BakerAunt

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  • in reply to: Sweet Potato Biscuit Recipe That Did Not Work #6385
    BakerAunt
    Participant

      Italian Cook--I looked at the Yeast Dinner Muffins recipe again (copied to my files), and it at least activates the yeast in water before proceeding. The Sweet Potato Biscuit recipe, however, neither activates the yeast with water nor allows for a rising time.

      in reply to: Sweet Potato Biscuit Recipe That Did Not Work #6379
      BakerAunt
      Participant

        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.

        • This reply was modified 8 years, 5 months ago by BakerAunt.
        in reply to: What are You Baking the Week of January 15, 2017? #6360
        BakerAunt
        Participant

          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.

          • This reply was modified 8 years, 5 months ago by BakerAunt.
          in reply to: What are You Cooking the Week of January 15, 2017? #6359
          BakerAunt
          Participant

            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.

            • This reply was modified 8 years, 5 months ago by BakerAunt.
            • This reply was modified 8 years, 5 months ago by BakerAunt.
            in reply to: Bown Butter Cake #6350
            BakerAunt
            Participant

              The cake looks delicious. I have a niece who must eat gluten-free, so I will set aside this recipe. Thanks for posting the link, Mike.

              in reply to: What are You Baking the Week of January 15, 2017? #6329
              BakerAunt
              Participant

                I've not made enough use of that book, which was a gift from friends for whom I baked when I was living in Spokane for a year. I tried the barley scones this past summer, and there are some other recipes that I've now marked to try.

                • This reply was modified 8 years, 6 months ago by BakerAunt.
                in reply to: What are You Cooking the Week of January 15, 2017? #6328
                BakerAunt
                Participant

                  On Wednesday, I made Shepherd's Pie, using a recipe I adapted from Martha Stewart's site. I use ground beef, not lamb, and I use frozen peas and carrots, not fresh carrots. I had half a cup of beef broth frozen from some pot roasts, so I used that as half the liquid and Penzey's beef stock with water for the other half. My husband does not care for regular onion but green onion is fine with him. I added parsley and rosemary. I served it with steamed broccoli.

                  Addendum: Instead of using a 9-inch pie plate, I used a 7x7 inch square ceramic dish that is 3 inches deep. I didn't have to worry about the broth dripping out onto the oven, and the square is easier for servings.

                  • This reply was modified 8 years, 6 months ago by BakerAunt.
                  in reply to: What are You Baking the Week of January 15, 2017? #6324
                  BakerAunt
                  Participant

                    On Tuesday evening, I baked Cranberry Scones. The recipe is from Biscuits and Scones, by Elizabeth Alston, but it is identical to the recipe that came with the Nordic Ware scone pan, and it bakes perfectly in that pan. I adapt it by using whole wheat pastry flour for a third of the flour. I also added 1/4 cup of pecans and 1/2 tsp. of orange oil, and sprinkled it with the coarse sparkling sugar from King Arthur Flour. I'll have some for breakfast the rest of this week, and I will freeze some.

                    in reply to: What Did You Bake the Week of January 8, 2017? #6309
                    BakerAunt
                    Participant

                      I'm also a fan of the doughnut pans and substituting in some whole wheat pastry flour. I like the pumpkin doughnut recipe from KAF. I also like the one with the maple glaze. I need to make those again.

                      • This reply was modified 8 years, 6 months ago by BakerAunt.
                      in reply to: What are You Cooking the Week of January 15, 2017? #6308
                      BakerAunt
                      Participant

                        Today, I made a soup with mild Italian Sausage, garlic, onion, chopped carrot and chopped celery, red bell pepper, mushrooms, 1/2 cup of pearl barley, about 3 cups of white beans I'd cooked and frozen, and 4 cups of chicken stock from my freezer. I froze half of it (trying to get ahead for the semester) and had some for lunch. For dinner, I used the leftover pork chop from the dinner my husband cooked yesterday. Using the drippings saved from the pan, I sautéed celery, red bell pepper, and sliced mushrooms, then added the diced pork, a bit of grapeseed oil, and the broccoli. I mixed it with soba (buckwheat) noodles, and added about 1/2 cup of the noodle cooking water, then added sliced green onion and minced parsley

                        • This reply was modified 8 years, 6 months ago by BakerAunt.
                        • This reply was modified 8 years, 6 months ago by BakerAunt. Reason: spelling error
                        in reply to: What Did You Bake the Week of January 8, 2017? #6289
                        BakerAunt
                        Participant

                          Luvpyrpom--I also use stoneground cornmeal in the Lemon-Blueberry Muffins, so that might make a difference as well.

                          in reply to: Cuisinart Food Processor Recall #6288
                          BakerAunt
                          Participant

                            Now that I'm home in Texas, I called the recall line. My new blade will be shipped in anywhere from 4-8 weeks, as they are backlogged (hardly surprising, given how many food processors are out there). The representative did say it would arrive FedEx and that I would be emailed when it ships.

                            in reply to: What Did You Bake the Week of January 8, 2017? #6276
                            BakerAunt
                            Participant

                              I think that the experiment, prompted by Riverside Len has shown that we get some increased discussion, as well as more details about the recipes that people are baking or cooking, if we have an ongoing thread for the week. So, I'm changing the titles to What are You Baking and What are You Cooking. However, if you prefer to do a recap, then by all means do so.

                              Now, how many people want one of Riverside Len's doughnuts?

                              in reply to: What Did You Bake the Week of January 8, 2017? #6266
                              BakerAunt
                              Participant

                                Luvpyrpom: The lemon muffins were not supposed to be super runny. I think that buttermilk does work better than making sour milk, as it is thicker. I also used dried blueberries. I measure flour by spooning it into the cup, then leveling it. Given the liquid in the recipe, I'm not sure why your batter was soupy. Did you include the cornmeal? I also let the batter sit, as the original recipe recommended, for 15 minutes.

                                The main lemon flavor comes from the grated zest. You could certainly add some of the Lemon Powder, or a 1/4 tsp. of lemon oil to increase the lemon flavor.

                                • This reply was modified 8 years, 6 months ago by BakerAunt.
                                • This reply was modified 8 years, 6 months ago by BakerAunt.
                                in reply to: Baking Crackers: My Latest Obsession #6238
                                BakerAunt
                                Participant

                                  When I'm at home, I use my "pastry wands" and a long, non-tapered pin. I can get good consistent pressure along its length. I have a long pin that is set for 1/4 inch (that's what happens when one spent too much time at the KAF site). I also have a heavy maple one with handles that I use for sweet roll dough. I stopped using if for bread because I think that rolling it out with it was contributing to the blow-outs in the finished loaves. I also have a glass one that a friend gave me, where one can fill it with ice water. (It was her Mom's, so she wanted it to go to a baker.) I've not used it yet.

                                  Here, I have that Joseph Joseph one, and I have the little one with the handles that was my mother-in-law's. What I did was roll out to 1/16th the best I could with the JJ one, then used the other to roll it out a little flatter. One side was a bit uneven on the second bake.

                                  I want to get the special Swedish style pin that docks the dough.

                                  • This reply was modified 8 years, 6 months ago by BakerAunt.
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