BakerAunt
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I made the maple granola recipe from KAF’s Whole Grain Baking on Friday, although I follow the revised recipe on the website that uses less oil and adds ½ cup powdered milk. I only used ¼ cup powdered Bob’s Red Mill milk powder because I am down to my last bag, and it is essential for my homemade yogurt. I always cut the coconut to ½ cup, and I add ½ cup pumpkin seeds. When it comes out of the oven, I stir in 2 cups of raisins.
Aaron--the granola is a great snack food, and the recipe can be adjusted according to preferred ingredients. It is easy, with little hands-on time.
Thank you, Cwcdesign. I also wondered about the double acting vs. single acting, but like you found information that it is the same in the U.S. and U.K. Maybe the self-rising flour has single acting baking powder in it?
On Thursday, I baked Hot Cross Buns with Blueberries. The wholegrain recipe is my own, although it began life, years ago, as a Los Angeles Times food section recipe. I was able to use the Zo to knead the dough; I had been unsure if it could handle that amount of flour and liquid. I wait and add the blueberries after the first rise, and yes, it is always a bit of a mess. I pat the dough out, put some on half, fold it over, repeat, and eventually incorporate all of them, but it is messy. I do not weigh to make sure the buns are equal, and I do not really form them in more than a rough glob, as I try not to smash too many of the blueberries. (It helps somewhat, but only somewhat, to select firm blueberries.) As I have had issues with acidic fruit affecting my USA pans, instead of using the 11x11` pan that I use for the raisin Hot Cross Buns and make sixteen, I used a 13x9 inch Pyrex dish and a small one that is about 6x10 inches. I made eighteen, putting twelve in the larger dish and six in the smaller one. I baked them on the third shelf up for 25 minutes. I frosted with my usual topping. We had some for dessert this evening.
When I roasted some acorn squash in slices last year, the recipe said that the skin was edible. My husband did not care for it.
Ah, those roasting pans are so neat, Joan!
I made minestrone for Thursday’s dinner using leftover potato water from the freezer and the drippings from the turkey we roasted last week. Vegetables were carrots, celery, dried onion, garlic, a yellow and a green zucchini, fresh green beans from our garden, Penzey’s dried parsley, a can of tomatoes and a can of cannellini beans. I forgot the bay leaf. My husband does not care for basil, so I left it out.
Thanks, Mike. That is helpful.
I know this one because I have eaten English cucumbers--although rarely in sandwiches at tea.
We had leftover stir-fry and another ear of sweet corn each.
We are out of bread, so on Wednesday I baked two loaves of my version of Grape Nuts Bread. I adjusted it last February to use more whole wheat flour. I kept that change this time, but where I used 3 cups bread flour last time, I used 2 cups bread flour and 1 cup KAF AP flour this time to see if I can back off using such a high amount of bread flour. The bread rose somewhat more slowly than usual, but it had a good rise and some oven spring. I erred on the shaping on one loaf and have a slight blow-out on the top, which is unusual. We will cut into one loaf tomorrow for lunch, and the other is destined for the freezer.
I am glad that we have this forum and can offer our support to Cwcdesign. If we lived nearby, we would be showing up with breads and casseroles and comfort.
Thank you for posting the recipe, Chocomouse. I knew when I asked that it might mean experimentation on my part. I would need to use a different kind of crust (I miss shortbread). I don't know if the recipe would work with low-fat sour cream or not. Perhaps after the pandemic--when we can have dinner parties again!--I could make if for company and have just a small piece.
I guessed correctly.
On Tuesday evening, I made the dough for another batch of my Whole Wheat Sourdough Cheese Crackers. I will bake them either at the end of this week or beginning of next week.
Stay safe, Chocomouse.
I made another batch of blackberry jam on Tuesday afternoon. This time I used four cups of seeded blackberries and an additional tablespoon of sugar to the 2 cups. I got three 8 oz. and one 4 oz. jar that I canned. I put the extra 3 oz. in a small jar in the refrigerator. Although my Bell jam maker claims their recipes make four jars, I have rarely, if ever, gotten four jars out of the recipe.
Tuesday’s dinner was stir-fry, made with leftover turkey, soba noodles, snow peas and red bell pepper from our garden, carrots, celery, green onion, and mushrooms, along with a bit of the drippings left from when the turkey was roasted. We also each had an ear of sweet corn.
Oh, please do post it, Chocomouse!
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