[BakerAunt]

Welcome back, Joan. You have been missed.

[BakerAunt]

I think that Cwcdesign said that Zen had saved the recipes but in a format that stripped off the original poster.

I had actually eased up on saving recipes near the end, because I thought that Zen had all the recipes. I think that I've posted everything that I had saved. As soon as we complete our move in mid-July, I'll look again to see if I missed anything.

I stopped posting on Zen's site since people rarely posted back. I did post about Mrs. Cindy, and a couple of people thanked me for doing so.

Nebraska Kitchen does come up on the google search for the Chocolate Kahlua Walnut Tart. 🙂

Mike, are there some ways that we can work to create buzz for the site?

[BakerAunt]

Thanks, Aaron. That answers the question about the crust.

I did some more searching, and apparently Mark Bittman has a recipe for a walnut tart that does have cream in the filling--but the only recipe I could find online was for a pie--with more filling than this tart. It did not include the Kahlua.

The walnuts and chocolate are sprinkled on the bottom of the crust, and then the cooked filling is poured over it. I'm sure there needs to be cream in the cooked mixture. The question is how much.

[BakerAunt]

We are busy getting ready for our moving sale, so I needed a quick dinner. I made one of my "what's on hand" grain bowls. I sautéed diced celery and sliced mushrooms. I added some canned white chicken (usually saved for when we are traveling), then I added the leftover rice blend (originally cooked in chicken/turkey broth) that I had made to serve with the leftover Chicken Valencia earlier this week, along with the leftover sauce from the Chicken Valencia. I stirred in frozen peas, then let cook on low, covered, for five minutes. I added sliced green before serving.

[BakerAunt]

Skeptic7--Did you find a recipe? If not, the February 1998 issue of Bon Appetit featured a recipe in its Cooking Class. I'm trying to sort through my old issues, and I saw it and pulled it out. This one does not use the Borden milk, and it uses powdered sugar in the meringue to help prevent "weeping."If you like, I can try scanning it at work and sending it to you as a PDF. Is your email on Swrith's list?

[BakerAunt]

On Wednesday, in spite of the heat, I made one of my throw together soups, because I need to use up the broth I have in the freezer, as well as some canned beans. (It's rather like making Stone Soup.) 🙂 I started by sautéing garlic and onion in some olive oil. I added a diced red bell pepper and diced celery. I cut up a small salami and let it cook a bit. Then I added diced carrots and some sliced mushrooms. I added about 10 cups of turkey/chicken stock, two cans of garbanzo beans, and one 14 oz. can diced tomatoes. I added about 1 cup of barley (used it up). For seasoning, I used 1 Tbs. of Penzey's Ozark seasoning, 1/4 tsp cayenne, the rest of the parsley from the refrigerator, 2 Tbs. red wine vinegar, and 1 Tbs. tomato paste. I brought to a boil, then simmered for 40 minutes.

[BakerAunt]

Hi, Cass: I re-read the second paragraph, and it says to put the cream into the crust.

Cwcdesign: I tried googling the recipe, as you did, but I did not find another recipe that included the cream. However, Nebraska Kitchen and this topic came up on the second page of the advanced google search!

• This reply was modified 8 years, 5 months ago by BakerAunt.

[BakerAunt]

Aaron, I've only been using a mixer on my bread for the past five years or so. Wedding gift cards from friends let me buy a 7-qt. Cuisinart which does a nice job with bread, although if it ever develops mechanical problems, I'll probably have trouble getting it fixed. Before that, I also kneaded by hand, and that was when I heard that comment, but cannot recall if it was by someone at KAF or maybe Peter Rinehart, that rye bread should be kneaded gently but firmly--just as one would discipline a child. It certainly has a different feel from wheat breads, what I saw described as "clay-like." I made more rye bread before I got married, as my husband does not care for rye, which I love.

There are worse items than a Kitchen Aid stand mixer that kids can ask their parents to buy, 🙂 but I like your approach of letting people know that they can make good bread with basic tools and no mixer. I default to the mixer these days because it is less messy in this small kitchen.

[BakerAunt]

Thanks to all. I think it probably should have some cream, so I will try the 2 Tbs. and report back.

[BakerAunt]

Yes, it now comes in 14 oz. cans.

[BakerAunt]

My sloppy joe or sloppy Josephine recipe also has a ketchup base to which I add brown sugar, dried mustard, garlic powder, onion powder (husband does not like onions), adobo seasoning, and celery seed. I'll have to try some apple cider vinegar next time.

[BakerAunt]

My Mom's go-to recipe was the Borden Eagle Brand Sweetened Condensed Milk recipe. I went to their site, and I noted that they no longer post a Lemon Meringue--probably because of concern over raw egg whites. My mother always put it briefly under the broiler after she put the meringue on top. I don't know that it made a difference, but no one ever became ill from one of her pies. I probably have the original recipe in one of the old Borden cook booklets, but it is likely already packed for the move. I'll look when I get home from church. Perhaps someone else has it?

I've never been fond of meringue, so I'd probably make this one, but with a lot less whipped cream:

https://www.eaglebrand.com/recipe-detail/lemoncreampie-3977

• This reply was modified 8 years, 5 months ago by BakerAunt.

[BakerAunt]

My Sloppy Joe recipe would not help you, even if you left out the garlic powder, since the Penzey's Adobo seasoning is really one of the key ingredients, and it is a blend that includes garlic. However, the other key ingredient, celery seed, might be something to consider if you put together your own recipe.

[BakerAunt]

After a long afternoon of packing on Saturday, I headed for the kitchen for some baking therapy. I again baked the KAF Malted Milk Chocolate Hazelnut Tart, but this time, I used a slightly larger tart pan--an English one that I had found at T.J. Maxx, rather than the one that KAF sold for the recipe. The larger one (14 x 4 1/4) held all the filling, so it is the one that I will use. I also baked the KAF Irish Soda Bread. In both cases, I am working to use up specialty ingredients. The first recipe uses pastry flour and hazelnut meal, as well most of the rest of the Valrhona Milk Chocolate. The second uses some of the Irish Style Wholemeal flour, of which I seem to have rather a lot in my freezer. I made the Irish Soda Bread in two loaves in 5-inch pans, which I baked for 30 minutes, rather than in the 8 or 9-inch pans specified, so that I can freeze one.

• This reply was modified 8 years, 5 months ago by BakerAunt.

[BakerAunt]

For dinner on Saturday, I made Chicken Valencia, which is a recipe from a Calphalon cookbook. I use sliced chicken breast, which is dredged in flour and cooked in olive oil. The pan is then deglazed with white wine and a bit of lemon juice, with the sauce reduced by half before adding orange marmalade and a little pepper. I like it served over angel hair pasta, but I used whole wheat pasta, since that is what I have in the house.

[Author]

Posts