Loose, what's in the oven?

Floyd Robertson wrote:

Other Teams Pursuing That wrote:

You don't have free time WBH.

He could if he hired an au pair. Here's a nice one from Latvia.

Natalia

Holy shmokes.

Turtleneck wrote:I do not have anybody to eat my productions unless I bring them to work (WBH might be on to something about living too far away). If I showed up to work with baked goods, I think people would be weirded out. Plus a couple people have a monopoly on the baked goods thing and they might think I am trying to muscle in on their territory. I would hate to get stabbed over cookies.

I also don't have any old recipes. So, I am pretty much left looking at your pics. It's for the better. I am not supposed to be eating that kind of stuff anyway. But I still do from time-to-time.

lol, if you ever get the urge let me know and I'll post a recipe for what you're thinking of eating. It's really pretty easy to make a lot of stuff, especially cookies.

CORNER BLITZ wrote:

LooseGoose wrote:If I were 20 years younger I'd be working on a way to make a living from this, but those days are behind me.

Colonel Sanders started KFC in his mid 60s

True enough but I don't have the fire anymore, who knows maybe someday I will again.

WhiteBoyHatcher wrote:Loose if you live forever maybe when I retire I can move up yonder and we can combo. I will cook the dead flesh over seasoned wood, and you serve up the desserts. We can call it Goose Loonies assuming that name hasn't been taken.

lol, wasn't that the Probie/Red Wings joint from the playoffs in the mid 80s? In Edmonton?

LooseGoose wrote:

WhiteBoyHatcher wrote:Loose if you live forever maybe when I retire I can move up yonder and we can combo. I will cook the dead flesh over seasoned wood, and you serve up the desserts. We can call it Goose Loonies assuming that name hasn't been taken.

lol, wasn't that the Probie/Red Wings joint from the playoffs in the mid 80s? In Edmonton?

Yep, 87 or 88. Petr Klima, too.

WhiteBoyHatcher wrote:Yum. I would like to take up baking like you do. With all of my free time I suppose.

Been thinking about this post. When my grandkids are here we usually cook something, whether it's cookies for snacks or pancakes for breakfast. It's a fun way to spend time with them and they love eating something they've had a hand in making. I know it may sound silly or self serving but I like to think they're learning as the measure, mix and create. And I guess even if they aren't......pffft....it's still fun.

LooseGoose wrote:

WhiteBoyHatcher wrote:Yum. I would like to take up baking like you do. With all of my free time I suppose.

Been thinking about this post. When my grandkids are here we usually cook something, whether it's cookies for snacks or pancakes for breakfast. It's a fun way to spend time with them and they love eating something they've had a hand in making. I know it may sound silly or self serving but I like to think they're learning as the measure, mix and create. And I guess even if they aren't......pffft....it's still fun.

We do this. Don't get me wrong. Cookies and pancakes and waffles and french toast and sometimes the odd cake or two. Agree, it's good fun and they eat that stuff.

I'm a big time fruit pie guy, though. I LOVE me some blueberry/cherry pie. Key lime. Lemon meringue. Cobbler. Yum. fucking yum. The fruits of your labor are way along the lines of my dessert sweet tooth. Would love to learn how to make that stuff. My kids, and wife even, have the chocolate/ice cream/donut sweet tooth which I could take or leave.

For Turtleneck.....these are my old "go to" cookies especially if you have someone that likes chocolate.   My daughter is my chief taster/critic and I'm pretty sure these would rank 2nd or 3rd on her list.  

One tip that I'd tell anyone and I learned the hard way - buy and use parchment paper on your cookie sheets, the difference is amazing NOTHING EVER sticks.

==============
Chocolate Chocolate Chip Cookies

1 C butter softened
1-1½ C Sugar
3 Eggs
2 Tbsp Vanilla
4 C Flour
1 C Cocoa
1½ Tsp Baking Soda
2 C chips

Cream Butter, Sugar, Eggs, Vanilla
Mix flour, cocoa, soda
Combine & mix well
Blend in chips.

Roll into chestnut size balls for crisper cookies or ping pong ball size for cakier cookies.

Bake 10 minutes at 350.  Leave on pan for 3-4 minutes after removing from oven.
===========

No matter what I said up there these cookies tend to be a little "cakey" they won't be the flat chocolate chip cookies you get in a store.

This is an old picture I dug up - I know it's old because no parchment paper.

WhiteBoyHatcher wrote:

LooseGoose wrote:

Been thinking about this post. When my grandkids are here we usually cook something, whether it's cookies for snacks or pancakes for breakfast. It's a fun way to spend time with them and they love eating something they've had a hand in making. I know it may sound silly or self serving but I like to think they're learning as the measure, mix and create. And I guess even if they aren't......pffft....it's still fun.

We do this. Don't get me wrong. Cookies and pancakes and waffles and french toast and sometimes the odd cake or two. Agree, it's good fun and they eat that stuff.

I'm a big time fruit pie guy, though. I LOVE me some blueberry/cherry pie. Key lime. Lemon meringue. Cobbler. Yum. fucking yum. The fruits of your labor are way along the lines of my dessert sweet tooth. Would love to learn how to make that stuff. My kids, and wife even, have the chocolate/ice cream/donut sweet tooth which I could take or leave.

Ah....I missed that part. The key part on the fruit pies is the crust followed by balancing the thickness and sweetness of the filling. I hate runny pies, I want to be able to cut a slice and not have the adjoining filling drain into the void. Also hate anything that's too sweet, I find most recipes I have to cut the sugar by 30-40%.

I've been doing the std fruit pies for a couple years now, just started branching into the "cream" pies in the last 6 months or so. In the summer I've put an ad on Craig's looking for whatever people have to sell - fruits, berries, rhubarb, etc. It's fun to meet the people and sometimes I end up trading pies for ingredients.

I keep threatening to do a key lime but never have. I continue to be amazed at what people pay for pies. GT Pies are $25-40, Achatz and others are $17 and up. Yeah they definitely look fancier than mine but I'll fight'em on flavor. I think you're right though that a joint with great BBQ, fruity desserts and some ice cream would make bank.

Might have to do this pasty thing on my own since everyone South of up North keeps fucking it up...

LooseGoose wrote:For Turtleneck.....these are my old "go to" cookies especially if you have someone that likes chocolate.   My daughter is my chief taster/critic and I'm pretty sure these would rank 2nd or 3rd on her list.  

One tip that I'd tell anyone and I learned the hard way - buy and use parchment paper on your cookie sheets, the difference is amazing NOTHING EVER sticks.

==============
Chocolate Chocolate Chip Cookies

1 C butter softened
1-1½ C Sugar
3 Eggs
2 Tbsp Vanilla
4 C Flour
1 C Cocoa
1½ Tsp Baking Soda
2 C chips

Cream Butter, Sugar, Eggs, Vanilla
Mix flour, cocoa, soda
Combine & mix well
Blend in chips.

Roll into chestnut size balls for crisper cookies or ping pong ball size for cakier cookies.

Bake 10 minutes at 350.  Leave on pan for 3-4 minutes after removing from oven.
===========

No matter what I said up there these cookies tend to be a little "cakey" they won't be the flat chocolate chip cookies you get in a store.

This is an old picture I dug up - I know it's old because no parchment paper.

Thanks! I am going to give this a try this weekend. Those look delicious.

Cobbler Update - Honestly on Sunday night I was a bit disappointed in the cobbler. Looked good but the flavor wasn't quite what I wanted. No surprise because cobblers are one thing I've never gotten quite where I wanted them. Last night we had some more of it and oh my had things changed. Turns out this cobbler is one of those foods that needs time for the flavors to all come out. Anyway it was REALLY good last night, so before the last piece bit the dust tonight I took a picture. You can see the blueberries and their juice have soaked into the breading, the texture is almost jelly like. Now it's a thumb's up.

Turtleneck wrote:

LooseGoose wrote:For Turtleneck.....these are my old "go to" cookies especially if you have someone that likes chocolate.   My daughter is my chief taster/critic and I'm pretty sure these would rank 2nd or 3rd on her list.  

Thanks! I am going to give this a try this weekend. Those look delicious.

Waited all day for pictures.

Haha. It didn't happen. I may or may not have went to the store without my phone and tried to buy stuff from memory. It didn't go well.

Turtleneck wrote:Haha. It didn't happen. I may or may not have went to the store without my phone and tried to buy stuff from memory. It didn't go well.

lol. This week is going to be Strawberry extravaganza. Meijer must be getting the Florida berries in, (4) # containers for $5. Helluva a good deal. My daughter is going to be in Saginaw Tuesday so starting Weds I'll be having some fun.

Finally got time today to mess with the Strawberries - 1st up was my attempt to replicate the Elias Brothers Strawberry pie. Raw cut Strawberries surrounded by a filling of mashed strawberries. It's in the fridge now, I may get another shot of it once it comes out later tonight.

2nd and 3rd pies were a filling of strawberries, rhubarb & blueberries.   I've never tried that combination before but was told it was good.   We'll see tomorrow when they've cooled and we cut into them.

A picture of the filling as I was preparing it:

On Saturday 1 sister came to visit so I made her one of the above strawberry pies since she'd mentioned wanting to try it.   Along with that made a custard and a coconut custard for my mom and other sister.  So pretty bland stuff.   But Meijer had strawberries on sale again so I had them bring me 6-8 quarts of extras, today I made a couple things and froze the extra berries.

1st up was a recipe I'd never tried.   A Strawberry Cream Cheese cobbler.  1st picture is prior to cooking, 2nd picture is cooked.   And I'm about 10 minutes from pulling a 2nd new recipe from the over - strawberry bread.  Sounds much like zucchini bread only with strawberries.  We'll see how it tastes later tonight, got my kids coming over.

Loose, you ever buy pies from the Mennonites over in Mio?

Triple Sparty wrote:Loose, you ever buy pies from the Mennonites over in Mio?

Hi,
Not for 10-15 years. I always felt like they chintzed on the fillings. They were runny and I didn't like them much.

Just took the strawberry bread out of the oven.

Your post about custard pie reminded me that is only time I've tried custard pie. Not a fan. Fruit pies look good. Easter is cake and chocolate season, though.

Triple Sparty wrote:Your post about custard pie reminded me that is only time I've tried custard pie. Not a fan. Fruit pies look good. Easter is cake and chocolate season, though.

Custard is one of my favorites, a viewed not shared by many including most of my family. I've got a standing request from one of my daughters in law for a chocolate cake I made a couple times a few years ago involving black coffee. It was pretty good, so you're saying this weekend might be the time for that?

LooseGoose wrote:

Triple Sparty wrote:Your post about custard pie reminded me that is only time I've tried custard pie.  Not a fan. Fruit pies look good. Easter is cake and chocolate season, though.

Custard is one of my favorites, a viewed not shared by many including most of my family.  I've got a standing request from one of my daughters in law for a chocolate cake I made a couple times a few years ago involving black coffee.   It was pretty good, so you're saying this weekend might be the time for that?

Ever make a butterscotch pie?

I.B. Fine wrote:

LooseGoose wrote:

Custard is one of my favorites, a viewed not shared by many including most of my family.  I've got a standing request from one of my daughters in law for a chocolate cake I made a couple times a few years ago involving black coffee.   It was pretty good, so you're saying this weekend might be the time for that?

Ever make a butterscotch pie?

Nope.....I like butterscotch chip cookies though so I'd probably like it.

LooseGoose wrote:

I.B. Fine wrote:
Ever make a butterscotch pie?

Nope.....I like butterscotch chip cookies though so I'd probably like it.

I think we have my mother's recipe laying around her someplace, if I find it, I'll send it to you, just so I get a sample.

I.B. Fine wrote:

LooseGoose wrote:

Nope.....I like butterscotch chip cookies though so I'd probably like it.

I think we have my mother's recipe laying around her someplace, if I find it, I'll send it to you, just so I get a sample.

Send it over and I'll send you pie #2, gotta use #1 to make sure I got it right.

Today was refrigerator day, pictures later - made a new one "peanut butter pie", it sounds good at least. And I think I finally got the texture/flavor of rice pudding right.

Not much of a sweets guy. Have you ever made a pasty pie?

The Pantry wrote:Not much of a sweets guy. Have you ever made a pasty pie?

lol, nah. I've thought about it more than once, just never have done it. We're doing a little get together tonight for my Son in Law's birthday on Tuesday so the peanut butter thing is for him. He loves my peanut butter concoctions (fudge and bars) so I thought I'd try a new one for him. The rice pudding is for Easter tomorrow, though my daughter will probably raid it tonight.

Someday I'll have to make a bunch of crust so I can try freezing pasties. Have you ever done that? If so, one question - should they be cooked then frozen or frozen raw to be cooked when they come out of the freezer?

LooseGoose wrote:

The Pantry wrote:Not much of a sweets guy. Have you ever made a pasty pie?

lol, nah. I've thought about it more than once, just never have done it. We're doing a little get together tonight for my Son in Law's birthday on Tuesday so the peanut butter thing is for him. He loves my peanut butter concoctions (fudge and bars) so I thought I'd try a new one for him. The rice pudding is for Easter tomorrow, though my daughter will probably raid it tonight.

Someday I'll have to make a bunch of crust so I can try freezing pasties. Have you ever done that? If so, one question - should they be cooked then frozen or frozen raw to be cooked when they come out of the freezer?

Probably better to bake them first. Think the moisture from the mixture when freezing and then thawing would screw up the dough.

Pasty shops around here sell them frozen and they are always baked first.

Use cold lard when making dough for pasties. Say "no" to Crisco

LooseGoose wrote:Today was refrigerator day, pictures later - made a new one "peanut butter pie", it sounds good at least. And I think I finally got the texture/flavor of rice pudding right.

Peanut butter pie is very southern. Holy fucking hell is it delicious. Warning, cut small slices, it is very rich.

SeeRockCity wrote:

LooseGoose wrote:Today was refrigerator day, pictures later - made a new one "peanut butter pie", it sounds good at least. And I think I finally got the texture/flavor of rice pudding right.

Peanut butter pie is very southern. Holy fucking hell is it delicious. Warning, cut small slices, it is very rich.

SeeRock nailed this one, very rich but good. SiL and Daughter loved it.

The rice pudding - this one I still need to work on a bit. Thought it wasn't thickening up quite enough so cooked it for 5 minutes longer - ended up tasting ok but really kinda too thick.






Next up, on whatever day I get motivated to make crusts are my 1st crack at key lime pie and IBFine's Mom's Butterscotch pie.

I hate you Loose.

Turtleneck wrote:I hate you Loose.

But I love you because you're not a power mad Mod like Travis. All you need to do for one of these is let me know when you're passing through Grayling - I'll leave it at my son's work for you.

SeeRockCity wrote:

LooseGoose wrote:Today was refrigerator day, pictures later - made a new one "peanut butter pie", it sounds good at least.   And I think I finally got the texture/flavor of rice pudding right.  

Peanut butter pie is very southern.  Holy fucking hell is it delicious.  Warning, cut small slices, it is very rich.

I have a long story about peanut butter pie from 1983, maybe I'll share it tomorrow.

Since Floyd has decided to hold out on his peanut butter pie story I thought I'd share today's efforts. I needed a couple of pies to give to the neighbors so made a couple of nice easy Apple pies. Followed those with one I've been threatening for months but hadn't done, Lemon meringue. They look ok but I won't have flavor reports for a few hours yet.








PS IB - Still have the butterscotch spooled up for somewhere down the line.

I loose travis

Looks good Goose.

I made some salsa yesterday. Good stuff.