Search Results for '("C'

[cwcdesign]

Last week I made another batch of cauliflower bread sticks (or pizza crust - same thing). This time it was too dry. I have some ideas for fixing it - will keep trying. I also made a crockpot lo Menn that was quite good, but the leftovers didn't hold up, so next time we'll keep the noodles separate and serve the lo mein mixture over them.

And an avocado chicken salad with no mayo to use as a filling for tortilla roll ups. I worked both in the roll ups and as a salad alone

• This reply was modified 9 years, 1 month ago by cwcdesign.

[RiversideLen]

Thank you Joan and Aaron. I don't make loaves too often as i usually opt for sandwich buns. One of the things I have to be careful about it letting the loaf overrise as that causes the crust to blow apart.

For many years I tried making a rye bread and the results were never satisfactory. Then maybe 8 - 10 years ago I ran across a recipe on a food site for a rye that uses a starter that you make at least one day before (up to 3 days). That turned out to be the key, I finally got a rye that had the proper taste and texture. To this day I bristle at rye recipes that don't use a starter, lol. Anyway, I tweaked the recipe a bit. For example, it called for using half the rye flour and water to make the starter. I figured the key to rye bread is the starter, the rye flour needs time to fully hydrate, so why only use half the rye for the starter? In my starter I use 100% of the rye and water. This bread has become one of my staples.

[aaronatthedoublef]

Thanks for the tip on the mother starter. I think I may bake two different loaves, one with and one without and the starter and give my friends a choice.

Food trucks here have become popular for a couple of different uses. They are a new way to do catering (including chef-to-farm dinners) and also we have quite a few microbreweries that do not have or want kitchens. They partner with food trucks to bring in food and they can have a great variety without a big investment.

When I was a kid in Chicago lots of places had cats for just the reason you said. But these days no one wants to admit to needing to keep the rodent population down.

[Mike Nolan]

I made snapper last night, but I may need to find a better recipe, it was kind of bland and possibly overcooked. (I normally cook salmon for me and orange roughy for my wife, because she doesn't like salmon and I think orange roughy is boring.)

[Mike Nolan]

I'm not sure what the Nebraska laws are, booths at the Lincoln farmers markets can apparently opt out of the commercial kitchen requirements, but does that allow a cat in the kitchen? I doubt it. (What's ironic about that is that historically bakers usually had a cat or two to control the rodent population.)

The food truck regulations here in Lincoln are basically stacked in favor of the brick-and-mortar restaurants, food trucks are not permitted to park on public streets for more than 15 minutes at a time, carts are not permitted on the sidewalks and none of the shopping centers that have restaurants in them will allow food trucks to park there except for rare special events. So they tend to use things like church parking lots. Two of the best food trucks have given up completely, and I think a third one (associated with a good Mexican restaurant) may have given up last fall.

Building and using a mother culture is much easier if you're baking nearly every day, you don't have to throw away half of the starter each time you feed it, you just use that for today's baking.

[Mike Nolan]

I see two challenges here.

The first is volume. A reasonably busy deli could easily go through 20 loaves of bread a day.

The second problem is meeting sanitary standards as a supplier to a restaurant, if that's your intent. Those vary so much around the country that it's hard to say much here, so you'll need to do your research.

The good news is that sourdough techniques scale up very well, in fact I think it's less work to maintain a large starter (eg, in a 4-10 gallon container) than a small one.

[aaronatthedoublef]

Hi. I want to try a rye bread with the goal of making a Jewish deli rye for some friends who want to open a Jewish deli.

I have Marcy Goldman's "Jewish Holiday Baking" and she has a Montreal style Jewish rye that uses a starter which I can do. I've also looked at Peter Reinhart's BBA which has a neat rye but it uses a starter that uses a barm and while I want to try that I cannot do it in our kitchen. All that stuff growing would not fly. 🙂 Then there is Peter Lahy's no-knead which does not use a starter but rises at room temperature for 18-24 hours with the aim of giving it the fermentation taste of a starter without making a starter.

I'm tempted to use Ms. Goldman's as she has been my go-to for Jewish baking (aside from my mom who never made rye bread) for over 20 years now. But Mr. Lahy's is easier. Anyone have any advice before I attempt this?

[aaronatthedoublef]

I made English muffins this morning (3/12). I changed the recipe and subbed in a half cup of KAF White Whole Wheat flour. It was a little heavier at the shaping but no one can tell when they eat it.

I'll work on pita this week and maybe a sweet or two.

[BakerAunt]

Riverside Len--I'm going to have to try your Oat Fruit bars. I particularly like your reduction of the sugar.

On Saturday, I baked a double batch of my version of Ellen's (Moomie's) buns as rolls. I also baked Eggnog Scones (had some frozen eggnog), and I baked the double batch of Sourdough Cheddar Crackers. All of these are for our spring break trip.

[aaronatthedoublef]

BA, my main, go-to pancake recipe is a combination of a pancake and waffle recipe from KAF. And I've read them on the website too. So I am familiar with them. Thanks.

IC, a diner pancake as in the pancakes you would get at a diner. They have a distinctive taste. I remember reading some place (maybe the KAF website) that malted milk gives them the flavor. But Mike suggests it's orange juice.

Either way, I'll stick with my pancake/waffle recipe as I can make everyone in the family one batch of batter.

[RiversideLen]

This is a recipe that had been on the box of Quaker Oats. Makes for a great snack or breakfast.

3⁄4 cup firmly packed brown sugar
1⁄2 cup granulated sugar
1 (8 ounce) container low-fat vanilla yogurt (or plain)
2 egg whites, lightly beaten
2 tablespoons vegetable oil
2 tablespoons nonfat milk
2 teaspoons vanilla
1 1⁄2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1⁄2 teaspoon salt (optional)
3 cups oats (quick or old fashioned)
1 cup diced dried mixed fruit (or raisins or dried cranberries)

Directions
Heat oven to 350°F
In large bowl combine sugars, yogurt,egg whites, oil, milk and vanilla; mix well.
In medium bowl combine flour baking soda, cinnamon and salt; mix well.
Add dry ingredients to wet mix; mix well.
Stir in oats and dried fruit.
Spread dough onto bottom of ungreased 13x9 baking pan.
Bake 28-32 minutes or until golden brown.
Cool completely on wire rack.
Cut into bars.
Store tightly covered.

[BakerAunt]

Good Afternoon Marliss. I will post the way I do my Mom's "LENTIL SPINACH " soup.

You can change it to your diet specifications as you please.

LENTILS 5/8ths cup

GARLIC CLOVES 5 to 7 (sliced & diced to your specs)

OLIVE OIL Approx... 2 1/2 to 3 TBLS.

ONION (Small dice) 1/2 to 3/4, cup.

FROZEN CHOPPED SPINACH IT GENERALLY COMES IN 10 OR 12, OZ PACKS

BAY LEAVES 2 is ok (Remove after about 1/2 thru cooking...they can turn bitter if not)

WORCHESTER SAUCE About 5 / 7 shakes will do.

VINEGAR About 1, TBLS

DRIED HERBS OF YOUR CHOICE "OPTIONAL" but a very good choice...maybe about 1, TBLS I use oregano, basil & mint. mixed up first then added

LIQUIDS. About 2 1/2 quarts...make adjustments as you see fit by observing. You can employ beef broth with partial amount of water or chicken broth or combo

with the other liquids mentioned & plain WATER....."YOUR CHOICE" VARIATION: you can consider to PUREE about 20% the lentils in your FP after cooking & then adding to the stockpot...YOUR CHOICE.

Also Marliss I always added small diced carrots in as well... your choice... only for Technicolor presentation purpose only, my Mom did not do this silly trick of mine.

Marliss there are those who like to add maybe cut up frankfurters to this recipe or perhaps chopped up ham or even bacon bits This recipe lends itself to these variations....."YOUR CHOICE" my dear.

One more thing, this recipe can be cooked on the stove or in a crock pot. either way it comes out the same way.

DIRECTIONS:

In a sauce pan add olive oil then garlic & about 1 TBLS of the onions cook on medium heat STIRRING frequently with your wooden spoon. (So as not to burn the garlic).

When you notice the garlic beginning to burn (ORANGE BITS in color... quickly stop burning it by adding a glass of liquid into the pan then after stirring add enough liquids to sustain the amount of lentils, add lentils now, onions, carrots & bay leaves.

Cook for about 30, minutes add spinach, worch sauce & remove bay leaves.

When all is complete season to taste add vinegar stir add herbs stir make any adjustments like adding a litle more herbs, vinegar or condiments. You are now finished. GOOD LUCK.

Post back your results when you do the recipe.

[Joan Simpson]

So far this week I've made the Oatmeal coconut cookies from RiversideLen and they are great.Stayed chewy and soft. I made the Lil Chocolate cake from Just a pinch and it's one of our favorites.It is an easy cake and only uses a whisk to stir up.It makes an 8 inch pan perfectly and never domes up so it always looks perfectly flat when frosted.This cake makes one layer and sometimes I double it very chocolatey.It calls for a cup of hot water but I always use hot black coffee and it just boosts the chocolate flavor.I always frost with chocolate icing and sometimes when making two layers I put white buttercream in middle and chocolate on outside.
Lil Chocolate Cake By Cass (giving credit to her from Just A pinch)
1-cup a.p.flour
1-cup sugar
1-cup hot water(I use hot black coffee)
1/2-cup baking cocoa Hershey's I like the special dark either works
1-tsp.baking powder
1-tsp.baking soda
1-egg
1/4-cup melted butter

1.Preheat oven 350* grease an 8 inch baking pan.
2.In medium bowl combine 1st six ingredients.
3.Add egg and butter mix well.I only use whisk no mixer needed.Mixture will be very thin.
Pour in pan bake @-350* for 30-35 minutes till done can use toothpick test.
This cake is so easy. I had forgot the egg one time,put cake in oven turned around and said oh sh--.Pulled it out greased other pan stirred egg and mix back together and all was well lol
Cassie said she dusted top with powder sugar but we like icing.

That's all I've done so far.

• This reply was modified 9 years, 1 month ago by Joan Simpson.

[cwcdesign]

I put my comments about the Gooey Caramel Stuffed Brownies in the Cookie Ideas thread by mistake. Since there were already "likes" attached I didn't want to move it here. But anyway that's what I've baked (so far) this week

[BakerAunt]

On Wednesday, I baked the lemon cake from Susan Purdy's The Perfect Cake and assembled it that evening--with lemon curd between two layers. I take it to the office tomorrow for a birthday celebration. I used Hudson Mill bleached flour this time, and the cake seems to have baked far better. (Thank you, Cass!).

I also tried the Lemon Drops recipe from Peter Reinhart & Denene Wallace's The Joy of Gluten-Free, Sugar-Free Baking, because one of the two staff members having a birthday has some kind of gluten intolerance. I tasted them-YUK. My husband agreed. There is a weird aftertaste. Maybe it's the Stevia in the Raw. I threw them in the trash--which is a sad waste of ingredients not to mention time. It's the first recipe I've tried from that book. I'm not sure if I will try another.

I also baked two loaves of my Buttermilk Grape Nuts Bread, which is my husband's favorite.-

• This reply was modified 9 years, 1 month ago by BakerAunt.