Search Results for '("C'

[BakerAunt]

On Saturday evening, I baked my standard “knead in the bread machine” loaf. For the whole grains, I used 1 cup Bob’s Red Mill 5-grain rolled cereal, 1 cup whole wheat flour, ½ cup dark rye flour, 2 Tbs. flax meal, and 2 Tbs. wheat bran (have a lot that I need to use). I’m looking forward to the arrival on Monday of our new refrigerator-freezer, which will then give us two. I can then go back to baking more than one loaf at a time, as I will have room to store it.

[Italiancook]

I've started a tradition of having coffee cake for breakfast on Sundays. Tonight, I baked tomorrow's cake. Quick Coffee Cake from Allrecipes. I sampled it and don't like the topping. Too sandy. The cake is good, so I'll make this again sometime using one of Jenny Jones' (jennycancook.com) toppings.

[BakerAunt]

On Sunday afternoon, I made my version of Ellen’s (Moonie’s) buns as 12 rolls baked in a 10x10-inch pan. These were for a trip we took to the Smokey Mountains for a small gathering of my family. We returned Thursday evening, and I have two of the submarine rolls frozen, so that will tide us over until I can bake bread again.

[Mike Nolan]

The search feature here needs a lot of work, especially for recipes. That's my project for this fall, once I learn a bit more about writing WordPress plugins. Then I'll probably have to go through them all (over 2400 of them) and recode them, adding search terms.

I think we've got DvdLee's biscuits recipe (possibly more than one of them from him), but if so it's probably in the 'saved threads from the old BC site' category. There may be a biscuits recipe from Grizzlybiscuits somewhere, too.

[Mike Nolan]

True or False: Ground poultry (turkey or chicken) should be cooked to the same temperature as whole chicken or turkey.

[See the full post at: Daily Quiz for June 17, 2019]

[chocomouse]

Today I baked two loaves of rye bread. I subbed sweet gherkin pickle juice for the dill pickle juice I usually use because I didn't have any dill juice. It seems to have a good flavor (I also used caraway, dill, and mustard seed plus dried onion) and it had a lot of oven spring.

[Italiancook]

For breakfast & the freezer, I made Jenny Jones' (jennycancook.com) Chocolate Chip Coffee Cake. No butter -- I used light olive oil. It's delicious & not too sweet. Because I've developed lactose-intolerance, I've been drinking Lactaid milk. This was my first experience using it for baking, and it worked fine.

For a late lunch of of Carrot Soup from the freezer, I made E-Z Drop Biscuits from Allrecipes. It was my first experience with drop biscuits. I'm really not a biscuit person, but I didn't want to donate the time to dinner rolls. My husband thinks they're very good. Also used Lactaid milk in these.

Last night I spent a pleasurable hour or so searching this site for a drop biscuit recipe. Didn't find one, but I came across the recipe for 7-Up Biscuits. The suggestion is to make and freeze them unbaked. There are instructions for baking a 9x13" pan of them from the frozen state. For medical reasons, I can't use any of the 3 ingredients in this recipe, but the next time I hear relatives are coming to visit, I'm going to make and freeze them and bake for the guests' breakfast. Sounds much easier than making biscuits from scratch while guests are here.

Thanks to BakerAunt and everyone else who took the time to post the threads and recipes from the Baking Circle to this site!

[BakerAunt]

For breakfast on Sunday, I did some major adaptation of a Quaker Oats recipe for Oat Honey Muffins. I used white whole wheat flour, reduced the oil, reduced the brown sugar by half, added powdered milk and used buttermilk in place of regular milk, and replaced the ¼ cup of honey with an equal amount of dark maple sugar. I also reduced the salt and reduced the baking powder and added some baking soda. (At this point, the recipe is mine.) I soaked the old-fashioned oats in the buttermilk for about 15 minutes before mixing in the egg, oil, maple syrup, and ¼ cup dates. I added that to the flour mixture. The muffins did not have a lot of rise, and I didn’t expect that as they also have 1 ½ cups oats. However, they are not a dense muffin. I baked them in a large 6-cup muffin pan. The warm one was delicious—no butter needed. I hope that they are equally good at room temperature, which I’ll find out tomorrow.

[BakerAunt]

Saturday is another rainy, cool day. I baked a new recipe, Granola Bars with Dried Fruit and Seeds,” by Katherine Sacks, which appeared on Epicurious on Sept. 2017:

https://www.epicurious.com/recipes/food/views/granola-bars-with-dried-fruit-and-seeds

I made a few changes: I reduced the honey to ½ cup, the salt to ¼ tsp., the coconut to ¼ cup, deleted the vanilla, and added 1 tsp. of chia seed in order to empty a container in the refrigerator. I used peanut butter (the kind that is only peanuts and minimal salt). I don’t know why the recipe says to spray the pan AND line it with parchment. I did not spray the pan. I used metal clips to arrange the parchment in the pan. I used dried fruit mix from KAF, as I had it on hand, along with a few dried cranberries.

I'll add a note after we sample them. I hope that they will work out. One of my nieces seems to have an allergy to tree nuts, so I wanted a dessert/snack bar that she could eat. It's also vegan, and two of my nephews follow that diet.

Promised Note: The granola bars are excellent. They are chewy. The recipe says that if you want them crisp, cut them into bars and put them back into the oven.

• This reply was modified 6 years, 10 months ago by BakerAunt.
• This reply was modified 6 years, 10 months ago by BakerAunt.

[BakerAunt]

Yesterday (Wednesday) I baked a strawberry snacking cake from a Bon Appetit email. (Details are in the Baking--Dessert category.) It's not overly sweet, and we liked it as a good alternative when dietary restraints rule out strawberry shortcake.

Today I baked my lower-fat sourdough whole wheat cheese crackers from the dough I made earlier this week.

[chocomouse]

I just made something interesting, and not my usual style of baking. This is a layered, pudding-type dessert. It starts with a nut based crust, with flour and butter, the only part of this dish that is "home-made". Then a layer of confectioner's sugar, peanut butter, and cool whip (I used generic). Next a layer of vanilla pudding topped with a layer of chocolate pudding. I used instant, no sugar added, with 2% milk. The top layer is plain cool whip drizzled with hot fudge sauce (comes in a plastic jar to heat in the microwave). It was fun to make (well, mostly fun to think about eating it), easy, but lots of steps and over a period of time. I know I'll like it, although I'm sure it would be better if the puddings were made from scratch, the cool whip was real whipped cream, etc! I'd share with you all, unfortunately, none of you live nearby!!

[aaronatthedoublef]

Thanks Len.

They've written blog pieces about contracting with the farmers and going to the Midwest to look at wheat crops. There is some small amount of wheat production here in New England but nothing on the scale of the middle of the country.

But the recall is in association with ADM Milling (Archer, Daniels, Midland?) so are they contracting that too?

[chocomouse]

I made a recipe from 12Tomatoes, a site new to me. IT's called Cowboy Trifle, and I made it for a potluck my husband attended. It a layered dish like the more common Death by Chocolate dessert trifle, and serves a crowd. I made a few changes, natch! I made cornbread from scratch, and then layered black beans, then whole kernal corn, and then a layer of home-made salsa (tomatoes, onions, green pepper, chipotle powder) topped with shredded cheddar, drizzled with a Ranch-mayo mix, and sprinkled with chopped bacon. I think next time I would skip the bacon, but add sliced black olives. It was really good, and the group at the potluck liked it.

[BakerAunt]

I'm signed up for Bon Appetit emails, and while a delete a lot of their recipes, sometimes one interests me and fits my dietary parameters. Strawberry Snacking Cake caught my attention, since it is strawberry season, and cutting most butter out of my life leaves me without strawberry shortcake. Here's the recipe:

https://www.bonappetit.com/recipe/strawberry-snacking-cake

I found the recipe a bit odd in its mixing method. I've not heard about waiting to mix oil in at the end of the recipe. If anyone can explain why the recipe would call for doing it this way, I'd like to know. I decided to use my own mixing method, and to make a few changes in ingredients. I also made a half recipe and baked it in an 8x8-inch pan. Here's what I did:

I prepared 5 oz. strawberries--just in case. That let me use the nicest pieces and eat the irregular ones.

I used canola oil instead of extra-virgin olive oil.

I sprayed the parchment lined pan with Pam olive oil spray, which is what I have in the house.

I replaced the AP flour with white whole wheat (Bob's Red Mill Ivory, which they are no longer selling).

I cut the salt to 1/4 tsp. and added 1 Tbs. BRM powdered milk.

I used two eggs instead of 3 eggs and 2 yolks. If I were to make the 9x13, I'd probably just use 4 eggs.

I didn't have sour cream--another casualty of the low-saturated fat diet, so I used nonfat Chobani Greek plain yogurt.

I used 2 Tbs. lemon juice (half a lemon).

To mix, I stirred together the dry ingredients in a small bowl. In a larger bowl, I whisked together the oil and the Greek yogurt to create an emulsion. (I'd read this as a tip for my oil-based pie crust, and I've since used it when I do a cake with oil and buttermilk or yogurt.) I then separately whisked in each egg, before the lemon juice, vanilla, and zest. I incorporated the dry ingredients into the wet ones using my cake whisk. (These are so useful; I don't know why they are not readily available.).

I didn't use the strawberry jam, as I didn't want to open a jar, since we currently have peach and black raspberry jams open. After I arranged the strawberries, I cut the sugar sprinkled on top to 1 tsp. I baked the cake for 28 minutes.

It's cooling now. It looks impressive and smells lovely. I'll add a taste review after dessert tonight.

[Mike Nolan]

How many grams of carbs are there in a cup (5 ounces) of whole strawberries?

[See the full post at: Daily Quiz for June 12, 2019]