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I made a carrot cake about a month ago - love carrot cake, with or without pineapple, raisins, nuts. It's all about the carrots, and the cream cheese frosting takes it over the top!
I do not have convection in my big oven, which is where I baked the crackers on a cookie sheet. I do have it in my countertop Breville, which I didn't use since it is smaller, so the big cookie sheet doesn't fit. But I will try that next time. Thanks, BakerAunt.
Our dinner was grilled salmon, wild rice, and steamed broccoli.
Today I made 2 loaves of my standard but adapted maple oatmeal bread, but use Harvest Grains in place of the cup of oatmeal.
BakerAunt, Thank you for your comments. I used the recipe "Motzah Everything Crackers" from Food52.com. The dough was wonderful to handle and I didn't need to add any water. But I followed PJ's directions for rolling it on parchment, adding seeds, and baking, as she wrote on the KAF blog "Crunchy Crackers" back in 2011. That worked great, also. I did separate the crackers on my baking sheet, perhaps by roughly 1/4". Most all of them were separated from each other after baking, although I did have to break a few of them. I have noticed, while crunchy on some, that my edge pieces got rolled thinner on the edge side, and are crispy where they are thinner. I think that's going to be the key to crispy crackers. I'm spending the next week or so on the beach in Maine, so I won't be making my next batch for a while.
Yesterday I tried making crackers, first time ever. They were a lot easier to make than I expected, even though the directions seemed complicated. They came out OK, but with room for improvement. They were crispy - at first, but within an hour they became chewy. However, this morning, they were crispy again. I think I need to roll the dough out a little thinner, maybe even dig out my pasta machine and use that. I estimate that I rolled mine about 1/8" thick, so I will shoot for 1/16 next time. Does that sound about right, BakerAunt? I used my Everything Bagel seed mix for the topping, and next time I will shake it on twice as thick.
Dinner was grilled chicken thighs, potatoes roasted on the grill, a green salad from the deck planters, and the last of the broccoli salad.
This morning I made cranberry-orange scones. First, I had to make the candied orange peel for them. I've been saving all the orange peels from the oranges we feed the Baltimore Orioles, so I have the peels from a dozen oranges. They were so expensive this year, I wanted to make the most of my investment.
Sunday I made a broccoli salad with the first of the season broccoli from our garden.
Dinner was sausages and blueberry pancakes. Soon, we'll have fresh instead of frozen berries!
I made burger buns, but I decided instead of using Ellen's recipe as I always do, that I would try the potato bun recipe from KABC. I made 12 buns, although the amount of dough was less than Ellen's recipe. I was hoping the would spread while rising, to make a larger but flatter bun. That didn't happen - they are a little smaller in diameter, but rose up high. The texture and taste is fine.
Just turned the water to the garden off, and hoping for thunder storms and then 4-6 hours of rain tonight. We are in a pretty significant drought area here. I have one head of broccoli picked for a salad tomorrow night. I've been pulling onions from a pot on the deck, that I started onion sets in months ago. The cherry tomato on the deck has a lot of green tomatoes. The lettuces continue to do well, and I've started more seeds this week for another crop. The weather is not great for gardening -- we have swings from 95 during the day to 45 at night, and on June 18, my grand-daughter's wedding day, the high temp was only 53. In Vermont now, it's typically around 80 during the day, and about 65 at night.
We had shish-kebobs with chicken, sweet red pepper and onions, and leftover potato salad.
I did a pork roast tonight, needing to empty out the freezer meat a little, and the weather was cooler. I made a maple-rum-dijon glaze on it.
Today I made the Kansas Sunflower Bread recipe on KAF. It rose so high it hit the top of my countertop oven! It's loaded with sunflower seeds, bulger wheat, and rolled oats, so I assume it will have great flavor although we have not cut into it yet.
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