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Mike--I was wondering if cooking the frozen fruit first would make a better pie. Thanks for the insight.
Rascals--What recipe did you end up using for your sweet potato pies?
On Tuesday, I tried a new recipe, "Old-Fashioned Peanut Butter Cookies," that appeared in the R.S.V.P. column of Bon Appetit (January 1998), pages 28 and 30. The recipe was requested from Provisions, a sandwich shop on Nantucket. According to the requester, this cookie ended her husband's "lifelong search for the perfect peanut butter cookie." I baked a half recipe, and used my trusty #40 Zeroll scoop, instead of rolling them into balls by hand. (I got 27 cookies.) The only change I made was to substitute white whole wheat flour for 1/3 of the regular flour. It had an unusual mixing technique, in that the eggs are added, one at a time, AFTER adding half the flour mixture. The other half is added once they are incorporated.
I checked it against the recipe in my old Better Homes and Gardens New Cook Book (1976) which is the one I remember baking the most years ago. They are close, but this one has twice as much vanilla, a quarter cup more flour, and uses baking powder rather than baking soda, and thus uses twice as much salt. The BH&G book also makes the cookies smaller, as it claims a yield of 4 dozen. I do not bake Peanut Butter Cookies too often, given that the regular peanut butter (in this case, Jiff) is not exactly healthful.
The cookies are very good, with a kind of "sandy" consistency. The peanut butter taste is not as strong as in some cookies I've had, but that is fine. I think the vanilla mellows it, and perhaps the kind of peanut butter used also affects taste.
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This reply was modified 7 years, 7 months ago by
BakerAunt.
Chocomouse--this is the pan I use: http://www.kingarthurflour.com/shop/items/texas-muffin-pan
I usually bake six large muffins rather than twelve small ones because I know that I'm going to eat two anyway, so why grease twelve cups when I can grease six? I do, however, make the smaller ones when I have company. I also like the large top for streusel. I do have the burger bun pan. (Actually, I have two.) I'll have to give muffins in it a try.
When I use frozen blueberries, I add them frozen to the batter, then put it in the muffin pan and bake. I've had more problems with frozen blueberries as pie filling. In that case, I think that I would thaw and drain them first.
I had not realized until this year how much blueberries can vary in water content. We got to Indiana late, due to our move here, so we missed the first ripening blueberries. The ones that ripened after that are smaller and less juicy, but they actually made a much better blueberry pie. I will keep that in mind in the future when determining how much thickener to add. I also found in the past when canning pie filling that I should always put in extra blueberries, since the water content varies so much. I think that Laura pointed that out to me. I'll have to look to see if that thread is one that was saved to this site.
Ah, here it is: https://mynebraskakitchen.com/wordpress/forums/topic/canning-blueberry-pie-filling-thread/
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This reply was modified 7 years, 7 months ago by
BakerAunt.
I've used foil as well as parchment to line pie pans for blind baking. The only advantage I found with the industrial coffee filters is that they fit nicely inside without fussing. S. Wirth mentioned being able to buy them through an office supply store. However, as Mike notes, they come in bulk, even when like me you are able to buy just part of a box. However, they are nice for lining large ceramic bowls that are stacked.
Cooks Illustrated also said that crusts that are mostly butter as the fat do not do as well in blind baking. They had a different recipe, with different proportions and maybe slightly more flour, for the blind-baked crust. However, the buttermilk crust that I've been using does fine whether blind baked or baked with the pie.
I have a very nice whole wheat blueberry muffin (on the KAF site). I confess to putting a wonderful streusel mix on top.
http://www.kingarthurflour.com/recipes/100-whole-wheat-blueberry-muffins-recipe
I cut the sugar to 2/3 Cup. When I bake it as 6 large muffins, I use this streusel topping (from a recipe that came with my Texas muffin pan), and I cut the sugar to 1/2 cup, since the streusel is sweet and delete the cinnamon in the muffins:
1/3 Cup light brown sugar
2 Tbs. flour
1/8 tsp. cinnamon
1 Tbs. unsalted butter at room temperatureHowever, the muffins are fine without the topping, and I've even reduced the sugar to 1/2 cup without the streusel. I do like to sprinkle a bit of sparkling sugar over them.
I also have one that uses flax meal. I substitute in 1 cup of either white whole wheat or regular whole wheat flour. A bit of lemon zest can be added. These muffins I finish with a little of the KAF white sparkling sugar, just to give the a bit of sparkle:
http://www.kingarthurflour.com/recipes/blueberry-flax-muffins-recipe
I usually cut sugar in muffins to 1/3 cup for a dozen muffins, but sometimes I'll use 1/2 cup. For me, any more sugar makes it a cupcake.
Hello, all. I heard from Cass. He is moving to a different place, so he has been busy, but he is well. If anyone wants his address and phone number, he told me that I could give it to people. Email me, and I will do so. [Note use the email address for me that ends with edu]
Italian Cook: He thanks you for thinking of him.
Mike--he's having trouble getting into this website. He thinks that breaking into Fort Knox would be easier.
Skeptic7--Are you trying to blind bake the crust so that you can remove it from the pan, or is the issue that the crust is collapsing during the blind baking? If it is the second, I've had good luck using a large commercial coffee filter to line the pan and filling it with beans. I follow the Cooks Illustrated directions for blind baking in terms of time, so I lift the filter out after a certain point, and then complete the bake. The large coffee filters were a KAF suggestion in a thread on the former baking circle. I was able to buy part of a box at a kitchen supply store. I will likely not blind bake enough crusts to use up what I bought.
Avoid those ceramic "pie beads." I tried them one year, and they get too hot and mess up the crust. I've not tried the metal pie chains, but they might cause a similar issue. In this case, low-tech is best and certainly a lot cheaper!
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This reply was modified 7 years, 7 months ago by
BakerAunt.
The chicken did not get thawed, so we had an impromptu dinner of BLTs and sweet corn. Neither of us had a problem with that.
An email from Martha Stewart's company had a tantalizing section on what makes the best backsplash. I looked at it, and it was all about design, not the nuts and bolts of maintenance when cooking. A lot of the home shows are now into fancy backsplashes and hoods as a "focal point" for the kitchen. Huh?! Do these people ever cook or bake?
The backsplash that is made for the stove I'm considering is 9-inches tall and stainless steel finish.
No word from Cass. I hope that he is ok.
It's Saturday afternoon, and I'm about to bake Peanut Butter Chip Oatmeal Cookies. The recipe is from The Los Angeles Times food section, specifically the S.O.S column, which requested it from The Harris Ranch in Coalinga, CA for one of its readers. I adapted it by adding a bit of powdered milk and a half cup of old-fashioned oats. I've also sneaked in 1/4 cup of white whole wheat flour this time. I have a bag of Reese's Peanut Butter Chips in the baking stash I managed to move here from Texas. For a time, Nestle's made a peanut butter-chocolate swirl chip that I liked to use in these cookies, but I'm not sure they make it anymore.
Let me ask another question: Do you prefer a stainless backsplash, either low or high (bought in addition to the stove) or some kind of a tiled backsplash? My last stove actually had a top piece in the back (no controls or anything on it) that was about 6-7 inches high. However, if I want that for this range, I will have to buy it. I see one advantage in that it keeps anything from running down behind the range (which in the best of all possible kitchen scenarios, in the best of all possible worlds, would never be a problem).
Friday afternoon, I baked a version of the Vienna Bread that Antilope posted on the now defunct KAF site. I play around with it by adding whole grains and substituting in some honey and buttermilk. I'm not sure what I did today, but the dough was dry, and that was before I was to mix in the rest of the flour and the salt. I ended up adding more buttermilk and holding back some of the flour. I've tried baking this recipe in various pans. It's great for one of those 3-section baguette pans, which is the pan for which he developed his version. I've also baked it in an 8-inch round pan as a boule, and in a 10x5-inch pan. This time I baked it in the Kaiser 12x4-inch pan, so I have a long loaf. I'm hoping it will work for BLTs, as I was able to score some nitrate-free bacon when we went on a grocery run to the larger town north of us, and the farmers' market has lately had some wonderful tomatoes.
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This reply was modified 7 years, 7 months ago by
BakerAunt.
Mike, my husband did buy a whole house filter from a Canadian company, after doing a lot of research. The plumber did not want to use it for our house, so we had it put into the water system for the apartment. It ended up clogging, the renters had rust, and we had to buy a separate water softening system for the apartment.
A whole house system would be nice, but finding one that would work is the issue.
We should post this information in the Baking: Other Limitations section, since it is for people who for whatever reasons need to tailor their diets.
Italian-Cook and Mike--You bring up a vexed topic in our house: the kitchen faucet.
Our house is on well water, and we quickly discovered, after ruining a load or two of clothes, that there is a lot of iron in the water, and it is hard water. The iron discolors. It also seems to corrode plumbing fixtures. I would not drink the water (and the dog we had would not drink it). My husband went on about that great iron taste but found that it did disagree with him. When we had the first remodeling phase done 3 1/2 years ago, we put in a water softening system, although my husband hated the idea. However, he insisted that the water to the kitchen sink cold faucet be "raw" water. Part of the reason is that he wants to be able to water plants. (He is a retired plant physiologist.)
As we plan the kitchen renovation, I have serious problems with the raw water at the kitchen sink, even as my husband complains that the soft water does not get the soap off of hands. I like the "stick shift" faucet, but that will not work with raw water in the cold. I'd not thought much about the pull out sprayer faucet. On the home shows, the people seem to want them just for show. However, I now realize that they would be very useful for cleaning pots, and I do plan on having a farmhouse style sink.
I've been suggesting to my husband that he needs a separate sink with raw water.
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This reply was modified 7 years, 7 months ago by
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