Search Results for '("C'

[cwcdesign]

I picked up my order from Harris Teeter this am and they did not get in the KAF AP (not surprised), but I had a $10 rewards to use before the 1st, so I went to KAF - I was able to order 4 of the 3 lb. bags - the only kind of flour they had. But, that should tide me over as I still have more than 5 lbs of bread flour and some WWW and Irish meal, but you can't make yeasted bread with that.

KAF is also out of Bakewell baking powder, but Thrive Market has some, so I'll probably try theirs.

[Mike Nolan]

Happy Birthday Sarah (or is it Sara?), and thanks for letting us know Cass is still thinking about us even if not posting here.

[cwcdesign]

DL said I was welcome to share with you. She has 2 grandchildren - a grandson from her son and granddaughter from daughter. She cares for them during the week. Because they are in Upstate New York, they are all being really, really careful. Her daughter's BIL got COVID in April and the last time we talked about it (early May) he had a fever and cough - he works in healthcare, naturally. I'm assuming he's better since she hasn't said anything.

She's still baking, and looks out for her elderly neighbor - outside and 6 feet away and the weather is getting good enough to start gardening up there.

[BakerAunt]

Cass called me yesterday and asked me to start a birthday thread for our member S. Wirth. He wants Sarah to know that he is still good at math (i.e.--knows your age). He wishes you Many Happy Returns and Many More Birthdays, and he will be back next year to wish you the same.

I join with Cass in the Happy Birthday wishes. Have a splendid day and a bright year!

[BakerAunt]

I wanted to make Sloppy Josephines for Monday night’s dinner, but we are low on ketchup. My husband uses most of it, so I did not realize we were low. I wanted to leave the remainder for him, and I have tomato paste, so I went online to look at ketchup recipes and found this one at The Spruce Eats:

https://www.thespruceeats.com/easy-tomato-ketchup-recipe-1327422

I made a half recipe. I used the cider vinegar rather than the white wine option. I cut the cinnamon back to 1/8 tsp. I did not use the optional ground cloves or cayenne pepper. I did add ¼ tsp. celery seed. It makes a more full-bodied ketchup than the high fructose corn syrup-free one we usually buy. This one is thicker, has a deeper, less sweet flavor, and certainly contains more tomato. (Remember the presidential administration that tried to have ketchup included as a fruit or vegetable for the school lunch program?) I added the whole batch to my ground turkey for my Sloppy Josephine recipe, which I seasoned with just ¼ tsp. more celery seed and ½ tsp. Penzey’s Adobo seasoning. I also added a little more brown sugar. My husband liked it. I did too, but my taste buds seem to find something missing. We had our Sloppy Josephines on Len’s buns, with microwaved frozen mixed vegetable.

[BakerAunt]

S. Wirth’s mention of jam led me to recall that I still have a lot of peach jam that I canned almost two years ago. On Monday, I baked the Apricot Oatmeal Bars (recipe on this site, thanks to S. Wirth) using my peach jam, which I sprinkled with a bit of ginger. While a Memorial Day pie would have been nice, these are nice too.

[Mike Nolan]

We have sandwich bags, quart bags, half-gallon bags, gallon bags, two gallon bags and some sheet pan sized bags (they'll hold a full 26x18 sheet pan, but they aren't ziplock bags.)

Quart ones seem to be the ones we use most.

[Mike Nolan]

Well, this wasn't a big ham, this was a sliced boneless ham, maybe 3 pounds. I put it in a 1 gallon ziplock bag and added the marinade, rotating and shaking it a couple times over the next few hours.

They make 2 gallon ziplock bags that would work for a bone-in ham. You have to look around for them, most grocery stores don't carry them. I have a large box of them that I think I got at a Gordon Food Services. Turkey roaster bags work well, too, but are pricey.

We got started on the Dr. Pepper hams after my grandfather died. He ran a small-town drug store (complete with soda fountain) for over 50 years and there was about a half gallon of Dr. Pepper fountain syrup left when he closed his store. It was something you could brush on like barbecue sauce. After it ran out, we started using Dr. Pepper in 2 quart bottles, I think the carbonation actually helps it soak in.

[Italiancook]

In this case, I wanted the fat from the pan. The drippings burned up, because I hadn't followed instructions to put 1/4" water in the pan. But I did harvest the fat and the drippings from the platter where the ham rested. I'll use them to make ham gravy to go with mashed potato and ham lunch tomorrow. I wouldn't have thought of putting parchment in the bottom of the pan, BakerAunt. I appreciate the tip and will do that when the occasion arises.

Mike, a friend told me about giner ale, but I didn't do that. I thought it'd make the pan drippings (if they hadn't burned) and fat too sweet for gravy. She said she pours the giner ale over the ham. Is that what you do? I can't imagine how you marinate a ham -- It's so large. What's big enough to hold the ham to cover it with Dr. Pepper for marinating?

[BakerAunt]

The Cinnamon Raisin Sourdough bread is wonderful. I'd give my effort a B or B- for outward looks, a B+ for inner looks, as the swirl ended up toward the top of the loaf (as a result of my shaping difficulties) but the crumb is lovely with the nice smaller holes typical of my sourdoughs. I would give it an A for taste and texture. Next time, I'll use just a bit more flour.

[BakerAunt]

Italian Cook--I've been using parchment paper under the racks when we roast chicken pieces. It protects the pan and makes clean-up a snap. That only works if one is throwing away the juices (fat in the case of the chicken). With a whole chicken, turkey, or ham, I would want the drippings.

[BakerAunt]

Your bread looks beautiful Len. As for buns--I baked your recipe as ten buns Sunday evening. As usual, I substituted ¾ cup buttermilk for that much water. I also cut the yeast down to 1 ½ tsp. from the 2 tsp. in the recipe. It made absolutely no difference in the rising times. (The house is warmer today, as we had our first real summer day with temperatures in the mid-80s.) I experimented by baking them on the third rack up—above the center, which is what Ginsberg’s rye roll recipes usually require. They needed 18 minutes, but the bottoms did not overly brown, so that will be a permanent change for me.

[BakerAunt]

Cinnamon Raisin Bread has been on my mind, and on Sunday, I pulled out a KAF recipe for Cinnamon Raisin Sourdough that I have never baked. I wanted to see if I could reduce the yeast and use more sourdough starter, so I used 1 cup of my thick starter. I replaced 2 of the 3 cups of AP flour with whole wheat and the third cup with bread flour. I mixed the sourdough starter with the 2 cups of whole wheat flour and ½ cup of warm water and let it rest, covered for an hour. I proofed yeast in a bit of the sugar and ¼ cup water, mixed that in, then put it into the Zo. I added the egg and the cup of bread flour with the salt (reduced from 1 ¼ to ¾ tsp.). I used 3 Tbs. olive oil in place of the butter. I added an additional Tbs. of flour early on. The dough looked good. I went ahead and added golden raisins when the Zo beeped, rather than waiting and putting them in the filling. It was a very sloppy dough. I debated adding more flour but decided not to do so.

It rose in 50 minutes, and it was clearly a higher hydration than I usually tackle. I put it onto a mat, dusted with white rye, and did some stretch folds. I patted it out to 6 x 16 inches after I realized that I had selected the wrong Silpat mat (should have been 6x20). I did not use an egg and flour in the filling—just the cinnamon and sugar, which I spritzed with water before rolling. It was not as hard to roll up as I had feared. I dusted the outside with some more white rye after I had sealed it and tried to get it tight. I plopped it into the loaf pan—then realized that I’d not greased the loaf pan. (My husband was yammering at me about issues with the printer.) I was able to dump the loaf back out, grease the pan, then put it back. The second rise took 50 minutes.

After it went into the oven, I tented it after 20 minutes. The total baking time was 40 minutes to 192F. Some filling leaked out along one side, which I smelled early. I was able to put a piece of parchment on the rack under one side of the pan to catch some additional spill, but I’ll have to figure out how to clean it off the oven floor. When I bake this recipe again, I will put the bread pan on a piece of parchment.

The loaf looked good, and to my relief did not stick to the pan. The center sunk a bit while it cooled. I know the hydration was too high. I would add another 3 Tbs. of flour next time. It smells good, so I’m looking forward to a slice at breakfast tomorrow.

[Mike Nolan]

That's a lot of jam! They had strawberries for sale at $1.50 per pound today, I bought a 2 pound package, they were almost over-ripe, so we ate as much as we could at supper and then cut the rest up and added some sugar (not that they needed much) to help preserve them for tomorrow.

If my wife wasn't in the middle of taking a rather intense class on online teaching, I might have gone back and bought 10-12 pounds worth of strawberries and made Cardinal preserves (best as a two-person task, because there are times when it needs to be stirred constantly), but I think we've still got some left from the batch we made last year.

[S_Wirth]

Fall of 2018, DL emailed me about a chocolate pudding recipe she wanted to make for her sweet little grandson. She'd been making my BC recipe for vanilla pudding and she sent me pics of him eating the vanilla. The little boy loves his grandpa and they are best buddies.

She told me her daughter would have a baby girl in February (2019) but I never heard more about that.

My son sent me pics of his quiet birthday. He made 31 jars of strawberry jam today in about 8 hours. He cans lots of things and bakes incredible breads. His cinnamon rolls look like they came from a magazine. He makes almost all of his family's meals from scratch.

He is big on Cook's Country recipes. He brought us pickled green beans, canned pickles, peaches, peach jam and strawberry jam last summer that he had canned.