I didn’t read that blog, skeptic, but I use my KAF hamburger bun pan for mini pies - it makes 6.
I cooked my English muffins today on the stove top on my Baking Steel. Each batch is an improvement. There is a possibility that I left the dough out too long for the first proof - yesterday was warm and they recommend 8-10 hours on the counter and then 12 in the fridge. I put it in the fridge around 6 but it had risen quite a bit. Next time . . .
You know Joan, when this crazy virus finally goes away or gets tamed, it would be possible - you’re not that faraway - we could even meet in the middle
Aaron, I hope you all stay safe!
Kimbob, I was going to say, now that you’re ready it won’t be so bad. That’s how I look at hurricane prep (and use to for snowstorms). I’d rather be already and hav3 nothing happen than be found unready when a big one hits!
Stay safe!
cwcdesign.
This morning I made a batch of KABC’s No-Knead Cheese Burger buns for the freezer. It’s our favorite - it always comes out right (now watch - next time it won’t). I make the dough in the bread machine and finish in the oven. It uses cheese powder and the recipe calls for onion powder - sometimes I use garlic powder.
Italiancook, when I use the stand mixer and need to add in the flour, I just use the stir (a trick I learned from Mrs. Cindy). I watch it carefully and when it's mostly blended in, I stop and with a scraper fold in the last remaining bits. I was always beating my flour before that. Just another idea for you to try.
I copied this here because I put it in the wrong thread 🙄
Will made a really good sweet potato soup from HBH. It wasn’t sweet and was light with the use of vegetable stock and coconut milk. The recipe called for a pesto with kale in it. Will just chopped up fresh kale (we like dinosaur kale) and we sprinkled it in so it wilted.
Italiancook, Log Cabin is maple-flavored syrup as I believer Mrs. Butterworth's is as well. Basically they add maple flavoring to corn and other syrups. It's what we had in the house because it was cheap. Real maple syrup was always a treat.
Log Cabin was once real maple syrup:
"Towle’s Log Cabin Syrup was started in 1888 by a St. Paul, Minnesota grocer named Patrick J. Towle. Originally, Towle’s Log Cabin Syrup had strong ties to the maple industry and produced pure Maple syrup in their tins. By the 1900s Towle had three lines of syrup: a pure maple syrup, a blended recipe of cane sugar and maple called “Camp Syrup”, which were considered much more popular, and from 1904 to 1909 there was also a third syrup called Towle’s Log Cabin Penoche Syrup which was a maple flavored and maple colored syrup made from cane sugar and marketed for candy making. Today, Log Cabin no longer uses maple in their syrups at all." from BlackRockDesert.org
But even when I lived in Massachusetts, I preferred pecans and had them on hand there as well.
Will made a really good sweet potato soup from HBH. It wasn’t sweet and was light with the use of vegetable stock and coconut milk. The recipe called for a pesto with kale in it. Will just chopped up fresh kale (we like dinosaur kale) and we sprinkled it in so it wilted.
I just got an email - it’s Cost Plus World Market 🙄
It does use maple syrup - it’s the maple walnut biscotti recipe from KABC. I just prefer pecans to walnuts and we usually have them on hand. I sprinkled KABC sparkling sugar on top since I didn’t have maple sugar and I used vanilla extract instead of maple - same reason
cwcdesign.
Leftover pizza with sweet potatoes two ways cooked by Will
No baking today. But tomorrow I’ll make English muffin dough to bake on Tuesday
I went to the bookstore today to pick up a bar book for Nathaniel. I also got a Coastal Georgia bird book for Will. There was no one in the store when I got there and the employee masked when I came in (I’d already talked to her on the phone). Two other people arrived but we were distanced - it was a treat. If I wanted she would have brought it out to the car - another time. Anyway, I went to look at the baking books. Anyone ever heard of Robert Bertinet? He has a beautiful book called Crumb: Bake Brilliant Bread - it’s a pretty book, but I don’t know. Mark Bittman has How to Bake Everything - nice drawings for techniques but a fat book. I’ll probably wait til Will settles somewhere - he says he doesn’t want a lot of stuff he has to schlep.
On Friday I made maple pecan biscotti which came out great and the dough for today’s pizza.
This morning I made a loaf of the KABC Savory Cheese Bread which is meant to be baked in the Zo. I ran the dough cycle and baked it in the oven, much better that way
