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PUMPKIN FRUIT MUFFINS

 

 

 

 

Today’s Pumpkin Recipe is for Muffins.  The Recipe I have posted uses Cranberries as the additional fruit.  However, the photo I have posted is for  Pumpkin Muffins with diced fresh Peaches and Golden Raisins.  The Pumpkin/Cranberry Muffin is perfect for Thanksgiving whereas the Pumpkin/Raisin Muffin is ideal for Halloween or anytime of the year as well.  I used canned Pumpkin for the Muffins but whenever I make Pumpkin Pie, I much prefer to use a fresh Pumpkin.  Granted, using fresh Pumpkins is kind of a pain in the neck but well worth it.  When I post the Pumpkin Pie segment I will show the procedure for cleaning and baking a fresh pumpkin.  You cannot use the same pumpkins as used for Jack O’ Lanterns but instead use a Pie Pumpkin.  They are small, more meaty and more tasty and easier to work with.

 

 

                                 Sugar Pie Pumpkins

 

 

The Pumpkin Muffins are great for Breakfast or for a Snack.  For a little enhancement top with a Cream Cheese Frosting.  Probably the ‘healthiest’ type of frosting in that it contains Cream Cheese – a milk product.  Of course, it also contains Butter but if you are worried about the fat content you can always use less butter than the recipe calls for.

 

 

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Posted by Admin Test - 2019/10/12 at 3:51 PM

Categories: Main   Tags:

OCTOBER – TIME FOR PUMPKIN!

 

 

 

 

 

 

 

 

October seems like the perfect month to talk about Pumpkins:  Cooking and Baking with Pumpkins and of course, Carving Pumpkins for Halloween.  If you don’t like Pumpkin, try substituting Butternut Squash instead.  What I am going to do here is present a different Pumpkin Recipe for as many days as I can muster up.

 

Here is a list of my Pumpkin Recipes and unless I hear from folks about what kind of Pumpkin Recipes they would like to have, I shall choose one for each day until I run out.

 

PUMPKIN RECIPES

Pumpkin Yeast Biscuits  *

Pumpkin Bread/Muffins

Pumpkin Cake

Pumpkin Cheesecake *

Pumpkin Cookies

Pumpkin Cornbread

Pumpkin Milkshakes

Pumpkin Pie  *

Pumpkin Pizzelle

Pumpkin Pancakes & Waffles

Pumpkin Ravioli

Pumpkin Stew

Pumpkin Yeast Bread

 

The recipes that are starred are already on this blog – just use the link to take you to them

 

 

 

 

 

 

 

 

 

 

 

 

 

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Posted by Admin Test - 2019/10/06 at 3:51 PM

Categories: Main   Tags:

MAKING STOCK

It is now that time of year when many of us have a Turkey Carcass left from the Family Holiday Dinners. What do we do with this?

  1.  We throw it away.
  2. We try to take off as much of the meat that is sticking to the bones
  3. We make Stock out of it which we can use for Soup, Stews or Gravy.
  4. Take that carcass and put it into your largest pot along with an Onion (with the peel on), Some freshly washed Carrots, (unpeeled) and the top of a (washed) Celery Stalk which usually has plenty of leaves on it.  Put that leafy Celery along with a couple of stalks which have also been washed and cut up.
  5. Add some herbs such as Parsley, fresh Bail and Oregano and whatever else you like.
  6. Cover everything with Cold Water up to within a couple of inches of the top of the pot.
  7. Set on a medium/high flame until the liquid starts simmering, then turn down the flame to low.
  8. Allow this mixture to simmer all day or until you have the desired strength of flavor that you want.
  9. Once the cooking period over, move the pot to a cold burner and allow it to cool until you feel that you can handle it safely.  Place a large Colander over a large Vessel (large pot or huge bowl and pour the cooked stock through the Colander into the Vessel.
  10. Use the finished stock for Soup right away or pour into smaller containers and freeze until you are ready to use.  This stock will be great for Soups, Stews or Poultry Gravy.

I usually use the stock to make a superb Vegetable Soup which is great for Cold Weather Dining.  Your needs and taste buds will direct to use this Stock for your own special purposes.

 

When I was teaching Foods Classes in High School, the students didn’t mind stripping off the meat from the carcass which we then used to make Turkey Ala King or Turkey Salad or Mac and Cheese with Turkey.  Stripping off the meat takes a little bit of patience which probably most of us don’t have but if you have a couple of Kids around (over the age of 10) who wouldn’t doing it you can stretch that turkey even further you could have imaged.

 

Sorry there is no photo here – for some reason I was not able to post a new one.  Will render the situation as soon as possible.

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Posted by sylveee - 2018/12/02 at 12:03 PM

Categories: Dinner Ideas, Holiday Meals, Leftovers, Main   Tags: , , , , ,

BACK IN THE KITCHEN

It has been a while since I have been active on this blog.  Unfortunately I had a ‘Freak Accident’ almost 3 months ago.  I was in the garage opening a rather large box.  I had gotten one side of the lid open and when I opened the second side, it flipped and knocked me over.  Not knowing that I had fractured (my sacrum) I got myself up, finished what I was doing, cleaned the kitchen among other things.  But by 11:30 PM and time to go to bed, I could not walk.  Crawling was the only way I was able to get to bed but by 4 AM my Husband and I decided to call 911.  The Fire Dept. Paramedics came and took me to the local Hospital where X-Rays were taken and it was determined that there were no breaks.  Four days later I was back at the same Emergency Room and a CT was taken, and it was determined that there absolutely no breaks.  Finally almost a week after the accident I was taken to our Medical Plan’s Hospital where a MRI was taken and it was finally determined that my Sacrum was fractured.  For the next 7 weeks, in spite of the pain medication, I endured horrible and torturous pain – my poor Husband had to wear earplugs every time he helped me up – the pain was so horrible that I couldn’t help but scream.

Fortunately, the pain has finally stopped and I am now trying to learn to walk again without support.  It will take a while but now I can sit for a substantial period of time whereas for the first six weeks after the accident I could not.  Even though I am still hobbling about, I am able to move around in the kitchen and cook and bake, so time now to get back to my blog.  Please keep checking back for new Blogs, Recipes and Kitchen Fun.

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Posted by sylveee - 2018/12/01 at 10:49 PM

Categories: Main   Tags:

Sunday Baking Project – Week #10 – Outrageous Pretzel Bars Reinvented

It seems that I have skipped Week 9 – will maybe get back to it sometime.  And this week I am taking the recipe a bit further.  The Outrageous Pretzel Bars are really that!  They consist of a Brown Sugar Cake (Brownie-like) and are topped with a Chocolate Fudge made with Sweetened Condensed Milk and Chocolate Chips.  More Chocolate Chips are put on top along with crushed Pretzels.  And the recipe is huge – they were cut into 24 Bars but maybe should have been cut into 36.  The bars are very chocolaty and filling and one cannot really eat much at a time.  That being said, my Husband loved the Bars!  He is an avid Chocolate Lover whereas I am not.  But they were good, especially the next day after they had time to dry out a little.

I took one-third to my Mahjong Group, froze one-third for one of my sons and we tried to eat the other third.  Since my husband is very reserved as to how much he eats and I am only an occasional chocolate consumer, we did have some left over.  After a week, the leftovers were thoroughly dried out and of course impossible to eat, but being the improvisor that I am, I just couldn’t throw them away.

My Food Reinvention skills came about when my Sons were small and I got my first Blender.  I started using leftovers to make other things.  The first was gravy that I turned into soup and so on.  I have a really yard time throwing food out so the Outrageous Pretzel Bars were the perfect thing to turn into something else.

 

 

 

         Outrageous Pretzel Bars

I broke up the leftover bars and put them into my Food Processor and chopped them up into as fine a crumb as I could.  Then I added about 1/3 cup of melted Butter and 1/4 cup Granulated Sugar.  (One could just use a Graham Cracker Crust Recipe for this Chocolate Bar Crust)  I did use it as a guide but the Butter called for was too much so I only used about 1/3 as stated above.

 

Next I pressed the Crumb Mixture into the bottom of my 9″ Springform Pan and baked it for about 5 minutes.  You could actually make the pie without baking the crust but the oven was already on for something else, so I did bake it.  The problem with baking is that it releases some of the butter and then you have to blot it off.

 

         Crumb Mixture in Pan

 

 

 

 

 

Next I made the Bavarian Creme.  I started out by making a Vanilla Soft Custard which is the base for all Bavarian Cremes.  Next I incorporated a cup of Whipped Creme into the Custard.  Recipe will be found in the recipe section of this blog.

 

 

Once the Creme chilled sufficiently I poured it into the Crust and then chilled the whole thing.  When it was ready to serve I took off the sides of the Springform and placed the whole thing, (bottom of pan included) on a serving plate and topped with Chocolate Curls.  Next I cut it into moderate portions.  The Bavarian Creme was actually much less filling than the original Pretzel Bars themselves.

      Bavarian Creme in Shell

 

 

         Chocolate Curls Added

 

 

 

 

 

 

 

 

 

 

 

 

 

                Single Portion

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Posted by sylveee - 2018/07/11 at 4:51 PM

Categories: Baking, Dairy, Dessert Ideas, Eggs, Leftovers, Main, Pastry, Sunday Baking Project   Tags: , , , ,

SUNDAY BAKING PROJECT #8 – GOUGERES

This Week’s Baking Project was Gougeres – a cheesy version of Pate Choux.  In this version the Pate Choux is made with Fat Free Milk instead of water and there is also the addition of Cheese.  I used Gruyere but Parmesan or other types of semi-hard or hard cheeses can be used.  This Project was fun and seemed to have been participated in by more members than any of the others.  At least there certainly was a lot of feedback and posting of photos.  Not only was this one fun but it was relatively simple and took very little time as compared to the first few projects that we did, especially the Lemon Chiffon Cake (which I loved).  The recipe for the Gougeres is posted in the recipe section of this blog but it came from the book “Tartine” which was named after the Restaurant of the same name.

For anyone who has not made Pate Choux before or even for those of us who have, it is always fun to see the marvel of the Choux Dough Puff Up and form these marvelous pockets which can be filled with anything from an Appetizer, to a Main Course or Dessert.  I used mine for Sunday Morning Breakfast with Herb and Tomato Scrambled Eggs along with a Fruit Salad dressed with Fresh Basil and Sweet Mint.

 

Below are the preparation photos:

The Recipe calls for 1 cup Skim (Fat Free) Milk – I had only 2% so used half milk and 1/2 water.  I may have gotten better height in the Puffs if I had only used water.

            1/2 cup 2% Milk

 

 

 

 

 

 

 

 

 

 

The Milk or Water (whichever you use) is brought to a boil along with the Butter over medium heat.  Then the Flour is added all at one time and vigorously beaten until the mixture all comes together.  At this time, the mixture is then placed in a Standing Mixer Bowl and the Eggs are added one at a time.  If you don’t have a mixer, this can be done by hand with a wooden spoon, but it will take some energy to do so because the Eggs need to be thoroughly beaten into the Dough.

       Adding the Eggs one at a time

 

 

You can also use a Food Processor, but I have found when making Pate Choux n the Food Processor that you usually end up using 1 less Egg than called for.  This is because the speed of the Processor is so fast that the ingredients get incorporated more thoroughly and at a faster speed.

 

 

 

Once all the Eggs have been incorporated then you add the Cheese, Chopped Herbs and Pepper.  Beat these items in by hand with a wooden spoon.

Beating in Herbs, Seasoning & Cheese

 

 

 

 

 

 

 

 

 

Next you can form the Gougeres on a lightly greased (I don’t usually grease the pan because there is plenty of butter in the dough but the recipe in mention does say to do so.  You can also line the pan with baking parchment or use a Silicon Baking Sheet, which is my preference.

 

 

 Formed Gougeres

 

 

 

The Puffs are baked at 350 degrees for at least 25 minutes but if you want a darker and crisper puff 45 minutes is recommended.  (The older recipes call for a 400 degree oven but they do seem to rise alright at 350 degrees.

If you make the small size they can be eaten warm as Appetizers or accompaniment to Soup or Salad.  If you make the larger ones, the tops can be cut off and they can be filled with a creamed mixture or scrambled Eggs as I did.  I made Soft Scrambled Eggs using the double boiler and added diced Tomatoes, Baby Spinach and Cilantro just before the Eggs were done.  Serve with Bacon or Sausage and a fresh Fruit Salad.

 

 

 

 

Baked Gougeres

 

 

 

 

 

 

 

 

 

                           Egg Filled Gougeres   

 

 

 

 

 

 

Below are the Members Photos.

 

 CM Wolkon

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

            Jeanne Ackerman

 

 

 

 

 

 

 

 

 

Jeanne’s Experiment  – The one on the left baked at 425 and the one at right at 350.  (There does seem to be a considerable difference in the photo although Jeanne said in reality there really wasn’t much difference)

      Terrie Cooper

             Eileen Delcore Bennet

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Posted by sylveee - 2018/06/27 at 9:27 PM

Categories: Baking, Baking Tidbits, Bread, Breakfast Ideas, Cheese, Dairy, Eggs, Main, Sunday Baking Project   Tags: , , , ,

SUNDAY BAKING PROJECT #7 – CHERRY/CORNMEAL UPSIDE DOWN CAKE

Since Cherry Season is in full swing in Southern California it was decided that a second week of baking products with Cherries was in order.  So this weeks project was Cherry/Cornmeal Upside Down Cake.  The title implies that there is a lot of Cornmeal in the batter, but there was not.  However, the Cornmeal was prominent in feel and in taste.  Many of the participants like or loved the Cornmeal but I did not.  Maybe I was the only one who didn’t like – no one else said anything negative about it.  Of course, I am not a Cornbread Lover, so it figures that I would not be too found of the Cornmeal in this recipe.  All that being said, it does give a little different feel and taste to the texture of the cake.

One thing that I did like about this recipe was the addition of Balsamic Vinegar.  i do love the taste of Balsamic and I for one think that even a little more than the recipe called for could have been used.  I do use Balsamic a lot with fruit, especially summer fruits such as berries and melon.

By the way, just because I am not fond of the Cornmeal in the recipe does not mean that I didn’t like it – I did like it – in fact I loved it, probably because of the Cherries which I can’t stop eating when they are in season.  They are my ‘All-Time Favorite Fruit’ and there are many fruits which I absolutely love, especially Summer Fruit.  My Husband loved the Cake – in fact we ate it for Breakfast at least two times.  This cake is a 10″ cake and offers up quite a few pieces.  One of my Sons had it for Dessert one night and one of my Stepdaughters also had it for Dessert one night – both on a different night.  The Cake keeps well and needles to say everyone who ate it loved it!

With all that Hyperbole out of the way let’s get to the recipe and finished product itself.

The recipe can be found at the web site of Epicurious

The Ingredients that you may not have on hand are 3 cups of Cherries (most of us used Bing), Balsamic Vinegar and Cornmeal.  Everything else in the recipe is pretty common in most kitchens.  The recipe does say to use an ‘oven-proof skillet’ but if you don’t have one that can be used as a baking pan, just use a 10″ layer pan or other similar container which is what I did.

 

You will need to wash and pit your Cherries before starting the recipe but everything else in the recipe is pretty straight forward.  Below are some photos of the different steps in the process:

 

 

             3 Cups Cherries

Measure and Wash your Cherries, then remove the pits with either a Hand Cherry Pitter or a Multiple Pitter.  (See last Weeks’ Post – Cherry Clafoutis)

Pitters can be found at your local Culinary Store or at Amazon.com.

 

Or you can do as one of our members did and use chopsticks.  You can also do it the very ‘old-fashioned’ way and use a darning needle to push out the pits.

 

 

The next thing to do is to melt the Butter with the Brown Sugar and then add the Cherries and bring them to a boil.  Shut off the heat after about a minute or so – just to give the Brown Sugar a chance to melt.

 

 

  Melting the Butter and Brown Sugar

 

 

 

 

 

  Bringing Cherry Mixture to a boil 

 

 

Now make your Batter – it is easiest to do this in a Food Processor but if you don’t have one then use whatever would be easiest for you.  Then whip the Whites in a Standing Mixer or with a portable mixer.  DO NOT TRY TO WHIP THE WHITES IN THE FOOD PROCESSOR – They will just get overheated and not whip properly.

 

         Making the Batter

Whipping the Whites

 

 

 

 

 

 

 

 

 

Next gently fold the Whites into the Batter.  You can do this in the Food Processor but only use the Pulse Button so that you do not over-mix.

 

 

        Adding Whites to Batter

 

After the Whites are folded into the Batter it is time to pour the Batter over the Cherries and finally to bake the cake.

Adding Batter to Pan

 

 

 

 

 

 

 

 

The Cake is baked when a toothpick or cake tester is inserted into the cake and comes out clean.

 

 

Baked and Cooling

Baked and Plattered

 

 

 

 

            With Ice Cream

 

Allow the Baked Cake to cool for at least 5 minutes before inverting onto a large plate.  In the Photo above right, you can see that the Cherries gravitated towards the edges, but it still tasted good and when sliced and served with Ice Crema or Whipped Cream one cannot see that the Cherries are not completely covering the cake.

Serve warm with Ice Cream or Whipped Cream.  The Cake also tastes good cold or at room temperature.

 

MEMBERS PHOTOS – Featured Photo this week belongs to Kristy Gobright

 

Christine Rola Biskaduros.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cherries are a relatively expensive fruit but when you consider that their season is so short you may be a little more inclined to spend the money on them if you can.  I can remember when the price was way lower than they are now but things have changed and Farm Workers are now making more of a ‘living wage’ when they were decades ago.  And if you think you are paying a lot of money for Cherries just look at what Christine Rola Biskaduros had to pay for them.  (Photo above right) Christine lives in Shanghai and I guess the Cherries were imported although I did think that Cherries do grow in China but I may be wrong.

 

      Kristy Gobright

Elizabeth Bernhardt Mockapetris

 

       Terrie Cooper

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Posted by sylveee - 2018/06/16 at 3:43 PM

Categories: Baking, Baking Tidbits, Cakes, Cales, Eggs, Farm Markets, Fruit, Main, Sunday Baking Project   Tags: , , , ,

SUNDAY BAKING PROJECT #6 – CHERRY CLAFOUTIS

June is Cherry Season in California and they are plentiful indeed!  All the Markets are featuring them and they are readily available at your local Farmer’s Market where you know they have recently been picked – no shipping, no mishandling – just great fresh Cherries.  Both Bing and Ranier are available but for today’s recipe we are using Bing.  Bing provide much more color and flavor and are perfect for baking.

If you are lucky enough to be close to Cherry Orchards (we used to go to Cherry Valley in Beaumont) to pick Cherries when I was growing up and I won’t tell you what the price was then – you would flip as you compare it to what we are paying today.  When my sons were young we went to Leona Valley which is North of the Conjeo – prices were still good then as compared to today.  One of the great things about taking your children to pick Cherries is that (at least when we did it) the owners said you could eat what you want as you were picking them.  Don’t worry – it didn’t hurt the farmers as you can only eat so many as you are picking.

To make the Cherry Clafoutis, you have to pit the Cherries.  When I was growing my Mother and I used to use a darning needle to push the pits out of the Cherries.  You can imagine how long that took.  Today you can buy Cherry Pitters to help you do the job.  I have one that pits the Cherries one at a time and one that does it in multiples.  The one that does it in multiples is from Germany and does a great job, but you do have to sort through the pitted Cherries to make sure that all the pits were removed.  it is easy for one or two to get through the chute without having their pits removed.  There are multiple Cherry Pitters available at Amazon – enough to confuse you about which one to buy.

 

Hand Cherry Pitter

 

Multiple Cherry Pitter

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The recipe for the Cherry Clafoutis is available at ‘Bake from Scratch’.  Just click on the previous ‘Cherry Clafoutis’ and you will get there.

I used to teach this recipe to my International Food Classes – there are a few differences between the one I used and this one.  I think that I prefer this one more because I love Cream and this is what this one uses.  My old recipe used Milk and this one uses Cream.  In addition, my old recipe just had you putting the Cherries on the bottom of the pan and this one has you baking a thin layer of the Custard before adding the Cherries.  This makes it much easier to serve and get those luscious cherries on each serving.

One you get the Cherries pitted, it is quick and easy to make – the Clafoutis is best served warm but it can also be served cold.  We like it with Whipped Cream but Ice Cream is good too or you can just serve it as is.

When you read the recipe you will be amazed that originally the pits were left in the Cherries – you can imagine what eating it must have been like!  The reason that the pits were left was for the flavor but today the flavor of the pits is replaced with Almond Flavoring.  The reason for this is that Almonds, Peaches and Cherries all have similar flavor characteristics.  Just compare a Peach Pit with an Almond and you will see the similarity.  I know a Cherry Pit does not look like an Almond or a Peach but the flavor profile is very similar.

 

BELOW ARE PHOTOS OF THE PREPARATION PROCESS:

 

              Pitted Cherries

 

           Making the Batter

          First layer of Batter

            Sugared Cherries

      Cherries in Baking Dish

 Baked Clafoutis

           Inside View of  Clafoutis 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

          Powdered Sugar on Top                                                                                                                                                                                                                MEMBERS PHOTOS

Cynthia Allen

          Eileen Delcore Bennet

 Jeanne Ackerman

       Terrie Cooper

         CM Wolkon

    Elizabeth Barnhart Mockapetris

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Posted by sylveee - 2018/06/10 at 4:06 PM

Categories: Baking, Baking Tidbits, Dessert Ideas, Farm Markets, Main, Sunday Baking Project   Tags: , , ,

CULINARY MAKEOVERS – # 20 – Pancake and Egg Breakfast

We love Pancakes as I assume most people do.  When I was cooking for 7 or 6 or 5 and so on – there were not usually any leftovers when I made Pancakes or Waffles.  Now that we are only 2, making a small batch of Pancake or Waffle Batter is almost impossible and rather useless.  You can always use the leftover Waffle Batter to make Pancakes or more Waffles the following day or two and you can always use the leftover Pancake Batter for more Pancakes.  Unless you make your Pancake Batter somewhat thick, you’d better not use it for Waffles the next day.  I like my Pancakes on the thin and light side, so the leftover batter does not do well in the waffle iron.  So this morning for Breakfast, I took yesterday’s leftover Pancake Batter and made Pancakes and Eggs with it.  A very simple thing to do.

I used my Omelet Pan and made two  Pancakes, one for my Husband and one for myself.  Next I made Easy-Over Eggs and put one on top of each Pancake.  Add a couple of strips of Bacon, a glass of Juice and a cup of Coffee or a glass of Milk and Voila, you have Breakfast.  Easy, Simple and Fast and no wasted Pancake Batter.  The Pancakes take the place of Bread.  Very simple, like 1 – 2 – 3 and you are done!

 

 

 

  Pancake Side One

                             Pancake Flipped

                                       Egg Cooking

                               Egg Flipped

                                            Pancakes and Bacon

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Posted by sylveee - 2018/06/10 at 9:32 AM

Categories: Breakfast Ideas, Cooking for Everyone, Cooking with Children, Culinary Makeovers, Dairy, Eggs, Leftovers, Main   Tags: , , , , ,

SUNDAY BAKING PROJECT – WEEK 5 – BRIOCHE BUNS

This Week the project was Brioche Buns as a follow-up to the Brioche Bread Pudding that was last week.  There was a Brioche Bread Recipe along with the Pudding and some of our members elected to make that bread for their pudding.  I did not – I used a partial loaf of Challah (Egg Bread) that I had made.  Egg Bread is very similar to Brioche but does not have quite the same amount of Eggs and Butter – but still is close enough.

 

This week’s recipe was from King Arthur and it was chosen so that the members could compare this recipe with last weeks recipe.  Both were rather simple – last week’s was made into a loaf and this week’s was made into buns.  The recipe was small – it used only 2 3/4 cups of Flour but a large amount of eggs and butter in relation to the flour.  This is typical of brioche recipes.  I for one love Egg Bread and Brioche – both of which make excellent French Toast.  Not wanting to go to all the work of making this Brioche and only having 6 buns out of it, I doubled the recipe and made the 6 buns and a loaf of bread.  I used part of the bread for French Toast for Breakfast one morning.

 

Some of us found this recipe very easy to work with and others had problems with it – I think some of this depended on the baker’s experience and maybe on the equipment used.

 

 French Toast

 

 

We used some of the buns for sandwiches and then just ate the rest with scrambled eggs one morning.

 

The Brioche Dough is very rich and is best made in a standing mixer with a paddle beater or dough hook.

 

 Kneaded Dough

 

 

 

 

 

 

 

 

 

Once the Dough has been kneaded it is then put in a greased or floured bowl, covered and set in a warm place to rise.  (For a quick rise heat your oven to 200 – open the door and let it cool down for 5 or 10 minutes then place the bowl of dough inside the oven.  Keep watching it so that you will take it out when it has doubled in bulk)

 

 

 

Once the Dough has risen, divide it into 6 portions and then place them on a Baking Sheet or in large muffin or hamburger roll cups.

 

Divided Dough

 

 Dough in large muffin cups.

 

 

 

 

 

 

 

 

Let the rolls rise and then bake in center of oven

at 375 degrees until nicely browned.

 

 

 

Baked Buns

 Finished Buns

 

 

 

 

 

 

 

 

 

Since we are only two in our household at the present time we had more buns than we could eat for one meal so I made a little different version of the English ‘Eggs in the Window’.  Normally I don’t microwave eggs but couldn’t think of any other way to do this without overbaking the bread.  This is the Egg before it was microwaved.  It actually turned out very good and   the yolk was not over cooked so that some of it could seep into the bread.  I quite enjoyed it.

 

 

 

 Egg in Window 

 

 

 

 

 

 

 

 

 

 

Shown below are some of the member’s photos.

 

          Jean Ackerman

 

             Cynthia Allen

        Terry Cooper

 

 

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Posted by sylveee - 2018/06/07 at 10:39 PM

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