Search Results for '("C'

[chocomouse]

I forgot - I did cook today! I made Pudding-wiches; I used to make these often during the summer when my children were young. It's instant pudding mix (kids preferred pistachio, I prefer chocolate with peanut butter stirred in) using 1 1/2 cups milk, allowed to set up for 5 minutes and then a dollop spread between 2 graham crackers and frozen for a couple of hours. They need to sit for about a minute before eating, otherwise they are too hard to bite into. This is a nice cold summer snack, a change from popsicles or other frozen treats.

[BakerAunt]

For lunch on Thursday, I tried a Bacon and Tomato sandwich with turkey bacon. I had already tried Canadian bacon and deemed it unacceptable. The slice of turkey bacon is better than the Canadian Bacon. It will never be the same as regular bacon (and I've not ruled out a week of real bacon and tomato sandwiches), but it was a lot closer. The drawback is that while low in saturated fat (0.5 g saturated fat), it is highly processed and high in sodium at 200mg per slice, which is why I only ate one slice.

I might have gone for real bacon, but due to my ankle, my husband accompanied me into Kroger. He suggested that if I'm dissatisfied, next time I can use a (mostly) nitrate-free bacon. It is apparently too much to ask to find a low-sodium one in my part of Indiana.

[BakerAunt]

To go with the rest of the Turkey Zucchini Loaf for Wednesday dinner, I roasted cut-up potatoes, tossed in olive oil and tossed in Penzey’s Bavarian Seasoning and sprinkled with a bit of salt. I also used fresh green beans and tomatoes from our garden to make “Green Beans in Tomato Sauce,” a recipe from Betty Crocker’s International Cookbook (probably from about thirty years ago). It is simple, Garlic and onion are sautéed in olive oil, then some cut-up tomatoes, seasonings, and green beans, simmered for about 18 minutes. I had to delete the onion, for my husband, but I did use 2 tsp. Penzey’s dried onion. I replaced the basil, which my husband dislikes, with an equal amount of tarragon. The changes worked well.

Supposedly, half shelves (which I did not know I was getting!) allow people to see what is in the back on the bottom. However, I was planning on putting long items on lower shelves, so it would not have been an issue for me. I may consider pull out drawers for a couple of the cabinets. They do, however, mean a loss of room on the sides.

[BakerAunt]

On Tuesday, I baked Squash, Whole Wheat, and Oat Bread—my variation on Ken Haedrich’s recipe in The Harvest Baker. I make it as four Bundt loaves (pan is set up with four wells). I worked in stages in order to rest my sprained ankle. I will freeze at least two of the four. The recipe used up 2 cups of the grated zucchini leftover from last night’s turkey-zucchini loaf. I froze another 2 ½ cups for a cake recipe I plan to try when it is cool enough for the cake to last 4-5 days at room temperature. The last half cup is in the refrigerator to be used in a frittata for lunch tomorrow.

[BakerAunt]

I made cornmeal pancakes this morning (Bob's Red Mill coarse ground cornmeal and white whole wheat flour) to have with maple syrup and some of the blueberry sauce left from when I baked the blueberry pie.

[BakerAunt]

Semolina Rolls makes 12

This recipe originally appeared in the King Arthur Baker’s Catalogue and on the back of bags of their semolina flour. I have included changes I have made when baking it.

1 ¼-1 1/3 cup water (110F)
2 tsp. sugar
2 tsp. yeast
1 Tbs. olive oil [may want to mix in toward end]
2 cups semolina
2 Tbs. dry buttermilk powder or special dry milk [delete if using buttermilk in place of so water]
¾ to 1 cup King Arthur unbleached flour [3/4 + 2 Tbs. has worked well for me]
1 ½ tsp. salt

Extra semolina for coating rolls before baking.

Optional add-ins
½ cup grated cheddar
¼ tsp. crushed red pepper flakes
¾ tsp. chili powder
1/8 tsp. cumin powder

Combine water, sugar, and yeast in 4-qt. bowl. Let proof 5 minutes. [If using instant yeast, you can skip the proofing.]

Stir in oil and semolina. [Actually, I would wait and add the oil toward the end. See note.]

Stir together flour and milk powder and add. Stir in salt. Knead for 5-8 minutes, adding additional flour as needed. If you choose to add any of the optional ingredients, do so during the last 5 minutes of kneading.

Place dough in greased 3-qt. bowl, cover with saran, and let rise 1 hour.

Punch down dough and knead briefly. Divide into twelve equal pieces. [KAF forms into a log and cuts into 12.] Form each piece into a a smooth, round ball. Roll top surface of each ball in semolina, and space evenly on heavy, parchment-lined baking sheet. Cover, and let rise until doubled, about 30 minutes. Pre-heat oven to 400F.

Spritz rolls lightly with water. Bake 15-20 minutes until golden brown. Cool on wire rack.

Some additional notes: Cass (Kid Pizza) told me to hold off adding the oil to breads until near the end, or it can hurt the yeast. I would mix the semolina into the yeast, and let it rest for 15 minutes, then mix in the flour and salt, then the oil. At that point, I would move to the kneading hook. If using a bread machine, I would hold the oil until the ingredients came together, then add it. These rolls can burn easily on the bottom. Use a heavy baking sheet, or a doubled baking sheet. You might want to put them on a slightly higher rack to bake.

[cwcdesign]

On Friday, I backed a loaf of my version of Harvest Grains bread - I must not have been paying enough attention to my ingredients (I was sort of rushing) and it came out a little denser - it was still very good and Will's already eaten about half of it.

[RiversideLen]

I made a blueberry buckle. I used Alton Brown's recipe from Good Eats, made a couple of changes. He calls for cake flour, I used KAF Whole Wheat Pastry flour. I subbed walnut oil for the butter in the cake, the topping calls for 2 ounces of butter, I used one ounce and 2 tablespoons of walnut oil. He calls for 3 cups of blueberries (15 ounces), I used a pint because that is what I had. After I poured the batter in the pan I realized I hadn't put in the blueberries, so I put them in the pan and folded them in the best I could. The cake baked up nice and the texture is light. I'm happy with it.

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[Italiancook]

BakerAunt, I erred: The full name of the recipe is No-Knead Golden Semolina Bread. I looked, and it's no longer on the site. The ingredients are below:

1 cup lukewarm water
1 tablespoon olive oil or garlic oil, plus additional for drizzing
2 teaspoons Pizza Dough Flavor, optional (I didn't use)
1 teaspoon salt
2 teaspoons instant yeast
1-1/2 cups KA Unbleached All-Purpose Flour
1 cup semolina
2 teaspoons pizza seasoning, optional, for topping (I didn't use)

The recipe I used has no sugar & uses instant yeast instead of active yeast. My husband just brought the bread toasted for me to see, and it makes beautiful toast. Perfect for guests.

Thanks for letting us know the Semolina Rolls recipe is no longer on the site. I planned to print it after seeing the recipe on the back of the semolina package. I'm glad you posted the ingredient list for them.

After reading of your experience, BakerAunt, I will make this again, using the 8" cake pan & using bread flour. A KABC blog says bread and AP flour are interchangeable in bread, and the bread flour will give a higher rise. I believe your 7-1/2" pan is better for this recipe than 8", but I only have 6" & 8" pans.

Thanks, Mike, for your input about no-knead bread. This was the first no-knead bread I've ever made. It does leave me thinking it's better to take the time to knead the dough.

[BakerAunt]

Italian Cook--I looked for the recipe at the KABC site and did not find it. In fact, I did not find the semolina bread recipe that I have baked in the past, "Golden Semolina Bread," which is technically a no-knead, as the dough is beaten for 3-4 minutes. My notes say it came from the KAF Baker's Catalogue.

The recipe says to put it in a 9-inch pan, but my notes say I used a 7 1/2 inch English-made tartin pan. (Yep, KAF was selling it, and I never made a tartin, but I saw it and decided it would work well for round loaves.) I remember getting a nice, higher loaf.

Here are the ingredients, so we can compare:

1 cup water
1/4 tsp. sugar
2 tsp. active yeast
1 Tbs. olive oil (or garlic oil and pizza dough flavoring--guess what KAF was selling at the time?)
1 cup semolina
1 tsp. salt
1 1/2 cup KAF unbleached flour

It is very close to another Baker's Catalogue recipe (also now gone from the KABC site) for Semolina Rolls, that are wonderful

1 1/4-1 1/2 cups water
2 tsp. sugar
2 tsp. yeast
1 Tbs. o.ive oil
2 cups semolina
2 Tbs. dry buttermilk powder (must push those products!--I've deleted and used buttermilk for part of the water)
3/4-1 cup KAF AP flour
1 1/2 tsp. salt (I cut to 1 1/4 tsp.)
Optional 1/2 cup grated cheese, and/or red pepper flakes or chili powder, or cumin powder--never used)

These make lovely puffy rolls. The recipe does call for 5-8 minutes of kneading.

I suspect that KABC is "purging recipes," although catalogue or email recipes did not always appear on the site.

[BakerAunt]

Len--Our red bell pepper plants also take a long time. The reason we have so many, so early this year, is because my husband dug up the one last year, stuck it in a pot, and it sat there, looking very sad and dormant, although my husband kept it watered. (This is when we discovered that the porch did not allow heat in through the new windows.) It had two small green peppers, which we expected to fall off, but they didn't. As soon as it was warm enough, my husband transplanted it to the garden, and it took off. Not only did the original little peppers turn red and be ready, but we have harvested five additional large peppers, and there are still more on the plant.

A second bell pepper plant, started from seed, has grown, but it is not producing. (Maybe it needs a winter on the porch.)

[RiversideLen]

Since the temps in my fridge was in the mid 50's for a number of hours, I decided to play it safe and tossed out salad dressing (there was just a serving or two left), mayo (about 1/2 bottle), milk, buttermilk, a small package of ham, some hummus and a few odds and ends. Those things might have been ok but the last thing I need is a case of food poisoning during the pandemic. Packaged cheese should be ok, right?

[BakerAunt]

I wanted to use up leftover mashed potatoes for lunch on Wednesday, so I looked for mashed potato patty recipes online and found this one:

https://www.acoalcrackerinthekitchen.com/2018/10/24/leftover-mashed-potato-patties/

I had to make some changes, as I only had 1 cup of mashed potato. I used an egg, used 1 Tbs. oat bran rather than flour, used less dried chives and onion powder (should have kept those two the same), some pre-grated mozzarella that I wanted to use up, and no bacon. I used my Zeroll #16 scoop (about ¼ cup). I flattened them into about 3-inch patties, then pressed them on both sides in Panko. That not only gave them crisp, it also kept them from burning and sticking. I used grape seed oil to cook them in a skillet. These were a little hard to keep together; I should have used additional oat bran, given that I was using half the potato and the full amount of egg. These were a little bland, so I would include more chive and onion powder next time.

[BakerAunt]

Sigh. I tried to post, then was told I was not logged in--even though I had answered and posted for the quiz, so my post disappeared. Let me try again.

Len--My husband was impressed with how you monitor your freezer and refrigerator temperatures. We may look into a similar set-up. We have two refrigerators with attached freezers, so we would need to monitor four locations, and one of the refrigerators is in the garage apt., which is a separate building, so I'm not sure we could monitor that one from the house. During our renovation, the cordless phone second receiver had some difficulty picking up from the interior of the main house.

We considered solar when planning our house renovation, but about the time we moved here, the legislature passed a law to "protect" the utility company from loss of revenue due to solar, and the result was that it would be the same price, and we would never recoup any of the money. We have not yet renovated the apt./garage, so it is possible that we could fit solar on the north side of its roof. The south side is shaded by a beautiful white oak during the spring, summer, and early fall.

I plan to look into some of the small solar panels that can charge a phone or other small electrics.

I managed to have my coffee yesterday when the power was out because with the gas top on the stove, I could use a match to light the burner. As for grinding the coffee beans, a few years ago Sur La Table had a sale which included a neat German coffee grinder, which I bought for just such an occasion. It works well, although I need to figure out how to adjust for a slightly coarser grind that will work for French press. (It was slightly "muddy.")

[RiversideLen]

That storm rolled through here a little earlier, my power went out about 4:30 or so and remained out until just before 9 a.m. today. I'm glad it wasn't longer. Last night I went in the fridge to pull out dinner (leftovers) but otherwise kept it closed. I have a "weather station" that I use to monitor fridge and freezer temps. It has a sensor that sends the info wireless to a receiving unit and can accommodate up to 3 sensors. So I have one sensor in the fridge and one in each chest freezer. When the power came back on the fridge temp was in the 50's and I stuck an instant read in the milk and it registered about 52 degrees. Stuck the instant read in the ice cream, it was soft but not deformed, it registered somewhere in the low 20's and the ice cubes were in good shape so I'm not worried about anything that was in the fridge freezer. I will fast track many of the items that were in the fridge though. Both chest freezers (one in the basement and one on the main level) registered in the low 20's, almost identical. Since those temps were below freezing I am not worried about anything that is in them. My new freezer recovered it's temp much more quickly than the older freezer in the basement. I made sure my cell phone and external battery pack were fully charged. I was able to stream Netflix on the phone which made an otherwise boring evening tolerable.