Search Results for '("C'

[RiversideLen]

I can understand the confusion about white whole wheat. I first saw it at the store (Whole Foods) about 30 years ago and thought it was ordinary white flour pretending to be a whole grain and paid no attention to it (I wasn't doing too much bread baking back then). Some years later, after becoming a fan of King Arthur products, I looked at it more closely and tried it. My first impression was, it's lighter than traditional whole wheat but it's not white. So I think calling it golden wheat flour makes sense.

[RiversideLen]

Nice looking cake, Joan!

I made a batch of "Healthy Oatmeal Cookies", a recipe I got from the Martha Stewart site (I'm sure Martha has never made them). It's a small recipe (1 cup of flour and 1/2 cup of oats) that uses oil. It calls for a 1/2 cup of whole wheat and a 1/2 cup of AP.
I didn't have any AP but I used a 1/4 cup of rye and 3/4 cup of white whole wheat. I added raisins, mini chocolate chips and a handful of shredded coconut. I overbaked them a little but they're still good.

I noticed that King Arthur has changed the name of their White Whole Wheat to Golden Wheat Flour.

[BakerAunt]

I made a "soupy" farro stir-fry on Wednesday for dinner using the leftover roasted chicken and broth that I had in the freezer. For vegetables, I used green onion, red bell pepper, celery, carrots, an arrowhead (yellow) zucchini, a zucchini-like squash that has a curvy long neck and a bulb at the end which holds the seeds (scraped out and discarded), and ¼ each dried thyme and sage, and freshly grated black pepper. I used more squash than I would have, but the two needed to be used quickly. We have leftovers for another night.

[Mike Nolan]

Don't have supper plans yet (probably something involving tomatoes), but I did get another batch of tomato sauce started. Will probably need to do another batch by Friday.

[RiversideLen]

I haven't had banana bread in a long time, yours look good, Joan.

I made rye bread (buns) today from the recipe I have posted here. I made the starter last night and pre measured the other dry ingredients so it came together pretty quickly today. I made 9 buns and had one for lunch, fresh out of the oven. They came out pretty good. I haven't made these in a long time.

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[RiversideLen]

I made a pizza in a pan. The dough was 45% each semolina and white whole wheat, 10% AP (I put in a little AP just because I have some that I want to use up) hydrated at 65%. The topping were a little pepperoni and some bbq pork tenderloin I had in the freezer. A salad rounded it out. I have enough left for tonight's dinner.

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[BakerAunt]

Navlys--that recipe sounds delicious. My mother was quite fond of figs, but I have never cooked with them.

I made a frittata for lunch on Monday, using potatoes, green onion, red bell pepper, and mushrooms. I cut it into quarters and will warm those up for lunch for the next three days.

I took advantage on Monday of what will be the last cool day for several days to roast a chicken for dinner. I also made our favorite green bean, cherry tomato, and feta salad. (I am now leaving out the black-eyed peas that I was using in lieu of the chickpeas my husband cannot digest.) While the green bean plants in the garden keep on giving, our cherry tomatoes have slowed down, so I supplemented with a colorful mix of cherry tomatoes that I bought at the farmers market this weekend. We also had an ear of corn each.

[Mike Nolan]

We had a social gathering with appetizers and it turned out there were enough things we could eat (though not extremely carb-friendly) that we didn't do the pork chops tonight, maybe tomorrow.

[Mike Nolan]

Our younger son used to make the oatmeal crisps cookies with butter (so did my sister), they definitely came out flat. I'm not sure if increasing the amount of shortening would make them flatter, which is why I will try it the next time I make these. At the rate of about one cookie a day, it could be October before I'm ready to make them again. The ones with additional oatmeal were definitely less flat, so that might be an option as well.

I lowered the temperature 25 degrees because I've had issues with allulose-based cookies getting too dark, so that might have been a factor as well.

If you research online how to make cookies crisp, there are multiple not necessarily consistent suggestions, such as decrease moisture, increase the amount of sugar, which I don't think would help with allulose, because it has different crystal states than sucrose, and add fat.

[RiversideLen]

Joan, those brownies look good to me.

Mike, wouldn't adding more shortening to the cookie dough actually make them thinner as it would increase the spread? I had an idea for a little while now about baking cookies in a cupcake tin to limit the spread. You'd have to use cupcake papers to ensure they release easily. The other day when I made the chocolate chip cookie dough I ran a test batch doing that. They came out taller and round and, of course, uniform diameter (I used a number 40 disher). I'm not sure I'll do it again, mainly because it's a little more effort but it remains an option.

Yesterday I made a batch of oatmeal raisin cookie dough. I had an open package of mini chocolate chips that was fast approaching it's best by date, so I added those in. Today I baked the cookies and have them ready for the block party tomorrow.

[BakerAunt]

Friday morning was cool enough that I decided to bake Buttermilk Oaten Cakes, a recipe from Bernard Clayton's New Complete Book of Breads (1987), pp. 215-216, that I had marked to try. He notes that the recipe comes from County Cork, Ireland. It called for mixing 2 cups quick or old-fashioned oats with 1 ¼ cup buttermilk or sour milk and allowing to sit overnight before adding a mixture of 2 ½ cups bread or AP flour combined with 1 tsp. baking soda and 1 tsp. salt the next day. I used old-fashioned oats, and when I looked at them this morning, they had absorbed the buttermilk, and I knew that 2 ½ cups flour would be too much, especially as I planned to substitute 1 cup of white whole wheat flour. So, I used 1 cup white whole wheat and 1 cup King Arthur AP flour. I left the baking soda amount but cut the salt to ½ tsp. The recipe states to add a little milk if the mixture is dry in order to get a soft, smooth dough. I added an additional 4 Tbs. of buttermilk. I though the baking time of 40 minutes at 350 F seemed a bit long for the dough, which is flattened to 1-inch thickness, then cut into four quarters, "placed side by side." I was not sure what side by side meant. I kept them separated from each other. I baked for 30 minutes, then checked with my trusty instant read thermometer. With temperatures of 198 and 202 F, I took them out. I had a warm one for breakfast. I like the taste. Although it has no sugar, the oats give it a slightly sweet taste, and I used Land 'o Lakes canola-butter spread on my first half and added blackberry jam on the second, although the jam covers the oat flavor. I am not sure how these will be at room temperature. I may re-heat slightly. They are large, so if I were to bake them again, I might cut them into sixths rather than fourths and adjust the baking time accordingly.

One reason I tried this recipe is that my husband has taken to eating jam and bread with tea, so we are going through bread much faster. I want to give him an alternative.

[BakerAunt]

Temperatures were in the upper 80s today, so I had no desire to turn on the oven. Our Thursday night meal was more of the black-eyed peas, rice, and ham, which we heat in the microwave, and an ear of sweet corn each. Our favorite growers just announced that there last planting is ready, so we drove there and picked up another dozen ears.

I also made a small batch of tomato sauce (2 cups) from about 6 cups of tomatoes.

[Mike Nolan]

Well, today is my 75th birthday, so I had a nice dinner: Porterhouse steak (shared with Diane), a small baked potato, sauteed mushrooms, steamed broccoli and a couple of the chocolate chip cookies (see baking topic post.) And with all that, I still stayed under both my carbs and calories goals for the day.

[Mike Nolan]

I haven't had a banana sandwich in years. When I was very young (around 6), there was a family from England trying to establish a farm outside of town, and we'd go out there on Sundays to visit. Their barn always had a bunch of farm cats that were very friendly, and they had the usual assortment of barnyard creatures, including a goat and sheep. (Eventually they decided they couldn't make a go of farming and moved back to England, we used to get Christmas cards from them every year.)

But at 4PM, everything came to a full stop for tea. They always served tea with milk, I still drink it that way though lately I've been using cream because it is more keto-friendly. As one of the characters in "The Great Escape" said, "Tea without milk is just so uncivilized."

They also served some sandwiches, but the only ones I remember were the banana sandwiches, mashed banana mixed with butter and spread on bread. Yum. (Elvis would have been disappointed - no peanut butter.)

I used to make them for our first son, the second one didn't care for them.

[chocomouse]

On Labor Day, my daughter hosted the annual family corn roast, for which I made a bean salad. I also mixed up a batch of Gael's Saturday Focaccia (KAF) and transported to her kitchen where I "supervised" her husband learning about the characteristics of risen and ready to use dough. We sprinkled the oiled top with The Works. It came out perfectly!