Hahahahaah
I can cook too BUT was a BIG flop at jello until my sis said ..use less water..don't follow the box. She uses 1/2 the water..VERY jello-y.

My first and ONLY pecan pie for thanksgiving I cooked 4 hours... I was waiting for it to harden..had no idea it stayed loose in the oven.

desserts not my thing. Never were. Just struffoli at christmas.
And since last year --the pound -- which came about only because store bought shrunk in size..went up in cost ...and was all fake and tasted bad.

"And the dishes! Measuring cups, and spoons, liquid measure, bowls, beaters, spatulas, spoons, cake pan, cookie sheet to catch the mess, cooling rack, serving plate, parchment, foil, spaghetti ( Rolling on the floor laughing ), what a mess. I think I'll stick with cooking and a little of this and a little of that. And a pot."

No wonder my kitchen cabinets are so crammed! I love baking, and have never had (too much) trouble with most things, but learning to bake bread was a whole different matter... turned out a lot of loaves that even my electric knife couldn't slice through . Eventually I did manage to conquer the process, though

I had a little trouble when I made that Kouign Amman last Christmas.............I now know what NOT to do, and I know it will be better next time. What is Kouign Amman, you ask?? Think puff pastry only made with yeast dough.

Weedwhacker said:

"And the dishes! Measuring cups, and spoons, liquid measure, bowls, beaters, spatulas, spoons, cake pan, cookie sheet to catch the mess, cooling rack, serving plate, parchment, foil, spaghetti ( Rolling on the floor laughing ), what a mess. I think I'll stick with cooking and a little of this and a little of that. And a pot."

No wonder my kitchen cabinets are so crammed! I love baking, and have never had (too much) trouble with most things, but learning to bake bread was a whole different matter... turned out a lot of loaves that even my electric knife couldn't slice through . Eventually I did manage to conquer the process, though

I got a breadmaker two christmases ago
It adds its own fruit and nuts.
The instruction book is soooooo thick, I have yet to turn it on

It took me a long time to learn to use yeast -- until I bought an instant read thermometer. The directions say "warm water." To me warm was what you did to formula bottles with kids and you shook a couple of drops on your wrist and if you didn't feel it, that was "warm." Correct temperature for yeast is between 105 and 115. To me, that is actually pretty hot! Anyway now I don't have any trouble with yeast as long as I have my handy dandy thermometer.

rocklady said:It took me a long time to learn to use yeast -- until I bought an instant read thermometer. The directions say "warm water." To me warm was what you did to formula bottles with kids and you shook a couple of drops on your wrist and if you didn't feel it, that was "warm." Correct temperature for yeast is between 105 and 115. To me, that is actually pretty hot! Anyway now I don't have any trouble with yeast as long as I have my handy dandy thermometer.

I think I need a handy dandy thermometer! I have never, ever had luck with bread!! My mother in law used to make the best home made white bread, wheat bread and cinnamon bread ever!! I could never get it right. I've owned two bread machines over the years and still couldn't get it right ... so, I gave up on breads that require yeast.

I do like to bake but the older I get, the lazier I get and don't bake as much nowadays like I did for many years. I now enjoy making easy stuff like banana bread and other quick breads ... and cookies. When it comes to baking cakes or brownies nowadays, those are usually from a mix but I always make cream cheese frosting because I can't handle that sickeningly sweet canned stuff.

@plantladylin I also learned to let the yeast proof before adding it. If you mix it with 1/4 cup of water and it just sits there, you have to throw it out and start all over because you've killed the yeast. If it bubbles up, it's okay. I understand about the quicker way. When we first retired and moved to Hot Springs Village, the ladies on our street used to host a luncheon once a month. We made all sorts of neat lunches. Once I made angel biscuits from scratch and it was an ordeal. A couple of years ago, I found a great angel biscuit recipe using self-rising flour, which was simple -- I now make this quite often and freeze the biscuits so I have them on hand. I always make them when our son visits us in DeLand on Mother's Day and he takes what we don't eat with ham for breakfast back to GA.

@rocklady Jean, I'd love to have that recipe for the Angel Biscuits!

@plantladylin Just sent it to you via tree mail. If you have any questions, let me know!
Jean

@rocklady I'd love the Angel Biscuit recipe, too, please? I like that you can freeze them. Any thing I can do ahead is a bonus during the hilliard or any big cooking event. Bread, I am good at. It's the sweets that give me trouble. And they are a lot of trouble! Most tell me my baked goods are good. I guess they just never turn out the way I expect? shrug I dint need the carbs anyway so I don't try very hard like I used to. But yes. I have all the kitchenware and pans for baking. It takes up a full drawer and 2 cabinets.

On its way, Cheryl.

Jean
Post it please or tree mail but I think it would be faster ..could Sophia make those ( age 7 ) ??

Oh, and the Jell-O thing. If you are supposed to use only 1/2 the water why don't they tell you that? Like, if the Caramel Bundt Cake makes enough for a gigantor bundt pan, they should say that!

Agree...but I made many a jello that would not set up before I confessed my failure and now...no issue.

i thought your bundt overflowed because you used too much sugar?

Mine overflowed when I added a few extra things ....oh well...live and learn

Mine overflowed because it made too much batter for the size of my pan. Who knew? When I used the standard rule for filing, "2/3 full" it worked out fine, with a loaf pan extra to boot. Live and learn.

Hey, y'all need to start posting your true and True recipes on here. I'm up for baking, but not experimenting!

Please post the angel biscuit recipe here. Sounds yummy.

MISSINGROSIE said:


I got a breadmaker two christmases ago
It adds its own fruit and nuts.
The instruction book is soooooo thick, I have yet to turn it on

LOL, don't EVEN get me started on bread machines...

quite a few years ago now, despite the fact that I can make great bread the old-fashioned way, I thought it would be a good idea to get a bread machine. Did some research, found whatever kind of machine it was at a good price, and bought it. I was so excited to get my first loaf out of it -- I should add here that I am like the queen of reading instructions, something like "She Always Read The Instructions" will probably be on my gravestone -- so, put everything in, let the machine run, was tantalized by the aroma... and ended up with a loaf that could have been used as a brick for building houses. Second and third tries -- using new yeast, special bread machine flour -- same results. Fourth try -- no improvement. In retrospect I was wishing I had held onto the loaves instead of tossing them out - they could have been varnished and displayed on a shelf! (actually, DH was sticking them on branch stubs on the cedar trees that surround our yards, but I don't think the squirrels could even make a dent in them). Ended up packing it all back up and returning it to the store... when the clerk asked what the reason for return was I just said "I hate this machine." I guess that was good enough, they took it back without any further questions... I'm convinced the thing knew I could bake bread without it and simply refused to cooperate with me!

My son gave it to me... I just couldn't return it...
I will still try tho

He also bought me canvas...an easel..paints...
Keeps asking if I "painted anything yet"

Huh?? STICK FIGURES IN STYLE??

How to make simple scones

Making scones is akin to stirring together biscuits. A simple mixture of flour, salt, sugar, baking powder, milk, butter, and often eggs (for added richness), scones can be flavored to taste — and loaded with add-ins. This basic scone recipe makes a mildly sweet, vanilla-scented scone, the perfect blank canvas for your favorite additions. Read the recipe for complete preparation details.

Step 1
Mix flour, sugar, salt, and baking powder. Work in the butter until the mixture is unevenly crumbly. Stir in dried fruit, nuts, or chips, if desired.

Step 2
Add milk (or cream) and eggs, plus vanilla.


Step 3
Stir until everything comes together to make a stiff dough.


Step 4
Divide the dough in half; shape each half into a 5" to 6" round about 3/4" tall. Place the rounds on a flour-dusted baking sheet (or floured parchment on a baking sheet).


Step 5
Brush the rounds with milk and sprinkle with coarse sparkling sugar or cinnamon-sugar, if desired. Cut each round into 6 wedges; separate the wedges slightly. Place the pan in the freezer for 30 minutes, while you preheat your oven to 425°F.
Step 6
Bake the scones for about 25 minutes, until they're golden brown. Serve them warm.

And not to forget those who have dietary restrictions

Ingredients

Volume Ounces Grams
1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour or 2 1/4 cups brown rice flour blend*
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon nutmeg, optional
1/2 cup (1 stick) cold butter
3/4 cup diced dried apricots, raisins, or cherries
2 large eggs
1/3 cup cold milk
1 teaspoon gluten-free vanilla extract
*See recipe for this blend below.
Instructions
Preheat the oven to 400°F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet.

Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and nutmeg.
Work in the cold butter till the mixture is crumbly.
Stir in the dried fruit.

Whisk together the eggs, milk, and vanilla till frothy.
Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.
Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet; if you haven't added dried fruit, use a slightly smaller amount of dough, about 1/4 cup. Let the scones rest for 15 minutes.

Sprinkle the scones with sparkling sugar or cinnamon sugar, if desired. Bake for 15 to 20 minutes, till golden brown. Remove from the oven and let rest for 5 minutes or so before serving. Best enjoyed warm, with butter and jam.

Yield: 8 scones.
*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a homemade blend using regular brown rice flour.

Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).