J-Man May 7, 2018 Share May 7, 2018 Yes -- the instant mashed potato that she used in the recipe looked very finely ground -- like fine breadcrumbs, not flakes. Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4300014
Irlandesa May 12, 2018 Share May 12, 2018 I've never even thought of making eggs the way she did. So I take it she doesn't add any cream to them? Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4319403
Spunkygal May 12, 2018 Share May 12, 2018 (edited) 28 minutes ago, Irlandesa said: I've never even thought of making eggs the way she did. So I take it she doesn't add any cream to them? I wondered the same thing! I will try her method next time. So glad we got to see Ruthie! Gesine's hubby and family are so attractive! Edited May 12, 2018 by Spunkygal Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4319477
Kohola3 May 13, 2018 Share May 13, 2018 (edited) 6 hours ago, Irlandesa said: I've never even thought of making eggs the way she did. That was quite interesting. I never add anything to the eggs but I have to wonder how it works with just one or two eggs since I would never eat a dozen at one time! Guess I'll try it in a small frying pan to see how it goes. I did look up the recipe on the Food Network website and it simply says to whisk the eggs and then cook them to a soft scrambled consistency. So the trick she showed was just on the show. Edited May 13, 2018 by Kohola3 research Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4320309
Westiepeach May 13, 2018 Share May 13, 2018 We made scrambled eggs Gesine's way this morning and they came out fantastic! They were pretty (you could actually see the whites and the yellow) and they were creamy. It was just me and Husband, so 4 eggs. Really made a difference! 1 Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4320993
Spunkygal May 13, 2018 Share May 13, 2018 @Westiepeach, do you think this will now be your usual way to scramble eggs? Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4321007
Westiepeach May 13, 2018 Share May 13, 2018 5 hours ago, Spunkygal said: @Westiepeach, do you think this will now be your usual way to scramble eggs? Without a doubt. 1 Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4321557
Kohola3 May 13, 2018 Share May 13, 2018 OK, so I tried it this morning with 2 eggs. Perhaps I didn't do it correctly - did you preheat your skillet @Westiepeach? If so, how hot? I did like the fact that the whites and yellows were distinctly separate, looked very nice. Mine were rather dry, though. Maybe I waited too long to scramble them because the whites were dried out before the yolks seemed done enough for me. Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4321711
Westiepeach May 13, 2018 Share May 13, 2018 56 minutes ago, Kohola3 said: OK, so I tried it this morning with 2 eggs. Perhaps I didn't do it correctly - did you preheat your skillet @Westiepeach? If so, how hot? I did like the fact that the whites and yellows were distinctly separate, looked very nice. Mine were rather dry, though. Maybe I waited too long to scramble them because the whites were dried out before the yolks seemed done enough for me. I did preheat the pan a little bit to melt the butter. I did not let the whites cook all the way through, just until they were set. Then I broke the yolks and scrambled it. You may have cooked the whites too long. Mine were creamy, not dry. Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4321833
Kohola3 May 13, 2018 Share May 13, 2018 2 hours ago, Westiepeach said: You may have cooked the whites too long. I think so, too. And I may have had the pan too hot. Will definitely give it another go! Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4322198
Westiepeach May 13, 2018 Share May 13, 2018 49 minutes ago, Kohola3 said: I think so, too. And I may have had the pan too hot. Will definitely give it another go! Definitely worth it! Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4322296
Gam2 May 14, 2018 Share May 14, 2018 I love this show! I forget when it’s on so I always have to check the guide on my TV. Imagine a cooking show that’s actually about, you know, cooking! No crafts, no jokes, no cocktails, no stupidity. I haven’t made any of her recipes yet but I sure will look them up and try some of them like her chicken pot pie. I find her personality very sweet and pleasing. She seems to really want people to enjoy baking and preparing foods for their friends/family. Could we please have more shows like this?! 3 Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4325204
Westiepeach May 14, 2018 Share May 14, 2018 2 minutes ago, Gam2 said: I love this show! I forget when it’s on so I always have to check the guide on my TV. Imagine a cooking show that’s actually about, you know, cooking! No crafts, no jokes, no cocktails, no stupidity. I haven’t made any of her recipes yet but I sure will look them up and try some of them like her chicken pot pie. I find her personality very sweet and pleasing. She seems to really want people to enjoy baking and preparing foods for their friends/family. Could we please have more shows like this?! With you! Love the show. Love actually learning something while I watch! 4 Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4325215
Kohola3 May 14, 2018 Share May 14, 2018 1 hour ago, Gam2 said: Imagine a cooking show that’s actually about, you know, cooking! It is such a refreshing show and I love her personality. I am making the crumble buns for company in a couple of weeks so will have to report back on those. Love her practical tips as well. Never thought about sprinkling gelatin over a large surface like that - seems simple but no one has ever mentioned it before. I hope this show keeps on coming! 1 Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4325424
Gam2 May 14, 2018 Share May 14, 2018 Please let us know how your crumble buns turn out. I wanted to climb through the TV to grab one of those! 1 Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4325431
rhys May 15, 2018 Share May 15, 2018 I'm hoping she makes a gooseberry pie. They are so yummy but a lot of work as the berries have both a top & bottom, well "stem" that has to be cut off. I realize one isn't a stem, but humor me. Anyway, Gesine just might have a trick up her sleeve on how to de-stem those pesky delicious berries. Otherwise it's back to the manicure scissors. Love the show. Yay! A cook! 1 Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4326312
Kohola3 May 15, 2018 Share May 15, 2018 11 hours ago, rhys said: I'm hoping she makes a gooseberry pie. Not sure what a gooseberry is. I've heard of them in Canada but haven't every had one. Does it have a resemblance to any other berry? Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4327309
rhys May 15, 2018 Share May 15, 2018 They are green but can have a tinge of purple. They are smooth. Generally they are tangy/tart so they need a fair amount of sugar. They are small--smaller than the tip of my little finger so prep is laborious. I don't know how to put pictures here. Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4327748
Kohola3 May 15, 2018 Share May 15, 2018 Guess we don't have those in my neck of the woods (northern MI). Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4328002
Lura May 16, 2018 Share May 16, 2018 My favorite thing on this show was Gesine's edible flower arrangement. Those cookie flowers were precious! It seemed to me that the sanding sugar lost considerable color after the cookies were baked, however, and I wondered if there was a remedy for that. Would a glaze, then sanding sugar after the baking work? They looked so pretty with their bright colored decorations. It was a bit of a letdown to see them fade away. Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4329621
Kohola3 May 16, 2018 Share May 16, 2018 6 hours ago, Lura said: It seemed to me that the sanding sugar lost considerable color after the cookies were baked, however, and I wondered if there was a remedy for that. I think it's the caramelization of the sugar that causes the colors to fade. That happens around 340 degrees so not much you can do about it if you want the cookies to be baked. (I watch too much America's Test Kitchen - all that science!) Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4329932
Spunkygal May 17, 2018 Share May 17, 2018 Day/time change alert!!! According to Gesine's Twitter, the show is moving to Sunday at 12:30 pm EST beginning this Sunday! https://mobile.twitter.com/gesinebp/status/996836504189259776 2 Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4334044
tabloidlover May 17, 2018 Share May 17, 2018 Thanks for the heads up! Just set my DVR 1 Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4334090
Kohola3 May 17, 2018 Share May 17, 2018 1 hour ago, tabloidlover said: Just set my DVR Me, too! 1 Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4334413
chessiegal May 17, 2018 Share May 17, 2018 (edited) Gotta love Verizon Fios Mobile app - sitting in Brooklyn and just used it to set up recordings. But then, I am at a Holiday Inn Express! Edited May 17, 2018 by chessiegal 1 Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4334687
Kohola3 May 20, 2018 Share May 20, 2018 OK, reporting in on the crumble buns. First of all, they are pretty labor intensive. Gesine effortlessly completes three bakes in a half hour show while reality is a bit different! Second, they were very, very good but also very, very sweet. I would suggest them for more a dessert than a breakfast food Third, they are freaking HUGE! I used a 12X9 pan because they would not fit in a 9X9 pan. Fourth, it was difficult to judge "doneness" with these because of the crumbles on top. You have no idea because you don't see any color. I probably would leave them in at least another 5 minutes. Fifth, I only made a half recipe of the crumbles and that was plenty for the pan of buns. Sixth, they really ARE tender using the mashed potato flakes! 2 Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4343116
rhys May 22, 2018 Share May 22, 2018 Gesine does a much better job remembering what leftovers are in her frig than I do. The doubling trick was pretty neat. Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4348507
fairffaxx May 23, 2018 Share May 23, 2018 22 hours ago, rhys said: Gesine does a much better job remembering what leftovers are in her frig than I do. The doubling trick was pretty neat. rhys, I watched the leftovers show & enjoyed it, but don't know what you mean about the "doubling trick" (my memory is long gone, for anything). Can you explain? Thanks. Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4351455
Spunkygal May 23, 2018 Share May 23, 2018 24 minutes ago, fairffaxx said: rhys, I watched the leftovers show & enjoyed it, but don't know what you mean about the "doubling trick" (my memory is long gone, for anything). Can you explain? Thanks. The trick of how to tell if your dough has doubled after rising. She put a pinch of dough in a little vial type vessel, marked the top of the dough and then when it had doubled, it had risen above the mark she made, so you could see it had doubled. This was in her baking class segment. Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4351536
fairffaxx May 23, 2018 Share May 23, 2018 Oh! I must have been out of the room during that part -- how clever! Simple, but smart (& something I never thought of). Thanks! Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4351552
Spunkygal May 23, 2018 Share May 23, 2018 2 minutes ago, fairffaxx said: Oh! I must have been out of the room during that part -- how clever! Simple, but smart (& something I never thought of). Thanks! Don't leave the room! You might miss adorable Ruthie with her ever eager face!! 1 Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4351559
fairffaxx May 23, 2018 Share May 23, 2018 When this show started on Food Network & I hadn't yet had a chance to watch it, I'd see adoring comments about Ruthie & ignored them because I assumed she was a child. Now that I realize she's a dog, I appreciate her properly & agree she's always worth watching. Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4351923
rhys May 23, 2018 Share May 23, 2018 Yes, what Spunky said. It was sorta like a giant shot glass. BTW, I grew up on Fairfax St--freaky seeing a riff of that as a user name. Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4352229
Kohola3 May 28, 2018 Share May 28, 2018 Gotta try that baking powder trick for crispy chicken skin! Making the Devils Cream Cake this week but a half portion - I have a small springform pan. Will report back! 3 Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4366435
Spunkygal May 28, 2018 Share May 28, 2018 I appreciate that she throws in other tidbits than just baking. I will definitely try her mom's sauce for green beans. I love horseradish and whole grain mustard together. That sauce would be good even served with baked salmon. I used to bake chickens but, really, my local Kroger and my local Walmart do such an incredible job with chickens that I just buy one at one of those stores. 1 Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4366656
rhys June 11, 2018 Share June 11, 2018 The cake baked in hollowed out oranges? Genius. Must try as I love all things creamsicle. I'm a tad surprised they got enough orange flavor from the shell alone. I thought she was going to use the segments somehow in the came recipe. 1 Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4404909
Kohola3 June 11, 2018 Share June 11, 2018 31 minutes ago, rhys said: The cake baked in hollowed out oranges? Genius. Dying to try this! I am thinking it might be easier in an oven, though. I am never too sure about consistency in my grill. Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4405031
Motor City June 11, 2018 Share June 11, 2018 I did not catch the whole segment on the cake baked in an oranges, but what did Gesine do with the pulp and juice from the orange? Did she put it in the cake batter? Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4405845
Kohola3 June 12, 2018 Share June 12, 2018 4 hours ago, Motor City said: I did not catch the whole segment on the cake baked in an oranges, but what did Gesine do with the pulp and juice from the orange? Did she put it in the cake batter? Nope. Just set them aside, I assume to eat later. Or squeeze for juice. Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4406588
jaimesommers June 14, 2018 Share June 14, 2018 I somehow stumbled on to this and am watching my first episode (ice cream cookies, grilled creamsicle cakes inside oranges, and homemade pizza dough). I am enjoying it and learning new things already - and I can use all the help I can get! Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4413309
CharlizeCat June 18, 2018 Share June 18, 2018 So is Season 2 already over? That seemed to go by awfully fast! Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4421957
Irlandesa June 18, 2018 Share June 18, 2018 42 minutes ago, CharlizeCat said: So is Season 2 already over? That seemed to go by awfully fast! No. They just took this week off for some reason. There's a new ep next week. 1 Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4422024
Mondrianyone June 18, 2018 Share June 18, 2018 I had a new episode this week--the one with the knitting club and the ice-cream cake. Or was that just new to me? I somehow managed to miss the whole first season. Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4422089
Kohola3 June 18, 2018 Share June 18, 2018 2 minutes ago, Mondrianyone said: I had a new episode this week--the one with the knitting club and the ice-cream cake. Me, too. I was surprised. I think the DVR taped it at a really odd hour, though. 1 Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4422098
Mondrianyone June 18, 2018 Share June 18, 2018 Yes, mine wasn't at the usual time either, now that you mention it. Fortunately, my DVR seems to record based on the title of the program, not the time of broadcast. I don't think they all do that. Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4422106
Irlandesa June 18, 2018 Share June 18, 2018 2 hours ago, Mondrianyone said: I had a new episode this week--the one with the knitting club and the ice-cream cake. Or was that just new to me? I somehow managed to miss the whole first season. That was a repeat. It was the the second episode from the first season. Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4422450
Mondrianyone June 18, 2018 Share June 18, 2018 I thought it might be. I went to see if there were any references to it in the board for the first season, but I didn't see any (or missed those, too). Thanks! I'm glad I got to watch it either way. Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4422569
Irlandesa June 18, 2018 Share June 18, 2018 28 minutes ago, Mondrianyone said: I thought it might be. I went to see if there were any references to it in the board for the first season, but I didn't see any (or missed those, too). Thanks! I'm glad I got to watch it either way. The board wasn't created until the end of the first season so there would be less reaction to specific first season episodes. Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4422604
chessiegal July 4, 2018 Share July 4, 2018 I watched her make green tomatoes by baking them. Definitely going to try that - what a great idea. Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4464401
Spunkygal July 4, 2018 Share July 4, 2018 Fans of this show should be as incensed as I am about how moving BIV to the wee hours of Sunday ruined her viewership. Look at the latest ratings. It's the lowest performing show. Link to comment https://forums.primetimer.com/topic/65215-baked-in-vermont-general-discussion/page/2/#findComment-4464499
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