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On Tuesday, I made Turkey (well, Chicken) Wild Rice Soup. The recipe came from one of those Pillsbury cooking booklets, Holiday Classics II, #34. I delete the salt, and I lighten it up by using 2 cups of 1% milk rather than half and half, and I use a stick of unsalted butter instead of margarine. I also increased the wild rice by half. It is perfect comfort food for a day with blowing dust, and now I have lunch for the week.
I recall that some of KAF's yeast recipes (the Hot Cross Buns) require some baking powder. It was also called for in that dismal sweet potato biscuit recipe that I baked--and which Bake from Scratch insists works, although they said that they would check it.
On Saturday, I baked Brown Sugar Cardamom Bundt cake, from Rebecca Miller Ffrench's Sweet Home. I also baked Oatmeal Scotchies--a recipe from a bag of Nestles butterscotch chips a VERY long time ago. It's not the recipe that Nestles now has, and I've adjusted it to include some white whole wheat flour. The cake and cookies are for after service social time at church tomorrow. The first time I took the cardamom cake to church, two people asked for the recipe.
Joan told us about her experience in the February 5, 2017, What are You Baking thread.
Aaron--you are not the first, and you will not be the last, to forget an ingredient. I hope that it works for you. I also hope that tomorrow's Challah bakefest goes well.
Riverside Len: Those doughnuts pass my health food test!
I decided in the afternoon that I'd like a special bread to go with the leftover roast beef we would be eating, and I had 4 oz. of asiago cheese to use up. I grabbed my copy of the King Arthur Wholegrain Baking Book, and found "Rosemary-Asiago Chop Bread" on pp. 240-241.It uses whole wheat and barley flour, and only a small proportion of bread flour. The instructions are mostly clear, although when it said to form the dough into a 9 x 12 inch oval, then spread the cubes of cheese on half of it, I was not sure whether that meant lengthwise or widthwise. I decided to spread it widthwise, and I then folded the other half over it, then worked it into a 7-inch circle. The dough seemed a bit dry, so I used some water to help seal cracks. It goes into an 8-inch round pan, then the baker uses one corner of a bench knife to make cuts all over the top, down to the bottom but not through the bottom. It baked as a round flat loaf with chunks of cheese in every slice. I didn't have cheese oozing out the top, so maybe my cuts were not deep enough. However, it was great with the leftover roast and should be excellent with soup.
