BakerAunt
Forum Replies Created
-
AuthorPosts
-
April 8, 2021 at 3:52 pm in reply to: Uses for left over egg yolks or egg white based on the number of them you have #29418
Alas, it is behind a paywall.
Italian Cook--I also cannot judge "half the batter." What I do now is I have the weights written down for my good set of mixing bowls. After I mix up a batter, I weigh the bowl with the batter, subtract the weight of the bowl, then divide the batter weight in half. I add that half weight to the bowl weight, and then I know when I have removed half the batter.
On Thursday, I baked Deep Dark Brownies, a recipe that came from King Arthur years ago. I delete the chocolate chips (sigh). I used white whole wheat flour in place of AP and added 2 tsp. Bob’s Red Mill milk powder. I scattered chocolate sprinkles over the top before baking in a 10x10-inch ceramic square dish (works much better than the 9x9 pan specified). These will rest overnight and be dessert beginning tomorrow.
I am pleased with the rise and the texture of the Spiced Rye Bread. I worried that the bread machine might alter the crumb, but it is just as good, if not better than when I made it with the mixer. It may help that my used Zo is an older one, as a friend told me that newer ones might actually do too good of a job kneading on some wholegrain breads.
Wednesday night's dinner is more leftover roast turkey, a mixture of brown and a wild rice blend to have with leftover gravy, and mixed vegetables.
Our weather has also been warm, although not in the 80s. The weather is supposed to cool down, and we are hoping for some more rain.
On Wednesday, I baked Ginsberg’s Spiced Pumpkin Bread (on the website, not in his rye book). I have baked it at least five times over the past two years, and I have noted that it is hard to mix and knead in my 7-qt. Cuisinart stand mixer, as I must keep stopping it to adjust the dough, and I do not think that the stopping and starting is good for the mixer, not to mention my patience. Today, I decided to make the dough in the Zo bread machine, then move it to a dough bucket for the rise. I still added 2 Tbs. more of whole wheat flour. It is a sticky dough and must be shaped on a floured surface. (I use white rye for that surface.) It baked well. I look forward to slicing it tomorrow—and to using it for turkey sandwiches.
Glad to help, Italian Cook and Aaron!
Italian Cook--As you are not using baking powder, I suggest that you omit the 5 minute resting period before putting the batter into the prepared muffin cups. Baking powder is more forgiving about the slight delay.
Sometimes the simplest food is the tastiest!
Aaron--I have posted the Quaker Oats Applesauce Muffin recipe.
I made soup for lunch on Tuesday and into the week; even though it is a warmer day the end of the week is projected to be cold and rainy. As with many of my soups, it was a matter of what needs to be used up and what is in the freezer. I used the leftover potato water and the broth from cooking the giblets on Sunday. (It has been a while since we were given giblets in a turkey.) I used a bit of chicken drippings that I had stuck in the freezer. I sauteed chopped carrots and celery in some olive oil, added leftover sliced mushrooms from when I made pizza last week, 2 tsp. dehydrated onion, 2 cups of great northern beans that I had cooked and frozen a few months ago, and 1/3 cup pearled barley. I seasoned with rosemary, thyme, sage, and a bit of sweet curry powder.
I may have that recipe, Aaron, as I have several of the Quaker Oats cookbooks, and I occasionally make oatmeal muffins from those recipes. I will look. What else do you recall about it?
Italian Cook--Nordic Ware also has a Cinnamon Bunny recipe, in which cinnamon and brown sugar is put inside the rabbits (on half the batter, then the other half added). That one uses 3/4 cup sugar, which is one reason I knew that I could reduce the sugar in the other cake recipe. Of course, the cinnamon bunnies have additional sugar in the center with the cinnamon.
Italian Cook--an oatmeal muffin with cinnamon and cinnamon chips might be nice. I agree with you that most muffins are too sweet, which makes them cupcakes. For a batch of twelve, I keep the sugar at no more than 1/3 cup.
The cakelets are about the size of a large cupcake. For a family of four, two pans and a doubled recipe would do the trick, allowing for three nights of dessert. For young children, a half bunny would be sufficient.
I made another batch of yogurt on Sunday. I also made mashed potatoes to go with the turkey my husband roasted.
My husband wanted turkey, and I like turkey as well, so that is what we will have. He will roast the turkey, and I will make mashed potatoes and gravy. We will have microwaved broccoli. Dessert will be one bunny cakelet apiece from the ones I baked yesterday. I hope to make a thick glaze that will hold some colored sprinkles to decorate them.
That's a great idea about Pita Chips, Mike. I have a recipe that I've never tried that came from a KAF catalogue. That will be a project for the coming week.
We had leftover pizza tonight.
On Saturday, I made avocado toast for lunch for the first time. I mashed an avocado and added 1 tsp. of Penzey’s Pico & Salsa (recommended in a Penzey’s email) and had it on two slices of toast. I struggle with having good lunches, since I do not use processed lunch meat; tuna sandwiches or almond butter sandwiches or a one-egg omelet on bread have not given me enough variety. (I await tomato season and turkey bacon and tomato sandwiches—as long as it is a turkey bacon with a smoked flavor.)
I need to find a healthy, plain cracker recipe so that I can eat the avocado concoction as dip.
Your Easter baking sounds so good, Rottiedogs.
Congratulations on the fantail rolls, Mike!
We have been eating too many cakes of late, so I scaled back for Easter tomorrow by baking six bunny cakelets in the specialty Nordic Ware bunny pan. (I think KABC has it for sale; I bought mine for a lot less at T.J. Maxx a few years ago.) I used the recipe that came with the pan, but I substituted one-third barley flour and used King Arthur AP for the rest. I reduced the sugar from 1 cup to 3/4 cup, and I replaced 1/2 cup butter, melted, with 1/3 cup oil. I whisk together the wet ingredients and the sugar before using a cake whisk to add the dry ingredients. These are cute, although they puff up a bit too high, so I will have to trim the tummy area to get them flat on a plate. I plan to put a vanilla glaze, and maybe some colored sprinkles over them tomorrow.
My husband just said: You only made six? Clearly he does not share my concern that there are a lot of bread and cake items around of late.
-
AuthorPosts
