[BakerAunt]

I was able to work out the correct answer.

It is helpful that Mike included the explanation. I find that helps me remember what I learn.

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

[BakerAunt]

For lunch on Monday, I made a mostly vegetable frittata, based on reading about it in a Mark Bittman email. I sautéed some onion in olive oil, added ½ cup leftover shredded zucchini, then a sliced mushroom. We had about five snow peas from the garden, so I added those. I whisked an egg, added some Penzey’s Mural seasoning, then dumped the egg over the vegetables. (I used my smallest frying pan.) I tipped the pan to make sure the egg was evenly distributed. When it had set, I flipped it over for a bit, and sprinkled cheese on the top, which I pushed into the frittata. I ate it as the filling on a sandwich made with the bread that I baked last night. It was yummy.

[BakerAunt]

Got it!

[BakerAunt]

Welcome back, Joan. I'm glad you had a good visit--with the exception of that 24 hour bug--and that you are now recovered.

[BakerAunt]

I'm making Salmon and Couscous with Penzey's Greek seasoning. We will have it with green beans from our now slowing garden. It has been warm here, and the plants continue to flower and produce beans.

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

[BakerAunt]

It’s been a while since I baked “Grandma A’s Ranch Hand Bread,” which was a favorite on the former Baking Circle and is posted at Nebraska Kitchen. We are almost out of bread, and it’s a cloudy day that is struggling to rain, so a Sunday afternoon in the kitchen is welcomed, as would be three loaves of bread. I’ve played a bit with the mixing directions in that I prefer to start with the bread flour and whole wheat flour. I also add ½ cup flax meal and this time substituted in ½ cup dark rye flour for part of the wheat and AP flour, as well as ½ cup special dry milk. I replace the sugar with honey and 3 cups of the water with buttermilk. I use 4 Tbs. canola oil instead of butter, which I mix in after the first rest period. I’ve reduced the salt to 1 Tbs. I kneaded by machine for 4 minutes. [Note: this is a lot of dough, so know your mixer’s capabilities. There is also a scaled down recipe at Nebraska Kitchen that makes a single loaf and can be done in a bread machine, posted originally at the baking circle, by Zen, who now goes by the name Pyewacket.]

Added Note: The first rise was 1 hour, and the second was 40 minutes. I baked for 40 minutes, the minimum time, but they got a bit dark on top, so next time I’ll check them at 35 minutes.

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

[BakerAunt]

Len--I make my version of my mother's pumpkin pie by pre-cooking the filling ingredients--except for the eggs. Once the mixture is starting to bubble, I take it off the heat. I put a little in a small bowl, then whisk in the first egg. I return that mixture to the main pot, then whisk in the rest of the eggs. I found this technique in a Cooks' Illustrated, and the result is a pumpkin pie that bakes evenly and faster.

[BakerAunt]

I agree--Len's pie is lovely, and from what he says, tasty!

Since I started using oil crusts, I've had to prebake the bottom crust, and I also have found that the crust stays crisp. Pre-cooking the fruit a bit also helps.

[BakerAunt]

The Level 2 baker in the video could have become a level 1 baker if she had had these instructions for making her own Chocolate Hazelnut Spread:

https://www.realsimple.com/food-recipes/cooking-tips-techniques/preparation/homemade-nutella?cid=433697&did=433697-20190921&mid=24719509428&utm_campaign=rs-daily-recipe_newsletter&utm_content=092119&utm_medium=email&utm_source=realsimple.com

[BakerAunt]

I got it right also!

[BakerAunt]

I’ve had a busy Saturday afternoon in the kitchen. I baked Cinnamon Biscotti (KAF recipe). I have a LOT of cinnamon chips that need to be used up, but since their saturated fat content is high (and KAF does not sell them anymore), I have cut back on what I use. However, these biscotti are going back to Texas with my younger stepson, so I used the full amount. I tasted some crumbs, and it reminds me of how delicious these are and makes me nostalgic for the days when it wasn’t a problem for me. I also baked another batch of my version of Ken Haedrich’s Whole-Wheat and Oatmeal Zucchini Bread. I again made it as 5 small loaves. I will send some back with my stepson and freeze the rest.

[BakerAunt]

For Saturday night’s dinner, I made ratatouille. I got behind and explained to my husband that my sous chef had not come into work, nor did the dishwasher. 😊 It was a late dinner. We had the ratatouille over some mixed, mostly brown rice, with some of the turkey breast that my husband roasted earlier this week.

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

[BakerAunt]

The rolls rose well in the refrigerator overnight. I do not regret using the gold yeast. They were ready to go into the oven as soon as it reached temperature, and I baked them for 25 minutes. I used too small of a pan (a 10x10 rather than a 13x9), so we had very squished together rolls. Next time, if I want to make more than 12, I'll roll the dough up from the long side.

For a glaze, I used 1 cup powdered sugar, 1 Tbs. of 1% milk, and 2 Tbs. maple syrup. When I couldn't taste the maple flavor, I added 1/8 tsp. maple extract, and that did the trick. the filling seemed to bake into the rolls. My husband, my stepson, and I managed to devour about half a pan. (Hey, we all know that they are best when freshly baked and slightly warm!.)

Although I said that I would only do one test run of a recipe, I'm going to try the Snails recipe from the cousin's collection, sneak in some white whole wheat flour and flax meal, and replace the 4 Tbs. of butter with at least 3 Tbs. oil. For the filling, I have looked at a recipe in The Red Star Centennial Bread Sampler. It uses 1/4 cup packed brown sugar, 2 Tbs. sugar, and 2 tsp. cinnamon. I will also look at some other cookbooks, including the Fleischmann's ones I have. I won't butter the dough before adding the filling. I'll spritz it with water before and after I sprinkle on the filling.

[BakerAunt]

It sounds like a lovely soup, Italian Cook. My husband won't go near brussels sprouts, although he politely ate roasted ones when we were invited to dinner last Thanksgiving. If they come up at the farmers' market, I may buy some and try this soup for me.

[BakerAunt]

I had to guess and got it wrong.

[Author]

Posts