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Oops--I also have almond and hazelnut.
Double oops--I also have Swans Down and the BRM unbleached cake flour.
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This reply was modified 8 years, 2 months ago by
BakerAunt.
On Monday evening, to go with leftover soup, I baked cornbread in two Nordic Ware snowflake muffin pans. That made a dozen. I'm not sure that we are going to see any snow here this year. Temperatures today hit 70F.
Here we go:
1. Gold Medal unbleached
2. Hudson Mill bleached
3. KAF unbleached
4. KAF bread flour
5. Bob's Red Mill (henceforward abbreviated as BRM) Artisan Bread Flour (unopened)
6. KAF Sir Lancelot (need to use up)
7. BRM Dark Rye
8. KAF Medium Rye
9. KAF Pastry Flour
10. BRM Whole Wheat Pastry Flour
11. BRM Whole Wheat Flour (also use KAF)
12. KAF Semolina Flour
13. Montana Gold White Whole Wheat Flour (also use KAF)
14. Durum Wheat Flour
15. Semolina Flour
16. Barley Flour
17, KAF Irish Wholemeal Wheat Flour
18. KAF First Clear FlourNon-Wheat Flours:
BRM cornmeal finely ground
BRM cornmeal, medium grind
Flax Meal
Buckwheat FlourAlso, old fashioned oats, quick oats, barley flakes, malted wheat flakes, wheat bran, and wheat germ
Hey, I can stop any time I want to....
🙂
Thank you Cass and S. Wirth for the birthday wishes.
The spice cake recipe and frosting came from a bag of Gold Medal Flour many years ago. If anyone is interested, I will post it. If it was on a bag of flour, it must be in the public domain!
Aaron--maybe I should start a discussion thread titled: How many different kinds of flour do you have in your house? I'm pretty sure that for me it is at least 15.
Cwcdesign--You could loosen the chicken skin and put the spice underneath it onto the chicken.
That's a great idea, Aaron. What did you use to mark it? I have markings that came on my Joseph Joseph pin, but they seem to be fading.
Thanks to all for the birthday wishes.
Aaron--one thing I have noticed with bleached flour is that the butter seems to be more uniformly incorporated. When I used bleached flour and was rolling into balls, they were always a bit greasy.
Mike--I will check and see if I have any threads related to the bleached vs. unbleached discussions. Perhaps Rottiedogs has some of those threads? We have not see Rottiedogs for a while. I hope Rottiedogs is ok.
I've had a request from an office staff member to bake this cake again for her birthday. She REALLY liked the frosting. Her birthday is mid-February, so that gives me time to think about the sinking chips issue. This time, I will use mini-chocolate chips (half the amount) and dust them with a bit of the flour, I will use mini-chocolate chips as well to sprinkle on as decoration. I have a yet to be opened container of KAF espresso powder, so this time I'll be sure about its freshness (and it won't be clumped!).
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This reply was modified 8 years, 2 months ago by
BakerAunt.
It's good to see you here Rascals1!
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.
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This reply was modified 8 years, 2 months ago by
BakerAunt.
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!
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This reply was modified 8 years, 2 months ago by
BakerAunt.
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.
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This reply was modified 8 years, 2 months ago by
BakerAunt. Reason: added additional information
Thanks for the thorough review, Chocomouse. I am thinking of replacing the sugar with honey, and some of the water with buttermilk when I bake it. I am also planning to use the "hearth" pan that KAF sold. It holds about a 4-cup recipe of flour, and I like it for my rye sandwich breads which have a lower rise. I will probably do my usual method with the mixer of mixing in the wholegrain flours first, then letting it sit for 15 minutes before I add the regular flour and the salt.
I have a Cuisinart, so I don't have an answer for you. Did Mike's suggestion work?
I pulled out of the freezer the frozen remains of two turkeys and one chicken (mostly bones with bits of meat). I am making a big pot of broth. Some of it will be frozen, but some will be used to make soup, with the Bob's Red Mill Vegi-Soup mix (combo of lentils, split peas, and barley). I add ground turkey, carrots, celery, red bell, pepper, and mushrooms, as well as Penzey's Herbs de Provence. Sometimes I use Bouquet Garni, but I am out of it and need to order more.
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This reply was modified 8 years, 2 months ago by
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