Search Results for '("C'

[BakerAunt]

On Friday, I baked the Ginger Pumpkin Braid recipe from King Arthur. I use my own pumpkin puree (from last year's peanut pumpkin), so I find that I need to increase the flour, and I like to use more whole grain, so instead of 4 ½ cups bread flour, I used 2 ½ cups white whole wheat, 2 cups bread flour, then ended up adding ½ cup whole wheat flour and about an additional 1/3 cup bread flour. I also add 1/3 cup special dry milk and ¼ cup flax meal. I replace 4 Tbs. melted butter with 3 Tbs. avocado oil. I increase the candied ginger from 1/3 to ½ cup, and I use golden raisins. I cut the salt from 1 ½ tsp. to 1 ¼ tsp. I use my own mix of spices instead of a pumpkin pie blend: 1 ½ tsp. cinnamon, ½ tsp. ginger, and ½ tsp. freshly grated nutmeg. The bread machine can just handle that amount of dough. I did the best six-braid bread that I have ever done. It is cooling, and I am looking forward to slicing it at breakfast tomorrow.

[BakerAunt]

I also love offers for a percentage off on products. That is partly why I still have a good supply of cinnamon chips in the refrigerator, and King Arthur has not sold them for at least five years. (They still taste great.) I go through cheese powder quickly, due to my husband's fondness for my cheese crackers. I still have some lime powder, which I have perhaps used twice. I am working my way through cocoa powder. For some reason, I appear to have a lot of the natural cocoa powder.

What I miss about King Arthur is that they used to have a lot of "little" sale items that did not cost a lot that could be thrown into the cart to make the shipping or the sales requirement. KA even had a special feature that would show them to you. That is long gone, along with such items.

[BakerAunt]

I tried a new recipe at breakfast this morning: "Oatmeal-Buttermilk Pancakes," from the Tres Joli Bakery Café in Oakton, Virginia. It appeared as a recipe request in the August 1999 issue of Bon Appetit (p. 30). I found it in my pile of to-try recipes. I halved it and reduced the salt by half more. The pancakes are mostly old-fashioned oats, with a ratio of 1 cup to ¼ cup AP flour. I replaced 2 Tbs. butter with avocado oil, and I used avocado oil on the pan. I let the batter rest for two hours, then cooked about 2/3 of it. They are fragile, although I managed to get them turned and onto the plate in one piece. (That may also be a problem with my old non-stick griddle, which has build-up I cannot clean off of it, and probably needs to be replaced.) The recipe says that the batter can be prepared a day in advance, so I will see how the remaining batter cooks tomorrow, when I will use a better non-stick skillet. The recipe says these are served with lingonberry preserves, or with blueberries and whipped cream, which is likely why the batter contains vanilla. I used s bit of maple syrup and might omit the vanilla next time. I'm not sure that I will make the recipe again; it depends on the texture and taste when I cook the rest tomorrow.

[chocomouse]

Dinner tonight was a repeat of a meal 2 weeks ago: breakfast sausages, sauteed apple slices with maple sugar and cinnamon, cole slaw, and corn cakes (with fig jam on mine). I could eat this once a week during cold weather. They are predicting 3-5 inches of snow here overnight, our first of the season.

[navlys]

I had a package of ground pork and mushrooms from 1 year ago. Everyday I went into the freezer I would see that package and wonder what I was going to do with it. (Ok I got it free with a 5 point Giant Freebie.) I witnessed a demo at the Lancaster Food and Wine Event this past weekend whereby the chef sauteed some apples and berries and wine and jam to make a chutney type sauce. So I sauteed some onions and apples added the pork and some wine and a little apple jelly. I added s&p and some various spices hanging in my pantry. I served it over rice. My husband even wanted seconds which is unheard of.

[Mike Nolan]

Making semolina bread here today. (Hamelman's recipe, with a minor tweak in the ratio of bread flour to semolina flour.)

[BakerAunt]

I made a quick grocery stop today and found three packages of chicken thighs (two per package) that were $1 off each, which brings them down to the old price I recall paying before the pandemic. I bought all three and froze two. Thus, on Saturday evening, we are having roasted chicken thighs, which I started first, then after 20 minutes, I added next to it a pan of cut-up Honey-Nut squash from this year's crop that I had tossed in olive oil. We also had fresh broccoli from the farmers' market.

[chocomouse]

I just made a big pot of Duchess (aka cheese or carrot) soup, for dinner tonight and for the freezer this winter. It's one of my favorite soups.

Foods high in Vitamin K are also some of my favorite foods, and during gardening season I have to closely monitor myself for signs I need to cut back on the "green foods."

[Mike Nolan]

3/4 of them went into the freezer. (They freeze very well.)

[Mike Nolan]

Aside from a cinnamon roll (or two), I'm not sure what we're having for supper. Diane had chili for lunch and plans to have it again tomorrow, so she won't want it tonight.

[chocomouse]

BakerAunt, I saw that recipe when I searched for high gluten flour. After reading a lot of comments about that flour, I think any bread flour or artisan flour, and even KAF AP (which has a higher gluten content than many/most AP flours) would probably work fine.

My most interesting discovery when looking for high gluten flour recipes is the recommendation to use it specifically to get a higher rise in any bread, and especially with rye.

Mike, we prefer thick pizza crust, but when we cook them on the grill, I do make a thin crust, and just place it directly on the grill. I love all my cast iron, and the Lodge cast iron pizza pan makes superb pizza crust! Unfortunately, the pan is too big to fit in my Breville, and my oven is not very reliable.

[BakerAunt]

I'm looking at a recipe for "Apple Cider Oatmeal Bread," from King Arthur that specifies high-gluten flour. I do not have any. If we lived close together, we could swap out ingredients!

I may try that recipe with a mixture of the Bob's Red Mill Artisan Bread Flour (my go-to for bread flour) and some whole wheat flour. I have plenty of Winesaps now, as we went to our favorite orchard today. I bought a half bushel. We also got a half bushel of Ever Crisp, my husband's favorite eating apple, and a half bushel of Ida-Red Seconds. Most of the latter are slated for applesauce, although I might try some apple butter.

[BakerAunt]

I used to get pecan meal from King Arthur before they stopped selling it. I liked to use it in the Oatmeal Cinamon Chip scones that I made back when butter was not an issue. I also used it to make a crumb crust for pumpkin bars.

I was recently reading about almond flour. P.J. blogged about it. She explained how to use it in non-yeast and in yeast recipes. I'm thinking of trying to make a vegan sweet roll, since my husband's brother is vegan and was disappointed at the last family reunion that my sweet rolls were not. I've found a recipe, but like a lot of vegan recipes, it is not that nutritious, and if I'm going to experiment, I need it to fit my nutritional needs, as I will be eating the experiment in order to evaluate it. P.J. said that for yeast breads, add 1/3 cup almond flour per cup of regular flour. (Don't use instead.) I'm planning to try that, since the almond flour will add nutrition.

[Mike Nolan]

My former next door neighbor (he runs the Sysco office here) used to say that high gluten flour they sold was used mainly for pizza and bagels.

[cwcdesign]

Your timing is impeccable, chocomouse. Our new refrigerator came last week and Will claims the freezer doesn't hold as much but he got it all in. We've decided to buy the flour containers from KABC that are made in New Zealand and hold a 5lb bag of flour. But first, we'll put the flour in the freezer for 24 hours just to make sure any potential critters are gone.

Then I discovered my "dead" bananas were in there so I made 2 loaves of whole grain banana bread, one for us and one for work. They had a comment in the tips about subbing some maple syrup for some of the brown sugar and they mentioned that you needed to add an extra tablespoon of flour (per loaf). I did that and am really happy with the results. They were baked in the new oven which is great! Will baked sourdough today.

I also have a full bag plus a partial one of the sprouted wheat flour that's taking up room.