[BakerAunt]

I've read about it, so I answered correctly.

[BakerAunt]

On Tuesday evening, I baked Pumpkin Biscotti, using the recipe that Skeptic so kindly posted at Nebraska Kitchen. I make a few changes, one of which is to use white whole wheat flour. I also used slightly more pumpkin this time; it was frozen leftover from the last time I made pumpkin puree. I look forward to munching one tomorrow with tea.

[BakerAunt]

I don't know about dark corn syrup, but I know that when I replaced honey with maple syrup in a recipe, I had to change the amounts.

[BakerAunt]

Skeptic--perhaps 350F is too low of a temperature? Maybe try 400F?

[BakerAunt]

On Monday, I mixed up dough for my Whole Wheat Sourdough Cheese Crackers. I’ll bake them near the end of the week.

[BakerAunt]

I missed it.

[BakerAunt]

Add me to the non-sushi eaters if raw fish is involved.

[BakerAunt]

On Monday, I made a hearty soup for dinner using ¾ cup Bob’s Red Mill hull-less barley, which I initially cooked in chicken broth for 80 minutes, then allowed to rest. I sautéed onion, celery, and carrot in olive oil, then added ground turkey to brown. I added mushrooms, then the barley, turkey broth, and about 1 ¼ cup of the BRM “vegi-soup mix” (a bit of barley, lentils, green and yellow split peas). I brought it to a boil, then simmered for an hour. I added torn kale leaves and 2 tsp. cider vinegar along with freshly grated black pepper, then covered and allowed to stand for 10 minutes. I added the cider vinegar because another recipe I have (Pork Tenderloin with Butternut Squash and Barley) brightens up in flavor with just that little bit, and it works for this recipe as well. I'm sure there is cooking science behind it, but I'm not sure what it is.

We had the soup with leftover cornbread.

[BakerAunt]

I selected the correct answer.

[BakerAunt]

My random guess was incorrect.

[BakerAunt]

Aaron--It does "tame" the flavor in small amounts and is often used that way. However, it also creates lift. (I wish Cass were here to explain if acidity and lift are related.) I recall that RLB in The Cake Bible recommended with cakes that if you could not bake the entire batch at once, hold back the baking soda from the batch that needs to wait, then add it when you are ready to do so.

I make only small batches of pancakes, as I don't have the breakfast crowd that you do at your house. You might need to make two separate batches of batter--and remember to stir in the baking soda to the waiting one before proceeding.

[BakerAunt]

The dough can be divided into eight pieces and used for eight tarts. I still blind bake, but I reduce the heat to 400F and bake 10 minutes. Four cup basket-style coffee filters work perfectly for lining the tarts and filling with beans for blind baking.

[BakerAunt]

On Saturday, I baked cornbread to go with the rest of the stew. I used two pans, each with five hearts arranged in a ring. With the Grease, they popped right out. These are the pans I used. I bought them from King Arthur, years ago, but I didn't pay anywhere near the now advertised price:

https://shop.kingarthurflour.com/items/mini-heart-pan-set-of-2

I also baked blueberry tartlets on Saturday afternoon. I had 1 cup of my homemade blueberry pie filling left from when I’d made sweet rolls for New Year’s. I pulled out another pint jar and combined them, along with 1/8 tsp. allspice. I have two Chicago Metallic tart pans. Each pan has four wells, each with a removeable bottom. I used my oil pie crust recipe, which I've posted here at Nebraska Kitchen. After bringing the dough together, I divided it into eight equal parts, then rolled each out to 13cm (metric is so much easier), using a little rolling pin that came with my ravioli form, and fit them into the pans. After refrigeration for an hour, I blind-baked the crusts for 10 minutes at 400F, using 4-cup coffee filters that I’d bought a while back for this purpose and filled with beans. I used slightly more than 1/3 cup of filling for each tart. I sprinkled with a half-recipe of the streusel I use for blueberry pie, then baked for 10 minutes at 400F before checking. I let them go another 4 minutes until bubbling, then removed them from the oven to a rack. We each had one for dinner, and they are delicious and look elegant.

• This reply was modified 6 years, 2 months ago by BakerAunt.
• This reply was modified 6 years, 2 months ago by BakerAunt.
• This reply was modified 6 years, 2 months ago by BakerAunt.

[BakerAunt]

Once again, Rottiedogs to the rescue! I looked at the recipe and decided to make a copy. I didn't see a Print function, so I had to copy and paste. It's in my future "to bake" pile, although I may have to cut back on the cinnamon chips.

[BakerAunt]

I guessed incorrectly.

[Author]

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