ITJB
ITJB FR Week 12 Yeast Raised Donuts pps. 168-170
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We 3 sisters fried donuts today! Wow, this is the best donut recipe ever! Really got good rise, easy to fry and glaze or sugar as we all did a variety... Barbra and Helen have been regular baking whirling dervishes... busy, busy with the Holiday things... me, lazy... and just doing the weekly bake, but that is okay... I like having my time to read about what everyone on this website is doing!
Here is how the donuts when down... by the way... these were way to good to keep around, and fresh and hot is how the kids, grands, and neighbors liked them.
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ITJB FR Week 11 - Bowties pg. 237
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We 3 sisters baked Bowties this morning... what a fast and delicious dough this is... takes a group of eggs, so if you are needing to use some up this is your bake. These cookies are light and tasty and amazingly addictive. I can guarantee you that we are going to make these again, and again.
This is what the first stage of resting looks like. The dough was surprizingly "not sticky", had a good soft, kind of stretchy feel to it.
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ITJB FR Week 9 - Danish Coffee Ring pg. 135
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We 3 sisters baked the Danish Coffee Ring this week - what fun that laminated dough turned out to be... a challenge with a tasty reward.
Helen made hers with Almond filling and made a beautiful braid, garnished with cherries and slivered almonds.
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ITJB FR Week 8 Rugelach pps. 216-17
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We 3 sisters baked a variety of Rugelach today. This recipe requires the dough to be made the day before the bake, so it really shortens the amount of time it takes to get to bite down on baking day! We are starting off with Barb's pictures.
These look tremendously good. Helen said that she thinks these cookies bring together the flavors of pie crust, churros, and sugar cookies... Barb and I both agree...
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ITJB FR Week 7 Montreal Bagels, pps 100-101
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We 3 sisters can critique this week's bake with one word! Wow! That one word really describes the dough and the process for making this QUICK bagel, no overnight in the refrigerator, no long, long, rises... from the beginning of the recipe to bite down is less than 3 hours! Great dough, great taste. As per our usual we went different directions on this bake, all converging on a great reward... Yummy Bagels. Fluffy, soft crust, yet chewy... I know, hard to image chewy and fluffy, but this dough does it.
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ITJB FR Week 6 Onion Kichel pg. 238
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We 3 sisters, baked Onion Kichel today... crackers! This was a fun bake and Helen and I stayed with the recipe in the book totally. Our creative oldest sister Barb, put Montreal Steak seasoning and cracked red pepper in hers... Below are the pictures... Fun times, Fun to be doing this together each week. We do spend a good deal of time comparing and contrasting recipes and results.
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ITJB FR Week 5 Barley Bread pps. 87-88
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This week's challenge bake was the Barley Bread. This dough was light and smooth and beautiful. The bake went very well and the loaves turned out lovely. The texture is springy yet dense like a rye bread and the taste is very nice. I like the "Gershtnbroyt" name for this bread since it is a bit fancier than our daily breads.
As you can see here Helen's loaves turned out "drop dead gorgeous" her crust was crunchy yet tender and her crumb is very nice.
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ITJB FR Week 4 Honey Balls pg. 235
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Let me start this post with the disclaimer....
I am sure this is NOT what Honey Balls should look like...
You will be able to tell that we 3 gmas... are not experienced in this Jewish Rosh Hashanah tradition... and have never even seen a Honey Ball in real life! So, trying to make these was an adventure... I am certain those great bakers of this yearly candy will find our attempt... laughable... with no disrespect to the tradition and the memories held dear... I will for the sake of honesty post my pictures.
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