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I tried jennycancook.com's recipe for Sesame Hamburger Buns, because I wanted the buns in a hurry. They have only one rise. I took a picture of the dough to send to friends. Took another of the shaped buns before proofing to send. In the process of being enthralled with my ability to use my cell phone for this, I forgot the instruction to flatten the dough balls before covering. So when I sent the finished product photos, I had to explain the mistake by calling them bacce balls. They were high and beautifully round on top from the oven rise. We had them with hamburgers anyhow, and they were fine. I would have liked more flavor, but they were tender, and that's how I like hamburger buns. They're made with oil, but if I make again, I'll use butter even though it's only 2 tablespoons.
I wonder if new bakers are still baking now that the weather is nice. My store only had 3 - 5 lbs. bags KAF AP, and I bought one of them.
I guessed correctly.
What a wonderful husband, BakerAunt!
I baked a Vanilla Cake with vanilla frosting from jennycancook.com. It's a new recipe on the site. I'm pleased with it. The recipe makes a one layer cake, and the frosting is enough to frost the top but not the sides. It wasn't labor intensive, so it's a keeper.
Monday I marinated chicken breasts & made enough for a couple of days. Had with green beans on Monday and will have with roasted carrots tomorrow. I also made KAF Now or Later pizza dough for the fridge. I had to use my food processor, instead of the stand mixer. The mixer's head bounces up and down when I make dough. It's fine for cakes and cookies. Just acts up with dough. It's under warranty, so a new one is on the way.
Joan, I'm in the same boat you are. I knew the right answer and picked the wrong one! Duh on me, too.
I grate cheese onto wax paper.
When I make meatballs, I put the formed meatballs onto wax paper before I flour them. I place the floured ones onto clean wax paper to hold while I fry them.
I have a quarter sheet pan that made its way into the dishwasher and didn't fare well. My husband lines it with wax paper to hold food to carry outside to the grill.
After I bread pork chops, I put them on a wax paper-covered plate and refrigerate for 30 minutes before I braise them.
When I want to "flash freeze" cookie dough balls, I line a cookie sheet with waxed paper and put the dough balls on it for the freezer. I think parchment is more expensive than wax paper, so I use wax paper whenever possible.
Sometimes, I sift flour, etc. onto wax paper, because it folds around the ingredients for easy pouring into the mixer. This takes some practice to learn which recipes it works for -- if the ingredients are too heavy, the wax paper can be hard to control when adding the dry ingredients a little at a time.
I baked Oatmeal Breakfast Muffins for the freezer. They're Oatmeal Muffins with spices. Today, I used cinnamon, allspice, nutmeg, cardamom, and 1/16 tsp. cloves. They have a lingering heat that is pleasant with the good taste. I'll freeze them for future breakfasts.
Missed it.
KIDPIZZA, good to hear from you!
I've never made vinegar and oil potato salad. Mike, I'm wondering if the V & O potato salad you make is German potato salad, or an American one from Nebraska? I had never heard of an American V & O potato salad.
I make my potato salad with twice the amount of hard boiled eggs as potatoes, apple cider vinegar, sour cream, mayo, celery, onion, salt or celery salt, and just a touch of mustard. If I'm lazy or in a hurry, I'll forego the celery and use celery seed. I've never subbed onion powder for the fresh onion, because I don't like onion powder.
I pulled a ham bone out of the freezer yesterday. Today, I made Great Northern bean soup using 2 lbs. of beans. There was plenty of meat on the bone (intentional), so I pulled it for the soup and cut the softer meat off the bone and put it into the soup. It's for dinner with Jiffy cornbread. Most of the soup is for the freezer. I hope the ham does well being frozen a second time. Never tried that before.
Ooops, forgot to include: I also made a second attempt at a new pizza dough and still wasn't happy with the dough. It's in the refrig until Wednesday. The only reason I'm fiddling with it is that a friend wants my pizza dough recipe. I'm going to send her KAF Now or Later pizza dough recipe, but I want to also give her one that's quicker to mix. It doesn't taste as good as the KAF recipe, but she has limited time.
I baked my grandmother's banana bread exactly as written. I forgot to include the spices I add to it. Fortunately, it's delicious without spice.
I'm in that club, too. I used a store-bought aoli once and didn't like it. I enjoy the main ingredient in food I prepare. Maybe the manufactured product had more of it than I could enjoy.
I knew this, because I grew up in farm country.
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