BakerAunt
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That is weird, because the system claimed that I had already posted and that my second attempt was identical to my first, so it would not post it. I now think that I must have edited and forgotten to uncheck the "keep a log of this edit" box.
At any rate, Skeptic, Bob's Red Mill has two recipes for pan pancakes: one using their mix, and a banana one made from scratch. I had posted the links, but maybe that is what got me in trouble. The BRM recipe section needs help in terms of being able to find recipes easily, which is why I had posted the links. The banana one looks very good.
I tried crisping these in a 350 oven for 20 minutes. They were crisp, but when I eat them, it must be like eating foam rubber. The mouth feel is yucky. I'm going to throw the rest of them away. Even my Snackasaurus husband won't eat them.
I am baking my Rye-Barley Crispbread today. I had hoped to get an early morning start, but we have been dealing with a catalpa tree that came down last night in a storm and took down the power line to our pole barn and blocked the road, which is the main way into town from the south, not to mention the road used by all the fishermen towing boats to the landing. The line has now been dealt with, the road cleared, and my husband is cutting up the tree with his chainsaw. Insurance and neighbor (dented their gutter) have been called. We are fortunate that the tree missed almost all of the structure, although we have some damage to the edge of the roof.
I missed it. My husband's digestive system cannot tolerate most barbecue sauce, so I only get to eat it if we are not at home, and that has not happened for a long time.
For some reason, my reply didn't post. I suspect it is in one of the spam folders, so it will have to wait until Mike finds it. I didn't even edit!!
On Friday, I made another batch of yogurt.
Dinner tonight will be roasted chicken thighs (six, so that we have leftovers), leftover potato salad, and microwaved fresh broccoli.
I tried making Chickpea Flour Crackers using my electronic pizzelle maker. I wrote about it on the "Chickpea Cracker Recipe" thread. I'm disappointed in the non-crispy result. I'll find another use for the small bag of chickpea flour I bought to try this recipe.
I tried the Bob's Red Mill Gluten Free Chickpea Flour Crackers, using the electronic pizzelle maker I recently bought. Alas, the recipe was disappointing in that I was unable to get a crispy cracker that would stay crispy, even with lengthening the time. I had the iron set on almost 4, which is what I used for pizzelle. Perhaps I should have cranked it up. The flavor is good, but I wanted crackers that did not require turning on an oven.
OOh--the first tomato! Our larger plants are blossoming, so I hope that we will see fruit forming soon. The bell pepper plant that overwintered on our porch has flowered and has developed new bell peppers. The two that were on the plant all winter, grew a bit and now are starting to redden.
The green beans are flowering. The snow peas should be flowering soon. The radishes, after a promising start, are not growing. My husband thinks either they got too dry or he planted them too closely. He is considering pulling them out (a lot of green on top), as he has other vegetables he wants to plant there and was waiting for them to finish. The lettuce is doing nicely.
The three squash plants are Queen squash (some seed given to him a while back by a student) The three plants are doing well; now we wait for blossoms.
The black raspberries on the terrace are beginning to ripen, and my husband is picking them. He has had to haul water up from the lake, as we are not getting the rain we need, although we are grateful for what we do get.
I had no idea and guessed incorrectly.
Dinner tonight is Salmon and Couscous with Penzey’s Mural Seasoning. We also had microwaved frozen mixed vegetables.
That pound cake sounds delicious, Joan. Enjoy your visit with your sister!
I pulled out the last 2 cups of grated long-necked squash that I froze last year and baked “Squash, Whole Wheat, and Oat Quick Bread,” which is my adaptation of a Ken Haedrich recipe in The Harvest Baker. I baked it in a 4-loaf Bundt pan—an older dark one—and used The Grease to coat it. I also reduced the oven temperature to 325F and baked it on the third rack up. We will cut into one for dessert tonight. I’ll probably leave a second one out, but the other two are destined for the freezer as desserts for when the heat returns.
I'm glad that at least it tastes good, CWCdesign. I looked at the recipe. I agree with not doubling the yeast, as 1 tsp. per loaf seems plenty to me. I'm not sure that too much yeast was the issue.
I am wondering if letting it do the first rise in the bread machine might be part of the problem. I have a Zo that I bought at a garage sale that I use for kneading single recipe loaves and sweet rolls. I always turn off the pre-heat in the dough cycle. I don't let it rise in the machine due to a "skin" forming on top of the dough, but I've noticed that I get a faster first rise due to the warmth the bread machine gives it even from mixing. Possibly you could remove the dough after the machine finishes its kneading, then go ahead and put it in a greased container in the refrigerator and let it rise overnight. You could then shape and do the second rise the next morning. First rises seem to take longer anyway.
I'm now curious to try this bread, although I'd probably substitute in some whole wheat flour.
I had no idea but guessed correctly.
If it is still sticky tomorrow, be sure to have your hands slightly wet (or with a bit of oil on them). You may have to do some stretch folds. It sounds like that sourdough raisin bread I made a few weeks back where I had to flatten and fold a couple of times, then pull in the sides after shaping before I could get it into the pan. Good luck.
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