I made an apple pie. I think it's the first pie I've made this year. I blind baked the bottom crust per America's Test Kitchen way, foil over the crust overhanging the sides, with a lot of pie weights (I used 2 pounds) at 375 degrees for 25 minutes. I seasoned the apples (golden delicious) with a teaspoon of cinnamon and about 1/4 tsp of fresh grated nutmeg, 1/4 cup of granulated sugar and a heaping 1/4 cup of brown sugar. I cooked the apples in a skillet with a little butter and olive olive oil for about 10-15 minutes, removed the apples and reduced the liquid a little. Used 2 tbsp tapioca to thicken it. I assembled the the pie when the pie dish was just cool enough to handle. I baked the pie at 400 degrees for 55 minutes. I overbaked it by about 5 minutes but it still came out nice. I just had a slice, it's delicious.
Very often my pies made in the Emile Henry pie plate the bottom crust is not browned enough so that is why I blind baked the bottom crust. This worked out great, I'm always going to do it this way from now on.
-
This reply was modified 6 years, 7 months ago by
RiversideLen.
-
This reply was modified 6 years, 7 months ago by RiversideLen.
-
This reply was modified 6 years, 7 months ago by RiversideLen.
Attachments:
You must be
logged in to view attached files.
My wife will eat one or two brussels sprouts when I fix them, but that's about it. (I roast them after tossing them in oil, Dijon mustard and maple syrup, with a little salt and pepper.)
When I make lavash pizza I usually put the cheese on top, and yeah, occasionally some of the toppings fall off. My wife prefers to have pepperoni on top of the cheese, so that it gets crisp.
I made a lavash pizza for supper on Thursday, and since I had fresh tomato sauce that I hadn't transferred to the freezer yet (I did that earlier today), I used a pastry brush to very lightly brush the surface of the lavash with tomato sauce. That gave a hint of tomato taste to the crust and was all the sauce it needed.
The toppings were artichoke hearts (quartered), canned mushrooms, tomato slices, diced honey ham and the cheeses were shredded whole milk mozzarella and sliced havarti.
I’ve had a busy Saturday afternoon in the kitchen. I baked Cinnamon Biscotti (KAF recipe). I have a LOT of cinnamon chips that need to be used up, but since their saturated fat content is high (and KAF does not sell them anymore), I have cut back on what I use. However, these biscotti are going back to Texas with my younger stepson, so I used the full amount. I tasted some crumbs, and it reminds me of how delicious these are and makes me nostalgic for the days when it wasn’t a problem for me. I also baked another batch of my version of Ken Haedrich’s Whole-Wheat and Oatmeal Zucchini Bread. I again made it as 5 small loaves. I will send some back with my stepson and freeze the rest.
Eureka! I didn't make my artichoke pizza until tonight. I think the dough sat in fridge about 5 days, from frozen. I'm pleased to announce that stretching the dough didn't drive me to distraction. Now that I know the Now or Later crust (KAF) is for a 12" pizza at most, I didn't try to stretch it to 17". I ended up with a 9" x 7" size. I would have rather had a 9" round, but beginners can't be choosers. I put Manchego cheese on top of the artichokes. Next time I'll put it on the bottom to glue the artichokes to the crust. With cheese on top, some of the artichokes fell off during the eating. Thanks to everyone who has contributed to this thread, leading me to become a better pizza-maker!
The rolls rose well in the refrigerator overnight. I do not regret using the gold yeast. They were ready to go into the oven as soon as it reached temperature, and I baked them for 25 minutes. I used too small of a pan (a 10x10 rather than a 13x9), so we had very squished together rolls. Next time, if I want to make more than 12, I'll roll the dough up from the long side.
For a glaze, I used 1 cup powdered sugar, 1 Tbs. of 1% milk, and 2 Tbs. maple syrup. When I couldn't taste the maple flavor, I added 1/8 tsp. maple extract, and that did the trick. the filling seemed to bake into the rolls. My husband, my stepson, and I managed to devour about half a pan. (Hey, we all know that they are best when freshly baked and slightly warm!.)
Although I said that I would only do one test run of a recipe, I'm going to try the Snails recipe from the cousin's collection, sneak in some white whole wheat flour and flax meal, and replace the 4 Tbs. of butter with at least 3 Tbs. oil. For the filling, I have looked at a recipe in The Red Star Centennial Bread Sampler. It uses 1/4 cup packed brown sugar, 2 Tbs. sugar, and 2 tsp. cinnamon. I will also look at some other cookbooks, including the Fleischmann's ones I have. I won't butter the dough before adding the filling. I'll spritz it with water before and after I sprinkle on the filling.
I have the KA flex beater (the one made by KA, not an after market model). I use it for cake batter but not for anything heavy like cookie dough. I like it, it does a pretty good job of scraping down the side of the bowl.
I'm not saying it won't work for heavy cookie dough, it's just that I never tried it for that. I read some of the comments in that article about the flex beater, seems like mixed results (no pun intended). I wonder if there is user error or perhaps it matters whether your mixer has the narrow or wide bowl (mine has the wide bowl). I know the wide bowl is better for beating egg whites.
-
This reply was modified 6 years, 7 months ago by RiversideLen.
I don't understand the allure of coconut sugar. It has a glycemic index of 54 (one source says 30), compare to 60 for table sugar, so it is a little better. I can't find a sweetness index for it but it is not as sweet as table sugar. (One source estimated it has 75% of the sweetness of table sugar.) It also costs somewhere around 3X what table sugar costs.
The inulin and minerals in it might have some minor benefits.
Skeptic--my stepson is happily branching out after having eaten half of a blueberry pie. 🙂
On Friday evening, I started an experiment. I have a recipe for Maple Breakfast Buns that came out of Breads, Breads, and More Breads, a Pillsbury booklet from the 1980s. It has been a longtime favorite. Although it is titled “buns,” these are a roll with a brown sugar maple filling. Last time I made them, I worked in some white whole wheat flour (1 cup), added ¼ cup special dry milk, added 2 Tbs. flax meal, and used the special Gold yeast. The results were good, but I want to get the rolls a bit lighter in texture and increase their keeping quality. I substituted in ¾ cup buttermilk for that much water and pre-soaked the ½ cup of oats in it. I also added a egg, which meant that I ended up needing about 3 Tbs. more flour; I put in 2 Tbs., and it was slightly sticky but ok to pat out and shape. After the dough rises, I will make the filling and shape it, then refrigerate overnight and bake it in the morning.
The regular filling is 1/2 cup brown sugar plus 1/2 tsp. maple extract. I wondered about using maple sugar, which would not have been readily available when the recipe was published, but after looking at some internet recipes, I'll stick with the regular filling.
After I bake them tomorrow, however, I may try the maple syrup glaze that KAF has for one of its doughnut recipes.
-
This reply was modified 6 years, 7 months ago by
BakerAunt.
-
This reply was modified 6 years, 7 months ago by BakerAunt.
Most challah recipes are vegan, or pareve. That way it can be eaten with dairy or meat products. I only have one challah recipe (and I have A LOT) that uses butter as a substitute for oil.
I also prefer honey to sugar and I replace some of the water with apple cider. It's still not overly sweet and the loaves with honey seem to have a longer shelf life than those with sugar.
I just googled challah cinnamon rolls, and as Mike notes, there are a number of recipes.
I have a wonderful challah recipe gifted to me by Cass. Converting it into cinnamon rolls would take some experimentation in terms of the filling and baking time. With the reunion fast approaching, and a need to lock in what I'm going to bake--I probably only have time for a single experiment.
Last year, I also made a delicious braided 6-strand(!) pumpkin loaf from a KAF recipe and used oil in the dough. That might make for a nice holiday sweet roll with a cinnamon-brown sugar filling and the candied ginger omitted. Here's the link: https://www.kingarthurflour.com/recipes/ginger-pumpkin-braid-recipe
This discussion is helping a lot!
I would assume a level 3 (eg, professional) baker would do virtually everything from scratch.
It's an interesting recipe that uses a technique--adding baking powder--that King Arthur also uses upon occasion. I do not understand the supposedly health conscious fascination with coconut sugar or coconut whatever.
I've made the cinnamon rolls in the King Arthur Wholegrain Baking Book and substituted some oil for the butter (except in the frosting), and it is still a favorite recipe with my husband. I find the texture slightly dense, but the filling and a bit of frosting make up for it.
I also have an oat maple roll recipe that I got from a Pillsbury booklet years ago. It has only a token amount of oats, but I've subbed in some brown sugar. It also did well with an oil substitution.
I've suddenly developed an urge to bake cinnamon rolls. I need to be able to bake something for my husband's family reunion. We are staying at a place with a kitchen, and these occasions seem to bring out a kind of culinary one-upmanship, or at least focus on the recipes of one family that bring out its memories. His cousins are all into butter. (One told me that I should forget about the dietary changes and just take the cholesterol lowering drug.) They also appear to be whole wheat flour adverse--and some people do taste it as bitter--but I have worked in white whole wheat flour as well as barley or oats and no one noticed. (They do make their feelings known.) There will be fourteen of us at some meals, so I will need at least 16 rolls, and I'll need to be able to park the shaped sweet rolls overnight in the refrigerator.
I have the "Snails" recipe from the mother of one of the families. I can tweak it for less butter. It had no filling with it, so I would need to look at fillings.
I will experiment tonight--while my younger stepson is still here to eat some of what I produce. It won't be Level 1--because Level 1 seems to require copious amounts of butter--but I will NOT be using pizza dough. (Couldn't the Level 3 baker have just bought prepared bread dough?)
-
This reply was modified 6 years, 7 months ago by BakerAunt.
I have a 6x6 pan that I got at an auction or garage sale some years ago. I think I made them in an oversized muffin tin once, too.
The challenge with that is that most sources recommend you not leave any of the spots empty, because baking in a pan with some spots full and some empty can warp the pan or damage the non-stick surface (if it has one.) Usually I throw some water in the unfilled spots, but that has its own set of problems.
I find that spritzing the dough with water before sprinkling on the cinnamon sugar also works well, a technique that I learned from Bernard Clayton's bread book.
Aaron, I have a recipe for "Snails" (English word for Schnecken) from my husband's aunt. Although it did not have a cinnamon filling, it can be made with one. I've made it with no filling and frosting on the top.
-
This reply was modified 6 years, 7 months ago by BakerAunt.
