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For Tuesday dinner, I thawed a boneless chicken breast (yes, from a sale) and cut it in half. I rubbed it with mayonnaise, and dredged them in a mixture of panko, onion powder, garlic powder, chives, pepper, and freshly grated Parmesan. I roasted them at 375F for 30 minutes. To go with it, I sautéed chopped onion, chopped celery, coarsely chopped carrot, and mushrooms in grapeseed oil. I stirred in the leftover rice from last night and added a bit of the leftover broth. I also microwaved some frozen peas.
Ole Lady,
This would be an easier way to get the squash peeled:
Saturday evening, I tried an experiment with my springerle pumpkin mold. I had made springerle once years ago, and maybe it was the recipe, or maybe it was my technique, but I did not care for them and have not tried baking them again. I did try the KAF Springerle Shortbread recipe a couple of years ago, but the taste and texture made them a so-so cookie for me.
I decided to try making a brown sugar shortbread. I looked at the KAF recipe, then I googled brown sugar shortbread recipes. I ended up using 1 Cup of salted butter, 1/2 Cup light brown sugar, 2 Tbs. regular sugar, and 2 1/4 cups bleached flour. After making a smooth dough, I rolled it to 1/4 inch, but that was not deep enough, so I added another 1/8 inch. Once the mold is pushed down, the cookie is probably about 1/4-inch thick. I also used a copper pumpkin cut-out cookie cutter that is designed to go around the pumpkin springerle mold, so that the cookie has crisp edges.
I baked these on parchment at 325F for 35 minutes--checking at 25 minutes and 30 minutes. The design came out pretty well on about half of them, as I got better at it as I went along. I would still like a little more clarity on the design. Taste and texture is good (as of next morning.) However, I think that they might need 1/2 tsp. of vanilla next time.
I shopped Chefs back when they were out of the Midwest (Illinois?). Then Nieman-Marcus got a hold of them, and I had to pay sales tax in Texas. They also stopped carrying some of the really useful stuff, such as wide saran. (Not everyone has access to Sam's, Cosco, or a local restaurant store.) I do not recall if there was an additional owner before Target bought them to cannibalize for their customer data base and recipes. Much of the Cook's unsold inventory has ended up at Tuesday Morning on "close-out."
I'll have to look online. They were my favorite place to kitchen shop.
OK: Here's the scoop: https://www.chefscatalog.com/about-us/
Hi, Rascals,
I just saw your post. Here is the variation I used the last time I baked this bread:
I preheated the oven to 400F, but turned it down to 375F once the bread was in. I baked for 40 minutes to an internal temperature of 205. That will make the bread a darker color. For a lighter bread, perhaps bake for 35 minutes. I used my hearth pan.
1 cup whole wheat flour
1/2 cup rye flour
1 1/2 cups bread flour
1 1/2 cups AP flour
2 Tbs. flax meal
2 Tbs. special dried milk
2 tsp. salt.1/2 cup "honey water" (cleaned out a honey jar)--regular water will do
1 1/4 tsp. active dry yeast and 1 tsp. special gold yeast
3 Tbs. honey
3 Tbs. unsalted butter
9 oz. buttermilkBy "honey water," I simply mean that we had a jar with most of the honey scraped out. I save them, and when I bake bread, I put the water in them that I plan to use for proofing the yeast, so that the jar is cleaned out.
You can delete the special dried milk if you like. I'm trying to use it up.
Thanks for sharing your picture Riverside Len! That gives me encouragement to try some piping.
Tonight I made the KAF Ultra-Thin Crust Pizza.
I was going to add a note about the Chai Butternut Squash Bundt Cake on my previous post, but the edit button appears to be gone from it, so I will add it here: It is an absolutely wonderful cake, and I will be baking it again. It is not overly dense, and that cream cheese layer inside is wonderful to see as well as taste. I did not make the walnut sauce; it does not need it.
The Bundt pan I used is the Vintage Star, a 10 cup pan.
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.
