The Ultimate Baking Bucket List
The things everyone should bake before they die
Breakfast recipes
Page 61 Originally posted 2/8/2019 Oh. My. God. These are the best scones I have ever had. Mark says the same and he has had way more than I! The perfect density, not too dry, tons of orange flavor, and the glaze tastes like an orange creamsicle has been spread on top. Yet another recipe […]
4/17/2019 The Massachusetts farmstead provided lots of fruits with which to make jelly – cherries!, grapes, apples, raspberries, blackberries – so I canned a LOT of jelly, but not a lot of jam. It’s a texture preference thing. That said, this is a good jam and if you don’t have a garden you can hit […]
Page 41 Originally posted 3/24/2019 The streusel topping on this is really good. And the hot, soft, cream and sugar infused bread is really good, too. The only thing holding this back from a really high rating is how hard the top crust gets. You need a knife for some spots as a fork just […]
Page 45 Originally posted 3/17/2019 For the amount of work involved these are a bit disappointing. The Anise flavor is not overpowering at all, which was a concern, so, Yay on that. But grinding the seeds was a major pain, so if you cannot find ground Anise in the store (I couldn’t) you might want […]
Page 39 Originally posted 3/16/2019 With Maple Glaze You forget how good homemade cake donuts are until you have one. Crispy outer edge, moist cake inside, vanilla bean flavor throughout, and topped with sweet maple glaze. These are best with coffee, and since it’s St Paddy’s day this weekend, make it an Irish coffee!
Page 37 Originally posted 3/16/2019 With Tomato Hollandaise Yummy dish that would be great for a brunch. The outside edge against the pan is a bit chewy but I don’t know how you can avoid that and get it done in the middle. Maybe do individual servings in Ramekins? This is one you can assemble […]
Page 65 Originally posted 3/9/2019 I may have to give these another go because the yeast did not activate as well as it usually does. However, for flavor these are pretty darn good. They are easy to eat as nice, neat squares. I had some leftover cream cheese icing in the fridge that I melted […]
Page 57 Originally posted 3/7/2019 Wow! These are super easy and a fantastic change from your standard cinnamon sweet roll – not that there is anything wrong with a good old-fashion cinnamon sweet roll. In fact, I have yeast dough rising right now to make some. The orange and walnut variation is delicious all on […]
Page 28 Originally posted 3/3/2019 With Asparagus and Fontina Quiche The light and fluffy texture of everything but the asparagus is wonderful and so very tasty. The asparagus strips are unusual and, frankly, more work than they are worth. I spent at least 1/2 an hour slicing the strips and boogered up my fingernails badly […]
Page 27 Originally posted 3/3/2019 With Pie Crust The light and fluffy texture of everything but the asparagus is wonderful and so very tasty. The asparagus strips are unusual and, frankly, more work than they are worth. I spent at least 1/2 an hour slicing the strips and boogered up my fingernails badly in the […]
Page 35 Originally posted 2/25/2019 The Hollandaise sauce is the hardest part. Took 2 tries to get it right and it thickened (and broke) way faster than the recipe described. Mark says he likes this Hollandaise better than the usual stuff and since I have never had it before I will trust his judgement.
Page 58 Originally posted 2/9/2019 (With crunchy walnut topping) It took 2 tries to get this one right. The middle picture is the “nailed it!” first try where I put the topping in as the filling. Doh! My biggest complaint about this is that the outside 1/16 inch of the bread all the way around […]
Page 69 Originally posted 2/3/2019 (Mark gives it a 4.9) This is fantastic banana bread! Moist, dense, sweet… it’s got it all. This will be a favorite, I am sure, that will be made many times. The middle picture is that moment when your OCD self struggles with disrupting the symmetry of a balanced egg […]
Page 29 Originally posted 2/2/2019 but… The texture of the skin of the baked egg is odd if you leave it in the oven even 5 seconds too long. The flavor, however, is really, really good. I made a half recipe since you need to eat right away and there are only 2 of us […]
Page 49 Originally posted 2/1/2019 I like these, but the men in the house are not fans. If you are expecting a plain biscuit taste and texture these will seem off. Maybe making them in mini muffin tins would help to reorient you to this savory concoction. (BTW this recipe does not use eggs. It […]
Page 33 January 2019 Yummy, yummy, yummy. It needs more salt and black pepper, and it is a little dry, so more cheese would also help bump this up a notch. Mark suggests an over easy egg on your serving to really make it feel like a meal unto itself. But you cannot go wrong […]
page 55 Originally posted 1/20/2019 With Banana – 3.75 stars These are denser pancakes with good flavor – lots of vanilla. As I said, they were good, but not one of those “wow!” taste sensations. Mark suggested adding some mashed up banana, so for the second helping I mixed some into the batter and he […]
Page 31 Originally posted 1/13/2019 Two things on this one… first, I am finding that my brand of garlic salt (man, does she love her garlic) is apparently less salty than hers so this needed a little extra salt for maximum taste. Second, it is a wet, rainy day here so I am guessing that […]
Page 23 Originally posted 1/12/2019 Full disclosure: I don’t like spinach unless it is cooked with artichoke hearts and parm and mayo into a dip, and the texture of mushrooms is a bit off-putting to me unless sautéed in butter and garlic until they melt in your mouth. If you could get the flavor in […]
Page 51 Originally posted on 1/3/2019 These are, hands down, the best pancakes I have ever made or eaten. Mark’s only complaint is they take up too much room on the plate. Not a problem for me. There is a secret that makes these so fluffy that I won’t post because I respect her copyright. […]
Page 25 Originally posted 1/2/2019 Texture is DIVINE, but a tsp of garlic powder is a bit much. Cut that by about half and it would be almost perfect. Follow up: made this a second time with half the garlic powder and it was extra divine! Upgrade to a 4.0! Follow up #2 : this […]
Page 21 Originally posted 1/1/2019 2 down! Jojo’s Biscuits and Bobo’s Classic Gravy to start off the new year. Biscuits are great – 4.5 stars Gravy is good, but I would crumble while cooking to get smaller, more evenly textured sausage pieces – 3 stars. (P.S. – there is no way this gravy is 10 […]
Page 17 Originally posted on 1/1/2019 2 down! Jojo’s Biscuits and Bobo’s Classic Gravy to start off the new year. Biscuits are great – 4.5 stars Gravy is good, but I would crumble while cooking to get smaller, more evenly textured sausage pieces – 3 stars. (P.S. – there is no way this gravy is […]
