Oh, yeah, peanut butter pie. And not that light, airy, overly sweet kind. No, dense and rich, like its namesake.
Adapted from Richard Sax’s great “Classic Home Dessert.”
#Bakestodon
Next pie in the queue is sweet potato. This was the first pie I ever ate. There was always on in my granny’s home. And it was one my mom usually baked. Denser than a pumpkin pie, arguably less defined by the spices used.
This is the recipe I bake for family, based on the family recipe, but tweaked to eliminate a few regular problems sweet potato pie can suffer from, mainly stringiness and an unbaked bottom crust.
Who’d of thought you could have this much fun with a few peaches, whipping cream, and a bag of marshmallows?
Melt marshmallows in a microwave, fold in some whipped cream, then chopped peaches. Pour into a crumb crust and chill till set. ‘MURICA! It was duh-lish-ish, btw. It’s going on the July 4th menu… assuming we aren’t fighting in the streets.
From July 18, 2018, mashed and drained wineberries, make up liquid provided by some wine, and into a chiffon-style pie. It was delicious. Perfect for summer.
#baking #pie #EatMorePie #bakestodon
https://yearofpie.com/pies/2018/07/18/wine-and-berry-chiffon/
That time I shoved three pounds of local sour cherries (Montmorency and Balaton) into a pastry crust.
It was a good year for cherries, and they came from a local orchard which has specialized in heirloom and classic varieties, especially for cider apples.
Had a week without decent produce, read about The Pie King inventing the Chiffon Pie, and decided to play with the idea of an Orange Dreamsicle Chiffon
My great-grandma Shorty’s chess pie recipe baked in her pot pie tins. She used to bake a hundred of these for church events and bake sales in Cooloomee, NC.
#baking #bakestodon #pie #piestodon #foodways #food #SouthernFood
Tell me you’re a #chemist without telling me you’re a chemist
#tare #baking #standmixer #bakestodon
#TIL there is in fact a #Bakestodon hashtag 😺
(relevant to upstream thread)
So, our less-than-ten-year old defective-from-the-factory Samsung cooker has bitten the dust. I'd like to hear from the bakers and chefs what ovens you've had, whether or not you like them, and SPECIFICALLY WHAT you like or dislike about them.
My own priorities are utility and reliability (the Samsung failed on both accounts). We do a lot of bread baking, as hot as possible (290 -- 315C / 550-600F), other baking anywhere from 120--230C (250--450F), as well as broiling and roasting.
Bread baking likes a steamy oven. The oven need not have a steam feature but should be able to hold steam if added (e.g., a pan on the oven floor). The unit as a whole must handle bread-baking temps without melting or damage (another massive fail of the Samsung).
Other nice-to-haves: convection, and settings for bread proofing and fruit/meat drying.
The range hobs should support a Moka pot, which requires burner grates that support a small-diameter vessel (6--10cm / 3--4 in). Closed-cross designs work, open-cross does not. (This is a curiously common failing of many cookers.)
Griddle and wok rings would be nice, but not necessary.
Gas range preferred (I know), "dual fuel" electric oven works.
Boosts appreciated.
#dearMastomind #ovens #baking #sourdough #recommendations #Bakestodon #BoostsAppreciated
@Megsla There’s plenty of community hashtags for as many kinds of specific interests as people have here. You could find dedicated posts and people by such hashtags as #Mosstodon and #moosetodon #bookstodon #cookstodon and #bakestodon and probably many other fascinating todons more
Okay, I made the muffins. I ate two muffins. I guess I should stop procrastinating.
I'm not sold on this recipe, but they're still good if you put enough butter on them.
I should probably not eat a big hunk of this right before going to bed, right?
It's about 15 minutes from done, now.
Is there anything better than bread fresh out of the oven?
Even at 3:30 in the morning while you wait for laundry to finish.
Hmm.
The crumb is perfect for a classic sandwich loaf. Soft. Moist. Delicious.
Just one mystery:
Where are the freaking raisins?
I put a over cup of them in there.
Wtf? Are they somehow all at the other end?
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