[BakerAunt]

I'm not even going to guess, since I don't do carb counting.

[BakerAunt]

Italian Cook: I'm sorry that the recipe did not work for you. When I made it, I was able to cut pieces in half and to use them for sandwiches. I'm not sure why yours did not work well.

If the dough won't stretch, it helps to cover it and walk away for 15 minutes or so, then come back and re-stretch it. I use slightly wet hands to stretch out the dough.

I'll look back over my notes and see if I made any changes to the KAF recipe.

[BakerAunt]

The lady from the honey place at the farmers' market had wonderful organic peaches last year. She told me that there will be none this year due to the late freeze, and she doubts there will be any in the area. I read that the Michigan peaches got hit badly also. Fortunately, I still have peach jam from the batches that I made last year.

• This reply was modified 6 years, 3 months ago by BakerAunt.

[BakerAunt]

For dinner on Monday, I made Salmon and Couscous with Penzey’s Sunny Paris seasoning and some dried chives (did not have quite enough of the Sunny Paris). We paired it with frozen peas that we microwaved.

[BakerAunt]

I missed it also.

How does one tell the difference between a freestone and a clingstone peach?

[BakerAunt]

On Sunday afternoon, I mixed up the dough for a double batch of my low-saturated fat, whole wheat sourdough cheese crackers. I’ll bake them in a few days—maybe using my new range, which is to be installed tomorrow! 🙂

[BakerAunt]

On Saturday evening, I baked my standard “knead in the bread machine” loaf. For the whole grains, I used 1 cup Bob’s Red Mill 5-grain rolled cereal, 1 cup whole wheat flour, ½ cup dark rye flour, 2 Tbs. flax meal, and 2 Tbs. wheat bran (have a lot that I need to use). I’m looking forward to the arrival on Monday of our new refrigerator-freezer, which will then give us two. I can then go back to baking more than one loaf at a time, as I will have room to store it.

[BakerAunt]

I know this one, as I have made a lot of doughs using it.

[BakerAunt]

For Saturday night dinner, I made a stir-fry using soba noodles, leftover turkey breast we had in the freezer, and a concoction of carrots, celery, green onion, red bell pepper, turnips, mushrooms, broccoli, and a few shakes of low-sodium soy sauce.

• This reply was modified 6 years, 4 months ago by BakerAunt.

[BakerAunt]

These look good. I need to try them.

• This reply was modified 6 years, 4 months ago by BakerAunt.

[BakerAunt]

I got it right. I have fond memories of eating "bangers" on a roll with a friend at a Renaissance fair, although they are not really from that era.

[BakerAunt]

I probably have an old email from her. If you like, I can try to contact her.

[BakerAunt]

Hi, Italian Cook; Actually, I make it in a 9x13 cake pan. The recipe needs the higher-sided pan. You should be able to bake it in your glass 13x9-inch pan as well. You might want to reduce the temperature by 25 degrees, or possibly bake it for a somewhat shorter period of time.

[BakerAunt]

Here is David Lee's recipe, posted by Zen to the Baking Circle, and put onto Nebraska Kitchen by Rottiedogs:

David Lee’s Southern Style Biscuits by zen

And here is the one from Grizzleybiscuit, that I saved and posted here:

Southern Style Buttermilk Biscuits by grizzlybiscuit

I put some of Miss Cindy's biscotti recipes that were in threads into the recipe section, so that we could find them more easily. Perhaps, Mike, once you get the other recipes sorted, some of us could volunteer to take certain threads and comb them for recipes, so that those could also go into the recipe section.

• This reply was modified 6 years, 4 months ago by BakerAunt.

[BakerAunt]

On Sunday afternoon, I made my version of Ellen’s (Moonie’s) buns as 12 rolls baked in a 10x10-inch pan. These were for a trip we took to the Smokey Mountains for a small gathering of my family. We returned Thursday evening, and I have two of the submarine rolls frozen, so that will tide us over until I can bake bread again.

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