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Mike, I would do that too, if the outsides looked well-done, but the internal temp was under 200*. However, it seems foolish to have to heat up the oven for that, and I guess you should preheat it, and just have it hot enough in case you need it? A waste of energy? I usually have to fool around with the griddle setting; if it is too hot, the outside is plenty brown before the inside is done.
Dinner tonight was venison liver, onions, and pan fries with a green salad.
The muffins we baked in the class ended up very hard, crusty, although the insides were soft. We baked some of the white flour and some of the whole wheat. I have a number of recipes I'll try, including the ones on the KAF website which I have tried in the past, as well as the ones from the class, which are not the same as the recipes on the website. Interesting! We set our griddle for 275, and it took about 8 minutes per side to cook a batch. So, if you have a recipe to make 16 muffins, and space on the griddle for 8 muffins - that is over a half hour of standing and watching! I guess I would plan to have something else to work on in the kitchen at the same time.
Baker Aunt, thanks for bringing that recipe to my attention! I will definitely try it. I like your changes. Yes, cornmeal will burn easily; we used semolina and the instructor also suggested farina. Some participants said semolina is hard to find; I find it at KAF, of course, Bob's Red Mill, and in my regular grocery store. I'd already planned to try buttermilk next time. I'll let you know how it works out, but it may be a while -- so many recipes yields so many muffins!
Today I"m baking a loaf of whole wheat-oatmeal bread and 4 sub buns for meatball sandwiches.
Today I took a three-hour class on English Muffins at KAF. We made both AP and whole wheat muffins, and crumpets. We dry-fried some and baked some. I learned some interesting bits of information and tips. I"m not that familiar with making these kinds of batter-doughs, with yeast. And the crumpets had both yeast and baking powder. We had some issues with our griddle, and I'm not real pleased with the final product. The baked muffins were very hard and crunchy on the outside. But I'll be making another batch this week, and practice makes perfect - eventually.
I think you have earned the right to stray from your strict low-fat diet, just a bit. Maybe one treat today, and one more the day before you leave? And, I would guess the cinnamon roll might be lower fat than some other choices, say, a croissant?
I always make my pizza dough in my 14 cup Cuisinart, and I've made bread doughs of 3 - 3.5 cups of flour in it; it should work fine. I worry because my Cuisinart is over 32 years old, and I'm not sure how much longer it will hold up.
We had venison burgers, baked potato, beets, and green salad.
Tonight I cooked breakfast sausages and blueberry pancakes. I used Buckwheat flour for the pancakes, first time, although I've used it in breads. I'm not entirely happy with the results -- the pancakes were a bit "gritty" and seemed to fall apart. They didn't really crumble, but broke into chunks. Have any of you made buckwheat pancakes, and do you have any suggestions or comments for me?
We've been eating mostly leftovers and soups from the freezer, but tonight we had a delicious thin-crust pizza with the works.
We had tomato soup made from tomatoes in the freezer from our garden, and egg salad sandwiches on whole grain bread made with KAF's Super 10 flour.
Tonight we had baked chicken thighs and potatoes, carrots, and green salad. Last night we had taco salads.
We've been downgraded too, now it's only 2 feet predicted. We have a generator ready to hook up. And my son, who lives about 15 minutes away, just got his Tesla batteries hooked up to his solar panels and house today - so he is ready for a power loss. We can always go there to get warm or take showers. The food in the freezer will be fine if we move it to the porch; it's screened in so the wolves and coyotes are not likely to get at it. Past experience has shown that with all the hype, we'll probably get just a couple of inches!
We had salmon and potatoes roasted on the grill, green beans, and green salad. Had to use the grill before we get the 3 feet of snow predicted for Saturday into Sunday. I hope any of you who are in the storm pathway stay safe inside and enjoy good food and drink!
Baker Aunt, I just found a recipe on the KAF site and immediately thought of you! It's the Buckwheat and Mushroom Stromboli. I'm out of buckwheat flour right now, so have not made it yet, but will stop at KAF next Monday to get more. Of course, I think the dough could be made into any kind of rolls or bread, and any of your preferred veggies, meats, cheeses could be used for the filling. I can almost taste it now, with a bowl of the mushroom soup I made yesterday! I also think it would travel well, in a cooler, on your trip!
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