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10:34 am
February 10, 2009
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JOJO said:
Buckeye girl, do you lay the stone directly on the floor of the oven, and do you have do make any changes in the baking times or temps? I have a rectangular one that was given to me, and I never use it, this would be a good use for it, as well as find a place to store it.
Hey JOJO, sorry to not respond quickly, I didn't catch this very fast! Anyway, I store it on the bottom rack, move it around as I need to to make room for other pans if it's in the way, or put many pans though mostly casserole dishes right on it if there's room. If it's a glass or ceramic dish I put it in first then heat the oven so as not to shock the dish. Metal pans, no worry of course.
Most pizza stones have directions for seasoning the stone, warming it slowly to a low to moderate temp overnight to dry it out well I believe. After it's been in there on 300 to 350 overnight initially, it seems to stand up to really hot temps. I think they're worried about slight flaws or moisture being trapped inside at first, the lower temps give it a chance to bake out or react early on.
I bake some kinds of bread directly on it, pizza of course, I've been meaning to try some of the cracker recipes from Farm Bell directly on it too, but I haven't gotten to them yet, plus, placing them on it while it's hot is a consideration.
I've never put it directly on the bottom of the oven, though I'd think it would stand up to it…
I don't change temps or times, I don't think it effects the temp, but it may take longer to heat the oven with it in there, though I think it holds the temp better.
2:02 pm
November 23, 2009
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Do you use a pizza peel to get the dough onto the hot stone?
2:14 pm
April 1, 2009
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When I use my stone for pizza, I make the pizza on parchment paper then lift it onto the stone. Also saves on clean up.
2:17 pm
April 1, 2009
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I am using the other half of the cake box from yesterday to make a pineapple-upside-down cake, with lots of gooey topping. Since it is a half box, I am baking it in one of my smaller iron skillets.
8:50 pm
January 1, 2010
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Speaking of baking stones,does anyone bake bread with them. I take grandma's bread recipe, make it into rolls and bake them on my stone. I start in the center with the first bun and work my way around. I add sometimes fresh herbs into grandma's bread,and then bake them. Grandma's roll are great for chicken salad! Yum! Getting hungry talking about this!
Alanna
6:07 am
May 12, 2011
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I have a very large stone that I leave in the oven for most things. I do cook bread directly on the stone if I am doing a round, rustic type loaf. I place the dough on parchment paper first so it is easy to move onto the stone.
I also cook biscuits directly on the stone even though you aren't supposed to because of the high fat content of the biscuits. I leave them on the stone while we are eating because they stay hot the entire time. It hasn't hurt the stone that I can see.
12:40 pm
April 1, 2009
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Baking bread and buns and some cream filled chocolate cupcakes with chocolate fudge frosting, I have had a craving for a couple of days and am going to give in! 
6:46 pm
January 10, 2012
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I have a large rectangular baking stone that I use all the time, from fish to breads. It has never absorbed the fish taste. I love to warm it up beforehand when I am making cinnamon rolls or breads, as it helps the yeast breads to rise quicker and spread easier.
I will be baking gluten free dinner rolls in just a bit on the stone. Earlier I baked a gluten free fresh pineapple cake. First I made a homemade gluten free cake batter..put some melted butter and a bit of brown sugar mixed well, then cut up fresh pineapple and layed it in the bottom of my prepared baking pan. Placed several cherries inbetween pineapple pieces and broken pecan pieces over all. I spooned the cake batter over all as not to disturb my work of art. (hee hee) This is something new for us to do gluten free. I have been having alot of tummy problems, have felt better. Everything I have baked thus far has been fabulous not just in taste, texture but looks as well. I snuck a piece, couldn't wait.. hmmmhmmmgoood!
(I am blessed to have a hubby willing to try all my experimenting.)
BuckeyeGirl.. thank you also, I think I tend to forget that snacky nutritious foods are always a nice change of pace from the norm. Pop is one lucky fella!! :)
8:08 pm
October 29, 2011
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I'm seriously and sadly going through baking withdrawals but managed to get out a few loaves of bread, some blueberry muffins and a cointreau cake experiment.
This weekend, I am making apple slices. Buckeye Girl, you may know of these! They are made like a big flat pie on a cookie sheet with a crust made of a shortening, flour, egg yolks, etc. dough. They are frosted with a confectioner's sugar icing. And the longer you let them sit around and let that crust absorb the apple-y goodness, the better they are!
Mmmm!
8:17 pm
June 1, 2010
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Murphala–I know about apples slices and Love them! But how do you get them to sit around long enough so the crust can absorb that appley-goodness??? MMM tastes from childhood.
Will you be posting the recipe?
9:01 pm
February 10, 2009
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LOL yeah, I don't remember them sitting around any time at ALL! I've seen these made round so they actually got cut into wedges, but my Mom always made em so the filled a cookie sheet and were cut into rectangles. Not as pretty but faster and just as tasty. I remember the crust as being super rich, much more so than a simple pie crust. I haven't even thought of these in AGES! Hmmmmm, I wonder if Ma even had the recipe written down? I'll have to go through her recipe box again.
9:53 pm
October 29, 2011
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Bonita- I most certainly will post it! I have it from Mom's old recipes! I'll do that this weekend. And yes, it's hard to get 'em to stick around long enough to get them to their best, but I did notice when I ate the very last one, it tasted a lot better than the very first one. 
BEG, I'd love to see your version as well. My mom would make one of those big baking sheets (or two) and cut them into rectangles also. She would frost one and leave the other one plain (or sprinkle powdered sugar) because mutant that I am, I'm not a big fan of frosting or icing.
I used to mourn the fact that when I said "apple slice" people would say "Pie?" and not understand what the heck I meant! Yay! 
I've found two of you who do!!!
3:45 am
April 7, 2011
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The other day I tried to make apple struddel ladder loaf.
I made the bread dough in the usual grandma bread style,
then rolled the dough flat, mixed pealed and chopped apples with cinnamon and sugar
and put them in the middle of the dough and simply rolled it up tightly.
It rose and baked really well and tasted great, especially when toasted and coated with butter.
I felt good about having managed to do something different with the bread dough. Sometime soon, I shall tackle doughnuts.
7:34 am
October 29, 2011
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Rosina, that sounds great! I'm going to try that one day soon with the bread dough. Thanks for the tip. Let us know how the donuts work out. Are you using regular bread dough for those as well?
8:04 am
April 1, 2009
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I think I am going to try the cinnamon bun cookies that Suzanne had in her post this morning. They seem like they would be the perfect cookie to have with a cup of coffee early in the morning when I am up and about several hours before breakfast.
11:31 am
May 10, 2010
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I am baking Doggie treats for my four legged baby. They are a hard crunchy biscuit to help remove plaque from her teeth, and thank goodness she loves them. :-)
9:44 am
October 29, 2011
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I made doggie cookies last night too! But first I made a 'mix' for them, because I'm often too lazy to put it all together for just one batch. These are heavily grain-based treats. Posted the mix recipe and treat recipe on Farm Bell, should be there soon. 
And regarding a previous set of posts up there, I found and made the apple slices and have some pictures. I'll submit the recipe tonight when I return from work. LOVE them as much now as always. Learned some new tricks as I made them too! 
Hope you all have a wonderful day! It's 51 here now, with a high of 61 later today. Um..well, guess that's 'winter' in Indiana!
5:42 am
April 7, 2011
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Murphala said:
Rosina, that sounds great! I'm going to try that one day soon with the bread dough. Thanks for the tip. Let us know how the donuts work out. Are you using regular bread dough for those as well?
Hum…. I tried to make the doughnuts using Suzzannes recipe, but instead of using 2 pkts yeast I decided to use 1 pkt because I thought 2 pkts was too much. Well the dough didnt rise untill in frustration I decided to just bake it instead of throwing it out. It turned into very nice baked doughnuts/rolls. I think I will try it again using ordinary bread dough and see what happens.
9:01 am
April 1, 2009
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I would love to find a sweet bread dough recipe for baked (not fried) doughnuts using the bread machine dough cycle and also a recipe for batter for the baked doughnuts using the doughnut pans, I know we are not supposed to post recipes here but if some one could send me or post a link it would be very much appreciated.
Thank you
Today I am going to make cream filled orange cupcakes. I purchased the little gizmo that makes a perfect well in a cupcake to fill with cream. Since it is just the 2 of us, I use half of a box mix which bakes 9 jumbo cupcakes.
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