Last thing you baked?

[SnowFlakey]

thanks for all the info. We live in the apple growing center of Quebec and there are lots of apple orchards around with about 30 different varieties to choose from. We usually go picking starting Labour day weekend, right up until Thanksgiving. The last apples we pic are Red Delicious. But my all time favs are MacIntosh right off the tree. We also pick a bag of winter pears and split it between the 3 families.

[walkonby]

Ooey, gooey coconut macaroons

[walkonby]

They just came out of the oven.....Mmmm. I sprinkled red chili flakes on the sauce before I added the toppings, but I forget which one now? I am thinking this can be lunch, dinner and maybe a cold midnight snack for DS.

I made a double recipe of Jenny Jones super fast pizza dough for the crusts.

[SnowFlakey]

walkonby i love your pics of the recipes you make. I love baking but not so much cooking. Last time i made Macaroons, the kids were still at home and that like 25 years ago! Hubby is diabetic so i dont bake as much but i try to slip in some every now and than. Im looking at a Peach Cake because of all the fresh peaches i have on hand. Maybe today.

[SnowFlakey]

LAZY MAN'S PEACH COBBLER

1 STICK OF BUTTER OR MARGARINE (1/2 CUP OR 8 TBSPS)
1 CUP MILK
1 CUP SUGAR
1 CUP FLOUR
1 TSP BAKING POWDER
DASH OF SALT
1 QT (4 CUPS) OF SWEETENED FRUIT (PEACHES, CHERRIES, BLACKBERRIES, ETC)**

**I USED PEACHES, STRAWBERRIES, BLUEBERRIES AND PEARS
PREHEAD OVEN TO 350F (I BAKED AT 375F)
FIRST MELT THE BUTTER IN A BAKING PAN (9X9 INCH). tHEN IN A BOWL, MIX TOGETHER THE FLOUR, SUGAR, BAKING POWDER, SALT AND MLIK AND POUR OVER THE BUTTER. cOVER THE BATTER WITH CUT UP FRUIT AND DO NOT STIR. THE BATTER WILL RISE AND WILL ABSORT THE FRUIT FLAVOUR.

BAKE IN PREHEATED OVEN FOR 1 HOUR AND SERVE WARM WITH WHIPPED CREAM OR ICR CREAM!
BONNE APPETIT!

[SnowFlakey]

here's the recipe from the other night for the Jumbo Shells with Ricotta

JUMBO SHELLS, SPINACH & CHEESE

18 LANCIA SHELLS
1 TBSP OLIVE OIL
1 ONION, FINELY CHOPPED
1 TBSP CHOPPED FRESH DILL OR 1 TSP DRIED DILL WEED
3/4 LB (375G) FRESH SPINACH, FINELY CHOPPED
SALT & PEPPER TO TASTE
1 LB (500G) RICOTTA CHEESE (I USED THE 494G CONTAINER)
1/3 CUP GRATED PARMESAN CHEESE
1 EGG, BEATEN
1 JAR (700mL) PASTA SAUCE

COOK SHELLS ACCORDING TO PACKAGE DIRECTIONS. IN FRYING PAN, HEAT OIL, FRY ONIONS AND DILL 3-4 MINUTES. STIR IN SPINACH, FRY UNTIL JUST WILTED. SEASON TO TASTE WITH SALT AND PEPPER. COOL SLIGHTLY. COMBINE SPINACH MIXTURE WITH RICOTTA CHEESE, PARMESAN CHEESE AND EGG. SET ASIDE.

SPREAD HALF O THE PASTA SAUCE IN 13 X 9 INCH BAKING DISH. FILL SHELLS WITH SPINACH/CHEESE MIXTURE AND PLACE ON SAUCE IN DISH. COVER WITH REMAINING SAUCE. BAKE COVERED IN PREHEATED 350F OVEN FOR 25-30 MINUTES OR UNTIL HOT. SERVE WITH GRATED PARMESAN CHEESE, IF DESIRED. MAKES 18 SHELLS.

I actually had enough mixture to make a bit more than 18. This recipe comes from the back of the Lancia Jumbo Shells box.

[Purdee]

what are the red centre? cherries? i've never seen coconut macaroons like yours. I love anything coconut!

Ooey, gooey coconut macaroons

[walkonby]

Mmmm. I love those kind of 1 pan fruit crumble type of desserts @SnowFlakey So easy to whip up and that is why I keep at least 1 small tub of French Vanilla Ice Cream in the freezer. Goes so well with that warm treat.

yes, @Purdee we have always done our macaroons this way. I slice maraschino cherries in half and place 1 half on each cookie.
Many people like their cookies drier or more crispy but I love these particular ones to be ooey gooey on the inside.
Goes well with a steaming hot tea or coffee.

Today I wanted to finish off what was left in the can of the sweetened condensed milk, so I added what I thought would be enough coconut, vanilla to it, and then I tossed in cocoa powder, because " why not? " ha ha
Instead of cherries I placed a salted cashew in the centre.
Yielded just 15 cookies.

Oh and the stuff on the saucer is all that is left of this delicious thing I have never heard of before called pakoda. ( known by other names too. pakora, pakura, etc )
I had a cabbage in the fridge and wanted to make something new....so thank you internet and You tube!
Very thinly sliced cabbage with other veg of choice ( I used both green and sweet onion, red and green bell pepper, and chopped mint leaves.
Then the flours, ( chick pea and rice ) minced garlic and ginger, then dry spices, ( chili powder, salt, coriander, dill ).
I was so surprised no liquid is added, ( in fact most of the cooks warned about NOT adding any ) you just push the mixture together with your hands, squeezing and mixing.
Then plop a small bundle into a pan of shallow hot oil till crisp and brown on both sides.
I got around 18 small golf ball sized ones. many of the You Tube people didn't fuss over a shape, they just dropped the batter willy nilly into the oil.
DS could not stop nibbling from the bowl until almost all were gone....ha ha They have a nice spicy kick to them, but of course I adjusted the spice to what we could handle. Some of the other ingredients I passed on as i know they are out of our league.

I will be making these again soon. One head of cabbage and I barely made a dent in it for this.

[Purdee]

making different shaped hot dog buns and cheese bombs with my daughter

[walkonby]

making different shaped hot dog buns and cheese bombs with my daughter
Attachment 370026Attachment 370027

@Purdee the attachments won't open for me. I might have to Google what a cheese bomb is....lol

[Purdee]

i re-uploaded the pics; the buns don't look professional but we had a good time in the kitchen

@Purdee the attachments won't open for me. I might have to Google what a cheese bomb is....lol

[walkonby]

i re-uploaded the pics; the buns don't look professional but we had a good time in the kitchen

OMG!! @Purdee Your buns look so shiny and delicious looking.
I would say way more pro looking than the attempt I had this morning making Kaiser buns for the first time.

I should have went with my gut when I set these buns on a greased cookie sheet at 400 degrees, which is what the recipe called for. Since my cookie sheets are very dark from years of abuse, I got a whiff very early on that the bottoms were getting dark, so I flipped them over just in time to finish.

Next time they will go on parchment paper and I'll set the oven just a titch lower.
Thank goodness there was no taste of burn but you know how we love the stuff to come out attractive?
I had one warm, buttered with a schmear of cream cheese.

[Purdee]

Yes I highly recommend parchment paper. The buns don't stick to the baking sheet and clean up is a breeze. My next test is coffee buns or paparoti(?). I've been watching some YouTube and can't wait to try making them myself.

[walkonby]

The Baked Cheesecake with Bing Cherry Topping went down very well with a coffee. DH said he wasn't sure he liked the Bing Cherry topping as much as the usual red cherry stuff from a can....lol! not sweet enough for him maybe? Weird because I loved the contrast it had next to the sweet/creamy filling. The topping had a jam like quality to it.

[cath007]

not baked yet but :Trust me I am so not a breakfest person anymore..I will try to resolve the problem but I found in my fb newsfeed 10 easy muffins recepies so will give them a try when i will have time.They look very easy and pretty good!!! I cannot share so sorry they are in french