chocomouse
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Mike, I've used the recipe in BBA and it was OK, but no big holes -- which is my goal! I've also made both the batter and the dough versions of English muffins. I prefer the dough, but still use the rings because that makes them look more "perfect"! It also helps to flip them without deflating. I'm happy with how this batch turned out. Next batch l'l try cinnamon-raisin.
We had southern style pork ribs cooked on the smoker, with whole kernal corn and spinach salad.
Today I baked English muffins, using the recipe we used in my class at KAF 2 weeks ago. I made a couple of small changes: I used white whole wheat instead of AP for one cup of flour, and buttermilk instead of regular milk; I also made 8 muffins instead of 9 because that is what will fit on my built-in griddle. They came out great!! They rose twice as high as the ones we made at KAF! Much lighter, same good flavor. I had a little trouble finding the right temp on the griddle, as it is labeled 1-10, not in degrees F. The thermometer said 200* but I think the insides should have been cooked a little more, they were a tiny bit gummy. I've noted the cooking temps, and will make some adjustments next. My only disappointment is that they are not very holey - and that is the same problem I've always had with my English muffins. Oh well, they still taste better than store-bought.
Joan, they are delicious! The recipe is on the KAF website, except I add green olives to the cheesy filling. I'm going to try to upload a photo:
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You must be logged in to view attached files.Tonight I roasted sliced Kielbase, chunks of potato, carrots, onions, peppers, and served with crusty gruyere-olive rolls and a spinach salad.
No cooking here, just heating up leftovers: tomato soup and mushroom-spinach stromboli.
We had breakfast for dinner: ham, cheddar, and veggies omelet with home-made English muffins.
Today I made a lemon-zucchini coffeecake, using some of the shredded garden zucchini in my freezer. This has lemon juice powder from KAF in the cake and also in the streusel. If you love a strong lemon flavor, I highly recommend this powder, expensive as it is. It out=performs any of the lemon oils I've ever used, or lemon juice and zest.
I made the Buckwheat and Mushroom Stromboli from the KAF site. The filling was delicious, but I didn't care for the dough. It was so soft and tender, and very difficult to work with. It has bread flour, buckwheat, and spelt flour, which should make it tender, but I tore big holes in it as I shaped it, although I knew it needed special handling. I also didn't like the feel of the soft dough in my mouth, and am not too crazy about the flavor. I will use the filling recipe again, but make a different dough. I'm thinking to use my pizza dough, with some semolina to give it some "chew", or maybe an unsweetened dough for a braided savory loaf. The filling would also make a great pizza topping!
I made another batch of tomato soup using my usual recipe, from jej on the old baking circle. I love it because I don't have to measure exactly, just some of this and some of that and it turns out delicious every time. I also made a stromboli to go with it, and will talk about that on the baking thread. Oh, I made this into a special super bowl meal by drinking a margarita with it!
Thank you Joan, I will try that and have put pimentos on my grocery list. I have about a dozen recipes in my file! Like Mike, I like the kind made by Kraft, but we can find those in the stores only during the the Nov-Dec holiday season.
Our dinner tonight was chicken thighs with Herbs de Provence, baked potatoes, asparagus from the freezer, and green salad. Later on, I'm going to eat one of the Special K bars I made the other day,
Joan, would you share your recipe for pimento cheese? I love it, but haven't yet found a version I like. It would be so good with your soup, and we eat a lot of soup in the winter.
Dinner Wednesday night was tomato soup and vegetarian lasagna from the freezer, and the crusty gruyere loaves I made yesterday. Perfect for this snowy, windy, below zero night.
OMG! I remember making those salads for Thanksgiving dinner every year, the only time we had them! Making those was quite a step up from putting the silverware and linen napkins on the table! My mother hated to cook and was not a good cook - those two traits are probably highly correlated! We all still laugh about some of the things we ate. Surprisingly, in spite of that, we all (6 siblings) are excellent cooks who really enjoy cooking. Every chef-authored book that I ever read with my career exploration students in high school emphasized the positive relationship and role model of an older, usually female, family member who loved to cook. Such memories!
That sounds absolutely perfect!! Although, I might be tempted to skip the entree and instead have just the two desserts. How to choose between them?? Actually, the chicken combination would be a first choice for me too. Happy Birthday!
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