BakerAunt
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I'm glad that you were able to find a way to redeem the chicken pot pie, Skeptic. Sometimes, we just have to start over.
Speaking of starting over, I tried a variation on another vegan bun recipe, and the results are much better in that these have the height that I like in a "hamburger" bun. I will check taste and texture tomorrow. It's the recipe that I mentioned in the Vegan Sandwich Bun thread. I used half whole wheat flour and reduced the salt to 3/4 tsp. I added 2 Tbs. of flax meal and increased the olive oil to 3 Tbs., which is what I use when I bake Len's bun recipe. I had to increase the water by 3 Tbs., probably because of the whole wheat flour and flax meal. I deleted the herbs and onions and the topping, I preheated the oven to 370, then dropped the temperature to 350 and baked 20 minutes, which was perfect, rather than the 25 minutes in the recipe. I also made eight buns instead of six.
Skeptic--You are right that we have not heard from her for a while. I hope all is ok with her and her family.
We had chicken salad sandwiches again. I also glazed the chocolate cake I made yesterday, and we had some for dessert.
I baked two Chocolate Olive Oil Blood Orange Cakes on Wednesday. I made them with half barley flour. I used a 6 cup Nordic Ware swirl pan and a 5-cup Nordic Are pan, as I did not have a 4-cup one, so that cake is smaller. I will freeze the small one for dessert emergencies. Tomorrow I will make a Blood Orange glaze for the swirl one, and we will start eating it for dessert.
At Scott's request, I made chicken salad for dinner on Wednesday from the rest of the chicken I roasted earlier this week. He really likes this chicken salad. We had it on the sandwich buns I baked earlier this week.
I baked Black Raspberry Oatmeal Bars on Tuesday. I always think of S. Wirth when I bake them, as she called the recipe to my attention.
For dinner on Tuesday, Scott pan-cooked some pork cuts, and I made pasta with goat cheese, which we had with microwaved fresh broccoli.
The buns came out fine, skeptic, but I would have liked them a little higher. I had one as a tuna salad sandwich for lunch, and they are a good sandwich bread.
I made yogurt on Monday, so I am back in my routine. For dinner, we had more of the roasted chicken and microwaved mixed vegetables. I roasted sweet potato chunks as well.
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.
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