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[BakerAunt]

Today I made dough for Rye Crisp crackers (recipe is posted here at Nebraska Kitchen). I'll bake them tomorrow. I also made another recipe of Skeptic's wonderful pumpkin biscotti.

[skeptic7]

This is a set of low fat, low salt biscotti I made for Judy after she had a heart attack.
Low-fat low salt biscotti for Judy
I was inspired by Cornmeal-Almond Biscotti from Classic Home Deserts
and the King Arthur Flour Cookie Companion recipe

Anise Biscotti, very low fat, no salt, no nuts, no oil, and no butter
2 eggs, separated
2/3 cup sugar
1/2 tsp almond extract
2 tablespoons water
2 cups whole wheat flour, sifted
1 1/2 tsp salt free baking powder
1 1/2 tablespoons anise seed.

1. Mix the flour, baking powder and anise seed together
2. Beat the egg whites with half the sugar until light and fluffy
3. Beat the egg yolks with the remaining sugar until thick and light colored. Mix in the almond extract and the water.
4. Mix in the flour mixture gently, then fold in the egg whites. Add a little more water if necessary.
5. Form into one log on a baking sheet or jelly roll pan. I dump the dough by spoonfuls into the right place and then smooth it together with the back of the spoon or with wet hands or a spatula. Flatten log slightly. It should be 2 inches wide. Let the dough sit for 5-10 minutes
6. Preheat the oven to 350 degrees. Bake the log until firm, and a knife comes out clean about 20 minutes
7. Take the log out of the oven and let it cool for 10 minutes. Cut with very sharp bread knife into 1/2-3/4 inches. Cut perpendicular for medium size biscotti, cut at a slant for larger ones. Place the cut slices upright a little apart on a cookie rack on a jelly roll pan or baking sheet. Bake for 10 minutes

Chocolate low fat biscotti
2 eggs, separated
2/3 cup sugar
1/2 tsp almond extract
2 tablespoons water
1/4 cup cocoa
1 3/4 cups whole wheat flour, sifted
1 1/2 tsp salt free baking powder
1/2 cups sliced almonds

Just like above, only stir in the almonds after the rest of the dough is mixed

Orange low fat biscotti -- 1 1/2 recipe October 29
3 eggs separated
1 cup sugar
3 cups whole wheat flour
2 teaspoons orange extract
3 tablespoons orange concentrate
3 tablespoons water
2 1/4 teaspoons salt free baking powder
1/3 cups sliced almonds ( for 1/2 batch )
next time add 1/4 cup thin sliced orange peel.

Mix the flour and egg white into the egg yolk in stages ending with egg white.
Form a log with half the dough, mix 1/3 cup almonds into the other half of the dough and a little more water. Make another dough log on the baking sheet. Smooth the dough logs with a knife dipped in water before baking.

Ginger biscotti
2 eggs
2/3 cup sugar
1/4 cup crystalized ginger
1 tablespoon grated fresh ginger
2 tablespoons water
2 tsp ground ginger
1 1/2 teaspoon salt free baking powder
2 cups whole wheat flour
1/3 cup sliced almonds ( optional)
Make like the orange biscotti ( nut variation ) Cut the candied ginger into very thin slivers. Mix the ginger and water together and set aside. Mix the flour and baking powder and ground ginger together and set aside. Beat the egg whites and about half the sugar together until fluffy. Beat the egg yolks and the rest of the sugar together until fluffy. Mix the candied ginger and water into the egg yolks. Fold half the flour into the egg yolk mixture. Fold half the egg whites into the batter. Fold the grated ginger into the batter. Fold the rest of the flour into the batter. Fold the rest of the egg whites into the batter. Fold in the almonds. Form one wide log ( or two thin logs ) onto the baking sheet. Bake and slice and cut as detailed above.

[BevM]

Yesterday I baked Oatmeal Raisin cookies. I did a little research before I started to see if there were any improvements to the recipe I've used for years. I found one that added baking powder and one that included 1 tablespoon on molasses. I ended up adding 1\2 teaspoon of baking powder (no molasses this time) to see if it made a difference in the end result. I can't see that it did. I'm not sure what it should accomplish in the cookie. My taste-tester (granddaughter) approved of the results.
In the past I have baked Libby's Oatmeal cookie with the coconut in it . I liked it but the rest of the family didn't!

[BakerAunt]

On Monday evening, I baked Baker’s Grain Sourdough Bread, a recipe that appeared in a KAF catalog last year. I did not start the dough until after 8:30, so it was a late night. I baked this recipe once before, and it came out very well in the Emile Henry long baker.

It requires some alteration, as it calls for 1/2 cup of their Ancient Grains Flour Blend, which I tried years ago and did not like. It’s also expensive to buy. I know that my sourdough starter is not as thick as what KAF uses in its recipes, so I expect to add about ¼ cup flour per cup of sourdough starter. The recipe calls for the Harvest Grains blend, and I have that ingredient. While they soak them in a cup of hot water, I soak them in ½ cup of warm buttermilk. I was delayed in starting the bread, so they soaked about 3 hours.

I proof the yeast with honey in the other ½ cup of water. The recipe calls for ½ cup potato flour, but I used 1/3 cup. For the Ancient Grains mixture, I used ½ cup dark rye flour, ¼ cup barley flour, ¼ cup spelt flour, and ¼ cup flax meal. (Yes, that is more whole grain flour than KAF specifies.) After proofing the yeast, I added the rest of the honey and the soaked grains and mixed. Then I added the whole grain and potato flour blend, and ½ cup of the high-gluten flour, and the 2 Tbs. oil (I use canola) and mixed. I let it sit for 10 minutes. I mixed the salt (reduced to 1 ¾ tsp. from 2 tsp.) with the other 1 ¾ cups of high-gluten flour and mixed it in. Once it was incorporated, I kneaded on speed 3 for 5 minutes. The dough passed the window pane test.

The first rise was 1 hour and 15 minutes. I de-gassed, then pre-shaped and let sit for 5 minutes. I then shaped by folding the oval longways in half, sealing the edges with the heel of my hand, flattening to an oval, and again folding it over. (I turn so that the smooth side will be the outer side.). I then roll it as a cylinder, and put it in the greased, and sprinkled with farina, Emile Henry long baker. The second rise was 50 minutes. Although the recipe did not specify to do so, I slashed it before putting it into bake with the lid on for 35 minutes (recipe says 35-40 min.), then an additional 10 minutes until 190F.

Note: I sliced it the next day, and I love the way the whole grains meld with the sourdough tang.

[BakerAunt]

Skeptic, Yes, I would like to see your other recipes when you have time to post them.

I will use whole eggs, since the yolks have important vitamins. (I wish the same could be said for butter, which I have loved not wisely but too well. Sigh.) I would include nuts, as walnuts and almonds are considered heart-healthy. As with eggs, of course, the key is not overdoing it. My approach is to make sure that my saturated fat per day is under 11 grams and to include more prominently foods that help lower cholesterol, such as beans and oatmeal.

[BakerAunt]

After dinner Sunday, I mixed up the ingredients for Skeptic's Pumpkin Biscotti. I used white whole wheat flour, rather than regular. I followed Skeptic's lead in reducing the sugar to 2/3 cup. I added 3 Tbs. powdered milk to the flour mixture. (I'm trying to make sure I get enough calcium.) I made it into a long log (16 inches), but I only made it 3-inches wide. It was 1/2 inch high. I spritzed it with water and sprinkled it with demerara sugar (Sugar in the Raw) to give it a bit of sparkle.

It's in the oven on its first bake. I'll add to this post after it is finished.

The first bake was 25 minutes. After the 15 minute cooling period, I spritzed it with water, moved to a cutting board, then cut straight, rather than on a diagonal, 1/2 inch thick. I checked on the second bake at 15 minutes, then gave them another 5. I'm waiting to taste test until tomorrow, since I want the spices to have a chance to meld, but I did nibble some of the crumbs after I sliced the log, and the taste is great. It made 28 biscotti (counting the little curved ends).

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

[BakerAunt]

I made chicken and potatoes. I used a half, boneless, skinless chicken breast (cut in half--these are large!) that I rubbed with a bit of low-fat mayonnaise, then dipped in a concoction of 3 Tbs. Panko, 3 Tbs. coarsely ground quick oats, about 1 Tbs. or so of freshly grated Parmesan cheese, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/2 tsp. dried chives, and freshly ground pepper.

I cut up (large dice) three Purple Viking (I think that's the name) potatoes from the farmers market, leaving the skin, and rubbed the pieces with olive oil. These went onto a parchment-lined baking sheet to roast at 400 for half an hour. I then scooted them to the sides of the pan and put in the two pieces of chicken. I put it back in the oven at 375F for 30 minutes more (probably 25 would have been better, as chicken was slightly dry). We had it with microwaved fresh green beans from our garden.

[navlys]

Made Asian turkey burgers. So tasty husband wanted them (reheated) 2days later. Unheard of!!!

[BakerAunt]

Cooler weather moved in yesterday, so Saturday is a good day for soup for dinner and to use some of that broth in the freezer. I tend to throw my soups together, based on what is in the house, so I have to write down what I did. I started by cooking 2/3 cup Bob’s Red Mill Hull-less Barley in 4 cups of the broth for 80 minutes. It’s supposed to be healthier than the usual pearl barley, but I know from previous experimenting that it takes a while to cook and get soft. In large Le Creuset pot, I sautéed diced onion and celery in about 1 ½ Tbs. grapeseed oil, as I wanted a more neutral flavor than olive oil, added garlic, then added about 8 oz. sliced Baby Bella mushrooms. I added the cooked barley and its liquid, 2 cups of Bob’s Red Mill Vegi-Soup Mix (red and brown lentils, split green and yellow peas, some letter barley that always dissolves), then added another 4 cups broth. I used ½ tsp dried Rosemary, 1 tsp. dried thyme, and ½ tsp. ground sage to season. After bringing to a boil, I simmered for an hour, decided it was too thick and added 2 cups more broth from the freezer, then let it sit covered until dinner. We like this version of soup a lot, but some of the flavor may be because half of this broth was made using the bones of a rotisserie chicken.

[Mike Nolan]

Many people think seeds make the sauce bitter and don't like getting them in between their teeth. Looking at the reduced sauce (about 8 quarts) I don't see as many seeds as I was seeing at first, I think the seeds may rise to the top during cooking. I'm declaring it finished and will let it start cooling. If I get enough tomatoes for another batch of sauce, I may try to concasse them before running them through the Roma mill to remove the skins.

The temperature last night dipped into the lower 40's here, and the high is supposed
to be 72 today. It may hit the 80's again tomorrow, but I think the 90+ heat is over.

[BakerAunt]

I’m trying an experiment with my husband's and my beloved Whole Wheat Sourdough Cheese Crackers (recipe posted here at Nebraska Kitchen). The recipe calls for 4 Tbs. of butter, and I always make a double recipe. The recipe makes a lot of crackers, but I am mindful, with the low saturated fat diet that I’m now following, that in a doubled recipe a stick of butter is 56 grams saturated fat, and the cheese powder adds another 18g. The main flavor is from the cheese powder, so I do not want to delete it, but I wondered about substituting canola oil for the butter. I did some online research, and the suggestion was that ½ cup butter can be replaced with 1/3 cup canola oil. I have a rye cracker recipe I like that is oil based, so I decided to try converting the sourdough crackers. Tonight, I mixed up a double batch and used the canola oil in place of the butter. The dough feels about the same, but is not quite as tacky. I’ve formed it into small rectangles, wrapped, and refrigerated them. I’ll bake the crackers in a few days and report on the results.

[RiversideLen]

I like my tomato sauce smooth. I run the tomatoes through a blender (counter top blender) then strain it through a fine mesh strainer. That removes the seeds and any small lumps. Then I season it and cook it a bit, usually add tomato paste to thicken it and it adds good flavor. I have found that a blender works better then a food processor for this.

[BakerAunt]

Chocomouse--We liked the tomato sauce with the skins. These are thin-skinned tomatoes. (I'll have to ask my husband what they are.) I tried this after making ratatouille, where the recipe did not call for skinning them, and it was fine. With the sauce I made last week, most of it was used for the spaghetti squash-turkey casserole (like a lasagna without pasta). With the spaghetti squash, the texture of the skins was not noticeable.

If you are looking for a smooth sauce, for a recipe where that is central, then you will need to skin the tomatoes.

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

[skeptic7]

I had this recipe from http://simplyrecipes, but a check on their current pumpkin biscotti recipe shows several changes from my version, so I wanted to print mine.

Pumpkin Biscotti
INGREDIENTS
• 2 1/2 cups of flour ( whole wheat flour )
• 1 cup of sugar
• 1 teaspoon of baking powder
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• Pinch of ginger ( 1/4 tsp ginger )
• Pinch of cloves ( 1/4 tsp cloves )
• Pinch of salt
• 2 eggs
• 1/2 cup of pumpkin purée
• 1 teaspoon of vanilla extract
METHOD
1 Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
2 In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.
3 Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)
4 Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.
Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. Serve and enjoy.
Makes approximately 15 cookies.

I made this on 1/1/2012 with 1/4 tsp cloves and 1/4 tsp ginger. The dough was spooned into two smaller logs for cute biscotti. It was a moist dough but held its shape, next time need to smooth tops with wet spatula. I used all whole wheat flour, and started by beating the eggs and sugar till fluffy I think I forgot the vanilla. Rather chewy but slightly moist. Very sweet and spicy but pumpkin flavor evident

11/1/2012 made with salt free baking powder and whole wheat flour. Sugar was reduced to 2/3 cup. I beat the egg yolks and egg whites separately and combined pumpkin with egg yolks, then folded in 1/2 flour mixture, 1/2 egg whites, 1/2 flour mixture and 1/2 egg whites. Made one large log. Next time smooth the log harder to prevent air gaps. Make about 2 dozen.

1/17/2016 used regular baking powder and all whole wheat flour. The sugar was reduced to 2/3 cups. Did not separate the egg whites and egg yolks but simply beat together eggs, sugar, pumpkin and vanilla until fluffy. Then mixed in flour mixture. Made into two small logs and smoothed the logs with wet spatula.

NOTE: I don't turn my biscotti. I place them upright on a rack on a half sheet pan and bake for 15 minutes. Its a wet batter, so I use a spoon to place the dough into two rough logs on the baking pan, and then use a wet spatula to smooth the dough out. The dough is still and it won't merge into a smooth log on its own.

[BakerAunt]

Skeptic--Yes, I would love a low-fat pumpkin biscotti recipe.

I have two of Susan Purdy's cookbooks, and her recipes are great. I do not have the one you mention here. It would certainly be worth looking over. I may see if I can get it from the library. A lot will depend on how she went about cutting fat and whether she differentiated between healthy and unhealthy ones.

I'm actually pursuing a low-saturated fat diet, which is different from what a lot of the low-fat cookbooks take as their approach. I recall in Beatrice Ojakangas' low-fat baking book (which I have in one of the unpacked boxes that will remain unpacked until the renovation starts--I hope in November--then completed in a timely fashion) that she cut eggs, which were thought to be bad in those days, as well as nuts. While I would not go crazy over eggs, each has only 2 grams saturated fat and has vital nutrients, so they have an acceptable place in diet these days. The same is true of nuts, which while we cannot scarf them indiscriminately, they have vital nutrients. (I'm bemused when I see low-fat peanut butter, as they have taken out what actually makes it healthy.) I'm not eliminating saturated fat, but I am keeping it at 11g per day or less. I still used a light butter-canola oil spread on my sweet corn last week!

The challenge is to bake foods where I don't feel when I eat them that something is missing.