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Joan--I've been trying to recall what my Girl Scout troop sold them for in 1968 and 1969. It might have been 50 cents.
I baked Beets, Greens, and Greek Cheese Flatbread for dinner on Thursday. My elder bonus son and I ate some of it, while my husband had leftover hamburger stroganoff, as he does not care for beets and cannot eat onions. These beets, from the local farmers' market, were not as sweet as beets that I have had in the past. The tops were good, so I used them in place of spinach in the topping.
One other thing I do on the crackers is let the dough come to room temperature before I roll it out. I found that made it easier. However, it may not make a difference with Mike's sheeter.
I have never been able to appreciate cold soup. I know that many people do enjoy them, but for me, they just do not compute.
Mike--I don't allow the crackers to rise before I bake them. I usually roll them out, brush with avocado oil, cut them, prick each cracker a couple of times, then put them into the oven. With the first two trays, I don't turn on the oven until the second tray is started, so it does sit longer than the rest. I have not noticed any difference. I think that some of the main development comes from the rest period of 5-7 days in the refrigerator. I divide the dough (double recipe) into four pieces, wrap in saran, and park it in the refrigerator. I've baked them earlier than five days, but I think the taste suffers.
I'm going to post my updated oil recipe later today--probably with the original recipe as an alternative.
Aaron--I'm glad to hear that your challah project continues successfully.
I baked my Pumpkin Snacking Cake again on Wednesday. I put Halloween sprinkles on top.
For dinner on Wednesday, I made my healthier adaptation of my Mom's hamburger stroganoff, which we had over a mixture of brown and wild rice, along with what may be some of the last green beans from our garden.
Mike--How much headspace did you leave before canning?
Aaron--King Arthur is (was?) running a special where some of its unusual flours were on sale for $4 off the regular price. I had some Bakers Bucks to spend, so I ordered some of those flours yesterday, including another bag of the Italian-style. I'm not sure if the sale is still on for today.
I was irritated with King Arthur, in that they were offering a free spatula yesterday, with a minimum purchase amount. However, I was told that I am not allowed to use a Baker's Bucks coupon and a free spatula code on the same order. I politely declined the spatula, which the rep. said was the better buy, as it normally costs $16, and my BB coupon was for $10. While I would have been happy to pick up another spatula for free, I preferred to use my coupon. I'm considering writing a complaint to King Arthur, as that should have been spelled out in the email.
The crackers still look good, Mike. With the sheeter, you may be able to get them thinner than I can by hand--about 1/16th inch.
I always rotate the tray halfway through, even on the convection setting. In my oven, I bake the crackers on the third rack up, but I think that a lot depends on your oven. I also make sure the tray is towards the front of my oven. When all else fails, I quietly consume the overly brown ones!
On Tuesday, I made dough for my Whole Wheat Sourdough Cheese Crackers. I will bake them at the end of the week.
We had leftover pork tenderloin, applesauce, and mashed potatoes from last night for Tuesday's dinner, along with roasted chunks of honey nut squash--the first we have eaten from our garden.
Aaron--the original recipe for the flatbread has an egg in it, which I have sometimes added. Once I forgot it, and the crust was crisper on the flatbread. I might try the cracker recipe again without the egg. If you are interested, I can post the basic recipe that I have developed so far. I've been making it in the bread machine, since my mixer does not handle small amounts of dough well. The King Arthur Italian-style flour really does make a difference in crackers, although I use half whole wheat for the nutrition. I only tried the Italian-style because one of my sisters sent me some in a King Arthur goodies package for Christmas a couple of years ago. I've made a King Arthur recipe with it, but it is one where the dough rests for about 12 hours in the refrigerator, and after baking, the crackers are left in the oven overnight after it is turned off. It's the second part that is a problem, if I am baking in the afternoon and want the oven for making dinner.
Skeptic--That is the same kind of game that Consumer Reports plays; they charge extra for access to their website, which is why I no longer subscribe.
On Monday, I baked Lime Pecan Biscotti, using two limes from my tree.
I'll be interested in how your apple butter--and apple scrap jelly--come out, Mike.
It was a busy Monday in the kitchen. I cooked a batch of chickpeas and used some of them to make a big container of hummus. It goes well with the flatbread crackers I baked yesterday. For dinner, I made Maple-Glazed Pork Tenderloin and muddled mashed potatoes, which we had with a container of our green beans that I froze this summer.
My elder bonus son arrived for a visit on Sunday morning. After his father picked him up at the airport, they arrived here at 10:30. I put together brunch featuring my adaptation of King Arthur's Butterscotch Apple Sweet Rolls. I had made the filling last year and frozen it, so it was easy to put them together this morning. We had them with scrambled eggs.
Ken Haedrich has a recipe for Yeasted Olive Oil Dough that he uses for flatbread or crispy pizza crust. I modified the recipe, so while I use his suggested variation of half whole wheat flour, I replace the remaining AP flour with King Arthur's Italian-Style flour and add 2 Tbs. semolina flour. In the early summer, I used the crust to make one giant flatbread, which we broke into crackers and ate with soup. On Sunday, I made the dough again, but to control the baking better, I divided the dough in half, and once I had rolled out a half, I brushed it with avocado oil, then cut the piece into 5x5 cm crackers. I also baked each pan at 375F convection, on the second rack up (middle of the oven) for ten minutes, turning halfway through the time. After removing it from the oven, I separated all the crackers, then carefully pushed them off the parchment onto the still hot pan and let them cool there without touching each other. I have not sampled any tonight, but they are crisp and should be thick enough to hold up to being spread with hummus or dipped into it without breaking. I will be making hummus tomorrow and testing them. The taste, I noted, last time I made them, is not assertive, so they should go well with a variety of toppings or dips.
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