BakerAunt

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  • in reply to: Daily Quiz for July 11, 2019 #16992
    BakerAunt
    Participant

      I asked my husband. Why have a plant physiologist in the house if he isn't useful? 🙂

      He said the next step is to name enzymes in plants that split sucrose into these two components....

      • This reply was modified 6 years, 4 months ago by BakerAunt.
      in reply to: Home and Kitchen Renovation #16987
      BakerAunt
      Participant

        It is July 10, and we will move into the house--in a way--by Thursday. On the interior, they are still working on the sun porch. A company of three people working three different jobs in three places does tend to inch forward. On the exterior, there is still a fair amount of siding to go. At least we will be able to entertain my stepdaughter in some style when she arrives on Friday for few days.

        My appliances--refrigerator, stove hood, and range--were delivered a couple of weeks ago, but the stove installation had to wait, since someone misunderstood that I wanted the hood to vent to the outside, not recirculate. That was a job for our contractor, who had to order a piece from the company in California--a $6 piece with $10 shipping. It came, he installed the hood, then we had to wait until the appliance company was back in our neck of the woods. That happened today. My Wolf dual-fuel range is now installed, but our contractor needs to rotate the electrical plug 90 degrees, so that the oven will go flush against the wall and engage the anti-tip device. At the moment, the oven is doing its one hour burn-off, and then it will be ready for use. It's time to read the manual!

        For the refrigerator, I chose an Amana because I wanted one with the freezer on the bottom. I would have preferred the freezer have a door, but they are all made with a drawer now. My husband misses the door slots for cans of frozen juice.

        I've not chosen a microwave yet. It will be a countertop. I'm looking at Sharp because they now make at least some where the light does not come on when the door is open, only when it is cooking or re-heating. That, and longer-life bulbs should keep my husband from leaving the door open and burning it out. If anyone has microwave recommendations, please post them here.

        When I finally get the kitchen together, I will try to post those before and after pictures.

        A member of the oven-installing team said that he was glad that someone had bought one of these ovens who is actually planning to USE it rather than having it for show. I told him yes--I'm a serious baker and both of us like to cook with gas.

        Now that the oven is in place, we can get the freestanding bookcase and buffet into place. I've started playing with what goes into what cabinet, and where the shelves should go. I was nonplussed to learn that the cabinets only came with half shelves for the lower ones. I'm not yet sure how I feel about that. I may need to get more shelves for some of the upper cabinets; I'm surprised that there are so many different sizes, so they cannot be switched between. That may be because of the space in which we had to work.

        When I finally get the kitchen together, I will try to post those before and after pictures.

        in reply to: What are you baking the week of July 7, 2019? #16985
        BakerAunt
        Participant

          What a wonderful idea, Skeptic. I have the Nordic Ware scone pan, which I like a lot for my cranberry scones. I haven't made scones since I had to take most butter out of my diet, but I might try the cranberry scones with oil and use that pan.

          On Tuesday morning, I used a KAF recipe for Cranberry Orange Rolls, as I did last year, to make sweet rolls with blueberry pie filling.

          https://www.kingarthurflour.com/recipes/cranberry-orange-rolls-recipe

          I had a cup frozen from last year when I made pie filling. At that time, I used ½ cup and thought it was too skimpy. I changed the recipe by using half whole wheat flour, adding 2 Tbs. flax meal, using 2/3 cup buttermilk instead of water, and 1/3 cup water instead of orange juice. (I goofed, as it called for 1/4 cup, but no harm done.) I also replaced the 4 Tbs. of butter with 2 ½ Tbs. olive oil. Cass got me thinking about using olive oil with some fruits, and Len did point out the antioxidant benefits. I actually own the baking dish that KAF shows. I will let them cool, then using my own frosting, which we prefer to glaze. I may sprinkle them with red, white, and blue sprinkle mix--what I had intended to do when I had planned these for the 4th of July.

          in reply to: Daily Quiz for July 10, 2019 #16984
          BakerAunt
          Participant

            I got it.

            in reply to: What are you cooking the week of July 7, 2019? #16976
            BakerAunt
            Participant

              Our area has had high heat and humidity for two weeks now, with just one little break. We also spent a lot of the day arranging furniture in the now finished guest bedroom. Accordingly, dinner tonight was a rotisserie chicken and a salad, featuring Romaine lettuce, tomato, and green onion from the farmers market, joined by store-bought carrots and Baby Bella mushrooms.

              in reply to: What are you baking the week of July 7, 2019? #16975
              BakerAunt
              Participant

                That's a good habit to have, Len. I almost tried the recipe as a bread yesterday but decided I needed to use up some of my harvest grains.

                in reply to: What are you Baking the week of June 30, 2019? #16970
                BakerAunt
                Participant

                  That was in a cast iron pan, Chocomouse?

                  in reply to: Daily Quiz for July 9, 2019 #16969
                  BakerAunt
                  Participant

                    I missed it, too.

                    in reply to: What are you baking the week of July 7, 2019? #16962
                    BakerAunt
                    Participant

                      On Monday, I baked bread, using what is now my go-to basic recipe. I made it with Harvest Grains—a full cup. I had put in too much water in the past, so I cut it back to ½ cup. I also decreased the honey to 1 Tbs. and used 2 Tbs. olive oil. Grains and seeds used: 1 1/2 cup bread flour; 1 cup whole wheat flour; 1/2 cup dark rye flour; 2 Tbs. wheat bran (need to use up); 2 Tbs. flax meal; 1 cup Harvest Grains. I decided to bake it at 375F, rather than 350F. It took 40 minutes, and I am pleased with the color. I’ll add a note tomorrow about the flavor and texture.

                      in reply to: What are you cooking the week of July 7, 2019? #16961
                      BakerAunt
                      Participant

                        On Sunday my husband cooked boneless pork slices, and I boiled new potatoes from the farmers market, then drizzled them with olive oil. We had microwaved frozen peas on the side.

                        in reply to: Daily Quiz for July 8, 2019 #16960
                        BakerAunt
                        Participant

                          I was able to work out the correct answer. My refrigerators do not show the temperature. Instead, there is usually a range of numbers. Probably the manual would state what temperature corresponds to each number.

                          in reply to: I’m back! #16930
                          BakerAunt
                          Participant

                            Welcome back, Joan! One of my sisters is thirteen years younger than I, so I understand that family dynamic. That fig jam sounds scrumptious. It's too bad we can't get a "Smell" and "Taste" button at Nebraska Kitchen.

                            in reply to: Daily Quiz for July 6, 2019 #16929
                            BakerAunt
                            Participant

                              I must have read it somewhere, because I knew it. I don't think that I've ever eaten it.

                              in reply to: What are you Baking the week of June 30, 2019? #16920
                              BakerAunt
                              Participant

                                I went back into the kitchen on Friday, determined to put Wednesday's mistakes behind me. I baked Len’s recipe for Wheat/Rye/Semolina Buns. I made just a couple of changes: I proofed the yeast in ¼ tsp. water and replaced the rest of the water with buttermilk; I added 2 tbs. special dry milk. I used the olive oil. I mixed it in the bread machine--waiting to add the olive oil until after the 5-minute mix and 5-min rest at the start of the dough cycle. I made 8 buns. They are as wonderfully light and delicious. We used them tonight for Sloppy Josephines, and we are looking forward to rerunning the meal tomorrow!

                                On Friday, I used my Nordic Ware 6-well “basket” pan, which I unpacked this week. I took the recipe off the package, but I substituted canola oil for the butter, used buttermilk and adjusted the baking powder and baking soda, reduced the sugar slightly, halved the salt, and used 1/3 cup barley flour. I really like barley flour in cakes. I also mixed by hand. The resulting cakes taste delicious, and they make good holders for fresh strawberries with low-fat frozen vanilla yogurt on top. I no longer miss strawberry shortcake.

                                • This reply was modified 6 years, 5 months ago by BakerAunt.
                                in reply to: What are you cooking the week of June 30, 2019? #16919
                                BakerAunt
                                Participant

                                  Friday’s dinner was Sloppy Josephines, which we had on Len’s Wheat-Rye-Semolina Buns. Originally, I'd planned to have the SJs for 4th of July, but when I messed up my Oat Wheat Flax Buns, that got delayed.

                                Viewing 15 posts - 5,896 through 5,910 (of 8,208 total)