[chocomouse]

You can't go wrong with any of Mrs M's recipes! I've made a couple of these muffin recipes; thanks for reminding us, Swirth. I also especially like her Cranberry Orange Nut Bread and Cream Cheese Pound Cake.

[chocomouse]

Rottiedogs, I put the Basic Muffin recipe from janloew in the Recipes file. The first time I make a recipe, I follow it exactly, but after that, I often try variations, usually to change the flavor, or make it healthier. I hope you enjoy these muffins. Let us know if you try some changes to it.

[chocomouse]

Today I made the Basic Muffin recipe by janloew from the old BC. I added KAF's lemon juice powder (love, love, love this powder for a tart-sweet lemony flavor!) and about a cup and a half of last year's blueberries from the freezer, as well as sour cream to use it up. I should have baked them another couple of minutes, but they are fine and delicious. I also made two loaves of whole grain sandwich bread. I used my regular bread recipe, Maple Buttermilk, from Beth Hensperger's Bread Lover's Bread Machine Cookbook, with lots of substitutions as usual. I used 1/2 cup of KAF's maple granola, to use it up, and 1/2 cup of Bob's steel cut oats. I also used Splenda Cup for Cup, to use it up. We love this bread, an no matter what you sub, it is no fail.

[chocomouse]

Baker Aunt, I just love reading your posts about using up ingredients!! Interesting, amusing, and sometimes educational! I remember one time when we were moving across country and I was trying to empty out the freezer - was down to salmon, pheasant, and elk. We all were pretty sick of that and just wanted burgers. Your ingredients sound much more interesting to work with.

[chocomouse]

Baker Aunt, have you looked at the KAF recipe for a hazelnut tart - I can't remember the exact name. The filling does call for cream, and that might give you a place to start. I've been waiting for an excuse to make this tart, that is, a gathering to share it because it looks too rich to have hanging out at my house!

Aaron, when I make ganache, I use a 1 to 1 ratio by WEIGHT for the chocolate and cream, not volume. Do you think that would apply to this filling?

[chocomouse]

I've actually done quite a bit of baking this week. I made a raspberry coffee cake with raspberry streusel; really tasty. I sliced up some cranberry-coconut refrigerator cookies left in the freezer since Christmas. I made a couple of small, 3 x 5 inch pans, loaves of Olive and Herb bread using KAF add-in flavor. For our standard sandwich loaves, I made DH's favorite Maple Oatmeal Buttermilk bread from Beth Hensperger's The Bread Lover's Bread Machine Cookbook, except I subbed in one cup of Sprouted Wheat Flour that I bought at KAF, in place of a cup of AP. It made a nice loaf, with only a subtle change in flavor. This is a terrific recipe which I strongly recommend. I make lots of substitutions, such as honey, agave syrup, as well as a variety of flours in place of 1-2 cups of the all-purpose. I've not yet been disappointed.

[chocomouse]

Nothing exciting for cooking here. I've been using up leftover soups and casseroles, plus working on the stash of frozen veggies from last summer's garden. We did have a nice "breakfast for supper" meal of bacon, blueberry pancakes, and fresh still-warm-from-the-evaporator maple syrup.

[chocomouse]

Mike, I am curious about that recipe. Bread? I bought a bag of Sproute Wheat Flour at KAF this week, and not sure how to use it except to sub it for some of the other wheat flours.

I have spent most of the last five weeks in and out of the hospital, and it is soooo god to be baking and reading these baking/cooking blogs! I've made the KAF Goodness mix for sour cream coffee cake, which they were giving away, yes, free, at the baker's store. It was excellent, flavor and texture. Today I made cookies using Nestles Delightfull, cherry flavored. Also excellent and I would make them again.

[chocomouse]

Not much cooking here this week. I did make shrimp alfredo using a bottled sauce and tossed in a container of asparagus from the freezer/garden. And tonight we had meatloaf, which will make quite a few sandwiches next week.

I tried one of those microwave potato bags - any else ever tried that? Supposedly, it yields lighter, fluffier baked potatoes, more like oven-baked. We didn't notice much difference.

[chocomouse]

Today I made two loaves of maple-oatmeal-buttermilk bread, a pan of fudgy brownies, and a batch of blackberry jam filled muffins. I used a basic muffin recipe, with sour cream, from Mrs M on the old old Baking Circle. Half of all this baking went into the freezer for next week.

[chocomouse]

I made the Heart of Winter loaf that BakerAunt mentioned in the "I was wondering" thread. It is really good, husband likes it with peanut butter and honey! After reading all the comments on the KAF recipe page I was hesitant to try it. A majority of the posters said it was way too wet, and someone said the hydration was 89%. Being an experienced bread baker I thought "I can handle this." So I held back 1/4 cup of the water; but I had to add it in, plus 2 tablespoons more when it didn't come together. I followed the recipe exactly, except: I added 2 tablespoons of vital wheat gluten, and I baked it as two loaves in 8 x 4 cast iron bread pans. I also kneaded it a bread machine. I didn't get much of a first rise, but the shaped loaves rose nicely, in about an hour. There was no oven spring. I would recommend this recipe, and I'll make it again.

[chocomouse]

BakerAunt, I think I've not seen or at least paid any attention to that recipe. I'm going to check it out and make it tomorrow morning if I have everything I need. After all, it is the heart of winter, and we have a Nor'easter forecast with sleet, freezing rain, and six inches of snow. Some schools are already cancelled for the day. Thanks for the idea!

[chocomouse]

I'm tossing recipes! But not nearly enough, nor fasting enough. I have stashes of the same things you have. But haven't we had fun!!

[chocomouse]

I started the week baking refrigerator cookies (lemon, lime, orange, and a cranberry coconut) that I had mixed up before the holidays -- I love having a stash of "slice and bake". Then I made KAF's Brownie Bites (I discovered they have one recipe, with three different names - the recipes are identical!) which I baked in a jelly roll pan, and then used a heart-shaped cookie cutter to make individual servings which I frosted with a chocolate ganache. I made another batch of Pizza Party Buns, but a smaller size; instead of using the Burger Bun pan, I used a Whoopie Pie pan. The brownie hearts and pizza buns will go with us to a gathering tonight. Yesterday I made the Maple Pecan Muffins using a KAF mix which someone gave me for Christmas. They smelled wonderful and look great, but no taste-test yet.

[chocomouse]

I was thinking about trying some cauliflower rice -- not so interested any more! I made a pork tenderloin, using boiled cider and herbs for a sauce. I make the boiled cider every fall from cider we make from the apples we grow. I also fixed chicken salad, and a hamburger-marinara-rice casserole.

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