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Italian Cook, there is also something called "Better Than Bouillon", a beef or chicken base. It is very high in sodium, but I'm pretty sure I found some that is low sodium, although I don't remember how low. It might have been a different brand of something similar. I don't have any here to check right now. I also preferred the flavor of the base over the cubes. Also, Penzey has a beef base you might try.
That sounds really good, Skeptic -- a nice combination of flavors.
Cranberry cinnamon buns would be good. Just smear the sauce on the dough before rolling it up. If the sauce is really tart, you might want to add a little brown sugar.
I'm mixing it up today! Had mushroom soup with smoked gouda and crackers for lunch. We'll have turkey sandwiches tonight. The forecast is for 16 inches of snow overnight and all day tomorrow into Tuesday, so we may be very glad to have cold turkey available for our meals if the power goes out.
November 30, 2019 at 6:21 pm in reply to: What are you Cooking the week of November 24, 2019? #19602Leftover turkey dinner, the works!
November 30, 2019 at 7:45 am in reply to: What are you Cooking the week of November 24, 2019? #19588We had turkey wraps, on whole wheat fajitas with onions, peppers, celery, and tomatoes.
November 28, 2019 at 10:00 am in reply to: What are you Cooking the week of November 24, 2019? #19539Mike, whenever you are going to serve stuffing AND mashed potatoes, with gravy of course, I'll be right over! We have stuffing only for Thanksgiving (and a week of leftovers) and we have mashed potatoes today and maybe 2-3 other times during the year. I keep reminding myself that is good, it's best for my health, don't add them to my regular menus!
November 28, 2019 at 8:02 am in reply to: What are you Cooking the week of November 24, 2019? #19536BakerAunt, I did notice the smaller size of the bag!! I also bought two bags, because there will be only two of us and I LOVE stuffing!
November 27, 2019 at 7:14 pm in reply to: What are you Cooking the week of November 24, 2019? #19527Today I made candied carrots (sliced carrots baked in maple syrup and butter) and stuffing for the turkey. BakerAunt, did you ever find the Pepperidge Farm in the blue bag that you were searching for? That's the only stuffing I will use. I had to search at my store for it, found it on the bottom shelf, surrounded by many many other brands of boxed, top-of-the-stove type mixes, but I knew they had it because I checked their on-line inventory before I shopped.
For dinner, my husband cooked himself a burger on the grill and got one of Ellen's buns from the freezer. I had a green salad. Joan, we think alike!
Those braids look great, Mike!
Today I made a two-crust cream pie. I had a bit of trouble with the crust; I've struggled with pie crusts for years, and finally have been using this one with success for several years - but not today!
I made two loaves of pumpernickel today, with "the works": dried onion, caraway, mustard, and dill seeds. The smell as they bake is amazing!
November 25, 2019 at 6:42 pm in reply to: What are you Cooking the week of November 24, 2019? #19468We ate grilled pork chops, quinoa salad with corn, beans, and tomatoes, and a green salad.
November 23, 2019 at 7:12 pm in reply to: What are you cooking the week of November 17, 2019? #19444Dinner here was tomato soup and egg salad sandwiches on fresh whole wheat bread.
I'm sorry the deli rye rolls didn't work out for you, BakerAunt. We love that recipe, one of our favorites! I'm using the recipe that was printed in one of their catalogues, and my notes say I first made it in September, 2017. I never use buttermilk in rye bread, but I always try to use half water and half pickle juice (if I have any on hand) for any rye recipe - although the first time using a recipe I try to behave and follow it exactly! My copy of this recipe does NOT say to use dried onion OR deli rye flavor - it calls for both. There is no mention of onion powder. I used to use vital wheat gluten in all rye recipes, but no longer do that, it's not needed with the stronger KAF AP flour. A warning -- I was in KAF about a month ago, and they have changed some of their rye flavor/sour additives, eliminating one, and everything is in new packaging now, which I find misleading (it's just the way my brain works -- change the packaging and I am sure you have changed the ingredients!). I think they stopped carrying the sour. Anyway, I'm glad you have some other rye recipes to fall back on!
I made up the blitz puff pastry from the KAF recipe, making a sort of rugelach cookie. They turned out perfectly, exactly as I hoped they would. (Well, except that I had to rush near the end, got careless, so some were not well shaped and some didn't "seal" at the overlap of the corners). It made a nice flakey pastry, plenty of layers, but fewer than from a true laminated dough with many more turns and chillings. I used cherry pastry filling from a can (Solo brand), and the cookies taste very good. I would use this recipe again.
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