Great Lakes Foodie » Baking http://www.greatlakesfoodie.com A Wisconsinite foodie sharing love of food... Sun, 01 Jan 2012 15:36:45 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Kitchen Window — Crostatas: They’re Easy As Pie : NPR http://www.greatlakesfoodie.com/2011/11/02/kitchen-window-%e2%80%94-crostatas-theyre-easy-as-pie-npr/ http://www.greatlakesfoodie.com/2011/11/02/kitchen-window-%e2%80%94-crostatas-theyre-easy-as-pie-npr/#comments Wed, 02 Nov 2011 11:01:27 +0000 Great Lakes Foodie http://www.greatlakesfoodie.com/?p=1318 Kitchen Window — Crostatas: They’re Easy As Pie : NPR.

I’ll be thinking of crostata all day at work.  Yum!

]]> Kitchen Window — Crostatas: They’re Easy As Pie : NPR.

I’ll be thinking of crostata all day at work.  Yum!

]]> http://www.greatlakesfoodie.com/2011/11/02/kitchen-window-%e2%80%94-crostatas-theyre-easy-as-pie-npr/feed/ 0 Quiet time before the Packers beat the Bears! http://www.greatlakesfoodie.com/2011/01/23/quiet-time-before-the-packers-beat-the-bears/ http://www.greatlakesfoodie.com/2011/01/23/quiet-time-before-the-packers-beat-the-bears/#comments Sun, 23 Jan 2011 13:19:05 +0000 Great Lakes Foodie http://www.greatlakesfoodie.com/?p=1160 Enjoying my quiet morning today with a cup of coffee and a few slices of apple oatmeal bread.  A few weeks ago, I decided to support the King Arthur Flour brand more by purchasing their “The Baking Sheet” newsletter archive.  It came on 2 CD’s and is a PDF version of every issue released

Continue reading Quiet time before the Packers beat the Bears!

]]> Enjoying my quiet morning today with a cup of coffee and a few slices of apple oatmeal bread.  A few weeks ago, I decided to support the King Arthur Flour brand more by purchasing their “The Baking Sheet” newsletter archive.  It came on 2 CD’s and is a PDF version of every issue released from 1990 through 2009.  I’ve started to go through the huge catalog, some 3,200+ pages, and earmarked breads I’d like to make.  This weekend, I tried their apple oatmeal bread recipe, from September 1991 written by Betsy Oppenneer.  Very easy to make and extremely delicious!  Don’t panic if the chopped apples and walnuts pierce through the gluten cloak every now and then.  The bread turned out wonderfully and little darkened bits of apple speckle the top of the loaf.  Yum!

Click here for the King Arthur Flour.com Apple Oatmeal Bread recipe

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]]> http://www.greatlakesfoodie.com/2011/01/23/quiet-time-before-the-packers-beat-the-bears/feed/ 1 Quick and Easy Lemon-Blueberry Scones http://www.greatlakesfoodie.com/2010/12/05/quick-and-easy-lemon-blueberry-scones/ http://www.greatlakesfoodie.com/2010/12/05/quick-and-easy-lemon-blueberry-scones/#comments Sun, 05 Dec 2010 22:31:52 +0000 Great Lakes Foodie http://www.greatlakesfoodie.com/?p=1107 Last week, I bought some frozen wild blueberries.  This morning, I was trying to come up with something nice to have for breakfast.  Dale was heading out of town on business in the afternoon, we had worked quite hard last week, and we hadn’t eaten too terribly.  So, I came up with the idea

Continue reading Quick and Easy Lemon-Blueberry Scones

]]> Last week, I bought some frozen wild blueberries.  This morning, I was trying to come up with something nice to have for breakfast.  Dale was heading out of town on business in the afternoon, we had worked quite hard last week, and we hadn’t eaten too terribly.  So, I came up with the idea of scones.  After a bit looking for recipes that didn’t include buttermilk or cream, I found one that I could modify for a bit.

Lemon-Blueberry Scones

1. Pre-heat oven to 375 degrees F.

2. Whisk together 2 cups of flour, 1 tablespoon of baking powder, and a half teaspoon of salt. Cut in three and a half tablespoons of well-chilled butter until mixture resembles a coarse crumb.

3. In a separate bowl, whisk together 1 egg, a half cup of skim milk, a quarter cup of sugar, an eighth teaspoon of lemon extract and a dash of cinnamon.

4. Stir a quarter cup of frozen blueberries gently into the flour mixture.

5. Combine the egg mixture and the flour mixture by folding gently with a rubber spatula.

6. When almost combined, move dough to a lightly floured surface.  Press together with your hands.  Be careful not to destroy the blueberries.  Some may break.  The dough should still be blond and not colored with blueberry.  Form into a round disk.  Cut into six wedges.

7. Place onto a cookie sheet lined with parchment paper.  Place in the oven and bake for 18-20 minutes, or until golden brown on the bottom.


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]]> http://www.greatlakesfoodie.com/2010/12/05/quick-and-easy-lemon-blueberry-scones/feed/ 0 As if there wasn’t enough turkey last week… http://www.greatlakesfoodie.com/2010/12/04/as-if-there-wasnt-enough-turkey-last-week/ http://www.greatlakesfoodie.com/2010/12/04/as-if-there-wasnt-enough-turkey-last-week/#comments Sat, 04 Dec 2010 22:10:46 +0000 Great Lakes Foodie http://www.greatlakesfoodie.com/?p=1103 Well, since I didn’t make a turkey for Thanksgiving but I had bought one at the store (with my Pick ‘n Save Turkey Perks reward no less!), I wanted to make the bird before I needed the space in the freezer for Christmas.  Four days ago, I embarked on a path to making the

Continue reading As if there wasn’t enough turkey last week…

]]> Well, since I didn’t make a turkey for Thanksgiving but I had bought one at the store (with my Pick ‘n Save Turkey Perks reward no less!), I wanted to make the bird before I needed the space in the freezer for Christmas.  Four days ago, I embarked on a path to making the bird today by putting it in the fridge to thaw.  No salmonella in this house!  It’s been in the oven for about two and a half hours now.  The smells in the house are wonderful.  To accompany the turkey, we’re having cranberry sauce, mashed potatoes, and dressing.  I’m whipping up a turkey gravy right now using the neck and other exciting parts of the turkey.  However, as Julia warned me, I will not be putting the liver inside the gravy…as it might cloud it!  Sadly, every gravy I’ve ever had at family dinners definitely was cloudy.  I’m not sure I’ll think it’s gravy.

To further my holiday spirits, I decided to plan my cookie baking season out today.  Most of my grocery purchases were related to baking.  I’m still on the hunt for crystallized ginger, orange marmalade, cardamom, hard fruit candies, and real vanilla extract.  (All things I buy at places other than my main grocery store!)  Can you guess what I’m baking?  I’ll give you a hint:  The ingredients listed aren’t all in one recipe!  Christmas Cookie List 2012 is soon to follow.

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]]> http://www.greatlakesfoodie.com/2010/12/04/as-if-there-wasnt-enough-turkey-last-week/feed/ 0 Signature Pretzel Bread « Two Bites in Suburbia http://www.greatlakesfoodie.com/2010/10/23/signature-pretzel-bread-%c2%ab-two-bites-in-suburbia/ http://www.greatlakesfoodie.com/2010/10/23/signature-pretzel-bread-%c2%ab-two-bites-in-suburbia/#comments Sat, 23 Oct 2010 22:12:24 +0000 Great Lakes Foodie http://www.greatlakesfoodie.com/?p=1078 Got up early this morning and decided to make some bread.  Since I had enough slicing bread, I looked around for another style of bread I ear-marked for making.  This pretzel bread recipe I located on a blog a while back was the choice.  And a great choice at that!  This soft, salty, buttery

Continue reading Signature Pretzel Bread « Two Bites in Suburbia

]]> Got up early this morning and decided to make some bread.  Since I had enough slicing bread, I looked around for another style of bread I ear-marked for making.  This pretzel bread recipe I located on a blog a while back was the choice.  And a great choice at that!  This soft, salty, buttery round loaf is perfect in every way.  Thank you Mike…whoever you are!


Signature Pretzel Bread « Two Bites in Suburbia.


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