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[BakerAunt]

On the KAF Baking Circle in 2015, KAF-Sub-rius (I miss his baking discussions also) had mentioned in a baking thread that he had tried and liked the Sourdough Cracker Recipe from the KAF site. That started my fascination with baking crackers. I make a variation of that recipe with the Vermont Cheese Powder, and my husband and I like them a lot. I mentioned it in my Baking Circle Highlights for 2015.

I don't take my starter with me on vacation, so I've been searching out other cracker recipes to bake while we are here, and it would be great to have a variety of cracker recipes for parties. I've posted the Rye Crisp one that I tried last week, and I expect to make it regularly. Tonight, I'm baking the second half of Cheese Herb Crackers--another recipe from The Baking Sheet 13.1 (Holiday 2001). I've taste tested a few from the first batch, and it's another great recipe. It also uses baking powder and yeast.

Of course, I did some tinkering. The recipe was developed back when KAF was pushing its new mellow pastry blend. I decided to use almost half whole wheat pastry flour with the regular AP flour. I used grated parmesan cheese as the cheese and put in some dried rosemary, sage, and thyme, in addition to half a tsp. of the pepper. (I have to watch the spices with my husband.) I think that next time I bake these, I will divide the dough into three parts, since the dough covers almost the entire baking sheet, so the edges brown faster than those in the center.

• This topic was modified 9 years, 3 months ago by BakerAunt.

[Pyewacket]

I feel like the guy in Monty Python's Holy Grail - "I'm not dead yet!"

LOL!

Sorry for the technical problems. I'm not sure yet if I chose my host poorly or not. Since traffic has pretty much petered out, I am not sure how much its up and how much its down. I think its always been up for me, but I got lots of reports that others couldn't get in.

Also there is a trick to getting it to not log you off. I forget exactly what it is but I'll look at it and let you know. It's easy, I just don't remember offhand what it is. It's a little non-intuitive - but again, it's a function of the host and the way they chose to implement the software.

I've been blaming the problems getting in on an upgrade to the site software, but if they changed ISPs - maybe it was an issue with the ISP that just coincidentally happened at the same time as the update.

I think I will try to keep it up and see if things can get better over there. But honestly, as far as content, I can't do that by myself. Right now I'm not baking at all and probably won't until after we get moved again. We'll just see how it goes.

So here's the deal - my son got a job at a new University in another state. We just bought this house that I've worn myself out on trying to get it painted and reno'd. The issues here have been mostly due to 2 things -

1) the place had 3 heavy smokers living in it for many years. Result being massive thick nasty smelly tar deposits. So before I could paint, I had to clean. And before I could paint after cleaning, I had to double-prime with an oil-based primer meant to lock down the smell. I used KILZ original if anybody is wondering. And because it was oil-based, there was oil-based paint smell plus a lot more work cleaning up.

2) I decided to strip all the woodwork. This was my death knell, LOL!

Basically I wore myself out, and part of that was unnecessary and a poor decision on my part. So I drove myself into a hole that I'm still pulling myself out of, LOL!

So we just bought this place in June and its still only about halfway fixed up, and now we will be moving out of state. The question at this point being, do we put this place up for sale and I go now, or do we hold on to it for a year or two (to maximize Profit given real estate here is going up rapidly and will likely continue to do so save we have a sudden Depression/Recession again).

So I'm still sort of in limbo with no idea where I will be 6 months from now.

Sorry to be "disappeared" again, but that's pretty much my life nowadays. I will seem fine for a long while and then suddenly - dropped through the floor with no warning, LOL!

[BevM]

Bakeraunt, thanks for the tip on freezing the whole banana. I have lots that I don't use and hate to waste them/throw them away.
Cass it is good to hear from you. I don't post often, but I read the posts and like to keep up with everyone from the KAF Baking Circle. Your comments and advice are always welcomed. Like you, I don't see much need for mashing the bananas excessively so I just give them a good stir with the fork and the mixer takes care of the rest. (I have never found chunks in my cake either.) The suggestion of banana liquor for added flavor sounds like one I would like to try.

[KIDPIZZA]

BEV M:
Good afternoon. I agree with your assessment of the description you wrote. When I baked that recipe that is way my bananas appeared before I began my bake.

If you do not mind Bev at this point I would like to point out this tidbit regarding "the BANANAS" prep. Many recipes say to mash the bananas...WHY!!! I do not know perhaps it is a over use of one's imagination thinking banana slices will not dissolve into the concoction during the bake.
Well, I never did or do that yet I never saw a slice of banana in my teacake or mini~loaf cake that was still a slice not dissolved.
I always employed just a little banana ext & also go to the liquor store & purchase a snall bottle of BANANA LIQUOR (SP) Very little Alcohol if any in it, but it will enhance the flavor.

Anyway when I didn't bake them at BOYS HOPE years back as the volunteer chef the boys wanted to know when I was going to bring their favorite muffins in for dinners dessert.

Enjoy the day my friend.

~KIDPIZZA / CASS.

• This reply was modified 9 years, 3 months ago by KIDPIZZA.

[BevM]

for bananas to be used in baking banana bread? The ones I use have brown speckles on the peel so they are soft and fully ripe. I just can't bring myself to use ones that have black skins and are squishy inside (almost liquid). The bread/cake tastes great so I don't plan to change. Just curious as to what anyone else might use for their banana bread.

[BakerAunt]

I actually keep a Baking and Cooking Log and write in it every time I bake or cook. I then paste it into the threads (sometimes cutting out extraneous material or adding clarification) that I start each week. However, if I'm fascinated with something I've baked and want to share it quickly, I do not wait but start a separate discussion on it--as with the Buckwheat-Oat English Muffins on the wood stove. That also happens when I have the kind of problem that came up with the Pecan Sticky Buns.

I rarely have time while I'm baking or cooking to be writing simultaneously about it. However, pmiker (I miss him) often did threads on the Baking Circle that discussed his bread baking projects and experiments--with pictures no less--over the course of the day or several days, and I enjoyed following them. Maybe if someone is doing that kind of project, he or she could do an extended thread on it so we could follow the process and comment.

[Mike Nolan]

I can see advantages to both methods. I often have to think back to remember what I baked nearly a week ago. A weekly recap means starting a new thread each week, whereas a 'what are you baking now' thread might go on for weeks.

I also find if I bake or cook something truly new and interesting, I may not want to wait until next week to write about it. But sometimes my opinion of a dish changes after a few days. (For example, if nobody wants to eat the leftovers, that says something about it.)

[BakerAunt]

I was going to stop posting the weekly baking and cooking threads at Zen's Baking Circle Site at the end of 2016. However, Kid Pizza posted a desire for the site to continue, and I noted that a new member had been added (which has not happened for a long time). So, I will continue posting the weekly threads over there as well, and I will try to post some other discussions. I would hope for a lot of cross traffic between the two sites. Let's see what develops.

[Mike Nolan]

Does greasing pans with butter make the outside of the product more tender than Crisco?

Butter has a somewhat lower melting point than Crisco, but there's so little of it used to grease a pan that I don't know if that would affect tenderness. I do it because I tend to prefer the flavor of butter over the flavor of Crisco in most baked goods. (My mother's Oatmeal Crisps cookie recipe is an exception to that rule.)

Why would self-rising flour make a recipe come together quicker versus one with baking powder or baking soda added?

[BakerAunt]

Rye Crisps

The original recipe appeared in The Baking Sheet 13.1 (Holiday 2001), pp, 18-19. I've made some changes, by substituting in some buttermilk and deleting some specialty ingredients like dough relaxer and caramel color, and if you omit the deli rye flavor--as I did because I do not have it--they are still tasty. I reduced the salt by 1/2 tsp. These make a great crisp cracker. If you want to use water instead of the buttermilk, delete the baking soda and use 2 tsp. baking powder.

1 1/2 cups King Arthur all-purpose flour
1 1/2 cups medium rye flour (pumpernickel may also be used)
1 1/2 tsp. baking powder
1/8 tsp. baking soda
1 1/2 tsp. salt
1 Tbs. or 2 tsp. caraway seed
[optional 2 tsp. Deli Rye Flavor]
2 tsp. yeast
1/4 cup warm water
1/2 cup buttermilk
1/2 cup vegetable oil
1 egg white

Glaze: 1 egg yolk and 1 Tbs. milk or water

I proof my yeast in the water in the pan of the bread machine. Then add the buttermilk, oil, and egg white. Stir together the dry ingredients and add. Mix, using the dough cycle on the machine for 5-8 minutes until it becomes a cohesive mass. Cancel cycle. Remove dough to greased bowl and let rise at room temperature for one hour. Then refrigerate dough for several hours or overnight (up to 24 hours).

Note: If you use a mixer, the dry ingredients should be combined, then the oil mixed in before the other ingredients are added. (It's to inhibit some of the gluten development.) Don't overmix.

The first time I made these crackers, I rolled the dough out on parchment paper to a 14 x 17-inch rectangle on a little less than 1/8th inch thick, as the recipe directed. However, that was as large as my baking sheet, and the ones around the edge were a bit browner than desirable (although still tasty), so next time, I will divide the dough in half and work with a half at a time, so a 7 x 8 1/2-inch rectangle.

Prick the dough all over with a fork. Use a pizza wheel to cut into squares of desired size. (It's a lot easier to use centimeters in the quest for uniform squares.) You don't need to separate them. Mix up glaze and brush tops. I used my salt grinder to sprinkle some coarse salt on top. Let rest for 20-30 minutes while pre-heating oven to 375F.

Bake the crackers for 10 minutes at 375F, then reduce the temperature to 325F for 30-40 minutes. My crackers only needed 30 minutes. [Perhaps check earlier if you bake just half the dough at a time?]. Remove from oven. Break crackers apart and cool on rack.

Note: If the version with water is used, and a substitute is used for the egg wash, these crackers would work for vegan diets.

• This topic was modified 9 years, 3 months ago by BakerAunt.

[luvpyrpom]

I always use the pan grease (Crisco/flour/oil) on my Bundt pans and never have them stick. Of course, I may be applying them pretty thick, too. I don't like to use the sprays as I've have a few of them leave some sticky residue and impossible to wash off on my regular pans. For loaf pans where I might worry the baked product may stick, I've started to use parchment paper to line the longer sides. I make them taller than the loaf pan and then just use the parchment as a sling to lift the loaves out of the pan.

[BakerAunt]

Baker's Joy does not leave a residue. Regular cooking spray, such as Pam, that is not designed specifically for baked goods will leave a residue. I've not noticed an aftertaste, but everyone has different taste sensitivities.

Now, to Aaron's question about the baking soda. I think that the answer is along the same lines as what Kid Pizza said about baking soda in cookies in his reply to Italian Cook, who wondered about refrigerating and freezing the dough. The baking soda is not there to give lift.

For Italian Cook from Cass

The recipe that I was using had baking powder and yeast. Because I was using buttermilk, I needed to offset it with some baking soda, remembering that baking soda has 4x the rising power of baking powder. I buy the Bakewell Cream Baking Powder from KAF (not the regular Bakewell Cream, which is different).I'll post my version of the recipe in the recipe section as soon as I can.

Addendum: I've now posted the recipe in the recipe section here.

• This reply was modified 9 years, 3 months ago by BakerAunt.
• This reply was modified 9 years, 3 months ago by BakerAunt.

[BakerAunt]

For Bundt pans, I use Bakers Joy, which RLB had recommended in The Cake Bible. I also use it for layer cakes and even for the brownies I baked last night. However, it is more expensive to use, and I am aware that I am contributing to non-recyclable trash when I use it. So, I'm going to experiment with the pan grease this year.

I wonder what on earth the person (surely not a baker!) at KAF was thinking. It is standard practice to grease and flour a pan to get the cake to release. I have heard that when brushing it with butter, it helps to refrigerate the pan. I recall that Backform, which recommended using melted butter and finely ground nuts to coat a crown pan, also said to refrigerate the pan while mixing up the batter. Someone on the BC reported using this technique and said that it worked.

[cwcdesign]

I forgot to mention last week that my brother had given our name to Blue Apron for a free box of 3 meals. They did not make it clear that you could decide when you wanted your box to come or that you could skip a week. So our box for 2 people arrived on December 23rd. We were not able to get to it for almost a week. We've made 2 of the 3 meals and are not sure the third one is still fresh. If it is I will make it today. The recipes were OK, but we were not impressed. The cost is approximately $60 per week for 3 meals for 2 people. Just to note, these are designed as healthy, portioned controlled servings, however . . .

The first one we tried was Chicken with sage gravy, carrots and mashed potatoes. All the ingredients for the recipe were included except oil - the recipe said there were 2 chicken breasts. What we found were one chicken breast sliced horizontally into two cutlets (I have no problem with cutlets; just tell me it's 2 cutlets not 2 chicken breasts), 2 carrots and one potato. I was supposed to make carrots and mashed potatoes for 2 with that. I added 4 carrots and the leftover mashed potatoes from our other dinner to make sure there was enough food for my 23yo. The chicken was a little tough.

This week we tried cabbage enchiladas. I roasted the cabbage with onions and it was delicious, nice and sweet, until I added the other ingredients which made the filling heavy. It was supposed to feed 3 people (6 enchiladas), but only had 3 ounces of cheese. I added more, because, well, its cheese and not so much as I might have because, well, I'm still trying to watch what I eat. They were very filling, but not satisfying. We couldn't eat more, but didn't feel like we'd eaten, if that makes any sense.

I'm sure this works for some people, but I'm going to stick to my healthy sheet pan and crockpot dinners that cost less and feed us for a couple of days.

Oh, and I also made a chicken salad with celery, walnuts and dried cranberries with half mayo/half yogurt for the dressing. Yummy. And, will made his special hamburgers with caramelized onions, bacon, cheese and his special sauce which are always great. I had mine with no bun, reduced fat cheese and one slice of center cut bacon.

[Italiancook]

Sorry to hear you have illness in your household, Mike. I hope you both recover quickly and completely.

RiversideLen, I have never before heard of a "strip roast." Is it related to a strip steak?

I wanted a restful week again, so I made a cheese ball for lunches with crackers. I planned on trying a new potato salad recipe. I skimmed the recipe, decided I had all the ingredients and put the potatoes and eggs to boil. When they were ready, I read the recipe and discovered I had overlooked that it has sugar in it. I wasn't interested in the recipe anymore and threw it away. Fortunately, I had sour cream, so I made potato salad with sour cream, mayo, celery seeds, onion, and a touch of yellow mustard. That lasted a while.

I used a KAF spice blend for Kelsey Nixon's (Cooking Channel) Slow Cooker Irish Oatmeal. It's called Yuletide Cheer Spice. It tasted good, but I missed cinnamon, which is not in this blend. When I make it again, I'll add a smidgen of cinnamon. Not a lot, just a little. I don't want the cinnamon to drown out the other flavors.