BakerAunt
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I got it wrong, but I am suitably amazed at the numbers!
Bob's Red Mill occasionally has items available as well. Their shipping is faster than KAF's. The BRM order arrives in about a week. My last KAF order took about three weeks.
I have the KAF non-stick baking mat with the instructions for a six braid. I find that I need to put the numbers across the top on a piece of paper to keep track of where I am.
On Tuesday, I pulled out one of the two cans of Red Tart Cherries in my pantry. I do not recall why I bought them, but they have been there a while, and I am making an effort to use such items. I searched at the Oregon Specialty Fruit website and found a recipe for Cherry Cobbler that would use one can. I made a few changes: I replaced ¼ cup of the AP flour with barley flour, I reduced the baking powder to 1 tsp. and added 1/8th tsp. baking soda and reduced the salt by half. I used buttermilk rather than regular milk. I used a 9-inch ceramic square dish, which I greased lightly with Crisco, and I reduced the baking temperature from 400F to 375F. I baked it on the second rack up of my oven. We liked it, but of course it would be at its best with some frozen vanilla yogurt--not available locally.
Tuesday night’s dinner was Tarragon Chicken, Mushrooms, and Rice, a recipe that I have discussed before. I substituted 1 Tbs. of shallots for the dried onion I have been using. I used my 12-inch diameter Calphalon sauté pan, as there were eight chicken thighs in the package, and I put in some extra sliced mushrooms. The recipe calls for initially baking the rice mixture, covered, before adding the chicken and roasting for 50 minutes. I decided to switch to the roast setting for my oven but did not realize that I needed to re-set the temperature, so dinner was 45 minutes later than it would have been. I am embarrassed to have made that error. The recipe still came out well. We had it with microwaved fresh broccoli. I made enough chicken and rice for three more meals.
I tried to join a Zoom meeting for a local county group on Saturday and was unable to do so. I'm not sure if the issue was on my side or theirs. I had no other contact information and so gave up. I did get a preview screen of me and realized that the lighting in here makes me look ghastly.
I know this one.
It's time for a virtual brunch!
Furnaces have a diabolical understanding that ceasing to function is ALWAYS on the weekend.
It's not gardening, but on Friday, we had an influx of sparrows, who are still here on Monday. There are a lot of little bugs outside, and the sparrows are going after them in an amazing aerial ballet. Some have even perched on our screens to eat the bugs there. Swallows do show up around this time, but we've not seen this kind of show in the three years that we've lived here permanently.
My plans for Monday morning is to make Maple Granola, the recipe on the KAF website, not the one in the whole grains book, which uses more oil. This time, I have wheat germ again, thanks to Bob's Red Mill. I also use BRM milk powder rather than the special dry milk, and I halve the coconut and add pumpkin seeds and delete the vanilla.
Yes, Kimbob, that slice of raw onion is essential!
Almost ten years ago, I married a man with three children. Over the years, we have built relationships, and all three phoned to wish me a happy mother's day.
I misread the question and answered incorrectly,
I did not know the answer, but I guessed correctly.
Here's an article about the Quarantine Garden:
I'll be interested in hearing if you find the magical way to get the dough neatly slashed. I usually wet the blade before I slash, but that does not always work, depending on the bread.
To go with stew for Saturday night dinner, I remembered a sourdough biscuit recipe that I used to bake that came from Sunset magazine. Of course, I could not locate it among my recipe cards, and I'm not sure if I still have the magazine packed away somewhere. I turned to the internet, and after some frustration, this one came up:
http://www.samartha.net/sd/file-corner/rec.food.sourdough/FAQ/recipes/recipe803.shtml
It is close to what I remember. I did not have time to let the initial sourdough mixture sit for more than an hour. I replaced 1 ¼ cup of the AP flour with Bob’s Red Mill Whole Wheat Pastry flour. I reduced the salt to ½ tsp. and deleted the fennel. The recipe does not state where to add the olive oil. I decided to add the flour mixture to the sourdough mixture, then work in the olive oil. It is slightly messy, but it worked. (Adding the oil at the end seems to be best for my pizza dough and crackers as well.) The biscuits had good rise, and we enjoyed them. I will bake them again now that I have the recipe.
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