Thank you!
I made our favorite pumpkin loaves subbing apple sauce for some of the oil and 1/3 whole wheat flour. All was well until I turned out the large loaf a little too early and it broke apart 
. The little ones are intact and intended for the teachers.
10 Likes
I think I found this recipe here and it is now my personal favorite cake ever. It is a bit of a pain in the neck, what with dicing the plums. I bought the cookbook it is from after making this, and I think it is approximately the same, though maybe with some small variations (orange zest being one that I remember). I baked it out of the book the year I bought the book, but I don’t remember it being any better than the version posted online.
I don’t use the fresh cardamon the recipe calls for, but dried. One year it was overpowering, either because the cardamon I bought was new and fresh, or because I was overly generous with my teaspoon. I am interested in trying it with fresh sometime, but the plums aren’t the easiest to get around here, so I’m always torn about experimenting.
5 Likes
Must try, thanks!
p.s. I think it’s freshly ground, not fresh cardamom, that the recipe calls for.
I think @pavlova makes this one, and says it’s one of her favorites, too. I must try it when my plum tree is doing its thing.
Yes that’s actually from my long defunct blog. Lee is right that I skip the orange zest, so nothing comes between me and the cardamom.
1 Like
My favourite too and a September tradition around here.
Question : can I keep a baking stone in the oven all the time or do I have to only have it in there for a specific bake ?
You can keep it in, and it might help even out the heat, depending on your oven.
1 Like
So just right on the oven floor right? That’s where I had the last one (which cracked )
I keep mine in the oven on the very bottom rack (between the two racks). I pull it up to the top rack before I start the preheat when I’m making pizza, and I take it out entirely when I’m baking and need both racks for baking sheets.
3 Likes
Tarte tatin. Recipe was in David Lebovitz’s newletter this week. It from a new cookbook by Jake Cohen, Dinner, Party, Animal. Interesting way of making the pastry dough. It has baking powder, butter is squished by hand and then it is layered 8 times. Suppose to be light and flakey. Will be served with french vanilla ice cream tonight. Im happy it flipped out all in one piece. I have an Emile Henry tarte tatin pan. Oh, I used honey crisp apples.
13 Likes
My first attempt at galatopita for a dinner with friends last night. Forgot to take a pic until after I cut it. The recipe I used called for raspberries; I used sour cherries and added some pistachio cream to the custard. Flavors were good but I didn’t love the texture of the custard-soaked phyllo. Probably not a repeat for me
I baked in a Springform Pan, which leaked like crazy (fortunately I had a baking sheet under it). Any recs for a no-leak brand? My pan is like 30 years old so probably time for an upgrade anyway!
6 Likes
Looks great; I use Granny Smith apples for mine. I have a pan like that, but have not used it yet; how many apples do you need for the pan?
1 Like
A staff member is leaving the team so we are having a farewell tea for her tomorrow. I went to a friend’s Rosh Hashanah last week where one of the desserts was the “more apples” cake, made without nuts. I had forgotten how good that recipe is, and when the staffer requested a pear cake for her leaving tea, I made the pear variation. I have found that the recipes from this cookbook always disappear quickly at work.. we will see if this one is the same!
6 Likes
6 big honey crisps. Honey crisps were on special and the recipe recommended them. They tasted like candy. Loved that the apples are prebaked in the oven for 20 minutes because I have gas and found pan has a hot spot so I only use it on medium low on stove top to make caramel sauce. Its okin the oven.
16 Likes
Saturday night I made the sourdough discard dinner rolls that someone here mentioned from Amy Bakes Bread. Delish! Last night I made sourdough discard chocolate chip loaf from the King Arthur web site. I didn’t try it. I brought it into work this morning and most of it was gone by the end of the day.
5 Likes
That was me. Arent they good. My DH requested more. They are delicious toasted with some jam. So nice and light, almost like milk bread. Glad you liked them.
1 Like
Very good! I had to stop myself after inhaling 2 warm ones from the oven. Yum!
1 Like
