Search Results for '("C'

[BakerAunt]

I was following the directions that ATK had with a partially blind-baked crust. However, the ATK is a butter crust, and I use an oil crust. The "bubble" didn't happen until after I had dropped the temperature and slightly turned the pie. When I bake my next pumpkin pie for Christmas (my husband's family tradition, I will experiment with using a lower initial temperature on convection.

Here's a little smile from Cathy in honor of pies:

https://www.gocomics.com/cathy-commiserations/2021/11/25

[Mike Nolan]

Measure the interior of the pan and that sets an upper limit on the size of bread you can bake in it. I can get about 20 ounces of dough in my Dutch oven. It has an interior diameter of about 10 inches and an interior height of about 5 1/2 inches. (I seem to recall it was 4.5 quarts.)

I think I could get a boule with about 24 ounces of bread dough in it. You don't want it so big it touches the sides.

[Mike Nolan]

I wound up baking the sweet potato, the sweet potato pie is in the oven now. So far today I've:

Helped my wife make a Germans Sweet Chocolate Cake for a friend's birthday.

Made 16 hard rolls (12 for tomorrow) I scaled the recipe I used last week up to 16 and added about 3/4 of a cup of triticale flour to it. Not sure I can tell its there.

Made 50 chocolate meringue cookies (using up the egg whites from the frosting for the cake)

Blind baked two pie crusts

I have the sweet potato pie in the oven now, I'll do the pecan pie later this evening in the 2nd blind baked pie shell.

[rottiedogs]

I just took my sweet potato pie out of the oven. The house smells wonderful. For the first time ever I baked the sweet potatoes instead of boiling them. I had the oven on for something else anyway so I put them in. I am curious to see if there is a difference between boiling or baking them. Funny that Mike was talking about doing the opposite.

50% of us (not me) will not touch pumpkin pie with a 10 foot pole. Years ago for the first Thanksgiving after we were married it was requested. I had no idea and never heard of it before so I asked around at work. Lo and behold one of the women came in the next day with a handwritten recipe from her grandmother that she shared. I've been making it ever since.

[BakerAunt]

Blueberry Greek Yogurt Cake Without Butter (makes a 9” round cake)
Marliss Desens adapted this recipe from the blog Julia’s Album, which notes it is adapted from Epicurious.

1 cup white whole wheat flour (I use King Arthur)
1 Tbs. milk powder (Bob’s Red Mill milk powder)
½ tsp. baking powder
½ tsp. baking soda
1/8 tsp. salt

2/3 cup sugar
3 Tbs. avocado oil
1 large egg
½ cup Greek Yogurt (I used nonfat Fage)
½ tsp. vanilla

1 cup blueberries (frozen berries work well)

Directions:
Line the bottom of a 9-inch springform pan with parchment. Grease sides and parchment with Crisco. Preheat oven to 375F with rack in center.

In small bowl, whisk together flour, milk powder, baking powder, baking soda, and salt.

In medium bowl, whisk together sugar and oil. Whisk in egg. Whisk in Greek yogurt. Whisk in vanilla.

Add dry ingredients and combine gently with a cake whisk, switching to a spatula to incorporate all ingredients. Scrape the thick batter into prepared pan and spread evenly with spatula. Sprinkle the blueberries on the top. Keep these away from the sides of the pan to prevent sticking.

Bake for 23-25 minutes until cake tester comes out clean and cake is golden.

Let cake cool for 40 minutes on rack. Release the springform pan. I use a large round “cake mover” spatula to remove the cake from the springform bottom (slide it between the parchment and the pan). I leave the parchment on until ready to cut. After cutting the first slice, I remove the rest of the parchment from underneath (probably that could be done when the cake is completely cooled).

What I changed: I replaced AP flour with white whole wheat flour. I replaced 2 oz. (4 Tbs.) of unsalted butter with 3 Tbs. avocado oil. (Canola oil could be used, but the avocado oil adds double the fat as well as healthy fats.) I also add 1 Tbs. milk powder, as I find it improves flavor and texture when replacing butter with oil. The recipe did not state what kind of Greek yogurt; I used nonfat Fage Greek yogurt. I changed the mixing instructions, since an oil cake needs to be mixed gently, or it will be tough. I also added the suggestion of greasing the parchment paper. While my source says the cake can be baked in a 9-inch pan (at least 2-inch sides, I would suggest!) for 30-40 minutes, I have not tried doing so.

[Mike Nolan]

If your sun dried tomatoes were in olive oil, it is solid at refrigerator temperatures. Corn, canola, safflower and soybean oil (or generic 'vegetable oil') are not.

Taking it out for a half hour would probably have softened it up again.

[navlys]

I made chicken cutlets with sundried tomato cream sauce (eating well). It was very good. I usually buy a large jar of sundried tomatoes in oil to keep on hand. The jars have always lasted quite a while. One year I actually read the label and noticed it said to refrigerate after opening. After refrigerating, the tomatoes solidified in the oil and were nasty. I then decided to just keep the jar in the pantry. Within a day or two the tomatoes turned moldy! Now I ignore the label and the tomatoes are fine in the pantry.

[BakerAunt]

Thanks for posting the link, CWCdesign. The problem of supply and shortage is complex.

The explanation on graham cracker shortage surprised me because most graham crackers are NOT made with real graham flour but with white flour. Graham flour is much harder to find these days. Bob's Red Mill stopped selling it a couple of years ago. I still have some in the freezer. I've tried baking my own graham crackers but have yet to find a recipe that has the taste I want AND does not require butter. I tried one by Peter Reinhart, but it was not what I sought.

As for soybean oil in crusts--that's the difference between a homemade and a commercial (need to be financially viable) graham cracker crust. Most homemade ones use butter. I made a great one this past year using olive oil.

[cwcdesign]

Now an article on baking supply shortages (from a commercial point of view) but it trickles down

https://wapo.st/3nNWUBn

[Mike Nolan]

I'm making Reinhart's marbled rye bread (from BBA) today, just so I have fresh rye bread to go with ham and leftover turkey over the weekend.

However, King Arthur has discontinued their powdered caramel color. I can order it from the Great American Spice company, but shipping is almost as much as the product, so I'll probably wait until I have a few other things I need to order from them.

[chocomouse]

I'll have to try that recipe, BakerAunt. I sub Greek yogurt for sour cream in almost all of my recipes (muffins, coffeecake, sweet breads, etc) and so far it has worked fine.

[Mike Nolan]

I've seen plenty of fresh and canned cranberries (are they REALLY the same fruit??) and lots of canned pumpkin as well. But I'm doing a sweet potato pie because I can't stand pumpkin pie. (I might have a little sweet potato pie, if only to see if it boiling the potatoes instead of baking them makes much difference, but I'm also making a pecan pie for those who don't like savory/vegetable custard.)

BTW, Susan Purdy has this useful rule: 1 pound of raw peeled sweet potatoes = 2 cups of mashed sweet potatoes.

[Mike Nolan]

I planted 11 pods from Aerogarden, all of them have sprouted. I also planted 13 self-planted pods. I put in 2 pods of spinach. One of them has sprouted, the other didn't so I reseeded it the other day. These seeds were from last season.

I also did 6 flat leaf parsley and 5 buttercrunch lettuce, but in both cases the seeds were from 2017, so they might have been too old and dried out. I've replanted those with fresh seeds (same types).

Almost time to start a new gardening thread for 2022. 🙂

[Mike Nolan]

Oh, I should check how much rye bread I have in the freezer, I may need to make some of Reinhart's marbled rye bread, since I'm doing both a turkey and some (presliced) ham for Thanksgiving.

[BakerAunt]

I giggled over the Washington Post turkey article, CWCdesign. Of course, we think nothing of roasting turkey several times a year in our house. Thanks for posting the link here.

Sunday was chilly, so it was a good day to be in the kitchen. I made a batch of applesauce from the bag of seconds we bought on our orchard trip. The combination of Doud Greening and Ida Red is excellent. The batch made from a 5 lb. combination needed only ½ cup sugar. I froze this batch. I will make another later this week to go with Thanksgiving dinner.

I made yogurt.

For Sunday dinner, I made a large pot of soup, using the Bob’s Red Mill Vegi-Soup combo (red and brown lentils, green and yellow split peas, some barley), along with my homemade broth, celery, carrots, a mostly red bell pepper from one of our pots, garlic, a pound of mushrooms, ground turkey, rehydrated dried onion, Penzey’s Ozark seasoning, and kale (added at end), then 1 Tbs. red wine vinegar and a bit of freshly ground pepper. I am hoping the soup will see us through Wednesday, so that I can put my efforts toward Thanksgiving preparations.