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I picked up the new Bake from Scratch (January 2017) at the end of last week, and I saw a recipe for "Sweet Potato Biscuits." As we had leftover mashed sweet potato, I thought it would go well with the pot roast. I should have read the recipe over carefully before starting, because I suddenly realized that it used baking soda, baking powder, and active yeast. I went ahead and made it, substituting in 1 cup of whole wheat pastry flour, and using 1 tsp. salt rather than 2 tsp. kosher salt.
The recipe called for putting the active yeast in with the dry ingredients. It seemed questionable to me, but I went ahead. I ended up with flat, but edible biscuits. I will not make the recipe again. I should have trusted my instinct: weird instructions without explanation as to why, usually end in not good results.Here is the list of ingredients:
2 1/4 cups flour (I substituted in 1 cup whole wheat pastry flour)
1 Tbs. baking powder
2 tsp. kosher salt (I used 1 tsp. regular)
1 tsp. active dry yeast
6 Tbs. butter
1/2 cup cold whole buttermilk (I used the only kind of buttermilk I can get)
1/4 cup honey
1 cup mashed sweet potato chilled (I used scant 1 cup that had a bit of cinnamon in it)Now, I know the baking soda is there to offset the acidity of the sweet potato and buttermilk, but it seems odd to use the yeast with the baking powder, and to mix it in with the dry ingredients rather than activating it. The butter is cut in. The buttermilk and honey are mixed, then added. After mixing those, the sweet potatoes are added. It is then patted out, biscuits cut out, and baked.
Mine look nothing like the tall little biscuits in the picture. Of course, I cut out squares from a rectangle with my bench knife rather than using a 2-inch round cutter, and I probably got the dough less than one inch. There was not much rise. The biscuits are edible and the taste is fine, although rather heavy on the honey.
Next time, I will read a recipe carefully--before I plan to bake it, and will pay attention to red flags.
On Saturday, I baked Buttermilk Grape Nuts Bread (recipe on this site). It's my husband's favorite. He says it reminds him of "Monk's Bread" that his family used to buy. I checked out Monk's Bread through google and found that it is made by an order of monks in New York. I think that it must be the combination of the malted milk powder and Grape Nuts.
I also baked Pumpkin Cinnamon Bars, which is the KAF Apple Cinnamon Bars, only made with apple butter rather than pumpkin butter. I substitute in 1/2 cup of white whole wheat flour, and because the bars are much too sweet, I cut the sugar to 1/2 cup and reduce the cinnamon chips to 1/3 cup. I'll put the glaze on tomorrow, but I will only make a half recipe.
On Friday I made pizza, using our favorite KAF Thin Crust Pizza recipe. I think that semolina and durum flour it includes make a difference. I mixed all the ingredients together, except for the olive oil, which I drizzled in as the ingredients mixed, before switching to the dough hook. The dough is a bit oily at the start of the rise. The baked crust has a buttery texture. The first time I did it this way, it was a mistake (forgot to add the oil at the start). The crust is drier if I do it the other way.
This afternoon, I made clam chowder, based on a recipe from an old Betty Crocker cookbook, with my college roommate's change of adding celery seed. In the evening, I made a Four Bean Salad for a church potluck tomorrow.
Topic: Bown Butter Cake
This recipe in the Wall Street Journal does something I've never seen before in making buerre noisette (brown butter). It adds vanilla bean to the butter.
The cake is gluten-free, too.
I’m wondering if anyone has tried the KAF recipe for Old-Fashioned Apple Cake with Brown Sugar Frosting? I made it just before Thanksgiving and was not happy with the taste. I’m not sure if it is the combination of spices or something else. My granddaughter and her boyfriend liked it so I’m thinking it might be my taste preferences are different than theirs. The brown sugar frosting was delicious although quite sweet. It got lots of good reviews. Just wondering if there was anyone else who had tried it and had suggestions on tweaking the recipe.
BEV M:
Good afternoon. I took the liberty to review this recipe as to your request for suggestions for a possible revision.Well Bev, here it is. As far as the FROSTING is concerned the individual taste buds control that. I would try reducing the brown sugar by 3/4, oz & see how that works out for you.
Now for the baked article. Bev, this is what I do not like about this recipe. Notice the weight of the sugar it exceeds the weight of the flour. In general when that occurs CAKE FLOUR would be more appropriate. Just reduce the sugar to 9.5 oz.
.....................................OR.......................................
Reduce the sugar to 8, oz & add 2,1/4 oz of honey. You will get moisture & anti staling in your baked article as well as good taste. Add the honey when the butter/sugar creaming is near completed. (BEV, butter should be at 65/68 Degrees when ready to cream... ALWAYS)Bev, notice the leavener employed is SODA. Bkg soda is used when your recipe has an acidic ingredient(s). Yes, it does leaven but Bkg powder is the leavener of choice because it will not only not disapate the moment it touches a liquid but it provides lightness to your article. Soda, if it is excessive it will give the baked product a "OFF~TASTE" effect, as in your description. BEV, 2, tsp is excessive.
Consider employing 1.5 tsp. of powder & add; 3/4 tsp max. of soda for the applesBev I think I am finished now. Bev, if you employ my suggestions to you report back & let us know how well you have fared.
Enjoy the rest of the day young lady.
~CASS/KIDPIZZA.
Lou Malnati's and Giordano's are both par baked. However if you've ever had Malnati's in person the mail order ones will be unsatisfactory.
I never shipped Uno's but Geno's are horrible and not even from Chicago at this point. They are manufactured in Madison, WI (at least the last time we tried those).
Giordanos was pretty good the last time we ordered them but that was pre-bankruptcy reorganization so I cannot vouch for them now. They usually baked up pretty well in a standard oven. The last time we had them I'd monkeyed with my oven so it's max temp was about 700 specifically for pizza. Since we replaced that oven I have not tried that as this one is much more complex (actual screws to remove to get to the oven temp adjustment). I've looked up how to do it on the internet so maybe I'll try it. It runs a bit low (max temp is about 450-475) and the bottom shelf is always much cooler than the top two shelves. The people who installed it did not know what they were doing.
