BakerAunt

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  • in reply to: What are You Cooking the Week of February 11, 2018? #11191
    BakerAunt
    Participant

      I had a bit of leftover ground turkey from last night's pizza, and I had the drippings from last week's roasted chicken legs with sweet potatoes, maple, and rosemary. I sautéed onion, celery, sliced carrots, and mushrooms in the drippings, then added the cooked ground turkey. I added 4 cups of turkey broth from the freezer, 3/4 cup mixed dried lentils, and 1/2 cup pearl barley. I seasoned with 1/2 tsp. dried sage. After bringing it to a boil on the regular stove, I let it simmer for an hour on the wood stove for a late lunch.

      Addendum: The flavor was delightfully tinged with the sweet potato and maple syrup from the drippings.

      • This reply was modified 7 years, 4 months ago by BakerAunt.
      • This reply was modified 7 years, 4 months ago by BakerAunt.
      in reply to: What are You Baking the Week of February 11, 2018? #11184
      BakerAunt
      Participant

        Mrs. Cindy persuaded me to try Ellen's buns when I needed rolls to take on our Thanksgiving trip back in 2015. We loved them--particularly with turkey sandwiches. I usually make a dozen rolls in a 10x10 inch pan for when we travel.

        My variation on the recipe:

        Use 3/4 cup buttermilk and 1/4 cup water
        Use 1 1/4 cup whole wheat flour and 2 cups KAF AP
        Add 2 Tbs. flax meal.
        I use 2 Tbs. honey in place of the 1/4 cup sugar
        I reduce the salt to 3/4 tsp.
        I use 2 tsp. yeast.

        in reply to: What are You Baking the Week of February 11, 2018? #11183
        BakerAunt
        Participant

          For Valentine's Dinner, I made the KAF Ultra-Thin Crust Pizza, and we each topped it according to taste.

          I also baked the Vanilla Pound Cake from KAF's Whole Grain Baking (pp. 384-385). (I reduced the salt to 3/4 tsp.) As I do not have access to my 12-cup Bundt Pan, I tried baking it in one of the Quartet pans and a 3 cup Kaiser Pan. I may have overbaked it a bit. (I've had this recipe test done before and not be done.) We cut up one of the little cakes into small slices, then had sugared strawberries over it and vanilla ice cream. I had planned to bake Valentine's Sugar Cookies, but we did our shopping run to the larger town north today, and Aldi's had lovely strawberries at a great price.

          • This reply was modified 7 years, 4 months ago by BakerAunt.
          in reply to: Pizza-Making ? #11174
          BakerAunt
          Participant

            I've commented a lot on what is not available in our very small town, but pizza can be ordered from Papa's (a restaurant). I've had their pizza at friends' house; it is expensive although good. A less expensive place, Bourbon Street Pizza (I think it might be a chain, at least in the state) opened last year across from the park. It is less expensive, according to our friends, and also very good. A third place, Culver Wings, on the outskirts of town, was selling pizza and hot wings, but I do not know if they are still in business, and no one I know ever got pizza from there.

            We like my pizza, so if we ever order out, it would probably be because of lots of company.

            I'm making the Ultra-Thin Crust Pizza tonight. I wonder what inspired that choice? 🙂 Could it be because we have been talking a lot about pizza these past few days?

            in reply to: What are You Cooking the Week of February 11, 2018? #11157
            BakerAunt
            Participant

              Dinner tonight is salmon baked with dill and couscous, and steamed broccoli on the side.

              in reply to: Pizza-Making ? #11156
              BakerAunt
              Participant

                Our internet was out for over 24 hours, so I'm just reading these posts. I actually put a LOT of topping on the KAF Ultra-Thin Crust Pizza, and it does just fine. I suspect that the KAF Thin Crust Pizza would be fine as well.

                I always stretch out my pizza dough by hand on the parchment on which I will bake it.

                in reply to: What are you cooking the week of February 4, 2018? #11141
                BakerAunt
                Participant

                  I also would like to try a rosemary plant again. I used to keep them going fairly well before I got married, in part because the kitchen got excellent southern light. The house I moved into was just plain dark. Now that we are in Indiana, we have great sunny windows, so it's time to see about a rosemary that can winter inside.

                  in reply to: What are You Baking the Week of February 11, 2018? #11133
                  BakerAunt
                  Participant

                    For tonight's dessert, I used the KAF recipe for Cider Doughnuts as a base, but I used 3/4 cups whole wheat pastry flour and 1/2 cup KAF AP (and no Hi-maize fiber). I added 2 tsp. ground flax meal. I deleted the cinnamon. I used buttermilk instead of regular milk. I probably should have adjusted the baking soda and baking powder (and followed my own advice above!). The doughnuts came out ok, but the Cider flavor really does not come through, as some reviewers of the recipe noted. I thought that leaving out the cinnamon might let the apple flavor come through, but it made no difference. They are somewhat blah.

                    I used the maple glaze recipe from another KAF recipe--100% Whole Wheat Apple Cider Baked Doughnuts with Maple Glaze. I would have made that recipe instead, except that I do not have any applesauce.

                    I also baked my version of a whole grain bread that uses the KAF Mixed Grains. I used the Emile Henry long baker.

                    • This reply was modified 7 years, 4 months ago by BakerAunt.
                    in reply to: What is Coarse Rye Meal? #11129
                    BakerAunt
                    Participant

                      Bob's Red Mill carries Organic Pumpernickel Dark Rye Meal--except that they are currently out of stock.

                      https://www.bobsredmill.com/shop/flours-and-meals/organic-pumpernickel-dark-rye-meal.html

                      I think that is what I want for coarse rye meal, so Mike's suggestion is a good one. Now I need to find a supply.

                      • This reply was modified 7 years, 4 months ago by BakerAunt.
                      in reply to: What are You Baking the Week of February 11, 2018? #11125
                      BakerAunt
                      Participant

                        Cwcdesign: Here is what Cass always said. (It is also in Shirley Corriher's book on baking.) When you add 1 cup of buttermilk, add 1/4 tsp. baking soda, but reduce the baking powder by 1 tsp., since baking soda has 4x the rising power of baking powder. For 1/2 cup buttermilk, that would be 1/8 tsp. baking soda and reduce the baking powder by 1/2 tsp.

                        in reply to: What is Coarse Rye Meal? #11124
                        BakerAunt
                        Participant

                          Ginsberg seems to refer to pumpernickel as whole rye, which he has as a separate ingredient. Perhaps there is an extra coarse flour?

                          There doesn't seem to be a standardized way of naming different rye flours. I've figured out white and medium. Bob's Red Mill sells a dark rye, which I use in my Limpa Bread. I'm planning on buying a pumpernickel--not a term he uses for rye flour.

                          He has a picture of these types: white rye flour, medium rye flour, dark rye flour, fine rye meal, medium rye meal, coarse rye meal, and malted rye berries.

                          He seems to distinguish between flour and meal.

                          in reply to: What are you cooking the week of February 4, 2018? #11111
                          BakerAunt
                          Participant

                            Chocomouse--When I saw your comment about having a lot of cauliflower, I remembered a cauliflower soup, which is one of my favorites. (I can't wait to find the top of the blender, once we get this place remodeled.) I have posted it in the recipe section.

                            in reply to: What are you baking the week of February 4th, 2018 #11103
                            BakerAunt
                            Participant

                              Today I baked Christmas Crispbread (Julknackebrod) from the recipe in Beatrice Ojakangas' The Great Scandinavian Baking Book (pp. 59-60). I substitute in buttermilk (the first jar of my newly cultured batch) for the regular milk, It's the third time I have baked this recipe (first time was last Christmas Eve), which has become my husband's favorite cracker. As an experiment, I reduced the yeast by 1/4 tsp.. The recipe calls for two packets, so I used 4 1/4 tsp.; it may be that 4 tsp. would be sufficient. It was a good project for a cold afternoon with plenty of snow on the ground outside and a frozen lake.

                              • This reply was modified 7 years, 4 months ago by BakerAunt.
                              • This reply was modified 7 years, 4 months ago by BakerAunt.
                              in reply to: What, NO Buttermilk?! #11102
                              BakerAunt
                              Participant

                                I used some of my first jar of buttermilk today--about half the jar. I added milk to replace what I took out, and I'm now letting it warm for a couple of hours next to the wood stove. I shook the buttermilk before I used it, and it was nice and thick. I'm using it to bake another batch of Juhlknackebrod, which has become my husband's favorite, instead of crackers.

                                • This reply was modified 7 years, 4 months ago by BakerAunt.
                                in reply to: What are you baking the week of February 4th, 2018 #11095
                                BakerAunt
                                Participant

                                  I was using the Zotuba lame that I bought from KAF. It has worked well on loaves. I'm not sure what happened here.

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