What are you Baking the Week of November 21, 2021?
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- This topic has 26 replies, 7 voices, and was last updated 1 year, 4 months ago by Joan Simpson.
November 21, 2021 at 10:31 am #32105
What are your Thanksgiving week baking plans? I will be starting another batch of hard rolls Tuesday evening and Wednesday I'll be making two pies, pecan and sweet potato. My wife plans to make a Germans Sweet Chocolate Cake on Wednesday, a friend of ours has his birthday on Thanksgiving. He recently lost his father, who had been in and out of the hospital for months.November 21, 2021 at 10:40 am #32106
We are going to friends for Thanksgiving. im going to try my hand (bread machine) at making the cranberry-pumpkin rolls from KABC that were in last week's newsletter. Will is making pumpkin pie.November 21, 2021 at 7:06 pm #32111
To go with soup on Sunday, I baked my complete re-imagining of KABC’s Dutch Oven Dinner Rolls, baked in my Emile Henry ceramic Dutch oven, and served warm with the soup.
This week's baking plans include a pumpkin pie and that Pumpkin Walnut Rye Bread from the Rye Baker blog.
As it is only my husband, me, and the dog, a single dessert will do, and that rye bread makes excellent sandwiches.November 21, 2021 at 7:12 pm #32113
Oh, I should check how much rye bread I have in the freezer, I may need to make some of Reinhart's marbled rye bread, since I'm doing both a turkey and some (presliced) ham for Thanksgiving.November 23, 2021 at 7:23 am #32121
Southern Living has an interesting version of "The Grease." They call it "Cake Goop" and it adds vegetable oil too.
https://www.southernliving.com/food/desserts/cakes/cake-goop-release?did=701074-20211122&utm_campaign=sl-whats-cooking_newsletter&utm_source=southernliving.com&utm_medium=email&utm_content=112221&cid=701074&mid=72599892689&lctg=71497359November 23, 2021 at 9:10 am #32122
Equal parts of AP flour, shortening and vegetable oil is the same recipe that King Arthur uses. This recipe has been around for a long time.November 23, 2021 at 4:55 pm #32125Joan SimpsonParticipant
I use equal flour,oil and Crisco but I never have heated it only beat well with a mixer.November 23, 2021 at 6:04 pm #32128
I do what Joan does--which is what S. Wirth told us to do. 🙂
I wanted to use up some Greek yogurt, so on Tuesday, I googled recipes and landed on Blueberry Greek Yogurt Cake at the site Julia’s Album. She had adapted the recipe from Epicurious. I further adapted it by using white whole wheat flour, adding a tablespoon of Bob’s Red Mill milk powder, and respacing the 2 oz. of unsalted butter with 3 Tbs. avocado oil. I used frozen blueberries. The baking time was rather broad at 20-35 minutes. I baked for 25 minutes, checked, and the tester came out clean. My husband brightened when he came back from working in the woods and saw a blueberry dessert. We each had a slice for dessert. It is a light cake with just the hint of vanilla, and the blueberries are the star.November 23, 2021 at 6:24 pm #32129chocomouseParticipant
I'll have to try that recipe, BakerAunt. I sub Greek yogurt for sour cream in almost all of my recipes (muffins, coffeecake, sweet breads, etc) and so far it has worked fine.November 23, 2021 at 7:07 pm #32133ItaliancookParticipant
We're not doing much for Thanksgiving, so I haven't worked on the scrumptious tasks some of you have enjoyed. One day I made my grandmother's chocolate cake. I haven't unpacked my new hand mixer yet, so I couldn't make the cooked frosting. I settled on a confectioners sugar frosting from jennycancook.com. I think it's her 2-minute vanilla frosting, but I'm unsure. It's very good, and I discovered it's better if it sets on the cake an hour or two before eating. Another day, I made Jenny's Blueberry Coffee Cake for breakfast. It's an oil recipe; I really like the quantity of oil recipes on her site.November 23, 2021 at 7:33 pm #32134
I'm making Reinhart's marbled rye bread (from BBA) today, just so I have fresh rye bread to go with ham and leftover turkey over the weekend.
However, King Arthur has discontinued their powdered caramel color. I can order it from the Great American Spice company, but shipping is almost as much as the product, so I'll probably wait until I have a few other things I need to order from them.November 23, 2021 at 7:48 pm #32135
Chocomouse--If you bake the Blueberry Greek Yogurt cake and substitute oil as I did, I suggest using the method of combining the flour, etc. in a small bowl and beating the sugar and other ingredients in a larger mixing bow. I did it with a whisk. Then stir the dry ingredients into the wet mixture, being careful not to overmix. That will keep the oil cake from being tough.November 24, 2021 at 6:06 am #32138
Now an article on baking supply shortages (from a commercial point of view) but it trickles downNovember 24, 2021 at 7:56 am #32140chocomouseParticipant
Kudos to BakerAunt for even trying that blueberry cake recipe!! I've changed my mind after reading the comments; I'm not going to try that recipe, at least not for a while. It appears that the results are very inconsistent, and there are lots of questions/comment about possibly ingredients "missing" from the list. Maybe another time when I'm feeling more adventurous...November 24, 2021 at 8:17 am #32141
Thanks for posting the link, CWCdesign. The problem of supply and shortage is complex.
The explanation on graham cracker shortage surprised me because most graham crackers are NOT made with real graham flour but with white flour. Graham flour is much harder to find these days. Bob's Red Mill stopped selling it a couple of years ago. I still have some in the freezer. I've tried baking my own graham crackers but have yet to find a recipe that has the taste I want AND does not require butter. I tried one by Peter Reinhart, but it was not what I sought.
As for soybean oil in crusts--that's the difference between a homemade and a commercial (need to be financially viable) graham cracker crust. Most homemade ones use butter. I made a great one this past year using olive oil.
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