Cherry Pie, none of it splattered on the wall....

We had miserable weekend weather over Memorial Day "damp rainy. So baking and cooking was the order of the day.
These are cherry turnovers, made with fresh cherries in shortbread dough. Not pictured: banana nut muffins, cherry pie, coconut macarons

I'm ready to start playing with some various international breads, naan, Brazilian cheese, and a 20 minute quick bread.
Quick 20-Minute Bread
Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 tbsp olive oil or melted butter
3/4 cup warm water (more if needed)
Preparation:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a bowl, mix flour, baking powder, and salt. Add oil and warm water, stirring until a soft dough forms.
Knead briefly on a floured surface, then shape into a round or flatten slightly for quicker baking.
Place on the baking sheet and bake for 15–20 minutes, until golden and cooked through.
Cool slightly and enjoy warm with butter or your favorite spread.

this is a Brazilian “Pop-Over” Bread
5-Ingredient Brazilian Cheese Breads
 
5-Ingredient Brazilian Cheese Breads


Looking for a quick and easy snack? These 5-ingredient Brazilian cheese breads are super simple to make and delicious to eat! Gluten-free and cheesy, they’re perfect for breakfast or as an appetizer.
Ingredients:
2/3 cup milk
1/3 cup olive oil
1 egg
1 1/4 cups tapioca flour/starch
1/2 tsp salt
1/2 cup grated cheese
Instructions:
Preheat the oven to 375°F (190°C).
Mix all ingredients in a large bowl until smooth.
Pour into a greased muffin tin.
Bake for 25-30 minutes until golden and puffed.
Cool slightly, then serve warm.


Cooking and baking are very therapeutic for me and I like to experiment.

Has anyone baked graham crackers? I have been thinking of trying to make “real” ones that are still substantially nubbly graham flour with texture and not just the cheap “turn to goo in your mouth” bad imitations of what they used to be.

quote:

Originally posted by MelissaDallas:
Has anyone baked graham crackers? I have been thinking of trying to make “real” ones that are still substantially nubbly graham flour with texture and not just the cheap “turn to goo in your mouth” bad imitations of what they used to be.

I haven't tried a recipe, but I follow her and have not been disappointed in the past. Her entire thing has built on of the grid independent living.

https://melissaknorris.com/eas...f-J1NaQNWYtCxYg-j5YA

I haven't tried a recipe, but I follow her and have not been disappointed in the past. Her entire thing has built on of the grid independent living.

https://melissaknorris.com/eas...f-J1NaQNWYtCxYg-j5YA

quote:

Originally posted by MelissaDallas:
Has anyone baked graham crackers? I have been thinking of trying to make “real” ones that are still substantially nubbly graham flour with texture and not just the cheap “turn to goo in your mouth” bad imitations of what they used to be.

quote:

Originally posted by downtownv:
I haven't tried a recipe, but I follow her and have not been disappointed in the past. Her entire thing has built on of the grid independent living.

https://melissaknorris.com/eas...f-J1NaQNWYtCxYg-j5YA

quote:

Originally posted by MelissaDallas:
Has anyone baked graham crackers? I have been thinking of trying to make “real” ones that are still substantially nubbly graham flour with texture and not just the cheap “turn to goo in your mouth” bad imitations of what they used to be.

Those look really good!

I want to try making bagels!!!!

Literally the last thing I baked was buttermilk biscuits from scratch:




Prior to that, was a family cranberry bread recipe that is amazing!



Then before that, was an easy herb bread using the bread machine:

I

like

ALLTHESETHINGS!!!

I had a forum member reach out to me and ask some specific details about making bagels so I thought I post a picture of a batch of cranberry bagels I made for a co-worker of Mrs. Sig Marine and explain a couple of details.

Making the basic dough is pretty easy but where some of the confusion arises is the fermenting and proofing process. For me, it depends on time and what is wanted for the finished product. New York bagels are crisp and crusty on the outside but not everyone wants the hardness of bite; they prefer a little softer bagel but still with plenty of chew.

This is how I determine whether I "cold proof" in the refrigerator or not. Cold proofing produces more flavor and a crust that is blistered and cracks when bitten into. The pictures below show bagels that were cold proofed for 36 hours before boiling and baking; they are as close to New York bagels as you can get.

For those wanting to give bagels a try, have no fear, they are very easy to make and very much worth the effort.

The Cranberry Bread and cherry turnovers look awesome. Also, thanks for posting some of your recipes, the wife has asked me to try some of them.

I didn't get to bagels yet, fridge space issue, but I made some buns yesterday.

My crew at work is a small one, and every few weeks we pull together a non-company-sanctioned lunch cookout. We've got a grill and a Blackstone, and we can whip up a proper cookout pretty quickly these days.

Last summer we changed it up a little and did a few breakfast cookouts. I've learned to bake biscuits in the grill (if you keep it closed, it's just a simple oven, right?). It's not a major accomplishment (and nowhere near as tasty-looking as downtownv's turnovers), but it's pretty frickin' cool to have fresh-baked biscuits at work.

quote:

Originally posted by downtownv:

cherry turnovers, made with fresh cherries in shortbread dough.

Want!

quote:

Originally posted by V-Tail:

quote:

Originally posted by downtownv:

cherry turnovers, made with fresh cherries in shortbread dough.

Want!

You know where I live and summer is finally comingz, c'mon over.
xI have to say there is nothing on this page so far that I wouldn't be more than happy to sit down and eat. I am rather impressed with the talent of the forum members.