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Katie is working again! Celebration dinner:

Double Applewood Bacon Wrapped Chateaubriand cut Tenderloin Steaks seared on the Grill and finished in the oven with Garlic Herb Butter.

Simply Delicious Potatoes (It's a Prior Lake thing) I learned it as Head Chef at a local diner years ago.  Ask if you want the recipe. 

Steamed Broccoli with butter.

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Matt L;

doesn't it figure? They have some good features like that, and the easy glide racks. American E-Lux cooking appliances are by Frigidaire. I wonder if Kelly Rippa still thinks hers are "Amazing"? Still think she has them?
 
@agiflow

Thank you I managed to freeze one and there is half of the other one and half of the Ginger loaf.... We like cake !

I will find the recipe for the Ginger loaf the frosting was from Aldi in a gift set I bought hubs for Christmas :)

225g self-raising flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground mixed spice
115g butter
, cut into cubes, plus extra for greasing
115g dark muscovado sugar
115g black treacle
115g golden syrup
250ml whole milk
85g drained stem ginger
, finely grated
1 egg
For the icing
50g icing sugar, sifted
1 tsp finely grated lemon zest
1 tbsp lemon juice
Method

Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.
 
I used to have soup crocks but my other half thought I never used them , so he threw them out. I went on a hunt in the house for them only to have him tell me after 2 hours of searching what he did. He is one of those people that if it’s not being used , out it goes. Let’s just say he asks now...lol. But that said it turned out that these Corning Ware pots work very well for this....
 
Yesterday was the best batch of bagels yet thanks to tips from both recipes posted in this thread and a little zhuzh extra! I kneaded by hand but the dough wasn't getting smooth and elastic. Remembering something I had done in a previous batch, I let the dough rest for a few minutes while I washed out the mixing bowl and got it ready for the dough to sit in to double. Then I kneaded for a few more minutes and what a difference! I did this again (4-5 minute rest then 3 min knead) then let the dough double and proceeded with the recipe. These came out with a nice crust and a really good chew! In the next batch I'll try boiling 4 in plain water then add the brown sugar before boiling the other half, just to see the difference.

We had to stop at the store for a couple of things Sunday on the way back from Lowes, and there was a tray of going-bad bananas marked down so we grabbed them. I let them get a bit more mushy and made banana-walnut bread (one in the freezer now). When the urge hits, I'm glad some markets have the markdown section for produce. I'd have had to wait at least a week for bananas to get to the point these were! Sure I can cheat and make them mushy by freezing them, but then they don't develop the sweetness!

Chuck

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I Made Oatmeal Cookies Yesterday Afternoon

using the recipe on the back of the Market Pantry Quick Oatmeal box.  But instead of using the chocolate chips the recipe called for I tried an “experimentation” and used 1 cup White Chocolate Chips, 1 cup shredded coconut and 1 cup diced dried apricots.  They are really delicious if I do say so myself and my husband David thought so too.  

 

I used a med size Oxo cookie scoop, baked them for the max 18 mins, rotating the cookie sheets half way through the baking time and the yield was 4 doz.  

 

The Currier and Ives tin is from Sprouse Ritz dime store circa 1981, and keeps cookies nice and fresh for up to 2 weeks, if they last that long.

 

Eddie

[this post was last edited: 5/14/2020-12:59]

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Chuck, those bagels look fantastic, did you get the texture you were after?

 

Sam, I have one of those square pans too, really like it, but I only make chiffon cakes, very rarely angel food.  I appropriate my pan from a relative who would never use it.  I think it's from Sears way back when.
 
Angel food...

I remember my grandmother used to make angel food cake quite often- always a peanut butter frosting. Yum! Rich doesn't really care for it so I've never made it. The store bought ones... extremely pale in comparison! I remember sometimes she'd cut that "top" crust off so it would sit prettier on a plate when flipped- that was reserved for you-know-who- my fave part!

Matt- I think so! The crust is a 9 and the chew maybe a solid 7. I'll experiment with the brown sugar in the boil to see if I can lighten the crust a tad as the next day it almost started to shatter when I cut into one (did not bag them).

Chuck
 
I've not seen a square Angel Food cake since my dad's cousin Mary passed away in 2001. She had one of those pans, in addition to several round. She was a fantastic cook, and always had something delicious that was baked in her 1964 GE 40" range.
 

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