BakerAunt
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How did the banana bread come out, Joan?
My husband is going to wait another week or so before moving our tomato plants outside. We also have red bull peppers that are taking a long time to germinate.
Our radishes are starting to come up, as are the green beans, snow peas, and carrots.
We didn't get many red bell peppers off of last year's plant. It had a late start, and other plants blocked its sunshine. It still had a couple little green peppers developing last year before the freeze, so my husband dug it up and put it in a pot on the sun porch--which you may recall allows in light but not heat. It sat there looking droopy all winter, being watered as needed by my husband. He transplanted it back outside last week. We weren't expecting much but not only are new leaves developing but the small peppers, which we had thought would fall off, are now growing.
I'm glad that you were able to find some KAF AP, Cwcdesign. I have Bakers Bucks to use by June 13, and I'm hoping KAF will have the baking powder back in stock by then.
The recipe does have allspice. Maybe I'll add a bit of clove next time. I was also wondering about a dash of Worcestershire sauce.
I know this one, thanks to the measuring cup I use when I make yogurt, which is marked in both systems.
I wanted to make Sloppy Josephines for Monday night’s dinner, but we are low on ketchup. My husband uses most of it, so I did not realize we were low. I wanted to leave the remainder for him, and I have tomato paste, so I went online to look at ketchup recipes and found this one at The Spruce Eats:
https://www.thespruceeats.com/easy-tomato-ketchup-recipe-1327422
I made a half recipe. I used the cider vinegar rather than the white wine option. I cut the cinnamon back to 1/8 tsp. I did not use the optional ground cloves or cayenne pepper. I did add ¼ tsp. celery seed. It makes a more full-bodied ketchup than the high fructose corn syrup-free one we usually buy. This one is thicker, has a deeper, less sweet flavor, and certainly contains more tomato. (Remember the presidential administration that tried to have ketchup included as a fruit or vegetable for the school lunch program?) I added the whole batch to my ground turkey for my Sloppy Josephine recipe, which I seasoned with just ¼ tsp. more celery seed and ½ tsp. Penzey’s Adobo seasoning. I also added a little more brown sugar. My husband liked it. I did too, but my taste buds seem to find something missing. We had our Sloppy Josephines on Len’s buns, with microwaved frozen mixed vegetable.
S. Wirth’s mention of jam led me to recall that I still have a lot of peach jam that I canned almost two years ago. On Monday, I baked the Apricot Oatmeal Bars (recipe on this site, thanks to S. Wirth) using my peach jam, which I sprinkled with a bit of ginger. While a Memorial Day pie would have been nice, these are nice too.
On Monday, I baked my Sourdough Whole Wheat Cheese Crackers from the dough I made last week.
The Cinnamon Raisin Sourdough bread is wonderful. I'd give my effort a B or B- for outward looks, a B+ for inner looks, as the swirl ended up toward the top of the loaf (as a result of my shaping difficulties) but the crumb is lovely with the nice smaller holes typical of my sourdoughs. I would give it an A for taste and texture. Next time, I'll use just a bit more flour.
I know this one!
Mike--Oh, the chocolate did dominate, especially as I used two sticks per roll. 30 seconds in the microwave re-warmed them enough to make the chocolate melty. My husband, however, ate the rest of his share without re-warming, as he didn't want to wait to get to the chocolate, not even 30 seconds.
That bread looks wonderful, Mike. I like ham and rye, turkey and rye, tuna and rye, cheese and rye....
I had a slight collapse in the center of my Cinnamon Raisin Sourdough Bread today, but I think it was due to not enough flour in proportion to the liquid, especially as I had a small blow-out on one side.
Oh, I hope we get good strawberries here this year.
S. Wirth--Did your son learn about cooking and canning from you, or did he take it up on his own after he left home?
Italian Cook--I've been using parchment paper under the racks when we roast chicken pieces. It protects the pan and makes clean-up a snap. That only works if one is throwing away the juices (fat in the case of the chicken). With a whole chicken, turkey, or ham, I would want the drippings.
Your bread looks beautiful Len. As for buns--I baked your recipe as ten buns Sunday evening. As usual, I substituted ¾ cup buttermilk for that much water. I also cut the yeast down to 1 ½ tsp. from the 2 tsp. in the recipe. It made absolutely no difference in the rising times. (The house is warmer today, as we had our first real summer day with temperatures in the mid-80s.) I experimented by baking them on the third rack up—above the center, which is what Ginsberg’s rye roll recipes usually require. They needed 18 minutes, but the bottoms did not overly brown, so that will be a permanent change for me.
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