| T O P I C R E V I E W |
| MaryJane |
Posted - Apr 12 2004 : 1:14:15 PM
I received a letter from a reader suggesting that we start sharing BakeOver recipes with each other. (See www.maryjanesfarm.org/bakeover/ for more info.) I look forward to hearing from you and trying the combinations you come up with.
Here's one of mine for starters, from the Premiere Issue of MaryJanesFarm Magazine:
Potatoes Comforted with Apples
12" BakeOver
10 cups potatoes & apples in 1/4" slices
bit of onion if you have one
5 tbsp. butter or oil
1 cup heavy cream
2 eggs
large pinch nutmeg
(serves eight)
Preheat oven to 425° F. Sauté the potatoes/apples/onions in 2 tbsp. butter or oil in your 12" perfect skillet.
In a separate bowl blend 3 packages Buttermilk Biscuits with 3 tbsp. butter or oil. Add 1/2 cup water and roll into a 12" crust.
In another bowl, beat together the cream and eggs. Pour this mixture over the sautéed vegetables/fruit.
Place Buttermilk Biscuit crust on top. Bake 35-40 minutes or until crust is golden. Remove from oven and let sit 5 minutes.
Note: This 12" BakeOver is heavy to flip. I flip mine onto a pizza pan. You can cut pie shaped wedges and flip each piece as you serve them. Don’t use a sharp knife to cut the wedges, it might score your skillet.
MaryJane
Watch for my new book, "MaryJane's Gathering Place - Ideabook, Cookbook, Lifebook - for the farmgirl in all of us," to be published by Random House's Clarkson Potter/Publishers in Spring 2005. |
| 8 L A T E S T R E P L I E S (Newest First) |
| Carol |
Posted - Mar 14 2011 : 5:01:28 PM
Hi Girls.
Just wanted to remind you that the "Farm Kitchen" special recipe issue of our magazine has loads of BakeOver recipes. Order it here: http://shop.maryjanesfarm.org/store/p/147-MaryJanesFarm-Magazine-8th-Issue-Farm-Kitchen.aspx
Happy baking!
Carol
"Life should not be a journey to the grave with the intention of arriving safely in an attractive and well-preserved body, but rather to skid in sideways, chocolate in one hand, red wine in the other, body thoroughly used up, totally worn out, and screaming 'WOO HOO, what a ride!'"
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| Nigella |
Posted - Mar 14 2011 : 3:39:38 PM
My favorite one I've come up with so far was ground pork, celery, apple, fennel seed, and white cheddar. Yum!
Sister #1213
Handmade and vintage goodies
www.thecapriciouscorgi.etsy.com
Knit on with confidence and hope through all crises. ~ Elizabeth Zimmermann |
| JEN000 |
Posted - Mar 11 2011 : 9:38:14 PM
I'm getting my first Budget Mix in the mail soon and I really wanted a BakeOver recipe that could be a full meal that my very picky family would like. I'm not very creative so I was sad to only find 3 or 4 recipes. So, I did some internet research (and I do love to research) and although I couldn't find any specific "BakeOver" recipes I did come to the conclusion that any "meat pie" recipe could be easily converted to a BakeOver. So, I'm going to get out my favorite chicken pot pie, and a shepherds pie recipes and get cooking. If it's a success, I'll post the recipes here. Wish me luck! |
| Hideaway Farmgirl |
Posted - Dec 11 2009 : 5:18:58 PM
bump...have a friend new to MaryJanesFarm who hasn't tried the bakeover yet...
Jo
"Wish I had time to work with herbs all day!" |
| mellaisbella |
Posted - Sep 15 2009 : 07:57:41 AM
I thought I look through all the old posts and found this one. Great recipes!!
"we must be the change we wish to see in the world"
farmgal #150 |
| cecelia |
Posted - Jul 01 2004 : 4:09:00 PM
I'm still picking those currants! Maybe I can use them for a bake-over - I'll get back to you with my results.
Cecelia
ce's farm |
| Juliekay |
Posted - Jun 30 2004 : 08:00:37 AM
How about using the bake over mixes as a pizza-base? Or doing something like cold veggie pizza. Bake the pesto one thinly on a baking sheet, when cool spread with cream cheese and top with raw veggies, or preserved veggies for that matter. Could use the same principle to make a fruit pizza
Julie |
| Julie |
Posted - Apr 14 2004 : 12:37:16 PM
Another recipe from the newest Plateful Issue of MaryJanesFarm Magazine page 58:
Parsnip and Yam BakeOver
8" skillet
1 Tablespoon dried purple basil
1/4 cup cashews
1/2 cup Asiago cheese (graded)
1/4 cup kumquats (sliced)
1 1/2 cup yams (sliced)
1 1/2 cup parsnips (sliced)
2 Tablespoons butter or oil
salt and pepper to taste
Preheat oven to 425°F. Saute yams,parsnips,basil,and kumquats in oil or butter in your 8" skillet for 4 minutes. Toss in the cashews and cook 1 minute more. Turn off heat and sprinkle cheese on top.
In a separate bowl blend 1 package Buttermilk Biscuit mix according to BakeOver direction on the back of the package. Roll out the dough and place it on top of the vegetables in the skillet.
Bake 35-40 minutes or until golden brown. Remove from oven and let sit 5 minutes. Flip upside down onto a late and enjoy.
Julie
AKA Farmkitchen Chick
Food Styl'in & Fancy Free |
