[BakerAunt]

I was able to work it out, although I have not had to focus on carb content in food. Am I correct that sweetness plays a role in whether a food is high in carbs?

[BakerAunt]

I missed it. I had narrowed it down to two and chose the wrong one. There goes my streak....

[BakerAunt]

For dinner on Monday, I made salmon and couscous. This time I used 1 tsp. Penzey’s Ozark seasoning. It was a bit strong, so next time, I’ll use ½ tsp. We also had microwaved green beans from our garden.

[BakerAunt]

Another thought, Italian Cook, would be not to let the dough rise as long before dimpling it. That would give the dough a bit of time to recover from the dimpling.

When I make it, I use the optional Vermont cheese powder. I also sub in 1 1/2 cup whole wheat or white whole wheat flour and add 2 Tbs. flax meal. I cut the salt to 1 tsp., which will also give the yeast more freedom and allow for a quicker rise.

I've not used the optional pizza dough flavor (don't have and don't want it), nor have I tried adding meat or cheese. I'll be following your experiments with interest!

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

[BakerAunt]

King Arthur has a blog link to the right of the recipe on their site. It also shows a thicker bread. P.J. says to "dimple" the bread, and what is shown seems to be the light indentation.

[BakerAunt]

I made an educated guess, which was correct.

[BakerAunt]

Italian Cook--I don't poke all the way down to the bottom. I just do a gentle poke all around. You want to make a slight indentation. I hope that helps.

[BakerAunt]

The pie turned out very well indeed. It's the first time I've had a blueberry pie hold together, and the individual berries can be seen. I had reduced the sugar from 3/4 to 2/3 cups, since these blueberries we pick are particularly sweet. I'd do that again next time, along with halving the original amount of streusel, although I suspect it would by yummy with the full amount. The one thing I would do differently next time is to increase the allspice, with which I replaced the cinnamon, from 1/4 to 1/2 tsp., since I think that the pan cooking, then baking, diminished its flavor a bit.

The crust came out well and is crisp on the bottom. My husband, whose favorite pie is blueberry, is particularly pleased that I've found a way to bake it that is much lower in saturated fat. There is about 22g per pie, so if cut into sixths, that is 3.66 grams per slice, with some fiber from the whole wheat and all those blueberry antioxidants.

[BakerAunt]

changed, so no comment necessary here.

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

[BakerAunt]

I deduced the correct answer, even though I've never used mussels.

[BakerAunt]

The recipe looks good, Italian Cook. The one I was considering appeared in the recent issue of Bake from Scratch magazine. It uses two eggs, however, and more chocolate.

I baked a blueberry pie on Saturday evening. I used the first of the two oil-pie crusts from the King Arthur Anniversary Baking Book, making the larger amount, but with a few changes inspired by the second recipe. I used ½ cup oil and ¼ cup buttermilk. I substituted in ½ cup white whole wheat flour. I used 1 tsp. salt. I used a 9-inch Emile Henry deep pie dish, and after blind-baking the crust, I sprinkled a little Panko over the bottom. For the filling, I needed one that could be partly cooked in advance, since the oil-crust needs to be baked blind, and so will be hot when I add the filling, and I wanted to avoid a top crust.

In Great Pies & Tarts, by Carole Walter (1998), a cookbook that I recently unpacked and had never used, I found “Blueberry Crumb Pie with Warm Blueberry Sauce” (pp. 192-193), The blueberries are slightly cooked in a large skillet with sugar, cornstarch, and water. She put in cinnamon, but I substituted ¼ tsp. allspice, which I prefer in blueberry pies. The berries are then removed with a slotted spoon (I used a plastic skimmer) to a 13x9 inch dish, in thirds, with tapioca sprinkled on top of each third. After 15 minutes, the filling is ready. I cut the streusel recipe in half and reduced the butter so that I only used 2 Tbs. (a scant 2 Tbs., as I’d used ½ tsp. of that butter for jam last week). I deleted the cinnamon and the walnuts. I tented the pie, as directed, with foil for the first 40 minutes, then uncovered it for 10 minutes more.

And what about the juice left from the blueberries? I followed the directions to move it to a saucepan, add water, and bring to “slow boil.” I deleted the crème de cassis or Kirschwasser, as I have none, but just added the required lemon juice. The sauce has a lovely flavor, I can testify, from licking the spoon. I’ll add a note after we cut into it on Sunday.

[BakerAunt]

I know this one from reading recipes.

[BakerAunt]

I roasted a large package of chicken thighs for dinner on Friday. We also had sweet corn, potato salad, and fresh microwaved green beans from our garden. We will have ample leftovers for the next few days.

[BakerAunt]

Italian Cook--my guess would be that the amount of mayonnaise may not be equivalent to the amount of butter. When I substitute oil for butter, the ratio is 1/3 cup oil to 1/2 cup butter. To determine the saturated fat in a single biscuit, add up the saturated fat and divide by the number of biscuits.

To get a rough comparison, you could then take a butter biscuit recipe (such as David Lee's, which Zen posted at the Baking Circle, and I posted here), and compare relative size of biscuit and number of biscuits for each.

At any rate, I think that you did reduce saturated fat by using the mayonnaise. Even 4 Tbs. butter would be 28g saturated fat.

I actually considered a chocolate cake recipe that uses mayonnaise for the cake I baked a couple of weeks ago, but when I compare it to King Arthur's Favorite Fudge Birthday Cake (focusing on eggs and canola oil, and amount of chocolate), the King Arthur recipe came out ahead. It's on my list to try an oil based biscuit. Apparently Gullah biscuits, from the south use oil because the butter would not have kept well in the heat.

[BakerAunt]

Italian Cook--look on the mayonnaise jar and see how much saturated fat is in a tablespoon of the mayonnaise. It can vary, depending on the brand of mayonnaise that you use. Also, some mayonnaise brands have more sugar, so you can check that as well. (At the moment, in my house, we use low-fat Kraft mayonnaise.)

For reference, butter has 7g of saturated fat per tablespoon.

One egg has 2g saturated fat. However, eggs have important nutrients as well.

According to my milk container, 1 cup of 1% milk has 1.5g saturated fat.

There are 12 tablespoons in 3/4 cup.

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

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