BakerAunt

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  • in reply to: Ketogenic Diets #41810
    BakerAunt
    Participant

      Mike--While I'd like to be encouraging, I have to admit that I just don't understand the keto diet. It seems more a fad than rooted in scientific evidence. I will follow your attempt with interest.

      in reply to: What are you Baking the Week of February 4, 2024? #41809
      BakerAunt
      Participant

        The scones came out very well. I enjoyed one for breakfast, and my husband enjoyed one at lunch. He is sometimes iffy about dried fruit, but he liked these.

        in reply to: What are you Cooking the Week of February 4, 2024? #41808
        BakerAunt
        Participant

          We finished the farro stir-fry with microwaved frozen peas.

          in reply to: What are you Cooking the Week of February 4, 2024? #41805
          BakerAunt
          Participant

            We had leftover farro stir-fry for dinner on Wednesday. My husband likes it even better the second day.

            in reply to: What are you Baking the Week of February 4, 2024? #41804
            BakerAunt
            Participant

              I have a recipe for Cranberry Scones (no butter) that I adapted from Elizabeth Alston's book, Biscuits and Scones. I have used it as a basis for some other scone recipes. On Wednesday evening, I used it to make a cinnamon mixed fruit and walnut scone that I will start eating for breakfasts tomorrow. I decided to use dried fruit when I found a bag of mixed dried fruit blend from King Arthur in my baking stash that is a couple of years old and never opened. I tasted it, and it was fine, so I used a cup of it and ½ cup walnut pieces. I use half of the Irish flour from King Arthur and add some flax meal and milk powder and increase the buttermilk to ¾ cups. I use 1/3 cup canola oil in place of the butter. This time, I also added 1 tsp. of cinnamon. I usually bake the recipe in a Nordic Ware scone pan, but this time I formed the dough into eight balls, put them on a baking sheet, and flattened them slightly before sprinkling Penzey's Cinnamon Sugar over the top. I planned to bake them for 20 minutes but pulled them out thirty seconds early. I look forward to sampling one with coffee tomorrow.

              in reply to: What are you Baking the Week of February 4, 2024? #41802
              BakerAunt
              Participant

                An update on the Chocolate Chip Snickerdoodle Cake: Like every oil cake, the taste and texture improve the day after baking. It is no longer dry. I still think that the recipe needs some refinement, so I may bake it again at some point with a few more changes.

                in reply to: What are you Cooking the Week of February 4, 2024? #41801
                BakerAunt
                Participant

                  I made clam chowder for lunch on Tuesday and for the rest of the week. It is a light version that comes from a Betty Crocker cookbook that I have had for over forty years.

                  For dinner, I made a stir-fry with farro cooked in frozen turkey broth, leftover roasted chicken breast, and carrots, celery, red bell pepper, mushrooms, yellow squash, and a bit of thyme. We have enough for one or two more meals.

                  I also made yogurt today.

                  in reply to: What are you Cooking the Week of February 4, 2024? #41782
                  BakerAunt
                  Participant

                    Joan--lentil soups are a favorite of mine. Yours sounds good. You actually don't have to soak lentils, and they usually cook within an hour, although I am sure that your longer cooking time let the spices permeate.

                    We finished the beef stew and cornbread for Monday night's dinner.

                    in reply to: What are you Baking the Week of February 4, 2024? #41781
                    BakerAunt
                    Participant

                      A recent King Arthur email featured as its bake of the week "Chocolate Chip Snickerdoodle Cake." I baked it today with a few changes. I substituted in 1 cup plus 2 Tbs. white whole wheat flour, added 1 Tbs. milk powder, halved the salt, and replaced the sour cream with Chobani nonfat Greek yogurt. I reduced the sugar from ¾ to 2/3 cups. I reduced the chocolate chips from 1/2 to 1/3 cup. I decided not to do the cinnamon-sugar sprinkle on a non-stick spray bottom and sides of a parchment-lined pan. I deleted the parchment and greased the pan, and I put all of the cinnamon sugar on top. The cake looks nice, but the taste is underwhelming. If I were to bake it again, I would use avocado oil rather than canola oil, since I can only get nonfat Greek yogurt here. The cake needs a bit more fat, as it is slightly dry. I also think that the cake part is too plain, and I'm not sure that having sugar and cinnamon on the bottom and sides would have fixed that plainness, since I put it all on the top, and it does not come through strongly. It needs more cinnamon, probably in the cake itself. The chocolate chips do not really belong except to break up the plainness; cinnamon chips would be a better choice. Even if I had followed the recipe completely, I think this snacking cake would be underwhelming. A bit of vanilla might help, which is a surprise since King Arthur recipes usually employ that ingredient liberally.

                      in reply to: What are you Cooking the Week of February 4, 2024? #41779
                      BakerAunt
                      Participant

                        We had leftover beef stew and cornbread again.

                        in reply to: What are you Baking the Week of February 4, 2024? #41778
                        BakerAunt
                        Participant

                          I made pancakes for Sunday breakfast. I tried a new recipe, "Whole Grain-Buttermilk Pancakes," from Rick & Ann's in Berkley, California. It was featured in a Bon Appetit article on Favorite Restaurants, Over the Counter, in September 2000 (pp. 169-170). I followed the recipe except that I reduced the molasses from 2 Tbs. to 1 Tbs. We like the flavor, and I will make them again. However, I am still figuring out how to use a Staub cast iron flat pan (originally intended for crepes). The first batch were almost perfect, but the temperature was a bit low, then I turned it up too high and burned the next batch (which the dog happily ate). The remaining batches were ok. I think that pan is too wide for the burner, so it does not heat evenly.

                          in reply to: What are you Cooking the Week of January 28, 2024? #41764
                          BakerAunt
                          Participant

                            I found bone-in chicken breasts at a good price at the grocery this morning, so Saturday's dinner was roasted chicken breasts, roasted sweet potato chunks, and microwaved mixed vegetables.

                            in reply to: What are you Baking the Week of January 28, 2024? #41762
                            BakerAunt
                            Participant

                              My husband knows better than to ask that question. 🙂

                              Italian Cook--The box is likely larger than the dish inside it. You may be able to store it quite nicely without the box.

                              in reply to: What are you Cooking the Week of January 28, 2024? #41757
                              BakerAunt
                              Participant

                                That dinner sounds wonderful, Chocomouse.

                                We had leftover beef stew and cornbread for dinner.

                                in reply to: What are you Baking the Week of January 28, 2024? #41756
                                BakerAunt
                                Participant

                                  On Friday, I baked Whole Wheat Sourdough Cheese Crackers from dough I made last week. My husband finished his supply two days ago, so he is happy to have it replenished.

                                Viewing 15 posts - 1,066 through 1,080 (of 7,944 total)