Baking this week (so far)

Haven't done much, but, hey, it's only Monday.

Yesterday was dried cherry scones, and today is pumpernickel bread.

I just got some cool snowflake cookie cutters from King Arthur Flour, so I will probably make some of those tomorrow. And a cousin who is on Facebook just reminded me of our favorite childhood cookie made by my paternal grandmother. I'll obviously now have to make those too!

What are you baking this week?

...What are you baking this week?

Lasagna Wednesday night. Tortiere on Saturday.

We're having lasagna on Christmas Day, and I'll make some sort of rustic loaf from which to make garlic bread.

Nectarine Hungarian shortbread tomorrow, dough is in freezer, waiting to be grated. Sourdough bread, of course. And I'm thinking of either gingerbread men or sugar cookies today, not sure which yet. Oh, and pizza for eight tonight.

Nectarine Hungarian shortbread tomorrow

Recipe! Recipe!! Please please please????

Pizza! Yum!

Oh you are going to love this one, girlfriend. Really clever recipe - you make the dough, freeze it, then grate it in the food processor to create a really super light shortbread. We're filling the centre with Pete's nectarine conserve.

http://www.saveur.com/article/Food/Hungarian-Shortbread

Enjoy!

I made molasses spice cookies this morning for the senior center class I teach (a potluck). I wanted to try my new convection oven; it worked great.

I made rugelach. I read that they are traditional for Chanukah. My grandmother made them, though not for Chanukah as far as I can remember. Anyway, they sure were good.

I haven't done any baking yet, but my wife made a delicious spice cake with maple meringue frosting last night to go with the previously posted Meyer lemon cardamom ice cream.

Wife tried three new Christmas cookies. Liked two of them.

I made molasses spice cookies this morning for the senior center class I teach (a potluck). I wanted to try my new convection oven; it worked great.

Larry, remind me of the new convection oven. I just ordered a new 5 burner Bosch gas cook top. The back middle burner is 16,000 Btu's, then there are 3 12,500 Btu burners and one 5,500 simmer burner. The 16,000 can be regulated down to 400 Btu for the most intense simmer job. I won't get it until after the first of Jan, but can hardly contain myself with the prospect. I am replacing an old 4 burner electric, and I just know I am going to love gas. Have to have it plumbed though which will raise the overall price.

Here you go, Cynth, pics of my Hungarian Nectarine shortbread.

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Bob, I'm learning fast. My stove is dual fuel: gas top and electric convection oven. You'll love gas; it's so responsive. Anyway, I baked some cookies on three racks and didn't have to shuffle them. The cookies all came out identical and baked to perfection.

One thing I've learned is that there's convection and there's true convection. My oven does baking, convection baking and true convection baking. Baking is the ordinary way with a bottom heating element. Convection baking turns on a fan that circulates the hot air from the bottom heating element. True convection baking turns on a fan that has a heating element behind it, and it circulates heated air.

I'm still experimenting with rack positions, temps and time. Pizza has worked just fine on my baking stone, which was an area of concern for me.

Let us know how your new top works.

Bob, I'm learning fast. My stove is dual fuel: gas top and electric convection oven. You'll love gas; it's so responsive. Anyway, I baked some cookies on three racks and didn't have to shuffle them. The cookies all came out identical and baked to perfection.

One thing I've learned is that there's convection and there's true convection. My oven does baking, convection baking and true convection baking. Baking is the ordinary way with a bottom heating element. Convection baking turns on a fan that circulates the hot air from the bottom heating element. True convection baking turns on a fan that has a heating element behind it, and it circulates heated air.

I'm still experimenting with rack positions, temps and time. Pizza has worked just fine on my baking stone, which was an area of concern for me.

Let us know how your new top works.

Hi Larry,
I probably won't get the cooktop until after the new year, and will have to have the gas plumbed from the garage to the kitchen. My oven is an electric oven with convection, and I would not want to go for gas in an oven. I am excited though about having a total of 57,500 btu's of cooking power on the cooktop. Pizza? Sooner or later I am going to make a pizza from scratch and cook it over a wood fire in my Kamado. Speaking of the Kamado, tomorrow I will do at least 6 baking potatoes and 8.5 pounds of boneless ribeye roast on the K. Mine is a #7 and on days like tomorrow I could use a #9. lots of days though I could get by with a #3. Merry Christmas to all of the forum members and lurkers.

May I just add, I've never understood the fruitcake hatred and jokes. If any of you have a fruitcake you want to get rid of, send them to me.

May I just add, I've never understood the fruitcake hatred and jokes. If any of you have a fruitcake you want to get rid of, send them to me.

I'm with you on this one, Leanne. I love a nutty, dense piece of fruitcake. Especially if it has been cured in brandy or bourbon for six months (or more). I'll split it with you.