BakerAunt
Forum Replies Created
-
AuthorPosts
-
I made my version of the KAF online recipe (revised from the Whole Grain Baking Book) for Maple Granola on Wednesday. We had a nice, albeit short, rain, as we did yesterday, which has cooled us from the heat, at least for now. I hope we get more rain.
Here's another article about the baking increase during the Pandemic, including information on the increase at Gold Medal Flour:
https://www.smartbrief.com/original/2020/06/industry-rises-cater-home-baking-trend
Here is another on the cooking increase:
https://www.smartbrief.com/original/2020/07/mandated-stay-home-cooking-fatigue-sets?utm_source=brief
I wonder how much cooking and baking habits will actually change when "things go back to normal." Of course, Covid-19 is not over, even as places are opening up.
I use waxed paper for the aforesaid re-heating in the microwave.
I sometimes use it to hold ingredients, such as grated Parmesan cheese--grate on then easily put into a recipe. When I buy a new can of the Vermont Baking Powder from KAF (will they ever get it back in stock?!), I sift it onto baking powder, then move it to my own tight-lid container.
I've used it to cover a pan while working with raw meat.
I used to use it to wrap caramels, back when I could eat those and had people with whom to share them.
I would never use it for baking now that we have parchment, but I do recall my mother using it to line round cake pans. She also wrapped our sandwiches in it for school--in the days before baggies and before re-useable Tupperware sandwich boxes.
I think parchment is more expensive than parchment paper, so where the great qualities of parchment are not needed, I use waxed paper.
It also comes in handy for getting seeds stuck into my crispbread. After I sprinkle on the sunflower and sesame seed, I cover it with a piece of waxed paper, then roll over so that the seeds adhere. (I have to do half at a time, as the waxed paper is not as large.) My concern is that the egg wash and seeds might stick to the saran wrap.
The last thing I need is another "hard to find where I live" that I don't want to do without.
I just finished up a jar of some roasted tomatoes in olive oil in a stir-fry. I looked in Kroger today and was startled at the price for a small jar. I do miss shopping the grocery section at T.J. Maxx for this kind of delicacy.
Ah, ha! That makes sense, Mike. I know that my mother always had celery salt on hand.
Your muffins sound delicious, Italian Cook!
On Tuesday I baked the Apricot Oatmeal Bar recipe that is posted at Nebraska Kitchen. As usual, I cut the brown sugar to ½ cup and the salt to 1/8 tsp., and I use white whole wheat flour. This time I added 1 Tbs. flax meal. Instead of the apricot jam, I used my own black raspberry jam. I have almost used all that I canned two years ago in a bountiful harvest. Last year, due to house construction, I only got to do one batch. This year has been droughty, so the black raspberries are not as plentiful or as plump. I hope to get at least one batch of black raspberry jam. We have a lot of blackberries coming on as well but again, we need more rain.
One of the baking sites that sends me emails was trying to push Marmite as the NEXT GREAT THING. I did not get swept up in their enthusiasm.
I warm pancakes, cornbread, and sometimes muffins by wrapping the lightly in waxed paper then microwaving.
Yes, waffles in the toaster. I've tried toaster ovens but the toaster wins out.
The recipe is from the time when margarine was touted (incorrectly, we now know) as healthier than butter. It's for two loaves, so that would be about 2 1/2 Tbs. per loaf, which is not that high. KAF often uses 2 Tbs. butter per loaf.
My supply of durum flour is beginning to run low, but I'm ok for a little while if I only use it for pizza.
For dinner on Monday, my husband cooked pork in a skillet. I made bulgur with chicken broth from the freezer, and we had fresh green beans—the first—from our garden.
I used to make some part whole wheat tortillas. I stopped because I was using Crisco as the fat, and I no longer bake with solid Crisco. I have made some of the flat breads that KAF has on its website. Homemade tortillas are delicious. It's great that Will is branching out!
I didn't want to bake today, but I needed to bake the Whole Wheat Sourdough Cheese Cracker dough in the refrigerator, so the oven is on this morning, and I will finish as quickly as I can. Our heat is supposed to extend through the end of the week.
I knew the correct answer. I read it somewhere.
Fortunately, I have more frozen zucchini bread from the freezer for tonight's dessert. Not only is it in the 90s, but my husband and I are tired due to all the fireworks last night and the stress of helping our dog. A large box fan, lights turned out, bandana treated with pheromone spray, and radio tuned loudly to jazz music. We survived the Chamber of Commerce ones, across the lake from us, and then the kids and grandkids of the next door neighbors (who are riding out the pandemic in Florida) started some big ones. Today, all the debris from the Chamber fireworks on the east shore are washing up on our west shore.
Your pizza sounds wonderful, Joan, as does Italian Cook's ham and bean soup.
It is too hot to cook, but we have enough hamburger stroganoff and rice for a third night I'll have to think about what to do for Monday's dinner, as I will need to thaw something.
-
AuthorPosts
