Since I hate to waste I decided to try making a dessert (to bring to neighbors) using up some of my Birds custard powder. I checked the internet for pie filling ideas and for pie crust ideas using up my biscoffs. Should have trusted the custard container directions and not the internet. I ended up stirring that pudding mix for 20 plus minutes until I realized that was too long. I followed the crust directions on another site and it ended in a non cohesive crumble. So I dumped the scrambled egg looking custard in a bowl with the cookie crumbs. I brought over some whipped cream and everyone thought it was delicious!!! Go figure.
My husband has been working hard sanding and applying polyurethane coats to bookcases that we had built for the study, since we could not find any bookcases that fit the need and were solid wood. Our contractor will install them next week. To thank my husband, I baked a cherry pie on Saturday night. I used my oil-buttermilk crust, the filling recipe from Baking Illustrated (from Cooks Illustrated), my adaptation of the streusel topping from Carol Walter’s pie book, as well as my adaptation of her technique from her Blueberry Streusel pie. I used three jars of Dark Morella cherries that we found at Aldi’s earlier this year. (I have another three jars in the pantry). These are equivalent to those I used to get at Trader Joe’s whenever I was near one. For the streusel, I replaced 1/3 cup melted butter with 1 Tbs. melted butter and 3 Tbs. avocado oil. We will cut into the pie for dessert tomorrow.
We had tuna salad sandwiches, a cool dinner on a warm but not really hot day (high 70's.)
On Saturday I made a large pot (1 ½ times my usual recipe) of split pea soup with ham, carrots, celery, and dehydrated onion (the last in deference to my husband). I seasoned it with thyme and marjoram. It as a good meal for a cool, overcast day with a few dribbles of rain. We have plenty to eat throughout the next week.
The Clonmel Kitchens Double Crusty bread that Paddy L posted on the old BC (and is here) makes an excellent sandwich bread when done in a loaf pan, though I prefer to do it as a free-form Vienna-style bread (substituting butter for the oil.) And it is one of the easier recipes to do.
I've done it in a 4x4x13 Pullman pan as well, but I scale the recipe down to use 24 ounces of flour.
I made a farro salad for dinner last night. Delish calls it their best-ever farro salad. It had crispy shallots and the old from those was used in the dressing. It's a very forgiving salad. I used fresh garden lettuce instead of arugula which has already gone by until the fall. It had fresh herbs - again from the garden, chopped nuts, fresh fruit (green apple this time) and cheese - I used the recommended parmesan. Will definitely make again with other ingredients. I have leftovers for tonight.
Sugar often goes in with the fat instead of the dry ingredients. As BA say, cream it with the oil (or the butter).
BA thanks for the tip but I am not sure there is anything I can do to slow my boys down. Sam took out a block of cream cheese and all the crackers I made and just sat there spreading the cream cheese on the crackers and finished most of both of them. I started adding Everything Bagel topping to them and that has not helped! I am back to rolling by hand instead of with the pasta roller. I think it's easier.
I put together bread dough I just haven't had time to shape, rise and bake (mostly the rises).
I'll make more crackers tomorrow.
On Tuesday, I made dough for another batch of my Whole Wheat Sourdough Cheese Crackers (Baker Aunt’s Crackers). I’ll bake them in five or six days. I am trying to keep up with my husband's consumption of them.
Aaron--Consider trying the Rye and Barley Crispbread. It makes 32 large squares which might slow the consumption a bit, as do the whole grains and the seeds on top.
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This reply was modified 4 years, 11 months ago by
BakerAunt.
Agriculture on a scale large enough to be economical and feed the world is going to create large-scale environmental issues. How these are addressed and at what cost is going to be a major challenge.
I read yesterday where corn prices have doubled in a year, part of the reason for that is that 40% of the corn is being used for biofuel production (eg, ethanol.) And of the corn that is used for food, less than 5% is for human consumption.
You can't get all the essential amino acids from corn, in fact I don't think there are any cereals or grains that have all the necessary proteins. (Combinations of foods, like rice and beans, can have all 8 essential amino acids.)
This is another family recipe that I've never baked & didn't eat growing up, because I refused to eat bread in those days. I noticed on a yeast manufactures website a year or two ago -- I think Red Star -- that over the years, cake yeast has come in different weights. The website at that time had a chart to tell how much yeast to use based on how many cups of flour, if anyone wants to go on an adventure & try this recipe.
1/2 cup cooked mashed potatoes
1 pinto potato water, warm
1 cake yeast
6 cups sifted flour
1 tablespoon salt
1/2 cup lard
1/2 cup sugar
1/2 cup lukewarm water (I don't know if this is potato water or an additional amount.)
1/2 teaspoon baking soda
1 teaspoon baking powder
Add lard to lukewarm water the potatoes were cooked in. Mix in sugar. Dissolve yeast in 1/4 cup lukewarm water. Add to mixture; stir in mashed potatoes. Gradually sift in flour, soda, salt & baking powder. Stir thoroughly. Cover & let rise 2 hours before working dough down.
Makes 2 loaves or about 2 dozen rolls. Can be covered and stored in refrigerator.
I've never baked or eaten this cake. I came across this recipe while looking at old family recipes.
2 medium-sized potatoes
1 cup margarine
2 cups flour
1/2 teaspoon baking soda
2 cups sugar
4 eggs
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon each: cinnamon, nutmeg & cloves (cloves are strong; 1 tsp. of them may be too much)
1/2 cup buttermilk
1 teaspoon vanilla
3 squares unsweetened chocolate, melted (I remember Grandma having Baker's chocolate squares, but I don't know if that was for this recipe.)
1 cup chopped walnuts or pecans
Peel & dice potatoes; cook in boiling salted water, covered, about 10 minutes, or until tender. Drain & mash, cover & keep warm over very low heat.
Combine flour with baking powder, soda, salt & spices.
Cream sugar & margarine until fluffy. Beat in eggs one at a time, beating well after each addition.
Alternately add dry ingredients with buttermilk, beating just to blend. Measure 1 cup mashed potatoes & add along with melted chocolate & vanilla. Beat to blend. Stir in nuts. Turn into 2 greased 9-inch layer cake pans. Bake in moderate oven (350*) 20-30 minutes. Frost as desired.
Dr. Andrew Ross gave an interesting presentation recently touching on gluten sensitivity issues. (I got the link on the BBGA forum, I think there are links to other presentations at this conference.)
Dr. Ross Presentation
I saw the stories about the battle of the Joshes, before and after, sounds like they had fun. They're already talking about doing it again next year.
As to the meatless Italian Beef, there is a certain amount of technical challenge to a food chemist in producing something that looks, feels and tastes like something else. Seitan (processed wheat gluten) is something that's been around for a while, like bean paste and tofu.
The lab-grown beef is, well, just strange. I'm not convinced it is more planet-friendly than a field full of methane-producing cattle, though. But if they can grow a ribeye steak, someday they may be able to grow a replacement kidney, liver or heart.
There are only two things I cook that my mother in law likes, the apple pie and apparently I can roast a turkey. She is a tough cookie when it comes to menu (never eats leftovers!) but she also does not like to cook either. I have that pie recipe down pat and not having to roll the crust to fit a pan makes it so easy to please her. Cherry and blueberry pie are liked too but apple is the favorite. Those raspberry cream cheese rolls sound so good. May have to try her out on those. My dad battles cancer for 8 years and was diabetic as well. The food at the hospital was so unhealthy. The cafeteria closed between lunch and dinner leaving you at the mercy of the vending machines if there for outpatient. Often bought food with us but sometimes ended up there without warning. Does make you wonder. It looked like the doctors and nurses were not eating any better than most people.
I baked my Lime Pecan Biscotti on Sunday, incorporating the changes I made last time, which uses 2/3 white whole wheat flour and more lime juice.
I also baked my Rye and Barley Crispbread (recipe here at Nebraska Kitchen). This time I topped them with sunflower and pumpkin seeds, since sesame seed seems to be an issue for my husband.
