Search Results for '("C'

[BakerAunt]

Skeptic--Thanks for reminding me of that Jane Brody recipe. It was a favorite years ago when I was in my early days of bread baking. That was probably back when I still used the Halloween pumpkin as a baking pumpkin. After seeing your comments, I am making a note to try the recipe again, but only after the weather cools down. Breads with pumpkin in them tend to mold fast in warmer weather.

I do not think with that much whole wheat flour that you would get a high rise. The Ginsberg bread is not a particularly high-rising loaf (whole wheat and rye) either.

I note that she says "whole-grain rye flour." In my notes from years ago, I used 2 cups dark and 1 cup light rye flour. I might try pumpernickel when I work with this recipe again. I also note that I added 2 Tbs. vital wheat gluten, but that is probably because KAF was pushing it, and in those days, I was more trusting or gullible, take your pick. These days, I would probably use some bread flour and substitute in some whole wheat or white whole wheat flour. I would also cut back the yeast a bit, and I would reduce the molasses to 1/3 cup to start. I would replace the 1/4 cup of butter with 3-4 Tbs. of oil (when this book came out, no one thought twice about butter or margarine), and I would use buttermilk.

Now that I have a plan, I need to wait at least two months before I try it!

I also have a note that I liked her Pumpkin Wheat Bread, although I ranked it a "very good" rather than the "excellent" I gave the pumpkin rye. I will have to try that one again as well.

Thanks again for your discussion here. I look forward to revisiting these recipes.

[BakerAunt]

kingarthurwannabe submitted this recipe to the King Arthur Baking Circle on August 27, 2002. I am typing it here from a copy that I had printed. kingarthurwannabe states, "This is my Mom's recipe; she got it originally from her 1940's era range cookbook "Magic Chef Cooking." The directions are exactly as printed in the original cookbook."

Peanut Butter Cookies

1/2 cup fat (I always bake with butter)
1/3 cup peanut butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 1/2 cups flour
1 tsp. soda
1/2 tsp. vanilla

Cream the fat, peanut butter and sugars together. Add the egg and beat well. Sift the remaining dry ingredients together and add to the first mixture. Add the vanilla and form into small balls. Place on greased baking sheet (I don't grease m my sheets are well-seasoned, use your judgement) and press each ball flat with the prongs of a fork. Bake at 350F for 12 minutes.

Yield: 4 dozen 2-inch cookies. Enjoy!

Jan

[BakerAunt]

Padaro69 posted this recipe on November 19, 2012 at 8:40 p.m. on the King Arthur Baking Circle. I found a printed copy, so I am adding it to the recipes at Nebraska Kitchen that were saved before King Arthur closed the site.

Chocolate Crinkles

Yield: 5 dozen

Like every recipe, including the very simplest, this one has gone through a number of permutations. This variation includes espresso powder; it gives the chocolate flavor a boost while adding the merest aromatic hint of itself. (For a mocha crinkle, increase the espresso powder to 1 tablespoon or more, to taste.)

1 1/3 (8 oz.) chopped bittersweet chocolate or chocolate chips
1/2 cup (4 oz. or 1 stick) unsalted butter
2/3 cup (4 3/4 oz.) sugar
3 large eggs
2 tsp. vanilla
2 tsp. espresso powder (optional)
1/2 tsp. baking powder
1/4 tsp. salt
1 2/3 cups (7 oz.) King Arthur Unbleached All-Purpose Flour

confectioner's sugar for coating

Note: For a peppermint twist, substitute 1/4 tsp. peppermint oil for the vanilla. We often call for our glazing sugar to be substituted for confectioners' sugar, as it's a "purer" sugar; it doesn't include cornstarch. However, in this case, go with confectioners' sugar; the cornstarch keeps the sugar from melting atop the cookies as they bake.

Dough:
Place the chocolate and butter in a small saucepan or microwave-safe bowl, and heat or microwave until the butter melts. Remove form heat, and stir until the chocolate melts and the mixture is smooth.

In a separate bowl, beat together the sugar, eggs, vanilla, and espresso powder. Stir in the chocolate mixture, baking powder, and salt, then the flour. Chill the dough for 2 to 3 hours, or overnight; it will firm up considerably.

Shaping:
Put about a cup of confectioners' sugar into a shallow bowl. Using a teaspoon-sized cookie scoop, a spoon, or your fingers, scoop out heaping teaspoon-sized portions of the dough; they should be roughly 1 1/4 inches in diameter. Drop the dough balls into the confectioners' sugar as you go. Once about five or six are in the bowl, shake and toss the bowl to coat the balls with sugar. If you try to do this with too many balls at a time, they will just stick together.)

Baking:
Place the coated dough balls on a lightly greased or parchment-lined cookie sheet, leaving about 1 1/2 inches between them. Bake the cookies in a pre-heated 325F oven for 10 to 12 minutes, switching the position of the pans (top to bottom, and front to back) midway through the baking time. As the cookies bake, they will flatten out and acquire their distinctive "streaked" appearance. Remove the cookies from the oven and allow them to cool on a wire rack.

Note: To decorate as shown in the photo [none included here], simply press your thumb gently into each warm cookie and add the filling of your choice.

[BakerAunt]

Justjasmine posted this on the King Arthur Baking Circle on August 15, 2002 at 7:30 p.m. I discovered that I had printed it out, so I will transcribe it here, with a few changes to clarify the directions.

Christmas Morning Coffee Cake

2 cups sugar
1 cup butter
1 Tbs. grated lemon peel
2 eggs, lightly beaten
1 cup sour cream
2 1/2 tsp. vanilla
1/2 tsp. pure lemon extract
2 cups flour
1 Tbs. baking powder
1/4 tsp. salt

[Filling]
1 cup chopped walnuts
4 Tbs. brown sugar
1 1/2 tsp. ground cinnamon
2 tsp. powdered sugar.

Preheat oven to 350F. Grease and flour 10-inch Bundt pan and set aside.

Stir together filling ingredients and set aside.

Cream butter and sugar together, add lemon peel, lemon [extract], vanilla, eggs, sour cream; blend well.

[In separate bowl], combine flour, baking powder, and salt; gently fold into creamed mixture. Mix until just blended; do not overmix.

Spoon two-thirds of batter into prepared pan and spread evenly. Sprinkle nut mixture over top. Spread remaining batter over filling in pan. Tap pan to settle batter.

Bake for 55-60 minutes until tester comes out clean. Let cool 10 minutes in pan, then unmold onto plate and cool at least 30 minutes before cutting. Dust with powdered sugar.

[BakerAunt]

Sunday dinner was stir-fry using leftover chicken, soba noodles, celery, carrots, onion, garlic, red bell pepper and snow peas (both from our garden), mushrooms, and broccoli. I did not have any drippings to add, so I used a bit of soy sauce to enhance the flavor.

[BakerAunt]

This recipe originally submitted by garcistac to the Baking Circle on Tuesday 2011-09-06. This poster was replying to someone looking for the Almond Cloud Cookie recipe on the KAF site and noted, "I couldn't find the cloud cookies in the search either." Before transcribing this recipe, I checked the KABC website, and the recipe is not there; it seems to have been replaced with one that uses their almond flour. So, I will transcribe the recipe that garcistac posted here to be part of the Nebraska Kitchen recipe treasure trove.

Almond Cloud Cookies

10 oz. almond paste
1 cup sugar
1/4 tsp. salt
2 large egg whites, lightly beaten
1/4 tsp. almond extract
1/8 tsp. extra-strong bitter almond oil
[Note: the traditional version of these cookies have a hint of lemon or orange. If desired, rplace the bitter almond with 1/8 tsp. lemon or orange oil.]

Confectioners sugar or glazing sugar for topping

Pre-heat the oven to 325F. Line two baking sheets with parchment paper.

Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer. [Transcriber note: a hand mixer should work.]

Add the egg whites gradually, while mixing, to make a smooth paste.

Stir in the flavorings. [Transcriber: I assume this means the extracts.]

Scoop the dough by heaping tablespoons onto the prepared pans. Sprinkle the cookies with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.

Bake the cookies for 20-25 minutes, until brown around the edges. Remove from the oven, and let cool on the pans.

Yield: 21 cookies

Additional Notes:
To make Chocolate-Almond Cloud Cookies, add 1 cup chocolate chips to the dough right after adding the egg whites.. Bake as directed: Yield 28 cookies.

To make Italian pignoli cookies, use 2/3 cup (3 1/2 oz.) pine nuts (pignoli), dip the tops of unbaked cookies in the nuts. Flatten them gently on the baking sheet. Bake as directed.

[kimbob]

Thanks, cwcdesign and BakerAunt. After taking care of her here for 3 1/2 years, her Parkinson's is getting worse physically and mentally. Mom has a lot of hallucinations. She does come out with some amusing stories. One was that she's got a 2nd husband named Don and mom told me 'it's complicated'. Lol. I have a step daddy!! The food is really good there, thank God. I try to be there for lunch with her. She had lemon pepper cod last week. She told me Steve 🤷‍♀️ caught it and she filleted it. 😊 so, I go and listen to her stories about people she sees there who aren't there. She told me to call my grandmother (her mother who died in 2000) to tell her what's going on. Then mom asked me when was the last time I talked to her. Um, 21 years ago!? It's sad and depressing and I'm working on getting over the guilt. I take the dog to the park twice a day which is relaxing. They're taking good care of her. I'm happy I got her into one of the better nursing homes.

[BakerAunt]

On Sunday morning, I made another batch of my Scottish Style Scones (Barley) for breakfast. They bake well in the countertop convection oven. I made them so that I can use up small bits of jam leftover from canning.

[cwcdesign]

The pizzas were a success! Will increased his amount of dough by 50% - he likes them big and I like them a tiny bit thicker to have a chew. He succeeded on both accounts. We had one cheese - he always makes his own mix depending on what we have or what is available - this time, havarti, Colby jack and mozzarella - Margarita with fresh basil and the very last tomato from the garden, a vegetable with sautéed eggplant (from the garden), red pepper, caramelized onions and the last was pepperoni, Will's pickled pepperoncini, kalamata olives and oven-dried tomatoes (that I made from Romas from the garden). I ate too much! Everything was great.

Len, we always get bubbles in our pizza dough and they just collapse before we eat them.

[RiversideLen]

I had made KAB's Ultra thin pizza crust a little while back but without the Durum flour. I have bought a bag of it and made a batch with it the other day. Some little things I changed, when I made it the first time the crust bubbled up a bit while baking. That is the result of using more yeast than necessary, so this time I reduced the yeast from 1 tsp to 1/2. I also reduced the salt from 1 tsp to 1/2. I also subbed 1/2 of the AP flour with whole wheat. The recipe says to make two pizzas from it but I divide it into three. I made the first one last night (also with homemade sauce from my garden tomatoes). The crust still bubbled up so I think next time I will reduce the yeast again and use only 1/4 tsp. Otherwise the pizza was good but I don't know if I can tell a difference from the one I made yesterday and the original batch in which I did not have the Durum flour.

Tonight's dinner will be another pizza and a salad.

• This reply was modified 4 years, 8 months ago by RiversideLen.

[BakerAunt]

It is always irritating when a product on which we depend is discontinued, especially when we are not sure if anyone else carries it.

In honor of our eleventh wedding anniversary, I made my adaptation of KAF’s Whole Grain Baking Book’s Cornmeal-Rye Waffles. (I replace the butter with 1/3 cup canola oil and halve the salt.) for breakfast. We ate them with maple syrup combined with blueberry sauce leftover from the pie I baked earlier in the week

[BakerAunt]

On Friday morning, I baked Lemon Blueberry Loaf Cake from Jenny Can Cook. I substituted 1 cup of white whole wheat flour for that much AP flour and added 2 Tbs. Bob’s Red Mill milk powder. I used buttermilk but still added the lemon juice. The loaf tested done at 55 minutes. I had to run a plastic spatula around the sides before removing it from the pan. Next time I will check it at 50 minutes, as the outside may have been a tad overdone. We sliced some for dessert tonight and enjoyed it, so I will bake this recipe again.

I also baked my healthier adaptation (less saturated fat, less salt, and more calcium) of the multigrain crackers from the King Arthur Whole Grain Baking book.

[Mike Nolan]

'Follow the science' was never anyone's policy, in part because science had (and still has) only at best partial answers.

But a whole lot of 'social re-engineering' has taken place, in the guise of 'following the science'. And it is far from clear that it worked, at least against the virus.

[cwcdesign]

I went to the garden on Tuesday to pick some flowers to take to my Mom's "box" (she's in a columbarium).

It's in very sad shape, but so are many of the other gardens. The cosmos and zinnias are doing great. The sunflowers have succumbed to whatever mildew they get, but I loved them - I found. true dwarf variety that I could even grown in a container. The hot peppers are still growing and the eggplant - I had gotten a trio variety from Renee's Garden and those all have done well. There is still some basil - I forgot to check the thyme. I suspect we will be done within a few weeks.

We're looking at putting some planters on one side of the condo since we are an end unit. Of course I have to run it by the HOA, but they're pretty relaxed on most things as long as it's well taken care of.

[RiversideLen]

I ordered Chinese delivery, an assorted appetizer plate (egg rolls, pot stickers and crab Rangoon), won ton soup and sesame chicken. I have enough left for tomorrows lunch and dinner.