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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.
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.
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This reply was modified 7 years, 4 months ago by
BakerAunt.
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!
Thanks for letting us know, Navlys, that the Milk Street Cookbook is a good one.
I'm doing another sheet pan dinner tonight--whole chicken legs and peeled, cut-up Russet potatoes, drizzled with olive oil (or rubbed with it in the case of the potatoes), then sprinkled with Penzey's Poultry Seasoning and their Sweet Curry. I roast for an hour at 400F. We will have either steamed broccoli or peas with it.
Monday afternoon I baked Espresso & Kahlua Brownie Chip Cookies--a recipe on this site that was posted by Lorraine on the Old Baking Circle, then re-posted on the new KAF Baking Circle by Karen Noll. I posted it here.
It made 14 large cookies. (I used the Zeroll #13 scoop, which KAF sells as a "quarter cup" scoop. I used semisweet Ghirardelli Chocolate squares. I used Mexican vanilla, since I have it. I was able to use Guittard dark chocolate chips that are the regular size. I baked the two trays of cookies individually for 19 minutes.
I need to shake up my lunch menus, so on Monday I made Smashed Chickpea Salad, using the recipe at Smitten Kitchen:
I used yellow rather than red onion, since that is what I have in the house, but red onion would be better. I used a couple tsp. of lemon juice and no zest. (Really--how much is "juice of one lemon?) Instead of olive oil, I used some Ken's Simply Vinaigrette that is sitting in the refrigerator. I had some of the smashed chickpea salad spread on a slice of toast, then a little on the side with some of my cheese crackers. It is a good addition of my lunch rotation--where I can go slightly wild--since my husband and I do not eat the same menu at lunch (nor at breakfast for that matter). He does not care for chickpeas, but I enjoy them. I have enough for a couple more lunches.
For Sunday dinner, I made Maple-Glazed Pork Roast, a recipe from Cook's Illustrated (March/April 2003), mashed potatoes, and steamed broccoli.
Bleached flour is what I use for my shortbread.
One additional note on that cherry cake: the topping softens up nicely the next day. So, it does work to have it on for the entire hour of baking. Just wait a day to serve the cake. It has stayed nicely moist.
I should also mention that I bake it in a 10x10 inch ceramic dish that came from KAF.
Wonky--I didn't realize that you are also a member of the Order of the Flax Meal!
I roasted boneless chicken breasts that were smeared with mayonnaise and coated with panko, garlic powder, onion powder, freshly ground black pepper, and freshly grated Parmesan cheese.
I wanted potatoes with it, so I first cut up four medium-sized yellow potatoes, rubbed the pieces with olive oil, put them on a parchment-covered rimmed baking sheet, sprinkled with a bit of salt, and baked for 30 minutes at 400F. I then pushed the potatoes to each side of the pan, and put the two coated chicken breast halves in the center. I sprinkled any left over coating over the potatoes. I reduced the temperature to 375F and roasted for 30 minutes. It came out very well, and I will make it this way again.
Don't feel bad Navlys. I had a similar problem with "sirloin tip." (It's in the cooking forum, under that title.)
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This reply was modified 7 years, 4 months ago by
BakerAunt.
My favorite use of corned beef hash--when I can find the reduced fat, less salt can--is to saute onion to add to it, then add ketchup. I stuff it into a red bell pepper (used to use green ones). I set it upright in a microwaveable dish, then microwave on high for a few minutes. It is not a dinner that I can feed to my husband, so I have not made it for a long time.
On a very windy Friday, I'm baking a double recipe of Whole Wheat Sourdough Cheese Crackers from the dough that I made on Monday.
Baking my own crackers has spoiled me. We were at friends' house for dinner, and she served Wheat Thins with guacamole before dinner. I was amazed at how sweet the Wheat Thins tasted to me--and not in a good way. I used to like eating Wheat Thins, but now I would not buy them.
I would like some additional cracker recipes. I have a rye one that I like. The Swedish Christmas Crispbread is good, but it is higher in fat than I would like. I've not been able to bake an oat cracker that isn't rubbery.
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This reply was modified 7 years, 4 months ago by
BakerAunt.
Joan--the only issue is that the topping tends to get overly browned during the long baking time. I'm wondering about waiting 20-30 minutes and then putting it on top. Or maybe I should put half the topping on, then half-way through add the other half.
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This reply was modified 7 years, 4 months ago by
BakerAunt.
I thought that I was done baking for the day, but I went back into the kitchen Thursday evening and baked a pan of my Healthier Corn Bread to go with the soup I made yesterday that we are having for dinner tonight.
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This reply was modified 7 years, 4 months ago by
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