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It's time for a new month of baking.
On Sunday morning, I baked my adaptation of a whole wheat blueberry muffin from the KAF site. I cut the sugar in half. I then use a half recipe of the crumb topping that came with the Texas-sized muffin pan I bought a couple of years ago, and used that pan for these.
On Wednesday, I baked a blueberry pie with the last of our fresh-picked blueberries. I've posted about it in a thread. I also tried a new recipe, "Buckwheat-Barley Bread," from The Baking Sheet (Winter 2000), p. 18. I've posted about it in a separate thread.
On Friday, I baked the KAF chocolate chip zucchini bread. I forgot the vanilla, but I do not know that it makes any difference. It is still delicious--and the recipe uses 2 cups of zucchini! I did follow the ATK advice to wrap the grated zucchini in either a towel or a thick paper towel to absorb some of the moisture. (I used a thick paper towel for each cup.) I also baked a loaf of Buttermilk Grape Nuts Bread (recipe on this site).
No baking on Saturday, but I did buy more organic peaches from the honey people at the farmer's market....
Did you check fantes.com? They seem to have a wider variety of pans than most other places. Mine is 14x5 (and I was wrong, it is a full inch deep.)
What we did in pastry school was to cut 5 strips of puff pastry, one for the bottom and one for each of the sides, adjusting two of them for the thickness of the raw puff pastry. I don't recall but we may have sealed them together with a little egg, and I think we par-baked them so that they were set before adding the filling.
It does look good, even if it did use a store-bought pastry crust. We made some savory tarts (including a quiche) in pastry class, I think we used a standard mealy pie crust (pate brisee) for them, but a pate a foncier (it has egg yolk in it) would be pretty good in a savory tart. We also made some tarts using puff pastry, I think that'd work well for this, too.
If you allow for 1 inch sides (I think my tart pan has 1/2 inch sides though), a 13x3 pan is about 75 square inches. If you allow 1" sides on a 9" pie pan, that's about 94 square inches, so you'd probably want to increase the amount of filling a little.
Topic: Savory tomato tart
I found this absolutely simple recipe online - a nice small tart, it looks like
http://www.sheknows.com/food-and-recipes/articles/1045651/mediterranean-tomato-tart-recipeI would love to try it as I'm heading off to the Farmer's Market shortly (it helps when you get a day off at the last minute). I have 2 questions. It calls for a short crust pastry round. I assume that means store bought, but I would like to make it. Is a short crust just another name for pie pastry? And, would it be whatever pie crust one prefers? Any suggestions? I'm thinking of trying Ken Haedrich's food processor recipe since I finally have a food processor (the yard sale score I made in June).
The other question has to do with the tart pan 13x3 inches. I no longer have any tart pans. So would a 9" pie pan be comparable?
Thanks!
I tried a new recipe, "Buckwheat-Barley Bread," from The Baking Sheet (Winter 2000), p. 18. I followed the recipe (ingredient list below) exactly, except for substituting in 1/4 cup buttermilk for some of the 1 and 1/4 cups of water. It was designed for a bread machine with no manual instructions, but I used the bread machine just for kneading. The first rise was only 40 minutes (maybe 30 minutes would have been better). The second rise was 30 minutes, and I could have cut that about 5 minutes shorter. [I'm wondering if buckwheat and barley have shorter rising times, or if it's just the amount of yeast KAF puts into bread, especially those designed for bread machines. I do know not to expect it to rise as high with these flours.] I baked it for 35 minutes in a 350F oven in an 8 1/2 x 4 1/2 inch pan. I had some for breakfast the next morning. It does not have much flavor to it. I'm wondering if less yeast and a slower rise would improve it, or perhaps baking it at 375F? It is good with homemade jam, but that is likely the jam talking.
Here is the ingredient list:
1 1/4 cups water (I substituted in 1/4 cup buttermilk for 1/4 cup water)
1 1/2 tsp. salt
1 1/2 Tbs. canola oil
2 Tbs. sugar
1 1/2 Tbs. Baker's special dried milk (probably could have omitted since I used buttermilk)
3/4 cup buckwheat flour (hm, it says "white buckwheat")
1/2 cup whole barley flour
2 1/2 cups unbleached, AP (used KAF) flour
2 tsp. instant yeast (I used active and proofed it)I bake with whole grains for health, but I also want the products to be tasty. The headnote said "It's a soft-textured but hearty bread," and that its "light color is a nice contrast to the dark soup" that it is paired with. Hmm--maybe when a recipe author talks about color and texture and not taste, I should pay attention?
After I mixed it in the bread machine, it was pretty sticky, but I used wet hands to move it to a greased bowl to rise, and it was a soft dough but not too sticky when I turned it out and shaped it by rolling it up. It was probably around 78=80F in my kitchen during those quick rises.
The finished bread has tiny air holes all over the outside--unusual but nice. The texture is great. What is missing is taste. In the past, when people gave me bread machine loaves, it was the lack of taste that struck me--just as in the standard commercial bread loaf. Maybe I should look for a wholegrain recipe that is not for a bread machine, since I think they invariably require too much yeast due to the machine's requirements.
Please share your thoughts or point me in the direction of other recipes that use barley and/or buckwheat. I've used buckwheat before (in waffles, pancakes, and flat bread), so I know it has an assertive taste. I've also been experimenting with barley (cookie recipe, scones, and brownies, and barley flakes in some cookies and bread). Maybe it's as simple as not combining the two?
Yesterday, I made pie with the last of our fresh-picked blueberries. I had the perfect crust (Buttermilk Pie Crust in the KAF Anniversary Cookbook). The pie went together beautifully, with a lovely crimped edge, and little cut out leaves on top--with the cut-out leaves decoratively arranged. I used one of Land of Lakes mini-moos (stabilized half and half in single servings) to brush it before sprinkling with sugar. I put it in the oven, so very pleased with myself.
Two minutes later, I found the ground tapioca still in the grinder.
The pie tastes great, and the crust held up to the soupy filling. I can only dream of what might have been, but we are eating it happily because in the end taste is more important than appearance when it comes to dessert.
Last year I treated myself to the Ball FreshTech Jam and Jelly Maker. It's a wide, removable pot that sits on an electric base, with a removable automatic stirrer. I used it last year for a single batch of jam and was quite pleased with the four (8 oz.) jars of mixed berry jam that I made. I particularly like not having to stand over a hot pot stirring. Instead, I put in pectin, chopped and slightly mashed fruit, a half-tsp. butter to prevent foaming, and, if the recipe specifies, some lemon juice, then start it. Four minutes later when it beeps, I gradually add the sugar, then I put the lid on, and 17 minutes later, it is done and ready to can. The pot is non-stick, so it is easy to clean up. It only makes about 3 1/2 cups to 4 cups of jam at a time, so it is not designed for people who do big batches of jam in one session. I'm not sure that I could handle a large batch, so it's perfect for me. As my husband and I like variety, small batches of different flavors work well for us.
After making a batch, the machine has to cool down for 30 minutes or so before making another batch and will not turn on again until it is ready. That's not a problem for me, since when I made two different batches on Monday, it gave me time to can the first one of mixed berries, clean up, then prep the next one of peaches. It comes with recipes designed for the appliance, and it features a regular and a low-sugar option. A knowledgeable person would likely know how to adapt other recipes, but I'm still new to canning, so I stick to what has been tested with this appliance. I had difficulty finding the Ball RealFruit Classic pectin last year, but this part of Indiana has fewer stores than many places, and I did find it in a larger city about 40 minutes away when we were there for some other business and bought two containers. (It requires 3 Tbs. per batch, and I am only about half-way into the first jar.) The machine does allow for adjusting the time for jam of a different consistency, and it has a jelly setting, which I've not tried. I think that there is a salsa recipe online, but I'll have to look for it.
The recipes say "makes about four 8 oz. jars," which is code for "unlikely to get the full four." I make low-sugar jams, so I've found that if I use about 4 cups of fruit (the recipes say 3 1/4) that gives me 4 jars of the mixed berry--with a bit left over for a small dish in the refrigerator. There is a warning not to use too much, in order to prevent boil over, so I would not exceed that amount. I usually have a bit left over from each recipe that goes into a small container in the refrigerator to be sampled and used over the next week or so.
Last year, to do the processing, I borrowed a big enamel canning pot and rack from a friend. For this year, I had a Christmas gift from my husband: The Ball FreshTech Electric Water Bath Canner. Note that this appliance is not their electronic gizmo with canning programs, which is a lot more expensive. (The more bells and whistles, the easier for something to go wrong.) Instead, the Water Bath Canner has an electric base (just as the jam maker does) on which sits a 21-quart pot. It comes with a flat rack, as well as a diffuser plate, and like the jam maker has a glass lid. Jars are sterilized on medium-high, and there is a canning setting. It heats up a lot faster than that big enamel pot did on the c. 1970s avocado green electric stovetop in this house. The kitchen also stays cooler. It has a spigot on the side, so when I finish, it is easy to drain the water into either the sink, or repeatedly into a short pan, and re-use the water for dishes. (Waste not, want not.) The directions say it can also function as a multi-cooker, but I don't plan to use it that way, since I would be afraid of food sticking to the bottom. (The spigot is designed with a plug for that option.) However, it would work very well for a large batch of sweet corn. It can also be used as a steamer, with just an inch or two of water in the bottom and the diffuser doubling as a steaming rack for that purpose. My only issue with the diffuser is that it only has one folding handle, and it really needs one on each side for ease in removal without knocking jars over. (I suspect the company was afraid people would pull it straight up and spill boiling water on themselves.) I may try to rig one. In addition to half-pint jam jars (and one quarter pint), I also did four quart jars. The water does come right up to the fill line with quart jars, but it still works. The box specifies that it will hold 7 of the quart jars (which may be pushing it) or 8 of the pint jars.
Although we have a water softening system here (mostly to manage iron in the water and rust), the hard water still left some stain on the bottom of the canner. I followed the manufacturer's direction to add 1/4 cup of white vinegar to the canning water, and that helped. It's also a good idea, when finished, not to let the water sit in the kettle.
I bought the jam maker with a 20% off coupon at Sur La Table (and got free shipping, I seem to recall). My husband--with hint from his wife--bought the water bath canner on sale with free shipping from Chef's Catalog, which sadly is no longer in business. (I think that this sale last December was their start of going out of business, but I didn't know that at the time.)
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Topic: Best Ever Yeast Rolls by lsb
Best Ever Yeast Rolls
Submitted by lsb on January 05, 2004 at 1:07 pmDESCRIPTION
Best Ever Yeast RollsSUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)INSTRUCTIONS
I clipped this recipe from a magazine back in 1991 and have made it ever since. It always receives raves.2 pkg. dry yeast
2/3 cups sugar, divided
1 cup warm water (~110 degrees)
1 tsp. salt
1/2 cup butter
1/2 cup margarine
1 cup boiling water
2 eggs
6 to 7 cups flourDissolve yeast and 1 tsp. sugar in 1 cup warm water; let stand about 5 minutes.
Combine remaining sugar, salt, butter, and shortening in bowl or mixer. Add boiling water, stirring until butter and shortening melt. Cool slightly. Add dissolved yeast, stirring well. Add eggs and 3 cups flour, beating at medium speed until smooth. Gradually stir in enough remaining flour to make a soft dough. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place 1 to 1 1/2 hours or until doubled in size.
Punch dough down; turn dough out onto a well-floured surface and knead several times. Divide dough into thirds. From each third, shape dough into 12 2-inch balls and place balls into 3 greased 9-inch round cake pans. Cover and let rise 30 to 40 minutes. Bake at 325 degrees for about 20 minutes.
Yield: 36 rolls
Best Ever Yeast Roll Shapes and Fillings
Submitted by lsb on August 26, 2007 at 7:11 pmDESCRIPTION
Best Ever Yeast Roll Shapes and FillingsSUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)INSTRUCTIONS
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
2 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 cup chopped pecansCombine all ingredients except chopped pecans; beat at medium speed of an electric mixer until smooth. Stir in pecans.
2 (8 ounce) pkg. cream cheese, softened
1/2 cup butter
1/2 cup orange marmalade
1/2 cup sugar
3 tablespoons grated orange rindCombine all ingrdients; beat at medium speed of an electric mixer until smooth.
2 (8 ounce) pkg. cream cheese, softened
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 cup semisweet chocolate mini-morselsCombine all ingredients except mini-morsels; beat at medium speed of an electric meixer until smooth. Spread filling over dough, and sprinkle with mini-morsels.
1/4 cup butter, softened
1 (16-ounce) pkg. powdered sugar, sifted
1/3 - 1/2 cup milk or orange juice
1 tsp. vanillaCream butter; gradually add powdered sugar alternately with milk, beating at medium speed untilmixture reaches desired consistency. Stir in vanilla.
Place one recipe of Best-Ever Yeast Rolls dough in a large bowl; cover and let rise 1 to 1 1/2 hours or until dough is doubled. Punch dough down; divide into 4 equal portions. Turn each portion out onto a heavily floured surface and knead 4 or 5 times. Roll each portion to a 12 x 10 inch rectangle.
Spread 3/4 cup of desired filling over each rectange. Carefully roll up dough, jellyrll fashion, staring at long side. Pinch seams to seal (do not seal ends.) Cut each roll into 1 inch slices; place slices, cut side down, in greased mufin pans.
Cover and let rise in a warm place for about 40 minutes. Bake at 325 for 25 minutes or until golden. Drizzle or spread Sugar Glaze over warm rolls. (4 dozen)
Place 1 recipe of Best-Ever Yeast Rolls dough in a large bowl; cover and let rise 1 to 1 1/2 hours. Punch dough down; divide into 4 equal portions. Turn each portion out onto heavily floured surface and knead 4 or 5 times. Roll each portion into a 12 x 9 inch rectangle. Cut each rectangle into 3 equal lengthwise strips. Spread about 1/4 cup of desired filling down center of each strip, leaving a 1-inch margin at each end.
Fold edge of dough over fillings; pinch loose ends of ropes at one end to seal. Braid ropes. Firmly pinch loose ends to seal.
Carefully transfer braids to greased baking sheets. Cover and let rise for about 40 minutes. Bake at 325 degrees for 35 - 40 minutes or until loaves sound hollow when tapped. Cool on wire racks. Drizzle Sugar Glaze over warm loaves.
Place 1 recipe of Best Ever YEast Rolls dough in a large bowl; cover and let rise for 1 to 1 1/2 hours. Punch dough down; divide into 4 equal portions. Turn each portion out onto a heavily floured surface and knead 4 or 5 times. Roll each portion to a 12 x 10 inch rectangle.
Spread 3/4 cup of desired filling over each rectangle. Roll up dough, jellyrol fashion, starting at long side; pinch seam and ends to seal. Transer loaves, seam side down, to greased baking sheets. Cover; let rise for 40 minutes. Bake at 325 degrees for 35 - 40 minutes or until loavs sound hollow when tapped. Cool on wire racks; drizzle with Sugar Glaze while warm. Yield: four 12-inch loaves
Apricot Pastry Diamonds
Submitted by lsb on June 12, 2005 at 8:57 pm
Description
Apricot Pastry Diamondssummary
Yield: 0 File under: Cookies Brownies BarsInstructions
The original recipe came from a book entitled Sweet Christmas Cookin and was entitled Apricot Pastry Triangles. I've changed the instructions a bit over the years to suit my purposes. By all means, do not reserve these just for Chrismas. They are too good for that.This is one of those involved, quite time-consuming recipes but oh so worth the raves!
1 cup butter
1/2 pound cream cheese
1/4 tsp. salt
2 cups flour1 10-ounce jar good quality Apricot Preserves
1 egg white
1/4 cup finely ground almonds
1/8 cup (2 Tbsp) sugarTo prepare pastry, allow cream cheese and butter to soften at room temperature. Stir together the flour and salt and set aside. Cream butter and cream cheese. Add the flour mixture and mix throughly. Divide into four equal parts. Wrap in waxed paper or plastic wrap and chill for several hours or overnight.
Working with one-fourth of the pastry at a time, roll on floured surface and cut into desired shape. (I use a diamond cookie cutter.) Put a scant 1/4th teaspoon of apricot preserves in center of each diamond. Be careful not to overfill. Dip a finger into water and run it around the edges of each diamond. Top with another diamond pastry cut-out. Press edges together with a fork dipped in granulated sugar. Prick tops with fork.
For topping, beat egg white until foamy. Mix together finely ground almonds and sugar or proces them together in a blender or food processor. Brush tops of diamonds with egg white and sprinkle with nut mixture. Bake ~16 minutes in a 350 degree oven until pastries are very lightly browned. Cool on a rack.
Crumb Coffee Cake
Submitted by lisagail1070 on July 04, 2011 at 12:11 amDESCRIPTION
traditional Pa Dutch recipe stands the test of time. Very easy to start/set up the night before, and finish in the morning for a fast breakfast treat.SUMMARY
Yield 12 servings Source From Edna Ely Heller's {pennsylvania} Dutch Cookbook, revised in 1960 File under coffee cake, crumb, Easy, night before, spiceINGREDIENTS
3 cups AP flour
2 cups gran sugar
1 cup shortening or butter (orig 1953 recipe called for lard)
1/2 tsp ground cloves
1/2 tsp ground allspice (or cinnamon)
1 tsp baking soda
1 cup milkINSTRUCTIONS
Cut the sugar, flour and spices with the butter til you have a large bowl of crumbs. Remove one cup of the crumbs and set aside for the topping. Dissolve the soda in the milk, and add to the large crumb bowl, mixing by hand til all the crumbs are moistened. Don't overmix. Divide the batter between two 8 or 9 inch greased cake pans and sprinkle 1/2 of the remaining crumbs on each. Bake in preheated 350 degree oven for 30 to 35 minutes, til they test done in their centers. I have had bad luck with pulling them out too soon, then the middles fall as they cool and get gooey. But this is such a fun recipe, and can be done at the last minute as I usually have all ingredients on hand. The description from the original 1953 cookbook says it all:
"This is a sort of all purpose cake. One uses it as a breakfast cake or, with a dessert or as dessert itself. Rarely can one produce such goodness with such little effort"comments
Submitted by --jej on Mon, 2011-07-11 03:16.
lisagail1070, have you ever made this in a 9x13-size pan? Or does this recipe need the smaller ones for stability / support?
Submitted by lisagail1070 on Mon, 2011-07-11 12:58.
It has a much greater tendancy to collapse in the middle if done in the bigger pan. Also, it doesn't stay fresh as long as some cakes, so if I don't have an event to share half of it with that day, I'll put the other one in the freezer immediately, and then it's fresh (reheat wrapped in foil) when I pull it out a few days or a week later. It's definitely best warm from the oven!
Submitted by judynray5093 on Tue, 2011-07-12 15:08.
I will give this a try. :> )
Submitted by lococolily on Sun, 2011-08-07 16:34.
Actually,I'd like a yeast dough coffee cake with the crumb topping,.I love crum topping, but mine always comes out crisp,would really prefer it soft.Perfect Jumbo Cinnamon Rolls
Submitted by lindsayhobbs on July 01, 2011 at 10:15 pmDESCRIPTION
These jumbo cinnamon rolls are fluffy, soft and have great flavor. The bakers special dry milk and diastatic malt powder are optional, but it makes them stay softer longer and gives them a great texture.SUMMARY
Yield 8 jumbo roll File under Cinnamon, Cinnamon Rolls, jumbo, Yeast Breads, yeast sweet-breadINGREDIENTS
Dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
½ cup of granulated sugar
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
½ tsp. of pure vanilla extract
1 tsp. buttery sweet dough emulsion (KAF)
1 teaspoon of diastatic malt powder (KAF)
1 Tablespoon bakers special dry milk (KAF)
¼ cup of instant potato flakes
1 tsp. ground cinnamon
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
2 ½ teaspoons active dry yeast or instant yeast ( I use SAF instant Gold)(KAF)
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray
Filling:
1 ½ cups of light brown sugar
3 Tablespoons of ground cinnamon
A pinch of salt
3 Tablespoons of unsalted butter
Icing:
3 cups of powdered sugar (more or less depending on taste)
6 ounces of cream cheese softened
6 Tablespoons of buttermilk
1 Teaspoon of pure vanilla extract
½ teaspoon of ground cinnamonINSTRUCTIONS
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, vanilla, butter, malt powder, potato flakes, cinnamon and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use. Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 2 inch rolls; yielding about 8 rolls. Arrange rolls cut side down in the baking dish.Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 180-190 degrees F on an instant-read thermometer, approximately 30 minutes.
While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the buttermilk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately. -
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