Great cake, Len!
Wednesday was a mixed day in the cramped apt. kitchen in which I am still baking and cooking. I successfully baked Jam-Oatmeal Bars, from that recipe S. Wirth cited (and that I’ve made twice before now). This time I used mostly mixed berry jam that I canned last year, with a bit of my black raspberry jam to make 10 oz.
My second Wednesday project was to be Wheat-Oat Flax Buns, which I planned to use for a 4th of July meal. However, I had too much on my mind, and I accidentally used not enough liquid. I was ¼ cup and a couple of Tablespoons off. I thought the dough looked and felt rather odd after I took it out of the bread machine. At the end of the process, instead of the wonderful light texture, I ended up with what are more like biscuits, without much rise. We decided to have them as biscuits along with leftover chicken and a salad.
I’d planned another project for this evening--a special sweet roll for the July 4th festivities--but I will wait and make it tomorrow or the next day.
How many calories are there in a tablespoon (13.5 grams) of olive oil?
[See the full post at: Daily Quiz for July 3, 2019]
On Monday, I made salmon and couscous with Penzey’s Mural Seasoning. We had microwaved frozen peas on the side.
For Tuesday’s dinner, I roasted chicken thighs seasoned with a bit of olive oil, poultry seasoning, and sweet curry. We had them with lemon-pepper noodles and a salad that included romaine lettuce (hydroponic) from the farmers market on Sunday, a tomato from an Amish lady who had it from her greenhouse, and some lovely green onion from yet another vendor.
We had rain this afternoon, and it cooled our area down nicely--for now.
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This reply was modified 6 years, 10 months ago by
BakerAunt.
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This reply was modified 6 years, 10 months ago by BakerAunt.
Glad to hear the AC is working, Mike.
I started my baking projects on Monday morning, as it will be a warm day. I first baked my Lower-Fat Whole Wheat Sourdough Cheese Crackers from the dough I made a week ago. I don’t usually keep it this long, but I was hoping for a break in the weather. The crackers came out fine. I then made the KAF Maple Granola (recipe on their site—not the one in the Whole Grain Baking Book). I again reduced the coconut from one cup to a half cup. I decided to leave the salt at ½ tsp., I used pecans (still working my way through those from our former home in Texas), and I added ½ cup pumpkin seeds. I added 2 cups of raisins after the granola finished baking, as my husband does not care for cranberries or apricots. In this hot, humid weather, when my husband is working around the yard and house, he seems to do better with slightly salty snacks, and those with potassium and magnesium seem to help as well. I was surprised that he really liked the granola, which he finds a delectable snack. I like to mix it into my Greek yogurt, or occasionally to have it for breakfast without milk.
Addendum: I also delete the vanilla--no point in covering up the maple flavor! I baked the granola in the large pan I used to use for Chex mix instead of messing with two separate short pans.
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This reply was modified 6 years, 10 months ago by BakerAunt.
I baked several chicken thighs using my mom's method -- sprinkle skins with seasoned salt & bake at 350 degrees for one hour. When they were slightly cool, I removed the skins & picked the meat, put it in serving size portions. Then I put those portions in sandwich bags & into a plastic container. A slight heating in the microwave on a plate (without the bag) will be the protein for some meals this week.
I also made Paula Deen's Garden Pea Salad, but I'm going to toss it out. There was a foreign object in the peas, but for reasons I cannot imagine, I went ahead with the recipe. I'll make carrot salad today to replace it.
Last night, I made banana pancakes using one banana that was ready to go south.That was dinner & dinner tonight with the leftover batter. I'm going to make braised, breaded pork chops for lunch today.
The banana granola recipe does look interesting, although I would use canola oil for the coconut oil.
I like the maple granola recipe that KAF has on its site. It's an updated version of the one in the wholegrain cookbook, and it uses less canola oil and adds powdered milk. I made it a few weeks ago, and my husband was grabbing it for snacks, so I now need to make it again when the weather cools down a bit. I reduce most oil in my granola recipes.
I've banned most butter from my baking in my quest to lower my cholesterol. I've had good results with substituting some canola oil or olive oil. The olive oil gives a richer flavor and was lovely with apples. Cass tells me that oranges work well with it as well. Not all recipes can be adjusted with oils instead of butter, which is why I have not had scones for the past 10 months (SOB), and why I have baked very few drop cookies. The positive side is that I lost 13 pounds over the past year and can fit into clothes I'd though I'd have to give away.
It is hot and humid, but I needed to use up some vegetables in a soup, so I made soup for lunch. I combined a scant 4 cups chicken/turkey broth, a 14 oz.-can tomatoes, with vegetables (onion, celery, carrots, mini-yellow and orange bell peppers) sautéed in olive oil. I added the last cup of frozen roasted garbanzo beans from the freezer (a recipe that is too much work for the results, so I won’t be making them again), ½ cup farro, and turnip greens. I added a pinch of baking soda, and toward the end ¼ tsp. dried basil and freshly grated black pepper. I had it with some Parmesan grated on top.
We had a discussion on this site when KAF stopped carrying the brand of nut pastes and schmears that many of us used. I seem to recall that Riverside Len and Luvpyrpom (we haven't heard from her for quite a while) were searching for other sources and found it at nuts.com
KAF sent out an email today that they are now carrying it again "due to popular demand." There seems to be a markdown on its re-introduction, so it might be a good price for people who want to buy it.
I just baked KAF Chewy Chocolate Chip Cookie Bars. I used 2 cups of brown sugar (Splenda) and deleted the additional 2 tablespoons. I used 1 cup Ghiradelli Caramel chips with nuts and chocolate chips. I made this once before and forgot to put any notes on the recipe. I don't really recall whether I like these, but since I've been craving chocolate lately, I thought I'd retry it and make sure I put on notes this time. It'll be awhile before we can cut into them. Recipe says to cool "overnight."
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This reply was modified 6 years, 10 months ago by
Italiancook.
Ah, Joan, it is the week for pork tenderloin!
The local grocery store had a good deal on pork tenderloin last week, so for Wednesday dinner, I made my Maple-Glazed Roast Pork Tenderloin (recipe from America’s Test Kitchen). I boiled new potatoes from the Farmers Market in some salted water, drained, then tossed with Land o’ Lakes Light Butter Canola Oil. Microwaved frozen peas rounded out the meal.
On Tuesday, I again baked that apple-oil Bundt cake recipe that I printed from the old Zester website, and that Rottiedogs was able to find on the internet for us. [See May 26, 2019 "What are You Baking thread.] This time, I again cut the sugar to 1 ¾ cups. I substituted in ¾ cup barley flour for that much AP flour; I used ¼ cup olive oil, ¼ cup canola oil, and ¼ cup buttermilk for the oil amount. I added 2 Tbs. Bob’s Red Mill powdered milk and 2 Tbs. flax meal. I probably used close to 4 cups of grated apples. (I had 5 Jonathans left in the refrigerator to use.). The recipe makes 9-10 cups batter, so this time, I baked it in my Bundt “quartet” pan, for four cakes that serve four people each. I baked them for 45 minutes, then let them sit for about 13 minutes before turning them out on a rack to cool. I later froze two of them, since the weather is warm. We had half of one tonight with low-fat frozen vanilla yogurt. Ah, heaven.
This recipe would work well in a 10=cup Bundt pan as well; it would need to bake longer in the larger pan.
I did not bake this recipe in my new range, because it has not been installed yet. The hood must be done first, and we are awaiting the arrival of the outside vent, which had to be ordered from California. It should arrive by Friday, then I have to get the stove installation guys back.
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This reply was modified 6 years, 10 months ago by BakerAunt.
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This reply was modified 6 years, 10 months ago by BakerAunt.
I looked over the recipe that I had written down. I did make a few changes. I use active yeast, and I proof it in the warm water with either a pinch of sugar or honey. I just feel better about a yeast bread of any kind when I can see the yeast start to work. The rise will take an hour or even less because the recipe specifies one Tablespoon of yeast, which puts the blitz into this blitz bread.
I also cut the salt from 1 1/4 tsp. to 1 tsp. I substituted in 1 1/2 cup whole wheat or white whole wheat flour and added 2 Tbs. flax meal.
Note on 9x13 pan: spray first with nonstick spray--I use Pam olive oil--then drizzle oil evenly. Be careful, as it likes to pool in corners, and that can happen when you start putting in the dough.
It is important not to overmix. I mixed for 1 minute at speed 5 on my Cuisinart stand mixer, using the paddle attachment. (When I do other breads, I knead with a bread hook on 3 or sometimes 4.) It's a very wet dough, so you should not need to stretch it, just get it spread out in the pan. Possibly a silicone spatula would help with that. I also like to use slightly wet hands, especially on the corners.
To cover during proofing, I use a large deli cover (left over from a reception where I used to work--I insisted on moving all three of them).
I hope some of this information helps. I would have put it on earlier, but I cannot always get to the computer when the contractor and crew are here.
Tuesday’s dinner was a stir-fry. I had about 1 cup of mixed whole grain cooked rice and 1 cup of cooked ground turkey in the freezer. I cooked ½ cup of freekeh (an ancient grain that is somewhat like bulgur, but with a more mellow taste—my first time making it). I sautéed onion, celery, mini-red, yellow, and orange bell peppers, carrots, and mushrooms in a bit of canola oil. I added ¼ cup of drippings from the rotisserie chicken we had late last week. I mixed in the rice, the turkey, and the freekeh, then added chopped parsley. It is yet another “grain bowl” triumph.
I also made broth from the bones of a turkey breast in the freezer combined with those of a rotisserie chicken from last week. It is nice to have two refrigerator-freezers again!
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This reply was modified 6 years, 10 months ago by BakerAunt. Reason: added information
For dinner on Monday, I made Salmon and Couscous with Penzey’s Sunny Paris seasoning and some dried chives (did not have quite enough of the Sunny Paris). We paired it with frozen peas that we microwaved.
Hi,
What do I need to make deli rye like a bakery? I have access to two professional kitchens now.
One is a restaurant with some good bread making gear as they make thousands of pitas daily. But pita is the only bread they make.
The other is a commissary kitchen I've yet to see.
So what should I look for besides large stand mixers (I know there are other dough mixers), proofers, etc.
The restaurant has a convection oven but not a deck oven. Do I need that? Can I simulate that on a professional level with a convection oven with stones or terra cotta?
Thanks
