June 9, 2019 at 8:46 pm #16531
I made a chocolate cake, based on a recipe from the old Recipezaar, posted by Kittencal. She had a lot of good recipes. It’s a relatively simple one bowl recipe. I made a few alterations, I subbed one cup of AP flour with white whole wheat flour (it’s a 2 1/4 cup recipe), reduced the sugar from 2 cups to 1 1/4 cups, replaced 1/2 cup of oil with Greek yogurt, used 1 whole egg plus 3 egg whites in place of 3 whole eggs and baked it in a 9×13 pan instead of a bundt pan. I recently bought a new 9×13 pan so I wanted to give it a test drive. It came out great, I’m gonna have to write down my changes on the recipe so I can do it again.
2+June 9, 2019 at 8:57 pm #16533
- This topic was modified 3 months, 1 week ago by RiversideLen.
I make notes on a post-it note, then stick it on the recipe with followup comments afterwards.3+June 10, 2019 at 8:09 am #16538
Len–Could you add a question mark to the title of this thread, so that it matches the other “What” threads? I’m thinking long term being able to find it on this site. 🙂1+June 10, 2019 at 8:46 am #16540
Yesterday, the Appliance Apocalypse struck at my house. Plus, my brain went on vacation., I made Banana Coffeecake for breakfast. After I had 3/4 of the batter in the baking dish, it occurred to me that there wasn’t much batter. I had forgotten to put in the bananas! I scooped the batter out of the baking dish back into the mixing bowl, added chuncked bananas and let the stand mixer go to work.
After baking the required 25 minutes, I pulled the oven shelf out and realized the upper oven wasn’t working up to temp. Instead of being done, the surface was a little brown and bubbly. I raised the oven temp twenty-five degrees and set the timer for 15 minutes. Eight or ten minutes would have been adequate, probably. When the coffeecake was fully baked, it was a little too brown on top and crusty along one edge. It tasted good, though, so mission accomplished.
In the afternoon, I tried a new recipe for dinner rolls to go with Cabbage Soup from the freezer. Using the lower oven. I found the recipe for Sour Cream Rolls at Fleischmann’sBreadworld.com. Since it’s listed as a beginner recipe, I figured I could have them prepped and baked in 90 minutes and get rid of sour cream. My downfall in this recipe is that I decided to experiment with paper liners.
I had the idea that my life would be easier if I never again had to grease muffin tins. So I put paper cupcake liners in 6 of the openings to see if they work as good for yeast rolls as for muffins/cupcakes. They do not. The batter barely rose in the liners and didn’t spread. After an hour rise. The ones in the greased tins looked perfect for baking. I decided to try a trick my beloved stepmother used.
She never put her bread and rolls in a preheated oven. She wanted the oven spring from the bread going into a cold oven and gradually going up to temp. I don’t know if that really works, but I remember her believing it did. So I put the pan into a cold oven, hoping the gradual heating of the oven would force a rise out of the dough in paper liners. I added five extra minutes to the cooking time, which was a huge mistake. I ended up with burnt tops!
On top of that, the rolls were too oily for me with butter spread on them. Still later, I remembered why I had a lonely container of sour cream in the fridge. I have become lactose-intolerant and instead of throwing away the sour cream, I shoved it to the back of the refrigerator. Today, I will throw away 11 rolls. My husband won’t eat them with the burnt tops. But at least I know not to use paper liners for yeast rolls!
3+June 10, 2019 at 8:59 am #16542
- This reply was modified 3 months, 1 week ago by Italiancook.
I don’t mind greasing muffin tins or my popover pan, but cleaning them is a pain. I’ve been looking at brushes that are the right size and shape for cleaning them and are soft enough so they don’t damage ones with a non-stick surface, but I don’t think I’ll find them locally, so I’ll probably have to order them from a catalog or Amazon.
The success of starting bread in a cold oven seems to vary a lot depending on how your oven works during the pre-heat cycle. For some ovens it works great, for others, no so much.1+June 11, 2019 at 10:33 am #16562
I bought a rectangular cube sponge from KAF a few years ago that works well to clean muffin tins. I later found them at T.J. Maxx and bought a couple more.
I fed my sourdough starter on Monday. I made pan pizza with my usual sourdough pizza crust. For sauce, I mixed some tomato paste with water and spread it on, before sprinkling liberally with Penzey’s Tuscan Sunset (salt-free blend) and garlic powder. I topped it with browned ground turkey, 8 oz. of sliced mushrooms, red bell pepper, green onion, 4 oz. Mozzarella, and Parmesan. We had it with a salad.1+June 11, 2019 at 4:41 pm #16577
I got my sourdough starter fed twice yesterday so I mixed up a batch of sourdough last night but subbed in a cup of whole wheat,it was great when I cut it this afternoon. I usually do one loaf at a time but I usually add more starter than called for,recipe calls for 1/2 cup but I generally add about about 3/4 cup.Crumb was good and light.1+June 11, 2019 at 6:11 pm #16581
I fed my sourdough starter again and made up a double batch of dough for my lower saturated fat version of my Whole Wheat Sourdough Cheese Crackers. I’ll bake them in a couple of days.
Joan–King Arthur has an interesting sourdough cinnamon roll recipe that I’m tempted to try.1+June 11, 2019 at 10:32 pm #16583
I might give that sourdough cinnamon roll a try BakerAunt.0June 13, 2019 at 10:36 am #16599
I made KAF chocolate whoopie pies yesterday. It’s interesting. The cakes were okay on their own without a lot of depth of flavor but were pretty good when mixed with the filling. My kids loved them. My wife cut one in half and ate half and went back for the other which is a good sign.
I brought some over to my “whoopie pie connoisseur” neighbors and I am still waiting for feedback. One of them is completely lacking in tact so she will be brutally honest. She, like my wife, was only going to eat half of one before she went to the gym. I said that if she could eat half and walk away I had failed.
Fun to bake something new.2+June 13, 2019 at 4:09 pm #16602
I just made something interesting, and not my usual style of baking. This is a layered, pudding-type dessert. It starts with a nut based crust, with flour and butter, the only part of this dish that is “home-made”. Then a layer of confectioner’s sugar, peanut butter, and cool whip (I used generic). Next a layer of vanilla pudding topped with a layer of chocolate pudding. I used instant, no sugar added, with 2% milk. The top layer is plain cool whip drizzled with hot fudge sauce (comes in a plastic jar to heat in the microwave). It was fun to make (well, mostly fun to think about eating it), easy, but lots of steps and over a period of time. I know I’ll like it, although I’m sure it would be better if the puddings were made from scratch, the cool whip was real whipped cream, etc! I’d share with you all, unfortunately, none of you live nearby!!1+June 13, 2019 at 4:44 pm #16605
Yesterday (Wednesday) I baked a strawberry snacking cake from a Bon Appetit email. (Details are in the Baking–Dessert category.) It’s not overly sweet, and we liked it as a good alternative when dietary restraints rule out strawberry shortcake.
Today I baked my lower-fat sourdough whole wheat cheese crackers from the dough I made earlier this week.0June 13, 2019 at 5:17 pm #16609
Chocomouse that dessert sounds like something I’d like,we love cool desserts,We like some called lemon lush,blueberry yum yum and chocolate delight.All made with either canned pie filling or instant jello pudding and cool whip.0June 13, 2019 at 7:16 pm #16612
Joan, have you ever made the “Impossible” Bisquick pies? I made those years and years ago for my Dad. Cold, creamy, quick and easy – great for summertime. His favorite was coconut, followed by lemon. You just throw ALL the ingredients into a blender, pour into a pie plate, bake — it forms it’s own crust. Lemon lush is a great name!1+June 14, 2019 at 7:59 am #16615
Chocomouse I’ve never made one of the Impossible Pies before,but have seen recipes,I might try one.I’ve never used Bisquick very much but do have a nice cookbook that was given to me,that recipe is in there.0June 14, 2019 at 2:20 pm #16620
On Friday, I baked Sub[marine] rolls, using a recipe that came with a 5-well perforated pan that I bought from KAF years ago. I played with the recipe a bit. I substituted in 2 1/2 cups of whole wheat flour. I substituted in an additional ½ cup of white rye flour. I added ¼ cup special dried milk, and I substituted ½ cup of buttermilk for that much water. I used 2 Tbs. olive oil in place of 2 Tbs. butter, and I reduced the salt form 1 Tbs. to 2 tsp. I replaced the 1 Tbs. of sugar with 1 Tbs. of honey. I needed to add an additional ½ cup plus 2 Tbs. of flour to the dough. It was a slack dough, but then the recipe works best if not too much additional flour is added. A little oil on my silpat mat helped me form the rolls. We will eat two or three of them, and I’ll freeze the rest.1+June 15, 2019 at 2:56 pm #16630
Saturday is another rainy, cool day. I baked a new recipe, Granola Bars with Dried Fruit and Seeds,” by Katherine Sacks, which appeared on Epicurious on Sept. 2017:
I made a few changes: I reduced the honey to ½ cup, the salt to ¼ tsp., the coconut to ¼ cup, deleted the vanilla, and added 1 tsp. of chia seed in order to empty a container in the refrigerator. I used peanut butter (the kind that is only peanuts and minimal salt). I don’t know why the recipe says to spray the pan AND line it with parchment. I did not spray the pan. I used metal clips to arrange the parchment in the pan. I used dried fruit mix from KAF, as I had it on hand, along with a few dried cranberries.
I’ll add a note after we sample them. I hope that they will work out. One of my nieces seems to have an allergy to tree nuts, so I wanted a dessert/snack bar that she could eat. It’s also vegan, and two of my nephews follow that diet.
Promised Note: The granola bars are excellent. They are chewy. The recipe says that if you want them crisp, cut them into bars and put them back into the oven.
2+June 15, 2019 at 7:25 pm #16635
- This reply was modified 3 months, 1 week ago by BakerAunt.
- This reply was modified 3 months ago by BakerAunt.
I baked two loaves of oatmeal-whole wheat bread.2+June 15, 2019 at 8:12 pm #16636
For Saturday night’s dessert, I baked another new recipe, Deb Perelman’s Strawberry Granola Crisp, from a Bon Appetit email.
I only had 1 ½ pounds of strawberries, so I reduced the recipe by 25% and baked it in a round 8-inch Fire King dish. I forgot to add the two pinches of salt, and I omitted the coconut. We let it rest for 30 minutes, as the recipe states, then had it for dessert with frozen low-fat vanilla yogurt. It was good, but it had a lot of juice. Next time, I would use Clearjel instead of cornstarch.1+June 16, 2019 at 1:42 pm #16647
Wednesday evening, I tried baking focaccio in a slowcooker. I placed it directly on the bottom of the slowcooker insert lined with parchment paper. I cooked at on low starting at 11:00 pm. I checked on it at 3:00 am or so and found the temperature was 140 degrees so I left it alone. I looked at it again in the morning and found the temperature was still 140 degrees but the bread was hard and crispy and dry on the bottom half! Not a success. I guess cooking a loaf in its own pan is differnt from cooking flat bread directly on the cooking surface.
If I try this again, I am definitely checking much sooner like after 3 hours and not only with a thermometer. I ate it ayway even though the texture was more like rusk toast.2+
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