BakerAunt

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Viewing 15 posts - 7,081 through 7,095 (of 7,753 total)
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  • BakerAunt
    Participant

      Thank you, Navlys! I look forward to trying this recipe after we finish our move to Indiana, which should be in about a week.

      in reply to: What are You Baking the Week of July 2, 2017? #8242
      BakerAunt
      Participant

        On Wednesday, I baked my variation on Ellen's (Moomie's) Buns, which I made as a dozen pan rolls. I usually substitute in 1 1/4 cups whole wheat flour, but this time, I used a bit of remaining rye flour and buckwheat flour, then made up the difference with whole wheat flour. Instead of the 3/4 cup buttermilk that I usually use, I used up some half and half.

        in reply to: What are You Baking the Week of July 2, 2017? #8241
        BakerAunt
        Participant

          On Tuesday I baked a double batch of my Sourdough Cheese Crackers, using the dough that I made up last week.

          in reply to: What are You Baking the Week of July 2, 2017? #8230
          BakerAunt
          Participant

            On Monday, I used the KAF Barista Bites recipe, but I added 3/4 cups of hazelnut meal. I will not be dipping these in chocolate, as they would not travel well in the heat. I also made the KAF Irish Cream Scone recipe, but this time, I substituted a cup of pastry flour for the regular flour. I also added a little over 1/2 cup of hazelnut meal (I used it up!). I used 1/2 cup of half and half rather than the Bailey's Irish Cream, and I used hazelnut flavoring rather than the Irish Cream flavoring. I also made corn bread muffins to go with the leftover pot roast for dinner.

            Addendum: I did the scones in triangles, but they spread a bit. I probably should have dropped them. However, they are tasty.

            • This reply was modified 7 years, 9 months ago by BakerAunt.
            • This reply was modified 7 years, 9 months ago by BakerAunt.
            in reply to: What are You Cooking the Week of June 25, 2017? #8228
            BakerAunt
            Participant

              I realized today that I did not post what I cooked on Saturday. I made another "throw-together" soup, using canned Spam (bacon one), onions, garlic, carrots, celery, some red bell pepper, about 3 cups white beans that I found in the freezer, and the rest of the black rice and the brown rice. These were combined with 8 cups of chicken/turkey stock and seasoned with sage and thyme. However, I did not get to sample it until the following Monday because I had to go check our building after flooding from the heavy rain Friday evening, and I went out to lunch with friends after church. This is the second time I've tried Spam in a soup. I'm just not impressed.

              • This reply was modified 7 years, 9 months ago by BakerAunt.
              in reply to: Can Chickens Control Ticks #8051
              BakerAunt
              Participant

                Sigh. I could not read it either.

                in reply to: What are You Baking the Week of June 25, 2017? #8050
                BakerAunt
                Participant

                  Saturday evening, I pulled out an old recipe, "Oatmeal Crunch Bars," that came from A Pillsbury cookbooklet (#51) that I probably bought about 30 years ago. It used up the rest of a jar of orange marmalade, as well as some coconut and walnuts. I also threw in some mini-chocolate chips. I reduced the butter by 2 Tbs. and the brown sugar by about 1-2 Tbs. When they cool, I'll cut them and wrap them as single serving "granola" bars.

                  I also baked "Lattice-Top Cherry Pie," from Baking Illustrated (pp. 194-195), but I used my own buttermilk crust recipe. I decided to use pastry flour rather than Gold Medal, although I still used a bit of whole wheat pastry flour as well. The dough rolled out beautifully. This recipe used up three jars of Trader Joe's Morello cherries. I would have waited to bake it for Independence Day, but the weather is going to get hot again, and we are also busy preparing for another moving run.

                  in reply to: What are You Baking the Week of June 25, 2017? #8030
                  BakerAunt
                  Participant

                    The Bob's Red Mill Unbleached Super-Fine Cake Flour produced the lightest of these cakes that I have yet baked. The ones in the past have been a wee bit dry, but needed to bake the 35 minutes to be done in the center. This one had exactly the right moistness. As usual with this recipe, I did have a slight dip in the center, even with the cake straps and building up the sides slightly. Next time, I will use the more finely ground sugar or grind it fine myself. I might also wait 15 rather than 10 minutes before removing the cake from the pan. It was delicate and required careful handling, and it got a bit ragged around the edges where I'd run a knife around.

                    Everyone loved the cake. It was a good way to culminate my cake baking for staff parties over the past four years.

                    • This reply was modified 7 years, 9 months ago by BakerAunt.
                    in reply to: Type “00” Flour #8028
                    BakerAunt
                    Participant

                      Welcome, Wendy! It's great to see you posting here. My favorite flours for pizza are semolina and duram wheat flour--the KAF Ultra-Thin Crust recipe.

                      in reply to: What are You Baking the Week of June 25, 2017? #8004
                      BakerAunt
                      Participant

                        I just baked the Lemon Cake variation of the "Basic 1-2-3-4 Cake" in Susan Purdy's The Perfect Cake (pp. 84-85. I am lazy, and so I did not separate the eggs; denser cake is fine when there will be a lemon curd filling. I did substitute Bob's Red Mill Unbleached Super-Fine Cake flour for the regular flour. I would have used extra-fine sugar if I'd had it around or had not packed what I could have used to grind it down. This cake rises so high that I think next time I will use 9-inch cake pans.

                        The cake is for an "Un-Birthday Party" at work. I always baked the birthday cakes for the office parties. I'm retiring after next week, so I promised the staff one more lemon cake. I will assemble and frost it this evening.

                        in reply to: What are You Baking the Week of June 25, 2017? #7992
                        BakerAunt
                        Participant

                          This evening, I baked the two doughs I made last night--Chocolate Chip Tahini Cookies (see thread) and Rye Crisps. I'd made the Rye Crisps before, using the bread machine, but this time I used my stand mixer with the paddle, and the dough came together quickly. As I did last time, I substituted 1/2 cup buttermilk for that much water, and reduced the baking powder from 2 tsp to 1 1/2 tsp. and added 1/8 tsp. baking soda. Instead of trying to roll out and bake all the crackers at once--which last time resulted in some burning on the edges, this time I divided the dough in half and made the crackers in two batches. I did not have any problems with burning, and the crackers baked evenly, so I will do this from now on. If anyone is interested, I will post the recipe with my changes.

                          in reply to: Tahini in Chocolate Chip Cookies? #7991
                          BakerAunt
                          Participant

                            I baked these cookies this evening, after making up the dough last night. I had to let the dough soften before I could scoop it. On heavy baking sheets, they needed to bake for 18 minutes, and they must be well-spaced, as they spread. Definitely sprinkle a bit of salt on top when they come out of the oven. After eating a warm one, I can report that they are superb.

                            in reply to: What are You Cooking the Week of June 25, 2017? #7980
                            BakerAunt
                            Participant

                              I always love reading your menus, Joan. Now, if we could just arrange to taste food over the internet....

                              in reply to: What are You Baking the Week of June 25, 2017? #7973
                              BakerAunt
                              Participant

                                On Monday, I made up the dough for David Lebovitz's "Salted Chocolate Chip Tahini Cookies," which we talked about a few weeks ago. It used up the rest of the tahini I had in the refrigerator and 2 cups of bittersweet chocolate chips. The dough has to sit overnight, so I'll bake them tomorrow.

                                I also made up the dough for Rye Crisps, from a recipe in The Baking Sheet 13.1 (Holiday 2001), pp. 18-19. I made them last year and liked them. This dough, after the first rise, goes into the refrigerator for up to 24 hours, so it too will be baked tomorrow. I've used up almost all the medium rye flour. I'll sneak the remaining 1/2 cup into the dough when I make rolls for our trip.

                                • This reply was modified 7 years, 9 months ago by BakerAunt.
                                • This reply was modified 7 years, 9 months ago by BakerAunt.
                                • This reply was modified 7 years, 9 months ago by BakerAunt.
                                in reply to: Alfajores #7972
                                BakerAunt
                                Participant

                                  I think that I did make these, maybe four or five years ago and commented on it on the KAF Baking Circle. I used a recipe from a cookbook (Was it called Baked Elements?), which unfortunately is now packed. It was by two brothers who structured the book around four elements, one of which was Dulce de leche. It is put in these cookies like sandwich filling. I remember that it used a lot of cornstarch. I think this was before I started the What Did You Bake Thread, so I may not have notes on it.

                                Viewing 15 posts - 7,081 through 7,095 (of 7,753 total)