[BakerAunt]

Cass, I'm going to go ahead and split them and see if they are ok. Mike commented in the baking thread that this may be the height that they are supposed to have. I also looked at some pictures on the internet, which give me hope. I will go ahead and slice the layers, and if they look good, I'll assemble the cake.

• This reply was modified 7 years, 10 months ago by BakerAunt.

[BakerAunt]

As noted in this week's baking thread (April 23), I'm not sure I had a success. The two 8-inch cake layers are each 5/8 inch thick. I'm not sure what height they were supposed to be, but I suspect that the batter deflated.

I'm wondering if I need to default to a different cake.

[BakerAunt]

I baked the Nut Genoise recipe from Susan Purdy's The Perfect Cake. I baked it in two 8-inch pans. The baked cakes are 5/8 inch thick each. I do not know if that is typical or if I did not get the loft that was needed. I'm debating on whether I can successfully split them to fill.

[BakerAunt]

On Saturday, I baked a new recipe, "Cinnamon Sugar Doughnut Bundt Cake" (p. 71), from One Layer Cakes, a special issue of Bake from Scratch that I picked up at Barnes & Noble last week. It requires boiling down cider from 6 cups to 1 1/2, but I had a bottle of boiled cider in the refrigerator, which needed to be used, so I used it, and I substituted a Gala apple for the McIntosh specified. I baked it in my older Bundt pan. I only used half of the cinnamon sugar topping that is sprinkled over the glaze. (What were they thinking?)

I also baked spritz cookies with pastel sprinkles. The cake and cookies are for the after service social time at church tomorrow.

For dinner, I made pizza, using the KAF Ultra-Thin Crust Pizza dough.

[BakerAunt]

Thanks Len and Cass. I'll report back on my baking adventure.

• This reply was modified 7 years, 10 months ago by BakerAunt.

[BakerAunt]

For lunch today, I made butternut squash soup. I had about 2 cups of pureed squash in the freezer, I had a cup of chicken/turkey stock. I added 1/2 tsp. of Penzey's Now Curry, and I added some leftover heavy cream (not too much).

[BakerAunt]

Here is my adaptation of Cindy's Recipe: Irish Oatmeal Bread

She passed away on Saturday, April 15, 2017, the day before Easter. I baked this adaptation in her honor, and in celebration of her life, on Thursday, April 20, 2017.

My changes: I did not have Irish oatmeal, so I used Bob's Red Mill steel cut oats. I like my bread less sweet, so I used only 2 Tbs. of honey. I reduced the yeast to 2 1/4 tsp. I like whole wheat flour, so I used it rather than the white whole wheat. I like to proof my yeast, so I substituted 1/4 cup of water for that much milk. I did not have whole grain improver or vital wheat gluten, so I substituted in 1 cup of bread flour fro the AP flour (Bob's Red Mill Artisan Bread Flour). I changed the mixing instructions to reflect what I do when I use a stand mixer. I also decided to bake it in my hearth bread pan, but it certainly is the correct size for the large pullman pan without the lid, and I may bake it that way next time.

In heavy saucepan, combine milk and oats and heat to boiling, stirring to prevent sticking.
1/2 cup Bob's Red Mill Steel Cut Oats
1 3/4 cups 1% milk

Remove from heat and add:
2 Tbs. unsalted butter
2/3 cups KAF Harvest Grains Blend
2 Tbs. honey.

Allow to cool to room temperature. (After it had thickened up a bit, I moved it to my stand mixer bowl.) In the meantime, combine 1 1/2 cups of whole wheat flour with 1 cup of bread flour.

Proof 2 1/4 tsp. yeast in 1/4 cup of water with a bit of sugar. Add to grain mixture and mix with paddle. Add egg, and mix with paddle. Then add the combined wheat and bread flour. Mix with paddle. Remove paddle and allow mixture to sit for 15 minutes.

Meanwhile, combine 1 cup of KAF AP flour with 3/4 tsp. salt. Add to mixture, and use the bread hook (speed 2) to combine. Increase speed to 3 and knead for 5 minutes. (I found that it needed an additional 2 Tbs. of flour, which I added along the way.)

Place in greased bowl and let rise one hour. Turn dough out onto mat, and degas. Form into a large oval, cover with plastic box, and let sit for 10 minutes.

Fold the oval lengthwise and use heel of hand to seal edges. Flatten slightly, then fold lengthwise again and seal edges. Roll into a cylinder, about 12 inches long, making sure to seal the seam. Place seam side down in a Hearth Bread Pan or 13-inch Pullman pan without the lid. Place in plastic box and allow to rise for 30 minutes. Preheat oven to 375F.

Bake for 35 minutes (195F).

[BakerAunt]

For dinner tonight, I made Shepherd's Pie. The base recipe came from Martha Stewart, but I have modified it, and continue to modify it. For the topping, I used the leftover mashed potatoes from our Easter dinner, mixed with some cream to soften them up.

[BakerAunt]

Thank you, Cass. I was busy with Easter dinner on Sunday, so I only saw your post after I read the thread someone else started.

Today, in honor of Mrs. Cindy, and in celebration of her life, I baked her Irish Oatmeal Bread (with a few changes). It is now cooling on the rack, and I look forward to having it at breakfast tomorrow.

I also baked a new recipe, "White Chocolate and Cherry Cookies," from Cookies Galore, by Jacqueline Bellefontaine (p. 87). It's one of those cookbooks that I likely picked up at Tuesday Morning. We will sample them tonight for dessert. I do like that they also include oatmeal. It made 28 rather than the 24 the recipe specified, but then, what is "drop by dessertspoonfuls"? I used my 1 Tbs. scoop.

Addendum: The cookies are ok but not "bake me again" special.

• This reply was modified 7 years, 10 months ago by BakerAunt.
• This reply was modified 7 years, 10 months ago by BakerAunt.
• This reply was modified 7 years, 10 months ago by BakerAunt. Reason: added addendum

[BakerAunt]

In honor of Mrs. Cindy, I am baking this bread today. As I like my bread less sweet, like regular whole wheat flour, and have no wholegrain bread improver or vital wheat gluten on hand, I have made a few changes. If they work, I will post them here.

• This reply was modified 7 years, 10 months ago by BakerAunt.

[BakerAunt]

On Wednesday, I made Dilled Salmon and Couscous for dinner.

[BakerAunt]

What I find interesting is that the lower classes seem to have used a lot of garlic, while the upper class did not. Certainly they must have had access to fresh herbs, so why the association with garlic? Maybe it was easier to get garlic than other herbs in the city? I'm going to have to do some poking around on this one.

• This reply was modified 7 years, 10 months ago by BakerAunt.

[BakerAunt]

Swirth, I will keep you and your family in my prayers.

[BakerAunt]

Welcome back Wonky! You have been missed.

[BakerAunt]

I had the great privilege of meeting Mrs. Cindy and Michael a year and a half ago, when they came through Lubbock on their way to Santa Fe. I think that she had met more Baking Circle members than any one else, as if it were a mission for her. I know that she did not come to Santa Fe via Lubbock for the waters, nor was she misinformed! 🙂 She created community, both in person and through her posts. Her recipes are here, as is her wonderful Biscuit thread. We are better bakers and better people for her presence in our lives, and we will miss her terribly, even though we rejoice that she is no longer in pain.

I agree with Mike: What better time than Easter? My prayers are with Michael (the Saint) and the family.

• This reply was modified 7 years, 10 months ago by BakerAunt.
• This reply was modified 7 years, 10 months ago by BakerAunt.

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