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Aaron--I have a sticky buns recipe from King Arthur--appeared in the second iteration of The Baking Sheet, I think with the Sands family was still involved in King Arthur. I think it was baked for a girls' lacrosse team. The recipe said to invert the 13x9 pan immediately, or the topping would stick to the pan, which is why I suggested that you might try inverting the muffin tins immediately.
I will have to find that Baking Sheet recipe for myself, since I seem to recall that it was low-fat, although probably a lot of sugar.
Mike--I will run the idea of moisture by my husband and see what he thinks. There are no pipes in that area, and we have a new roof, so I think it is unlikely, but we will check.
The cabinets were constructed, my husband says, with staples and glue to hold the thin backing in place. That does not give me confidence.
King Arthur's special dry milk cannot be rehydrated. Try to do so, and you will end up with a mess. It has to be mixed in with the flour and other dry ingredients.
Most regular milk powder can be rehydrated in liquid.
Mike--I also come from a large family (eight kids), and my mother also mixed powdered milk with regular milk, in part to stretch it, and she also had the idea it was more nutritious. I, too, hated the taste.
I'm wondering if the lower cabinets could be retrofitted with pull-out shelves.
I found a bag of King Arthur high-gluten flour with an expiration date of 9/13/18. I'm thinking it should be tossed.
Skeptic--The separation is between the back wall of the cabinet and the left wall. Both are against walls.
For dinner on Thursday, my husband cooked some boneless pork sirloin. I peeled, cubed, and roasted two of our Honey Nut squashes, tossed in olive oil, for 40 minutes at 375F in the countertop oven. These are delicious. Microwaved fresh broccoli completed the meal.
On Thursday, I made dough for another batch of my Whole Wheat Sourdough Cheese Crackers. I will bake them next week.
In other news, I noticed that one of the shelves in one of the two deep utility cabinets was wonky, and I suspected, rightly that one of the shelf holders had come loose. I removed the items on the shelf, and when I removed it, knocked the other two on the side down. I located all of them. Inspection revealed there was nothing wrong with them, or the holes in which they go. Then I noticed that the back left corner of the bottom utility cabinet next to the two walls was SEPARATING. This cabinet, like the one we had to have repaired last year, has failed. We will have our contractor, who is still working on siding the Annex, take a look at it and see if he has ideas for how to fix it. These cabinets were not inexpensive, and I am angry that the construction quality is poor. I am concerned about all the other cabinets. In the meantime, I am back to living with what was in the cabinet in boxes. I know that houses always need work, but I draw the line at having to fix something that was already supposed to be fixed.
I use the King Arthur special dry milk in my baking.
In my yogurt and non-yeast baking, I use Bob's Red Mill milk powder. I know that when I make yogurt, I have to add the milk powder before I heat the milk, or I do not get a good set with the yogurt. How that applies to bread, I am unsure.
Now that BRM has closed their mail order, I have ordered the milk powder by the case online at Walmart.com
It comes in 22 oz. bags, and while the price is around $14 or $15 per bag, it lasts for a while. I actually saw it for sale at Simply Thyme, the small chain grocery store I visited last week in South Bend.
Your Schnecken look yummy, Aaron. If the topping is at the bottom of the muffin tin, I would vote for inverting the tin immediately on a rack and spooning any topping left in the tins on top of the rolls. It seems to me that the longer you leave them in the muffin tin, the more likely the topping is to "glue" them in.
We had leftover turkey, lentil and pulses, vegetable soup. We had a salad with it, featuring cherry tomatoes from our potted plant. We also had leftover cornbread.
Mike, maybe your note to Brod and Taylor will give them the idea of selling extra sheeter boards. After all, they began offering the sheeter after they saw the groundswell response in social media--maybe even here at Nebraska Kitchen!
I'm eager to hear how your sheeter works on cracker doughs.
On Wednesday, I baked two large (9x5) loaves of my Pumpkin-Rye-Whole Wheat Bread, which is a complete re-working of a recipe in Jane Brody's Good Food Gourmet. The recipe calls for two cups of pumpkin, and one cup of puree was the last of the pumpkin-squash hybrid that we had in our garden last year. The other was a cup of frozen peanut pumpkin puree. As pumpkin differs in consistency, I have to adjust the flour amount when I bake it. I look forward to slicing one loaf at lunch tomorrow and freezing the other.
I baked an apple pie on Tuesday. When we were in Michigan last week, I picked four apples from a solitary tree near where we were staying. I added them to 2.5 lbs. of Spy Gold apples (seconds), which are a cross between Northern Spy and Golden Delicious from the farmers' market. I peeled the Michigan apples because they had some mildew on the skin, and the skin is also rather thick. I did not peel the Spy Golds. We will slice into it at lunch tomorrow.
I made Salmon and Couscous with Penzey's Greek Seasoning for dinner on Tuesday. We also had microwaved fresh broccoli.
Those look scrumptious, Mike.
My baking was more modest. On Monday, I baked wholegrain zucchini bread using my Bundt 4-loaf pan. I will freeze three. As I had zucchini left over, I baked a half recipe of my version of The Shipyard Galley's Zucchini Muffins as six large ones, four of which I froze.
Mike--as I understand it, the cap gets roasted as well. It just is done earlier and taken out of the oven earlier.
On Sunday, I baked cornbread to go with soup for dinner. I use half AP and half cornmeal, but this time, I subbed in 1/2 cup white whole wheat for that much AP, and it worked well.
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