Anybody baking today?

Ok I making that before too long.

Fraust shared a recipe for Northern Irish Veda Bread with us and it is awesome!

This was the best version..I had to roast the barley flour myself but it was a treat!
[link to www.bbcgoodfood.com (secure)]

Holy Freakin Frijoles!!! That recipe looks sooooo good!!!!!

Thanks for this thread, OP, and for this recipe!!!

(Also, Hello to Sloane, as well. I don't know why, but Sloane has been very kind to me over the past couple years, giving me karma "cookies" on a regular basis and I just wanted to publicly say thank you for making GLP a nicer, more delicious, place. )

Fraust is freakin' awesome, too. Another one of my guardian angels on this site. Thanks for sharing his recipe!



Last Edited by Wharf Rat on 12/06/2020 01:08 PM

do tell

Good tip.

Fraust is everyone's guardian angel and for sure one of the kindest people I have ever met.

He speaks very highly of you as well dear Wharf Rat..and I really enjoyed your thread on how we chose our nom de plume here.


Last Edited by drinking buddy on 12/06/2020 01:35 PM

Gah, Sseess you know I am the lucky one! But thank you

Also, does anyone from Austria or Germany have a good recipe for those cookies you make with ground almonds, chocolate, a little sugar, and egg whites? You press them into a tin mold and then turn them onto a cookie sheet to bake. They are so delicious!

You are so kind NOLAangel!


I've replied to this a few times..maybe it didn't like my link for a basic peanut butter cookie.

So, just a standard peanut butter cookie recipe, but bake small balls of dough (about 2 tsp) in mini muffin tins ~ 8 min at 350. As soon as you get them out of the oven, press an unwrapped miniature Reeses cup into each cookie. Let cool until firm enough to get out of pans.

or Brown Sugar Cutouts
1c. butter, softened
2c. packed brown sugar
3 eggs
2 tsp grated lemon peel
3 c. all purpose flour'
1 tsp baking soda
1 tsp ground ginger

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and lemon peel. Combine flour, baking soda, and ginger and add gradually, mixing well. Refrigerate about 2 hours or until easy to handle.
Roll out dough to about 1/8 inch thick and cut into cookies. Place 2 inches apart on cookie sheet and bake at 350 for 8-10 min or until lightly browned.
Cool and frost with your favorite frosting.

I like them because they are a little sturdier than regular sugar cookies and have an interesting flavor..but not as strong as gingerbread.

[link to sallysbakingaddiction.com (secure)]
Here are German Spritz cookies. They come from the German word spritzen "to squirt". My granny used to make those. It requires a cookie press and a booklet comes with it to make all the shapes in stages to make Christmas trees and wreaths. Then color sugar is added or icing later.

That has almond paste in it. Sometimes chocolate is drizzled on them.

You need a crafty touch to make these. Not everyone can do it as it is like pie crust fluting on the edges as those can be ornate. That is a forgotten art.

This is crimping.A beginner would likely mess up the design and get frustrated or burn the edges. It makes pies look elegant and gourmet and very European.
[link to food52.com (secure)]

I sprinkle the sea salt on top just out of the oven. You can also add salted pretzel pieces to the cookie dough.

[link to www.inspiredtaste.net (secure)]
If you make these for fussy ladies, their demeanor will turn as sweet as sugar.
They are French salted caramels. They look difficult and expensive when in fact they are not.

[link to www.allrecipes.com (secure)]
Here are homemade chocolate bonbons too.

I have made spritz, but these were different..they were tin molds. The one my friend had was heart shaped. I am seeing her tomorrow, I'll ask for the recipe again.

And the pie crust..beautiful. I typically do the second one because that's what my grandmother taught me when I was small. The first one is definitely an art form in my opinion!

I made Christmas crack this morning, so good

[link to www.delish.com (secure)]
Here is a peppermint bark recipe.

Is that the crackers with the toffee and chocolate on them?

Yeah, have you tried it? It's addicting

So good!! I have another recipe that is graham crackers with a praline topping..no chocolate, but so good with the praline and nut topping.

I baked rum cakes tonite and they smelled so delicious. They have to sit for 24 hours while the rum soaks into them now.

One cup Dates soaking in 3/4 cup coffee and 2 tsp vanilla.
1/2 cup chickpea flour
1/2 cup cocoa
1/4 tsp salt
1 tsp baking powder
1/4 tsp cardamom
1 Tbsp ground flax mixed with < 1/4 cup water
2 Tbsp coconut oil
big handful of crushed walnuts
baked at 22 minutes at 350

Amazing. better than wheat and egg brownies. Sooo nice

One for your thread dear DB <3. This is a recipe for Irish Soda Farls.

300gPlain White Flour
1 and 1/4tspBaking Soda
250mlButtermilk
Pinch of Salt

Once ingredients are weighed out preheat a heavy bottomed pan on a medium to medium high heat.

Mix the flour, salt and baking soda together and make a well in the middle.

Working quickly mix in the buttermilk into the flour with your hand to make a soft dough.

Turn the dough out onto a light floured surface and shape the dough into a round flattening it so its about 1 1/2 cm high.

Place it into your preheated pan and score the top with a knife in a cross shape making 4 equal quarters. There is no need to add oil to the pan but you can sprinkle a little flour to prevent sticking if you wish.

Turn over after approx 10 minutes and cook on the other side for another 10 minutes until the bread is nicely risen and is cooked through.

Once cooked remove from pan and break into 4 quarters and serve with your traditional ulster fry or on their own with Irish butter

I'm a stay at home mom. There's always cookies and brownies and shit getting baked in addition to myself

Care to share all of what makes up an Ulster Fry? It sounds like a good Sunday morning project

lol. twice baked!

Good to see you TDP2

I passed on the baking pan earlier today. Didn’t want to carry.

https://imgur.com/Y17fwgT

Peanut butter blossoms done!

The old school way to make desserts in history was to use pearl lard, but then fools though it was bad for your health. That lard comes from around the kidneys and is not like stardard lard for frying chicken. For thelast five years, foodies are switching back to pearl lard. You might try that with pastry. There is a significant difference in flavor.

Ever eat a commercially made dought that is all sugary sweet, then five minutes later there is this strange aftertaste? Probably they used some other oil and they failed to swap it out according to the schedule. That ruins a doughnut or a fried pie which is a Southern redneck dessert. You would be better off using pearl lard.

Desserts are special and served at the holidays and are memorable. Don't screw up by making some dessert with weird ingredients UNLESS you made a smaller version a week before and tasted it. It may sound okay on paper, but then not taste right in actuality.

You want to use the best ingredients you can source and based on your budget. All flour is not the same. Baking bread requires higher gluten and it affects your rise. Check your dates on leavening. Don't skip sifting.

[link to www.countryliving.com (secure)]
If you were making a pound cake, and you accidentally used bread flour, that cake may taste okay, but won't come out right as you put the exact opposite kind of flour required as you want low gluten cake flour.

A homemade pound cake is scrumptuous and not like storebought at all.

I will do that for you dear DB <3. Here is the next type of bread to make & eat in an Ulster fry. This is the recipe & method to make potato bread.


450g cooked potatoes
55g butter
110g self-raising flour, or as needed
1/2 pinch salt


Heat a lightly greased flat griddle or heavy based frying pan over medium-high heat.

Mash potatoes with flour, butter and salt until a stiff dough forms.

Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1cm thick. Cut into six triangular wedges.

Working in batches, cook potato bread in hot pan, turning once until golden brown, 4 to 5 minutes per side.