Hillary need not apply. ;)
A simple notebooking page with a sweet picture of a mom and children baking cookies:
**Mom Baking - Half-Inch Primary Paper**
**Mom Baking - Three-Quarter Inch Primary Paper**
**Mom Baking - One Inch Primary Paper**
**Mom Baking - Wide Rule Paper**
I’ve been known to have a twisted mind and a dark sense of humor. So when I spotted this on Etsy, I immediately wanted this print. I still want it. It’s pretty awesome, huh?
Killer Cake Maker by emmaklingbeil
Thanks to *GigiAzevedo* for use of this photo.Which 5 RANDOM contestants will emerge victorious and win the ultimate prize? A FREE Cookbook? We will find out Tommorow!Thanks to everyone who participated! The contest is going smoothly. If you haven't entered The Sweet Melissa Baking Book Challenge yet, you need to do so before Midnight 04/30/2008 , tonight!To enter the contest - just bookmark (click on the links) to : (stumbleUpon ) (add it to del.) (Digg it!) (add to technorati favs ) or (blogroll it) . You can also see the original post.Once you have added Renaissance Culinaire to any one of these 5 sites, email me at renaissanceculinaire [at] gmail [dot] com with : your name user name on the bookmark site you usedThere is a link at the bottom of this post, which reads "contact m
Baking Soda is a wonder cleaner. Inexpensive (you can purchase this at most dollar stores or even grocery stores for less then $1), it makes it a frugal cleaners dream. Here are a few of the many cleaning uses of Baking Soda.
More: continued here
On first glance, this book is a slightly smaller than the averageglossy cookbook, you know the kind - almost ready to feature asa coffee table book, rather than a cookbook that goes on your shelf.That kind of cookbook has really become a standard trend.Unlike allot of other cookbooks, The Sweet Melissa Baking Book gets right to the point. There is no lengthy forward, just a few pages mentioning MelissaMurphy's schooling and where she has gotten her restruant experience.She explains her love of baking and why she bakes certain items at her bake shop - Sweet Melissa Patissarie in New York, which has been going strong for 10 yrs .Reading the forward is enough to make you love this cookbook even more. The forward really sets the tone, and you began to see Melissa's thoughtfulness shine thro
The secret to this inexpensive home whitening method is malic acid, which acts as an astringent to remove surface discoloration. Combined with baking soda, strawberries become a natural tooth-cleanser, buffing away stains from coffee, red wine, and dark sodas.read more | digg story
"How to Bake is unique and the most comprehensive baking book on the internet. It covers the art and science of baking in consumer-friendly terms and contains information taught only in the best culinary schools. It is guaranteed to make you a better baker and is found in over 50,000 homes."Thanks to Neil Griffin for sharing this good free baking ebook. To download this ebook, please click here.
We're all different. No two individuals are exactly alike; however, there are some general categories that seem to hold true. For instance, there are the Morning People and the Night People. I am definitely of the latter variety. About 9:00 p.m. something kicks into gear-a burst of energy, creativity, and feeling totally alive-and I could work until daylight, and have done so many times. Mornings are an entirely different story-for the first 30 minutes of the day I hardly know which planet I'm on. There are some Morning People in my family. They awake with the birds, happy, cheerful, and ready to meet the day with a smile-it's disgusting! Suffice it to say, we just don't understand each other.In the culinary category there are also two basic classes of people as I see it: the Bakers and th
I firmly believe that baking is an expression of love. Of giving love in the purest sense. Giving of your time, talents and energies to create joy and happiness for others. Giving of a piece of yourself. Give some love this week. Bake one of these tasty cookie recipes. Then sit down with a glass of milk with someone you love. Share that baked treat and a piece of yourself. You might just be surprised by how far a plate full of cookies and an honest conversation can take you.Gum Drop Oatmeal Cookies1 cup flour1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup shortening1/2 cup brown sugar1/2 cup white sugar1 egg1 teaspoon vanilla extract2 teaspoons milk1 1/2 cups oatmeal3/4 cup gum drops, cut upIn a small bowl, combine the flour, baking soda and salt. Mix well and set aside. In a large bowl,
I think I'm technically a 'frustrated baker'. I just love to look over all the baking blogs and sites, copy -paste all the yummy recipes (but never got to bake them) and wish that I could bake delicious and beautiful cakes. I used to tell my Hubby that once our kids are grown up, I would bake all my favorite cakes (the complicated ones) and even dreamed that maybe we could put up a Bakeshop here in Thailand since cakes are so expensive here and served in miniscule sizes. Actually, it was just recently that I learned how to bake. I learned from my sister who can bake with her eyes closed. But for me, I would have to look at the recipe over and over again and still end up forgetting to put the eggs or 'oh no! it's supposed to be baking soda and not baking powder!' toink! That's what I mean
I think I'm technically a 'frustrated baker'. I just love to look over all the baking blogs and sites, copy -paste all the yummy recipes (but never got to bake them) and wish that I could bake delicious and beautiful cakes. I used to tell my Hubby that once our kids are grown up, I would bake all my favorite cakes (the complicated ones) and even dreamed that maybe we could put up a Bakeshop here in Thailand since cakes are so expensive here and served in miniscule sizes. Actually, it was just recently that I learned how to bake. I learned from my sister who can bake with her eyes closed. But for me, I would have to look at the recipe over and over again and still end up forgetting to put the eggs or 'oh no! it's supposed to be baking soda and not baking powder!' toink! That's what I mean
Baking is a science where measurements are very important. Sometimes, friends will say to me, "I made this recipe for bread and it didn't work." I start asking questions to find out more about why it didn't work and it turns out that they substituted whole wheat flour for all-purpose flour. That may or may not be the only reason it didn't work (because there are a lot of factors that affect bread) but when you use whole wheat flour, you often need more water so you can't just use the same recipe that's made for all-purpose flour. It will also certainly taste and feel different.I'm not saying that you can never substitute or don't experiment but start to think about baking as chemistry and you will see the difference. Here's an extremely helpful guide for baking substitutions, from The Joy
A few years ago I caved in and followed the masses that used a Pampered Chef baking stone. I held out as long as I could because I don't like jumping on the popular bandwagons and I always tend to rebel, but remember, I make homemade pizza every single Saturday night! So although I decided to become a sheep and go along with the millions of others who already had had baking stones, I did
I’m a Yankees fan. I’ve been a Yankees fan my whole life. In all honesty I liked the Yankees better when they sucked and had Dave Winfield (my all time favorite player) and Don Mattingly. Don’t get me wrong. I still root for the team. I’m definitely a Derek [...]
(English version... scroll down)Deze Bread Baking day, nummer 8 alweer, wordt georganiseerd door Susanna van Wild Yeast (een zeer leuk blog met name voor broodbakkers) en het thema is deze keer: "Feest". Een brood dat bij een feest hoort. Ik bak voor pasen (en kerst) altijd graag een Italiaans feestbrood en zo ook deze keer. Ik had geen tijd het al eerder in te tikken, dus veel kans voor anderen om het nog voor pasen (vandaag...nou ja kan nog voor morgen) te bakken is er niet echt meer. Ik heb -ook wegens tijdgebrek- eens een andere Colomba Pasquale gebakken dan anders. Dit recept kan je in één dag bakken en doet voor smaak zeker niet onder voor de andere variatie die ik al vaker gemaakt heb, maar een langere bereidingstijd heeft. Ik had geen papieren "duif"-vorm om het brood in te bakke
Lijkt het jou ook een uitdaging om een brood (of meerdere) met ons mee te bakken?? Wordt een Bread Baking Buddy van ons. Je kunt dit doen wanneer je zin en tijd hebt en als het brood wat we maken je aanstaat. Je hoeft dus niet elke maand mee te doen, dat kan natuurlijk wel, daar ben je helemaal vrij in. Hoe gaat het in zijn werk? Zo:Bak het brood binnen een week vanaf de dag dat het recept op de blogs van de Babes staat.Stuur een e-mail naar de keuken van de maand (van de maand maart ben ik dat), met je naam en een link naar je bericht. Maak in je blogbericht een link naar de keuken van de maand.De 'keuken van de maand' zal de bijdragen met links na een week verzamelen in een zgn. Round-up, zodat je ook de andere bijdragen kan zien. Bovendien krijg je een Bread Baking Buddy Badge van dez
We're all different. No two individuals are exactly alike; however, there are some general categories that seem to hold true. For instance, there are the Morning People and the Night People. I am definitely of the latter variety. About 9:00 p.m. something kicks into gear-a burst of energy, creativity, and feeling totally alive-and I could work until daylight, and have done so many times. Mornings are an entirely different story-for the first 30 minutes of the day I hardly know which planet I'm on. There are some Morning People in my family. They awake with the birds, happy, cheerful, and ready to meet the day with a smile-it's disgusting! Suffice it to say, we just don't understand each other.In the culinary category there are also two basic classes of people as I see it: the Bakers and th
Occasionally on a Saturday weekend, the twins and I will do some bakings. We just did one baking session yesterday - making cupcakes. Kids love cup cakes and they are fun to make.Ingredients (make 12)120g butter, softened120g sugar1 tsp vanilla essence]3 eggs180g flour1 tsp taking powder12 cup cake papersMethodCream butter and sugar until pale, light and fluffy. Beat in vanilla essence. Add eggs one at time. Fold in sifted flour and baking powder. Fill cupcake papers or tray 1/2 ful with the mixture and bake at 180 deg C for 10-15 mins until the cakes spring back when touched. The twins love the process of baking. Off course as young kids, they are there for some fun and "messing around" at times. But most importanly, baking with kids is a good time for bonding and you can also see the sat
Although research shows that many people deem cooking a chore, baking falls into another category entirely. Since it isn't a necessary day-to-day task, it's viewed as a hobby. Canadians report that baking is a favourite wintertime activity (I once read that flour sales spike in January - J is your mystery letter for today). While January days are often too harshly cold to enjoy outdoor activities, the bulky sweaters you wear at this time of year hide excess cookie pounds well.I learned to bake from my grandmother, Mary Badiuk. She was a self-taught, wonderful baker. She didn't use written recipes and her tools were humble - a faded flower-patterned teacup with a broken lug for measuring flour, a worn silver teaspoon for measuring pretty much everything else. Because Mary knew what the doug
For years after going gluten free I avoided bread. I was almost too embarrassed to admit to readers that I just didn’t have a gluten free bread recipe. I went completely without bread until we moved to Raleigh. It was here that I discovered Whole Foods Bakehouse Gluten Free Sandwich Bread. [...]
Last month, I received an email from a wonderful reader named Peggy. She had tried my "all-purpose" baking mix I first posted last month and said that it tasted bitter to her. She had tried it in several recipes and while they were good, they had an aftertaste that she and her family didn't like.Thankfully Peggy was kind enough to email me and let me know about what happened when she made the mixture. I am always appreciative of readers who let me know how my recipes turn out. I have no way of knowing if it actually works for others unless I receive feedback!Peggy was also patient enough to try the recipe again after we adjusted certain ingredients. So after several emails with Peggy discussing what could be wrong, we lowered the amounts of baking soda and baking powder (realizing we didn
(English version? Please scroll down)Het is alweer hoog tijd voor de volgende broodbakdag, namelijk nummer 6. Ik vind het een leuk event, oorspronkelijk gestart door Zorra. Deze zesde keer wordt het georganiseerd door Eva van Sweet Sins en zij heeft als thema "Vormen" gekozen. Tja als eerste kwam bij mij het maken van dierenvormen boven, wat je ook samen met kinderen leuk kan doen. En ik heb een deel van het deeg gebruikt om wat te 'kleien'. Een alligator, die er uiteindelijk nogal pafferig uit zag en na het rijzen een tik tegen zijn dikke lip kreeg zodat zijn bek nogal inzakte... tja maar goed dat de dierenmishandeling er geen weet van had. Ook nog een konijntje natuurlijk, altijd prijs en je maakt de kinderen er dolblij mee. "Mag ik nog een poot?" en voor je het wist waren deze twee verl
Product Features Roll out pie crusts to exact dimensionsReverses to plain side for other projectsMeasures 16 by 22 by 3/4 inches and weighs just over 6-1/2 poundsWash with warm, soapy water; occasionally restore with mineral oilIncludes 1-year warrantyBUY NOW
(english version? Please scroll down)Tussen het bakken van alle bollen en flappen toch nog tijd gevonden om aan de Bread Baking Day nr.5 mee te doen. Dit keer gehost door Chelsea Greigh van "Rolling in Dough". Ze heeft een heel toepasselijk thema bedacht gezien de naam van haar blog en dat is 'gevuld brood'. Ik heb in een al wat ouder boek (1992) van Beth Hensperger een heerlijk idee gevonden voor een heel feestelijk brood met een heerlijke smaak. Amaretto brood(1 brood) Voordeeg:1 1/2 tl gist1 1/2 tl suiker2 el lauw water85 g lauwe melk4 el amaretto likeur (60 ml)140 gbloem (broodbloem of eiwitrijke bloem)Klop alle ingrediënten goed door elkaar tot het helemaal glad is. Dek af en laat 30 minuten staan.Deeg:1 groot eigeraspte schil van 1/2 sinaasappel1 tl zout35 g suiker210-250 g (eiwitr
Every Christmas I bake Christmas cookies! Yes I bake if you can believe that! The girls love this because they get to decorate them with little sprinkles, candies, with a bright red or green frosting.. Eme even did one side red, the other green on that one up above and look how she has them all lined up! I'm glad that Sage still likes doing this with us- she hasn't out grown our tradition yet and I hope she never does! I also do our popcorn treats my Mom passed down to me- it is my all time favorite!!! M&...
The first beautiful dusting of fluffy white snow always puts me in the mood for baking Christmas cookies. At this time of year I tend to spend longer hours in the kitchen, baking up massive batches of cookies and candies as holiday music and movies play in the background. I love and have always loved the tastes and smells that come from a kitchen filled with love at Christmas time. Here are two of my recipes for traditional Christmas cookie favorites.Gingerbread Cookies6 cups flour1 tablespoon baking powder1 tablespoon ground ginger1 teaspoon ground nutmeg1 teaspoon ground cloves1 teaspoon ground cinnamon1 cup shortening, melted and cooled1 cup molasses1 cup packed brown sugar1/2 cup water1 egg1 teaspoon vanilla extractIn a medium bowl, sift the dry ingredients together (flour, baking powder, ginger, nutmeg, cloves, cinnamon). In a large bowl, mix the shortening, molasses, brown sugar, water, egg, and vanilla. Mix well. Add in the dry ingredient mixture slowly and mix well. Divide the
This was the year Eme got her Barbie jeep. I had to really twist Santa's arm to talk him into getting it however! But he gave in like he always does, although he likes to complain about it! She was always running around naked so I had to cover her up a little I didn't want to post her in her under ware! Isn't this the cutest? I love them in this one. We always have so fun when we do our Holiday baking each year. The girls especially love helping me decorate the cookies with bright red and green...
"And every day when I've been good,I get an orange after food."Robert Louis Stevenson ORANGE SHORTBREAD COOKIESOrange Shortbread Christmas cookies from the 'Great Big Cookie Book'...crispy, buttery & just right on sweetness. Its the orange zest that adds a burst of fresh flavour to this shortbread. Its amazing how much of a difference natural flavours can make to food!The orange before it lost its zest!The recipe is quite similar to the Lime Shortbread Cookies one I posted a few days ago; except there are no twists to the original recipe this time, but for the shapes. If you haven't got cookie cutters, worry not! Just cut the rolled out dough into fingers with a sharp knife, place the fingers on the tray, prick the tops with a fork & bake. Great with a cuppa tea or coffee... or wrapped as a gift. Always appreciated!!"Shortbread...A biscuit (cookie) rich in butter, which is served with tea and its traditionally eaten at Christmas and New Year. Originating from Scotland and t
The what and way of rolling, kneading and other common terms found in cook booksBaking Therms ExplainedBinding ingredient. An ingredient, such as egg white, that holds other ingredient togetherCome together. When small amounts of water are added to a crumbled mixture, it comes together and forms a rough dough.Make a well. Place flour on a clean worktop or in a large mixing bowl. Make a hole in the middle and add eggs or other liquid inPunch Down. To push fist into risen dough to stand for a certain period before shaping it into a roll or braid. Resting makes the dough easier to work with.Rubbing in method. Most pastry recipes call for rubbing butter into flour. Do this by picking up some flour along with chopped butter pieces and rubbing your fingertips to combine the two together. Egg wash. A beaten egg, mixed with a little water or milk, brushed on top of pastry before baking to add sheen when cookingPulse. Sh
(english version, please scroll down)Het is weer sjeezen, haasten om niet wéér eens een deadline te missen. Ik had het nu toch ruim op tijd ontdekt, ik weet nog dat ik dacht... "o daar heb ik nog tijd genoeg voor". Nee dus, vandaag de laatste dag om in te sturen. Dus als de bliksem aan de slag. Ja, ik weet dat ik kan het ook niet doen, gewoon overslaan...rust, geen overhaast getik op dat toetsenbord maar ja, het is wel een broodbak-event. En dat kan je als zeer regelmatige broodbakker toch niet voorbij laten gaan. Deze keer wordt het event gehost door Manuela van Baking History en het thema is 'brood & specerijen'. Er hebben heel wat ideeën door mijn hoofd gespeeld, o.a. brood met kruidnootjes en koekkruiden. Maar ik wilde zo graag eindelijk eens wat uit dit boek van Betsy Oppenneer maken, wat ik al een poos in huis heb, maar nog niets uit gemaakt had. Uiteindelijk heb ik het nuttige met het aangename gecombineerd en eenvoudige broodjes gemaakt. Nog getwijfeld of ik wel zoveel
Baking cookies can be a joyous process, but often it can also be disorganized and stress-inducing, especially during the holiday season. The process can be much less complicated if you take the time to organize your baking procedure. Follow these simple steps for a hassle-free cookie baking experience!Step 1:Do some research. Gather your favorite cookie recipes, and search books, family & friends and the internet for recipes you'd like to try. (Be sure to write down where you got each recipe, so if you have questions, the answers will be easier to find.) Print out the recipes or print them on index cards for easy reference.Step 2: Compile a list of what you'll need. Make a list of all the ingredients you'll need, compiling a rough list of how much you'll need of each ingredient. Before you go out to the grocery store, check your own supply of ingredients (and double check expiration dates), so you'll know how much you need to pick up. Check your baking supplies for wear, as well.M
A very busy week is ahead with the baking, cleaning, and preparations for Thanksgiving on Thursday.I will do my best to keep up with my meme posts for this week.Please forgive me for the tardiness that will happen - I will be hosting Thanksgiving at my home and will have a full house with tons of work to go along with it.I will make my rounds and visits once things have settled down - thanks for your patience! Stumble It! Digg It!
This weekend we visited my parents and had a nice time visiting a farm with all the fall things to do…except it had been raining all day so almost everything was closed. We had fun, got pictures and pumpkins…looked at strawberry cows. Sunday we went to a Halloween event at the local amusement park. We met up with my sil and her daughter…the girls had such a great time. They were adorable in their costumes:)
Then whoo-hoo, treated the rust on our bilco doors and then painted them. It was a lot more effort then I had expected. I didn’t think it would be easy, but ugh my poor arm/wrist/hand and back afterwards. Plus, I did this all with R inside playing so although she was amazingly well behaved…I still couldn’t just get it done all at once. There were millions of peeks at her, questions through the door that I needed to keep shut so the fumes didn’t go inside and snack breaks/tv changes The doors look great! I still need to do another coat o
For some reason the word “budget” has an interesting effect on most people causing them to cringe in pain more than the thought of going to the dentist. It really shouldn’t be as painful as people make it seem. If done correctly, it should give you MORE freedom to get what you want. If you think of a budget as a plan “that takes away all the fun” or eliminates your ability to get things you want, then you are doing it wrong.
A budget is no more than “measured spending.” I think it is a lot like baking cookies. Just like cookies, to make the perfect batch you have to follow a recipe and measure each ingredient. Of course you can improvise a little bit, but each slight variation changes the outcome of the cookies and can take a great recipe and make it mediocre, or a decent recipe and make it great.
Budgeting is not like cookies without sugar
Most people seem to think of budgeting as baking cookies without sugar or chocolate chips. To me chocola
Please tell me you are Jimmy Buffet fans… I love Jimmy… when I’m having a rough day, or if I’m super stressed, Jimmy can always make me laugh and bring me back down to earth… it’s kind of odd. I don’t drink. I never have. Alcoholism runs in my family, as well as Michael’s, so except for the occasional dinner made with a wine sauce (which really doesn't count!), or my yearly fruitcake… we’re strict tee-totalers. But I still love Jimmy Buffet (sauced, as he occasionally may be!) He knows how to live with a lightness of heart that I admire. I think today’s recipe would meet with Jimmy’s approval. It’s easy, super quick, and extremely tasty! You can’t really go wrong with American Italian. This is a great dinner for a night, when you are way too busy to really cook. Toss it up. Throw it in the pan. Add some cheese. Bake for 25-30 minutes and you’re good to go. It doesn’t get much easier than that. I use this recipe usually the week after I’
"When all the birds are faint with the hot sun, And hide in cooling trees, a voice will runFrom hedge to hedge about the new-mown mead; That is the grasshopper's...he takes the lead In summer luxury...he has never done With his delights, for when tired out with fun, He rests at ease beneath some pleasant weed." John Keats ... On the Grasshopper and Cricket Guess who we found when we were out catching bugs??The kids were out with their little 2 year old cousin trying to catch butterflies last evening. This lovely looking grass-hopper or locust came hopping by. Neat little guy, who happily came into our butterfly net, and then happily wandered off...without a care in the world!Look closely and you can almost catch the SMILE!!
Yup, I still miss home. This was back from my crazy baking days. I’m not gonna go into huge detail here, but this was toasted coconut bread I made from Tyler Florence’s Real Kitchen (apparently stolen from a Sydney restaurant I went to called bills), topped with local raspberry jam and chocolate coconut sorbet.
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Kraft Foods Recalls Baker’s Premium White Chocolate Baking Squares Because of Possible Health Risk
(Thu, 04 Oct 2007 12:17:00 GMT) The product was distributed nationwide. Consumers should not consume the recalled product and should discard any product they may have.
Tonight was baking night. I made some dog treats for my Archie and Lydia this evening, and boy was Archie in heaven! The whole time I was mixing things and baking he was right there waiting…very patiently. Every time I’d pick something up he’d perk up a bit - I’m sure he thought it was time for a treat. He didn’t get anything while I was baking though. He only got two tiny little handouts of peanut butter - but not until I was almost done. He was so anxious for the finished product that as soon as the treats came out of the oven he was right there trying to convince me they didn’t really need to cool off before he sunk his teeth into one. Sorry, Archie…they really do need to cool off first!
Lydia was enjoying some time outside and didn’t realize I was baking treats - otherwise she would have been right there drooling along with Archie! She managed to knock on the back door though, just as the treats were coming out of the oven. Coinci
These are the shots taken during my first baking class with Catherine Lau a week ago. There was two days ago on light fruit cake but I couldn't find the time to spend 4 hours in the class. Tomorrow is another interesting one on Japanese Cheesecake - yummy! Looks like I just have to wait till my last event is over or maybe I should really make time.A lady in the class was 'laughing' at me snapping pictures of ingredients, cake and everything else - it sounded like an insult, as if I was "sua koo" - in my heart I was telling myself "what do you know, lady? I'm a blogger!" LOL.Can you see all the 'auntie auntie' in the class? ya lor, these are the ones who have all the time in the world to attend baking class everyday, even though they already know everything about baking.
by Jill SeaderThe fondest memories I have of my childhood were ones spent in the kitchen. Time spent baking with my mom and siblings were some of the best times we spent together as a family. I specify baking and not cooking because cooking was about getting meal on the table. Baking was something else entirely. We baked things because we wanted to, because it was fun, and, of course, because they tasted good.Our society now tends to view baked goods as health hazards rather than as a treat to be enjoyed and savored. Now don't get me wrong, I believe that everything should be in moderation. But I question a view that believes foods with unnatural ingredients in them that cannot be found in nature are better for you than a simple baked treat. Why can we not have both great baked treats that are enjoyed in moderation and a healthy lifestyle? The two are not incompatible.But I digress. This article is about family baking. I've instituted a new tradition in our house that has gone a long
by Jill SeaderIt always seems like if you plant even one zucchini plant, you have enough zucchini to feed a very large family plus the neighbors. So, of course, there is then the question of what todo with all of that zucchini. It always amazes me that zucchini can taste so good in baked goods. Hope you enjoy these two baking recipes for zucchini!Zucchini Granola Cookies3/4 cup butter or margarine (softened)1 1/2 cups brown sugar1 egg1 teaspoon vanillagrated rind of 1 orange3 cups grated, unpeeled zucchini3 to 3 1/2 cups flour1 teaspoon baking soda1 cup butterscotch or chocolate chips3 cups granola cerealIn a large bowl, mix together the butter and sugar. Mix in the egg, vanilla, orange rind, and zucchini. Add in the flour and baking soda. Mix in the granola cereal. Then mix in thebutterscotch or chocolate chips. Grease a cookie sheet and put teaspoonfuls of the dough onto the sheet. Bake in a 350 degree oven for 12 to 15 minutes.Chocolate Zucchini Bread1 cup brown sugar1 cup sugar1/2
FermentationRemember:Fermentation starts when the mixer stops!Control Fermentation through:TemperatureTimeWhat happens during the fermentation process?Gas is produced --> Carbon Dioxide {When Dough is mixed gas is caught by the gluten and the gas rises}(water & flour cause enzyme activation)Gluten is modified --> Dough becomes balanced so dough is workable : Elasticity --> ExtendabilityFlavor is developed (Acidity)Alcohol is developed ("Alcoholic fermentation")*To test the "alcoholic fermentation" theory ---> when you are ready to mix your formula, open a starter, either one retarded or left on the bench (Ciabatta or Croissant are especially potent!), lean in --- (as a former instructor would explain: "you rip back- because alcohol has hit your brain", he had such a big grin when he sa
(Resep Online) - If you're crazy about pizza, you must have discovered the Presto Pizzazz Pizza Oven. In case you didn't know, the Presto Pizzazz Pizza Oven makes frozen pizza taste better than a regular oven. It doesn't need preheating so it uses less energy. Since its compact, it doesn't hog up kitchen counter space. The Presto Pizzazz Pizza Oven lets pizza lovers enjoy the convenience of eating pizza anytime they please. Some Pizzazz owners are hooked... they have been baking pizza with their Pizzazz for years... Some less, but they and their family and friends have fun whenever they use it.Here are some tips taken from users of the Presto Pizzazz Pizza Oven that will help you get the most out of your pizza baking and eating experience...1. You don't have to bake frozen pizza only. You can bake fresh or homemade pizza from scratch.2. Although the Presto Pizzazz Pizza Oven instruction manual recommends baking only pizza -- owners have used it to bake such foods as chicken strips
I liken Yeast to the popular and oh-so-old skool group ,The Beastie Boys. Both groups - whether rockin' the mike or the mixer, if given the best environment, will rock hard...and go on and on and on, improving on flavor. They both are fueled on additives and are a product of alcohol, whether that means straight drunk or chemically.....they get ill.YEASTPurpose: Leavening of doughsOptimum Temp: (to warm 33-40°F) (♥ prefer. 33-38°F) as temp. deteriorates over time.When Yeast is activated: 45°FThermal Death of Yeast: 140°FTypes:----> Compressed Yeast73% moistureNeeds to be as fresh as possible for use.RefrigeratedHas not been processed as much as dry yeast.Fresh yeast is best for products to be frozenConversion Rate {If formula calls for Active Dry Yeast, you will need 2½ X [the amou
Baking At night, I wake up sweatingAnd feel poems baking in my heartLike my grandmother's biscuits.As I toss and turn, they brown and rise.I test each one and add a pat of butter here, Some honey there, a bit of jam.I will savor them with my morning coffee.-- Published in Writer's Journal 2004 . Raynette Eitel Blogs That Flickr Renaissance Culinaire savory recipe internet bread dessert pastry photoblog flickr
Proof boxes aren't necessary for a bakery, especially a small one, over time you learn to "feel" the doughs textures --- from mixer to bench, from bench to board, from board to oven. This is the unspoken seventh sense those "one" with the dough possess.Like everything, baking is akin to Star Wars. "Just as the path of a Jedi is often difficult, filled with conflict and pain". As is the path of the newbie baker."To become a Jedi requires the deepest commitment and most serious mind. It is not a venture to be undertaken lightly. As such, Jedi instruction is rigidly structured and codified to enforce discipline and hinder transgression... A Jedi who fails in his training can be a very serious threat. The dark side of the Force beckons to the impatient, and students in the past have been lure
And my kitchen is still standing and the whole family is alive! Alive and well fed I might add. The husband reckons he ate 3/4 of a cheesecake all by himself! I reckon so too, as I only had two slivers and the kids weren't fans, yet it certainly appears to be no more! Generally I am a terrible baker, sticking to old favourites that I know I won't butcher. I have been known to ruin brownie
And my kitchen is still standing and the whole family is alive! Alive and well fed I might add. The husband reckons he ate 3/4 of a cheesecake all by himself! I reckon so too, as I only had two slivers and the kids weren't fans, yet it certainly appears to be no more! Generally I am a terrible baker, sticking to old favourites that I know I won't butcher. I have been known to ruin brownie
Today I made a trek to Costco and ever-mindful of careful spending in that place (they can soooo trick you into spending a gazillion dollars on things you don't need or that aren't any cheaper than the local grocery) they have an awesome buy on flour - twenty five pounds of flour for under five bucks! $4.95. Awesome deal when you go through as much flour as I do!
Now, one of your first
[Monday, 21 May, 2007]I worked till 3am and gave up for I was nodding badly. I got up at 8am to check email. There was no reply from Iris and my plan to go earlier to the company to sign contract gone with the wind. At around 10.30am, I went over to Lippo Centre but I was told by Kimmy that Iris was on medical leave. She gave a call to Iris and Iris told me to go over to the company on Wednesday to report for work as well as to sign the contract.I went home and took a panadols before going down to UOB bank to open a saving account. My POSBank account was almost drained after withdrawing the money from there and I had to open my old red packets to top up the money for the new account. There was only a person queuing in front of me but I waited for very long before getting to talk to Miss Foo. I got myself a Visa so that I could purchase stuffs online, mainly for my website invasion.I had to go back home to put the documents before finding my mum for lunch. Her friend treated us and I fe
Baking ingredients:
500 grams whole wheat flour
2 teaspoon baking powder
1,5-2 teaspoon salt
150 ml vegetable oil
200 ml white wine
100 grams grounded poppy seeds
100 grams sesame seeds
warm water
Click here for metric conversion table if you need it for this baking recipe!
Mix flour, baking powder and salt. Make a hole in the middle of flour [...]
While I enjoying cooking very much, I'll be the first person to tell you that I'm not much of a baker. All of the precision and rigor that went along with being a mathematician (in my former life) never made it into in the kitchen for me; hence my general lack of interest around baking. The freedom to improvise while I create is one of the things that I really enjoy about cooking. Unfortunately, improvising is something that does not work well while baking.However, there are a few things that I don't mind baking. These baked goods have recipes that are characterized by their simplicity (both in the number of ingredients required and the complexity of the steps) as well as their tolerance for being tweaked due to my general indifference for precise measurements. One such recipe was passed along by my friend Christy, who also gave me the famed wild rice hotdish recipe. Friday night, I decided to pop out a batch of these popovers. Here were the results:Doc Lampi's Never Fail Po
By Leroy ChanIf you're crazy about pizza, you must have discovered the Presto Pizzazz Pizza Oven.In case you didn't know, the Presto Pizzazz Pizza Oven makes frozen pizza taste better than a regular oven. It doesn't need preheating so it uses less energy. Since its compact, it doesn't hog up kitchen counter space.The Presto Pizzazz Pizza Oven lets pizza lovers enjoy the convenience of eating pizza anytime they please. Some Pizzazz owners are hooked… they have been baking pizza with their Pizzazz for years... Some less, but they and their family and friends have fun whenever they use it.Here are some tips taken from users of the Presto Pizzazz Pizza Oven that will help you get the most out of your pizza baking and eating experience...1. You don't have to bake frozen pizza only. You can bake fresh or homemade pizza from scratch.2. Although the Presto Pizzazz Pizza Oven instruction manual recommends baking only pizza -- owners have used it to bake such foods as chicken strips, croi
by Jill SFive tips to help make your Easter holiday easier along with a free bonus Easter recipe.If you’re hosting Easter this year, I’d like to share a few tips with you that have helped me keep my sanity when I have hosted this holiday.1. Cook and bake as many dishes as you can in advance. I have an Easter baking recipe that I share with you below that is easy and can be done up to a week in advance. I highly recommend baking your Easter desserts the day before. It really helps me cut down on the stress on Easter day.2. Organize your kitchen into baking/cooking stations the night before. I know this might sound crazy but I have found it helps me whenever I am making a holiday meal. I put out all of the ingredients for each Easter recipe that do not need to be refrigerated. I put the recipe out and put all of the ingredients that go into that recipe right next to it, along with any pans or measuring cups or spoons I may need for it. I also try to organize them from longest to shor
By Jill SIf you’re hosting Easter this year, I’d like to share a few tips with you that have helped me keep my sanity when I have hosted this holiday.1. Cook and bake as many dishes as you can in advance. I have an Easter baking recipe that I share with you below that is easy and can be done up to a week in advance. I highly recommend baking your Easter desserts the day before. It really helps me cut down on the stress on Easter day.2. Organize your kitchen into baking/cooking stations the night before. I know this might sound crazy but I have found it helps me whenever I am making a holiday meal. I put out all of the ingredients for each Easter recipe that do not need to be refrigerated. I put the recipe out and put all of the ingredients that go into that recipe right next to it, along with any pans or measuring cups or spoons I may need for it. I also try to organize them from longest to shortest cooking time so that I know what to start with first.3. Select the Easter recipes t
by: Laura Childs Whole wheat, sourdough, oatmeal, potato -- the list goes on. All are delicious fresh from the oven, kneaded with love and patiently awaited as the loaves rise and bake. No matter what your favorite, the secret to bread-baking skill is practice. The Top Three Keys to Success...Fresh Ingredients, Patience and Kneading.1) The age and quality of yeast accounts for much of your bread-making success.2) Patience is required -- wait for two risings.3) Kneading commonly occurs twice; once after the first mixing, then again after the first rising.Let's Get StartedStart small with white bread. White bread is the easiest to bake and the ingredients are probably in your cupboard right now. Wouldn't you love to surprise your family at dinner tonight with a hot-from-the-oven treat?Once you have enjoyed success in baking a simple white bread you can easily expand your talents using the same recipe to include variety. While mixing a 2-loaf recipe add 1/2 cup of mashed potatoes, pe
If you’re hosting Easter this year, I’d like to share a few tips with you that have helped me keep my sanity when I have hosted this holiday.1. Cook and bake as many dishes as you can in advance. I have an Easter baking recipe that I share with you below that is easy and can be done up to a week in advance. I highly recommend baking your Easter desserts the day before. It really helps me cut down on the stress on Easter day.2. Organize your kitchen into baking/cooking stations the night before. I know this might sound crazy but I have found it helps me whenever I am making a holiday meal. I put out all of the ingredients for each Easter recipe that do not need to be refrigerated. I put the recipe out and put all of the ingredients that go into that recipe right next to it, along with any pans or measuring cups or spoons I may need for it. I also try to organize them from longest to shortest cooking time so that I know what to start with first.3. Select the Easter recipes that you w
1. Good baking requires patience. If you try to rush it, you will end up with a mess. A good cake, pie, cookie, the list goes on and on, cannot be rushed. Things tend to turn out half-baked (yes, literally) or so badly that they are not edible. People tend to frown at you when serve them burnt cookies. (Hey, at least I tried.)2. You do not have to always follow the recipe. I have started to learn to cook and bake by feel and taste more than by following a recipe. If you do not like one thing that is in the recipe but you do like everything else that is in it, take out the thing you do not like. I tend to add more of things I like into a recipe (chocolate) and take out things I don’t (not chocolate). I have been known to add double the amount of chocolate chips to a cookie recipe and omit the nuts entirely. (Really, who needs all those nuts getting in the way of a good chocolate chip cookie!)3. The devil is in the details. Little things like adding ingredients in the proper order can
I just celebrated my birthday last month and realized that I can honestly say I have been making cookies for thirty years. I first started making cookies with my mom in the mid 1970’s when I was five or six years old. My first grade teachers put together a cookbook filled with student recipes ranging from, “scabetti” (spaghetti), to the popular, “how to make a bowl of cereal”. My recipe was for M&M Cookies, one of my favorites at the time.
The teacher instructed each child to draw a picture of the finished recipe. They then wrote down the recipe as each child recalled it from memory. Of course, nearly all the recipes omitted key steps and ingredients, but this is what truly gives the cookbook character. Logistical details are not noticed by children, and reading the recipes you see the world as children do. The final instructions for my cookie recipe ended with “bake until the buzzer goes off”. That is when you know the cookies are done bak
Go check out my new renter Baking Betties. You want recipes? THIS is the place to go.
Right now they have all sorts of cool ideas for Halloween goodies.
Well what are you waiting for? Go!
Halloween is approaching rapidly and visiting the Baking Betties leaves no doubt about it. The site is my guest this week.
The recipes found on the Baking Betties blog are wonderful and most of them are beautifully simple on top of that. My favorite are the Frosted Jack-O-Lanterns: oranges dressed up as pumpkins and filled with ice cream. Ingenious!
Right now desserts make up the greatest part of the recently posted recipes. But you can find all sorts of food in this blog. The recipes are logically grouped into different categories and subcategories, the main ones being Beverages, Snacks, Breakfast, Appetizers, Side Dishes, Main Dishes and of course Desserts.
Want to share your favorite recipes with the rest of the world? No problem! Simply contact Bozette and you might soon have your dish published at the Baking Betties.
Recipes from Baking Betties - a nice and helpful recipes blog, free collection of recipes for the most dishes like Beef, Poultry, Pork & Lamb, Vegetable, Salad and ect... Also if you have a reciepe to share please leave a comment on Baking Betties blog or email it to bozettetc@yahoo.com or lunastonedesigns@msn.com. I love this blog and its design. Just come and get recipes you want!
So I decided to make cupcakes to bring to my IL's and my aunts. I saw these in a magazine and thought they were adorable, and hell, they are cupcakes, easy enough, right? um....wrong! First I couldn't find candy corn or the shortbread cookies they used here anywhere! So I had to use substitutes. And I'm just bad at baking in general. So, here are my "turkey" cupcakes....Hey, they're just for eating, not a bakery contest. :oP
This is a great idea that I wanted to share with all of you on how you could make extra money. Are you a great cook? Can you bake like there is no tomorrow?You could teach young girls and teens how to cook or bake. You could hold workshops on the weekends and teach them. You could start with basics and work your way up to where they are cooking their own meals. Teaching young girls how to bake would be really fun. You could even have a special class for cake decorating. You could have the final class be a huge dinner for all of their parents and each girl has a certain part of the meal that they have to make. Or if you teach baking then all of you spend the day baking and then sell them at the local fair or craft show. Advertising would be easy! Put up ad at the YMCA or Girls club. Word of mouth would be awesome way to get the word out,too. Maybe you could even teach special stuff to women! You could teach them how to bake bread, decorate cakes, or whatever you are really good at.If
Bread is baked: (1) To kill ferment, (2) to make soluble the starch, (3) to drive off alcohol and carbon dioxide, and (4) to form brown crust of pleasant flavor. Bread should be baked in a hot oven. If the oven be too hot the crust will brown quickly before the heat has reached the centre, and prevent further rising loaf should continue rising for first fifteen minutes of baking, when it should begin to brown, and continue browning for the next twenty minutes. The last fifteen minutes it should finish baking, when the heat may be reduced. When bread is done, it will not cling-to sides of pan, and may he easily removed. Biscuits require more heat than loaf bread, should continue rising the first five minutes, and begin to brown in eight minutes. Experience is the best guide for testing temperature of oven. Various oven thermometers have been made, but none have proved practical. Bread may be brushed over with melted butter, three minutes before removal from oven, if a more tender crust
Remove loaves at once from pans, and place side down on a wire bread or cake cooler. If a crisp crust is desired, allow bread to cool without covering; if soft crust, cover with a towel during cooling. When cool, put in tin box or stone jar, and cover closely.Never keep bread wrapped in cloth, as the cloth will absorb moisture and transmit unpleasant taste to bread.Bread tins or jars should be washed and scalded twice a week in winter, and every other day in summer; otherwise bread is apt to mold. As there are so many ways of using small and stale pieces of bread, Care should be taken that none is wasted.Un-fermented bread is raised without a ferment, the carbon dioxide being produced by the use of soda (alkaline salt) and an acid. Soda, employed in combination with cream of tartar, for raising mixtures, in proportion of one-third soda to two-thirds cream of tartar, was formerly used to a great extent, but has been generally superseded by baking powder.Soda bicarbonate (NaHC03) is manu
On my 28th birthday last September I thought I was still a young buck enjoying life alongside my husband and 2 little people. Among my mommy-friends, 28 is just a baby but when I decided to whip up a batch of homemade oatmeal cookies I started to wonder if I'm on my way to becoming a traditional mother of decades ago. I'm no cook and I've always been okay with that. Afterall my mom, grandmother
iamparagon.com has been Baked!
I’ve worked in PHP and MySQL for a couple of years now and really enjoy the combo. When Ruby on Rails first emerged, I dabbled in it and, although the ruby coding language definitely wasn’t for me, I was amazed at the power of its coding framework.
With this new discovery, my quest [...]
I have 2 announcements to make today.
1) I started this blog to consolidate the eggless baking recipes I have collected so far, under one roof. This will also be a good reference for everybody who wants to bake or cook eggless. There are so many recipes available throughout the internet, in ...
