Search Results for '("C'

[BakerAunt]

Ah, raisin bread sounds good, Aaron.

I baked a new recipe on Monday morning for Peanut Butter Cookies. The recipe comes from:

Healthy Peanut Butter Cookies

I used honey rather than maple syrup, as I thought the peanut butter would overwhelm the maple syrup flavor. If I were to make it with maple syrup, I would reduce the amount to ¼ cup + 2 Tbs., since maple syrup has more water. However, I do not need the cookies to be vegan, so I’m unlikely to use maple syrup. The creamy peanut butter I used (Santa Cruz) has just salt added, so I did not sprinkle any salt on top. I used my Zeroll #30 scoop which made 16 cookies. I baked on the third rack up and switched the tray around halfway through the baking time. We each had a cookie at lunch, and they are dense but delicious—substantial enough that we each found a single cookie satisfying, although they are small, which is good as each is 1 g saturated fat from the peanut butter. I also think that molasses would work well in place of the honey.

These would be good little energy cookies to take when traveling. Each has 6 g protein and 31.5 mg calcium and 165 mg potassium.

[Mike Nolan]

I haven't done any of the BBGA online courses yet, they're a suggested fee of $125, and I think that's a bit steep for less than a half-day of online training, especially since I'm a hands-on learning person. But if Debra Wink does her sourdough class online, I'd probably take that one. (I was scheduled to go to Texas for her two day seminar on sourdough when Covid started cancelling everything.)

[Mike Nolan]

Interestingly enough, his Challah dough recipe, which you can get if you subscribe to his site, doesn't have any egg in it, though he does use an egg yolk wash. It does have sugar and sunflower oil in it.

One of the items on his Instagram page is a braided loaf that looks like it must be made from a dozen or more strands. (He doesn't say how many, though he does ask for guesses, so maybe he'll post the right answer some time.)

[BakerAunt]

For breakfast on Friday morning, I baked Oat Bran Apple Date Muffins, a recipe that I developed from “Oat Bran Fruit Muffins,” a recipe that appeared in The Los Angeles Times food section many years ago. My version increases the oat bran by half, replacing that much flour, and uses white whole wheat flour. I also reduced the baking powder and use buttermilk rather than nonfat milk. I omit one of the two eggs and do not add grated orange pieces. I used a small traditional Winesap, which I did not peel. I used a tip from a Washington Post recipe to grind the oat bran in a food processor before using to prevent baked goods from drying out. I baked these as six jumbo muffins and froze three for quick breakfasts (just thaw on counter the night before using). I have an early morning vaccination appointment tomorrow, so I will have one for breakfast that day.

[chocomouse]

Tonight we had pizza, the first time I cooked pizza in the Breville. It came out good - crispy and browned on the bottom with melted lightly browned cheese (but not burned) on top. I cut my recipe from 3 to 2 cups of flour, and next time will try only 1 3/4 cups. The pan that came with it is not nearly as nice as the cast iron pan I've been using, and a lot smaller - but it fits into the oven.

[chocomouse]

It is an awesome, sweet rig! I have no idea how to run it. I loved the old-fashioned set up we had for 37 years (and my husband's father and grandfather used for I would guess, 50 years). That was when I hauled in armloads of logs and shoved them a couple at a time into the arch to keep the syrup boiling. And stuck a thermometer down into the boiling mass of sticky stuff to see if it was getting close to 219* yet. That's all done electronically now. We just need to monitor, in case something goes wrong. And it does -- every week it's something else! My husband and son have all the tubing hooked up to the trees now, and will start tapping tomorrow.

[BakerAunt]

I had three more Blood Oranges to use, so I tried a new recipe that came in a Nordic Ware email that featured citrus recipes:

https://www.nordicware.com/recipe/blood-orange-loaf-cake/?utm_source=Newsletter&utm_medium=email&utm_campaign=Citrus Recipes&mc_cid=06f057c0c2&mc_eid=da940b452d

The recipe also let me use up a scant ½ cup of almond flour that has been sitting in the freezer. I made no changes to the recipe, even using the olive oil. I was concerned that the batter nearly filled the pan, and I was irritated that the recipe said not to fill it more than ¾ full. I went ahead with all the batter since I know from experience that oil cakes do not rise that much. I treated the pan with a new batch of the pan grease. I checked the cake at 40 minutes, and it was not yet done. It tested done at 45 minutes. I let it cool for ten, and then IT DID NOT WANT TO COME OUT OF THE PAN! I managed to get it out, but a chunk stuck on either end. I was able to remove it and plop it back onto the cake. The warm syrup that is brushed onto it should keep it in place. Tomorrow it gets an additional glaze.

I assume that I did not get those two spots greased vert well, although it was odd that it was the exact same spot near each end. The cake does not have much gluten, with 3/4 cup AP (Gold Medal), 1/2 cup almond flour, and 1/3 cup semolina, so it is delicate.

I'm looking forward to tasting it for dessert at dinner tomorrow and will report on it.

[RiversideLen]

Chocomouse, that is a sweet setup! (yeah, pun intended)

[chocomouse]

I did make that recipe about 2 years ago. I'm planning to make it in a week or two and send it up to the sugar house in a cookie (squirrel and mouse proof!) for my husband and son to snack on. I'll probably use raspberry jam since Rhett doesn't care for marmalade.

Does your pour spot drip? The syrup dispenser bottle I recently bought from KABC does not drip, and pours out a thick drizzle of syrup. We like it.

[BakerAunt]

I declared Monday a day of baking, as we were out of our three essentials: granola, crackers, and bread. I started by making my slight variation of King Arthur’s Maple Granola recipe on their site. (I halve the coconut, delete the salt, and add ½ cup pumpkin seeds.)

I next baked my Whole Wheat Sourdough Cheese Crackers from the dough I made last week.

My third project was Millet-Sunflower Bread. The recipe is in King Arthur’s Whole Grain Baking (pp. 202-203). [Note: if you bake the recipe for the single loaf, only cook half the amount of millet it specifies, or you will have LOTS left over.] I have worked out a recipe to make two loaves and modified it by increasing the whole wheat flour and replacing 1 cup of the bread flour with high-gluten flour that I have on hand and ¼ cup First Clear flour in place of vital wheat gluten. This time I used maple syrup in place of honey, in part so that I could rinse out maple syrup jugs prior to recycling them. I also adapted the recipe to work with my Cuisinart stand mixer, and I hold the oil and salt until after the rest period. I did not double the 1 tsp. of yeast when I first worked out this recipe but used 1 ¾; however, I decided that given the whole grains, I would go ahead and use 2 tsp. The loaves had excellent oven spring (I preheated the oven to 75F and then turned it down to 350F). They are cooling on the rack. I will freeze one and we will slice the other one tomorrow. Due to the millet, these loaves need to be consumed within a few days and to be kept in a cool place. It also helps not to seal the container in which the loaf is kept.

[kimbob]

I had bought bakers ammonia about 30 yrs ago from kaf to make their vanilla dreams. Don't remember much of how they were but I do remember that months later when I went to use the bakers ammonia,it had evaporated!! I just bought some on Amazon and it should be delivered today. There is some German baking I want to try out and need it. Any tips on how to store it? Maybe in my food vacuum thingy?

[BakerAunt]

Chocomouse--I got the maple syrup into glass jars and sealed on Sunday afternoon. Rhett's instructions were perfect. I used four jars that had once held Vermont Country Store maple syrup, which are about 3 cups, but with filling them to 1/4-inch headspace hold somewhat more. I was able to fill three jars completely. The other one did not have quite enough, but since we were ready for more maple syrup, I just put my plastic pour spout lid (Vt Country Store) onto the bottle and popped it into the refrigerator.

I did some taste testing, liking of used spatula when I finished.... Heavenly.

Today I'm using some of your syrup in Maple Granola.

[BakerAunt]

My original post disappeared. I had posted links to a three-day episode of the comic strip, Breaking Cat News (Thursday, Friday, and Saturday), in which the cats and their humans were paying tribute to the Great British Baking Show. Sorry it disappeared, but you can google the strip on Go comics and read it there.

[BakerAunt]

The recipe sounds great, and would make a fast breakfast, but I won't be trying the baked oats, since it has 3 Tbs. butter and less oats than when I cook them my usual way for breakfast.

The Bob's Red Mill has different water to steel-cut oats ratios depending on whether the oats are cooked right away or rested overnight. It specifies 3/4 cup water to 1/4 cup oats when cooked right away, but 1 cup water and 1/4 cup oats when they are allowed to rest overnight after being added to the boiling water, or when using a slow cooker for overnight. When I made the steel-cut oat crackers last week, I used the ratio for cooking directly, and the water was mostly gone after 15 min. (directions say 15-20 min).

My breakfast steel-cut oats are 1/4 cup, which I add to boiling water and let rest covered on the stove overnight. The next day, I add 1/3 cup milk and 1 Tbs. dates. I cook over medium heat, stirring occasionally, until the spatula, pulled across the bottom of the pan briefly leaves a clear spot, then I cover, turn off the heat, and make my coffee. While the coffee brews, I put the oatmeal into a bowl with 1/4 tsp. maple sugar and chopped walnuts. It's a 20 minute process. I've thought of making a double recipe and microwaving the other half the next day, but then I'd be fighting my husband for the microwave, as that is how he cooks his quick oats.

[Mike Nolan]

Cinnamon and blueberries aren't the best combination, but cinnamon and apples are a natural pairing. I may try cutting both the baking powder and salt in half, it was definitely a little too salty today. My wife says for 3/4 cup of rolled oats she generally only puts in a pinch of salt. We had it for lunch and there's about enough left for my wife to have for breakfast tomorrow.

We usually put raisins in oatmeal, which ramps up the carbs a lot. My wife figured this recipe as having about 11 grams of carbs per serving (9 servings total).