On Sunday afternoon, I baked a new recipe, “Blueberry Cornmeal Loaf Cake,” from Recipes from the Old Mill: Baking with Whole Grains (Good Books: 1995), p. 217. I made a few changes. I substituted 1/3 of the AP flour with white whole wheat, added 2 Tbs. powdered milk, and used ¾ cup buttermilk instead of ½ cup yogurt and ¼ cup water. It baked in 47 minutes, and possibly would have been ready at 45. It’s cooling on the rack. I’ll add a note after we have sampled it.
Promised Note: It's a light, not too sweet, bread. The blueberries stayed evenly distributed throughout. It's low in saturated fat, so I will definitely bake it again.
-
This topic was modified 6 years, 9 months ago by
BakerAunt.
I know which one we (well, my husband) feed our dog, so I got this one correct.
Today I made Len's bread recipe again, and this time shaped it into buns. I didn't get the oven spring that I've had with the sandwich loaves, but they did rise nicely. They shriveled (the tops wrinkled) up a bit as they cooled. I had to make some substitutions: I was short of semolina, and I had used the last of the medium rye earlier, so I used pumpernickel. No more baking this good bread/buns until I make a stop at KAF for pumpernickel, medium or dark rye, and semolina.
I can buy five-pound bags of their main flours at any local grocery store for around 4.29. But I can get the specialty flours only at the KAF store, and pay the regular price, which is what you see on-line. And I have not found a local store that consistently carries any other brands of the specialty flours.
-
This reply was modified 6 years, 9 months ago by
chocomouse.
Organizing the kitchen cabinets, of which there do not appear to be enough (are there ever?), will be a work in progress. I've tried some items in some spots, then ended up moving them. I still have a lot to unpack as well.
It is nice to see all my cookbooks again. However, I'm moving most of the cake, pie, and cookie ones to a bookcase in the apt., since I am still limiting butter in my diet. For inside the house, I've prioritized the bread books and cookbooks that will help me expand my healthy entrée and side dish repertoire.
So far, I am pleased with my Wolf oven. Every item I've baked has done very well and baked evenly. It has three racks, and these are not the simple ones that just slide in and out. They have an assembly that allows the rack to be completely pulled forward from the oven without tilting or falling out. (That explains why Wolf is so insistent on installing the anti-tip mechanism.) I will probably keep the top rack out of the oven, since I usually bake on the center rack, but I'm not sure where to store it, given its bulkiness. I haven't tried the convection feature yet; if I do, I'll put that shelf back. These are not the kind of shelves you want to be moving once the oven is heated.
I like the burners on the top as well, which seem to me more easily controlled than those on my old Thermador, but that may be because burner technology has advanced from 2001.
The pizza turned out very well. I used my usual sourdough crust, and I only used about 1 1/2 pounds of grated zucchini. After I let it drain, I wrapped it in a linen towel (a green one) and soaked out as much of the rest of the water as I could. I brushed the pizza crust with olive oil, then distributed the zucchini. I put some sliced tomatoes on top (I let the slices sit on paper towels prior to using them to remove excess moisture). I sprinkled heavily with the Penzey's Frozen Pizza topping, since it does not seem to me to have that much flavor. I added sliced mushrooms, then 4 oz. grated asiago, then shredded Parmesan on top. I added freshly ground black pepper, then into a 425F oven for 20 minutes. I baked it in a half-sheet pan. My husband and stepdaughter both loved it. I'll make this variation again when I am blessed with zucchini.
Those look great Len! My container tomato (given to me by a friend with a greenhouse, I have no idea what variety it is) is only about 12-15 inches tall but has over 50 tomatoes, still green, on it. They are bigger than a cherry tomato, but I don't know how large they will get. I'm given a mystery tomato every year! Fun to watch it grow, not always such a great thing to eat!
Thanks, Mike. All I have in the house is low-fat mozzarella (in the freezer--thanks for that tip!) and 2% cheddar, which I had to buy grated (with the usual additive), as no one around here carries 2% cheese. The comments on the recipe suggest that mozzarella, in combination with the zucchini, is too bland. I have the asiago because I bought it for a bread recipe that I'd made twice and was going to bake again--and then I had to reduce saturated fat in my diet, so it has been sitting in the refrigerator, unopened. With a third person here, it's a chance to get help eating it.
I have only a little less than 1 1/4 pounds of the zucchini, so I'll use4 oz. of the asiago and some Parmesan. I've decided to try sliced tomato (drained on paper towels) and sliced mushrooms on top of the zucchini. I'll probably use that "frozen pizza" seasoning and perhaps a bit of garlic powder.
Mike, I've grown 4th of July tomato and it was always my first one to be ready. They would usually start to come in around this time for me. It was always a good producer.
This year I decided to go with slicing tomatoes and didn't do any 4th of July size (another good one in that size is Mountain Magic although it comes in a little later). This year I got a late start due to the cold wet weather. I don't have anything to pick yet (except for herbs) but things are looking good so far.
There is my Early Girl Bush hybrid, they claim it gets 18 inches high but mine is a lot higher. You can also see my overcrowded herb garden. I need to thin it out a little.
Attachments:
You must be
logged in to view attached files.
I've been going through my recipe boxes and trying recipes I haven't tried but sound interesting. Today, I baked one of them: Apple Oaties (cookies). I put the recipe in the recipe section.
Mike, I have no idea where this recipe came from. It's at least from the 1970s. If you feel uncomfortable having it here, feel free to delete it. I didn't know whether or not to post it, but they are good.
1-3/4 cup quick cooking oats or old-fashioned oats, UNcooked (I used quick cooking)
1-1/2 c. unsifted flour
1 tsp. baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup softened butter
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 egg
3/4 cup applesauce
6 ounces chocolate chips
1 cup raisins
1 cup chopped nuts (I used 1/2 cup and all was well)
In a small bowl combine oats, flour, salt, baking powder, cinnamon, nutmeg, and baking soda. Set aside.
In a large bowl (I used my stand mixer), combine butter, brown sugar, and granulated sugar. Beat until creamy. Beat in egg.
Gradually blend in flour mixture, alternately with applesauce. Stir in chocolate chips, raisins & nuts.
Drop by tablespoonfuls onto greased cookie sheets (I used UNgreased parchment.)
Bake in preheated 375 degree oven 14 minutes.
YIELD: 5 dozen cookies (I ended up with 4-1/2 dozen)
-
This topic was modified 6 years, 9 months ago by
Italiancook.
My stepdaughter forgot to tell us before she came that she is now following a mostly vegetarian diet, although she does eat fish. I've been able to work off of recipes already in my repertoire, but for her final night with us, I want to try a recipe Deb Perelman posted at Smitten Kitchen for Summer Squash Pizza:
summer squash pizza
I'm planning to use my own sourdough crust. I don't have gruyere cheese, but I do have an unopened package of asiago. Would that substitution work reasonably well? I might reduce the amount of cheese. I also am toying with adding mushrooms and perhaps some grated Parmesan. I may also use Penzey's Tuscan Sunset (salt-free) or their Frozen Pizza Sprinkle (it was a free sample) to give it some flavor.
-
This topic was modified 6 years, 9 months ago by BakerAunt.
It doesn't involve using the stove, but I'm putting this entry under cooking;
On Monday afternoon, I made salsa. Although tortilla chips are usually banned from this house due to saturated fat, they have entered while my stepdaughter is here. I will control myself. I made salsa as well, using my recipe of two cans Walmart brand no-salt diced tomatoes, chopped onion, minced garlic, and my last jar (12 oz.) of 505 Southwestern Hatch Valley Flame Roasted Green Chiles that I brought with me from Texas. I can’t find anything comparable here in our area of Indiana. After having these, no other brand will work.
Today I had a Breakfast Party at my house, with all of my immediate family as guests. I've been preparing for it for several weeks, so it really was not a ton of work, although my husband did the heavy work with setting up a large canopy, tables, and chairs next to the front flowerbed. Mother Nature helped out by delivering perfect weather for us! I made lemon blueberry cornmeal cakes (KAF corn cakes recipe), tropical fruit muffins, maple nut scones, maple walnut fig bread, and cinnabons; plus egg cups (really just scrambled eggs with sauteed onions, peppers, cheddar cheese and baked in muffin tins); fresh cherries, grapes, melon; assorted juices and mimosas.Some of the guests also brought food. We had 2 grandchildren, new college grads about to start their first career (both teachers) jobs, 1 grand-daughter starting sophomore year in college, 1 grand-daughter starting freshman year in college, and 1 grand-daughter a rising senior in high school but about to start her freshman year in the Early College program. What a blast! Love those teens!
I baked this recipe as buns. They were as soft as Len says and the taste is wonderful. My only changes is to proof active yeast with the honey in 1/4 cup water, replace the rest of the water with buttermilk, and add 2 tbs. special dried milk. This recipe kneads beautifully in a bread machine. (I do the rest without the machine.)
I've now baked it as an 8x4 braided loaf, using an 8x4-inch USA pan. I baked it at 375F for 38 minutes to 203F. The recipe should also work nicely as a free-form loaf.
I'm making Austrian Malt Bread tonight, freeform rather than in a loaf pan, at my wife's request. (She wants the bread to go with the strawberry jam we made a few weeks back, I think.)
