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Bakers mix, roll and bake bread at La Conchita bakery in Texcoco, Mexico. The bakery sells about 2,000 rolls per day, according to one employee.
Mike Listman/CIMMYT
I took several photos while my daughter was baking cookies. I knew what I wanted to do with the images, but I just figured out how to work with more than 2 layers in photoshop. Now you can see her movement while she baked.
@dailyshoot #ds70 The goal was to play with the shutter speed and make a photo with a long exposure. I took this on January 4th, but played with it in photoshop on the 24th
These spicy baked parsnip chips are so good...you might just want to double up the recipe. I know I will next time!
Small vidalia onions baked at 375 for about 50 minutes: excellent. (The flakes you see are pepper. I put a little bit of pepper and olive oil on the sliced onions.)
Baked with butter, cinnamon, brown sugar, and vanilla at 350 degrees s for 35 minutes. 1 red delicious apple cut up.
Bakers mix, roll and bake bread at La Conchita bakery in Texcoco, Mexico. The bakery sells about 2,000 rolls per day, according to one employee.
Mike Listman/CIMMYT
www,cimmyt.org
Because it was snowing in April. Let's not even talk about it.
Apple Tarte Tatin on smittenkitchen.com
(the Great British Book of Baking)
Pastry :
175g plain flour
a good pinch of salt
1 tbspn caster sugar
115g unsalted butter, chilled and diced
1 medium egg yolk mixed with 2 tbspn ice-cold water
Lemon Filling :
3 medium unwaxed lemons
40g cornflour
300ml water
3 medium egg yolks
85g caster sugar
50g unsalted butter, diced
Meringue Topping :
4 medium egg whites
200g caster sugar
22cm loose-based deep flan tin and a baking tray (I greased my tin)
To make the pastry in food processor, put the flour, salt and sugar into the processor bowl and pulse until just combined. Add the butter and process until the mixture looks like fine breadcrumbs. With the machine running, add the yolk mixture (yep, you would have thought that this sentence would have given the game away, but still I didn't realise!) and process until the dough comes together. If there are dry crumbs, add some water a tspn at a time until you have a slightly firm dough.
Wrap the dough in clingfilm and chill for 20 mins, then roll out on a lightly floured surface (or using the double clingfilm technique!) to a circle about 28cm across and use to line the flan tin. Prick the base with a fork then chill for 15 minutes (this allows the dough to relax after it has been handled and reduces the risk of shrinking in the oven). Heat the oven to 190C (I set my fan oven to 175C)/375F/gas 5. Line the pastry case with greaseproof paper, fill with baking beans and bake blind for about 15 minutes until lightly golden and just firm. Remove the paper and beans, lower the oven temperature to 180C (160C fan)/350F/gas 4 and bake for a further 5 minutes, or until the base is crisp and lightly golden. Remove from the oven and leave to cool while making the filling. Leave the oven on and put the baking tray in to heat.
Rinse the lemons, then grate the zest into a heatproof bowl. Add the juice and cornflour and stir to make a smooth paste (mine was still quite liquid at this stage and I thought I'd have trouble later, but it thickened up perfectly). Bring the water to a boil in a medium pan and pour it on to the lemon mixture, stirring constantly with a wooden spoon. When thoroughly combined, pour the mixture back into the pan and cook, stirring continuously until it boils and thickens (I don't know whether I had the hob too high, but it thickened REALLY quickly after I put it back in the pan and almost took me by surprise). Reduce the heat and simmer gently, stirring, for a minute. Remove the pan from the heat and beat in the egg yolks, quickly followed by the butter and sugar. Spoon the filling into the pastry case and spread evenly.
Put the 4 egg whites into a large bowl and whisk until they stand in soft peaks. Gradually whisk in the sugar to make a stiff glossy meringue. Pile the meringue on top of the lemon filling so it is totally covered. Stand the tart on the hot baking tray and bake for 20 minutes, until the meringue is a golden brown. Leave to cool, then unmould and serve at room temperature.
"I dont want the cookies!" Paige screamed through the kitchen door, "they won't fix anything! All they'll do is make me fat! So I'll be sad and fat!"
Her mom didn't seem to be paying attention. 2 cups flour... A teaspoon of vanilla. She stirred the ingredients together, well practiced, moving as if in a trance.
"Stop, Mom! Don't make them," tears began to burn in her eyes, "I don't want them." She walked through the door. Her mother's hands glistened with the sheen of butter as she rolled the dough into balls, placing them on the baking sheet... The action like a ritual. "STOP!" Paige threw out a hand to hit her mother's arms away from her work. In the blink of an eye, Paige's wrist was stopped short of the target as her mom clutched it tightly. Tears in her own eyes falling soundlessly.
"Paige," her voice was calm, quiet, but held an intensity only capable of parents, "these will be made. She wasn't just your grandmother, but MY mother. Not everything is about you. MOST things are not.about.you. Now, if you cannot behave yourself, you will leave. Me and MY mom have some baking to do."
She released the teenager's wrist, who rubbed it with her opposite hand. Paige backed out of the room and walked away, frowning.
Her mother hummed lightly, cheeks wet, as she filled the sheet with dough. She could sense a presence which helped cut the pain ever so slightly...
waffles were bake-your-own with a taste-off between two yeast batter recipes: Mark Bittmans' overnight yeast waffles and the Joy of Cooking Belgian waffle recipe.
JOC =the victor, at least for me!
Country Style Baked Beans
Servings: 12 (I froze two serving portions in 8 oz plastic cream cheese containers.)
When we visited Sapelo Island we were served a meal with a slice of ham and very tasty beans, which had been cooked with ham hock and pig tails. They were so tasty (also served with rice), that when I came home I looked for a recipe and couldn't find one with those exact ingredients.
In the supermarket I picked up a bag of dried Great Northern Beans and checked the back for a similar recipe. No such luck. What I found used bacon as part of the seasoning.
I could tell from reading the ingredients that they were going to be very bland and uninspiring, so I made some changes, which are shown in the following ingredients list.
Ingredients:
1 lb. dry Great Northern Beans
6 cups water
2 tsp salt
1 small clove garlic, chopped
1 bay leaf
generous grating black pepper
Sauté:
2 medium yellow onions, chopped
1 medium green pepper, chopped
1 14.5 oz can. diced tomatoes
1/2 tsp. oregano
1/4 cup fresh parsley, chopped
Nuked separately and added to sauteed vegetables:
6 strips of bacon, cooked and crumbled
After beans have cooked: (before baking)
mix in 1 tsp Liquid Smoke and 2 tbsp brown sugar
Serve over rice.
Directions:
Combine washed and sorted beans, water and salt in large saucepan. Cover and let stand OVERNIGHT.
Next day, drain, add water to cover beans, and simmer with garlic, bay leaf and pepper, until tender (about 2 hours). While beans are cooking, nuke 6 slices of bacon between paper towels, let cool and crumble or dice.
Sauté onions until golden. Add remaining ingredients to onion and cook for 5 minutes.
Drain beans, RESERVING LIQUID, and add to mixture along with tsp of Liquid Smoke and 2 tbsp brown sugar. Stir thoroughly, then place in a 2 quart casserole.
Add bean liquid to cover and bake at 350° about 1 hour, adding liquid if necessary.
after clay is made and baked, this is when i start painting the faces, giving a varnich coat and puting chains and other findings...it's a looong process!
First time making carrot cake. It was delish! I don't normally compliment myself but wow, just makes me motivated to bake more! Just need the funds though >_<
Served with cream cheese topping and walnut halves.
Made by yours and truly PiNGLiNH aka Linh :)
Lusikkaleipiä.
These small cookies are called "spoon breads" in Finnish, because of the shape, made with spoons. These have raspberry jam in the middle.
Baking this cake will probably dirty every piece of kitchen utensils u have! it is definitely one of the most fussy cake recipe i have ever come across.
This cake requires whipping ur egg yolks and whites separately. and more uniquely, baked in a water bath. Pretty uncommon for a sponge cake.
But i would say, the extra efforts did pay off as the result was an super ultra soft, tight crumbed and very delish chocolate cake
The filling is just ur usual ganache comprising of equal amounts of chocolate and whipping cream.