What are you been cooking today

[Cornish Cream]

Delicious looking cinnamon scrolls Chookie. Good side dishes for your freezer Judy.

[achookwoman]

Judy, the oven at Invermay is old but good. I have had it serviced. The temperature it is very accurate.  I baked the Scrolls with FF but should have reduced the temperature by 20 degrees.
I have frozen most of them so will remember this when I bake them.
I haven’t baked Hot Cross buns for 2 years so will do a practise run before the big event. Looks like lots of both yeast and SD ones.
Ho cooking today.   Out all day.

[djinni373]

Love those reject scrolls Chookie.
Judy you are so organised.
I've been having a cook up while the weather is cool. Today I've made stock concentrate, vegetable soup, black bread, oatmeal crunchies, jam muffins and a slow cooker beef casserole for dinner. Feeling pretty pleased with myself 

[cookie1]

On Friday I found a recipe for food processor Danish Pastries.
They sat in the fridge for 1-2 days. Today I  prepared half of the mix. I followed the instructions exactly, even though I felt the dough was rolled too thickly. When I cooked them the fold undid itself and it flattened out. They look quite weird but DH and DD haven't tasted them yet. I spread them with a little frangipane I had made.

Tomorrow I hope to make some crossaints with the rest of the dough, but I will be rolling it out much more thinly.

[achookwoman]

Cookie, that look pretty good to me.

[Cornish Cream]

Cookie, that look pretty good to me.

Me too.

Love those reject scrolls Chookie.
Judy you are so organised.
I've been having a cook up while the weather is cool. Today I've made stock concentrate, vegetable soup, black bread, oatmeal crunchies, jam muffins and a slow cooker beef casserole for dinner. Feeling pretty pleased with myself 

Wow Gayle you’ve been busy.

[achookwoman]

Djinni , you cook a great variety of things. Sounds good , no wonder they eat everything.

The Cinnamon scrolls reheated well in the AF, 3 mins at 200. Placed them upside down on the wire rack. They went crispy and didn’t brown .  They were too brown to start with. 

Chicken Marengo today. Making fruit salad from the fruit from the Creswick swap.
Zuchinni Pizza for lunch.

Crab  Apple Jelly . fruit from the Swap, will donate jelly back to swap for their Harvest Festival.

[meganjane]

Chookie, zucchini pizza sounds great! We have a surplus of them right now. What recipe do you use?

[judydawn]

Hi MJ nice to see you on the threads.
Great cooking by everyone, thanks for sharing.

[achookwoman]

MJ, this one . I can strongly recommend this one from Neil Perry.

[achookwoman]

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[achookwoman]

This was in the Melbourne Age.   Most unusual but delicious.


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[achookwoman]

Today I am making Crab Apple Jelly.   I added the skins and cores from apples that I was bottling. The cooked Crabs have been draining through a jelly bag over night. I got the Crabs from the Creswick Swap and will be taking the Jelly back for the Harvest Festival, next Swap.

[cookie1]

The recipes with zucchini look lovely Chookie, thanks.
My brother had  lots of Crab Apple trees at Canberra but they didn't make anything from them.

I'm going to make some more old fashioned cupcakes today and hopefully use the rest of the processor croissant dough I made the other day.

[achookwoman]

Judy, this is for you. Single serves.
Last week I made 13 Cinnamon Scrolls.(JulieO recipe , converted from Bill Granger)  Froze most in individual pie tins, then in zip lock sandwich bags.
Removed one today and left on bench for 2 hours.
Popped into AF, cold , still in tin,( no plastic bag ) 10 minutes, at 160 degrees.
Removed tin and turned over and cookedfor 5 minutes at 160 degrees.
Didn’t rise as much as when freshly baked but perfectly acceptable.

Going to try hot cross buns as single baked serves.