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What about Biscotti? KAF has a variety of recipes. I like the Barista Biscotti Bites (leave off the chocolate coating), the Maple-Walnut Biscotti, and the Butter Pecan Biscotti to which Cwcdesign introduced us last Christmas.
Also, I recommend the Greek cookies, Kouluria. The recipe is here in the thread from the Baking Circle that I posted, titled Kouluria.
Navlys–as for your request. I suggest going to “Search Forums,” and clicking on the search. Put in “cottage cheese” using the quotation marks. I did that, and 20 results crop up (not all of them recipes). See if one of the recipes is what you are seeking.
If you know who the original poster was, you can also search using “by Name of Poster.”
Rottiedogs, S. Wirth, and I saved as much as we could, but we probably only managed to save about 75% at most of what was there–and that percentage is amazing given how little time KAF gave us to extract what we could. If S. Wirth sees this post, she may have a clearer idea of whether the recipe that you are trying to find is here. In the meantime, maybe someone knows of such a recipe?
On Thursday, I tried a new recipe, Spiced Pumpkin Cake, which was included among four recipes with a Kaiser Backform Deep Swiss Rosette 11-inch pan with removable bottom that I bought ages ago. I'm packing up some bakeware to move during spring break, and I came across it. As I had cake flour in the freezer, and some frozen pumpkin to use up--I'm working my way through perishables before we move at the end of June--I decided to bake it. I did not use the frosting recipe (2 packages of cream cheese!) with a Tbs. each of maple syrup and molasses, as well as 1 1/2 cups of powdered sugar), as it would be a bit rich for the two of us. Instead, I used the maple glaze recipe from the KAF 100% Whole Wheat Apple Cider Baked Doughnuts, except I used glazing sugar rather than powdered sugar and reduced the maple extract to 1/4 tsp. The cake's center was a bit sunken (another reason for glaze!). I suspect the leavening agents might need adjustment. I should have realized that 3 tsp. baking powder and 1 tsp. baking soda is likely too much. I've posted the ingredients in the dessert category, and I hope that Cass will look at it.
Thanks Aaron and Mike.
I should have mentioned that it is the Ultra-Thin Crust Pizza recipe:
http://www.kingarthurflour.com/recipes/ultra-thin-durum-semolina-pizza-crust-recipe#reviews
I think that the semolina flour and the durum wheat flour particularly contribute to the flavor. I may try making this pizza dough a day in advance. Would I need to alter the recipe? I'm assuming that it still needs to come out of the refrigerator for an hour or two to warm up before shaping and baking?
My husband does not care for strong fermented flavor (does not care for sourdough), but I could probably get by with a day in advance, and it would make dinner preparation easier.
My husband goes light on toppings. A bit of tomato paste, some nitrate-free salami (or occasionally ground turkey), a few mushrooms, and a bit of red bell pepper, and then mozzarella and some parmesan. I use more of everything, and add black olives and green onions. I also sprinkle the Penzey's Tuscan Sunset and some garlic powder over the tomato sauce before I start adding toppings. (If we are using ground turkey, I sprinkle on some fennel.) KAF says not to overload this crust, but I make them 12-inches in diameter, and I don't have a problem. Of course I put them on parchment on top of the pizza stone.
On Tuesday, I made Turkey (well, Chicken) Wild Rice Soup. The recipe came from one of those Pillsbury cooking booklets, Holiday Classics II, #34. I delete the salt, and I lighten it up by using 2 cups of 1% milk rather than half and half, and I use a stick of unsalted butter instead of margarine. I also increased the wild rice by half. It is perfect comfort food for a day with blowing dust, and now I have lunch for the week.
