Search Results for '("C'

[RiversideLen]

On Thursday I made a batch of sandwich buns. On Friday I made a pumpkin pie and on Saturday corn bread from a box mix (Whole Foods 365 brand, not bad).

[RiversideLen]

In the past couple of weeks I was able to get fresh, natural, unbrined turkeys from Whole Foods for $1.99 a pound, which was reduced from the regular price of $2.49. I got a 12 pounder that I put in the freezer and a 10 pound one that I cooked yesterday.

I had leftovers today except for fresh veggies (broccoli and carrots).

• This reply was modified 5 years, 5 months ago by RiversideLen.

[cwcdesign]

Harris Teeter had their fresh turkey breasts on sale, so I ordered one for pickup on Friday - I didn’t want to deal with anything this week. When Will went to pick up the order (our shopper didn’t call - they’re supposed to) he checked to see if anything was missing - the turkey breast of course and olive oil. So the person who brought the groceries out went back in to check. We did get a turkey breast - a frozen Butterball boneless one, but on the bright side, they didn’t charge us for it. Since it’s only the two of us it’s not a big deal and I don’t have to worry about boning it.

[BakerAunt]

On Wednesday, I baked Pumpkin Ginger Braid, a King Arthur recipe, using my own homemade pumpkin puree. I replaced 3 cups of the bread flour with whole wheat and increased the bread flour to 3 cups, which is needed since my pumpkin has more liquid than canned pumpkin. I increased the ginger, as I thought it did not have enough last time I baked it, from 1/3 to ½ cup and rehydrated it with a Tbs. of water in the microwave (then left covered). I added 1/3 cup milk powder (BRM) and ¼ cup flax meal to increase nutrition and replaced the 4 Tbs. butter with 4 Tbs. canola oil. I used golden raisins.

I was able to mix and knead it in the bread machine. It rose in a little over an hour in the dough bucket. I have the King Arthur mat with the braiding directions, so I was able to braid it on the first try, although I still need to work on where I join the pieces at the top. I let the second rise go for an hour. I brushed the loaf with beaten egg left over from when I baked crispbread, although I added 1 tsp. water. I baked on the second rack for 30 minutes, but it needed an additional 8 minutes to reach 190F. I covered it with foil for the last eight minutes, as it was overbrowning. Next time, I will cover it a little sooner.

The loaf was a little overdone on the bottom, not bad, but not desirable. I might use a double cookie sheet next time (this is my heavy one) or perhaps the third rack for baking. Another option might be to reduce the oven temperature. The flavor is excellent.

[chocomouse]

Skeptic, that's the way we seal jars when we initially make the syrup. We boil the sap that comes out of the tree(s), to 219.5*, which is now syrup, not sap. To re-package the syrup, heat the syrup up to 190*; you do not need to completely re-boil it, just get it up to around 190. Then pour it into clean glass jars, cap them, and they self-seal. You can hear the lid "pop" and then feel that the lid has lost it's flexibility if you poke it. It's the same process of canning, with a water bath or pressure cooker -- the lid is sealed. These sealed jars do not need to be refrigerated; once opened, however, they do have to be kept in the refrigerator. Sometimes we need to transfer syrup from gallon jugs into different containers (usually small, fancy bottles for wedding favors) so we use the same process - heat the syrup to 190*, pour into clean (sterilized in boiling water) jars, and cap.

Also, if you ever find mold growing on an opened container of syrup, you can scrape the mold off, toss it, and reheat the syrup to 219.5 (yes, 219.5 is correct if you have removed mold) and put it in a clean glass container and cap it. We've seen this happen a couple of times. Supposedly, the syrup container did not seal completely or was not refrigerated. Experts say the mold is actually growing in the water/moisture that was in the original container, not growing in the syrup which has a high sugar content.

I'm not sure how much heat a plastic funnel can manage, so to be safe, I guess you probably should use metal not plastic. We use metal at the sugarhouse. It is an easy process -- the hardest part is waiting for the syrup to come up to temperature -- it takes a while.

• This reply was modified 5 years, 5 months ago by chocomouse. Reason: Edited to change erroneous temperature
• This reply was modified 5 years, 5 months ago by chocomouse.

[BakerAunt]

It's good to see you posting, Joan.

On Tuesday, I made applesauce, using “seconds” that are a combination of Gold Rush and old-fashioned Winesaps. I froze two containers—one for Thanksgiving, and one perhaps for Christmas. We bought a half bushel of the seconds, and this was a test run to see how well they cooked (excellent) and taste (excellent). I used 5 lbs. and probably have another 10-15 lbs. I may can applesauce to save refrigerator space. We also bought a peck of Melrose, which we are already eating, and a peck of Ever Crisp to eat later (last very well). We bought a peck of the old-fashioned Winesaps which I will use for baked goods.

For dinner on Tuesday, we had leftover pork microwaved frozen peas, and sweet potatoes, cut up, tossed with olive oil, put on a baking sheet, and drizzled with maple syrup. I baked in the little convection oven for 1 hour at 375F. The sweet potatoes stuck a bit to the parchment, probably due to the maple syrup, so next time, I’ll spray it.

[BakerAunt]

Len--I've found that the KAF (or KABC) dried fruit blends work best in baking if rehydrated first. I usually put the fruit in a bowl with a Tbs. of water, cover with saran, and microwave for 30 seconds, then allow it to rest. The fruit absorbs most of the water, and thus does not pull it from the baked item.

[RiversideLen]

I made Oatmeal raisin cookies from a recipe that had rave reviews on Food dot com. The recipe is similar to the Quaker Oats recipe but uses more flour and more raisins. The dough was a bit on the dry side. Instead of just raisins, I used a cup of Bakers Dried Fruit blend I had from KAF and a half cup of mini chocolate chips. I baked a half dozen to test them (somebody has to do that!) and portioned out the rest and put them in the freezer to be baked at a later date. They didn’t spread but taste good. Next time I’ll just follow the Quaker Oats recipe.

[BakerAunt]

On Monday, I baked Whole Wheat Sourdough Cheese Crackers from dough I had in the refrigerator.

On Monday, I also adapted a recipe for “Pear-Walnut Coffee Cake.” The original is probably from a cooking magazine or booklet from years ago. It was a great favorite of mine, but it calls for ½ cup butter, plus 2 Tbs. in the topping. I replaced the butter with 1/3 cup canola oil and used low-fat sour cream. I used half whole wheat flour and added 2 Tbs. flax meal and 2 Tbs. milk powder (BRM). I also cut the salt to ¼ tsp. I reduced the sugar in the cake to 1/3 cup and the brown sugar in the topping to 1/3 cup, and the butter in the topping to 1 Tbs. I forgot to include ½ tsp. vanilla (lots of interruptions with my husband and the dog), but the cake is still delicious. We had some for dessert.

[kimbob]

Apple crisp with macs (my favorite) and honeycrisps. Ina's topping is the best!

[BakerAunt]

On Sunday, I baked two loaves of my more whole wheat version of Buttermilk Grape Nuts Bread, having ascertained that I have space in the freezer for the extra loaf. I replaced ½ cup of the bread flour with the high-gluten flour I want to use up. The dough seemed slightly dry, so I added 1 Tbs. water as it was kneading. (I wonder if the high gluten flour needs more hydration.) The house was cold (66F), so the first rise was 90 minutes. The second rise was 90 minutes—with my husband starting the fire in the front room after the first hour, and my moving the rising container with the loaves into that room. The loaves are now baking in the oven and looking and smelling good.

[S_Wirth]

This is a recipe many loved on the oldBC. First podted by lsb and adapted by MrsM for dough in bread machine:

Best In Show Dinner Rolls
Submitted by MrsM on December 01, 2009 at 9:57 am

DESCRIPTION
Best in Show Dinner Rolls

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This recipe took Best In Show at the 2007 Hunterdon County Fair in New Jersey. It is from Southern Living, February 1990, and originally posted by LSB. I have modified that recipe and use a bread machine.

The dough is VERY wet, but it does work into very sticky balls.

BEST EVER YEAST ROLLS

16 rolls

1 cup water (8 ounces)
1 stick unsalted butter
1 egg
2 ounces sugar (1/3 cup)
1/2 teaspoon salt
16 ounces KAF AP flour (3 1/2 cups using 4.5 ounces to equal 1 cup)
2 teaspoons instant yeast

Layer the ingredients in the order listed above in your ABM. Process on dough cycle.

Turn dough out onto a greased surface and fold dough over onto itself several times. Divide dough into 16 parts, about 2 ounces per piece. Shape dough into balls and place balls into a greased 10-inch square pan. If using the egg wash, line the pan with 2 sheets of overlapping parchment paper that comes up both sides, as the egg wash runs and sticks to the pan. Very messy to clean up. : )

Place in microwave, no heat or steam, and let rise 30 minutes. Or cover with a something larger so the cover does not touch the rolls and let rise.

After the 30 minute rise, begin preheating oven to 325 degrees. Just before baking, brush the tops with egg wash and sprinkle with your choice of seeds, or no seeds.

Bake at 325 degrees for 20 minutes, then turn up the heat to 375 degrees and bake for 13 minutes (while oven is preheating, count that as in the 13 minutes). Or you can experiment baking at a higher temperature and check after 20-25 minutes. I baked them for 30 minutes once, and they were too done, came out a bit dry but still very good. The rolls should be a nice mahogany brown from the egg wash when they are done.

[RiversideLen]

Thanks everyone. Italiancook, I took your advice and did some additional research. I seem to recall hearing that old canned goods have been found (100 years old) and examined and found to be safe to eat and still nutritious. What I found was that the best by date is determined by the manufacturer of the food. Past that date there might be some degradation of color and taste but it should still be good to use. However, the condition of the can and how it's stored are important too. i.e. avoid dented and rusted cans, store in moderate temps and avoid high humidity and direct sunlight. Also trust your nose, ÿour nose knows". The Food Network has an article on it, How Long Is Canned Food Good I'm planning on making a pie from it, I'll report back.

[cwcdesign]

25 minutes seems like an awful lot of time in the microwave, ItalianCook. When I thaw an English muffin or bagel (granted it's to put in the toaster). I do it for around 25 seconds wrapped in paper towel and it does the trick to thaw them.

[BakerAunt]

Len--As long as the can is intact (not bulging), it should be fine to use the pumpkin.