Forum Replies Created
-
AuthorPosts
-
That's a good one, Mike! Recipe developers at the current King Arthur site NEVER have to do their own dishes or their own clean-up! That is what I miss about P.J. and Susan Reid--they did enough baking at home that they were cognizant of the entire process.
We cut into the apple pie at lunch, and Scott and I agreed that it is the most wonderful apple pie that I have baked. It may be that I finally have the baking figured out. I use convection and bake it at 375 F with a foil cover for 45 minutes, then remove the foil and bake another five minutes and brown the streusel.
We did our big shopping trip over to the next town on Thursday. That means Aldi's, Walmart, and Kroger. We found a turkey on sale at Aldi's for 69 cents a pound, so I found a way to make a place for it in the freezer, and we will have it for Easter dinner at the end of the month. For dinner tonight, I roasted sweet potato chunks, which we had with the rest of the leftover noodles and mushrooms, leftover applesauce, and most of the rest of the chicken. We also had microwaved fresh broccoli.
I made chicken broth today from the chicken bones, combined with the bones from previous bone-in breasts. I plan to use it for soup tomorrow.
I have a Streusel-Topped Apple Pie in the oven. I'm still using Winesaps we bought in November. I am thinking of using the remaining apples to make more apple butter.
We had more of the leftover black-eyed peas with rice and ham.
I gave my husband a choice between my Pumpkin Whole Grains Bread or my Whole Wheat Oat Bran Bread, and he chose the latter. So, on Tuesday, I baked three loaves. Two will go into the freezer, and we will start eating the other one tomorrow.
I roasted and processed my last pie pumpkin on Tuesday and froze the puree.
For dinner that evening, I combined the deglazing from the roasting pan from the chicken I cooked on Sunday with 8 oz. of sliced mushrooms and a bit of flour and dried parsley, then mixed it with half a package of cooked spinach noodles. We had it with leftover roast chicken and microwaved frozen mixed vegetables.
Another cartoon for all of us trying to bake a healthier recipe--and yes, I know that margarine is worse for us than butter:
We had leftover Black-Eyed Peas with Rice and Ham for dinner on Monday.
After the chicken and potatoes came out of the oven for dinner, I put Rye Soda Bread, which bakes at the same temperature into the oven. The recipe is from King Arthur and uses equal parts of King Arthur AP, pumpernickel, and Irish Style flour, as well as 3/4 cup Harvest Grains. My only change to the ingredients was reducing the salt from 1 tsp. to ½ tsp., as the recipe requires 1 ½ tsp. baking soda. I made a small change in the mixing directions in that I soaked the Harvest Grains in ¾ cup of the buttermilk for about 5 minutes before mixing all the ingredients together. It has a long baking time of 70 minutes, so it is in the oven now.
Later: 70 minutes was the correct time. I double checked with an instant read thermometer after the cake tester came out clean. It read 200F. I'm looking forward to having it with breakfast tomorrow.
I used the rest of the apple seconds we bought in November to make applesauce on Sunday. The bag was marked "Ida Red Mix," but there are at least two kinds of apples, and one kind took a long time to soften while cooking. I did not make the same mistake as I did last time but continued to cook them until they were soft enough to put through the food mill. The taste and consistency are better than the previous batch but not as good as the more mixed batches I made in the autumn by adding another kind of apples from a local place. I froze two cups of it. The rest we will have throughout the week.
We had some applesauce with Sunday's dinner of a roasted chicken, roasted potato chunks, and microwaved fresh broccoli.
Happy Birthday, Joan!
On Saturday, I made black-eyed peas with brown and wild rice, yellow bell pepper, celery, dried onion, thyme, and chunks of ham from the freezer. We have enough leftovers to alternate with other meals during the coming week.
I also made yogurt.
On Friday, I took the King Arthur recipe for Maple Walnut Biscotti and adjusted it by replacing 1 ½ cups of the AP flour with white whole wheat, adding 3 Tbs. milk powder, and replacing the 1/3 cup of butter with ¼ cup avocado oil. I thought the recipe would work, since the butter in the original recipe is melted. I changed the mixing instructions so that all the dry ingredients and sugar are mixed together, then the wet ingredients are added, along with the walnuts. I followed the baking temperature and time for the first bake, but when I put the cut pieces back, I reduced the temperature from 350 to 325 F and baked for 15 minutes. The biscotti have a great maple flavor and will go well at teatime.
Note: I made a correction to this post. It should be 6 cups of flour/grains.
Skeptic--The recipe has 1 cup sourdough starter (that would be 1/2 cup of flour), 3 cups whole wheat flour, 1 1/2 cups bread flour, 1/2 cup pumpernickel flour, and 1/2 cup of King Arthur's Harvest Grains. So that is 6 cups of flour/grains. The bowl helps the bread hold its shape. I might be able to do it with the cloche bottom, but I worry that it might stick to the lid along the sides. I have done a 3-cup recipe in it that I like.Friday night's dinner was Crispy Oven Baked Fish and Chips with the rest of the Dill Tartar Sauce and some leftover coleslaw. It is a meal we do not mind eating twice in a week!
It's good to have you posting again, Aaron. Thanks for your condolences on the hand mixer.
On Thursday morning, I baked Orange Breakfast Muffins, a recipe that came from a Grape Nuts cereal ad in the old Los Angeles Times food section. (I'm not impressed with the current L.A. Times food section, from what I have seen of it online.) I altered the recipe by replacing AP flour with white whole wheat, reducing the sugar from ½ to 1/3 cup, cutting the salt from ¾ to 1/4 tsp., reducing the baking powder from 3 tsp. to 2 tsp. and adding ¼ tsp. baking soda, and replacing ½ cup melted butter with 1/3 cup avocado oil. The orange I used was not that juicy, although it produced a good amount of zest. I only had ¼ cup, so I added water to get the ¾ cup liquid. I had part of an egg to use up, so I used it and another one for the two eggs. I also added 3 Tbs. milk powder. I reduced the temperature from 425 F to 400 F and baked the twelve muffins for 15 minutes. The orange flavor does come through, although not as strongly as it would have if I had had the full amount of orange juice. It was nice to be able to bake a healthier version of an old favorite.
In the evening, I baked Whole Wheat Sourdough Cheese Crackers from the dough I made last week.
-
AuthorPosts
