What are you been cooking today

[achookwoman]

Cookie, they look great.  Better than the ones we made yesterday.  We made 3 dozen.   I found that with the new flour that I had to add another 50 mls of milk.
Because on the the people that I was giving them to has a digestive problem, I mixed the fruit in at the beginning.  They didn’t rise as well as the others.

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[cookie1]

I used Chookie’s sugar and water glaze Judy.  I don’t like the ones with gelatine in. These tasted brilliant. I sent 6 down to Rockingham today. I’m looking forward to making another lot. Super recipe Chookie, thanks.

[achookwoman]

Thanks Cookie.
I used the egg glaze on mine.  Not sticky but also not as glossy. 
I made the Italian Chocolate cake from the TMX book.  The one with almonds. Will ice it today. It is to be a Birthday cake.
Big Roast turkey lunch for family birthday.

[cookie1]

I love that cake Chookie.
As we have been very busy the last 3 days we were out of bread. I made a Classic loaf and then realised it wouldn't be ready for lunch so made Chookie's recipe with Chia and Oatbran, that goes into a cold oven. That was cooked and ready for lunch. It's very nice Chookie.I only had black chia so used that.

[Cornish Cream]

Your bread always looks impressive Cookie

[achookwoman]

Lovely Cookie.  A good one when you are in a hurry. I made one just before dinner last night.

[judydawn]

Lovely loaf cookie. 

[cookie1]

DH and I had some of this loaf for lunch today. I gave a tiny few crumbs to our cockatiel, he loved it and kept yelling for me. I must agree its very nice.

[achookwoman]

DH and I had some of this loaf for lunch today. I gave a tiny few crumbs to our cockatiel, he loved it and kept yelling for me. I must agree its very nice.

Obviously a bird with class.

[cookie1]

DH and I had some of this loaf for lunch today. I gave a tiny few crumbs to our cockatiel, he loved it and kept yelling for me. I must agree its very nice.

Obviously a bird with class.

LOL

[achookwoman]

I’m cooking nothing for dinner .
While in Melbourne , I went into a Le Creuset shop. The sales lass was making HotX Buns and was going to bake them in one of their large flat saucepans. We had a discussion about the recipe and it was practically the same as the one I have posted. I suggested she place the lid on for the first 10 minutes.  She wasn’t going to do this, but will now.  Couldn’t wait to see how they turned out. 
David Jones had Hot X Buns for sale for $2.50 each. They were rye flour with currents and walnuts. Small, but looked good.

[achookwoman]

Creswick Swap tomorrow. I am making Hot X Buns to take as well as lots of plum jam from the fruit that I got from the last Swap.
Also cooking sausage rolls for GS.
Hamburger buns for GS Schnitzel tea.

[cookie1]

Yesterday I made Tenina’s Brown Butter Cookie, three ways. DD and DH tell me they are very nice. Salted Maple Almond flavour, choc chips and Lemon Sugar.
I bought a big box of Roma tomatoes for $10 at the Italian shop yesterday so I am making Passata and tomato paste today.

[achookwoman]

Cookie, they look great. 
Today made Chicken stock.
36 small sausage rolls. 2 lots of Hot X Buns.   I fiddled with both Bun recipes.

[achookwoman]

Cookie, they look great. 
Today made Chicken stock.
36 small sausage rolls. 2 lots of Hot X Buns.   I fiddled with both Bun recipes.

These were cooked in a large Le Creuset pot. 
10 minutes with lid on and 15 minutes with lid off. Good.




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