BakerAunt
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I should add that one of my sisters has lectured me on the "evils" of canola oil, but she didn't give me any specifics, and I didn't see issues at sites that I trust.
I've used a combination of olive oil and canola oil when I was concerned that the olive oil flavor might be too strong, but I combine it myself. I usually use canola oil in my baking, although Len's buns convinced me that olive oil can work in breads, and it certainly works in my apple cakes. Cass told me that olive oil goes very well with oranges, so I'll try that the next time I make that chocolate orange cake I tried last year.
I use grapeseed oil for browning meat and for my stir-fry. It seems to me that the canola gets an off taste when heated. That is also why I use it to brush my cheese crackers before baking them.
Aaron--I'm sorry that you were not able to lower your cholesterol by diet and exercise alone. Some people just have no choice, but it's good that you made the effort to find out that the drug is necessary for you. I did drop my cholesterol by 25 points after a year, and I think my doctor is waiting to see what the numbers are next time. My rule of thumb is to try to stay below 11g of saturated fat per day, eat oatmeal almost every morning, and incorporate more beans, fruits, and vegetables. Whether that will be enough for me remains to be seen.
Thanks, Mike. When I try it, I'll post back on this thread about the smell and the results.
Aaron--Here's a saved thread, where Sandra Alicante helped Mrs. Cindy with a baking project:
Sandra had a site called bakeinspain where she chronicled her baking and taught people how to bake her recipes. Mrs. Cindy was particularly complimentary about her croissants. Sandra needed to back off of the baking for health reasons (I can certainly understand that!) and was not checking in as frequently on the KAF Baking Circle as frequently, even before it closed. However, she was leaving the site up; I don't know if it is still there. She went on to create a new site craftinspain or maybe it was createinspain.
At least several people stopped coming to the Baking Circle because they felt it was too tempting when they were trying to change their diets for various reasons. After I learned about my cholesterol issues, I was determined not to be one of those who disappear from a baking site, but to 1)enjoy vicariously the kind of baking I can no longer do, and 2)explore and experiment with altering some recipes to make them accord with my new way of eating, and to share them with others who may be in the same situation.
I missed it also, but I have learned interesting information.
I remember a post from a new person in response to the quiz question that said "Winning!"
Did this name come up in a quiz reply a few weeks ago?
Aaron: It's probably somewhere on the site, but I'll give it below:
The recipe is equal measured amounts of oil, flour, and shortening. I measure the oil in a liquid measuring cup and the flour and shortening in a standard dry ingredient measuring cup. I use regular AP flour, such as Gold Medal or Pillsbury, canola oil, and Crisco.
It's important to get it well blended. I use my hand mixer and a deep bowl. It should always be stirred again before using.
It's brushed onto the pan. I use a silicone brush that has a lot of bristles to it.
I also knew it.
We picked up a rotisserie chicken to have with a salad and whole wheat pasta tossed with Parmesan. We considered going out for my birthday, but of the three dinner restaurants in our town, the one we would have visited is closed for a winter break. The other two are Mexican and Italian, neither conducive to my husband's issue with onion and spices.
Many thanks to all of you for the birthday wishes. I enjoy being a part of this group, which helps me keep growing as a baker.
I am savoring my Bischofsbrot birthday cake. It's even better than I remember it.
I, alas, live in a Costco desert, so there is no point in having a membership.
I own a couple of the 25 pound flour containers that I bought from KAF back when they were shipping 25 lb. bags of flour. I used to keep them stacked in the kitchen and fill smaller ones as needed.
Len--I only add baking soda for quick breads or cakes, if they do not already use baking soda. If they have only baking powder, I substitute 1/4 tsp. baking soda for 1 tsp. of the baking powder, since as Cass told me, baking soda has four times the rising power of baking powder. Of course, it disappears faster, so the batter needs to get into the oven quickly.
I've baked Len's buns as a loaf of bread and as buns, and my experience is that the recipe is at its finest in buns--soft and delicious. I've always put in buttermilk. I usually get good browning, and I don't use baking powder.
I'm very pleased with the Bishofsbrot. It's still a very firm cake (bring out the serrated knife to saw through the crust on the sides and bottom). The fruit stayed in place, as I thought it would given that the batter to fruit, nuts, and chocolate proportions are so high in relationship to the flour. While replacing the currants with the golden raisins changes the overall flavor slightly, I can happily eat it this way as well. The bittersweet chocolate chips are great in this recipe, as it sets off the fruits and nuts nicely.
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