[BakerAunt]

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, 11 months ago by BakerAunt. Reason: added recipe link

[BakerAunt]

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.

[BakerAunt]

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, 11 months ago by BakerAunt.

[BakerAunt]

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.

[BakerAunt]

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.

[BakerAunt]

Italian Cook--the lime tree, even in Texas, stayed inside in the winter. It actually needs some cooler weather. I do not know how it will do here, but we wanted to try.

[BakerAunt]

On Saturday afternoon, I baked Pecan Lime Cookies, which is my version using pecans of "Macadamia Lime Cookies," which appears in Nick Malgieri's Cookies Unlimited, p. 188. When we moved from Texas, we brought the lime tree that I've had for over twelve years, and it had one lime on it this year, just enough for one batch of cookies. I still have plenty of pecans.

• This reply was modified 7 years, 11 months ago by BakerAunt.

[BakerAunt]

For Friday, I made "Simple Pot Roast," using the recipe printed in Cook's Fall Harvest Recipes." I wanted to use my Le Creuset pot in the oven because I remember getting more even cooking than in my crock pot. A cold day is perfect for that. I used a round roast rather than a chuck roast. (My husband sees the fat and won't let me buy the chuck.) I sneaked in some chopped onion with the small amount of chopped celery and carrots in the broth. I also played with the spices by using dried rosemary, 1/4 tsp. smoky paprika from Penzey's, the Penzey's beef base with water, deleting the chicken broth, and adding 1 Tbs. tomato paste and 1 Tbs. Worcestershire sauce. For the vegetables, I used red potatoes, carrots, and mushrooms cut in half. The recipe requires the roast to be turned every 30 minutes, but when I added the vegetables after three hours, I did not turn it in the last hour. It was a wonderfully tender roast, and the vegetables were just right. It reminds me of why I prefer this method to using my old crockpot.

[BakerAunt]

I have used up all of the Cinderella pumpkin. It is rather bland, so it worked well in more highly spiced baked goods. I prefer the flavor of the pie pumpkins or the peanut pumpkin, where I can taste that I am eating pumpkin.

[BakerAunt]

This Thursday evening, I have been baking two loaves of my Buttermilk Grape Nuts bread. One will be for lunches over the next week, and the other one will go into the freezer for now. My husband does not mind my experimenting with other breads, as long as I regularly bake this one, as it is his favorite.

• This reply was modified 7 years, 11 months ago by BakerAunt.

[BakerAunt]

Thursday morning, I baked "Onion Parmesan Cracker Bread," from Sift (Fall 2017), p. 9. The recipe was entered by Rosemary Leicht of Bethel, Ohio, in The National Festival of Breads, a competition held every other year, in Manhattan, Kansas. Although the recipe stated to bake at 450 on a baking stone for 8-10 minutes, the first one burned, mostly around the edges, but even further into the center. I baked the second and third ones for 7 minutes each. The second one did well, but the edge of the third one burned. I baked the last one for 6 minutes and 45 seconds, and it came out very well. I should note that I'm currently baking with an old, avocado green oven that does not regulate heat as well as it might, and which does NOT have a window. I also used my Superstone Baking Stone. It was my very first stone, and is about 1/2-inch thick, and only just big enough for these 12-inch flat breads. Perhaps I should have heated up the large Emile Henry one I use for pizza, but cutting the time did produce an unburned product. These are good with soup, and would be good with spreads or dips.

I wish that I could say that I will be baking recipes from the recently released Holiday issue of Sift, but as of Nov. 6, KAF is sold out (it was only released at the end of October), and none of the stores in the next town had it when I looked yesterday. Barnes and Noble is a much longer drive away, and they do not sell it on the internet site.

• This reply was modified 7 years, 11 months ago by BakerAunt.

[BakerAunt]

Tuesday afternoon, I baked a new recipe, "Pumpkin-Gingerbread Coffee Cake," from Better Homes and Gardens 100 Best Pumpkin Recipes" (p. 25). I followed the recipe, except that I eliminated a cup of dried cranberries. I prefer my pumpkin breads without dried fruits. I also did not use the Sherry-Cream Cheese Drizzle that would be put on after the cake cools for 30 minutes. We had it for dessert tonight, and it is yet another winner. That's three recipes from this special issue so far.

[BakerAunt]

Tuesday morning, I made soup for lunch on the wood stove. I used 4 cups of turkey drippings and about 2 cups of regular broth. I used 1/2 cup hull-less barley (available from Bob's Red Mill), 1 cup mixed lentils and peas, two chopped carrots, two chopped stalks of celery and a 1/2 tsp. of Penzey's dried garlic. I cooked the hull-less barley for 40 minutes in the broth before adding the lentils and the vegetables to cook for another 30 minutes.

It was a delicious soup on a cold day.

[BakerAunt]

Rascals--Of course you should stay here and read and comment. You are one of our community. I will keep you in my prayers.

[BakerAunt]

On Monday, I baked a new recipe, Corn Chip Crackers, from Sift (Fall 2015), p. 67. I used coarse ground cornmeal, so it did not need to cook as long as that step of the recipe stated. I used the whole wheat option for the rest of the flour. I omitted the dash of tabasco sauce, as I do not keep that condiment in the house. For the topping, I reduced the salt from 1 Tbs. to 1 1/2 tsp. but kept the other spices the same. It was an easy dough with which to work. The crackers, rolled to 1/16-inch, only just fit on the baking sheet, and I needed to use my large parchment. I baked for 15 minutes, turning the sheet half-way through, then for the additional 2 minutes. They seemed not done to me, so I gave them 2 minutes more. (These are my heavy baking sheets.) I then used a knife to make sure that all crackers were separated from each other. I let them cool on the baking sheet, so that they would continue to crisp. They were not quite as crisp as I would have liked. With this oven, I worry about burning crackers. The flavor is good, and my husband and I both like them. Next time, however, I will cut the salt in the topping by another 1/2 tsp. and let the spices do the talking.

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