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Riverside Len--I'm going to have to try your Oat Fruit bars. I particularly like your reduction of the sugar.
On Saturday, I baked a double batch of my version of Ellen's (Moomie's) buns as rolls. I also baked Eggnog Scones (had some frozen eggnog), and I baked the double batch of Sourdough Cheddar Crackers. All of these are for our spring break trip.
That recipe looks great, Joan. Thanks for posting it.
On Thursday, I made a batch of Chex Party Mix and a batch of my variation of Nutritious Pop 'N Fresh Cookies. That recipe comes from a Pillsbury Booklet, #30 that came out years ago. I've been experimenting with the recipe over the years. This time instead of 2 1/4 cups Gold Medal Flour, I used 1 1/2 cups Gold Medal and 3/4 cups white whole wheat flour. I also added 1/4 cup flax meal. I used pecans and chocolate chips. Tomorrow, my younger stepson is going to help us load a rental truck, so I need snacks on hand, and we will also take them on our trip.
Aaron--When you mentioned pancakes, I thought that I recalled a KAF recipe that used malted milk powder in pancakes. If you go to the KAF site there are several.
Aaron--your tip solves a problem for the coconut vs. non-coconut household. My husband has problems with coconut, so I only get to bake coconut cookies when I am taking cookies somewhere or else am baking a small stash for myself. Now I know that I can add some coconut to some of the chocolate chip cookies I bake, and we can both be happy.
On Wednesday, I baked the lemon cake from Susan Purdy's The Perfect Cake and assembled it that evening--with lemon curd between two layers. I take it to the office tomorrow for a birthday celebration. I used Hudson Mill bleached flour this time, and the cake seems to have baked far better. (Thank you, Cass!).
I also tried the Lemon Drops recipe from Peter Reinhart & Denene Wallace's The Joy of Gluten-Free, Sugar-Free Baking, because one of the two staff members having a birthday has some kind of gluten intolerance. I tasted them-YUK. My husband agreed. There is a weird aftertaste. Maybe it's the Stevia in the Raw. I threw them in the trash--which is a sad waste of ingredients not to mention time. It's the first recipe I've tried from that book. I'm not sure if I will try another.
I also baked two loaves of my Buttermilk Grape Nuts Bread, which is my husband's favorite.-
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This reply was modified 8 years ago by
BakerAunt.
Thank you Navlys for letting us know. Now I'm going to have to take a look at that recipe!
On Tuesday, I baked Orange-Barley Pound Cake. I posted the recipe on this site last year, after Kid Pizza kindly corrected the original recipe. I've now baked it three times. My husband and I really like it. I also mixed up the dough for a double batch of Sourdough-Cheddar Crackers, which I will bake later this week to take on our trip.
On Tuesday, I used Bob's Red Mill Vegi-Soup bean and barley blend in a turkey-vegetable soup. This time I used Penzey's Bouquet Garni as the seasoning. I added some tomato paste, and a few dashes of fish sauce. I also made a small batch of applesauce and froze it. (We will have it at Easter.)
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.
Thanks, Cass! That is what I will do. 🙂
On Thursday, I sautéed vegetables, and added the leftover chicken, drippings and poultry seasoning. I combined it with buckwheat (soba) noodles and garnished it with parsley and green onion.
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?
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This reply was modified 8 years, 1 month ago by
BakerAunt.
Dear Cass,
Thank you for scrutinizing the recipe for me. As Kaiser is a German company (and this pan is made in Germany), I suspect that the recipe was changed from grams to cups. Somebody probably thought, "Close enough," which does not work in cake baking. I have made a note on the recipe that flour and sugar need to be in balance. I will use a scale next time to add enough flour to make it equal the weight of the sugar.
After we cut into the cake last night, we noted that the center is done, just a bit sunken.
I baked the cake in a pan with a removable bottom, and I followed the instructions to put the prepared pan in the freezer until ready to use. I would have to let the batter sit in the bowl before putting it into the pan. I can do that. Am I correct that it will not affect the baking soda, as the baking powder does the primary lift, and the baking soda is there to counteract acidity?
It will likely be fall before I bake it again, as I've used up all my cake flour and will not buy more until after we move. However, when I do bake it again, I will post the results, as well as your corrections, so that others may bake it.
Thank you again!
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.
Cass--any chance that you would share that Spinach-Lentil Soup recipe with us?
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This reply was modified 8 years ago by
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