BakerAunt

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  • in reply to: What are You Cooking the Week of November 12, 2017? #9795
    BakerAunt
    Participant

      Cwcdesign--PF is also the "stuffing" of choice in my house, and in my siblings' houses.

      For Thursday dinner, I sautéed red bell pepper in grapeseed oil with a clove of minced garlic. (Mushrooms would have been nice, but there were none in the refrigerator.) I cut up the rest of our roast into long strips, and added it and the remaining broth to the bell peppers, along with a little water. I stirred in the last half of a bag of semi-defrosted frozen broccoli. I added 1 Tbs. low-sodium soy sauce, before mixing in Bob's Red Mill Country Rice blend (Brown Rice, Wehani, and Black Japonica) that I'd done in the rice cooker. I added sliced green onion on top.

      • This reply was modified 7 years, 4 months ago by BakerAunt.
      in reply to: The Vanilla Shortage #9787
      BakerAunt
      Participant

        Rascals, I agree that there is probably a limit, but perhaps by the time you reach it, vanilla prices will have decreased from where they are today. 🙂 So, go ahead and use that kit!

        in reply to: I Now Understand Cream of Celery Soup #9784
        BakerAunt
        Participant

          I agree that organic does not necessarily mean tastes good. There was one store in Texas where the organic carrots did not taste good, and another one where they did. I've tried carrots at two different stores here, one had organic. Both packages were bitter.

          in reply to: What are You Cooking the Week of November 12, 2017? #9776
          BakerAunt
          Participant

            Sigh. I have not lived near a Trader Joe's for 20-some years, and I can count the number of times I've actually been near one in my travels and could stock up. The Aldi's in the larger town north of us has its grand re-opening today after remodeling and adding an addition. I was not impressed the one time I went there a couple of years ago, but I will check it out again.

            in reply to: I Now Understand Cream of Celery Soup #9774
            BakerAunt
            Participant

              I've also noticed after moving to Indiana that the carrots we get here are bitter, as compared to the ones I bought at a particular store in Texas (and those were organically grown as well). We have taken to buying the so-called mini-carrots in bags, but even these are not as sweet as what we were getting.

              • This reply was modified 7 years, 4 months ago by BakerAunt.
              in reply to: What are You Cooking the Week of November 12, 2017? #9767
              BakerAunt
              Participant

                Wednesday morning, I roasted two butternut squashes. I used most of the puree to make Curried Butternut Squash Soup, which I will have for lunches the rest of the week. I set aside one cup of puree for a Bundt cake recipe.

                in reply to: Onion Powder, Anyone? #9766
                BakerAunt
                Participant

                  I had been wondering about that Mike, so I'm glad that you commented on it.

                  in reply to: Onion Powder, Anyone? #9760
                  BakerAunt
                  Participant

                    Italian Cook--Those onion buns sound good. I don't think that dried onion goes bad, so you should be ok.

                    I bought dried onion from Walmart for that cracker bread I made last week. I've ordered some from Penzey's so that I can compare. The small Walmart bottle was 99 cents, but I was amazed at the price of the other jars of dried onion.

                    I note that some rye rolls I hope to bake also use dried onion.

                    in reply to: What are You Baking the Week of November 12, 2017? #9748
                    BakerAunt
                    Participant

                      On Monday, I put together the levain for Honey Spelt Sourdough Bread. I had it mixed up at 5 p.m. It sat all night in the cool house, and at 10:30 on Tuesday, I was ready to use it. I went ahead and proofed the yeast in warm water with a tablespoon of the honey, because I am more comfortable seeing the yeast activate. I then stirred it into the levain, along with the additional tablespoon of honey. I put all of that into the pan of the bread machine, then mixed in the additional spelt a cup of KAF all-purpose flour, and the salt. I put it on the dough cycle. It mixes for 5 minutes, then rests for 5 minutes. As the rest was ending, I added the 2 Tbs. of melted butter. Although the recipe had said 1 to 1 1/2 cups AP flour, I did not need that half cup, although the dough was slightly sticky when the bread machine finished the kneading cycle.

                      I let it rise in a covered bowl for an hour, then I greased the bottom half of my new Emile Henry long bread baker and liberally coated it with semolina. I formed the dough into a rough oval, then covered it on the mat for 10 minutes. I then shaped it by folding the oval in half lengthwise, sealing the edge with my hand, flattening the oval again, then folding it in half lengthwise again, sealing the edge, then rolling it into a cylinder, which I plopped into the baking dish, at which point I had to do a bit more shaping. I covered it with its domed lid. After an hour, it did not seem to have risen quite enough, so I let it go another 20 minutes but slashed it three times after 15 minutes. I then followed the directions for baking, but I moved the oven shelf down one rung, so that the bottom and the top of the baking dish would be centered in the oven. I followed the directions, although my oven may have been 25F hotter on the first ten minutes, since an oven thermometer showed me that it runs 50F hotter from the lower rack. I adjusted accordingly for the lowered bake time for the next 25 minutes, and the additional 5 minutes with the lid off. I baked to 198F. It's cooling on the rack, and it is a beautiful loaf. My husband asked when we can eat it, and I told him it should be cooled by dinner time.

                      Here is the Emile Henry Covered Loaf Baker that I used:

                      https://www.kingarthurflour.com/shop/items/long-covered-baker-glazed

                      It had been on sale for 20% off, and I had a Baker's Buck coupon, so it was a good deal. I used a recipe that was used in the King Arthur catalog for their 9x5 inch Emile Henry baker. With that 9x5 baker, however, people commented on how it was difficult to turn out the bread since its bottom section had no handles. The long baker has handles on both top and bottom, and I like its shape.

                      I'll add a note to this post about crumb and taste after dinner tonight.

                      Added Note: It's a wonderful bread with a chewier crust (did not reach crispy) and some of the larger holes that we like to see in "artisan" breads. I'm amazed that a bread recipe with 4 cups of spelt to 1 cup KAF all-purpose produced such a light interior texture. The levain was certainly a factor, but the dish likely helped as well, as it kept the steam in.

                      • This reply was modified 7 years, 4 months ago by BakerAunt.
                      • 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 November 12, 2017? #9746
                      BakerAunt
                      Participant

                        On Tuesday morning, I baked Pumpkin-Oat Muffins with a streusel topping. The muffin recipe was adapted from a Taste of Home recipe, and the topping was from another pumpkin muffin recipe in a an old Pillsbury cook booklet. For some reason, the warm muffins stuck to the muffin papers, although usually I do not have that problem with this brand of muffin papers. Perhaps they will come off more cleanly after the muffins cool completely.

                        Added Note: Yes, the muffin papers come off almost cleanly when the muffins are at room temperature. I'll make a note to save them for muffins that will be eaten when cooled.

                        • This reply was modified 7 years, 4 months ago by BakerAunt.
                        in reply to: What are You Baking the Week of November 12, 2017? #9744
                        BakerAunt
                        Participant

                          On Sunday, I mixed up the dough for a double recipe of my Whole Wheat Sourdough Cheese Crackers. I'll bake them later this week. Today, I mixed up the levain for Honey Spelt Sourdough Bread. The recipe was in a recent KAF catalog, but it is also on their website. I have a new Emile Henry long bread baker that I will be trying out tomorrow.

                          https://www.kingarthurflour.com/recipes/honey-spelt-sourdough-bread-recipe

                          • This reply was modified 7 years, 4 months ago by BakerAunt. Reason: added recipe link
                          in reply to: Batter to Pan Ratio (Again!) #9740
                          BakerAunt
                          Participant

                            Cass asked me to post for him this answer for Cwcdesign:

                            "I have read Carol's Bundt cake problem. Tell her to measure out the water in cups that she places in the pan right to the top. Then divide that amount by 3... then X by 2. This is the amount of batter required for 2/3rds of batter to allow for the rise due to the effect of the chemical leaveners.

                            If she publishers the amount of cups of water & the recipe I will provide the adjusted recipe to fill the pan.

                            Enjoy the day my friend.

                            ~CASS.

                            in reply to: Batter to Pan Ratio (Again!) #9734
                            BakerAunt
                            Participant

                              KAF sometimes talks about the "bakeable capacity" of some of its Bundt pans. I believe that they say 6 cups of batter for a 10 cup Bundt pan.

                              See:

                              https://www.kingarthurflour.com/shop/items/original-classic-bundt-pan

                              https://www.kingarthurflour.com/shop/items/party-bundt-pan

                              • This reply was modified 7 years, 4 months ago by BakerAunt.
                              in reply to: What are You Baking the Week of November 5, 2017? #9726
                              BakerAunt
                              Participant

                                I usually get between 2-5 limes, but given the very hot weather in Texas and the move, I was glad to get this one. They are large, and the one had 1/4 cup of juice, which along with the zest is the exact amount I need for the cookie recipe.

                                My husband plans to repot it sometime before spring.

                                in reply to: What are You Cooking the Week of November 5, 2017? #9725
                                BakerAunt
                                Participant

                                  As a side dish to a rotisserie chicken on Saturday night, I cooked 6 oz. of spinach noodles. I sautéed sliced mushrooms in butter, then added about a tablespoon of heavy cream and some pasta water. I drained the noodles and tossed them in the pan with that mixture. If I had been thinking, I would have added some minced parsley.

                                Viewing 15 posts - 6,781 through 6,795 (of 7,756 total)