Lack of oven can’t prevent me from making pizza so long as the broiler still works and I bring out the cast iron.
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I forgot to mention … like some reviewers, I felt I needed to add some cold water to the dough after adding the sour cream, about 3 Tablespoons.
I made the Chocolate Chestnut Torte from “Cocolat”, increasing the ingredients by 50% as I was using a larger cake pan, which I’ve done many times before. Baking for the usual size was 40-45 minutes. After 45 minutes the tester was still a bit gooey, so I thought I’d try 10 minutes more. About 40 minutes later I realized that I had forgotten about the cake. I took it out of the oven and let it cool.
It rises like a soufflé and falls. I sliced off the top to level it, intending to glaze it, and tasted the trimmings; they tasted good, without any drying out. I didn’t glaze it after all, and just served it with whipped cream. There was no difference from the many times before I made it. Surprising!
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A 7" peach pie. Hot out of the oven, and still bubbling. I used KAF’s Pie Enhancer as the thickener here. I like this product for super juicy peach pies.
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Oh its beautiful
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That is legendary
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Gorgeous! I love a good peach pie, particularly with lime zest in the filling.
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Lime, or ginger.
I didn’t do either, and now I’m wondering why. 
I did remember the brandy, however, with lemon and a grating of nutmeg
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Did a milk bar birthday cake for my neighbor’s 40th birthday. It is in the freezer overnight and will be delivered tomorrow. Also made Bravetart’s Angel Food Cake to make a trifle but my attempt at her vanilla pudding turned into sludge. I’ll just do the cake with fresh strawberries and whipped cream.
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Is it frosted? You freeze already frosted?
Yes. You assemble and frost it and then freeze it in the cake mold and acetate rings. You defrost it before serving but it needs the time in the freezer for all 3 layers to stick together.
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Now THAT’S a great recipe. Still tasty no matter how you’ve modified it. 
If you want to try pudding again - this Microwave version is quick
Homemade Vanilla Pudding
Cook Time: approx. 10 Minutes. Ready in: approx. 1 Hour . Makes 5 servings.
2 cups milk
1/2 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter (no substitutions)
In a 4 cup glass measuring cup, microwave milk 3 minutes on high. Stir in sugar, cornstarch and salt. Microwave 3 – 4 minutes, stirring every minute (30 seconds that last minute…) until mixture coats the back of a metal spoon. Stir in vanilla and butter. Chill.
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A bacon,beer & mushroom Quiche. A mirepox of onion, grated carrot and mushrooms are sauted and the simmered in beer. This is spread on partially baked crust. Bacon and gruyere cheese
is sprinkled on top and then a mixture of egg and cream poured on. This is a great tasting quiche. Recipe is from Baking Wisdom by Anna Olson,
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Inspired by your torte pictures (!!!) and subliminal guilt c/o the NYT “Recipes of Record” book hanging out on the bookcase, 
, I am attempting one now. It’s in the oven baking.
Modifications from original plum torte recipe: used a split of whole wheat flour and buckwheat flour; reduced sugar by half; used blueberries as the fruit; added random amount of cinnamon; and doubled the recipe for a rectangular glass pan (forget size…).
I didn’t know how many blueberries 
to add so I just made a thick layer on top, remainder berries for granola breakfast tomorrow.
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Thanks for sharing that. I will definitely try it!
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I was talking to my mother the other day and she mentioned making some whole wheat bread. I couldn’t stop thinking about it, so I had to make a couple of loaves.
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Just so as not to waste overripe bananas, I decided to make Banana Bread, takes 7 bananas, freshly grated ginger, ground ginger. It’s a compilation recipe I made up years ago, never fails. Even though all whole wheat flour, it’s very light.
I spray the pans with Baker’s Joy, after baking remain in pan 10 minutes then all slide out easily to finish cooling on wire rack.
If you don’t have these little loaf pans, you use 2 bread pans. I always add the optional toasted pecan pieces.
It was hot in SF, I had to open windows … 74°
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I baked another loaf of mostly whole wheat bread a couple of nights ago using chapati atta.
Messed up my timing a bit given that I had planned to use it for dinner, so had to cut into the loaf while it was still hot. Still, taste and texture were good. Just a few slices left.
I think I prefer the flavor when it’s 1/2 to 3/4 AP with the remainder whole wheat, so I’m going to dial back on the ww next round.
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A couple of nights ago, Medrich’s cocoa brownies (well, my adaptation thereof) to gift to my cousin. Quite pleased with how they turned out, especially because I put them together in the middle of an almost- disastrous episode of making ice cream — also for him.
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