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Chocomouse: This is my favorite English muffin recipe. I use a cast iron griddle and a Le Creuset griddle. I haven't made them in a while. I used an infrared thermometer to check the temperature of the baking surface. That thermometer's batteries leaked, since I used it infrequently, so I don't have one right now. However, I've been thinking about the recipe, so maybe I will see about getting another one.
I hope that you feel better, CWCdesign.
We repeated the beef stew and the rolls for Thursday night's dinner.
On Thursday, I baked my Maple Cookies without butter, but this time, I replaced the white whole wheat flour with whole wheat pastry flour. I wanted to see if I liked the texture better, which it turns out I do, and since I bought 8 lbs. of whole wheat pastry flour, forgetting that I still had another 5 lbs. in the outside refrigerator, I have been doing more experimentation. I did not have to add any water, as I do when I use white whole wheat flour. I used my Nordic Ware Autumn cookie stamps, which are square instead of round, like the rest of their line. I initially rolled out the dough with the idea of stamping them, but it did not work well, so I used a Zeroll #16 scoop (1/4 cup). After I flattened them with the stamp, I used a pizza cutter to trim the edges. The Nordic Ware stamps are somewhat of a disappointment. The maple leaf left an excellent impression, the pinecone left a somewhat good impression, but the acorn was disappointing as the design was faint. The taste of the cookies is good, based on a small leftover piece of dough that I baked, for a shorter time, as a small cookie and ate with my tea. It had the more tender crumb, but I will need to check when the regular ones have cooled, as this one was slightly warm. I did a double recipe, which with the larger square stamps, gave me just eleven large cookies.
We each had a cookie for dinner. The taste and texture are excellent, so from now on I will use whole wheat pastry flour along with King Arthur AP.
Navlys, it is always good when we think that we are staring into baking disaster to find out that we have instead achieved a triumph!
I baked my version of "Dutch Oven Dinner Rolls," from King Arthur's site. I make mine with two-thirds whole wheat and use 5 oz. water. I use ¾ cup of buttermilk. I reduce the salt from 1 tsp. to ¾ tsp. I add a tablespoon of flax meal. I use malted milk powder, which I increase from 2 to 3 Tbs. I replaced 4 Tbs. butter with 4 Tbs. olive oil. The rolls bake in the Emile Henry round Dutch oven, which I grease and coat with farina to prevent sticking. The rolls are perfect for sopping up any leftover stew broth in the bowl, as they are soft.
Oh, that looks yummy, Joan.
Our weather has been reminiscent of September or October. Wednesday had a high of 60 F, after an overnight low in the 30s. While that is not exactly beef stew weather, that is what we both wanted for dinner, so I made beef stew. I used stew meat and red potatoes from one of my favored vendors at the farmers market, as well as some of the rosemary from a plant I bought from that booth. A yellow bell pepper came from another vendor. Carrots and mushrooms were from the local grocery store. I thicken it with ground oats. We had it with dinner rolls I baked.
I also made yogurt today.
We had leftover pizza, which was an easy meal, since we drove for an hour to our favorite orchard for apples. We came home with a half bushel of Evercrisp, which is an excellent eating apple, and a favorite of Scott's, a half bushel of original Winesap (the small ones), which is my favorite for baking. We also bought three half bushels of seconds that are for applesauce or apple butter. One is mostly Ida Reds, while the others are a mix. At $10 per bag, they were an excellent bargain. I will start working on them later this week.
I baked my Half Whole Grain Flatbread on Monday and flavored it with two generous tablespoons of Everything Bagel topping. They are tasty!
I made sourdough pan pizza for dinner, but for some reason, the dough stuck to the pan, and I had to pry off the pizza. That has never happened before. I recall that the dough, when I put it into the pan for the second rise seemed denser than usual, and the baked crust is drier. I speculate that I got distracted and added one of the wholegrain flours twice, which would explain the lower hydration. The pizza was still tasty, but the pan is soaking.
Navlys, sometimes, as with your banana bread and my pizza crust, things go wrong.
posted in wrong topic
On Monday, I used the tomatoes that ripened in the house (we still have some green ones) to make pizza sauce. I froze half of it and used the other half for our dinner pizza. Tomatoes removed from the plants to ripen inside are never as good as the ones that ripen in the height of summer, so sauce is a good use for them.
On Sunday, I baked "Cinnamon Swirl Brad," from the King Arthur whole grain cookbook, a recipe that I have been wanting to try for a while. My changes to the recipe were to replace 4 Tbs. of butter with 3 Tbs. avocado oil, replace the orange juice with water, replace the milk with buttermilk, and to add 1 Tbs. flax meal and 2 Tbs. special dry milk. It was a heavy dough, and I add a teaspoon of water. Next time, I will add an additional tablespoon. It was a fun bread to make, although it takes some doing to roll out a 40-inch rope of dough, which is then coiled into a pan. I used a round Emile Henry baking dish (yes, the one King Arthur is currently selling). I baked it for 33 minutes, but I would probably cut that to 30 minutes, as the bottom was slightly overdone. We enjoyed having slices for dessert tonight. The bread is a bit heavy, so the additional tablespoon of water is needed. I cut the powdered sugar in the glaze from 1 cup to 3/4 cup and used just 1/4 tsp. vanilla, but next time, I would use 1/2 tsp. I did not add the drop of almond extract.
Great looking turkey, Len!
For dinner on Saturday, I made Cider Braised Chicken with Mushrooms, which is my take on an "Eat Voraciously" recipe for "White Wine-Braised Chicken and Artichokes." My experiment adds apple cider and chicken broth, and deletes the artichokes and olives, both of which my husband does not like. It came out very well. We had it with a mixture of brown and wild rice, accompanied by microwaved frozen peas. We have enough for tomorrow's dinner.
We had the rest of the Shrimp and Vegetable Fettuccini for dinner. That gave me time to finish a second sewing project.
There will be no trick or treaters in our neighborhood tonight. All the action is in town, where they are doing Trunk or Treat.
Your granddaughter is certainly making the most of her college studies.
I do have to wonder, however, about why a third of the class did so poorly. Perhaps, they didn't have a good high school foundation?
We had the rest of the spaghetti squash lasagna for dinner tonight.
What a wonderful trip, Joan! That's a lovely picture of everyone.
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