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Thread: Last thing you baked?

  1. #3346
    Smart Canuck Arjon's Avatar
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    Garlic parm straws to use up half of an old package of puff pastry, It was Tenderflake which has to be rolled out so it's more work than other brands that come in larger sheets, but even allowing for that, I doubt I'll make them again. They were good, but the 12 I got weren't nearly worth the time and effort.
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  2. #3347
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    Quote Originally Posted by walkonby View Post
    @crafter I baked up 12 of those bran muffins ( with raisins ) from your old recipe and they turned out so delicious. Both DS and DH said how they could really taste the molasses and the wheat bran. DS has often belly ached that most stroe bought muffins are actually cupcakes. Over sweetened, so these were a reminder of what a muffin should taste like.
    @walkonby that is so wonderful to hear I'm really glad you tried making them. My hubby loves them. If you have mini loaf pans, they turn out well as mini loaves (I use 3 loaf pans).

    I'm looking forward to seeing where our baking adventures take us next month Have a wonderful evening!! We just started watching that show Bodies on Netflix
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  3. #3348
    no more door to door! :) walkonby's Avatar
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    omg! I think you will enjoy Bodies!! Especially when watching together. That way you can ask each other wtf is going on? ha ha
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  4. #3349
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    Quote Originally Posted by walkonby View Post
    omg! I think you will enjoy Bodies!! Especially when watching together. That way you can ask each other wtf is going on? ha ha
    It was a cool show, thanks for the recommendation
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  5. #3350
    Smart Canuck bluerose's Avatar
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    A recipe from Redmouse 2009 that I still use today
    Red lentil waffles Ingredients:1/3 cup (75 ml) dried red lentils1 cup (250 ml) water (to cook lentils)1 cup (250 ml) all-purpose flour1 cup (250 ml) whole wheat flour2 tbsp (30 ml) wheat germ (optional)1 tbsp (15 ml) baking powder1/4 cup (60 ml) sweetened apple sauce1 1/2 cups (375 ml) skim milk2 large eggs1 tsp (5 ml) pure vanilla extractMethod:Add lentils and water to a to a small sauce pan, cover, bring to the boil, stir, reduce to simmer and cook uncovered approximately 15-20 minutes until lentils are very soft. Use wire sieve to drain any remaining liquid. Set aside to cool to room temperature.As lentils are cooking, in a large bowl combine both flours, wheat germ and baking powder.When the lentils are cooled, in a separate medium bowl: whisk together applesauce, milk, eggs, vanilla and lentils.I use a hand held blender Add liquid ingredients into dry ingredients. Whisk to combine until combined. Batter should be thick with small lumps.:Let batter rest while waffle iron preheats.:Once waffle iron is hot, brush both sides with a little bit of canola oil.:Add 1/3 cup (75 ml) batter to each side of waffle iron, close lid and cook until waffles are golden brown, approximately 5 minutes.:Transfer to wire cooling rack, -------------------------------------------So I switched up this recipe quite a bit 1st by making a double batch and freezing the waffles pop in microwave then toaster afterwards:use any kind of milk soy,almond etc:I like using buckwheat flour instead of white flour:put in grinded flax seed,:use bananas instead of apple sauce:put in some blueberries: cinnamon
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  6. #3351
    Smart Canuck bluerose's Avatar
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    Yesterday I baked dry fruit breads with orange juice and zest.
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  7. #3352
    no more door to door! :) walkonby's Avatar
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    @bluerose I had tried a while back to make a " version " of the red lentil pancakes but mine just
    did not have a very tasty result.
    After looking over your recipe I may give it another go. My newest waffle iron from 3 Christmases
    ago is the kind you pour the batter
    in the top and the machine stands vertical.
    I might just use my older machine like the one you have in your post. Keeping it simpler.
    Btw, those dried fruit breads look so delicious! I swear I can smell them from here! ha ha
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  8. #3353
    Must Coupon, Must Save :) SassyAshley's Avatar
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    Co-worker gifts batch # 1 done - Almond Sprinkle Cookies & Gingerbread Loaves.
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  9. #3354
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    No Bake. Christmas Rice Krispie Squares ( Red and Green rice Krispie's) . Have had 2 large boxes of the cereal the the back room for so long and 3+ bags of marshmallows, so made all of it up. I also mixed in what remained of the last bag of a S'mores style crunchy snack. So relieved that stuff is gone from my cupboards now. All the squares are going to brought to DH's work today. Gosh, most of the young guys there absolutely love Rice Krispie treats, which makes me feel like Mrs. Claus.....lol
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  10. #3355
    Smart Canuck Purdee's Avatar
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    I baked some sugar cookies for my kid's school bake sale. I even made a special one with a unicorn but my hubby said it looks like the unicorn puked all over the xmas tree, so I stopped after making only 1 with the unicorn.
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    Last edited by Purdee; Tue, Dec 12th, 2023 at 01:41 PM.
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  11. #3356
    CaNewbie Play2earN's Avatar
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    Last thing i baked was a space cake

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  12. #3357
    no more door to door! :) walkonby's Avatar
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    @Purdee I laughed at your DH's comment of the Unicorn. Everyone's a critic eh? Your Christmas tree sugar cookies look adorable!
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  13. #3358
    no more door to door! :) walkonby's Avatar
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    Just finished mixing the ingredients together to make Nutella Truffles! My first time trying to make these. Once I make the balls, I'm going to roll them a few into different things.
    This recipe makes 20, so I'll try to roll 5 in sweetened coconut, 5 in a mixture of carob and cocoa powder, 5 in finely chopped pecans and 5 in red sprinkles.
    Recipe says I can keep them in the fridge for up to 2 1/2 weeks. Just have to keep the guys hands off of them!
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    Must Coupon, Must Save :) SassyAshley's Avatar
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    Another batch of Almond Sprinkle Cookies, these with the leftover Gingerbread Loaves will be the Treats for locations #2 co-worker gifts.

    I did consider making something different but wasn't feeling it today.
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  15. #3360
    no more door to door! :) walkonby's Avatar
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    I haven't actually baked them yet, but they are all prepped in mini tart pans. Phyllo pastry in bottom, cube of Brie inside, sprinkled with finely chopped pecans and topped with Sprague Wild Cranberry sauce. All cling wrapped and sealed in an air tight bag, set back in the freezer. Never allowed the Phyllo pastry to thaw as I am pretty sure you shouldn't refreeze it uncooked. Now whenever we crave an Appy, we remove a few and bake.
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