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[BakerAunt]

Riverside Len: KAF has a good wholegrain banana bread recipe (chocolate chips optional). I've also made it as muffins.

https://www.kingarthurflour.com/recipes/whole-grain-banana-bread-recipe.

I also have a standard banana bread that I've been making since I was a teenager, that is butter based. I usually substitute in 1/2 cup whole wheat pastry flour. I'll post it, if you would like.

[BakerAunt]

🙂

Thanks, Aaaron, but there are plenty of mice around here--not to mention chipmunks, rabbits, and deer--oh, my! And that does not include the two kinds of squirrels, the foxes, or any of the birds on the lake.

I ended up with 27.2 oz. of pumpkin puree. (I measure pumpkin by weight with new recipes, since most are written for that squashy stuff that Libby's sells, which is not really pumpkin.) 15 oz. will be used in a pumpkin yeast bread, 7.5 oz. will be used in a pumpkin snack cake, and the remaining 4.7 oz. (scant 1/3 cup) will probably be used for pumpkin scones or muffins.

[BakerAunt]

Rascals--try using a soft sponge to get into the nooks and crannies. That is what I do with the nooks and crannies on my Bundt pans. KAF now sells a special brush, from Nordic Ware, that is designed to clean out Bundt pans. I wonder if it would work well on the USA seams.

I note that my hearth pans (not made by USA)do not have side seams.

[Rascals1]

These pans do a great job baking but I do not like trying to clean them. Even using a tooth brush ( their own) or a vegetable brush you cant get in all the nooks and crannies. It says not to put in dishwasher but I sure am thinking about it. Wonder what happened to molded pans or why they changed to this folded technique.

• This topic was modified 8 years, 6 months ago by Rascals1.
• This topic was modified 8 years, 6 months ago by Rascals1.

[Mike Nolan]

I peeled, cored, cut up and pre-cooked about 11 pounds of Winesap apples today, the 2nd half of the ones I picked at the orchard two weeks ago. Made about 12 pounds of pie filling. (We finally had a killer frost Saturday morning, so the orchards are probably closed for the season, they usually close around November 1st anyway.)

I'll make 2 apple pies tomorrow for the Halloween buffet lunch at my wife's office on Tuesday, the rest will go in the freezer. (Depending on the size of the pie pan and how 'deep dish' it is, it takes between 36 and 48 ounces of pie filling per pie.)

I think I've got enough pie filling to last me until next fall, even if I make an apple pie every month.

[BakerAunt]

This recipe was posted on the now closed King Arthur Baking Circle site by Antilope on June 20, 2014 at 5:04 pm

For me, traditional French baguettes made with only flour, water, salt and yeast dry out too fast, are dry and chewy later and don’t have a good shelf life.
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I prefer Vienna Bread baguettes. They are softer, have more taste and a longer shelf life. These are great split and used for sub sandwiches or hoagie rolls. I also make hamburger buns from this recipe. Here is my Vienna Bread baguette recipe for baguette pans:
.
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Vienna Bread baguettes
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Makes about 36 oz of Baguette Dough. Enough for 3 – 12 oz (350gm) Baguettes.
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1-1/3 cups (320g) milk
4 Tbsp (46g) White Granulated Sugar
2 Tbsp (8g) Powdered Milk or Dry Coffee Creamer
2 tsp (11.2g) Table Salt
2-1/2 Tbsp (35g) Olive Oil
4-1/4 cups (544g) Bread Flour
2-1/4 tsp (7g) Instant Yeast
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Add Ingredients to bread mixing pan, in the order that
Ingredients are listed above. Snap pan into Zo Bread Machine.
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Set Bread Machine to Dough Cycle. Press Start.
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Ingredients will be warmed for about 25 minutes before mixing starts.
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When mixing starts, add more water or flour, if needed, to make a
soft smooth dough, that is not crumbly or too sticky. Add a Tablespoon at a time, if needed.

Dough will mix and knead for 20 minutes and then rise for about 70 minutes.

You can also use a stand mixer (like a Kitchen-aid) and knead the dough for 5 to 8 minutes, and let
rise for 45 minutes.

When the Bread Machine beeps, and there is zero time left on the display, take out the dough and divide into 3 equal size pieces.

Each piece of Baguette dough should be about 12-oz (350gm) each.

Roll each of the 3 pieces of dough into a sausage shape, about 14-inches long. Try to make them even diameter along their length.

Place each of the 3 pieces of the rolled out dough on the Baguette Baking Pan.

Place the Baguette Baking Pan in the oven, near the center. Mist dough with water.

On the shelf below the baguettes, add a cookie sheet and pour a cup of water in it.

Turn on the oven, at 350-F, for ONLY 2-minutes, to warm the dough. TURN OFF THE OVEN.

Allow the Baguettes to rise for 45 to 60 minutes in the warm oven, with the oven light on, until the dough doubles in size.

Cut three, 1/4 inch deep diagonal slashes, in each baguette and mist dough with water.

Set the oven to 400-F, and Set the timer for 25 to 28 minutes. We are timing from when we turn on the oven.

After 25 to 28 minutes, the baguettes crust should be golden brown and centers should be at least 195-F. Bake a little longer if needed.

Remove from oven. Let cool for about 5-minutes before slicing.

• This topic was modified 8 years, 6 months ago by BakerAunt.

[navlys]

On Wednesday I made French Chicken in vinegar. I was going to serve it over what I thought was my spaghetti squash. Ok the squash was orange (clue #1) and then when I cut it in 1/2 it was orange and pretty solid (clue #2). I put the clues together and concluded that I didn't have a spaghetti squash. So I baked it the next day and mashed it with maple syrup and butter and it was yum. I served it with the swordfish that I marinated with my remaining potted herbs. I cooked the swordfish using my grill pan as it was too cold to grill outside.

[KIDPIZZA]

Italiancook wrote:

I made Beef Stroganoff from “Cook-Ahead Cookery” for tomorrow’s dinner. I’ll probably serve it over rice instead of noodles. I have a question for those of you who make Beef Stroganoff.

This recipe says to cut sirloin steam into 1/4″ strips, which I do. It also says to soften the onions and mushrooms, then add the beef strips and cook only until they’re brown on both sides. Then the sauce is added to the beef mixture and served.

The consistent problem I’ve noticed with this is that the beef is tough to chew even though it’s sirloin steak. Tonight, I was thinking that maybe the beef strips really need to cook much longer in order to be tender to the teeth. When you make Beef Stroganoff, how long do you cook the beef, and how do you do it? Thanks!

ITALIAN COOK:
Good afternoon my friend. First off, as a option you can cook the onions & mushrooms separately from the meat with flavored liquid of your choice...which I think is best because it gets done much sooner. NOW for the advantage of doing it that way...mix the meat together with the flour, WHY ????? because after you brown the meat about 1/2 way on low/med heat together with with some of the liquid from the onion/mushroom draining ( keep adding liquid from time to time so as not to burn... butter can be added as well) This method provides the automatic desired & much needed "ROUX" for your stew when added to your cooking vessel.

I know you will do it well... EZ enough.

~CASS/KIDPIZZA.

[cwcdesign]

We are gearing up for our annual bake sale, so yesterday I made a gluten-free vegan (only mine wasn’t because all I had was regular milk) pull apart apple bread.
I had some issues with the recipe, but it was surprisingly good. My friend who had to go gluten-free later in life liked the texture - she said it wasn’t gritty - I used the KAF blend. My sister said most GF people she knows prefer it.
The first thing I changed was the author said to proof rapid rise yeast. I didn’t; I mixed the instant in with the dry ingredients. Then I missed the note at the bottom that said not to stuff all the dough in the pan which I had already done, so the cooking time took about 15 minutes longer and I think that may have dried it out a little bit. I have to see how it holds up today - for a Bake Sale you don’t want things that don’t keep. I also think this was a bit fiddly for a sale but I might try it again.
The next recipe to try is my sister’s GF chocolate chip cookies, which she said are lacey and crisp

[BakerAunt]

Hi, Italian Cook. I actually do not buy vanilla from Penzey's, although I have received it as a gift on occasion. I do buy other spices from them, so I signed up for their emails, which sometimes have special offers (and occasionally, free shipping for $20 worth). That is how I found out about the vanilla crisis in the spring.

I used to buy a quart of vanilla from KAF, then fill my smaller 16 oz. jars. I won't be doing that again for a VERY long time, but I did have a half bottle or so. I like the Nieman-Massey (spelling?) which is what KAF carries, but for a while I was able to find it at T.J. Maxx in small bottles. I did stock up on another brand at T.J. Maxx as well.

On the KAF site, a member named Livingwell (Cass called her Penelope) did use the double strength, but I seem to recall that she used half in recipes. I'm not sure why they make the double strength.

As I recall from our discussions, we decided that real vanilla--no matter the brand--was about the same.

[Mike Nolan]

Sometimes I wish I had the old VegeMatic my mother had back in the 60's. Worked perfectly, no risk to fingers, easy to clean.

I've had 3 mandolins, one of them had several interchangeable blades and kept falling apart when using it, which led to a couple of nasty cuts, so I got rid of it. Then I bought a super-fancy $150 one at a restaurant supply store, it works very well but is a lot of effort to set up and clean afterwards, so I only use it for large volume tasks. The fancy one didn't include the keep (it is sold separately), so I bought a Sharper Image one for under $30. It has IMHO the best 'keep' for holding things so you aren't risking your hands, but the thickness setting tends to slip as you use it, so slices get thicker and thicker. (I did later on buy the keep for the fancy one, I've used it exactly twice.)

[cwcdesign]

Rascals,
I have this one which I think I bought with a coupon at Bed Bath & Beyond or I used rewards points at Amazon (I don't think I spent $40)

I used to have a fancy Cuisinart (I think) one but it was definitely dangerous, took up lots of storage space, was hard to clean and got rusty. I don't use this one terribly often, but I like having it. It's easy to clean and it doesnt take up much room - all the blades store in it. It also has has nice plastic holder for the Vegas to protect your fingers.

[aaronatthedoublef]

Yes. I stocked up too. Someone (Mike or BA) warned us here and I bought a gallon or so from Costco. It was $16 a pint last March and is $24 now which is actually still a decent price compare to what I can find anywhere else. I have to go to Walmart today for some flour so I'll check there.

My one question about the article is, do people who eat Hershey's kisses really care that they use fake vanilla? 😉

[aaronatthedoublef]

Just saw this... Didn't check the reply box. Sorry. Thanks for the reply BA.

We have a couple of v slicers/mandolins. If you do not know what you are doing and/or are not very careful these things are wicked dangerous. You might also get him a cut resistant glove to go with it.

Also, expensive does not mean better. Someone gave us a very expensive mandolin from William Sonoma that we've used twice and never again because it is dull and does not cut well (I suppose there must be a way to sharpen it).

We used to use our cheap Japanese box slice a lot but now we just use knives.

[BevM]

BakerAunt, thanks for a quick response. I apologize for not including more details about my substitutions (you are so good about doing that). I used margarine instead of oil and I'm sure the texture would have been quite different . Maybe I'll try it with oil next time (and compare) since the girls liked it so much.