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Skeptic, the oven is OK; perhaps I should just say that I am adapting to it's new ways! Last weekend we were at the NH festival, and Tuesday we leave for the Maine Fiber Frolic. This will be an extended trip, business and pleasure, as we will spend some time on the beach before school is out and the vacationers arrive. We also plan to visit When Pigs Fly for pizza and more of their fabulous bread!
Today I made a chocolate layer cake, with raspberry jam between the layers and chocolate ganache icing. It's very good. I make cake about twice a year, and usually it's for a fresh fruit trifle. But my husband asked for a chocolate cake!
Skeptic, I admire you for your "Do It Yourself" projects. I would not even attempt that job. But I've been thinking about trying some crockpot baking this summer when the temperatures rise.
Grilled salmon, asparagus, leftover potato salad, and green salad with lettuce from the planter on the deck.
Well I'm pretty good at math, too, and by my calculations, Swirth, you are only 29!! Happy Birthday and many more!
Thanks, Mike. I didn't know about dead spots on the dials. The appliance repairman did check the thermostat. A different one checked it also when I had a problem about 10 years ago, and said it was fine; he said 50 degrees above or below the set temp was fine! LOL I'm avoiding buying a new stove, as this is a JennAir, which I love, set into the island with a downdraft for grilling. My husband says a new one will require some carpentry work to fit in the same space. I really hate to shop!
I often make "pie" in the small (I think 4 oz) mason jars. Cut rolled out pie crust into circles using a cookie cutter just a bit smaller than the jar lid. Bake them. Layer the crust and cooked pie filling (any kind, raspberry was my husband's favorite) into the jars; I recall I usually fit 3 rounds of crust plus the filling into each jar. Screw on the lids (no need to process) and store in the freezer. I started doing this after I gave up making ugly looking pies; now that I have that mastered, I haven't made these for ages.
I just posted Chocomouse's Breakfast Cookies recipe under recipes.
Yes, BakerAunt. The oven is 34 years old, so I've suspected other issues are possible. I'm thinking the upper element may be not working correctly, although it's not dead yet. That might account for the pale tops and not cooked through yet overcooked/burned bottoms. And, if it is working full strength only part of the time, it might be the cause of fluctuating temps. I've used two different oven thermometers, and they agree. I'm going to have our appliance repairman come back; he has the reputation of being the absolute best for miles arouund here.
I've made these several times, and they are very good. I double the recipe. I'm a sucker for anything apricot, but we also like them made with raspberry jam.
We cooked chicken thighs on the grill, with Sweet Baby Ray's barbeque sauce, and with it had potato salad and cole slaw. Summer is here! At least, it has arrived in my kitchen if not outside!
The Breakfast Cookies are good - usually, and they are fairy healthy. I'll post a recipe of sorts tomorrow, but I think I've never made them exactly the same way! I'm still struggling with my oven and the new element. Old tried and true recipes that I have made many times, for cookies and muffins, are not working out. They are pale and not cooked through. The oven thermometer usually agrees with the temp I have it set for, but a couple of times I've seen it show 25* lower. For this first batch of cookies, I increased the temp to 375, didn't keep a close enough eye on progress, and the cookies were just short of "burned". This second tray was better, but still dry and overcooked (that might be the result of the dough, not the oven temp, but I don't think so). I've also tried adjusting the oven rack. The one constant through all this is my breads - they are perfectly baked -- because I use an instant thermometer, of course!
This morning I baked a dozen hamburger buns for my husband's meals when I am away next week, and 5 dozen "breakfast" cookies - with peanut butter, oatmeal, coconut, walnuts, currents and chocolate chips.
Veggie lasagna leftover from the freezer and a green salad.
Omelets and English muffins with raspberry jam.
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