Had pastry left from making a quiche, received beautiful blackberries and cherries in my groceries so all I needed was pastry cream! Had not made tiny tarts in many many years, well worth the effort.
Do I admit that I ate 4 !! Last night…?
15 Likes
Those tarts are swoon-worthy. Exemplary restraint on your part! At my house they would have all been gone.
1 Like
Totally behind on this thread. Posted earlier about yogurt projects in Instant Pot - total 100% success with swoon worthy final results after straining. Whey used in bread making; neither took pics of bread nor posted about it. Long story short needed to make a substitution to latest batch, and thought myself quite clever & adaptive by making homemade sweetened condensed milk. Recipe I used called for entire stick of butter, which puzzled me. Recipe had highest rating of all, but I confess to not reading reviews. Highly doubtful there would have been one anyway w/regards to yogurt process. The results were disastrous, with no possible saves. Also, the butter bubbled up
& out of the pot, along w/whey & created a big mess. All whey poured on acid & calcium loving plants. Here’s a picture of the abject failure. Had another big fail w/GF baking project same day. We did console ourselves w/wine and had a great time anyway. Oh about $7-8 worth of yogurt stuff. Oh well, s**t happens!!
GF pics of failed bread on GF Novice thread. Need to make pepper jelly today. Hope I don’t manage to screw that up too…
2 Likes
So disappointing when a recipe leads you astray, isn’t it? Blargh.
You did manage a save by giving the whey to your plants! I never would have thought to do that.
I’m confused - you were making yogurt? Or condensed milk? The result looks like paneer / ricotta, which is eminently saveable…
Only learned about it by researching ways to use leftover whey @tomatotomato. I’m having good luck with some of the bread making experiments, and it’s fun, as the whey is protein packed, with other nutrition, giving the bread a tangy, almost sourdough taste, and turbocharging the yeast.
1 Like
Both @Saregama! The recipe I’m using is from long ago, but it’s producing amazing results. I’ve been using canned, sweetened condensed milk in it for some sweetness, but was out; thus I attempted to make my own, which turned out in and of itself, but blew up the yogurt project. Was seriously thinking of an attempt to save, but the curds had a weird texture, like they’d been cooked or something. Was thinking of trying to use in a quick bread, but decided to cut my losses, and not waste more time or ingredients on it.
Blueberry muffins using fruit from our garden. Sadly, they didn’t rise as much as I thought they would and ended up being pretty small. I used a Maida Heatter recipe and tried very hard not to overmix the batter. Not sure what happened.
1 Like
First bread I learned/made with a friends grandmother circa 1967!
She used teacups and spoons for measuring. Still a great loaf that I often make.
13 Likes
That’s so pretty!
1 Like
It looks beautiful! Did you put a glaze on the top of it?
1 Like
That just might be a State Fair Prize Winner. Terrific.
3 Likes
Egg wash to glaze.
1 Like
Bread baking day.
First, GF loaf trying a new recipe (against the kids’ wishes, lol, but this is for the inevitable cheesetoast / grilled cheese that they’re always complaining the store-brought bread is too dense / thick for.
.
.
.
Nighttime bake of my first regular flour loaf in a loooooong time - no-knead, long fridge rise, slow second proof. Nice crust, good structure and crumb, bigger holes than other versions even at the end, chewy, good flavor. Critics will taste tomorrow 
.
.
.
6 Likes
What a gorgeous loaf! And what lovely provenance…
Would love the recipe if you don’t mind sharing.
Tyou for sharing the recipe. I’m game!
Use up the fruit day!
Rhubarb jam for topping homemade bread and likely stirred in Greek yogurt. Plus, blueberry snack cake; a one bowl easy fix.
10 Likes
Banana bread with chocolate chips.
