What are you cooking or baking today?

Della said:
I kept messing up. While the broccoli cooked in the microwave I mixed the other ingredients but accidentally added the whole 2 cup bag of shredded cheese. It wasn't mixed in so I lifted about a half cup off and put it back in the bag. Then I noticed my broccoli came in a 12 oz bag and a 16 oz bag, so I had 8 ounces too much. I used it all, then put put the rest of the cheese back in for a 2 cup total.
I spread the cracker topping over it all and drizzled it with the butter, but it didn't seem like enough so I melted 2 more T for the top.

Baked at 350 for 45 minutes. It was to die for.
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Sometimes accidents make nice surprises.🙂
 

CinnamonSugar said:
#Thanksgiving Fail

Tried to make a pumpkin cake, substituting applesauce for eggs. Hmmm.

Apparently my baking powder has bit the dust… what I ended up with was a dense, flat, very/un-cakelike slab Blah.

Oh well
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Replacing eggs with applesauce doesn't always work well. If I employ that 1/4 cup of applesauce per egg substitution, I only do it for half the amount of eggs. For the rest, per egg I stir 1 Tbsp of flaxseed into 3 Tbsp of water (stirred and allowed to sit for 10-15 minutes until it becomes gelatinous) or use a commercial egg substitute.

I buy a fresh can of baking powder every year.

Sorry about the cake fail, but I'm betting it would still be yummy if you warm some up in the MW and top it with fruit and jam, whipped cream or ice cream.
 
Della said:
Having a vegetarian in the household I usually try to have a fancy veg along with holiday meals.
This time I made a broccoli casserole dish.

  • 2 10 ounce bags frozen broccoli, cooked and drained
  • 10.5 ounce can cream of mushroom soup
  • 1 cup mayonnaise
  • 2 large eggs
  • small minced onion
  • 1 cup freshly grated sharp cheddar cheese
  • Topping: 2 cup Ritz crackers , crushed, drizzled with 2 T butter
I kept messing up. While the broccoli cooked in the microwave I mixed the other ingredients but accidentally added the whole 2 cup bag of shredded cheese. It wasn't mixed in so I lifted about a half cup off and put it back in the bag. Then I noticed my broccoli came in a 12 oz bag and a 16 oz bag, so I had 8 ounces too much. I used it all, then put put the rest of the cheese back in for a 2 cup total.
I spread the cracker topping over it all and drizzled it with the butter, but it didn't seem like enough so I melted 2 more T for the top.

Baked at 350 for 45 minutes. It was to die for.
Click to expand...
I love Broccli Cheese.. I cannot stand Caulflower cheese which is way more populalr with people.. but delicious broccoli cheese is my fave.. and also broccoli and stilton cheese soup.. yuummmmy!
 
Peppermint_Patty.png
Those loaves have me drooling, Patty.
 
Twostep said:
Those babies look delightful. Patty would you mind to share your recipe?
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But of course. Works best with a kitchen aid mixer

Ingredients


1.5 tsp(.25 ounce) package active dry yeast (such as Fleischmann's ActiveDry 3 cups all-purpose flour, or as needed - divided





1 cup warm water (105 degrees F/41 degrees C)





1 pound of all purpose flour





2 large eggs, divided





3 tablespoons butter, melted





3 tablespoons white sugar





1 ¼ teaspoons salt





1 teaspoon olive oil





1 tablespoon milk





1 teaspoon sesame seeds, or as needed





Steps


1 Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.


2


3 Whisk 1 egg, melted butter, sugar, and salt thoroughly into the yeast mixture. Add remaining flour (about 3 cups).


4


5 Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.


6


7 Transfer dough onto a floured work surface; dough will be sticky and elastic but should not stick to your fingers. Gently form dough into a smooth, round shape, tucking loose ends underneath.


8


9 Wipe out the stand mixer bowl and drizzle in olive oil. Place dough in the bowl and turn it several times until the surface is thinly coated with oil. Cover the bowl with aluminum foil and let dough rise in a warm place until doubled in size, about 2 hours.


10


11 Line a baking sheet with a silicone mat or parchment paper.


12


13 Transfer dough to a floured work surface and pat to flatten any bubbles; form into a slightly rounded, 5x10-inch rectangle, about 1/2 inch thick.


14


15 Dust dough lightly with flour if needed and cut into eight equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.


16


17 Use your hands to gently pat and stretch the dough rounds into flat, 1/2-inch-thick discs. Arrange buns about 1/2 inch apart on the prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled in size, about 1 hour.


18


19 Preheat the oven to 375 degrees F (190 degrees C).


20


21 Beat remaining egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.


22


23 Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely. Tear the buns apart and slice in half crosswise to serve.
 
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PeppermintPatty said:
But of course. Works best with a kitchen aid mixer

Ingredients


1.5 tsp(.25 ounce) package active dry yeast (such as Fleischmann's ActiveDry 3 cups all-purpose flour, or as needed - divided





1 cup warm water (105 degrees F/41 degrees C)





1 pound of all purpose flour





2 large eggs, divided





3 tablespoons butter, melted





3 tablespoons white sugar





1 ¼ teaspoons salt





1 teaspoon olive oil





1 tablespoon milk





1 teaspoon sesame seeds, or as needed





Steps


1 Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.


2


3 Whisk 1 egg, melted butter, sugar, and salt thoroughly into the yeast mixture. Add remaining flour (about 3 cups).


4


5 Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.


6


7 Transfer dough onto a floured work surface; dough will be sticky and elastic but should not stick to your fingers. Gently form dough into a smooth, round shape, tucking loose ends underneath.


8


9 Wipe out the stand mixer bowl and drizzle in olive oil. Place dough in the bowl and turn it several times until the surface is thinly coated with oil. Cover the bowl with aluminum foil and let dough rise in a warm place until doubled in size, about 2 hours.


10


11 Line a baking sheet with a silicone mat or parchment paper.


12


13 Transfer dough to a floured work surface and pat to flatten any bubbles; form into a slightly rounded, 5x10-inch rectangle, about 1/2 inch thick.


14


15 Dust dough lightly with flour if needed and cut into eight equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.


16


17 Use your hands to gently pat and stretch the dough rounds into flat, 1/2-inch-thick discs. Arrange buns about 1/2 inch apart on the prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled in size, about 1 hour.


18


19 Preheat the oven to 375 degrees F (190 degrees C).


20


21 Beat remaining egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.


22


23 Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely. Tear the buns apart and slice in half crosswise to serve.
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Thank you so much. It is on my agenda for tomorrow.
 
Making a pot of soup for today. It is really cold (for Alabama) right now; so soup weather is here. I put neck bones in the slow cooker yesterday and left them on low overnight.
Now going to chop up some veggies and add those to the bone broth and let it all simmer until the soup is ready to eat later today. I have been reading about how bone broth has collagen and gelatin, and helps with bone density and also with arthritis joint pains, so going to try and make more of this kind of soups this winter.

Dr. Kellyann’s book about the Bone Broth Diet is on sale on Amazon Kindle Store right now, too, for anyone interested in making bone broth, or vegetable broth.
 
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Going to finally make a mushroom barley casserole tonight. I couldn’t find barley and then finally after a third there was a worker in the aisle. It took her ages to find the link. When she did, she took me right to it. They were in the canned soup aisle, high on a top shelf.
 
Happyflowerlady said:
Making a pot of soup for today. It is really cold (for Alabama) right now; so soup weather is here. I put neck bones in the slow cooker yesterday and left them on low overnight.
Now going to chop up some veggies and add those to the bone broth and let it all simmer until the soup is ready to eat later today. I have been reading about how bone broth has collagen and gelatin, and helps with bone density and also with arthritis joint pains, so going to try and make more of this kind of soups this winter.

Dr. Kellyann’s book about the Bone Broth Diet is on sale on Amazon Kindle Store right now, too, for anyone interested in making bone broth, or vegetable broth.
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Broth and I are good friends.

I've been making it (without seasonings) for my old dog for maybe 2 years now. After skimming the fat off, she's ready to enjoy.

Sometimes I'll season a portion and simmer veg in it for myself.
 

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