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That's a great bread for egg salad sandwiches, Chocomouse!
We returned from the reunion on Thursday. I had a cup of almond milk left over from the vegan cinnamon rolls. It was five days since I made the almond milk, and it does not last much beyond five days. To use it up, I baked a new recipe, "Vegan Almond Cake," from the site Rainbow Nourishments. I did not deviate from the recipe's ingredients, but as it is an oil cake, I used my technique of combining the oil and the sugar (first mixed with the zest) with my electric mixer, then mixed in the rest of the wet ingredients. At that point, I switched to my cake whisk and added the dry ingredients to the wet ones. I sprinkled the optional sliced almonds on top of the cake before baking. It was done in about 48 minutes. I will let it rest overnight, then we will cut into it tomorrow for dessert. The recipe also uses almond flour and AP flour. I chose King Arthur AP, since almond flour has no gluten.
Mike--I've not tried rye flour in the sourdough cheese crackers. I don't think my husband wants them changed.
While it is not a sourdough recipe, I do like to make Rye Crispbread. I think that I posted the recipe here at Nebraska Kitchen.
Rottiedogs--Your Polish Kolocz sounds delicious!
Winesaps are worth the 100-mile round trip.
Mike--I'm glad the crackers came out well and that Diane likes them. I stopped putting salt on mine, at my husband's request, and while it took some getting used to by me, I like them that way now. I agree that the cheese powder provides plenty of salt.
Mike--With my current oven, I bake at 375F convection on the third rack up for 5 minutes and 30 seconds, then turn the pan around and bake another 5 minutes 30 seconds. A lot depends on your oven.
On Sunday, I made Quinoa salad with lima beans and corn as my contribution to dinner at the first night of my husband's cousins' family reunion. They had a vegan chili as the main dish, but my husband cannot eat the beans or the spices, so I made the salad so that he would have something nutritious that he could eat. I served the goat cheese on the side, so that people could add it if they wished,
I made dough for three batches of sweet rolls--two regular and one vegan--on Sunday evening, shaped the rolls and let the rise in the pans overnight. I baked them on Monday morning at my husband's cousins' reunion.
Aaron--:)
CWCdesign--Congratulations to Will for his successful efforts to create a gluten-free cornbread that comes so close to the family recipe.
I am glad that I do not have the challenge of baking for someone who is gluten-free. I find vegan baking difficult enough.
Lovely loaves, Mike!
On Saturday, I packaged ingredients for two sets of my regular cinnamon rolls and one set of vegan rolls. I baked a double batch of soft oatmeal cookies (adapted from Jenny Can Cook). I also baked two pumpkin pies. The preparations are for my husband's cousins' reunion this week.
It was a busy day in the kitchen on Saturday (mostly baking), so I was glad to have leftovers from Thursday to reheat for tonight's dinner. I made almond milk--not exactly cooking, since no heat is involved, but it still takes time.
When I went to eat lunch on Friday, I realized that there was only one piece of bread left, so I had a large bowl of popcorn. (Hey, it's wholegrain!). This afternoon, I baked nine sandwich rolls using my adaptation of King Arthur's Honey Oatmeal Rolls. I substitute in 2 cups whole wheat flour, use ½ cup buttermilk, and add 2 Tbs. special dry milk and 2 Tbs. flax meal. I replace the 4 Tbs. butter with 3 Tbs. avocado oil. I baked them in a 9-inch square pan.
Italian Cook--I started to put my cheese on top so that the ingredients would not slide off as I was eating the piece. These days, with my pan pizza, I cut the mozzarella in small chunks and sprinkle it on after the sauce and Canadian Bacon but before the mushrooms, red bell pepper, green onion, and olives. The pizza then gets grated Parmesan on top.
We should have a thread devoted to "How Do You Assemble Your Pizza."
I made Crispy Oven Fish and Chips again for dinner on Friday. We had it with the remaining coleslaw.
I'm making a half-recipe of almond milk tomorrow, so tonight I put 50 grams of almonds to soak in water in the refrigerator, so that I can make the almond milk tomorrow evening.
I am smiling at your pie pumpkins, Joan. I currently have eight pie pumpkins and two peanut pumpkins on the table in our Annex where it is cool. I will start processing them later this month.
For Thursday's dinner, I roasted chicken thighs and made a farro stir-fry with zucchini, yellow squash, red and yellow bell pepper, green onion, and mushrooms. I also threw in some leftover roasted potato chunks.
I'll be baking pumpkin pies this weekend, Joan! 'Tis the season!
I baked Pumpkin Snacking Cake today, using peanut pumpkin puree that I froze last year. I love the combination of spelt, buckwheat, and chia seed with pumpkin.
That sounds so good, Chocomouse.
On Wednesday, we had Crispy Oven Fish and Chips with Dill Tartar Sauce, accompanied by coleslaw.
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