BakerAunt
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I'm glad that I planned to do pizza tonight. Mike's pizza had my mouth watering.
I have had a strong desire for pizza, so on Saturday, I made sourdough pan pizza. I made sure to start the dough early, before lunch, so that it could have a longer rise in the cool house—three hours for the first rise and two for the second. It is my usual recipe, but I added 1 Tbs. of milk powder, and I added an additional tsp. water, as the dough is better if slightly wet. I topped with sauce I froze last October, Canadian bacon, 8 oz. mushrooms, mozzarella, green onion, black olives on my half, and Parmesan over everything.
I wish my husband were more adventurous when it comes to pizza. I may have to start making some for myself for lunch so that I can experiment.
Italian Cook, you certainly persevered. I would have pulled out the cookie scoop and plopped them onto the cookie sheet, perhaps flattening them.
Is there any reason they are called New Deal Cookies? What goes into them?
We finished up the roasted chicken thighs tonight. I cooked some freekeh in chicken broth to go with it, and we also had microwaved fresh broccoli.
My husband, who said he does not like Pfeffernusse, decided he liked them and plowed through my cookie supply. So, on Friday, I baked a new recipe, “Gma’s Ginger Crinkle Cookies,” which appeared in the Wisconsin Electric 2019 Cookie Book. My only change was to use white whole wheat flour. I used the #40 Zeroll scoop for shaping and ended up with 38 cookies rather than four dozen. My husband could not wait to taste test, so I had one as well. These cookies are excellent!
Note: I wrote about this recipe in a thread in December 2019, and Rottiedogs posted a recipe from a cookbook that is nearly identical, except that it uses double the amount of ginger. If you search here for "Ginger Crinkle Cookies," our comments show up.
Note: I corrected the date.
To accompany leftover roast chicken thighs on Thursday, I roasted potato wedges. I cut each potato in half lengthwise, then each half into thirds lengthwise. I toss in olive oil, then add seasoning--in this case Penzey’s buttermilk dressing mix—and I roast for 40 minutes at 400F, turning the wedges halfway through the time. We also had microwaved frozen peas and carrots.
King Arthur has been pushing rye flour lately.
I haven't needed to buy caraway for a while, Italian Cook, but the last time I did, I bought it from Penzey's.
In addition to the dropping into a blazingly hot pan, the recipe also requires the proofed loaf to be inverted, which was always a step that gave me trouble back when I was using a proofing basket.
I'm wondering if the bread could just be allowed to proof in a pot. I have an Emile Henry pot that I bought for baking bread but have not gotten around to using. The instructions on it from King Arthur were originally to heat it up, but then they changed to putting the loaf in to proof, then putting it in the oven. I'll think about doing it that way if I ever decide to try the recipe.
I've never thrown away starter, but I have one of those that can be ignored for a while. It gets fed much more now that my husband has become addicted to my sourdough crackers. Like the one person in the article, I usually use yeast with the sourdough when baking bread or pizza dough but a lot less than if I were using just yeast.
I baked my Wholegrain Fresh Apple Cake on Wednesday, using 4 of the Winesaps we bought last November. I baked it in a 13x9 Pyrex rectangular dish, after I noticed last year that apples eat into the finish of USA pans.
I made another batch of yogurt on Wednesday.
Some of the cooking emails that I've received in the last few months have made a point of cooking on the weekend so that some of what is cooked can be combined into different recipes for lunch and/or dinner. Many of those emails make it too complicated. I note that on this site a lot of us recombine leftovers into new meals with much less effort.
She did post here a bit, the last time was June 2019.
Navlys posted a cookie recipe from her.
I did print the recipe, but I've never been a fan of positioning the risen dough into a blazingly hot Dutch oven.
I emailed with Jozy occasionally, but we lost touch when my ATT account was shut down. Thank you for letting us know, S. Wirth, and for posting the link to the obituary.
Chicken, spinach, and mushrooms is a delicious combination, Chocomouse!
On Tuesday afternoon, I roasted and processed the last two pie pumpkins.
For dinner on Tuesday, we had roasted chicken thighs, roasted cubed sweet potatoes drizzled with maple syrup in the last 10 minutes, and microwaved frozen peas.
I arranged my cooking so that when the pumpkin came out of the oven, I turned up the temperature and put in the chicken. The sweet potatoes were cooked in the countertop oven.
Thanks for posting the link, Aaron. I looked at the recipe, but I would have to buy beer to bake it, and most beer comes in multiple bottles. If anyone tries this recipe, let us know how it turns out.
I recall that one of the threads saved from the Baking Circle was Mrs. Cindy's quest for Angel biscuits, after a grandson spoke of the Angel Biscuits served at his summer camp. I think that they are supposed to be particularly light and airy.
It's under "The Quest for a True Southern Biscuit." The way the thread appears, it looks as if I am the one who wrote it and is speaking, when I'm actually just the person who saved it before the KAF Baking Circle site was demolished by King Arthur and posted it here.
I'm not sure if I can edit it to make it clear that it is Mrs. Cindy speaking. I've have a few posts that disappeared when I tried to edit them, even with unchecking the "keep a log" box, and it is more likely to happen with such a lengthy one.
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