I usually do dessert pizzas with a thin crust, but here's the basics, I often do them on the gas grill outdoors.
Roll the crust out and par-bake it. Add the toppings then bake it the rest of the way. Cut and serve.
Dessert Pizza Toppings, the peach one is our favorite:
Spread butter on the crust, add brown sugar, peaches and dust with cinnamon. The butter and brown sugar will combine to make butterscotch.
Spread peanut butter on the crust, top with banana slices. (I guess this is the Elvis Special.) If you prefer, you can use chocolate kisses instead of banana slices, or do both.
Spread chocolate shavings on the crust, sprinkle with granulated sugar. For an added dimension, put on strawberry slices.
Spread apple pie filling on the crust.
Spread honey on the crust, top with brown sugar. Bake until crisp on top.
I haven't figured out a good one with cherries yet. I've tried sour cherry jam and sliced bing cherries with butter and/or sugar, neither really ran the bell.
We had a small dinner party this evening (just 4 of us), with deviled eggs, salad with home-made Thousand Island dressing, popovers with strawberry jam (and other jams), burger patties on the grill (with or without a bun).
Meatloaf, carrots, sauteed sugar snaps (from farmer's market), roasted garlic bread (from farmer's). Strawberry shortcake with local strawberries for dessert.
I am baking my Rye-Barley Crispbread today. I had hoped to get an early morning start, but we have been dealing with a catalpa tree that came down last night in a storm and took down the power line to our pole barn and blocked the road, which is the main way into town from the south, not to mention the road used by all the fishermen towing boats to the landing. The line has now been dealt with, the road cleared, and my husband is cutting up the tree with his chainsaw. Insurance and neighbor (dented their gutter) have been called. We are fortunate that the tree missed almost all of the structure, although we have some damage to the edge of the roof.
On Friday, I made another batch of yogurt.
Dinner tonight will be roasted chicken thighs (six, so that we have leftovers), leftover potato salad, and microwaved fresh broccoli.
OOh--the first tomato! Our larger plants are blossoming, so I hope that we will see fruit forming soon. The bell pepper plant that overwintered on our porch has flowered and has developed new bell peppers. The two that were on the plant all winter, grew a bit and now are starting to redden.
The green beans are flowering. The snow peas should be flowering soon. The radishes, after a promising start, are not growing. My husband thinks either they got too dry or he planted them too closely. He is considering pulling them out (a lot of green on top), as he has other vegetables he wants to plant there and was waiting for them to finish. The lettuce is doing nicely.
The three squash plants are Queen squash (some seed given to him a while back by a student) The three plants are doing well; now we wait for blossoms.
The black raspberries on the terrace are beginning to ripen, and my husband is picking them. He has had to haul water up from the lake, as we are not getting the rain we need, although we are grateful for what we do get.
Was just reading about the Cheese Burger Buns on KAF and someone asked the question about making the dough and then putting it in the fridge for a few days. Here was the response - similar to Mike's comment above.
"you could replace the bulk (or first) fermentation of 60-90 minutes with a longer, cooler rise in the fridge overnight. In order to stretch out that cool rise to several days, you'd need to drastically reduce the amount of yeast in the recipe to something like 1/4-1/2 tsp. Otherwise your dough will over-proof during that long rest in the fridge. Hope this helps! Mollie@KAF"
Makes sense since that's how I make my pizza dough from The Baking Steel.
Will was afraid the bread wouldn't be very good when I told him it didn't rise - even in its shortened state, he said it was really good. I also think I could have baked it another 5 minutes even though the temp was 190º
Japan has 12 grades of beef (12 being the highest grade), where would USDA Prime fit on their scale?
[See the full post at: Daily Quiz for June 25, 2020]
If it is still sticky tomorrow, be sure to have your hands slightly wet (or with a bit of oil on them). You may have to do some stretch folds. It sounds like that sourdough raisin bread I made a few weeks back where I had to flatten and fold a couple of times, then pull in the sides after shaping before I could get it into the pan. Good luck.
A lot of those older models had fantastic motors in them.
I've got a malt mixer made in the 50's (an Andis Speed Whip) that has a GE motor in it that is 1/2 HP or more. It'll mix up something that's pretty much solid ice cream. They're considered collectors items among soda fountain collectors, the last one I saw sold went for over $200.
Some of the 'mix-in' systems used in ice cream shops must have pretty good motors in them, too.
The replacement work bowl that I ordered arrived today. That is quick service. It fits perfectly with the rest of the assembly, and I ran it to make sure. I'm back in business on the food processor.
In comparing the two assemblies, I'm now thinking that the issue on the original work bowl is the piece at the bottom that goes inside the sleeve. Perhaps it was glued in and the glue finally came apart? (Note to self: do not allow new bowl to sit in water.) Since I can get the white piece at the top to interlock, the issue seems to be that small brown bottom piece that holds the white piece in place below and keeps it from falling out. It should not move.
At any rate, I'm back in action now for whenever I need the processor.
https://www.kingarthurflour.com/recipes/multigrain-sunflower-bread-recipe
I am going to see my Mom on Thursday morning. Her favorite bread is the La Brea Sunflower Bread. I would like to make this bread to take to her as a treat (I know the crust will be different). But the taste will be better.
My question is: I am working all day tomorrow. I want to come home and throw this all in the bread machine on the dough cycle (I think I'll make two loaves). Can I put it in the fridge after I take it out of the bread machine and then take it out and let it rise in the am before baking? I'd love it to be nice and fresh and I have plenty of time before I see her (10:30 am). Would you put in the fridge in a bowl or shape and put in pans?
Thanks for your help!
Aaron--maybe a milk-based starter gives a less sour taste to the crackers?
Paddy's Buttermilk Starter is also here at Nebraska Kitchen. I recall the Dachshundlady liked it a lot. I think that Chocomouse has also used it.
I'm looking at two non-sourdough cracker recipes to try:
"Thin Wheat Crackers," in Peter Reinhart's Whole Grain Breads (pp. 291-292)
"Crispy Rye and Seed Crackers," in Peter Reinhart's Artisan Breads Every Day (pp. 133-136). He says that you can substitute wheat flour or white whole wheat flour for the rye.
The Voraciously food column on the Washington Post had an interesting column recently on buttermilk vs clabbered milk (milk with vinegar.)
I don't know if this link will work, but here it is:
WAPO article
The Stella Parks article on the same subject might be more accessible:
Stella Parks Article
Interestingly enough, her test had kefir beating cultured buttermilk. She didn't test 'real' buttermilk, though, as it is nearly impossible to buy.
That deer looks like she is checking out what's on today's menu, Len!! Your plants look really healthy!
BakerAunt, I use fishing line (invisible) wrapped around the posts of my garden fence to deter deer. I put mine at at about 2, 4, and 7 feet off the ground. When they run into it, they are spooked because they can't see it. It has to be put up early, before anything is transplanted or seeds sprout. Once the deer get a taste of the menu, they will return. I think you could also run some kind of line across the top of your fenced garden area; but maybe not invisible fishing line, maybe something more visible? Like, that dark green gardening twine, or hot pink crochet cotton?
