Last thing you baked?

[SnowFlakey]

Dont know what i will bake next, but probably something i can freeze.

[SnowFlakey]

Tried another Lemon Bread recipe today. Tastes great, different texture than my mom's recipe. Not bad.

[Arjon]

We have pizza once a month. The Nov. version was made using tortillas as bases, a passata-based sauce flavored with herbs and garlic, pepperoni, and a mix of cheeses I had around including mozzarella, provolone, parm and romano.

[SnowFlakey]

this morning i baked Sugar Cookies with Oil (thats the name). Recipe will follow.

[SnowFlakey]

Here is the recipe for the Sugar Drop Cookies with Oil. It is my friend Ana's recipe which we have been using for at least 20 years. Hope you like it. It is simple and easy to make.

SUGAR DROP COOKIES WITH OIL

Preheat oven to 375F. Cookie trays do no have to be greased.
Sift together:

2 1/2 cups all purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon or 1/4 tsp nutmeg

Combine:
1 cup sugar
3/4 cup vegetable oil (i use Mazola oil)

Add to this mixture and beat well after each addition:
2 eggs
1 tsp vanilla extrace

Add the flour mixture all at once and beat well. Shape the dough into 1/2 inch balls. Dip the balls in granulated sugar. Flatten with bottom of glass dipped in flour. Bake about 10-12 minutes. (as always, you know your stove to adjust your baking times accordingly. Mine bakes faster to my baking times are lower.)

[SnowFlakey]

Im giving you the recipe for a Lemon Loaf. The recipe is from my grade school principal's wife , so you know it is an old old recipe.

LEMON LOAF

1/2 cup butter
2 eggs
1 cup suger

Cream the above ingredients.

Sift together:
1 1/2 cups flour
1 tsp baking powder
Pince of salt

Add:
1/2 cup milk
Rind of 1 lemon, grated

Bake in greased loaf pan at 325F oven for approximately 45-60 minutes.
While loaf is baking, combine juice of one lemon with 3 tsps sugar for glaze.
When loaf is baked and slightly cooled and still in the pan, add the glaze. Cool thoroughly.

[SnowFlakey]

And this is my moms Lemon Bread recipe which has been around forever!

LEMON BREAD

1/4 cup soft margarine
1 cup sugar

Mix well, and add
2 eggs, well beaten
1/2 cup warm milk
grated lemon rind from 1 lemon

Mix well and add the following sifted ingredients:
1 1/2 cups flour
3 tsps baking powder
Pinch salt

Mix well and pour into tube pan or loaf pan and bake 1 hour at 350F. Make sure pan is greased.
While waiting for the lemon bread to bake, squeeze juice from 1 lemon and add 1/4 cup sugar and mix well.
when Lemon Bread is baked and still hot, pour juice mixture over bread. After slightly cooled, remove from pan. Enjoy!

2 different Lemon recipes and both are good.

[Arjon]

Blueberry clafouti with frozen berries that I needed to use up and half a container of Nordica Smooth cottage cheese from a member of my RL saver group who handed out several a couple of weeks ago when they were free ($2 less a $2 coupon).

[Silk]

@SnowFlakey - that sounds yummy. Love lemon

[SnowFlakey]

This morning i made a Lemon Bread which i delivered to my old principals house; he is 84 years young. and i also baked Pompochkeys (my moms Ukrainian rum balls). Recipe will follow. My granddaughter makes them into cookies which also works.

[walkonby]

cabbage rolls ( they came out so large! )
Second picture shows how much cabbage is still left! ha ha

[Thatdone]

cabbage rolls ( they came out so large! )
Second picture shows how much cabbage is still left! ha ha

I showed this your pic to my wife and she started drooling. They are her fav but she has never been able to master making them

[Arjon]

I showed this your pic to my wife and she started drooling. They are her fav but she has never been able to master making them

Her MMV, but for me, the only tricky part is making the rolls. I find it's not as difficult if I use Korean cabbage, which is thinner and thus more pliable, and if I cut away part of the ribs so they're not full thickness, making the entire leaves more evenly flat.

That said, I have to admit I usually make the "lazy" version that simply mixes shredded cabbage together with what would normally be the filling as well as most of the sauce, before baking as a casserole. The "extra" sauce is to spoon over when serving. The shredded cabbage doesn't even have to be pre-cooked unless I want it very soft, which I personally don't.

[walkonby]

yes @Arjon I have been making the lazy version for some time now. Lets face it, those time consuming rolls get cut up and swallowed and end up in our belly's all the same. Funny you mentioned the Korean cabbage.
When I used to make rolls in the past I always used Savoy cabbage and never had to boil or freeze to get the leaves to come away. I simply cored it and the pliable leaves peeled away easily ( no breakage ) which made for secure rolling.

These monstrosity's were a labour of love for sure. With this green cabbage I struggled par boiling it and turning it over continually in a large pot, and even then I could only release 3-4 leaves at a time. The spine is the thing, I always want that to be softened before I attempt any filling and rolling.

Anyhow, DH and DS will enjoy these I am sure with a dollop of sour cream on top!
@Thatdone ty for that compliment. Wish I could send your wife some! ha ha
I used bottled Passata today for the liquid to bake them in.
The filling turned out even better this time, tried to keep it simple.
Lean gr. beef, dried dillweed, basil, black pepper, salt, paprika and onion powder and of course basmati rice. Tossed a bit of the Passata into the filling mixture so it would blend easier.

[SnowFlakey]

It is easy to peel off the cabbage leaves if you put the whole cabbage into boiling water and let it sit a bit. Also if the leaves are too big, cut them in half in the center; cut off the hard part. You bake your cabbage, ive never done that. I boil mine in Heinz tomato juice or i do them in the crock pot, less of a mess. For a cabbage your size, i would use 3 lbs ground beef and 2 lbs ground pork, with 4 cups of boiled rice and about 3 fried onions, salt and pepper to taste. It makes a big batch but cabbage rolls freeze well. If boiling on stove or in crockpot, make sure you line the bottom with excess cabbage leaves and a bit of water first, then add your tomato juice. Oh and i always put a dash of crushed chilis for zing!