BakerAunt
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I missed it also--mislead by the re-labeling from the farmers market folks. Apparently people think that scallions are more trendy than green onions.
Our county public health department issued a mask order on Friday which begins on Monday.
Our temperatures were only in the low 80s, and then we were on the outskirts of a storm, which while it gave us very little rain, it did cool down to the 70s. I was glad because pizza was on the menu.
I made sourdough pan pizza for Sunday dinner. I experimented and replaced another ¼ cup of the AP flour with dark rye, for a total of ¾ cup rye. I needed to add an additional tsp. of water as it kneaded in the bread machine. It is ok, but not quite as light as the combination I have been using, so I’ll go back to it next time. My husband requested browned ground turkey as the meat. I used the 8 oz. of sauce that I made a few weeks back and froze and low-fat mozzarella. For vegetables, I added mushrooms, sliced onions, and halved black olives on my part. I did not add any additional spices, and I found the result bland, although my husband liked it. With ground turkey, I like some Tuscan seasoning and fennel, so next time, I will add it on my side. I did coarse grating on the Parmesan rather than the finer grating. I think it melts better with finer grating.
On Sunday, I made jam with the black raspberries that I was able to pick. Due to the drought, it was not a great year, and I only had about 3 cups from our terrace and a few from the woodlands. I seeded the half cup of blackberries that I so far have picked on the terrace and added that fruit to the crushed black raspberries. The jam yield was two 8 oz. jars and one 4 oz., with about 2 Tbs. left for us to sample. Usually, I would have enough for an additional 8 oz. jar. I heard all three jars seal, so I should be able to store these away for winter. We are still finishing jam from two years ago (both peach and black raspberry), and I have three jars from last year when house renovation limited my output.
The rain has passed us by, so far, except for very light showers, but the humidity in the air should help the blackberries, and I may be able to pick additional blackberries in our woods.
Thanks, Skeptic. I was thinking along the same lines as you last night--perhaps put some of the batter in first, then mix in the blueberries. However, what is key is keeping the blueberries from touching the pan. I'd probably reduce the number of blueberries, as these are fairly large.
Yes, blueberries have lots of water, which makes canning pie filling with them challenging--it's never clear how much I will end up with to can.
I've not done blueberry pancakes for exactly the reason Chocomouse gives from her experience. Now that I bake a different kind of blueberry pie--which means I have some "blueberry syrup" left over, we have found that we like it with cornmeal pancakes and some maple syrup, rather than using the blueberry concoction to make a compote to go with the pie, which is fine as it is.
I think that this bread would make two 8x4 inch loaves with no problem. I would do that next time, since the 10x5 loaf pan is a little large to bake in warmer weather and that would let me freeze one.
Thanks for your comments, Chocomouse, on maple rolls. The one recipe I have uses maple extract with brown sugar in the filling, and maple in the glaze. I'll have to do some internet surfing to see if anyone has figured out the maple sugar filling. I think that I would save the maple syrup for the glaze. I'm surprised KAF hasn't come up with a recipe to push their maple sugar.
If I made sweet rolls, I would probably divide the dough in half and roll out each part to a rectangle. I'm thinking that it would make 18-20 sweet rolls (or two dozen?), given how happy that dough was--and that was with my using whole wheat flour and halving the salt.
I missed it.
On Friday, I made broth from the bones of the chicken we had earlier this week. On Saturday, I used a cup of it to cook some bulgur to go with our leftover salmon patties and some microwaved fresh green beans from the garden.
Here we go again with the non-advancing page.
I love the way people at Nebraska Kitchen get creative with leftovers!
I knew this because of an Icelandic yogurt that I've bought and enjoyed. Its protein level is high, although its calcium level, like Greek yogurt, is lower than regular yogurt. When we are traveling and I'm buying single packages of yogurt, I will buy it over my second choice, Chobani if available.
Hi, Cass--so good to hear from you. As you asked, I'll give the details here and my list of ingredients.
The blueberries had all sunk to the bottom of the Bundt pan, so I do think the disaster was caused by the batter being too thin to deal with these rather large blueberries that we picked locally. The batter was thin, due to using oil rather than butter, so it could not support the blueberries, and they sank.
I used the GREASE (1/3 flour, 1/3 oil, 1/3 Crisco), and the rest of the cake had no issue--just the part where the blueberries had sunk. I let the cake rest 15 minutes after removing from the oven. That is typical for larger Bundt cakes, but I debated with myself trying to turn it out after 10 min.
Here is the list of ingredients:
1 1/2 cup King Arthur AP flour
1 1/2 cup whole wheat pastry flour (Bob's Red Mill)
2 Tbs. flax meal
2 1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt1/2 cup canola oil
1 cup granulated sugar
1/2 cup light brown sugar
3 eggs
1 1/2 cups buttermilk
2 tsp vanillaI added the 2 cups blueberries to the batter. I did not toss in flour, which I should have done, not that I think in this case it would have made a difference.
The filling was 2 tsp. cinnamon and 1/3 cup light brown sugar. I swirled it in at two points before adding more batter to the pan.
I baked at 350F on the third shelf up in my oven, which works well for Bundt cakes, for 50 minutes. It tested done.
The lower part of the cake is fine. When we cut into it, my husband admired the lovely cinnamon swirl. At some point, I will try this adaptation as a straight cinnamon swirl cake, and if that works, I'll post the recipe.
I've made this one with butter, and it worked. However, I used a flatter round ring pan, so the batter was more spread out.
Aaron--PJ suggested using rice in her article on preventing mold. However, she had the bread in a glass container, and most of us do not have a glass container for our bread.
My experience is that whole wheat goes moldy faster in warm and humid weather, especially if it was high in liquid. That weather would be what we are having here and have been having for well over a month.
I keep my bread in a large Tupperware container. I leave one corner not pressed down so that it is not airtight. The idea is to let the moisture out.
Hmm--The ones that were in the water longer kept their center holes much more so than the other two.
Today I tried converting the Buttermilk Coffee Cake recipe in King Arthur's 200th Anniversary Cookbook to use oil rather than butter. I was successful in that part, and also in using half whole wheat pastry flour. However, when I've made this recipe in the past, I always added 2 cups of fresh blueberries. I did so this time, and used the Celebration Nordic Ware Bundt pan. The batter could not hold up the blueberries, they sank, and when I turned the cake out, in most places the blueberry part stuck--It did come off the pan afterwards quiet nicely without scraping. My husband, upstairs, heard my disappointment and called, "Don't worry, we'll eat it!" I took the pieces, and we had them along side some frozen vanilla yogurt.
So, the cake will work with oil, but I would not try adding any heavy fruit. At least it tastes good!
Thank you for the detailed discussion, Italian Cook. Given the time it takes me to get batter into a Bundt pan, the homemade stuff would have no oomph left.
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