View allAll Photos Tagged homebaked
Pear and Cherry Frangipane Cake (Parve). It is a delicious cake!
Nonstick vegetable oil spray
2 large eggs
2/3 cup sugar
1/2 cup extra-light olive oil
1/3 cup almond milk
1 teaspoon vanilla extract
1 1/2 cups self-rising flour
2 large pears, peeled, cored, cut into 1/2-inch cubes (or 1 small can pears, drained)
1 1/3 cups dried tart or Bing cherries
1 7-ounce tube almond paste
1 egg
2 Tbsp sugar
1 Tbsp flour
1 teaspoon ground cinnamon
Powdered sugar
Preheat oven to 350°F.
Spray 9-inch-diameter spring-form pan with 2 1/2-inch-high sides with nonstick spray. Line pan bottom with parchment paper; spray parchment.
Using electric mixer, beat 2 eggs, 2/3 cup sugar, oil, almond milk, and vanilla in large bowl until smooth. Add 1 1/2 cups flour; beat just until combined.
Stir in pears and cherries. Transfer batter to prepared pan. Smooth top.
Crumble almond paste into medium bowl. Add cinnamon, 1 egg, 2 tablespoons sugar, and 1 tablespoon flour.
Using electric mixer, beat mixture just until blended. Spoon atop cake batter. Bake cake until tester inserted into center comes out with small moist crumbs attached, about 1 hour 10 minutes. Run knife around pan to loosen cake. Remove pan sides. Peel off paper. Transfer cake to plate; sprinkle with powdered sugar. Serve warm or at room temperature.
Can be made 1 day ahead.
Freezes well.
Macro Monday - Chocolate
I made some more of these chocolate cookies as they have become a firm favourite and I thought would be ideal for this theme. Low key for a change from me. HMM
A home made sweet biscuit of dough rolled up with chopped nuts, raisins, and jam.
Each Rugelach is approximately 2 inches or 5 centimeters across.
She was very thankful, I think...
I sat on a rock with my feet in the ocean and she came closer and closer.
I had homebaked bread and we had just fed her husband a bit further up on the coast.
After the meal she thanked me by spreading out her wings, at least I chose to think so 😄
I was very thrilled🙏
Her husband discovered what was happening and was very protective. The speed he used to swim towards us was quite impressive! Luckily he reached us after her performance 🙏
The words Sssssssssh came from his mouth and he saw me deep in my eyes, he received some few bites (so he could move his butt) and I moved my butt!
Precious moments, thank you ❤
For Crazy Tuesday - Gift
Anything goes 2021 - Cosy at home
I crocheted some mug cosies as gifts for Christmas and kept this one for myself.
I hope you all had a very happy Christmas. We managed to have a lovely time in spite of one son and daughter-in-law unable to join us due to Covid. They are feeling a lot better and out of isolation now. Our youngest son and family were with us on Christmas day and he has since tested positive so we are keeping our fingers crossed that we don't go down with it. I'm afraid this is life now :(
Lensbaby Velvet 56
Peach Cake (Non-dairy)
1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 lb. (1/2 cup = 1 stick) margarine, at room temperature
1 cup granulated sugar
1 tsp. pure vanilla extract
2 large eggs, at room temperature
2/3 cup almond milk or soya milk
2 firm but ripe peaches (about 10 oz,) sliced about 1/16 inch thick
2 tsp. sugar
1/4 cup apricot jelly
2 tsp. brandy
¼ tsp. vanilla extract
Oven: 350°F.
Grease and flour a 10x2-inch fluted quiche pan or a 9x2-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, beat the margarine with an electric mixer until smooth. Add 1 cup of the sugar and 1 tsp vanilla and the eggs.
Beat on medium speed, scraping down the sides, until the mixture is well combined, about 3 minutes.
Add half of the flour mixture and mix on low speed until just blended. Add the almond milk and mix until just blended. Add the remaining flour mixture and mix until just blended.
Pour the batter into the prepared pan and spread evenly. Arrange the peach slices, as needed and overlapping slightly, on top of the batter in a circular pattern and sprinkle with the remaining 2 tsp. sugar. Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes.
Make the glaze: Put the apricot jelly and brandy in a small saucepan and heat on medium low until syrupy. Remove from the heat. If using vanilla extract, stir in 1/4 tsp. now. Cover.
When the cake is done, let it cool on a wire rack for 20 minutes. Remove the cake from the pan and transfer to a serving plate.
Just before serving, reheat the glaze to liquefy it and brush it over the peaches.
Day 18/365:
I'd like to say I made this but my husband enjoys making bread so this is his offering for the day. Since I had no other inspiration today I took this shot with my phone.
My submission for Smile on Saturday's theme "Many Identical Objects".
Sequin chocolate fudge cookies I baked last weekend with my daughter.
Crème Pâtissière with: Almond milk, or Soya Milk, or Rice Milk
2 large eggs
2 large egg yolks
1/2 cup + 2 tablespoons granulated sugar
3 tablespoons flour
2 tablespoons + 1 teaspoon cornstarch or potato starch
2 cups + 2 Tablespoons of the mild of your choice
1/2 teaspoon vanilla extract (not with almond milk)
3 tablespoons unsalted margarine or butter
In a medium sized mixing bowl, combine sugar, flour and starch. Beat the eggs and whisk in the dry ingredients. Make sure that the cornstarch and flour are fully incorporated and do not create any lumps.
Put the milk into a medium sauce pan on low heat. Add the egg mixture (while on low heat.) Whisk continually while raising the heat to medium.
The pastry cream will thicken at this point. Cook for another 2-3 minutes.
Once cooked, remove from the heat. Stir in the vanilla and the margarine and stir until melted.
Transfer the pastry cream to a bowl and place a piece of plastic directly on top to prevent a skin from forming.
Let cool at room temperature and then chill in the refrigerator. The chilled pastry cream will be thick and can be piped from a pastry bag.
For topping with glazed fruit, heat about 1/2 cup of apricot jam until it is thin. Coat the fruit with the apricot jam and place on the tarts. Lightly brush the top of the tarts for a nice sheen.
Non-dairy Frosting
1/2 cup (113 g) shortening.
1/2 cup margarine.
3 1/2 cups confectioners sugar, sifted
1 tablespoon vanilla extract
2 tablespoons soy milk
1. In a large bowl using electric beaters, cream together the shortening and margarine on medium-high speed.
2. Add the confectioner's sugar one cup at a time, beating on low speed after each addition until the sugar is well integrated.
3. Add the vanilla extract and the soymilk, beating on medium speed until the frosting is smooth, fluffy, and spreadable. This takes about 3 minutes.
Refrigerate until ready to use.
2 eggs
1 cup vegetable oil
1 cup white sugar
1 1/2 cups matzo meal
1/2 cup potato starch
1 teaspoon ground cinnamon
5 large apples
4 Tbsp margarine
½ cup sugar
½ cup raisins
2 Tablespoons brandy
¼ cup ground hazelnuts or pecans mixed with 2 Tbsp sugar
1. Preheat oven to 350 degrees F (175 degrees C) and grease a 9-inch fluted tart pan with removable bottom.
2. Combine eggs, oil and sugar in large bowl with electric mixer. Stir in matzo meal, potato starch and 1 teaspoon cinnamon.
3. Separately, toss apples with sugar, raisins and 1 teaspoon cinnamon and sauté in 4 Tbsp margarine for about 10 minutes. Drain, but save 3 Tbsp of the juice.
4. Layer half of the dough into the prepared 9x13 inch dish. Pour the apple mixture into the pan then pat remaining dough over the apples. Sprinkle with some sugar mixed with cinnamon or ground hazelnuts. Sprinkle 3 Tbsp saved juice on top to keep moist.
5. Bake in a preheated 350 degrees F (175 degrees C) oven for 50 minutes.
I love my kitchen and I love making food, today I wanted to make bread
In Norway we eat quite a lot of bread, both to breakfast and lunch and some has it for evening meal as well.
We have lots of different kinds and many loves whole grain bread
So mom's bread is a healthy one and I wanted to make it myself
She has a recipe of course
"Take one handful of that flour and two handful of the other flour (7 different types of flour) and add oil, salt and water till it is just enough and add as much walnuts, pumpkin and sunflower seeds you want"
So there
Easy peasy
Served with yummy butter and Marks lovely reindeer chili
Bon appetite 😊
(This is a great Passover cake.)
1 cup ground hazelnuts
1/2 cup sugar (divided: 2 Tbsp. 2 Tbsp. ¼ cup)
5 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons water
1/2 cup (4 ounces) margarine, preferably unsalted, cut in 8 pieces, room temperature
4 large eggs, separated, room temperature
1 teaspoon vanilla sugar
2 tablespoons potato starch
Preheat oven to 325F. Lightly grease an 8- x 2 1/2-inch springform pan with margarine, line its base with parchment paper or foil and grease paper or foil.
Mix hazelnuts with 2 tablespoons sugar.
Melt chocolate in water in a large bowl set above hot water over low heat. Add margarine and stir until blended in. Remove from pan of water.
Whisk egg yolks to blend. Gradually add yolks to chocolate mixture, whisking vigorously. Stir in 1/4 cup sugar, followed by vanilla, nuts and potato starch. Mix well.
Whip egg whites in a large bowl until soft peaks form. Gradually beat in remaining 2 tablespoons sugar and whip at high speed until whites are stiff and shiny but not dry. Gently fold whites into chocolate mixture in 3 batches. Fold lightly but quickly, just until batter is blended.
Transfer batter to prepared pan and spread evenly. Bake about 1 hour or until a cake tester inserted in center of cake comes out clean.
Invert cake on a serving plate. Gently release spring, and remove side and base of pan. Carefully remove paper and cool cake completely. (Cake can be kept, wrapped, up to 2 days at room temperature or in refrigerator.) If serving cake unfrosted, serve it at cool room temperature.
Saturday evening, in my childhood we always had something nice to eat, often shrimps or salmon.
Isn't it strange that our childhoods memories often can stay as a taste in our mouth.
Good memories, lucky me❤
Dinner today 😁
Smoked trout, homebaked bread, scrambled eggs, green cabbage, carrot, onion, garlic, cayenne pepper, chili peppers
good grief
Omnom 😇
The art of delicious bread by Bread and Pastry Chef Heather who is my Aide.
It can be stored in the fridge or freezer. I put one loaf in the refrigerator for Friday night Shabbat dinner.
39/365
365/2021
February 8, 2021
Day 39
LOCK-DOWN
For the last month because our health is not at all good, we have been on a lock-down. We are fortunate that we have had relatives and good friends who have helped us in our time of need. Going to shops, the pharmacy and our local hospital to pick up vital stores and medicines.
So to everyone a big Thank you and a message of ‘Keep Safe’ to you all and your families.
I show this series of photos to show that we are keeping busy, listening to music, reading, painting and my latest venture into cooking via video link with my Granddaughters. We made a coffee and walnut cake last week but I ate it before I remembered to get the camera out.
I’m currently listening the Beatles ‘All you need is Love” and it seems very appropriate to the occasion.
Best wishes to all
Patrick
ps These went back to our neighbours who have been brilliant.
A bit of a cliché lockdown image, perhaps, but it has been miserable outside all day. My contribution to this evening's dinner table.
2021-01-10-1785
My first attempt at making bagels!
I'm sure they taste better than they look...its just that no-ones been brave enough to try one yet!
Combine 3/4 cup of granulated sugar and 3 Tablespoons of water in a medium saucepan and set over medium heat. Do not stir.
When crystals form on the sides of the pan, dip a pastry brush in water and brush the sides of the pan down to dissolve the crystals.
Should the sugar crystalize, do not worry, it will melt again before turning golden brown.
Cook until caramel gets to your desired color. Then, you immediately pour into greased metal pan (round mold).
(Careful, caramel is very hot. Always keep a bowl of cold water on the counter to dip your hands in it should they get splattered with hot sugar.)
Rice mixture:
1 c. white rice, cook until done.
Add to the hot cooked rice:
1 c. milk
31/2 c. butter
1 cup sugar
4 eggs, beaten
½ cup currants or raisins (pre-soaked in rum, if you wish)
1 teaspoon vanilla
1 teaspoon lemon zest
Preheat oven to 350 degrees.
Bake 45 minutes.
Cool 20 minutes. Invert on plate.
After completely cool, sprinkle with confectioners' sugar.
Serve with fruits.
Savarin aux poires. Pear Cake (Parve – non-dairy)
1 1/2 c. sugar
4 eggs, beaten well
3/4 c. oil
¾ c. pear juice from the canned pears (or apricot nectar)
2 tsp. lemon extract
grated zest of 1 lemon
2 ½ cups c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. canned pears (1 large can – eat a couple of pieces,) cut into chunks
GLAZE:
1 1/2 c. sifted powdered sugar
½ c. lemon juice
(Optional: may add 1 Tbsp pear alcohol. This turns the cake into a Savarin.)
Combine ingredients blending until smooth. Pour over cooled cake with a measuring cup.
FOR THE CAKE:
Combine sugar, eggs and oil. Beat well. Add the pear juice, the lemon extract and zest.
Combine flour, soda and salt. Add to sugar/egg mixture, mixing well as you are adding.
Stir in the pears gently with a spatula.
Spoon batter into a well greased 10 inch savarin mold, bundt pan or tube pan.
Bake at 350 degrees for 1 hour.
Remove from pan and allow to cool.
Pour Glaze over cake and serve with fruit.
(This cake freezes well.)
Honey cake (parve recipe) - Pain d'épice
1 cup honey
1 cup applesauce
3 eggs
1 teaspoon cinnamon
1⁄2 teaspoon clove
1⁄2 teaspoon nutmeg
2 cups flour (Can replace one cup of white flour with one cup of wheat flour)
1⁄2 teaspoon baking powder
1 teaspoon baking soda
1 cup strong brewed decaffeinated coffee or tea (can be made from instant)
1 cup raisins
Almond chips
Directions:
In a large bowl, mix together the first 3 ingredients (liquids.)
In a separate bowl, combine the flour, baking powder, spices and baking soda (dry ingredients.)
Add the flour mixture to the wet stuff, alternating with the coffee; beat well.
Add the raisins.
Put into three 8" loaf pans. Sprinkle almonds on top.
Bake at 325F, 60 minutes.
Top should spring back when pressed.
A real omnom, lovely shrimps with lemon and mayonnaise and lovely homebaked bread.
Saturday night come to me, party is on 😆
Preparing a round challah for Shabbat during Rosh Ha Shanna week
_______________________________.
ODC: Every picture tells a story.
“To photograph: it is to put on the same line of sight the head, the eye, and the heart.”
-- Henri Cartier-Bresson
___________________________
ODC-2: Change
Colder temperatures are inspiring me to bake more breads and British Baking shows are inspiring me to up my presentation game. First effort at fancier slashing on homemade bread - a simple but effective pattern
My last baking session of the decade - chocolate dipped almond and cranberry shortbread.
ANSH 101 (13) holiday baking
A long baking day yesterday, with several rise times, etc... and, doing things inside and outside...like tossing things onto the roof for somebody to clean out the eavestroughs, picking weeds and trying to dig in some new dirt...etc....
....but, in the end....wow.... what great buns! I'll defo make these again.
But, the size of them!
Next time Charlie....I think I'd better divvy the dough into at least 6 instead of the 5 ... maybe 8 ..... already there is only 1 left .. and I'm sure I'd feel a lot less guilty eating one half the size, never mind just sightly smaller. More jumping jacks..................... or whatever...........
And, like Charlie... I thought I had totally 'butchered' them trying to cut in a cross or at least some type of scoring. Nope... didn't cut nearly deep enough to get it to remain after the oven spring that happened! Look at how big and puffy they are...
Amazing flavour with the hit of rosemary.... love it with the sweet raisins. I've read some recipes that add walnuts as well .....
next time!!!
These are soooooo tasty!!
To all of my relatives, friends and contacts on Flickr and/or Facebook . . .Here's wishing you and yours a most joyous Christmas and a wonderful New Year!
. . . thank you also for the Christmas greetings!!!
Made first thing Sunday morning... and did not' last very long. They all vanished.. as they say.
Can't beat home made stuff...