The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Christmas baking

  • Pin It
Floydm's picture
Floydm

Christmas baking

I made Magic Squares yesterday, which the kids are happily snacking on right now.  We also made pecan-cranberry bars and shortbread cutout cookies, which the kids decorated.



Since the oven was on and we were snowed in, I also made pizzas.  We had pesto pizzas, one with shrimp and the other with chicken.




Happily I have enough dough left over for two more pizzas, so I'm excitedly waiting for lunchtime.


I'm baking a sourdough loaf to go with a pot of soup tonight, and I'm thinking of making a holiday bread, something similar to a Stollen or Clayton's Pain Allemande Aux Fruits.  I forgot to pick up marzipan, but I have plenty of dried fruits, nuts, and Amaretto, so I ought to be able to come up with something tasty.


BTW, anyone else notice that we crossed post number 10,000 here?  That is pretty exciting.  The site just grows and grows.

Comments

nbicomputers's picture
nbicomputers

the kids must have had a lot of fun doing that!


mine is 23 and all he does is eat the fruit of mt labor :)


off  topic buy you asked and i have a vew minites


the rugalach dough is in percent


100% flour


100% buter


100% cream cheese


1% salt


3% sugar


i am going to add more pics in my blog latter if i have time

Floydm's picture
Floydm

The kids had a good time.  Now they get to fight over them... "Hey, you ate my Santa!  I'm going to eat your snowman!"


Wow... no wonder rugalah is so tasty!


Thanks for sharing that.  Looking forward to your pictures.

dmsnyder's picture
dmsnyder

So, what does Davin get for posting #10, 000? In light of TFL's mission, it's fitting that this milestone was achieved by a brand new member.


Congrats to us all!


David

Floydm's picture
Floydm

Yeah, that was cool! 


Err... Good question...


Your scoring post is great, BTW.  I'll probably pop that up on the homepage later tonight or tomorrow.

dmsnyder's picture
dmsnyder


Your scoring post is great, BTW.  I'll probably pop that up on the homepage later tonight or tomorrow.



There's always more to learn.


Thanks for your kind words.


David



trailrunner's picture
trailrunner

I had not posted since I joined a few months ago, till this week. I really love all the energy on this Forum. I would like some info on what pizza recipe you use and how you bake it. I am continually trying to get the "perfect" pizza ! Thank you in advance. Oh also....I wanted to ask should I have done an "introduce myself" post before posting pics etc? I didn't really include a bio on my info page or anything and am not sure if there is an "unwritten " rule for participation here. Thank you so much ,Caroline

dstroy's picture
dstroy

There's no real rules other than being respectful to our other site members - and generally not slamming folks for stuff like slight differences on opinion on exact methods and ingredients (you'd be amazed at the stuff folks can sometimes get worked up about - we just want to avoid intimidating newbies with the "I am expert and everyone else is *wrong*" attitudes)


Welcome to the site! Jump on in and share your baking experiences :)


We tend to just do the basic pizza dough from Floyd's primer around here, toppings vary.


 


I'm answering for Floyd because I know he's crazy busy at work this week with the stuff going on in Gaza.

trailrunner's picture
trailrunner

That is the crust recipe I used after seeing it here. It was very very good. Temp in the oven and position of the stone seems to have alot to do with the color and the amt. it rises on the edges.


I have added some bio info to my page. I am following gaaarp's progress with his starter. I am going to start mine today,,,very first time ever doing this . Hope it works. Also have a pane de campagne Honfleur started from Clayton's book and am doing a photo tutorial for friends on the Garden Web Kitchen Forum. I have gotten a lot of folks to start baking over there. They like progress pics as do I.


Thank you again for taking the time to answer. I really appreciate your response. I know what you mean about folks getting "out of whack" with their answers. I am not that type at all. c