BakerAunt
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And once again, a page that won't let us access the rest of the thread until there is another post.
Interesting--it was not allowing access to the previous pages, so I posted, but then it went to the past pages, and I had to post again to get the rest of the thread.
What about waxed paper?
Before I try sweet rolls, I think that I will try just plain rolls. That will give me an idea of how large each will get.
I made another batch of yogurt on Monday.
I saw another storage suggestion: wrap in paper or a towel.
Cass tried to post information for me to help with the blueberry Bundt Cake, but he suffered the "disappearing post" syndrome that others of us have experienced. Sigh.
He did email me and tell me to reduce the buttermilk by half, from 1 1/2 to 3/4 cup and reduce the baking soda from 1 tsp. to 1/2 tsp.
I will give it another try after we finish the current one and report back.
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.
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