BakerAunt

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  • in reply to: What are You Baking the Week of August 5, 2018? #13129
    BakerAunt
    Participant

      The KAF Honey Spelt Sourdough Bread has good flavor. It seems a bit dry to me, even though the dough was wet. I baked it in an Emile Henry long bread baker. I removed the lid at 25 minutes (recipe states 25-30).

      I may experiment with refrigerating the levain, especially when the weather is hotter.

      in reply to: How are the 2018 Gardens Progressing? #13119
      BakerAunt
      Participant

        Finally, one of the tomatoes is beginning its path towards redness. I have bacon, and will have great bread, on hand for that moment. Next year, my husband plans to start the plants earlier on our sun porch. We delayed because we had been told the contractor would start no later than March....(still waiting).

        in reply to: What are You Baking the Week of July 29, 2018? #13117
        BakerAunt
        Participant

          I fed my sourdough on Saturday, and I made up the dough for another batch of my Whole Wheat Sourdough Cheese Crackers. Between my husband and my stepson, the last batch rapidly disappeared. The dough will need to sit in the refrigerator until Wednesday or Thursday.

          in reply to: What are You Baking the Week of July 29, 2018? #13108
          BakerAunt
          Participant

            I found a not overly sweet zucchini muffin recipe, “Zucchini Muffins with Lemon Thyme,” in a cookbook, Herbs Love Tomatoes, Pepper, Onions and Zucchini, by Ruth Bass (p. 169). KAF recently featured a lemon-zucchini muffin recipe as well. I compared the two, and overall quantity of ingredients were about the same although ingredients varied. In addition to using lemon zest, the KAF recipe used regular milk rather than buttermilk, granulated rather than brown sugar, more baking powder. 4x the salt (!), slightly less oil, no ginger, and no lemon thyme.

            After reading the reviews of the KAF recipe, I used Bass’s recipe as my base. I substituted half whole wheat flour, reduced the oil from ½ to 1/3 cup. I do not have lemon thyme. I considered using lemon extract, but I decided not to do so and to delete the ginger. I added ½ cup of KAF cinnamon chips from my stash (KAF sells something different now.). I baked these as six large muffins, in part because I realized that my regular muffin pans have yet to be unpacked. I sprinkled them with demerara sugar. I had used THE grease on the pan, and they popped out just fine. They are a bit flat on the top. Next time, I will add ¼ tsp. baking soda to offset the buttermilk; I'll leave the baking powder as is.

            I baked these for a quick grab-and-go breakfast for tomorrow, as my husband and younger stepson need to leave here at 6 a.m. in order to drive to Michigan City, so my stepson can take the bus to the airport. He can also take one to have as a snack while he is waiting for his plane. If the taste is good--as the aroma promises--I will bake another batch tomorrow and freeze some, since I have leftover grated zucchini.

            Next Morning Tasting Note: The muffins are very good, although slightly dense. I'll try another batch with added baking soda.

            • This reply was modified 6 years, 11 months ago by BakerAunt.
            • This reply was modified 6 years, 11 months ago by BakerAunt.
            • This reply was modified 6 years, 11 months ago by BakerAunt.
            in reply to: How are the 2018 Gardens Progressing? #13103
            BakerAunt
            Participant

              We picked our first red bell pepper a couple of days ago and cooked with it tonight! We have two little ones now forming, but it will probably take a couple of months for them to ripen.

              in reply to: What are You Cooking the Week of July 29, 2018? #13102
              BakerAunt
              Participant

                We picked the first red bell pepper from the garden, so it had a starring spot in tonight’s stir fry. I roasted a large chicken half-breast for 30 minutes at 375F, using a minimal mayonnaise and panko coating. I then stir fried some separated onion slices, added celery and the red bell pepper, then halved mushrooms, the cut-up chicken, and broccoli florets. I had about two cups of the sauce left from the Caramelized Chicken Legs recipe I made on Tuesday and re-ran on Wednesday, so I heated it up, then thickened it with 2 Tbs. of cornstarch. I poured that over the vegetable mixture. We ate it over brown rice. Delicious!

                in reply to: grass fed beef #13099
                BakerAunt
                Participant

                  Thanks, Mike. As I read the article, I thought about how manufacturing meat conflicts with the local food movement and the emphasis on "natural." I do, however, get the point about the amount of resources that are needed to raise animals.

                  And would they also manufacture eggs if they get rid of the chickens?

                  And what of county fairs and 4H clubs? It would certainly be a cultural shift.

                  The ground beef that I'm getting at the local farmers' market is exceptional, and at $4 a pound, a bit less expensive than what I can get in the groceries around here.

                  in reply to: grass fed beef #13095
                  BakerAunt
                  Participant

                    Mike--Whatever you fixed has now created the same issue for me that Len was having with the link--I now just see who liked it.

                    in reply to: CNBC says lemon prices are going up #13093
                    BakerAunt
                    Participant

                      Maybe we should freeze lemon juice while we can. Of course, that is no help for all the recipes that want fresh zest.

                      I also told my husband that we need to get a lemon tree that can grow in a pot here. (Well, we need to get one if the contractor ever starts and finishes our renovation. Sigh.)

                      I suspect that the California drought is also why broccoli prices have increased.

                      in reply to: What are You Baking the Week of July 29, 2018? #13090
                      BakerAunt
                      Participant

                        I baked my variation of Ellen's (once Moomie) Famous Buns on Thursday afternoon. My husband will grill hamburgers this evening. I made the recipe as ten buns, rather than eight, which are large enough for us. I usually use this recipe for rolls when we are traveling, so I look forward to sampling them with hamburgers. Added Note: I really like the softness of these buns with hamburgers.

                        I'm very pleased with my blueberry pie. I have started using all butter in my buttermilk crust rather than using Crisco and adding 2 Tbs. sugar to the crust for a fruit pie. Instead of brushing the crust with beaten egg, I've been brushing it with heavy cream. That gives the crust a lovely golden color, and it also seems to help with flakiness.

                        • This reply was modified 6 years, 11 months ago by BakerAunt.
                        • This reply was modified 6 years, 11 months ago by BakerAunt.
                        in reply to: What are You Baking the Week of July 29, 2018? #13086
                        BakerAunt
                        Participant

                          This Wednesday evening, I'm baking a blueberry pie.

                          in reply to: grass fed beef #13085
                          BakerAunt
                          Participant

                            It's good to hear from you again, Aaron.

                            Beef is more expensive here in northern Indiana than it was in the lower panhandle of Texas, even at Walmart. My husband and I do not eat a lot of beef and tend to wait for specials. I've bought our last three pounds of ground beef at the farmers' market. It's local, probably not grass fed, as I doubt that anyone has that kind of land for cattle here in corn and soybean country, but it is hormone-free and processed and packed in a USDA plant. We think it tastes better than what the grocery store carries, and it's even slightly less expensive at $4 a pound.

                            in reply to: Product Recalls #13084
                            BakerAunt
                            Participant
                              in reply to: What are You Baking the Week of July 29, 2018? #13075
                              BakerAunt
                              Participant

                                On Tuesday evening, I experimented with the KAF recipe, “Cranberry Orange Rolls.” I made it once a couple of years ago with cranberry-orange sauce as the filling and liked it. I have about 1/2 Cup of blueberry pie filling left over from canning, and I needed a recipe to use it up, so I decided to experiment to see how the filling would work with this dough. I substituted in 2/3 Cup whole wheat flour, added 2 Tbs. flax meal, used buttermilk in place of the orange juice, and deleted the Fiori de Sicilia. I used the bread machine to mix and knead the dough, but I let it rise, as always, in a greased bowl. I actually own the 9-inch square ceramic baker that was featured in the catalog with the recipe, so I baked the rolls in it. I will add the glaze/frosting to the cooled rolls tomorrow.

                                Note: The dough recipe is great. The sweet rolls could have used some additional filling, but they are tasty and were a hit at breakfast.

                                • This reply was modified 6 years, 11 months ago by BakerAunt.
                                in reply to: What are You Cooking the Week of July 29, 2018? #13073
                                BakerAunt
                                Participant

                                  For Tuesday dinner, I made a full recipe of the Cooks Country All-American Potato Salad. (Yes, that’s the third time I've made it this month.) I also tried a new recipe from Genius Kitchen: “Caramelized Baked Chicken Legs/Wings." I used six whole chicken legs. I also increased the ketchup and added a bit of brown sugar. After 50 minutes, I increased the temperature to 375F, and I roasted it for another 15 minutes. The recipe was a hit with my husband and younger stepson. It made a lot of sauce, which I’ve saved to use in another recipe. (Next time, I might just do a half recipe of the sauce.) We had found nice sweet corn and some green beans at the farmers’ market this evening, so we had those as well.

                                Viewing 15 posts - 6,301 through 6,315 (of 7,928 total)