BakerAunt
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I think at one point, in a discussion on this site (or was it the old KAF site?), we concluded that Sugar-in-the-Raw is the same as demerara sugar, except for the name and the cheaper price, not to mention easy availability. Unless a recipe specifically calls for it, then I mostly use it to sprinkle on top of breads and muffins. It makes a nice finish, and I like the taste.
I did once use it in a cake and had some issues. Cass suggested at that time I might grind it in a blender if I were to bake the recipe again.
I found this site:
https://www.whatsugar.com/post/unrefined-vs-raw-vs-refined-cane-sugarI'm going to go with the idea that Martha's "natural cane sugar" is the same as sugar in the raw or demerara sugar.
I selected the correct answer.
On Wednesday, I baked my lower-saturated fat, whole wheat, sourdough cheese crackers from dough I made up last week.
Wednesday’s dinner was panko coated chicken breast, accompanied by spinach noodles that I mixed with some leftover frozen broccoli from the freezer, along with some olive oil, a little milk, and Parmesan cheese.
Skeptic--It might be that the bread needed more yeast and/or more water. A few weeks ago, I tried some changes to a bread I'd not made in a long time, and it came out dense after both rises took longer, and it too did not have the oven spring it should have had. I recalled this bread having a good rise previously. I realized that I'd cut the yeast too much, and that with some additional whole grains, it needed more water.
I'm also finding, now that the weather has cooled down, that my kitchen is not the best place for dough rising. The kitchen countertops are cold, so it does help to put a pad under the dough bucket, so heat is not lost there. The adjacent dining area is warmer when our wood stove is in use.
I had no idea.
On Tuesday morning, I cooked a package of Bob’s Red Mill black beans, which I had soaked overnight. I used most of the beans (3 lbs.) to make Black Bean Pumpkin Soup, a recipe from Deb Perelman’s Smitten Kitchen. I made some minor changes, using onion rather than shallots, which I don’t have, and substituting 1 cup crushed tomatoes left over from another recipe for 1 cup drained canned tomatoes that get pureed with the beans. I deleted the salt and reduced the cumin to 1 ½ tsp., since I know my limits. I replaced butter with olive oil, and a 16 oz. can pumpkin with about 3 cups of my puree from the freezer. I had a bit of chopped ham, which I added, but I didn’t have 8 oz. I deleted toe 3-4 Tbs. of sherry vinegar, as I don’t have it, but I did add the ½ cup sherry. In place of the 4 cups beef broth, I used 2 cups boiling water with a heaping tablespoon of Penzey’s beef base, and I added 2 cups of the black bean liquid, because why waste it? It makes a lot of soup, and I had to change over to my 5 ½ quart Dutch oven from a 4 quart. I’ll be eating it this week for lunch (and may freeze a couple of servings) by myself, since my husband does not care for black beans or cumin.
I also made applesauce with some “seconds” apples that have been in the refrigerator for a while and looked it. The applesauce came out well, and I froze it for Thanksgiving, since my husband does not care for cranberries.
For Tuesday dinner, I made a stir-fry using leftover rotisserie chicken, soba noodles, green onion, celery, carrots, red bell pepper, mushrooms, and broccoli.
Len--I'll post it in the next day or so.
I had dreams of doing the kind of bread variety showcase that Chocomouse did and Mike plans to do, but my husband's cousins seem to prefer the bread that one cousin brings from a bakery. The bread is ok, but it isn't wholegrain and not what I am wild about eating. So, this year I focused on cinnamon rolls, and those went over very well.
Sigh. I always miss a carb question.
Len, I don't think that I've ever posted it, but if you are interested, I will--along with the oil crust that I now use.
Chocomouse--Did you hear back from anyone about Paddy?
I narrowed it down to two, then selected the wrong one.
We will be hosting three friends for Thanksgiving dinner. They came to our rescue last year when we were in the midst of moving into our apt. before the start of renovation and didn't have the energy to mount a regular Thanksgiving dinner. This year, their chief cook and baker, is dealing with a continuing leg injury and cannot stand for long periods of time, so I invited her, her husband, and their son to celebrate Thanksgiving in our re-done house.
She will bring a special cranberry-apple relish she makes, as well as canned cranberries for their son. My husband will roast the turkey (probably using the apt. oven). I'll do the blue bag Pepperidge farm dressing, and since there will be five of us, I will add mashed potatoes and gravy. I'm not sure what to do for a green vegetable. I will bake two different kinds of rolls--probably Ellen's (Moomie's) and maybe Stella Parks' maple pumpkin rolls again (she gives directions for converting it from a bread). I'll bake my adaptation of my mother's pumpkin pie, which probably started its life on the back of a Libby's or an evaporated milk can. Apple cider would be nice, as well, perhaps hot with spices.
I also use an overnight method for my steel-cut oats. I bring a cup of water to boil in a sauce pan, add 1/4 cup steel-cut oats (Bob's Red Mill, of course), cover, and turn off the heat. The next morning, I add 1/4 cup milk and 1 Tbs. dates. I then bring it to a low boil and cook until it's the thickness I like. I cover it and allow it to sit while I make my French press coffee. Then I put it in a bowl and add 1/4 tsp. maple sugar and some chopped walnuts on top.
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