Chia egg substitute

 Chia egg substitute

Ingredients

1 T chia seeds

3 T water

Preparation

mix and let gel 5-15 minutes

Cake Goop

 Cake Goop

Ingredients by volume

1/3 flour

1/3 oil

1/3 shortening

Instructions

Mix and store in airtight container.

3 months on shelf

6 months in refrigerator

Baked Oatmeal Recipe with Brown Sugar and Cinnamon

Cinnamon-spiced baked oatmeal

From Taste of Home Baked Oatmeal Recipe with Brown Sugar and Cinnamon

Ingredients

3 cups quick-cooking oats (change to old fashioned pulsed in blender)

1 cup packed brown sugar (change to 3/4c)

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs (change to chia substitute 2T chia 3ozWater)

1 cup whole milk

1/2 cup butter, melted

(change to add 1t vanilla)

Additional milk

Directions

Preheat oven to 350°.

Grease 9" square pan

In a large bowl, combine sugar and dry ingredients. 

In another bowl, whisk eggs, milk, (vanilla) and butter. Stir into oat mixture until blended.

Spoon into the baking pan.

Bake 40-45 minutes or until set.

Serve warm with milk.

How to Make Crème Fraîche (in One Easy Step!) Recipe Serious eats

How to Make Crème Fraîche (in One Easy Step!) Recipe

Serious eats

1 part cultured buttermilk (or yogurt)

16 parts heavy cream

The ratio is flexible. The more buttermilk the faster the thickening, but with a runnier result.

(eg 1 fl oz buttermilk to 16 fl oz cream)

stir, leave out at room temp for 12-24 hours, refrigerate for 24 hours.

Easy Old-Fashioned Baked Custard

thespruceeats.com/easy-old-fashioned-baked-custard-3059894

Easy Old-Fashioned Baked Custard

4 servings

Ingredients

2 cups milk

2 large eggs

1/8 teaspoon salt

1/4 cup granulated sugar

Pinch of nutmeg.

Hot water, for baking custards

Instructions

Heat the oven to 325 F. Place four 6-ounce custard cups (ramekins) in a large (9 inch) baking pan. 

In a medium bowl, whisk together 2 cups milk, 2 large eggs, 1/8 teaspoon salt, and 1/4 cup granulated sugar.

Divide the custard mixture evenly among the custard cups.

Fill the pan with hot water to a depth almost even to the top of the custard cups. Sprinkle each serving with pinch of freshly grated nutmeg.

Bake in the preheated oven for 40 to 55 minutes (depending on the depth of the baking dish), or until the custard is set. A knife inserted in the center should come out clean, and the custard should still have a slight jiggle in the center.

(160-175F, 70-80C) 40 minutes was too long (185 degrees), probably should be less than 30 minutes.

Serve immediately or chill until cold.

How to Make Frittatas (Stovetop or Baked) - Cookie and Kate

How to Make Frittatas (Stovetop or Baked) - Cookie and Kate

General Frittata instructions.

Pumpkin Yeast Bread Recipe | King Arthur Baking

Pumpkin Yeast Bread Recipe | King Arthur Baking

King Arthur Baking Company

Pumpkin Yeast Bread

Prep

15 mins

  

Bake

35 to 40 mins

  

Total

3 hrs 20 mins

  

Yield

2 loaves; or 1 loaf and 12 to 16 rolls; or 24 to 32 rolls

 

Ingredients

2 tablespoons instant yeast or active dry yeast

1/2 cup (113g) lukewarm milk

2 large eggs

1 1/2 cups (340g) pumpkin purée

2 tablespoons (25g) vegetable oil

6 1/2 cups (780g) King Arthur Unbleached All-Purpose Flour

1/2 cup (106g) light brown sugar or dark brown sugar, packed

2 1/2 teaspoons (15g) table salt

1/2 teaspoon ginger

1/2 teaspoon cardamom

Instructions

Place all of the ingredients into a large bowl, and mix and knead to make a smooth, soft dough.

Put the dough into a lightly greased bowl. Cover and let it rise until doubled, about 60 to 75 minutes.

Gently deflate the dough, and turn it out onto a lightly oiled work surface. Divide it in half.

Shape each half into a loaf, and place in lightly greased 9" x 5" loaf pans. Alternatively, shape half into a loaf, and the other into 12 to 16 rolls, which can be placed into two 8" round pans, or into a 9" x 13" pan. Or, simply shape all of the dough into 24 to 32 rolls.

Cover the pan(s) and let the loaves/rolls rise until almost doubled, about 45 minutes. Toward the end of the rising time, preheat the oven to 350°F.

Bake the bread for 30 to 35 minutes, or until its crust is a deep golden brown, and a digital thermometer inserted into the center registers about 190°F. Bake the rolls for about 20 minutes, until golden brown.

Remove the bread from the oven, and turn it out onto a rack to cool. Store completely cool bread or rolls well-wrapped, at room temperature, for several days; freeze for longer storage.

Tips from our Bakers

Substitute white whole wheat flour for up to half of the all-purpose flour in the recipe.