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[BakerAunt]

For New Year's Day dinner, we have a tradition of blueberry pie. I canned blueberry pie filling this summer (Clear Jel recipe to which RandyD posted a link on the Baking Circle years ago--Univ. of Georgia). I'm wondering if I can just make a bottom crust (the oil one I've now used successfully three times) and leave the filling uncovered. It's pretty thick. Would that bake well, or do you think that I need the top crust, in which case I'll look at the other oil pie crust recipe in the KAF 200th Anniversary Cookbook.

[BakerAunt]

As 2018 comes to a close, I am using up turkey leftovers. For Sunday dinner, I will saute onion, celery, and mushrooms in a bit of olive oil, then mix with the defatted drippings from our turkey. I'll add some cut-up turkey, then some frozen broccoli (which is a lot less expensive than fresh in the store!). I'll add a bit of evaporated milk and some dried sage, then mix it with noodles. That will give us leftovers for New Year's Eve as well.

• This topic was modified 7 years, 4 months ago by BakerAunt.

[BakerAunt]

I tried a new recipe on Friday, Maple Date Kamut Cookies, from Bob’s Red Mill. It was on a package of dates I bought from them, and apparently it is in their cook book, but it is not on their website. The only saturated fat comes from the two eggs, and the recipe made 26 cookies. It also has oats. The cookies stay as little balls. I left the first batch that way; the second batch I smooshed flat. I think that the flatter ones bake better. I was not that impressed with them Friday evening, but they improve the next day. If I make them again, and likely I will since my husband likes them, and I still have the rest of the bag of kamut flour to finish, I might cut the quick oats back from 2 ½ cups to 2 ¼ cups, as the cookies seem a bit heavy.

I baked another new recipe on Saturday, Fresh Apple Cake, from Recipes from the Old Mill: Baking with Whole Grains, by Sarah E. Myers and Mary Beth Lind, two sisters whose family, according to the blurb on the back, has operated a mill producing stone-ground flour in West Virginia for two generations. This recipe is on p. 213. (Publisher: Good Books, 1995). It’s a favorite baking book, and so far, every recipe has worked well. I was particularly pleased that the 13x9-inch cake has 18g of saturated fat, so reasonable pieces work within dietary parameters. I used one Jonathan and three Winesaps. I substituted Penzey's Apple Pie Spice for 1 tsp. cinnamon and 1/4 tsp. cloves in the cake itself, simply because I have the apple pie spice (a free sample) to use. I also substituted 1 cup buttermilk for 1 cup yogurt. We will have it for dinner tonight. I'll add a note after we sample it.

Note: The apple cake is delicious. I will definitely bake it again.

• This reply was modified 7 years, 4 months ago by BakerAunt.
• This reply was modified 7 years, 4 months ago by BakerAunt.

[BakerAunt]

On Thursday, I baked a bread that KAF called “Nelson’s Choice Rye Bread,” on a long-ago package, but which they now call something else. The recipe comes directly from Secrets of Jewish Baker, and it was so attributed at the time. It’s an iffy recipe, and KAF now has reduced the original amount of water in order to produce a better result. I used 1 cup plus 1 Tbs. water; next time, I will reduce that to 1 cup, although the rainy day may have also affected the dough. I baked it this time with dark rye flour (usually I do a mix of dark and medium rye flour), and I used non-fat plain Greek yogurt in place of the sour cream. (I’ve used regular sour cream and low-fat sour cream in the past.) I added 1 Tbs. canola oil to try to make up for the fat that isn’t there in the dairy. I do not have vital wheat gluten, an ingredient that I do not stock, so I omitted it. I had to add an additional 4 Tbs. of First Clear flour, which is the other flour in the bread. With this bread, the key is not to let the second rise go too long, or it will collapse when baking. I let it rise for about 35 minutes, then slashed and baked in a round 8-inch cake pan. The bread did not rise as high as it sometimes does, but it held its shape better. We will try it for sandwiches on Friday. I'll add a note to this post then about taste and texture.

Note: The bread came out delicious, and the crumb was even throughout.

• This reply was modified 7 years, 4 months ago by BakerAunt.

[Mike Nolan]

One of the presents I got from my older son is a Meater+ wireless meat thermometer.

You stick it in the meat and it send data to your phone via bluetooth.

It can monitor both the temperature in the meat and in your oven, so you can see the oven temp moving up and down (the hysteresis effect) and the meat temperature as it approaches your target temperature. It can even give you an estimate for when the target temperature will be reached, including allowing for carryover. (For example if you set it to 150, it might have you take the meat out at 147 knowing that carryover heat will bring the center up to 150 over the next few minutes.)

I haven't used it yet, I also got an immersion circulating heater, we used that on the duck legs.

[BakerAunt]

I made a vegetable soup (onion, celery, carrots from our garden, mushrooms, parsley) with chicken broth and Christmas shaped pasta for lunch on Christmas Day.

For dinner, my husband roasted at 15 lb. turkey (smallest we could find when we bought it before Thanksgiving). I made a "lighter" version of my blue-bag Pepperidge Farm dressing, which means I used a bit more than 1 Tbs. butter (usually I use 8 Tbs.). I cut back the broth a bit so it would not be soggy. It was pretty good, even though my taste buds would have liked more butter. We also had steamed broccoli, before moving on to pumpkin pie.

[BakerAunt]

Skeptic--I think that your substitution should work. The biscotti may be more tender or crumbly with the almond flour.

Chocomouse--My Bake from Scratch bread collection has a star coffee cake that uses jam in the layers. It's on my list to try with my black raspberry jam, since I made a lot of it and peach jam, expecting to use the jams in recipes that on my forbidden list for the time being.

On Christmas Eve, I baked a pumpkin pie, which for my husband is a Christmas tradition, so I've adopted it as well. I used the same oil crust recipe I used for the two previous crumb apple pies, but I made the larger amount so that I could build up the sides in my Emile Henry deep pie dish. My only changes were to reduce the salt, use buttermilk, and use 25% white whole wheat flour. After blind baking the crust for 15 minutes, I removed the liner with the beans and put it back for another 5 minutes to crisp the bottom crust. I made the pumpkin pie in my usual way—pre-cooking all the filling ingredients except for the eggs, then whisking one egg into a little bit of the filling before returning it to the rest, then whisking in each additional egg. I did cut the butter in the pie from 2 ½ Tbs. to 1 Tbs. I baked it starting at the higher temperature for 10 minutes, then reducing it. The pie did not puff up as it usually does, and I had to bake it an additional 10 minutes before I decided it was set. It does not look quite like my previous pies, so I was not quite sure about doneness.

The mystery was on its way to being solved on Christmas day, when I realized why this oven in the apt.—a “Galaxy” (brand of which I have never heard)—has been performing differently from the old Frigidare I had in the house. I’d put it down to different ovens of different vintage. I was pleased that the oven temperature on the thermometer was identical to the stove’s temperature setting, although I’d also noted that this stove takes a lot longer to pre-heat than the other, and sometimes slips slightly below the temperature. I was also having to bake items at least 10 minutes longer. Today, when we put in the turkey, I noted it was close to the top, so the rack needed to be lowered. My husband said, “Is there a top element?” I looked (this oven has no light in it, which is irksome) and noted the top element, which was not lit up. The light bulb in my brain came on: I don’t think that the top element is working, which would explain the long preheat and the longer baking times. After the turkey cooks, and the oven is cool, I’ll try turning on the broiler. It may be that the top element needs to be replaced. I don’t have a manual for this range, as it was in the apt. when we bought the place.

[skeptic7]

I was going to refute this but A) I don't know many millenials B) Fads are fun. If everyone in your social group are baking the same cookies, you have funny stories to share. Like I would have had the biggest, bestest cookies but my SO came through the kitchen and they disappeared. C) Does Colbert know many millenials? Perhaps its just this one group that took to cookie baking and there are oodles of support millenials who just take pictures, offer support and disapper Beta versions ( millenials don't have mistakes they have beta recipes )

[Mike Nolan]

My son prepared the duck today (2 ducks + 2 full breasts), the legs are being done sous vide overnight, the breasts will be steamed and then finished in a pan or under the broiler. He also roasted the bones, I added the giblets to the bones and then made a batch of duck stock. I also have about a cup and a half of rendered duck fat and the deglazed fond from the roasting pan to make gravy with tomorrow.

[BakerAunt]

I usually make a Swedish Coffee Ring with almond filling for Christmas, but it did not fit into the low-saturated fat parameters (less than 11 g per day), given the other food, such as stuffing and pumpkin pie, that I’d be consuming per day in this holiday week. (I’ll save it for another time.) I happened upon KAF’s Cinnamon Star Bread recipe, and I baked it Sunday evening.

https://www.kingarthurflour.com/recipes/cinnamon-star-bread-recipe

I used half white whole wheat flour, and I replaced the ¼ cup butter with 3 Tbs. canola oil. (That means the whole coffee cake has about 4 g. sat. fat, instead of 29g.) I also added a Tbs. of flax meal. I slipped up and only used 1 tsp. cinnamon in the filling. It’s still good, and next time, I will grab the correct spoon (oh, yeah, it’s the BIG ONE). I used all the water, since I had subbed in the white whole wheat flour. It is a soft, slightly sticky dough, which I mixed and kneaded in the bread machine.

I found it easiest to roll each round on parchment, with saran over the top. After I did the bottom one, I left it on the parchment on which I would be baking it, and I rolled out the others on another piece, one at a time. I then flipped that piece over, peeled off the parchment, and used the saran to position the dough onto the stack of circles. I peeled it off and proceeded to the next one. I discovered that after marking the center circle with a cookie cutter, it should be removed, or its weight will cause it to cut the dough, which will make the twists more difficult (you want them attached to the center at the top). When using the bench knife to make the 16 cuts, it is best to wet the blade slightly, or it will stick.

There is a blog with the KAF recipe that helps show how to make the twists. Although the recipe said to bake for 12-15 minutes, I use a heavy baking sheet, and I needed to bake it 25 minutes before the center tested at 195F. We had some for breakfast this morning, after our oatmeal, and it goes very nicely with coffee and it looks nice, even if all the twists didn’t quite come out correctly. I will bake it again.

[chocomouse]

I've spent the last few days baking for my cookie trays, since we'll be doing our Christmas celebration tonight. I also made cinnamon buns and tins of cookies to send home with the kids. I've made Buckeye Bars, Crack!, molasses cookies, Cranberry-Coconut cookies, Chocolate-Orange Cookies, and Pecan Tassies (recipe from lsb of the old Baking Circle).

I wish all my baking friends a joyous season and hope you will be able to spend time with friends and family!

[BakerAunt]

I was watching Stephen Colbert last night while waiting for my bread to finish baking, and there was a segment (not a great one, alas) on "anxiety baking," which apparently is now considered a trend. I googled it, and came up with this article:

https://www.theatlantic.com/health/archive/2018/12/baking-anxiety-millennials/578404/

I hope that it is correct that more people are baking these days. I'm not sure that it should all be attributed to anxiety.

[BakerAunt]

We were out of bread, so on Friday evening I baked a loaf of what I’ve named Buttermilk Barley-Whole Wheat Bread, using the bread machine to do the kneading. My starting point was the KAF Oatmeal Toasting bread, the same recipe I used last week, except that this time, in addition to making it half whole wheat and half bread flour, I used barley flakes in place of the oats. (I’ve discovered that I have a LOT of barley flakes). I used buttermilk again but increased it to 1 cup because the dough was dry. I also needed to add another tablespoon of water. I cut the salt to 1 tsp. and used about 1 ½ Tbs. canola oil. I needed to add 7 minutes to the baking time to get it to 200F. It’s a heavier bread but it rose nicely and baked well. My husband really liked it for his sandwich, and I enjoyed a slice with soup for lunch on Saturday. We clearly like barley! I think this recipe is a good base for a variety of grains.

We went hiking at a reservoir on Wednesday, then stopped off at Countryside Orchards and bought more apples: traditional Winesaps (the little ones!) and another, larger variety of Winesaps. We also bought Melrose and Ever Crisp for eating, and a jug of fresh cider for drinking. As I’m still using up the apples we picked in November, on Saturday morning, I again baked my Barley-Buttermilk Apple Cinnamon bread that began its life at Bob’s Red Mill as a gluten-free one. I again used AP and barley flour in the same proportion as the second time and buttermilk and boiled apple cider. I reduced the sugar in the bread further (originally ¾ cup; I’d used 2/3 but this time cut it to ½). I also added 2 tsp. chia seeds. This bread became a favorite of my husband’s the first time I baked it, so I’m curious to see if the changes work for him. When I stop fussing with it, I’ll post it at Nebraska Kitchen.

[BakerAunt]

I baked another apple pie, with crumb topping (Bernard Clayton's French Apple Pie) on Tuesday evening, using a combination of Winesap and Jonathan apples. I reduced the topping by 25%, and I used that oil-based pie crust recipe again. I like it with buttermilk rather than milk, and I substituted in ¼ cup of white whole wheat flour.

[BakerAunt]

On Monday, I had a yearning for biscotti. I have a cinnamon biscotti recipe from KAF. Its biggest problem is the 1 cup of cinnamon chips. These are not a problem because KAF no longer sells them; I had a lot of them tucked away in the refrigerator where they are taking up space. They are a problem because like all chips, they are loaded with saturated fat. I reduced the amount to 1/3 cup, which is still 14 g., but for about 34 biscotti, even accounting for oil and the eggs, it is ok as long as I confine myself to one or two per day. I also substituted in white whole wheat flour. The biscotti came out well. They are not quite as sweet, but that is fine.

Part of the low-saturated fat food plan is that biscuits do not fit into it. To go with soup for Monday’s dinner, I made a new recipe, “Buttermilk Scallion Flatbreads,” a recipe from Jennifer Beckman of Falls Church, Virginia, who won best recipe in whole wheat for a competition. It was printed in Sift (Fall 2017), p. 13, and is on the KAF website.

https://www.kingarthurflour.com/recipes/buttermilk-scallion-flatbreads-recipe

I made just one change: I replaced the 3 Tbs. melted butter with slightly more than 2 Tbs. canola oil to accommodate my low-saturated fat requirement. My version meant that each flatbread had about .25 g sat fat as opposed to 5g in the original recipe. These are fantastic! My husband said, “You have to make these again!” They are easy and fast. They would also make good bread wraps.