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On Saturday, I baked Pecan Lime Cookies, from Cookies Unlimited, by Nick Malgieri (p.188). I realized after I'd put the first tray in that I'd forgotten the SALT. I hurriedly sprinkled some coarse Kosher salt on them. Next time, I will pay more attention. They are good, but they could have been truly great. I used bleached flour, since they are almost a shortbread, and it really does produce a superior cookie, as it did with my shortbread. I used Hudson Cream flour, as I found a 5 pound bag at my grocery store. (Thanks to Kid Pizza for having tutored us about the use of bleached flour!)
I also want to mention that I was the recipient of a wonderful spice cake with caramel frosting, baked by one of the office staff for my birthday celebration. She said she would bake any cake I wanted, since I always bake the cake for everyone else's birthday, so I gave her my recipe, and she produced a delicious cake.
On Thursday, I used leftover pot roast to make a beef-vegetable combination. I sautéed mushrooms and red bell pepper in grapeseed oil, added broccoli florets, and then strips of beef. I thickened the broth from the pot roast with ClearJel, heated it, then poured it onto the vegetables and meat, and added sliced green onions right before serving it with brown rice. My husband really liked it.
So for $10 for a 2 1/2 pound roast, we've had four meals (and a guest was at one), and there is still a serving left over. While that does not count the vegetables and the rice, I would say it still comes to under $20. I agree with Cwcdesign: Blue Apron has nothing on us!
King Arthur finally posted my review of the sticky buns recipe. I gave it a 3, since the taste is good and the dough soft, but clearly there is an issue with the recipe. Someone replied to the review and said that it was not clear why I had trouble squeezing the rolls into 9-inch pans. (Hmm--could it be because the recipe specifies 8-inch pans?!) It was suggested that I had not rolled out the dough to the specified dimensions. However, I know that I did so because I used a measuring tape. The responder did say that my feedback would be included in "future discussions of the recipe." The topping issue was not addressed.
I will have to think about whether I will try 9-inch pans. I also think that I need to find a way to use some ClearJel in the topping, so that I can come closer to creating one that is more like what KAF sells. I don't want to buy it.
I did e-mail the Baker's Hotline. The reply suggested that due to the discussion needed, I should call. That makes sense. It would not be worth my time if I received an answer similar to the response to my review.
I agree. I started the recipe, then suddenly hit where it specified yeast, and I felt at that point I had to see the recipe through. As far as I can tell, the yeast contributed nothing, because it would not have had the chance to contribute anything before being exposed to 425F. I sent a question to their website. I'll share the answer, if I receive one.
On Saturday, I baked Buttermilk Grape Nuts Bread (recipe on this site). It's my husband's favorite. He says it reminds him of "Monk's Bread" that his family used to buy. I checked out Monk's Bread through google and found that it is made by an order of monks in New York. I think that it must be the combination of the malted milk powder and Grape Nuts.
I also baked Pumpkin Cinnamon Bars, which is the KAF Apple Cinnamon Bars, only made with apple butter rather than pumpkin butter. I substitute in 1/2 cup of white whole wheat flour, and because the bars are much too sweet, I cut the sugar to 1/2 cup and reduce the cinnamon chips to 1/3 cup. I'll put the glaze on tomorrow, but I will only make a half recipe.
On Friday I made pizza, using our favorite KAF Thin Crust Pizza recipe. I think that semolina and durum flour it includes make a difference. I mixed all the ingredients together, except for the olive oil, which I drizzled in as the ingredients mixed, before switching to the dough hook. The dough is a bit oily at the start of the rise. The baked crust has a buttery texture. The first time I did it this way, it was a mistake (forgot to add the oil at the start). The crust is drier if I do it the other way.
This afternoon, I made clam chowder, based on a recipe from an old Betty Crocker cookbook, with my college roommate's change of adding celery seed. In the evening, I made a Four Bean Salad for a church potluck tomorrow.
