What have you baked today?

janetmw

Eleven and a half pounds of damson jam! Three hours from tree to jar.

Janet

emiff6

janetmw wrote: »

Eleven and a half pounds of damson jam! Three hours from tree to jar.

Janet

That's champion! :T But it's also a heck of a lot of one flavour of jam. What do you do with it all?

zarazara

Delicious wholemeal bread.

morganlefay

Eight pounds of damson jam to add to the five I made last week. We eat ours (I make it a bit runny) on HM yoghurt (and I sometimes have it in rice pudding which Someone hates). Damson jam is THE BEST !

sistercas

yesterday made

bread, trifle, cheesecake with blueberry sauce , lasagne,oven baked wedges choc cake - for a family get together

today : just bread got a corned beef hash bubbling now

jcr16

i made a lemon merigue pie today. don't really like it , but hubby love's it. i had no recipe but thought how hard can it be. and you know what it was really nice. although next time i think it be better to blind bake the case first. so much better than any shop bought one i've had. i think i'm gonna get a real taste for it now. i'm really chuffed with myself.

might make a cake tonight as were off to the wood tomoz for a bear hunt and thought a piece of cake and a cuppa in the woods will be perfect. then off to families for rest of day and dinner.

Lobell

Had some yellow stickered cherries than needed used so I baked a cherry and almond crumble. Just about to sample it now

lola34

Another crumble made with a few brambles- left over from jam making, 3 sticks of rhubarb left from the rhubarb crop and 1/4 cooking apple left over from jam making - waste not want not

janetmw

emiff6 wrote: »

That's champion! :T But it's also a heck of a lot of one flavour of jam. What do you do with it all?

We use it through the year, mainly on toast at breakfast, along with the blackberry & apple jam and seville orange marmalade I also make.

Some also gets donated as raffle prizes or sold at coffee mornings.

Janet

andygb

Just left a couple of Rosemary and Onion loaves to prove for an hour. The kitchen smells great, reminds me of the South of France.

700g strong white flour
400ml warm water (200ml boiling, 200ml cold)
2 x 7g packets instant yeast
3 tsp sugar
1.5 tsp salt
1 large spoon olive oil
1 handful of freshly chopped rosemary
Half a cup of sauteed onions (golden not burnt, nice and soft)

Put the warm water into a small bowl with the sugar, stir well to dissolve and add the yeast. Stir, cover and go away to prepare the other ingredients.
Put the flour, salt and olive oil into a large bowl, and mix thoroughly. Add the onions and rosemary and mix.
By this time there should be a nice head on the yeast mixture as it has activated.
Stir the yeast and add to the flour mixture. I usually mix at first using a fork, combining all the ingredients. The mix in the bowl with one hand, getting all the bits of the side of the bowl. Empty out on to a floured surface, and knead well, until you have a nice soft stretchy dough (adding more flour if required).
Transfer the ball of dough to a large plastic bowl, and cover with cling film. Leave in a warm place to double in size.
Empty the dough out on to a floured surface, knock the air out and divide into two equal parts. Knead for a second time, and transfer the round dough to two baking sheets. Cover with large plastic bowls, and leave to double in size.
Preheat an oven to 220C and place the baking sheet directly on a shelf in the centre of the oven. Bake for around 25 to 30 minutes.
When baked, transfer to a wire shelf to cool.
I am now getting very hungry.

Andy