BakerAunt

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Viewing 15 posts - 1,996 through 2,010 (of 8,067 total)
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  • in reply to: What are you Baking the Week of January 22, 2023? #38214
    BakerAunt
    Participant

      Great looking Challah, Aaaron!

      On Friday evening, I baked Bischofsbrot, a loaf cake with dark chocolate chips, walnuts, maraschino cherries, and golden and regular raisins. I use a longer, narrower loaf pan, which helps the center bake more evenly. I used half barley flour and half King Arthur AP flour this time. As I did when I baked it last year, I used ¼ cup avocado oil and 2 Tbs. buttermilk in place of 6 Tbs. melted butter.

      in reply to: What are you Cooking the Week of January 22, 2023? #38201
      BakerAunt
      Participant

        Egg prices seem particularly high in your location, Chocomouse.

        My husband roasted a turkey on Wednesday. I made dressing, using a spare bag of Pepperidge Farm stuffing mix, and I made gravy. We had microwaved fresh broccoli with it. We look forward to a couple of days of easy meals with leftovers.

        Snow fell all day here. My husband says it is 4 1/2 inches. There is a possibility of more snow tomorrow.

        in reply to: What are you Baking the Week of January 22, 2023? #38198
        BakerAunt
        Participant

          On Tuesday evening, I baked another batch of oatcakes. I also baked my Lime-Pecan Biscotti, using some of the limes from my lime tree.

          in reply to: What are you Cooking the Week of January 22, 2023? #38188
          BakerAunt
          Participant

            We had ham sandwiches and finished off the coleslaw for Monday's dinner.

            I also made yogurt today.

            in reply to: What are you Baking the Week of January 22, 2023? #38187
            BakerAunt
            Participant

              My husband would mope if I did not frost the cinnamon rolls. I am planning, however, to cut back on the amount of glaze I use.

              Skeptic--I started the griddle on a low-medium(?) heat for two minutes, then added some oil and spread it around, let it rest for maybe 30 seconds, then began the pancakes. I had just a bit of sticking on a couple of them. I used a silicone spatula that was good for getting underneath them and dislodging, in most cases, where a bit stuck. I also turned down the heat a bit after adding the second batch to the pan, as I did not want it to get any hotter.

              I realized as I was cooking them that I had forgotten to add oil to the batter, but they were ok. I only realized at noon that I had forgotten to add the egg as well! Clearly, I need to organize my workspace better.

              in reply to: What are you Baking the Week of January 22, 2023? #38179
              BakerAunt
              Participant

                I made cornmeal pancakes on Monday morning. I bravely used my cast iron griddle pan, and for the most part had no sticking problems. I have had the pan for a while but only used it for English muffins. I had read that it is best to heat the pan for a couple of minutes, then add the oil, spreading it over the surface, let it heat slightly, then add the pancakes. I had four small pancakes left over, so I will warm them up tomorrow for breakfast.

                in reply to: Happy Year of the Rabbit #38173
                BakerAunt
                Participant

                  In Vietnam, however, it is the Year of the Cat.

                  I didn't know until today that there was a difference between the two calendars.

                  in reply to: What are you Baking the Week of January 22, 2023? #38171
                  BakerAunt
                  Participant

                    I will be baking pumpernickel sandwich bread again after lunch today. I'm tweaking it slightly so that it will be half wholegrain by replacing 1/4 cup more cup of the bread flour with whole wheat flour. I was surprised that my husband asked me to bake it again, right after we finished the previous loaf today, but that is great, since I can experiment while the results of the previous one are fresh in my mind.

                    I have also been buying my BRM products from Vitacost. The prices are good, and they have had some great percentage-off sales. Shipping is free, if you spend $49 or more. Products also arrive a LOT faster than from KABC. I've also ordered sunflower and pumpkin seeds, and they even carry the Tazo black-iced tea bags that we like. It's worth exploring their site.

                    in reply to: Yeast conversion #38161
                    BakerAunt
                    Participant

                      I always buy active dry yeast and use the same amount as any recipe that calls for instant. I suspect that the substitution would only be an issue if you are baking very large batches of bread, which we home bakers do not do. I like proofing the yeast. The one time I had a fail was with the special gold yeast, and I mixed it in as King Arthur advised. Never again. I proof both. I also get a kick out of seeing the bubbling.

                      When baking older recipes, as in Bernard Clayton's bread book, I cut back on the yeast for the reason Mike says: yeast today is more powerful than what we were baking with thirty or forty years ago.

                      I buy 2-lb. bags of yeast, split it between two containers and keep it in the freezer, along with my 1 lb. container of special gold. It takes perhaps 15 months to go through the regular yeast.

                      in reply to: What are you Cooking the Week of January 15, 2023? #38160
                      BakerAunt
                      Participant

                        Saturday night's dinner was Oven Crisped Fish and Chips with Dill Tartar Sauce and coleslaw.

                        Joan--many smokers try multiple times to quit before they finally succeed. I hope your husband will give it another try.

                        in reply to: What are you Baking the Week of January 15, 2023? #38145
                        BakerAunt
                        Participant

                          I baked an apple pie Friday evening, using more of the Winesaps that we got last November. I reduced the sugar slightly, from 3/4 to 2/3 cup, since it still has 1/4 cup sugar in the streusel topping. I used 3 Tbs. avocado oil in place of 1/3 cup butter in the streusel.

                          in reply to: What are you Cooking the Week of January 15, 2023? #38144
                          BakerAunt
                          Participant

                            It is great to see you posting again, Italian Cook!

                            I made a throw-together soup for lunch on Friday to use some of the broth I had to defrost to get freezer space. I sauteed onion in olive oil, then added the mushrooms, then garlic, then a can of petite diced tomatoes, along with thinly sliced carrot, then the 3 cups of turkey broth and a teaspoon of Penzey's Tuscan Sunset. I also used a half cup of shaped pasta and added pepper at the end. I have enough for additional lunches.

                            in reply to: What are you Cooking the Week of January 15, 2023? #38141
                            BakerAunt
                            Participant

                              Oh, Joan! Yes, that kind of heat-resistant glass really shatters when it breaks. Good luck getting it all cleaned up.

                              in reply to: National Cornstarch Shortage? #38129
                              BakerAunt
                              Participant

                                Aldi's had frozen Butterball turkeys for 49 cents per pound today. Although our freezers are pretty full--and we have a turkey thawing in the refrigerator that we bought for $1.07 per pound at the local grocery--we bought it, and I made room for it in the Annex's freezer section. As I had to remove some frozen broth to do so, there will be soup made this weekend.

                                Aldi's had eggs for $3.69 per dozen. I was relieved that the price was not higher.

                                in reply to: What are you Cooking the Week of January 15, 2023? #38128
                                BakerAunt
                                Participant

                                  For dinner on Thursday, I made black-eyed peas with brown rice, ham, kale, and yellow bell pepper. While I did not make the quantities that Mike makes for chili, or that Joan makes for Brunswick stew, we have enough leftovers to rotate with other meals into next week.

                                Viewing 15 posts - 1,996 through 2,010 (of 8,067 total)