Forum Replies Created
-
On Thursday, I baked a Pumpkin Pecan Coffee Cake, using as my base recipe the "Glazed Pumpkin-Pecan Cakes" recipe in Better Homes and Gardens 100 Pumpkin Recipes, p. 12. I had made it before as 12 Bundlettes, but this time I used a 10 cup star Bundt pan. I did not sprinkle the pecans in the bottom of the Bundt pan, because I feared they would scratch it. instead, I put 1/2 cup diced pecans into the batter. The cake baked well. I will glaze it tomorrow--but not with the orange glaze the recipe uses. I think a maple glaze would be nicer.
Joan--I'm glad my pie crust rolling technique was helpful. I usually put parchment paper on the bottom--simply because it is wider than waxed paper--and saran on the top. I hope the pie will taste ok.
Your dinner menu sounds delicious, Italian Cook!
We are having a cool, rainy day, the first one in a very long time. I'm making a beef rump roast in the crockpot with Yukon Gold potatoes, carrots, and mushrooms. I'm experimenting by cooking it for longer on low.
I also baked two pie pumpkins, removed the peel, and processed the pumpkin. I'll freeze it in portions later tonight.
I'm baking a new recipe, the KAF Heart of Winter Loaves. (The recipe says "loaf" but it makes two, so it should be loaves.) I've made a few tweaks to the recipe: I used 2 Tbs. honey instead of sugar. I deleted the special dried milk. I used 3/4 cups buttermilk and 1 cup of water. I used 1 tsp. of the gold yeast and 1 tsp. of the regular yeast. I did have to add an additional 2 Tbs. regular KAF flour. I'm using the bread machine to knead it. I may bake it as two loaves in my double "French Bread" pan (the one with all the holes to crisp the bottom). I won't do the seeds, since they are a problem for my husband. I'll add to this post later.
The rise was much faster than the recipe states, although I did use half regular and half special gold yeast. The first rise took only 50 minutes, then I divided the dough, shaped it into ovals and let it rest covered for 10 minutes. I shaped it and put it into the French bread loaves pan. 40 minutes later I put it in the oven, and it only needed 25 minutes baking time.
With my changes, it's a lovely, soft wholegrain bread. I will definitely bake the recipe again.
Italian Cook: The salami is already cooked. For the ground turkey, I should have said that I cook it first. I actually do not pre-cook the vegetables and have not had a problem. I bake my pizza on parchment on an Emile Henry pizza stone at 425F for 15 minutes. I do pre-heat the baking stone in the oven for about 45 minutes.
