Search Results for '("C'

[Mike Nolan]

Wait until she discovers things like Moomies buns! (I also really like the recipe for 4 cinnamon rolls in a 6x6 pan, it works better for the two of us than a tray of 12 or more rolls.)

A recipe that is just plain fun to make is grissini (thin bread sticks.) I like the fast way of shaping it that is in Carol Field's book. You shape the dough into rectangles that are 4 inches wide and cut off pieces of it with a bench knife, then grab the ends and pull them to about 12 inches wide and put them on the baking sheet. It takes some practice to get them even, but it is really fast once you get the hang of it, and the breadsticks will just disappear at the table!

Over the years our go-to bread has changed several times. I used to make the honey wheat bread recipe I developed 4-5 times a month, then for several years the Clonmel Double Crusty bread that Paddy posted was the most frequent one I made (I make two changes to it--I use butter instead of oil and I shape it as a free-form loaf, making it more of a Vienna bread.) For about six months it was the Austrian Malt bread (sometimes adding some semolina), but for the past year or so it has been Jeffrey Hamelman's Semolina bread recipe. (Semolina breads have a lower glycemic index.)

His recipe is online, but there's an error in the first edition of the book regarding the sugar and the version of this recipe that is online has the same error. It calls for 0.6 ounces but calls that 1/2 teaspoon, in fact 0.6 ounces is 4 teaspoons.

[Mike Nolan]

In the 24 years we've lived in this house, we've only had a few power outages that lasted longer than an hour. In the infamous pre-Halloween 14 inch snow storm in 1997, the lights blinked a couple of times but we never lost power at all, our old house (we were still in closing for the sale) lost power for around a week because a limb took down the feed to the house.

We have buried power lines here, so storms don't generally affect the power lines.

I know my dentist's office was without power for about an hour this morning, and the UNL campus was partially blacked out at least twice (not the dorms but most other buildings), but as of early afternoon the temperature is back up to around zero, meaning power and gas consumption is down, so the blackouts are done, at least for now. But given the how the power industry is changing, rolling and even regional blackouts are going to be more common for everyone.

I've thought about a generator, but I'd probably have to do some major rewiring so that I had a separate power panel for the devices I wanted to make sure stayed on, furnace/air conditioner, refrigerator, freezer, etc.

[Mike Nolan]

According to the weather service, we hit a low of 31 below last night, the 2nd coldest temperature ever recorded in Lincoln (33 below is the record.)

The power company has been doing some rolling blackouts in selected areas of town, so if this neighborhood get hit with one this site might be down for an hour or so. We're part of a multi-state power pool, a nation-wide shift to wind or solar power and the shutdown of coal and gas-fired generators and nuke plants has created a shortage of reserve power generating capability, and it is so cold and icy that the wind turbines are freezing up.

The long run story is--get used to rolling blackouts in really cold or really hot weather, folks.

[cwcdesign]

Will has baked two loaves of bread over the past few days using the Zo for making the dough. The best part about the machine is making dough while you attend to other things. He made a loaf of pan de mie subbing in 120 grams(1 cup) of white whole wheat and then he made a loaf from the No Knead Cheese Burger Buns recipe from KAF subbing in 100 grams of sourdough starter. Both were excellent.

My visit to the doctor went well yesterday. I'm starting to use my left hand but the wrist needs some time to bend - he's having me push the palm and the back of the hand several times a day to get the motion going. At PT, they can still only work on my fingers until I go back in 3 weeks. In a couple of days, I think Will and I are going to try to cook or back something together since I can't lift too much - but at least I'm attempting to do things with my left hand to get the strength back.

[BakerAunt]

Georgia Rolls--sounds like you have an award-winning recipe, Joan!

On Monday, I made the dough for another batch of my Whole Wheat Sourdough Cheese Crackers (aka Baker Aunt’s crackers). I will bake them at the end of the week,

When we went to Kroger two weeks ago, I was able to buy blood oranges. I used three to bake Chocolate Olive Oil Cake with Blood Orange Glaze on Monday evening. I made this recipe last year and raved about it at Nebraska Kitchen. I again substituted half white whole wheat flour. This time, I dared to use the olive oil. As I did last year, I reduced the oil from 1 1/3 cup to 1 cup and used buttermilk which I increased from 1/3 to 2/3 cup. I baked the recipe in two six-cup Bundt pans, one the traditional and the other a swirl. I will freeze the traditional one, along with some of the blood orange juice to glaze it. The other cake I will glaze for dinner tomorrow. It makes the most beautiful pink glaze. My husband suggested that since he will be shoveling snow most of tomorrow morning (it has been coming down since late afternoon and is supposed to continue until around 2 a.m. tomorrow), maybe we should consider slicing the cake at lunchtime, as he will have earned it.

[chocomouse]

Love the Georgia roll idea (I lived in Savannah for 2 years). They sound yummy, plain or Danish.

[Mike Nolan]

I am making a pan of brownies (box mix) today.

[Mike Nolan]

This is my version of the classic thin-crust Roman pizza crust:

9 ounces AP flour
3 ounces semolina
1 teaspoon salt
1/2 teaspoon instant yeast
1 teaspoon sugar
1/2 ounce oil
1 cup (8 ounces) cool water

Mix the ingredients until they're combined and then let it sit for 10-15 minutes to hydrate. After hydration, mix until gluten is well-developed, 4-5 minutes. The dough should be soft and sticky, as it is 67% hydration.

Oil the surface of the dough, cover and let it rise for 90 minutes at room temperature, then stir it down, oil the top again if needed and refrigerate overnight.

Take out of the refrigerator 3 hours before you want to use it. It will stretch out easily to about a 15x20 rectangle or two 13 inch circles . (I put it on the underside of a 3/4 sheet pan that has been dusted with corn meal.) I find it helps to sprinkle a little flour on the dough as I'm stretching it out to keep it from sticking to my fingers.

Top as desired. (We like a little sauce, artichoke hearts, mushrooms, tomato chunks, havarti cheese, mozzarella cheese and a little 4 or 5 cheese blend.)

Preheat the oven to 375 degrees. I bake it on the bottom rack for about 25 minutes, turning the temperature up to 400 when the dough goes in and up to 425 after 15 minutes when the dough is turned, so that the bottom element of my electric oven is on most of the time.

The pizza should be brown and firm on the underside. We tend to cut it into small rectangles with scissors, getting about 20 pieces.

I started with Peter Reinhart's Roman crust recipe in 'American Pie', but have tweaked the ingredients.

The latest tweak (4/23/21) was:
8 ounces bread flour
2 ounces semolina
1 ounce whole wheat flour
1 ounce corn meal

[kimbob]

Changed my mind. Welsh rabbit (RAREBIT) instead. Bacon!!! Lol

[BakerAunt]

To celebrate Valentine's Day, I made my husband's favorite breakfast: Waffles. I used the recipe for Cornmeal-Rye Waffles from the King Arthur Whole Grain Baking Book. I always reduce the salt by half. For the cornmeal, I used 1 cup fine ground and 1 cup medium ground (both Bob's Red Mill). I am gradually increasing the amount of medium ground that I use to see if it can be the only cornmeal in this recipe, as Bob's no longer produces the fine-ground whole grain cornmeal. The recipe made 11 Belgium waffles, so I have three left, which I will cut into separate squares, wrap, and freeze for quick breakfasts.

[BakerAunt]

I began Saturday by baking a double recipe of the maple cookie recipe that I developed (no butter and low in saturated fat). My husband has pronounced them his favorite cookie.

I also baked two loaves of my Buttermilk Whole Wheat Grape Nuts bread, a favorite of my husband. I tweaked it slightly by increasing the special old yeast to 1 ½ tsp., which I combine with 2 tsp. regular yeast. I also increased the buttermilk from 1 2/3 to 1 ¾ cup. I started it in a 380F oven, then dropped the temperature to the usual 350F to see if I could get greater oven spring in this more whole wheat version, but the difference was marginal.

[kimbob]

Just made a bottle of gluhwein and drinking a cup. 😋 I've been googling and did see Dorie's recipe for leckerli and thought it looked like lebkuchen. Thanks for the link, Bakeraunt. Saves me typing for it again. There were also recipes for Lebkuchengewurz (lebkuchen spices). I have all the ingredients plus crystallized ginger which I plan to use. Still had a little gingerbread dough in the freezer and sliced it for cookies. Thanks all for your input. Supposed to snow tonight, monday, tuesday. Gonna try a lebkuchen one day.

[BakerAunt]

Lebkuchen and Leckerli appear to be interchangeable as names. I've actually made Leckerli from a McCall's Cooking School magazine (at the moment, I cannot find those) about 30 years ago. The recipe called for cutting them out as hearts, and oh, it was hard to work with that dough, but the results were stunning. I took them to a book group I belonged to at the time, and people were very impressed.

I have considered making Dorie's recipe (same one that is in her book), as it is one of the few non-butter recipes. I was deterred by not having the Grand Marnier--and not wanting to spend $20 for a small bottle of it. It could probably be left out.

[Italiancook]

This was the first time I'd heard of lebkuchen. I looked up the recipe on KABC, but it's not something I'd try. I don't like ginger. But it was fun learning about a new (to me) recipe.

[Mike Nolan]

Surgery seemed to go well, won't really know much until they take the eye patch off tomorrow morning. We've probably gotten less than an inch of fresh snow today, but will likely get more overnight, and possibly 4-5 inches by Monday, when the really cold temperatures are supposed to get here (20-22 below). UNL has already advised staff that classes may be shifted to online-only on Monday.

We're having onion soup tonight.