BakerAunt
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My pan was made by Chicago Metallic. I may have picked it up at T.J. Maxx once upon a time.
I also have some pans that have small rectangular squares with removeable bottoms that can be used for sweet or savory pastry. I know that I used them to make goodies for a party tray, but I do not recall exactly what I baked. I think it was a King Arthur recipe that was promoted along with the pan, and these pans, also Chicago Metallic, did come from the former KAF. I'm sure I have those recipes somewhere. If I find them, I'll post them, as they would work in the cheesecake pan as well.
It might be worthwhile going to the Chicago Metallic website to see what recipes are there.
Sounds delicious, Mike!
I made and canned four more 8 oz. jars of Black Raspberry Jam on Monday. I waited until evening, having decided that it was not going to rain--we have had three days of rain forecast and never received more than a smattering—and of course it rained after I started. (My husband and I have decided that the internet forecasts are not worth the paper they are not printed on.) I am hoping it will not make a difference. I still have a few black raspberries in the refrigerator, but there will not be enough for another batch of my favorite jam. The blackberries are beginning to ripen, however, so there will be a mixed berry jam. I may have to freeze the remaining black raspberries until then.
I have this pan, but I have not yet used it. I have been thinking of trying mini-cheesecakes--and freezing most of them. That way I could have a special treat with far less guilt than if I baked a regular cheese cake.
We had enough green beans from the garden to add to dinner tonight.
The black raspberries are ending, but yesterday I picked the first two blackberries from the plants on the terrace. It looks like we may have a lot, and these are larger than those from other years, which I attribute to the good rains we received. We were hoping for some light rain yesterday and today, but we have only had misting so far.
The two kinds of squash plants (small spaghetti and honeynut butternut squash) have some flowers.
Sunday dinner was leftover Tarragon Chicken, Mushrooms, and Rice, with microwaved fresh green beans—the first--from our garden.
On Sunday, I made the dough for Whole Wheat Sourdough Cheese Crackers.
I made a batch of yogurt on Sunday.
I did a google search on the chicken skin and was not satisfied with the stories I found. Nutrition is a moving target, and I'm going to wait for more information before eating the skin, although every now and then, when I have a particularly crispy skin, I will eat a bit of it.
Chocomouse--no, I do not remove the skin before cooking. I tried doing that and the chicken just does not cook right and is not worth eating. I take the skin off before I eat the cooked chicken. Usually, I roast chicken pieces on a rack, so that the grease drains away. Otherwise, I try not to overdo recipes like this one where the fat is going to mingle with the rest of the ingredients.
On Saturday, I baked another recipe from Elena Paravantes’ blog Olive Tomato: Authentic Italian Lemon and Ricotta Cookies (no butter).
I replaced half of the AP flour (used Gold Medal) with half white whole wheat flour. I used low-fat ricotta, and I used 7.5 oz. rather than 8 oz., because it comes in a 15 oz. container, and I want to be able to use the other half either to bake this recipe again or to try another. I used a large egg rather than a medium, as large eggs are what I have on hand. I shaped the cookies with a Zeroll #40 scoop (she specifies about a tablespoon each), and I ended up with 29 rather than 25, which is fine by me. I baked them on heavy baking sheets, on the third rack up (somewhat above center).
The cookies are cakey and not too sweet. My husband ate three in a row and remarked that they would make a good snack. They would go well with coffee or tea. I didn't sprinkle powdered sugar over them, but I would definitely do so for a festive cookie plate.
With cooler weather, dinner on Saturday will be Tarragon Chicken, Mushrooms, and Rice, which I adapted from John Whaite’s “One-Pot Tarragon Chicken, Mushrooms & Rice, which he shared with The Splendid Table. I replaced the basmati rice with an equal mixture of brown and a wild rice blend, so I adjust the liquid and the cooking method. I start the rice in the broth in a covered oven pan for 20 minutes, then add the chicken and bake uncovered for 45-50 minutes. We will enjoy it with microwaved fresh broccoli.
I did not write down the instructions verbatim. There were instructions on how to shape the rolls.
It could also be that any problem in the printed recipe was fixed between when I bought my pan and you bought yours. If I locate my original copies, I will compare the two.
I celebrated cooler weather on Friday by baking the Apricot Oatmeal Bar Recipe, but I used Black Raspberry Jam—a jar from 2019, with a bit leftover from the batch I made last week. The only reason I still had jam from two years ago was because we had a bumper crop of black raspberries in 2018. As usual, with this recipe. I replaced the AP with white whole wheat flour and reduced the brown sugar to ½ cup.
Mike--I have the original somewhere, but at the moment, I have what I copied into my baking book:
Night before (7-8 hours) make biga:
2 cups AP King Arthur flour
1 cup water and 1/4 tsp. yeast
(Let sit 4 hours but overnight is best)1 cup water
1 Tbs. sugar
2 tsp. yeast3-4 cups King Arthur AP flour (I sub in 2 cups whole wheat)
2 Tbs. unsalted butter
1 Tbs. saltThe yeast is proofed in water and sugar, then stirred into biga. Butter and 2 cups flour are added, then another cup of flour, then the salt. Dough is allowed to rest, covered 20 minutes. Knead, adding only as much additional flour as needed for smooth supple dough.
After rising, dough is shaped into rough logs, placed in greased pan, and allowed to rest 15 minutes before shaping.
It bakes after second rise at 425F for 15 minutes or 190F internal temp.
I have that pan Mike and have baked those rolls. As I recall, King Arthur sent its own recipe to use in place of the one that had been on the pan. I haven't baked them in a while. I should put them on my bake in the near future list.
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