Baking is fun

12 Nov

So I decided to bake a whole bunch of things today. I needed to practice the dinner rolls for thanksgiving to see if I should make them from scratch or just get the ones from the frozen department of the store. I also put together a pecan pie, from scratch as well as cranberry scones! Everything came out awesome so far. I have to remember that when I put something on the bottom rack of the oven, it tends to burn the bottom of whatever it is I am baking. The recipe for the scones is up first since I have made it twice now. The first time I made it, I added fresh blueberries. The scones ended up deflating and spreading instead of puffing up like they were supposed to. This time, I used craisins and they ended up coming out PERFECT. I am VERY proud of these.

Recipe courtesy Alton Brown
Prep Time:
15 min
Cook Time:
15 min
1 dozen


* 2 cups flour
* 4 teaspoons baking powder
* 3/4 teaspoon salt
* 1/3 cup sugar
* 4 tablespoons butter
* 2 tablespoons shortening
* 3/4 cup cream
* 1 egg
* Handful dried currants or dried cranberries


Heat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.

For this one, I followed the recipe exactly as written. I try not to deviate from things that I have never made before.

I also made a pecan pie for the very first time. It looks amazing but I haven’t tasted it yet.

3 eggs
1 cup brown sugar
1 tablespoon all-purpose flour
1 cup corn syrup

2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups pecans
1 (9 inch) unbaked pie shell [I mixed up a batch of my Great Grandmother’s pie crust]

1. Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
2. In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.

I made some dinner rolls from The Bread Baker’s Apprentice book that Bean recommended to me but they have just gone into the oven. I am hoping that they will work for Monkey bread. My mother in law loves Monkey Bread. Not sweet, but savory. I made something up with frozen bread rolls last year and I wanted to see if making them from scratch will be worth it.

Here they are rising for the last time.

Finished baking:

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Posted by on November 12, 2009 in The Bakery!


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