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Your Daily Sweets: What Are You Making and Baking? (2017 – )

pjm333

By pjm333
in Pastry & Baking

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Pete Fred

Pete Fred

Posted
Posted (edited)

Caraway biscuits...

 

Caraway.thumb.png.134f2133af6e90f1d4c0fb85ea6848a4.png

 

I didn't much care for the texture of these. I only mention them because they were lemon and caraway flavoured. Not a combination I can recall having before, but it worked well. I think I'll try it with the almond cookies mentioned a little further up this page... errr, the previous page, it would seem. 🙄

 

Edited by Pete Fred (log)
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Pete Fred

Pete Fred

Posted
Posted

"We wish you a Merry Christmas and a Happy New Year. Now bring us some figgy pudding, and bring it out here!"...

 

Figgy1.thumb.png.d4abfd71d353b34c073960aa1f84b670.png

 

Figgy2.thumb.png.5192e5f86e19c5f24ed1946870ee37a4.png

 

Rather than a Christmas (or plum) pudding, this was an actual fig pudding. I've always thought of them as distinct, but it seems the internet now conflates the two (like in this article, but note the dissent from the Tudor historian.)

 

I liked the presentation. This was old-fashioned, winter stodge at its finest, so custard was obligatory...

 

Figgy3.thumb.png.94a8c902840a7e371d148d994e5cf0f6.png

 

The recipe is by Regula Ysewijn. I clicked through to her copper pudding basin. Two-hundred bucks! Dear Santa...

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Steve Irby

Steve Irby

Posted
Posted

Did a little baking this morning and it sure has the house smelling good.  Started out with two loaves of bread and finished with a pear crostata.   The crostata recipe is from Jamie Oliver with a substitution of pears for figs.   My wife's 95 year old friend made us a pecan and cranberry tart to add to the mix.

IMG_20231224_100424554.thumb.jpg.57827a38d09db418df5c4e7045bd253d.jpg

 

IMG_20231224_113525567_HDR.thumb.jpg.5e3747997b256d91fddac49ce29808f5.jpg

 

IMG_20231224_113546859_PORTRAIT.thumb.jpg.60da15853125243caa14303e30379686.jpg

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Pete Fred

Pete Fred

Posted
Posted

I don't bother much with Christmas, so I'm not sure why for the last three Christmas Days I've made a steamed Brigade Pudding...

 

Brigade1.thumb.png.e8c8aa8b278aaf8cb066421f6ee7d959.png

 

As far as I know it has no association with Christmas. But it does have a vaguely mince pie-type filling, so I think that's why it's seemingly become a tradition for me. This year I replaced half the apple chunks with grated quince from one of my trees...

 

Brigade2.thumb.png.666a5c266313cac02a592aed20a61bee.png

 

Accompanied by lashings of custard, as usual...

 

Brigade3.thumb.png.1a08c496504a497048d3f6501eab22a7.png

 

Joyeux Noël à tous.

 

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Pete Fred

Pete Fred

Posted
Posted

This is Tikvenik, a Bulgarian strudel/pie popular at Christmas...

 

Tikvenik1.thumb.png.c93289d0c5feff129167125f9729522a.png

 

The filling is pumpkin, cinnamon and walnuts...

 

Tikvenik2.thumb.png.a750890e655ed4664611c2a8655c12e5.png

 

I could have left it in the oven a little longer for better colour, but it had been in a fair while and I was worried the filling was drying out.

 

It was OK but I can't see myself making another.

 

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MaryIsobel

MaryIsobel

Posted
Posted
2 hours ago, weinoo said:

image.thumb.jpeg.1f1ecedf97a30875128d40c0d7fec1b5.jpeg

 

Batch of big, crispy oatmeal cookies.  And since the oven got fired up, a loaf of banana/walnut/raisin bread as well.

I would kill for one of those cookies with a cold glass of milk at the moment. They seem the perfect antidote to all the overly sweet, overly rich abundance of food that we have consumed in the last several days!

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weinoo

weinoo

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Posted
26 minutes ago, ElsieD said:

Cookies look really good.

 

Thanks.

 

3 minutes ago, MaryIsobel said:

I would kill for one of those cookies with a cold glass of milk at the moment. They seem the perfect antidote to all the overly sweet, overly rich abundance of food that we have consumed in the last several days!

 

These are the oatmeal cookies I've been making ever since I cut the page out of the Jan/Feb 2008 issue of Cook's Illustrated..Thin and Crispy Oatmeal Cookies. They are, as you say, not too sweet.

 

I sprinkle a little fleur de sel on top of each cookie before baking, just to set them off a bit.

 

Oat1_20231229_0002.thumb.png.93f979128ca5784c417278370e50df7e.png

 

 

Oat2_20231229_0002.thumb.png.47af0359f4927bd976ec96e860abe2f1.png

 

 

 

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Mitch Weinstein aka "weinoo"

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ElsieD

ElsieD

Posted
Posted

I just read the article and printed the recipe.  Years ago, it was my job to bake cookies on Saturday mornings.  Invariably I made oatmeal coconut  cookies that were thin and crispy.  Once I left home, the recipe was lost to me and I have never been able to duplicate them.  This recipe looks like it might do the trick.  Thank you for posting this.

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Kerry Beal

Kerry Beal

Posted
Posted
On 12/29/2023 at 8:37 PM, ElsieD said:

I just read the article and printed the recipe.  Years ago, it was my job to bake cookies on Saturday mornings.  Invariably I made oatmeal coconut  cookies that were thin and crispy.  Once I left home, the recipe was lost to me and I have never been able to duplicate them.  This recipe looks like it might do the trick.  Thank you for posting this.

Do you remember if it used shortening vs butter? My mom's crispy oatmeal cookie recipe uses shortening. 

the Chocolate Doctor
www.thechocolatedoctor.ca

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Confectionary Course • Confectionary Course Q&A
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ElsieD

ElsieD

Posted
Posted
11 minutes ago, Kerry Beal said:

Do you remember if it used shortening vs butter? My mom's crispy oatmeal cookie recipe uses shortening. 

One thing for sure is that if it called for butter, we didn't use it.  I'm pretty sure we would have used margarine, the kind with the yellow dye blob cut out.  (Blue Bonnet?)

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Kerry Beal

Kerry Beal

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27 minutes ago, ElsieD said:

One thing for sure is that if it called for butter, we didn't use it.  I'm pretty sure we would have used margarine, the kind with the yellow dye blob cut out.  (Blue Bonnet?)

I loved being the one to squish on the yellow dye blob

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Pete Fred

Pete Fred

Posted
Posted

Stella Parks has a recipe for pastry cream (or pudding) that uses just egg whites. Having only ever made it with yolks, I was curious and whipped up a batch...

 

Pudding.GIF.95279c79c2119c3172d2b4c5a4ade629.GIF

 

The mouthfeel was lighter and less fatty than regular pastry cream, and it tasted a little more eggy. It was nice, but I'm not sure what the point of it is. Maybe she explains more in her book.

 

Anyway, needing to do something with it, I made some eclairs...

 

Eclair.thumb.png.ddd3bc7e5056ce740b8a7ae808d5ff2d.png

 

(By the way, the cream is pale yellow because I used custard powder instead of cornstarch. Otherwise it would've been white.)

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ElsieD

ElsieD

Posted
Posted

@Pete Fred I was curious about the pastry cream using egg whites so i looked it up in her Bravetart book.  She says "it owes its unusual silkiness to egg whites, for a creamy pudding that's not too thick - like the softly set vanilla Jell-O my grandmother used to make".

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Pete Fred

Pete Fred

Posted
Posted

Another steamed figgy pudding...

 

FiggyPudding.thumb.png.d7d2fcac28bee5e3a69462515bbc88ec.png

 

I had some fig jam that a friend made last year, so that turned into a nice sticky topping. Overall, I preferred this to the last one; less fuss but equally tasty.

 

FiggyCustard.thumb.png.eead50e919b98a2e07a91d521a93e9f2.png

 

For anyone with an account at the Internet Archive, the recipe is in English Puddings: Sweet and Savoury by Mary Norwak.

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oli

oli

Posted
Posted
6 minutes ago, Pete Fred said:

Another steamed figgy pudding...

 

FiggyPudding.thumb.png.d7d2fcac28bee5e3a69462515bbc88ec.png

 

I had some fig jam that a friend made last year, so that turned into a nice sticky topping. Overall, I preferred this to the last one; less fuss but equally tasty.

 

FiggyCustard.thumb.png.eead50e919b98a2e07a91d521a93e9f2.png

 

For anyone with an account at the Internet Archive, the recipe is in English Puddings: Sweet and Savoury by Mary Norwak.

Boy, that looks great would like to make it but no access.

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Pete Fred

Pete Fred

Posted
Posted

Yet another custard tart (sorry)...

 

CustardTart1.thumb.png.a1bcbd1b52c2c31557040278c0a30fa3.png

 

CustardTart2.thumb.png.b8386cc1fcbc78b5c42d35f6e9238285.png

 

I changed up the pastry for something a little shorter, more of a sablée dough; and the custard was essentially a crème brûlée mix. French cream is lighter than what I would ordinarily use, so I really should've thrown in an extra yolk or two for a richer mouthfeel.

 

For those who appreciate a nice wobble...

 

CustardTartWobble.gif.9a43fd2d63e754b7b0b9d62f30760f08.gif

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