BakerAunt

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  • in reply to: What are You Baking the Week of May 20, 2018? #12456
    BakerAunt
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      Skeptic--Did you sprinkle anything on the bottom of the cloche? I've found that with my clay bakers it helps to grease them, then liberally dust with farina (cream of wheat). I tried semolina, but it tends to burn. It seems to me that it not only prevents some sticking but also overbrowning on the bottom.

      I've not used a cloche. I have a bread bowl (no cover) and the Emile Henry long covered baker. I really like how the covered baker performs.

      From the cloches that I've seen, I think that you are correct that 7 cups of flour was too much. I think that 5 cups would likely be the limit.

      in reply to: What are You Cooking the Week of May 20, 2018? #12452
      BakerAunt
      Participant

        Lunch on Wednesday was an improvised frittata. I used one egg, some leftover mixed rice, chopped onion, the last of the grated mozzarella, some torn spinach leaves, and ¼ tsp. of Penzey’s “Forward,” a salt-free seasoning. I poured it into a small, heated frying pan in which I had melted some canola-butter spread, and pressed it down flat. When the time came to flip it over, I didn’t quite achieve the perfect round, so it was bent on one side. However, it still tasted delicious!

        in reply to: What are You Cooking the Week of May 20, 2018? #12448
        BakerAunt
        Participant

          Tonight I'm making my salmon and couscous recipe but using Penzey's mural seasoning instead of dill. I'm only doing one piece of salmon; my husband will have the rest of the leftover hamburger stroganoff and rice.

          in reply to: In our back yard today #12444
          BakerAunt
          Participant

            Our local squirrel demolished our bird feeder--very disappointing since we enjoyed seeing the different birds.

            A friend who lives in London reports that they have lots of foxes in the city. She keeps her cat in at night, after it had a nasty encounter with one.

            in reply to: In our back yard today #12441
            BakerAunt
            Participant

              We frequently had foxes in our neighborhood when we lived in Lubbock. Occasionally, we see them here as well. I've never seen one curled up sleeping, however!

              in reply to: What are You Baking the Week of May 20, 2018? #12439
              BakerAunt
              Participant

                On Monday evening, I fed my sourdough starter and made the dough for a double recipe of my Whole Wheat Sourdough Cheese Crackers. I refrigerated it and will bake the crackers in a couple of days.

                BakerAunt
                Participant

                  In case anyone wants to read about Claire Ptak's cake as trendsetter, or wants to know what was served at the reception following the wedding, check out this article:

                  https://www.forbes.com/sites/michelinemaynard/2018/05/20/the-cake-flavor-youll-be-seeing-everywhere-and-more-from-the-royal-wedding-menu/#7ac047db6d1d

                  in reply to: What are You Cooking the Week of May 20, 2018? #12434
                  BakerAunt
                  Participant

                    Monday night dinner was roasted, cut-up potatoes and roasted panko-parmesan coated boneless chicken breasts, with peas as a side dish.

                    in reply to: What are You Baking the Week of May 20, 2018? #12430
                    BakerAunt
                    Participant

                      It's an overcast, cool Monday morning. I'm baking "3-C Cookies," a recipe that appeared in The Baking Sheet, 9.6 ((Autumn 1998), p. 26 and has been a favorite ever since. One additional note: the recipe was from Catherine S. Vodrey, who submitted them for the "Open Hearth" section of The Baking Sheet, where readers shared their favorite recipes. The recipe uses an egg and an egg yolk, and I had a yolk left after baking the Glazed Cheesecake Rolls last week. The three Cs are supposed to be cashews, coconut and chips (white chocolate). However, I found that cashews are wasted in these cookies, as the flavor gets lost amid the other ingredients. I used the suggested option of pecans, and I like that flavor. I always toast the coconut and the pecans. I used the #30 Zeroll scooper (2 Tbs.).

                      I cut the salt from 1 1/4 to just 3/4 tsp., as there is sodium in the baking soda and the coconut.

                      Although my husband says he cannot eat coconut, I've noticed lately that he is eating recipes that I bake with coconut, so I suspect that I will have plenty of help eating these cookies!

                      • This reply was modified 7 years, 3 months ago by BakerAunt.
                      • This reply was modified 7 years, 3 months ago by BakerAunt.
                      BakerAunt
                      Participant

                        There is a more detailed shot of one of the cakes on the Violet website:

                        https://www.instagram.com/violetcakeslondon/?utm_source=ig_embed

                        BakerAunt
                        Participant
                          BakerAunt
                          Participant

                            Mike: Try this one: https://www.delish.com/food-news/a20758915/compare-royal-wedding-cake-meghan-kate-diana/

                            It is not an easy cake to photograph. I also think that those holders detract from the cake--at least at the angle of the example you posted.

                            • This reply was modified 7 years, 4 months ago by BakerAunt.
                            in reply to: What are you cooking the week of May 13, 2018 #12410
                            BakerAunt
                            Participant

                              Navlys--I'm glad the sheet pan dinner worked well for you.

                              For dinner tonight, I made my adaptation of my Mom's hamburger stroganoff, which we had over mixed rice, with a salad on the side.

                              in reply to: What are you Baking the week of May 13, 2018 #12406
                              BakerAunt
                              Participant

                                I ended up using both hands to pull back the sides around the center, after the second rise, for the filling. That worked well, and they are still light and had good oven spring. My husband and I each had one of the Glazed Cheesecake Rolls for dessert. I'm looking forward to having them for breakfast early tomorrow morning.

                                One other note: I used the Zeroll 40 (Tablespoon) scoop to apportion the cheesecake filling. I used the Zeroll 100 (teaspoon) scoop to apportion the frosting. That helped a lot with dividing it evenly among the sixteen rolls.

                                • This reply was modified 7 years, 4 months ago by BakerAunt.
                                in reply to: What are you Baking the week of May 13, 2018 #12403
                                BakerAunt
                                Participant

                                  I haven't baked since Monday, so it was time to get back into the kitchen on Friday.

                                  I shelled pecans in the morning and made a batch of my Cherry Granola (recipe on this site). I eat it occasionally for breakfast, but my husband has developed a habit of snacking on it, so I am making it much more often than I once did.

                                  I'm also in the process of baking Glazed Cheesecake Rolls, a recipe from Pillsbury cook-booklet #37, "Breads, Breads, & More Breads," which I've had for at least thirty years. I re-worked the recipe a few years ago. This time, I substituted in 1 1/4 Cup white whole wheat flour, used 1/2 cup buttermilk in place of some of the water, added 2 Tbs. flax meal, added 1/4 Cup Bakers Special Dried Milk, and replaced 1 Tbs. of the sugar with 1 Tbs. of honey. Instead of 2 1/4 tsp. yeast, I used 1 tsp. regular yeast and 1 tsp. special Gold yeast.

                                  It is on its first rise. After that, shape it into 16 balls and allow to rise again. The recipe then calls for using a thumb to make a 1 1/2 inch indentation in the center. A Tbs. of cheesecake filling is then put in before baking.

                                  That will, of course, deflate the rolls a bit, so I'm thinking that I will not allow a full second rise. Also, it is difficult to get a symmetrical hole with a thumb. I'm thinking of using the bottom of a small juice glass. Any thoughts about that? I think the idea is similar to kolaches, so I looked at a couple of those recipes. Some make the indentation and add the filling before the second rise, while some do it afterwards, as does this recipe.

                                  Any suggestions?

                                  These Glazed Cheesecake Rolls are to for a celebratory breakfast very early tomorrow as I watch the wedding between Prince Harry and Meghan Markle. When I watched Prince William and Katherine's wedding seven years ago, I tried making crumpets that did not come out so well. I decided this year that since Meghan is an American--and she and Harry have ditched what a friend who lives in England calls those truly awful wedding cakes of fruit cake and fondant in favor of a civilized American wedding cake--that I would do likewise with breakfast!

                                  • This reply was modified 7 years, 4 months ago by BakerAunt.
                                  • This reply was modified 7 years, 4 months ago by BakerAunt.
                                Viewing 15 posts - 6,601 through 6,615 (of 8,068 total)