March 11, 2018 at 4:38 pm #11501
I’m not doing any baking on this Sunday; instead, I worked on shelling more pecans. I’m sure that I’ll be baking again in the next day or so.1+March 12, 2018 at 2:55 pm #11503
Another batch of cinnamon rolls to take next door.After I had gotten them buttered sprinkled with brown sugar and raisins I rolled them up and cut them had on the pans and was wondering why they looked so light in the swirl well I had forgotten the cinnamon so ..no choice but sprinkle it on top and baked as usual.I tasted one and it was fine.topped them with cream cheese icing oh so good!I also put a cooked and mashed potato in them and it really keeps the bread so soft.My husbands aunt is dying and her family has been by her side for almost 2 weeks and they are so tired.3+March 13, 2018 at 9:45 pm #11521
Joan, your family may not thank you enough for your efforts, but I’m sure they appreciate it.
I made Vienna bread today. Recently I’ve been making it about every 8-10 days.2+March 13, 2018 at 10:02 pm #11523
Joan–my prayers are with your aunt and her family at this difficult time.
Today I baked a version of the KAF “Irish Cream Scones” (see thread about missing cappuccino chips).
I also baked a pumpkin pie in honor of Pi day tomorrow.1+March 13, 2018 at 10:57 pm #11524
Thank you Bakeraunt and Mike,I know they appreciated everything that has been done for them.Aunt Becky passed last night and she is in her Heavenly home,as Billy Graham said she just changed addresses.0March 14, 2018 at 6:27 pm #11532March 14, 2018 at 10:45 pm #11543
Thank you RiversideLen.1+March 15, 2018 at 6:32 am #11544
Nice looking pie, Len. And a perfectly formed pi, too!
Yesterday was a baking marathon for me. I made the Chewy Semolina Rye bread and the 100% whole wheat bread for the bread machine that were in recent KAF catalogues. Both were mixed and kneaded in the abm, but shaped and baked in cast iron bread pans. The only substitution I made was to use Rye Bread Improver instead of the Vital Wheat Gluten. I highly recommend both recipes — they rose very high, good oven spring, great crumb and taste. Then, I made a blueberry lemon cake from NatashasKitchen.com. I subbed Lemon Juice Powder for the lemon zest and juice. The flavor and texture are great. The outer inch or so was overcooked, so if I make it again I’ll cut the baking temperature back to 350 and start checking for doneness at 40 minutes. I’d never heard of tossing the berries with cornstarch so they don’t sink to the bottom of the cake, and that trick worked well, with no noticeable change in texture; I’ll use cornstarch in the future instead of the usual flour.3+March 15, 2018 at 7:24 am #11546
My sympathies to your family Joan. I wish you all peace.1+March 15, 2018 at 7:45 am #11549
Thank you Cwcdesign.
For all the ones that are affected by the storms I can’t imagine how ya’ll deal with all the snow and power
outages in the winter.Bless you all.
Pretty pie Riversidelen!
2+March 16, 2018 at 3:55 pm #11554
- This reply was modified 1 year ago by Joan Simpson.
Tomorrow is my husband’s birthday, and thus I baked KAF’s Favorite Fudge Birthday Cake, which has been his favorite since I first baked it for him. I’ll assemble it tonight, so that the frosting can set over night. It’s a major chocolate rush.
I used “the grease” for the pans, and I’m impressed. The two layers came out of the pans leaving very little chocolate residue.1+March 17, 2018 at 11:56 am #11557
Happy Birthday to your husband BakerAunt and glad you liked the pan grease.The cake sounds good!0March 17, 2018 at 1:38 pm #11559
Today I made my cherry pie and I’m currently working on making bagel (Got to have something to go with corned beef on St. Patrick’s Day.)3+March 17, 2018 at 8:51 pm #11561
Mike, how do you make cherry pie using frozen cherries? Do you just toss the cherries with flour or cornstarch or do you heat up some liquid or juice and thicken it and then fold the cherries in?1+March 17, 2018 at 8:59 pm #11562
You start by thawing the cherries, of course. Then I strain out the juice, which gets cooked with sugar, cornstarch, lemon juice, cinnamon and a little salt. Pour that over the cherries, chill the mixture and put it in the pie crust. I usually do a lattice crust top, because I think it looks prettier.3+March 17, 2018 at 9:11 pm #11563
Thanks Mike. That’s pretty much how I did mine using canned cherries. I had never made a cherry pie before and got the recipe from the Oregon Fruit website (the brand of cherries I used). I didn’t use the lemon juice or cinnamon but that sounds like a very good addition, will do that next time. I do have some frozen cherries that I want to use up so next time might be soon.2+March 17, 2018 at 10:41 pm #11566
Today I baked Nelson’s Choice Rye Bread. The recipe is originally from Secrets of a Jewish Baker, but KAF had it on a package and on their website as Peasant-Style Rye Bread. They have since made some changes in the recipe–as the dough usually needed additional flour–by cutting the water. I have wondered if the type of rye flour might have been an issue. I’ve been baking the recipe for years, usually adding some extra flour. This time, I held back 2 Tbs. of the water. I still needed to add 3 Tbs. of clear flour, but I did not use the 2 Tbs. of vital wheat gluten, as I do not have it, and am not sure that I will ever purchase it again. I used dark rye flour (Bob’s Red Mill, while the KAF version called for white rye or pumpernickel. I decided to add 1 Tbs. potato flour to see if it will help the bread stay softer longer. I also cut the salt from 1 1/2 tsp. to 1 tsp.
As usual, I baked it in an 8-inch round cake pan with 2-inch sides, as I do not trust my shaping, although it did do better this time. I did not let the second rise go past 40 minutes, and I slashed it five minutes before that, as I’ve had this bread deflate before. The timing worked, and it got excellent oven spring. The finished loaf is four inches tall at its highest point. I look forward to having it with the last of the turkey for sandwiches tomorrow.2+March 18, 2018 at 12:18 am #11567
The lemon juice may not be necessary depending on how tart the cherries are.
My wife’s grandmother always rolled some granulated sugar into the top crust before cutting it, I tend to use an egg wash and sparkling sugar on top, both accomplish pretty much the same thing, I suspect.2+March 18, 2018 at 3:14 pm #11570
Not much baking this past week.
Joan – sorry for your family’ loss.
BakerAunt – glad that you like the pan grease. I absolutely love that stuff for baking anything. That and parchment paper pretty much keeps anything from sticking. Except for that one time I made Bernard’s Chopped Apple Bread – that was an awful mess and took me days so soak the pans clean. I also love the KAF Favorite Fudge Chocolate cake. That’s my go to chocolate cake.
I had some leftover crossiant in a can so made bacon croissants – had some brown sugar mixed with chopped bacon – sprinkled it in between two of the crossiant shapes and rolled them up. I think next time I’ll leave out the sugar as the crossiant dough was already sweetened. I also made cornbread biscuits, froze them individually for work lunches. I had already made and froze single servings of chili so the biscuits will be a nice little addition to go with for lunch.2+March 18, 2018 at 5:37 pm #11577
Thank you Luvpyrpom.0March 18, 2018 at 8:30 pm #11590
Joan…sorry to hear of Aunt Becky’s death. I’m sure all of you will cherish memories of her special life.0March 18, 2018 at 10:07 pm #11593
Thank you S_Wirth.Auny Becky was a special lady,a christian for sure and was looking forward to her Heavenly home.0March 18, 2018 at 10:40 pm #11596
Last Monday the 12th, I did a double batch of Hot Cross buns from the Betty Crocker cookbook . This is the recipe with mashed potatoes in it. I tried out two recipes for pastry crosses on top of the hot cross buns which I will write about seperately. Personally I have a sweet tooth and like a frosting cross.
I wanted to bake a pie for Pi day but didn’t have enough time or energy. I really like the pictures of other pies.
I did have a pizza pie — it had a pizza dough crust, but the filling was cabbage and onions and ricotta cheese and eggs, with some cheddar cheese added for extra flavor, on Thursday. This is basically the Italian spinach pie recipe but with 4 cups of thinly sliced Savoy cabbage instead of a pound of frozen spinach. I like it and it makes a wonderful lunch.1+March 19, 2018 at 7:08 am #11605
On Friday I made “my” Irish Chocolate Cake to take to work on Saturday. I used the Vegalene spray in the bundt pan and the cake had a nice look after I turned it out. I used my 10 cup star pan so the cake rose a little higher than in the bigger pan. I also took its temperature so it didn’t have the wet center it usually does. It was very moist and Will said it was my best yet.1+March 19, 2018 at 8:58 am #11614
Cwcdesign–I’ve also noted that with the Star Bundt pan, because it is made for a higher, not as wide cake, the cake needs to bake the longer amount of time. (I, too, had one that did not get done in the center.)
What temperature did you use to determine it was done?0
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