Search Results for '("C'

[Mike Nolan]

I have used a very large spatula (King Arthur used to sell it as a 'cookie spatula') to lower boules into a hot Dutch oven. You can also use a parchment sling. I hate getting my fingers burned as much as everyone else does.

[Mike Nolan]

I think it's a lot more complicated than that, but I'm not sure how well I can explain it, so I'll start by saying what we're seeing.

My wife is Type II but takes 2 types of insulin daily. Since going on the keto diet her blood sugar readings (she also wears a CGM) have been excellent, especially overnight. Before she would sometimes go too low late in the evening and then skyrocket up about 6AM. Now most of the time her graphs are pretty flat all night. Her endocrinologist is also pleased with them. She's also been able to cut back a little in how much insulin and other meds she's taking. She's not losing a lot of weight like I am but I think there are other factors for her.

I don't know if Type I diabetics would experience similar results.

Now this is probably simplifying matters a bit, but here goes anyway.

Keep in mind that on a keto diet the goal is to have 70% of your daily calories from fat, 20% from protein and only 10% from carbohydrates, so your body has to convert fat back into sugars once it's used up the sugar stored mostly in your liver. Over time, it becomes more adept at doing that.

Of course the reason you lose weight on a diet is because you eat fewer calories than your body burns up. That's true regardless of where those calories come from.

[Mike Nolan]

I need to start tinkering with a low(er) carb apple pie recipe.

[Mike Nolan]

We had fish (cod and salmon) and broccoli for supper tonight.

[BakerAunt]

I baked a streusel apple pie. I made a mistake and instead of adding the filling ingredients to the apples, I added the topping ingredients (pre-streusel). I went ahead and added the filling ingredients, so there was 1/4 cup more sugar in the pie, as well as 1/2 cup of flour that would not be there. I made up more topping mixture. The pie still baked well and looks good. Next time, I will put the streusel mixture on the other side of the room.

[Mike Nolan]

We both loved the cartoon!

The challenge I've set for myself is to see if I can come up with a repertoire of keto-friendly dishes that people would actually enjoy eating, regardless of whether they're trying to go keto or not. (Things like steaks and salads are too easy.)

So far the ones that have been the biggest hits are the keto-friendly cheese souffle with mushroom sauce (that could easily be turned into mushroom soup) and the keto-friendly egg custard. I'd feel comfortable serving either of those dishes at a dinner with friends.

[BakerAunt]

On Saturday, I roasted my last spaghetti squash (a Golden Arrow variety), then used it to make a spaghetti squash "lasagna" (really a casserole) in which it is layered with a tomato meat sauce, then sprinkled with mozzarella and Parmesan before baking. The tomato sauce is from some I froze this summer. We had it with microwaved frozen peas. There is enough for two more meals.

[BakerAunt]

I baked a new cookie recipe on Friday, "Chocolate Salted Rye Cookies," from a 2013 email from Tasting Table, a site which may no longer be in existence. I did a half recipe because the cookies are rich and I wanted to be sure they are worth the chocolate. The half recipe took 8 oz. bittersweet chocolate. While the recipe said preferably Valrhona, I used 60% Ghirardelli bittersweet chocolate. I replaced the butter in the half recipe with a scant 2 Tbs. avocado oil. My only other change was to add ½ tsp. of espresso powder. For this recipe, I ordered muscovado sugar the last time I ordered from Vitacost. As the recipe calls for using the whisk attachment (6 minutes at high speed), I had to use my 7-qt. Cuisinart. It did ok on the half recipe, but a smaller mixer would work better. I also made the mistake of not changing to the paddle before adding the flour. The recipe did not mention that, and I should have ignored it and gone with my instincts. I spent far too much time, cleaning the dough out of the whisk, and I ended up kneading in the rest of the flour by hand. The dough or batter was not "loose," perhaps due to a difference in their dark rye flour and mine (Bob's Red Mill). I did not need to refrigerate it, but I did allow it to rest in the bowl for about 15 minutes so that the rye could hydrate completely. I used a 1 Tbs. scoop (Zeroll #40) and ended up with 25 cookies, which is the number I could expect from a halved recipe. I did not put the bit of flaked salt on the cookies, but I pressed the cookies down a bit. I baked the first sheet for 10 minutes, and the second for 9 minutes. We will wait to sample one until tomorrow, since I think the flavor will improve with an overnight rest.

[BakerAunt]

Thursday was a day for a baking experiment. I have had two containers of almond pulp (2/3 cup and 1/3 cup) from making almond milk last year in my freezer. I had one recipe for using them to make crackers, but I was not going to bake them at 135 F for 20 hours until crunchy. I found another recipe, "1-Bowl Vegan Gluten-Free Crackers," at the website Minimalist Baker that was a promising base recipe that offered an option for using spelt or another flour in place of the gluten-free flour. It used 2/3 cup almond meal but allowed for using leftover almond pulp from making almond milk. I did not find that I needed to dry it out in the oven, as it dries out nicely in the freezer.

Here is the link to the original recipe:

1-Bowl Vegan Gluten-Free Crackers

I set out to make 1 ½ of the recipe and made some changes, such as adding 2 Tbs. Bob's Red Mill milk powder, using just 5 Tbs. avocado oil, and adding 3 Tbs. Penzey's Buttermilk Dressing mix in place of salt and rosemary and garlic powder. I needed just ¼ cup plus 1 Tbs. of water to bring the dough together. I rolled it out to 1/8 inch thick, then cut it into 4 x 4 cm squares, which gave me 80 crackers. I was able to slightly separate them on a large, no sides baking sheet lined with a large piece of parchment. I baked for 20 minutes at 325 F, turning the sheet halfway through the time. I then gave them another 2 minutes. I removed the parchment and let them cool on the hot baking sheet.
Verdict on the next day when sampled: they are a tasty, slightly chewy cracker. This recipe has potential, especially with leftover almond pulp, although almond meal could be used. It is a bit too salty from the Buttermilk dressing mix, but I like the spices. I would cut back to 2 Tbs. next time.

[BakerAunt]

The batch of applesauce I made on Sunday is not particularly flavorful, so I decided that it would work better as a baking ingredient. I froze 1 ½ cups for a muffin recipe and another cup for a second muffin recipe, and I used a cup to bake Quaker Oatmeal Muffins. The recipe comes from a Quaker Oats box, but the identical recipe appears in the cookbook from Murphy's Bed and Breakfast in Narragansett, Rhode Island, although the latter uses a maple glaze instead of the Quaker crumb topping. I alter it by using whole wheat flour, adding 3 Tbs. milk powder, cutting the brown sugar from ½ to 1/3 cup (my maximum for a muffin), and using a whole egg in place of just the egg white. I changed the mixing instructions by using old-fashioned oats and letting them soak in the applesauce and milk for 15 minutes before adding the sugar, egg, and oil, then the dry ingredients. I replaced 1 Tbs. of butter in the topping with avocado oil and used quick oats. The muffins are delicious.

[RiversideLen]

I had an uncle who had an electric shop where they rebuilt electric motors. He told me that the small motors were designed in such a way that you couldn't open them up (I suppose you could cut them open but then you wouldn't be able to close them up again). So they didn't rebuild the small ones, if you had a problem you'd have to buy a new one. I just looked at my Cuisinart hand held and don't see a way to open up the case. My electric razor instructions say not to try to replace the battery because if you open up the case, you won't be able to put it back together (when the battery needs replacing, the razor needs replacing). The small stuff just isn't made to be repaired. Even if you could, the cost of repair would probably exceed the cost of replacement.

[Mike Nolan]

As I recall I tested about two of the recipes in that book, but then I had work projects that kept me from doing any more of them. The ones I tried were also kind of a mixed bag.

I've got Splenda, and while I use it in tea I really haven't liked any of the baking we've done with it. As for monkfruit/erythritol (corrected), the erythritol makes things taste 'cool' and we didn't like anything I made with it. I'm not sure pure monkfruit would be an improvement, it is said to have some aftertaste.

I haven't done enough with the allulose to know if I like it or not, the custard I made using it was OK, could have been a little sweeter but I'm not getting any odd aftertastes.

I think my coconut flour is long past its 'best buy' date, I may get some more if I keep experimenting with baking.

For now I'm concentrating on the savory end of things, where I don't have to play around with artificial sweeteners.

[Joan Simpson]

I made 2 batches of brownies today and they were both good.I found this recipe on one of the sites I visit on Facebook Mom's Recipe Collection it's for making ahead of times placing in ziplock bags then just adding the oil, vanilla and eggs when you make it up. I just made it regular but I also tried it with self rising flour to see if it'd work for my sister-in- law (she doesn't use regular ap flour for anything)She's not a baker and doesn't like to cook but loves brownies.They have been a go for me , pretty tasty.

Brownie mix

1-cup sugar
1/2-cup ap flour
1/3-cup cocoa powder
1/4-tsp.salt
1/4-tsp.baking powder
Add
2-eggs
1/2-cup oil
1-tsp. vanilla
Mix together pour in 8x8 pan bake 350* for 25- 30 minutes.

[cwcdesign]

Vet Sunday night I made Cianfotta (mixed vegetables) from Nancy Verde Barr. We took a cooking class with her about 40 years ago at Sakonnet Vineyard in Rhode Island. I learned so much. The basic recipe is garlic, onion, peppers, potato and tomatoes. It gets sautéed on the stove and then simmers to cook the potatoes.This time I added chicken sausage and zucchini. I think I cooked it about 5 minutes too long. We have enough for tonight.

[BakerAunt]

I made Cornmeal Pumpernickel Waffles, one of our favorites, for breakfast on Sunday. I inadvertently left out the sugar. We each tried a double Belgium waffle without it, then I stirred 3 Tbs. of sugar into the remaining batter. They do need the sugar, even with maple syrup.

To go with pea soup for Sunday dinner, I baked my Scottish Scones that use 1 Tbs. avocado oil, ¾ cup buttermilk, and one egg but no butter. This time I made them with half pastry flour and half whole wheat pastry flour. The dough was a bit stickier than when I made them last time with half barley flour and half AP. The other day, I found a large cutter I have that makes six hexagonal biscuits at one time, so I used it to make six, then a seventh single one, and the last a hand shaped circle. I bought that cutter from King Arthur some years ago (back when they sold interesting baking equipment) and used to use it for biscuits all the time. Now that I know where it is, I will be using it more frequently.