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KAF did have a glazing sugar that does not have cornstarch, but I just looked at the KAF site, and it is not to be found.
Cwcdesign--Go ahead and try the Irish Cream flavoring, maybe 1/4 tsp.
March 23, 2018 at 3:57 pm in reply to: Old Family Recipies that are not Really Old Family Recipies! #11740That's why sites such as Nebraska Kitchen are so important. When I started reading and commenting on the now defunct KAF Baking Circle, I realized that I had more scope than I thought for experimentation, provided I kept some basic guidelines in mind--what Cass (Kid Pizza) calls baking science. I don't think that most of us get those basics or have the "why" explained, so the process at first seems mysterious. What I've learned here and from some books have helped me become bolder in the kitchen.
And then there are those chefs who like to keep the process mysterious....
Perhaps a parallel to this story is that if you search a recipe on the internet, a lot of times, what comes up is the same recipe over and over--sometimes without attribution. A lot of cooking blogs are batting around the same recipes.
Fascinating article! Thanks for posting the link, Aaron.
Did you see that KAF has introduced bagel molds? https://www.kingarthurflour.com/shop/items/bagel-molds
I've wondered if it is useful or a gimmick.I like the bagels that Einsteins produces, although I doubt they are authentic. There was a great, independent bagel place in Lubbock called Hoots, but they felt that they had to offer other items (waffles, sweet rolls) when they were forced to change location in the shopping center in which they were located, and they lasted less than a year. I don't like the ones that Trader Joes sells, nor do I like any of those on the grocery aisle.
Maybe once my kitchen is redone I'll consider trying to make my own--at least once.
March 23, 2018 at 2:00 pm in reply to: Old Family Recipies that are not Really Old Family Recipies! #11723No one in my family ever claimed "an old family recipe," except for a great-grandmother's potato salad, which is made with mashed potatoes, chopped onion and celery, hard boiled eggs, dill pickles, mayonnaise, and mustard. My mother never used a recipe on it, so my sister has worked up one that she thinks is pretty close. I've not seen anything like it.
Oops: it also had chopped iceberg lettuce
My mother was clear that her pumpkin pie recipe came off of a can of evaporated milk. I've changed the recipe over the years, so I can now claim it is truly my own. One thing that surprises me with this article is that so many of these cooks and bakers did not do any experimenting but followed the recipe as given. Even with recipes that I really like, I find myself introducing variations.
Ok, today I decided to make the spaghetti squash quiche recipe for lunch--Hah! It is in the oven now, and although I started working on it shortly after 10 a.m., it won't be done until almost 3. I'm hoping that I can talk my husband into having it as dinner.
I thought that the quiche pan Haedrich was using was a bit small, but it may also be that the one I have exaggerated its claim to be 9 1/2 inches, I think maybe it was more like 9 inches. And maybe I put too much of the spaghetti squash in. At any rate, I had overflow when I was adding the egg mixture even before I put it in the oven (should have stopped with the sauce sooner). I scrambled some still leftover egg-milk mixture and ate it separately. I wish that I had paid attention to my instincts and used the 11-inch quiche pan with removable bottom that I have and made a bigger crust. (Somewhere I'm sure that I have a 10-inch tart pan with removable sides. Sigh. I keep waiting for our contractor to get off of his current job and get with the remodeling.) I am not looking forward to clean-up. I did have the crust on a rimmed pan, but I had not thought to line that pan with parchment.
On the positive side, I adapted a recipe that I have for a cornmeal pie crust and used that for the quiche. It came together well and blind baked well.
I'll report separately on taste, etc.
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This reply was modified 7 years, 1 month ago by
BakerAunt.
I'm not sure about the proportions, but I do know that whole milk will behave differently from cream in a glaze. I've found that out with some of my sweet rolls. I also find that if I use cream, the glaze holds up longer. The cream will make it thicker. If you use whole milk, you might want to add a little melted butter with it.
We had a small spinach salad alongside Salmon with Dill and Couscous.
Thanks for posting about this experience Wonky. It's good to know that sometimes dough that does not seem to be rising can be saved.
After the morning muffins, I settled down for an afternoon of baking. We had found lovely strawberries on sale at Aldi's yesterday, so that means strawberry shortcakes for dessert again. Instead of a pound cake this time, I used the cake part of a KAF recipe titled Lemon Custard Cake that is designed for an 8-inch Maryann-style pan.
https://www.kingarthurflour.com/recipes/lemon-custard-cake-recipe
I made it in my Chicago Metallic Pie Bowl pans. I have two, and there are four wells per pan, with each well like an individual Maryann pan. Here's what they look like. Mine were a T.J. Maxx splurge, and I've used them in this recipe before.
I made a few changes to the recipe. I do not have or use the Cake Enhancer that KAF sells, so I left it out. I also left out the lemon oil and/or zest and used 1/4 tsp. strawberry extract instead. I've baked these before for shortcake, but they always seemed a bit dense to me. I wondered if I could get a more tender cake if I used Bob's Red Mill unbleached, extra-fine cake flour. I substituted it in by weight, as it is denser than the KAF flour. Of course, I used my new best friend--the grease-- for the pans, and it worked great. I baked them for 20 minutes at 325F. The little cakes have a nice tender texture but still hold up well to having sliced, sugared strawberries spooned into the middle and down the sides. I will bake this recipe with these changes again.
I also baked a loaf of the Buttermilk Grape Nuts bread, as we are almost out of bread.
I'll end the evening by feeding my sourdough starter and making up the dough for my Whole Wheat Sourdough Cheese Crackers. I've promised my younger stepson back in Texas a care package.
BevM--These were bought. I've not tried dehydrating the ones we pick because after I get done making jam and pie filling--and baking with fresh blueberries, my husband covets all the rest to freeze and use on his oatmeal. We didn't pick as many this year, due to getting here later than usual, so my husband ran out of blueberries early this week. Horrors: Unless he breaks down and buys some frozen ones in the store, he will have to wait four months--assuming that all goes well with the blueberry crop this year at the place where we go to pick.
I recall that Omaria mentioned in a baking circle post that blueberries are harder to dehydrate than some other fruits. I seem to recall that like cranberries, you have to briefly boil them to break the shell of the skin before dehydrating. If we ever get our remodeling started and finished, I'll look for the instructions that are with my dehydrator.
Very, very cool, Wonky!
This morning I made Raisin Bran Muffins (recipe on this site), using the rest of my supply of dried blueberries rather than raisins. I also used the "grease" to do the muffin pan. Once again it worked well, and it seems to keep the muffins from overbrowning (ok getting slightly blackish brown) on the pan surface.
I've used it for nearly two months after the sell-by date. As long as it smells ok, I think it is fine for baking. I probably wouldn't use it for salad dressing.
You can freeze buttermilk, and I've done so. It will separate when it thaws, so you have to whisk it back together.
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This reply was modified 7 years, 1 month ago by
BakerAunt.
I note that even with the rye starters, Ginsberg's recipes usually have a sponge stage that is "overnight" or 10-12 hours.
He says that refreshing his starter once or twice a week "strikes a happy medium--as long as I make sure to build my sponges on cultures that have never gone more than 36 hours since their last feeding" (37).
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This reply was modified 7 years, 1 month ago by
BakerAunt.
We pick blueberries at a local place, usually starting in July until some time in early August. A lot depends on the weather. The bushes would supplement the berries we pick--provided the birds don't eat all of them. We have acidic, sandy soil, so the blueberry bushes should be happy.
Coffee grounds and tea are another way of acidifying the soil.
My husband ate the rest of the Turkey Pot Pie for dinner tonight. I made Swedish Pea Soup (Artsoppa--imagine two circles over the A), from a recipe that appeared some years back in a Nordic Needle e-newsletter. (It's a needlework business.) I used yellow split peas (Bob's Red Mill) rather than whole yellow peas, so the soup is quicker to make, and no pre-soaking of the peas is needed. I made one change, in that I sautéed the onion in some leftover bacon grease before adding the peas, water, chopped celery, sliced carrots, and the salt pork. Seasoning is thyme and marjoram, and I added black pepper.
It is a bit heavy on the salt, but I do enjoy this recipe and look forward to having it for lunch the rest of the week.
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This reply was modified 7 years, 1 month ago by
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