Search Results for '("C'

[chocomouse]

I made Len's Buns today, with BakerAunt's usual substitution of buttermilk for the water. I scaled up the recipe and made 6 round "sandwich thins" plus 10 hot dog buns using KABC's New England Hot Dog Bun pan (which I dislike and have only used a couple of times over the years). I've made dinner buns from Len's recipe several times, but somehow this time they are even better; perhaps I screwed up the scaling, not sure. However, they are not soft enough to make a good hot dog bun. I guess a hot dog bun should be made out of fluffy white store-type bread dough. They are delicious, chewy and crispy on the outside.

[aaronatthedoublef]

I made pizza dough and more bread dough. I also made BA's crackers. Over at the BBGA someone suggested rolling the dough with a pasta maker so I tried that (first time I've used a pasta maker). I did two passes and made long strips that I cut into squares. I did the first past on 1 - the widest setting and then the second pass on 2. The dough was more even than my hand rolling and I think it was faster once I figured things out. I might have been able to do a third pass on 3 or 4. I'll play around some more.

Violet and I went sledding instead of baking today. More snow is expected tomorrow.

[Italiancook]

For the first and last time, I baked a mug cake last night. I was hungry for chocolate, but it was too late to start a regular cake. I turned to Food Network for a mug cake recipe. Didn't have chocolate chips, so I couldn't make what I wanted. I chose Trisha Yearwood's Peanut Butter Mug Cake. The reason I'll never make another is that I still had to pull out the flour, sugar, peanut butter, baking powder, and the egg carton. And put them away! I should have just made my grandmother's chocolate cake while I had everything out regardless of the time. It's easier to make a regular cake & freeze it in portions. Plus, I had a fork (whisking), a bowl, a mug, and 2 small saucers to wash. When I bake, I put the egg(s) on a saucer to take the chill off while I do other tasks. And I use a saucer to hold my measuring cups and spoons to keep them off the counter.

[BakerAunt]

Today I tried adapting my recipe for "Orange Marmalade Oatmeal Crunch Bars," which I posted here at Nebraska Kitchen in 2017. The amount of butter is prohibitive for me now, but I had about 6 Tbs. of orange marmalade in a jar that I wanted to finish, not to mention the need for some cookies around here that accord with how we now eat.

I made a half recipe, as there was a jar of orange marmalade in the refrigerator that I wanted to finish. For 5 Tbs. melted butter, I used 1 Tbs. plus 3 Tbs. canola oil and 1 Tbs. water. I also deleted the coconut (my husband does not do well with it, and it is high in saturated fat, so I should be eating it only in extreme moderation--if there is such a thing). I used an 8 ½ x 11 ¾-inch jelly roll type pan (measuring the bottom) that I lined with parchment. I would have liked a slightly smaller one I baked 15 minutes. I should have cut them immediately, but I let them cool for about 20 minutes. Fortunately, a large knife, pressed down onto the line, worked well, although I had some crumbling. I suspect my husband will sneak one tonight. I had a crumbly piece that tasted fine, and they have a nice crisp bite.

[BakerAunt]

I sympathize, Kimbob. My husband is also not a caraway fan. The pumpkin rye bread that I bake from Stanley Ginsberg's recipe calls for grinding the spices (includes caraway). I find that it contributes to the overall flavor without being blatant.

I like the sandwich sprinkle in the quinoa salad that I make. It's a Penzey's recipe, but I substituted with what I had on hand.

[kimbob]

Yesterday baked KAF sandwich rye bread. Nice and soft. Didn't put caraway seeds or dill seeds in because my husband doesn't like them. I love caraway seeds. Sigh I'm thinking of getting ground caraway and using that next time for more flavor. I need more sandwich sprinkle (great mix) from penzeys anyway. Time for an order.

[Joan Simpson]

Our cabinets were built by my father in law and my husband,son and me(he had a cabinet shop) so we did all the cabinets out of birch and stained everything.This was in 1986 there's wear but everything is fine,well made solid wood,no particle board and I have some heavy stuff in them.As everything else wood is way up in price now.

I'm glad you got your cabinets fixed BakerAunt and pray they hold up for you.

[Mike Nolan]

I would recommend you at least contact the cabinet company to let them know what happened.

Glad to hear your contractor was able to do something about it.

Our kitchen cabinets, and those in several bathrooms were all made by a local company that specializes in cabinets for restaurants and offices, and they are SOLID. (Weren't cheap, either.) We have had the trim come unglued on a couple of edges over the last 24 years and there's one cabinet hinge that is falling apart, I'm not sure where to get a replacement it doesn't appear to be one the hardware stores carry.

[BakerAunt]

Thanks for the report on the syrup dispenser, Chocomouse.

On Tuesday, I made broth from the bones of the chicken I roasted the day before.

For lunch on Wednesday, I made Curried Butternut Squash soup, using most of the squash puree I made on Saturday. I whisked it with chicken broth to the desired thickness, added 1 tsp. of Penzey’s Now Curry, and put in about a Tablespoon of leftover full-fat yogurt. I had enough for another two days.

For dinner on Wednesday, I made stir-fry, using soba noodles, the rest of the chicken, celery, carrots, red bell pepper, green onion, broccoli, and mushrooms. I also put in some small chunks of roasted sweet potato. I had bought sweet potatoes at Kroger and did not notice until we got home that four of them had been badly smashed. (That is one reason I do not like pre-bagged produce.) I was able to rescue half of three of them, so I roasted them and put them in the stir-fry. In the future, I will carefully inspect each one through the bag.

[chocomouse]

I baked an upside down apple cake this morning. I use a 14 inch diameter pizza pan that I do not use for pizza, so that it made a rather thin cake that was nice and crispy on the edge and top. I poured a thin layer (might increase this amount next time) of caramel sauce in the greased pan, and arranged sliced apples in a circular pattern to cover that. I daubbed the cake batter over that and sprinkled with sparkling sugar. I flipped it out of the pan as soon as it came out of the oven; any excess caramel in the pan I just scraped out and distributed over the apples. It is very good.

[RiversideLen]

Yesterday I made cream of veggie soup (cauliflower, carrot, broccoli and potato flakes) from some turkey stock I had in the freezer. I had it with a sliced meatball pizza.

Tonight I will make a pepperoni pizza and turkey veggie soup. That will finish my stocks of turkey stock. I will miss it, it's been tasty.

[cwcdesign]

Now, Nathaniel down in New Zealand is baking! yesterday I sent him a KABC link to the pretzels and beer cheese - he and I had not had success making one we liked - this one had the addition of cream cheese. so he asked if pretzel bites were easy to make - I said yes, but he needed to read through the recipe first and get all his ingredients measured and ready, then it would be easy (he and I both have the habit of starting recipes before everything is ready). he used his girlfriend's kitchen aid and it all came out well

[chocomouse]

For dinner tonight, I've made beef stew, using our favorite recipe from our days living in Germany. It calls for vinegar (to tenderize, as the German beef is quite tough) and caraway seeds, which give it a flavor people seem to love or hate. We love it.

[BakerAunt]

On Saturday, I baked my Rye-Barley Crispbread. I wanted a cracker that would be around for me for a while. My husband usually avoids them due to the sesame seed. The recipe works so much better for me now that I just knead the dough by hand for 15 minutes after letting the stand mixer combine it.

I also baked my version of King Arthur’s Pompanoosuc Porridge Bread, once again baking it in the uncovered Emile Henry long baker. My version includes replacing 1 cup of water with a cup of buttermilk, which I stir into the cooked porridge (use 1 cup water and ½ cup of the dry porridge). I cut the salt to 1 ½ tsp. and the yeast to 1 ¾ tsp. I replace the sugar with 1 ½ Tbs. maple syrup and the butter with 1 ½ Tbs. olive oil. I let the Zo do the kneading.

By the way, King Arthur has the Pompanoosuc porridge back in stock.

[BakerAunt]

For lunch on Saturday, and for the next two days, I used the leftover bulgur from last night. I sauteed plenty of chopped carrots, celery, and some remaining onion in olive oil. I added a can of Muir fire-roasted organic tomatoes and a small can of chicken. I seasoned with ¼ tsp. garlic powder and 1 tsp. Arizona Dreaming blend from Penzey’s. It hits the spot for the desire for some southwestern food, which Scott cannot eat, and which I crave every now and then.

I roasted a butternut squash in my countertop oven (375F for an hour), then scooped it out of the skin and pureed it. Some will be for future soups, and some will be for muffins later this week.

I cooked a pot of Great Northern beans. Some are for soup tonight and some will be frozen.

Dinner on Saturday was a modified minestrone soup. In deference to my husband’s tummy, I did not include tomatoes or any spices other than garlic, and I used a heaping tsp. of dried onion rather than fresh. I put in celery, carrots, red bell pepper, mushrooms, zucchini, 1 ½ cups cooked Great Northern beans, and a cup of penne pasta. I used frozen turkey broth. It came out nicely, and I grated Parmesan on mine.