Baking 101: Star Students!
Happy Friday Real Women of Philadelphia!
The RWOP Cooking School Baking Bonanza has been the tastiest–and the most fun–week to date! We can’t tell you how much we love learning from everyone, and your expert tips, tricks and advice constantly amaze us!
Here are a few of the wonderful comments that were shared by a few of your fellow Real Women over the past few days:
RACHAEL KELLY:“I love pies and making them. There are so many different concoctions that you can create using a simple piecrust and ingredients, savory, sweet, sweet and savory! I once made a bacon, apple, cheddar cheese pie! The list is endless.”
GAYLE JONES:"I have learned to use my fingers to mix my pie crust. This helps me avoid over mixing which toughens the crust. Those glutens don't like much moving around! I guess it's sort of like muscles, the more you move them the tougher they get."
JUDITH GORDON:“If I'm asked to bring something for a gathering, it will be a dessert. I like to experiment when I'm asked to bring something so I'll try new recipes at that time. There will always be someone in the group that will like it. This way I get votes on whether to keep the recipe or trash it.”
LINDSEY PARADIS:"I love my "Spumoni cake" an original recipe, mixing cherry, pistachio, and chocolate flavors, best with chocolate cream cheese, or fluffy white frosting and sprinkled with nuts!"
Thanks for the awesome tips, ladies!
We’ve shared our favorite baking tricks all week long and now it’s time to hear what your favorite baked PHILADELPHIA goodies are! Go to our RECIPE GALLERY, search for your favorite baking recipe, and post a link in the Comments section! You can search by ingredient too, and remember to share the love with your friends on Facebook!
Photo courtesy of An Edible Mosaic
22 comments
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I will have to remember to try the Hazelnut Zucchini Chocolate bites some time. Sounds like a great summertime dessert recipe to have handy. -
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Thanks Carol Caruthers.........no matter the method of prep for cinnamon rolls I have never heard a complaint when cinnamon, sugar, butter and cream cheese are involved. Folks are moved by cinnamon! I think it transports them back to a time in life when living was easy. Usually when they were children and they smelled the aroma of cinnamon wafting thru the household! I suppose it would be a duel between chocolate, fudge and cinnamon for me. -
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Here's another shout out to Gayle Jones . . . here's to cinnamon rolls - the Pillsbury quick-bake variety is easiest to make and serve while thy're warm. But, anyway, the cinnamon rolls rolled out flat and then infused and filled with Philly which is maybe blended with the sugar topping that comes with the Pillsbury container - or with honey - depnding on your preference and your blood sugar count. Or - Orange Marmalade blended with the Philly!!! Philly is sooooo versatile as a Danish pastry filling here that I could go on and on forever. But you have the idea. -
Pumpkin whoopie pies....I have made dozens and dozens over the last few weeks....people love these!! They have gained national attention!! -
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My favorite dessert to make is Cinnamon Streusel Apple Pie. Yum, yum! Otherwise I make lemon bars. When it comes to creativity, making brownies is my canvas. We'll throw in choc or pb chips, m&ms, caramel squares. Top with some powdered sugar or fudge icing, they are never the same.
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Then RWOP Girl, along with your fine pumpkin casserole dish, carve another pumpkin, fill with flowers and you'll be the hit of the party!
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Clean out a big pumpkin, make a mixture of wild rice, veggies of choice and other goodies like craisins or cranberries, nuts and such. Juice it up with some broths or soups. Replace the top and put in the oven to bake! An incredible dinner to take someone in need. Or just enjoy yourself!
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Who else is pumped for pumpkin right now? Pumpkin pancakes, pies, cookies and bread: The list could go on forever! What else do you all do with pumpkin this time of year? -
i guess one of the main recipes I am known for is my Pumpkin Roll. I even won a blue ribbon at the county fair for one several years ago. My church always requests I make one during the fall holiday season for an auction they have. A Pumpkin Roll just would not be a hit if it didn't have the cream cheese layer rolled in it. I don't just make one roll when I make one. One can of pumpkin used to be exactly enough to make 3 rolls -- now it will make 2 with a little left over. I make the rolls, roll them in tea towels and freeze them in bread wrappers (perfect size). When I am ready to serve one or share with someone, I let it thaw and then it unrolls perfectly to frost and then retains its shape to roll back up.
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Anything baked with chocolate and raspberries is my kind of treat!
http://realwomenofphiladelphia.com/recipes/view/1073512/chocolate-cream-cheese-raspberry-bliss -
http://realwomenofphiladelphia.com/recipes/view/1402291/cinnamon-rolls-gayle-jones
Plain and simple cinnamon rolls are always a hit! Thanks for the shout out Philly! -
Well, with the holidays fast approaching I will once again be making the Pumpkin Cheese Bread. The Philly Cream Cheese makes this bread very moist and delicious.
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Again, I'm really not a sweet eater, so my favorite baked item would be my salmon quiche with beer caramelized onions - sorry, its not in the gallery - I haven't submitted it. But it is delicious.
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