[BakerAunt]

These look good. I need to try them.

• This reply was modified 6 years, 5 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, 5 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.

[BakerAunt]

I knew one, because we've discussed it here before. I missed the third because I've been working with marginal appliances for two of the choices for the last two years. I'll have to try the gas cooktop and microwave head to head once I get them.

[BakerAunt]

I was able to work it out.

[BakerAunt]

My husband, the plant physiologist, keeps telling me that people call items seeds that are not. I got this one wrong, so like the rest of you, I learned something. I also can now impress my husband with my new knowledge.

[BakerAunt]

I got it, too. I like barbecue, but my husband does not particularly care for it, so we do not have it often.

[BakerAunt]

For Saturday night’s dessert, I baked another new recipe, Deb Perelman’s Strawberry Granola Crisp, from a Bon Appetit email.

https://www.bonappetit.com/recipe/strawberry-granola-crisp

I only had 1 ½ pounds of strawberries, so I reduced the recipe by 25% and baked it in a round 8-inch Fire King dish. I forgot to add the two pinches of salt, and I omitted the coconut. We let it rest for 30 minutes, as the recipe states, then had it for dessert with frozen low-fat vanilla yogurt. It was good, but it had a lot of juice. Next time, I would use Clearjel instead of cornstarch.

[BakerAunt]

Saturday is another rainy, cool day. I baked a new recipe, Granola Bars with Dried Fruit and Seeds,” by Katherine Sacks, which appeared on Epicurious on Sept. 2017:

https://www.epicurious.com/recipes/food/views/granola-bars-with-dried-fruit-and-seeds

I made a few changes: I reduced the honey to ½ cup, the salt to ¼ tsp., the coconut to ¼ cup, deleted the vanilla, and added 1 tsp. of chia seed in order to empty a container in the refrigerator. I used peanut butter (the kind that is only peanuts and minimal salt). I don’t know why the recipe says to spray the pan AND line it with parchment. I did not spray the pan. I used metal clips to arrange the parchment in the pan. I used dried fruit mix from KAF, as I had it on hand, along with a few dried cranberries.

I'll add a note after we sample them. I hope that they will work out. One of my nieces seems to have an allergy to tree nuts, so I wanted a dessert/snack bar that she could eat. It's also vegan, and two of my nephews follow that diet.

Promised Note: The granola bars are excellent. They are chewy. The recipe says that if you want them crisp, cut them into bars and put them back into the oven.

• This reply was modified 6 years, 5 months ago by BakerAunt.
• This reply was modified 6 years, 5 months ago by BakerAunt.

[BakerAunt]

I missed it too.

[BakerAunt]

On Friday, I baked Sub[marine] rolls, using a recipe that came with a 5-well perforated pan that I bought from KAF years ago. I played with the recipe a bit. I substituted in 2 1/2 cups of whole wheat flour. I substituted in an additional ½ cup of white rye flour. I added ¼ cup special dried milk, and I substituted ½ cup of buttermilk for that much water. I used 2 Tbs. olive oil in place of 2 Tbs. butter, and I reduced the salt form 1 Tbs. to 2 tsp. I replaced the 1 Tbs. of sugar with 1 Tbs. of honey. I needed to add an additional ½ cup plus 2 Tbs. of flour to the dough. It was a slack dough, but then the recipe works best if not too much additional flour is added. A little oil on my silpat mat helped me form the rolls. We will eat two or three of them, and I’ll freeze the rest.

[BakerAunt]

Yesterday was cool with a high in the 50s. My husband roasted a turkey breast, and I used new potatoes from the farmers' market to boil the little potatoes, then coat them in olive oil and grated Parmesan with some pepper. We had microwaved peas on the side.

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