Search Results for '("C'

[RiversideLen]

Sorry about your freezer, Mike. It's really frustrating when refrigeration isn't working. Several years ago I bought a La Crosse digital thermometer, it consists of sending units (it comes with one but you can add up to 3) and a receiving unit (pictured). I have one sending unit in my fridge and one in my chest freezer. This way I can tell at a glance if my refridgeration is working correctly. A couple of years ago I was able to catch a problem with my fridge early on and repair it before it caused a real problem.

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

Attachments:

You must be logged in to view attached files.

[BakerAunt]

A note on the Lemon-Anise Biscotti: These are quite sweet, so I'm having them with tea without sugar. I mentioned to my husband perhaps reducing the sugar when I bake them again. He said that it is needed to offset the anise--a flavor he does not really like--although I notice that he is eating the biscotti (and keeps leaving the lid part-way open). The lemon flavor does not seem to come through; perhaps it supports the flavor profile in another way.

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

[BakerAunt]

I do somewhere have a bone-shaped dog biscuit cutter. I used to bake dog biscuits for my sister's dog before he went on a special diet. It was a more complicated recipe, so I only made them twice.

I've been looking for a recipe for our current dog, but so far, I've not found an acceptable one that does not include stuff (like cinnamon) that I do not want to feed her.

[BakerAunt]

For dinner on Monday, I made a Spaghetti Squash-Turkey Casserole. It’s a variation on a lasagna (great minds think alike, Len), only without noodles. The base recipe came from the cooking blog “eatyourselfskinny.com, when I googled spaghetti squash casserole. I used 93% lean ground turkey, I used my homemade tomato sauce that I made on Saturday. I added more chopped onion and garlic (from farmers’ market). I did not use the chicken broth or the Stevia (cannot figure out why it was in there). I did add 1 Tbs. tomato paste to my meat sauce, and I used 2 tsp. Penzey’s Tuscan Sunset salt-free seasoning in place of her spices, since I know my husband likes it. I added 2 Tbs. flax meal to the sauce. I used 4 oz. Mozzarella, which I cut into pieces. To cook the spaghetti squash, I followed the directions in Ken Haedrich’s The Harvest Baker. It is not a quick recipe, but it makes a 13x9 inch pan, so we have plenty of leftovers for another three meals at least. We cooked up some frozen peas as the side dish.

If you are interested, here is the link:
http://www.eatyourselfskinny.com/baked-spaghetti-squash-casserole/

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

[BakerAunt]

This is a great base recipe, as Lemonpoppy notes, and I am glad she posted it at the Baking Circle, and grateful that Rottiedogs saved it and put it here on Nebraska Kitchen.

Here are my changes:
1. I reduced the sugar to 1 3/4 cups granulated sugar
2. I followed Lemonpoppy's suggestion and substituted half buttermilk for half the canola oil I used.
3. I used homemade pumpkin puree.
4. For the flour combination, I used 1 1/2 Gold Medal unbleached flour, 1 cup Bob's Red Mill barley flour, 3/4 cups quick oats. (I started with 1/2 cup oats, but my pumpkin was somewhat watery.)
5. I added 1/4 cup flax meal and 1/3 cup powdered milk to increase nutrition
6. For the spices, I used 2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. ginger, and 1/4 tsp. cloves.

The recipe bakes well in six 3x6 inch pans. (I suggest using The Grease to coat the pans before adding the batter.) I baked the pans for 30 minutes at 350F.

[BakerAunt]

I was back in the kitchen Monday afternoon to try a pumpkin bread recipe I found at Nebraska Kitchen, which was submitted to the Baking Circle by Lemonpoppy on March 17, 2004. She got it from a friend, but she notes that it came from Bon Appetit (November 1995), submitted by Vera Bertagna of West Frankfort, Illinois. It also had been was on epicurious.com and there were reviews with suggestions.

My favorite pumpkin bread calls for 2/3 cup butter (makes two 9x5 or six 3x7), so I needed one with less saturated fat. Of course, when I decided to give the one posted by Lemonpoppy a try, like my always experimenting friend, Wonky, I made changes. Lemonpoppy had cut the sugar from 3 to 2 cups. After looking at my former recipe, I cut it to 1 3/4 cup. That is plenty sweet. I followed her suggestion to use half oil and half buttermilk. She said that a combination of flours could be used for the 3 cups, as long as one included enough wheat flour for the rise. I used 1 ½ cups AP flour, 1 cup barley flour, and ¾ cup quick oats. I had started with ½ cup, but the pumpkin I thawed was more watery than usual, so I threw in that additional ¼ cup after the batter was mixed. I also added ¼ cup flax meal and 1/3 cup powdered milk to increase nutritional value. For the spices, I used 2 tsp. cinnamon, ½ tsp. nutmeg, ¼ tsp. ginger, and ¼ tsp. cloves. I did not add nuts, fruit, or chips, as my husband and I are pumpkin bread purists. I baked in six 3x6 loaf pans (used The Grease to coat them) for 30 minutes, which was perfect. We ate one tonight, and while it will never have the texture of a butter-based quick bread, it still had great texture and taste. I froze three of them for later.

[BevM]

That sounds like a good concept. I hope it has been a success for someone. It is generally too hot here for about 6 months out of the year to turn on the oven! A couple of Thanksgivings I put my dressing in the Crock-Pot ( not enough room in the oven) and it turned out fine, maybe a little more moist than the oven!

[BakerAunt]

Darn it, my husband really likes the flavor and wants me to try baking it again. (He and the dog consumed half of the second loaf today.) I might try it in three 7-inch pans I have.

[BakerAunt]

I'm sorry to hear about the freezer failure, Mike. Losing all the food makes it that much worse.

The hardest part of my low saturated fat diet is having to avoid the cookies and pastries that rely so heavily on butter. While a little butter can be ok, a lot of my recipes call for significantly more, and even a modest serving can add up when attempting to stay at 11 g or less of saturated fat per day, especially when I've already assigned 3 grams of that to dairy, and I still need to add in meat and/ or eggs--and the Land o' Lakes light butter-canola spread I plan to have on my sweet corn tonight. I spent yesterday afternoon exploring some recipes at My Nebraska Kitchen, and I printed some promising ones.

On Sunday afternoon, I baked Lemon-Anise Biscotti, which was submitted to the Baking Circle on April 8, 2004 by Bettina (aka Laura Four Paws). She had it from a Cooks Illustrated email that invited subscribers to send it to friends--and we were all friends on that site. Assuming an egg is 2 grams of saturated fat (I’ve also seen it listed as 1.5g), these biscotti have only 4 grams of saturated fat. When cut into slices, that will be quite acceptable, and eggs have valuable nutrients as well.

The recipe is missing one step, as it does not say when to add the lemon zest, anise seed, and vanilla. I whisked them in after first whisking together the eggs and sugar, before sifting in the flour mixture over the egg mixture and incorporated it with my large dough whisk. It is a very sticky dough. I weighed it on saran on my scale. (I need to weigh my bowls so I can divide dough in them on the scale.) Instead of floured hands, I used slightly damp hands and a metal knife to spread and shape the two rolls on the parchment-lined cookie sheet. (I’m not sure why the recipe says an oiled cookie sheet covered with parchment. It must be a mistake.)

After the loaves had cooled, I found that they stuck to the parchment, and I could not get a spatula under them, but I pulled up the long side of the parchment next to each loaf, so that I turned it over, and then the parchment was easily peeled away. I cut mine straight rather than on the diagonal so that the pieces would be about the same size. That actually gave me 5 dozen. For the second bake, I stood them on their sides, but still baked for the stated 15 minutes. (I'm not fond of turning biscotti.)

The flavor of the crumbs from when I cut them is great, and I'll try one after they cool, but this recipe is certainly a keeper. I look forward to having them with tea and coffee.

It's not in the recipe section, but in the saved threads:

Misadventures With Biscotti Thread Recipes Dvdlee by bettina

• 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.

[Mike Nolan]

I'm making Vienna Bread today (the Clonmel Kitchens Double Crusty Bread recipe, using butter instead of oil.)

Our SubZero freezer died on Thursday, and we didn't figure that out until most of the food in it had gone bad. Can't get a repairman out to even look at it until Wednesday, but hopefully parts are still available. The newer SubZero units are about 10 inches taller than the 501 models that we bought 22 years ago, we'd have to do some remodeling in the kitchen to get them to fit and would lose the cabinet space above them.

[navlys]

Last night I made spaghetti. I topped it with packaged shredded Belgioso parmesan cheese. (I like their mozzarella). Compared to the grated parmesano reggiano it was tasteless. I think Kraft's in a can is better than the packaged cheese. Will grate the "good stuff" from now on.

[RiversideLen]

Yesterday I made the cinnamon bun apple pie. I used Honeycrisp apples. The pie in the video is prettier than mine, but they may have made several dozen of them to get a photo worthy one. The cinnamon roll top crust is more show then taste. It came out kind of hard. It's possible the fault is the crust recipe I used (I used an oil recipe, 2 1/2 cups of flour and a half cup each of oil and milk). The pie in the Emile Henry video uses a store bought refrigerated crust.

The pie itself is good, it's just that the top crust wasn't worth the effort.

Attachments:

You must be logged in to view attached files.

[BakerAunt]

Bev--I hope that all is well with your son.

After lunch on Friday, I tackled our pile of tomatoes. I’m making fresh tomato sauce. I’m trying an experiment and not skinning them, since they worked well in the ratatouille that way, and we are supposed to be eating more skins of vegetables and fruits. My base recipe came from a Cooks Illustrated email (back when they, like KAF sent those out!). I added to heated olive oil some onion, which I sautéed, then added some chopped celery (neither is in the original recipe) and the one clove of garlic I have in the house. After sautéing those vegetables, I added four pounds of tomatoes from our garden that I had cut into chunks. I am happy that I found my Calphalon 10-inch sauce pan when I was rooting around amongst the boxes in the shed last week. It makes it easy to reduce the tomato liquid. I have about 4 cups of sauce. Some of it, I will probably freeze.

Dinner on Friday is stir-fry, made with leftover pork and minimal drippings (deglazed pan with white wine), celery, red bell pepper, halved mushrooms, a large zucchini, chopped. It then gets mixed with buckwheat noodles. Yesterday, we were able to score what will likely be the last of the sweet corn from a local farm, so we bought 12 ears. We had two each last night, but tonight we will limit ourselves to one apiece.

[BakerAunt]

Unfortunately, I'm on a low-saturated fat diet, and 1 Tbs. of regular cream cheese has 6 grams. I do, however, have plenty of homemade jam, in three flavors, that I made earlier this summer.

The taste will determine if I decide to give it another try. Figuring out how much yeast to use, keeping the dough to two rises (I could kick myself for not just shaping and panning it in spite of the quick first rise), and possibly using different pans might make a difference. Each pan had 663g of dough, and my 8x4 pans usually have unbaked dough of about 860g.I have some 7x3 pans, and they might have worked better.

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

[BakerAunt]

I tried baking Bernard Clayton's Multi-Grain Bread from New Complete Book of Breads (revised and expanded), pp. 2228-231. The sad details can be found in the Adjusting Another Bernard Clayton Bread Recipe thread.