[chocomouse]

I made maple-pecan scones. I used my usual 1/4 cup of dark maple syrup, and then added about 1/2 cup of bits of maple candy, pieces leftover from when my husband made candy from our latest batch of maple syrup. I was curious to see if they would melt and just disappear into the batter, or if they would remain, sort of like maple chips. They melted into the batter. But they did add flavor and sweetness. I also brushed the tops of each scone with maple syrup as soon as they come out of the oven. We've stopped our sugaring operation for the season, but have plenty of syrup to last us the rest of the year.

[chocomouse]

Tonight I made something completely new to me: chicken fingers. I've never eaten or cooked them. I cut the breasts into inch thick slices, dipped in beaten egg, and then into breadcrumbs mixed with Penzey's Sunny Paris, lemon-pepper, and Parmesan. Baked at 400* for 25 minutes. They were really good - flavorful, tender, very easy and quick to do. I served them with leftover potato salad and broccoli. We'll be having these again.

[chocomouse]

Thank you for all the well-wishes. Surgery was successful and I am home, although not quite up to par yet. This is my sixth surgery in one and a half years, and I think, I hope, it is the last. I'm anxious to get back in the kitchen!

• This reply was modified 7 years, 2 months ago by chocomouse.
• This reply was modified 7 years, 2 months ago by chocomouse.

[chocomouse]

Thanks for doing some research, Mike. I am using Moomie's bun recipe, and I've tried substituting whole grain flours, and also adding potato flakes. I've not kept good records, but have not been completely satisfied with any of the results.

It may be a while before I try any suggestions. I'm having surgery tomorrow, and am not sure when I'll get back into the kitchen.

[chocomouse]

Good looking buns, nice crumb. I always use semolina in pizza dough, but haven't tried it in the burger bun recipe, where I generally use half AP (KAF) or bread flour and half white or regular whole wheat. I'm finding the buns tend to get soggy and fall apart if wetter sandwich ingredients are used, say tomatoes and spring greens.

[chocomouse]

Interesting combination for the buns, Len. I've started adding a little rye flour to many of my breads, just for a more complex flavor. What amounts of each flour did you use? And what did the semolina do for the texture? I'm thinking these would be fairly sturdy buns?

I'm raising buttermilk bread in the abm right now, which I'll bake in the oven, and will start maple cinnamon scones in a few minutes.

[chocomouse]

Last night we had grilled chicken thighs, sliced potatoes drizzled with garlic infused olive oil and sprinkled with Boursin, and cole slaw. Tonight we are pretending it is summer (ha! we got about 2 inches of snow yesterday! some areas near us got over 5 inches) so I'm planning southern style ribs, potato salad, and a green salad from under the gro-lights.

[chocomouse]

So many gadgets - I love them! I couldn't live without my cookie scoops, they handle so many tasks. The bench knife is a must for bread and roll making. My palm peeler allows me to do many cooking chores painlessly in spite of arthritis. Microplane zester/grater is well frequently used. Love the French pin, so lightweight and easy to manipulate on a narrow kitchen counter. But my absolute favorite gadget (or maybe it is more than a gadget, maybe it's better called a "tool") is my Escali scale.

Now -- how about a thread titled "Kitchen Gadgets I Never Should Have Bought" ?

[chocomouse]

Very interesting about cooking the souffles twice! I need to try that.

[chocomouse]

We had sausages and buttermilk pancakes with blueberry sauce and fresh maple syrup.

[chocomouse]

There were no sugaring operations in that are of Illinois when I lived there in the 80s, although there were quite a few in Wisconsin. Our family has been making syrup for many years, at first gathering with buckets, then plastic tubing, and now we have added high-tech equipment and are expanding the sugar shack and becoming commercial. Not sure why, with all the significant weather changes, no one is sure if this business is sustainable. What will we do without maple syrup??!!

[chocomouse]

I made KAF's Deli Rye Rolls using the hamburger bun pans -- these will be used for leftover ham sandwiches for the next week.

[chocomouse]

We had our Easter dinner tonight - baked ham, sweet potatoes, and cole slaw. We have to plan around maple sugaring, which often keeps my husband busy until late in the evening. He loves the ham because it gives him material for late night sandwiches when he gets home.

[chocomouse]

Today I made Baker Aunt's Orange Marmalade Oatmeal Crunch bars. Thank you for the recipe! Delicious and the perfect consistency; I've struggled to find a granola bar with the right texture, not to hard, not too sweet. I used strawberry preserves that needed to used up, and white chocolate chips. I think they'd be even better with raspberry jam and chocolate chips.

I also made the KAF recipe for Soft Wraps. We used them instead of hot dog buns for our Cheddar Wurst sausages, and it worked well. They are easy to make but a little time consuming. I need to learn to roll the dough even thinner. I also overcooked (dry-fried) some of them. The flavor is still good, but they are too crunchy to wrap around a hot dog.

[chocomouse]

I made two loaves of KAF's Dark Pumpernickel Onion Loaf, with some slight modifications. The recipe is on the bag of organic pumpernickel, and probably also on the website. I used the brown sugar option, no caramel color, decreased the salt, and potato flakes instead of potato flour. I added quite a bit of water, since I prefer to work with higher hydration than usually called for.

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