And it's time to bake!!

[charming23]

I will be baking this weekend. The weather is sooooo cold here for fall and I feel in the baking spirit. I plan on doing muffins, cookies, and breads to share with family and friends. I can not wait to smell the wonderful smells and the warmth of the oven heating up my house.

 

[Disney Ron]

one cup flour
one cup sugar
one egg
one stick of melted butter
Mix all ingredients together in bowl


6-8 apples peeled/sliced, sprinkle with cinnamon to taste
Spray Pyrex dish w/ Pam and place apples on bottom
Spread mixture over top
Bake at 350 for one hour

** not the prettiest dessert, but so simple an yummy! Serve warm with ice cream.

 

[lynxstch]

for the strawberry and peach pound cakes...PLEASE?

 

[Linzybrooke]

Mmm..all of this sounds so tasty!

We just had a baby on 10-2, and I spent the week before he arrived baking, that was my version of nesting I guess. Made Pumpkin Chocolate Chip bread that was heavenly and Apple Praline bread. This week I decided to make Connor some birthday cookies, and baked Red Velvet Cookies, they are definitely a new favorite. I'm spending my maternity leave finding new recipes to try for the holidays.

 

[tchrrx]

TINA, how are you, sweetie?

I absolutely love baking, esp cookies...but living in Southern California...we are still experiencing summer!! ALthough, I do love our weather it does prevent me from doing any serious baking until the weather gets a bit cooler.

First on the list (when the weather is cooler) will be a double batch of Molasses cookies! YUM! I will say those Pumpkin Cream Cheese Muffins sound delicious!!!!!!!!

Please share the Molasses cookie recipe. That sounds wonderful!

Here's a fall favorite of mine:

Maple Walnut Cookies

1 c. butter-flavored Crisco
1 c. sugar
1/2 c. brown sugar
2 eggs
1 tsp. vanilla
1 Tb. maple flavoring
4 Tb. flour
1 tsp. salt
1 tsp. soda
2 c. flour
1 1/2 c. chopped walnuts

Cream together Crisco, sugars, eggs, vanilla, and maple.
Add 4 Tb. flour, soda, and salt.
Fold in 2 c. flour and walnuts.
Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350* for 10 min.

These freeze well once they are baked.

 

[Nancyg56]

I started a new thread where I revealed my design comcept, and will begin to post pictures next week.

.

I am a terrible searcher so would you mind posting the link? I would love to follow your journey.

Okay---- I need the recipe for the apple praline bread. Can I say that this Weight Watcher is having a terrible time trying to stay on track? Fall time means baking to me and I have been baking and eating all that I baked. Last week I made a wonderful apple cake with brown butter frosting that was to die for!

 

[momrek06]

Please share the Molasses cookie recipe. That sounds wonderful!

Here you go, tchrrx!!!


Yummy Molasses Cookies

Ingredients

2 Cups of all-purpose flour
¼ Teaspoon ground cloves
½ Teaspoon of ground ginger
1 Teaspoon of cinnamon

1 egg

½ Cup of Brown Sugar
½ Cup of Crisco
½ Cup of Molasses

1 (heaping) Teaspoon Baking Soda

1 Package of “fold top” sandwich bags

SOUR MILK/make this up 24/48 hours before you decide to bake. Leave out on your counter.

½ Cup of (any) Milk and add 1 Cap full of white vinegar cover with saran wrap and set aside.
*** I make this right up in one of my Pyrex glass measuring cups.

Set your Oven to 400.

SIFT together in a bowl the flour and the spices. (not the baking soda) Put the bowl aside.

MIX together in a bowl the brown sugar, the Crisco, the molasses and the egg. Put the bowl aside.

Take your Sour Milk and add the one (heaping) teaspoon of baking soda and stir completely.

Now slowly mix in your flour/spices mix to the brown sugar bowl while adding slowly your sour milk. Mix some more. Continue to slowly add your flour/spice mix and the sour milk into your brown sugar bowl until everything is in that ONE MIXING BOWL. Mix altogether until creamy and smooth.

Drop by tablespoon onto ungreased cookie sheet. Bake cookies for 8-10 minutes. Stay right there as they bake. Depending on your oven, may be a few minutes longer. Transfer to wire rack to cool (or dinner plate). Yields about 30 cookies. Put each cookie in a baggie (before putting away) to keep fresh.



Thanks for sharing your WALNUT MAPLE Cookies...they look delicious!!

 

[tchrrx]

Would you mind sharing the recipe? I have one that I saw on Recipezaar but have not made it yet.


I just pulled the recipe card and it is actually called Shredded Wheat Bread, not Honey Wheat Bread. My family has been making it for years, got the recipe from an old neighbor. I've never tried it in my bread machine, for some reason I really love to make it the way Mom and Mrs. F. did and kneading can be really soothing! It's really wonderful bread. I hope you like it. Anyway here goes:

Shredded Wheat Bread
Bake at 400
Makes 2 loaves

ingredients:
2 shredded wheat bisquits *
1 t salt
3 TB butter (or margarine)
1/3 c dark molasses
1/3 c honey (or sugar)
2 c boiling water
1 pkg yeast
1/2 c warm water
7 c flour
butter or margarine for greasing pan and bowl

crumble the shredded wheat bisquits in a large bowl. add the salt, butter, molasses and honey. Pour in the boiling water (2 c). Cool to lukewarm. While that is cooling, dissolve 1 pkg of yeast in 1/2 c warm (not hot) water. Once that is smooth add to bowl. stir in flour. knead together 8 minutes. Rinse out bowl and grease with butter, add the dough. Then grease plastic wrap and place over the dough. Cover with a damp towel. Let rise 1 1/2 to 2 hours (in a warm place). Punch down and shape into 2 loaves. Put in greased bread pans and again cover with greased plastic wrap and a towel. Let rise another hour. Bake 30-45 minutes, until brown.

* shredded wheat bisquits are sold in the cereal aisle. They are made by Post and say "shredded wheat original" on the package. The box I have contains 18 bisquits.

The box of shredded wheat that I bought has 9 cups of cereal in it. They are tiny, like frosted shredded wheat size. Any idea how many of these I should use? Thanks!

 

[donald&daisy]

Nothing overly ambitious, but I did make some cupcakes this past week. I sent 3/4 of them to work with my dbf, they were quite tasty.

 

[Nancyg56]

The box of shredded wheat that I bought has 9 cups of cereal in it. They are tiny, like frosted shredded wheat size. Any idea how many of these I should use? Thanks!

I tried a Google search for the answer and I was not able to find it. I also wanted the conversion.

 

[marshallandcartersmo]

Yay! I love this thread! I'm not a very adventurous baker, most of the things I bake come from a pouch or box .

Do most of you freeze the muffins/breads/cookies that you bake after you bake them?

 

[disneyhand]

The box of shredded wheat that I bought has 9 cups of cereal in it. They are tiny, like frosted shredded wheat size. Any idea how many of these I should use? Thanks!

I just checked the box and it says 2 bisquits = 47g. That makes my box 9 servings all together. The box front says the package contains 18 bisquits totaling 15 oz (425g). Anyone know how to convert that? How many cups are 2 bisquits? Sorry I'm horrible at math and none of my cooking conversion charts are helping me now.

 

[disneyhand]

If no one can help I will crush 2 bisquits later and measure them!

 

[tchrrx]

My box says that 1 cup=49 g. So, I think if your 2 bisquits are 47 g, then we need to use almost 1 cup. Does that sound about right?

 

[FSUDisneyGirl]

I have to add a recipe that my friend just posted on facebook...she LOVED them and I think I'm going to try them tonight!

1 15 oz. can pumpkin
1 box spice cake mix

Mix together, spoon into muffin tins.
Bake at 350 for 22-25 minutes.


How easy is that? I'm really interested to see how they turn out...may add some chocolate chips...hmm....maybe some pecans....

 

[Linzybrooke]

Okay---- I need the recipe for the apple praline bread. Can I say that this Weight Watcher is having a terrible time trying to stay on track? Fall time means baking to me and I have been baking and eating all that I baked. Last week I made a wonderful apple cake with brown butter frosting that was to die for!

Here you go, Nancy!

Apple Praline Bread - http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1918535

Prep: 20 min.; Bake: 1 hr., 6 min.; Cool: 1 hr., 10 min.; Cook: 5 min. Sour cream is the secret to the rich, moist texture of this bread. There's no butter or oil in the batter—only in the glaze.

Yield
Makes 1 loaf

Ingredients
1 1/2 cups chopped pecans, divided
1 (8-oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb.)
1/2 cup butter
1/2 cup firmly packed light brown sugar
Preparation
1. Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.

2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.

3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.

4. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.

5. Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).

 

[disneyhand]

My box says that 1 cup=49 g. So, I think if your 2 bisquits are 47 g, then we need to use almost 1 cup. Does that sound about right?

Great, I think that sounds perfect! I really hope that you and Nancy G are happy with the bread after all your troubles to make it! Good luck!

 

[Nancyg56]

Thank you ladies! I can see that I am going to be making shredded wheat bread and apple praline bread this week!

 

[tchrrx]

Any wonderful new updates? I tried the pumpkin muffins. I used spice cake mix, 1 cup of water, and 1 can of pumpkin. I also added walnuts and cinnamon. They were super moist and stayed that way for several days.

I am going to make the shredded wheat bread today. Then, I'm going to the store to buy the things for apple praline bread and molasses cookies.

Here's a recipe shared on another site that I'm on. I haven't tried it, but it sounds simple and yummy.

Apple Dumplings

2 Granny Smith apples, peeled, cored, and cut into 8 wedges
2 cans refrigerated crescent rolls, separated
1 c. sugar
1/3 c. butter or margarine, softened
6 oz Mountain Dew
cinnamon

Sprinkle apple wedge with cinnamon. Wrap each crescent roll wedge around an apple wedge. Put in greased 9 x 13 pan. Mix sugar and butter with a fork and sprinkle on top of apples. Sprinkle with cinnamon. Pour Mountain Dew around edges of rolls...not over the top. Bake 350 degrees for 35 minutes until light brown. Serve with Cool Whip.

 

[minniebeth]

My recipes that I have baked recently have been pretty basic: pumpkin bread, banana bread, oatbran muffins and I know it's not baking for real, but Monkey Munch for the kids' lunchboxes.
I love all the recipes on here and will definately be trying some of them very soon. Thank you so much for sharing them!