BakerAunt
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Aaron--I agree with Mike that the parchment would not cause the cake to collapse. Could you post a link to the recipe? Also, what do you mean when you say it collapsed from the bottom up.? I know that sinking in the center can sometimes result from baking powder or baking soda being out of balance. Also, if the sugar outweighs the flour, there can be a collapse.
I'm channeling Cass (Kid Pizza) here, as these were the two areas he usually analyzed when a cake failed. Another suggestion he had was to grind the sugar in the food processor to make superfine sugar.
Greetings from San Diego, where we will be attending Scott's daughter's wedding this evening. We did a four-day drive, with Annie--the dog who cannot be boarded--and arrived Thursday evening. We had soup that night. We just needed lunch for Friday and Saturday, so I found a Trader Joe's and bought a package of four salmon patties, along with a loaf of bread, and it made great sandwiches. The rehearsal dinner was at a local brewery with a build your own taco bar and churros. We are staying in a cute, 1940s bungalow that Scott found on Air B&B. Tomorrow, we head inland to have lunch with some of my family before spending a day with my college roommate and her husband. We will head back on Tuesday.
For Sunday dinner, we had ham, leftover goat cheese pasta, and microwaved fresh broccoli. I also had an avocado.
Sunday was another busy baking day. I baked 6 large Orange Sesame Whole Wheat Muffins to use up some evaporated milk. I did not have orange peel, so I used ¼ tsp. orange oil, which worked well.
I also baked Dried Fruit and Pecan Scones (oil not butter), using half whole wheat pastry flour. It made nine.
My final project was to bake eight Whole Wheat Rye Semolina Buns.
I had a busy Saturday afternoon of baking. I started with Orange Marmalade Oatmeal Crunch Bars, a recipe that I adapted from one of those little Pillsbury cooking booklets (#51) that used to be for sale at grocery checkouts. I have now nailed a version without butter that uses avocado oil. I realized that without the butter, I should lower the temperature to 375 from 400 F degrees and bake for 20 minutes rather than 18. I noticed that I have the original butter recipe posted here at Nebraska Kitchen. I will add the oil-based one when I get the chance.
I then baked a double recipe of my adaptation of Soft Oatmeal Cookies from Jennie Can Cook.
My final project was to bake Whole Wheat Sourdough Cheese Crackers from the dough I made on Tuesday.
We have a freeze warning for tonight. We are having to wait to start plants until we get back from my bonus daughter's wedding.
For Saturday night's dinner, I made cavatappi pasta tossed with goat cheese, which we had with sliced ham and microwaved fresh broccoli.
Kimbob--It's always nice to have special items tucked away in the freezer.
I needed to use up my remaining Winesap apples, so on Friday, I made Butterscotch Apple Sweet Roll filling and froze it. I used the rest of the apples to make apple pie filling and freeze it.
Dinner tonight was ham sandwiches on pumpernickel again, with cherry tomatoes on the side.
On Friday, I baked Rye Barley Crispbread. I have put the details on the Ankarsrum thread.
On Friday, I baked Rye Barley Crispbread. The recipe came from a baking book by a Swedish baker, but the book did not make allowances for American ingredients. For example, we do not have fresh yeast available, and it is not easy to figure out the kinds of flour. However, I put together a version that works in my kitchen and have been baking it for a couple of years. With my old Cuisinart stand mixer, I could mix the dough, but I had to knead it, by hand, for 15 minutes. However, the original recipe called for 15 minutes of mixing on the lowest speed in a kitchen machine. Mike Nolan speculated that kitchen machine was an Ankarsrum, which of course makes sense for Sweden.
Today, I used the Ankarsrum for the recipe for the first time. I had to help the machine initially, using the large spoon from adding the flour, to prevent it getting hung up, but the machine got the dough to the right stage where I could set the dial and let it mix. I was worried that it would be too dry, but as it mixed, it hydrated, and the machine produced a beautiful dough, much better than I could have done by hand. After the dough had risen, it was also much easier to roll out without tearing. I am very happy with this batch of Crispbread and delighted with my "kitchen machine." I expect that I will bake this recipe more often now, as I do not have to knead a stiff dough by hand.
We had ham sandwiches on pumpernickel bread for dinner on Thursday, along with some cherry tomatoes.
That is excellent progress, so far, CWCdesign. Be patient with yourself as you recover. Surgery is a trauma to the body, although the results will make it all worthwhile. I'm glad that you had Will there to help you, and that a friend will be helping for the next two weeks. We take so many of our movements for granted until we injure something.
On Wednesday, I made Crispy Oven Fish and Chips, which we had with the rest of the Dill Tartar Sauce from last week. We also had microwaved fresh broccoli
We found a ham on sale at Aldi's last week, and on Tuesday I opened it up. We had ham sandwiches for dinner, mine with mayonnaise, German mustard, and spinach. Scott skips the mustard on his. The Pumpernickel Sandwich Bread was perfect with the ham.
I think this loaf of Pumpernickel Sandwich Bread is my best ever!
On Tuesday, I made dough for Whole Wheat Sourdough Cheese Crackers. I will bake these later this week. That will ensure that we have enough for our trip.
I also baked Blood Orange Barley Yogurt Cakes to use up some Greek yogurt and to use one of the blood oranges from my stash. For some reason, the Blood Oranges, instead of showing up in February only started showing up at the end of March. I have two small, 3-cup Bundt pans, so I used those instead of a loaf pan. That will allow me to freeze one while having the other for dessert starting tomorrow.
On Monday, I baked Pumpernickel Sandwich Bread. I adapted the recipe from one at the King Arthur site. It was my first time using the Ankarsrum for this bread. Instead of holding back some of the flour, I increased the water by another 3 Tbs. for a total amount of 1 cup. The loaf looks great, and I look forward to slicing it tomorrow.
I also baked a batch of Whole Wheat Sourdough Cheese Crackers. My wrists felt sore as I rolled out the dough, but it was manageable.
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