What are you Baking the Week of May 26, 2024?

[Mike Nolan]

I'm planning to do an experiment with keto-friendly ingredients to see how individual ingredients affect the taste and texture. I've got a base recipe (yeast, butter, vital wheat gluten, salt, eggs and psyllium husk powder), that'll be my control recipe, then I'll make small batches adding one of the other ingredients. This might be the first of several such tests, because there are other ingredients I'd like to test as well as testing combinations to see what different ratios of ingredients does.

The ingredients I'll be testing this time are: Golden flax powder, almond flour, oat fiber, whey protein isolate, and sunflower seed flour.

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[BakerAunt]

On Sunday, I baked a double recipe of my no-butter drop sugar cookies and rolled them in red sugar in honor of the Memorial Day weekend. The cookies are soft enough that Scott will be able to eat them.

[Joan Simpson]

Thank y'all for the comments on the pie and cake both were good, carrot cake was so moist.

[RiversideLen]

Mmmm, I love carrot cake!

I made a batch of sandwich/burger buns today.

[Mike Nolan]

Here's the set of keto ingredient breads.

3 of each in the pan, from top left they are:

Base recipe - Golden Flax
Oat Fiber - Almond Flour
Whey Protein - Sunflower Flour
Sesame Flour - Walnut Flour

The separate silicone cups are the extra dough from 6 of the variants.

I wrote about the results of this test on my cooking post for today:

What are you Cooking the Week of May 26, 2024?

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[Italiancook]

I'm behind in my photo comments, so I'll catch-up here.

Mike, your keto ingredients' breads look good. I admire the way you do experiments. I never do experiments to avoid wasting any ingredients. I think that's my dad talking.

Joan, I don't play poker. When I was a young child, my dad tried to teach me. He supplied our pennies. The first time he had to take one of my pennies was the last time I played poker. Having said that, IF I played poker, I'd want someone to bring the delicious pumpkin pie you baked. Congratulations on mastering the placement of photos on this site!

Joan, I've never made a carrot cake but would love to enjoy some of yours. Beautiful photo!

If I've forgotten anyone's photo, sorry.

[skeptic7]

I did what is my basic flat bread only with all white flour and 3/4 cup of cubed cheddar cheese mixed in. It wasn't as pretty with white cheddar and white flour as it would have been with white cheddar and whole wheat flour. It was tasty, possibly too tasty. I ate a little over half of it over the morning and ended with indigestion from too much cheese. When I was younger I could have eaten the whole thing in one sitting with no problems.

[BakerAunt]

Your cheese bread sounds delicious, Skeptic.

I needed to use the last of my Cara Cara oranges, so I found a quick bread recipe, "Barley Orange Bread" in Bernard Clayton, Jr.'s New Complete Book of Breads (expanded 2nd edition, pp. 177-179). It uses just barley flour, which appealed to me, since my husband and I are both fond of barley. I baked it, with a few changes on Thursday. I reduced the baking powder from 1 Tbs. to 2 ½ tsp. because the larger amount always seems to me to leave an aftertaste, and I find that the Bakewell Cream baking powder outperforms other brands. The rise was fine on the baked bread, but the center of the loaf has a slight depression. I wonder if 2 tsp. baking powder and ¼ tsp. baking soda (to offset the acidity of the orange juice) would correct that slight defect. (Cass would have known!) The recipe has a complex boiling of orange rind and creating a kind of syrup with it and half the sugar, but the headnote in the 2nd edition of Clayton's book, unlike in the 1st, says that you can skip that if you do not mind assertive orange flavor. However, he does not say how to compensate for the syrup. I decided to cut the amount of water used to make the final syrup (which I did not make) in half, as I assume at least half would have evaporated in the 25-minute cooking time. I added 1 Tbs. milk powder, and I replaced 3 Tbs. of butter or shortening, melted, with 3 Tbs. avocado oil. I altered the mixing instructions to mix the wet ingredients first, along with the sugar into which I had mixed the orange zest. The pans called for were either a 9" x 5" or two 7" x 3". I used three 2 ½" x 5" loaf pans. I baked for 38 minutes but perhaps should have taken then out after 35, Once they have cooled, I will wrap up two for freezing, and the other I will wrap and allow to rest for a day or two, as Clayton says a richer flavor will develop if allowed to rest for at least a day. As we have dessert for the next two days, that works perfectly.

[Mike Nolan]

I did make keto-friendly cheesecake filling last night, 11 custard cups with about 100 grams each (under 5 carbs.)

[Joan Simpson]

Italiancook I wish we could all share too!skeptic your flatbread sounds good with all the cheese,BakerAunt your Barley orange bread sounds good but I've never baked with barley, and Mike your Keto cheesecake filling sounds great. I made a Banana cake recipe I had not baked for a long time and it turned out good and I iced with cream cheese frosting.

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[Joan Simpson]

Ut oh Mike take one off for me , didn't mean to post twice.

[aaronatthedoublef]

Your baking all looks great. Maybe we could schedule a My Nebraska Kitchen meet up? We had the virtual pizza night during Covid.

This week was supposed to be a challah week but my logistics partner is laid up after surgery so we're skipping May. But I think I'll bake her one next week.

We're expanding challah production. Not quite sure how we'll do it yet. One of the rabbis wants to have more people involved and I also want to do this for a second congregation. Part of this too, is to convince people who are already making their own challah to give a loaf away. Most traditional challah recipes will make two loaves (at least). It's tradition to have two loaves on your sabbath table. It would be great if everyone took one of those loaves and gave it someone else.

[chocomouse]

Today made a new recipe for "Cowboy Cookies", which includes oatmeal, coconut, pecans (I used walnuts), and chocolate chips. They are just OK, but not great. I think the chocolate overwhelms the flavors of the coconut and nuts. I'm sure my husband will love them! But I'll not be making them again - there are too many great cookies recipes waiting to be made.

[Italiancook]

Joan, your banana cake looks dive-in great! I never thought of using a cream cheese frosting, but I can see how that'd be delicious. When I make banana cake, I always use my grandmother's frosting. She'd make confectioner's sugar icing with a big dollop of peanut butter mixed in. No one has ever recognized it as peanut butter, although most people comment the icing has something special.

[BakerAunt]

I am in awe of your challah project, Aaron. It sounds as if it has been growing. The make two loaves and give one away would be a great way to involve more people.

I know that it is not always easy to get these activities started so that they root and flourish. I tried for years to establish a short coffee hour and treats for after services at my church in Texas, but there were only a couple of us who ever volunteered. I suspect that when I moved away, it ended.

It would be great to have a Dessert Nebraska Kitchen meet-up. We could all show off our desserts!

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