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Well, substituting 50% semolina for the flour in the Austrian Malt recipe was not very successful. The bread didn't rise as much as I would have liked and it is way too sweet. It is OK as a savory sandwich bread. like with roast beef, but I won't make it again.
I have made my mother's oatmeal crisp cookies without the chocolate chips, they're still very dunkable. And you can substitute raisins for the chocolate chips.
My mother often made them with nuts, usually hickory nuts, but those are so hard to find these days. (I actually have two small bags of them, but I haven't put them in cookies yet.)
For molasses cookies, Big Lake Judy's recipe is still the best I've found, and it's available here. And if you don't like molasses, substitute Lyle's Golden Syrup, you'll get a cookie unlike any you've ever had before! Lyle's is my secret ingredient for when I want something that will have a unique taste.
My wife is allergic to saffron, so I've never made it, but most recipes seem to use chicken stock instead of water, and maybe a little onion.
I'm making a loaf of bread today, the Austrian Malt recipe but with 50% semolina flour. I haven't decided yet if I'm baking it free-form or in a loaf pan, probably the latter.
They had lovely (and BIG) red peppers at the store the other day at 3/$1.00, so I made some stuffed peppers tonight. I blanched the peppers after hollowing them out and filled them with a mixture of browned ground beef, some oatmeal and a bit of barbecue sauce and sprinkled cheese on top. 35 minutes at 350 covered, then another 15 minutes uncovered.
I moved her post to the general forum, but I don't see a recipe that looks likely to be the one she was after. Maybe Sarah will remember it, but I haven't seen her online much lately.
Some varieties of garlic are much stronger than others, and how you cook it also makes a difference. And then there's black garlic, which has been fermented.
(Just because I can't use garlic in my home cooking that doesn't mean I'm totally disinterested in it.)
I tend to agree that 1-2 days of retarded fermentation is great for pizza dough. After 3 days, it starts to taste and act more like a sourdough.
Well, I tried the snickerdoodles recipe my wife brought home, and they didn't come out anything like the sample she brought home, which was very flat and crisp.
I think I put in too much flour (it was specified by cups rather than by weight.)
A second problem was the baking temperature, 400. The sugar/cinnamon on the outside tasted and smelled burnt to me, so I lowered the temperature to 350 and increased the baking time.
I also started tinkering with the recipe, adding another egg, more oil and more sugar. At least now they're coming out crisp, but still not flattening much when they bake, but I think the extra egg was a mistake.
I stuck most of the dough in the refrigerator, I may try baking some more tomorrow, or I may write this batch off as a failure and see if my wife can get any advice from the person who gave her the recipe.
I've done this a few times, myself. What I do is to make a yeast slurry, then work it into the dough, adding a little flour if needed to get the dough to firm up again. But usually you want to avoid a lot of additional kneading.
Well, my experimental bread was good, but did not really pair well with last night's supper, beef stroganoff. Might be good toasted and spread with peanut butter or apple butter, though.
At first I didn't have enough water in it, but then I had too much and wound up adding some more flour, so I'm not sure of the exact proportions. Probably somewhere around 65-70% hydration. I used some barley malt syrup, I think maybe next time I'll leave that out, or replace it with honey.
Anyway, I wanted to try something new, so I did. It's good, but I think it could be better.
I haven't done a lot of baking in the last year, either.
Yes, it's a bread recipe, and it just went in the oven, so it'll be ready for tasting in about an hour.
I"ve made sprouted wheat pancakes from Peter Reinhart's recipe, and a couple of sprouted wheat bread recipes, one we liked and one not so much.
Today I'm working on developing a new recipe using bread flour, sprouted wheat flour and semolina.
I got started making gluten-free stuff because our daughter-in-law thought she has a gluten problem, but not celiac. (There appear to be at least five different types of gluten sensitivity.)
In the process, we've discovered several things (like cornbread) that we like better as a gluten-free product. There are several gluten-free cookies on that list, too.
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