BakerAunt
Forum Replies Created
-
AuthorPosts
-
On Sunday, I experimented with a vegan hamburger bun recipe. My base recipe is the Honey Oatmeal Rolls recipe from King Arthur that I baked earlier this year. I had already replaced the butter with avocado oil and used two-thirds whole wheat flour when I baked the recipe as rolls. It was just a matter of changing the buttermilk back to water (although I should have reduced it from ½ cup back to 1/3 cup) and omitting the dried milk. I also used maple syrup rather than honey as some vegans do not eat honey, and I do not know my brother-in-law's preference on it I ended up with a dozen buns. They are respectable but did not rise as high as they would have with the buttermilk or if they had included an egg. We will taste test them tomorrow.
Mike--You need to fix the thread title, as the "y" got left off of May.
For Sunday's dinner, I thawed a "split chicken" that was frozen. It was mostly two large chicken breasts. My theory is that these cuts result from someone learning how to cut up a chicken who did not quite get it right. I rubbed them with olive oil, sprinkled them with Penzey's Justice blend before roasting at 375 F for 40 minutes. One was finished at 45 minutes, but the larger one required another 10 minutes. We had some of the chicken with the rest of the potato salad from Friday and microwaved fresh broccoli.
That's an interesting recipe, Mike. It seems to omit a second rise, which cannot be correct.
My big problem with most vegan recipes is that they tend to skimp on nutrition, which is why I want to use at least half whole wheat, as well as olive oil. I may go ahead and do a test run on my adaptation of the King Arthur recipe. If we don't like it, I will try this one, although I would add a second rise.
We visited my college roommate and her husband on Sunday night and Monday before leaving on Tuesday morning. Marianne and I adapted a fruit crisp recipe on Monday to use two bags of frozen peaches. We greatly reduced the sugar, from 1 ¼ cups to ½ cup for the filling, cut the salt in half, and used vanilla instead of almond extract. We made half the topping, as King Arthur recipes are overly generous in the amount. We replaced walnuts or pecans with sliced almonds, as that is what we had. We replaced 4 Tbs. of butter with 1 Tbs. of melted butter and 4 Tbs. avocado oil (started with 3 Tbs. and decided it needed more) and added 1 Tbs. of lemon juice to replace the water that would have been in the butter. We used an 11 x 7" glass dish and baked 40 minutes. We agreed that "Marianne and Marliss' Peach Crisp" (or use any fruit) is an excellent recipe. She wants to try it when fresh peaches are in season.
We arrived home a little before 9 p.m. on Friday night. On Saturday, I baked cornbread to go with soup that I had in the freezer.
I am reading through all the comments I missed while traveling, doing wedding activities, and visiting family and friends. What an impressive group we have here!
We got back a little before 9 p.m. on Friday from our trip out west after four days of driving. We intended to pick up a rotisserie chicken at the Walmart in Kankakee, but they had sold out, even though it was a little after 6 p.m. We ended up buying some sliced turkey and potato salad, and we had sandwiches on some Trader Joe's bread left over from when we were in San Diego.
For tonight, we had the soup with ground turkey, vegetables, and the Bob's Red Mill Vegi mix that I froze before we went on our trip, along with cornbread.
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.
-
AuthorPosts
