BakerAunt
Forum Replies Created
-
AuthorPosts
-
On Friday morning, I made a double recipe of my adaptation of Soft Oatmeal Cookies from Jennie Can Cook. We took some with us for our hike in the Indiana Dunes State and National Parks.
We had a late dinner on Friday of Salmon and Couscous with Penzey's Greek seasoning, along with a mixture of leftover peas and lima beans. Dinner was late because we went hiking at the Indiana Dunes State and National Parks, then stopped by Best Buy to consult with the elder son on a new laptop. He deemed the selection inadequate, so we ended up ordering one from Costco, which will come next week. He will help set it up for us before he leaves. We will still use the old laptop, but now we can both be on the computer at the same time. In the store, my husband and I felt like the Beverly Hillbillies. So much has changed since we bought this laptop ten years ago.
Joan--I've been trying to recall what my Girl Scout troop sold them for in 1968 and 1969. It might have been 50 cents.
I baked Beets, Greens, and Greek Cheese Flatbread for dinner on Thursday. My elder bonus son and I ate some of it, while my husband had leftover hamburger stroganoff, as he does not care for beets and cannot eat onions. These beets, from the local farmers' market, were not as sweet as beets that I have had in the past. The tops were good, so I used them in place of spinach in the topping.
One other thing I do on the crackers is let the dough come to room temperature before I roll it out. I found that made it easier. However, it may not make a difference with Mike's sheeter.
I have never been able to appreciate cold soup. I know that many people do enjoy them, but for me, they just do not compute.
Mike--I don't allow the crackers to rise before I bake them. I usually roll them out, brush with avocado oil, cut them, prick each cracker a couple of times, then put them into the oven. With the first two trays, I don't turn on the oven until the second tray is started, so it does sit longer than the rest. I have not noticed any difference. I think that some of the main development comes from the rest period of 5-7 days in the refrigerator. I divide the dough (double recipe) into four pieces, wrap in saran, and park it in the refrigerator. I've baked them earlier than five days, but I think the taste suffers.
I'm going to post my updated oil recipe later today--probably with the original recipe as an alternative.
Aaron--I'm glad to hear that your challah project continues successfully.
I baked my Pumpkin Snacking Cake again on Wednesday. I put Halloween sprinkles on top.
For dinner on Wednesday, I made my healthier adaptation of my Mom's hamburger stroganoff, which we had over a mixture of brown and wild rice, along with what may be some of the last green beans from our garden.
Mike--How much headspace did you leave before canning?
Aaron--King Arthur is (was?) running a special where some of its unusual flours were on sale for $4 off the regular price. I had some Bakers Bucks to spend, so I ordered some of those flours yesterday, including another bag of the Italian-style. I'm not sure if the sale is still on for today.
I was irritated with King Arthur, in that they were offering a free spatula yesterday, with a minimum purchase amount. However, I was told that I am not allowed to use a Baker's Bucks coupon and a free spatula code on the same order. I politely declined the spatula, which the rep. said was the better buy, as it normally costs $16, and my BB coupon was for $10. While I would have been happy to pick up another spatula for free, I preferred to use my coupon. I'm considering writing a complaint to King Arthur, as that should have been spelled out in the email.
The crackers still look good, Mike. With the sheeter, you may be able to get them thinner than I can by hand--about 1/16th inch.
I always rotate the tray halfway through, even on the convection setting. In my oven, I bake the crackers on the third rack up, but I think that a lot depends on your oven. I also make sure the tray is towards the front of my oven. When all else fails, I quietly consume the overly brown ones!
On Tuesday, I made dough for my Whole Wheat Sourdough Cheese Crackers. I will bake them at the end of the week.
We had leftover pork tenderloin, applesauce, and mashed potatoes from last night for Tuesday's dinner, along with roasted chunks of honey nut squash--the first we have eaten from our garden.
Aaron--the original recipe for the flatbread has an egg in it, which I have sometimes added. Once I forgot it, and the crust was crisper on the flatbread. I might try the cracker recipe again without the egg. If you are interested, I can post the basic recipe that I have developed so far. I've been making it in the bread machine, since my mixer does not handle small amounts of dough well. The King Arthur Italian-style flour really does make a difference in crackers, although I use half whole wheat for the nutrition. I only tried the Italian-style because one of my sisters sent me some in a King Arthur goodies package for Christmas a couple of years ago. I've made a King Arthur recipe with it, but it is one where the dough rests for about 12 hours in the refrigerator, and after baking, the crackers are left in the oven overnight after it is turned off. It's the second part that is a problem, if I am baking in the afternoon and want the oven for making dinner.
Skeptic--That is the same kind of game that Consumer Reports plays; they charge extra for access to their website, which is why I no longer subscribe.
On Monday, I baked Lime Pecan Biscotti, using two limes from my tree.
-
AuthorPosts
