RiversideLen
Thu. Feb 12th, 2026
Saturday I made a pork roast and acorn squash stuffed with an apple. Instead of chopping up the apple like I used to do, I just cored it and popped it into the squash. Sprinkled some brown sugar with cinnamon in the apple. Came out pretty good.
Saturday I made sandwich buns, not my usually recipe, a simple recipe involving bread flour, whole wheat, water, yeast, sugar salt and a little olive oil.
If I try it, and I may, I'm going to just use the technique with my recipe. I was thinking about using either olive oil or grape seed. I'm not sure I'll do the stem.
I baked a chocolate cake from a box mix. Frosted it from a can. <hangs head in shame>
I made pizza yesterday and today.
I made enough dough for 3 dinners and one lunch (smallish thin crust). I used 100 grams each of rye, whole wheat, semolina and bread flours. A teaspoon of sugar, 1/2 tsp of salt and 1/4 tsp yeast and 270 grams of water.
I never knew it was called oysters until I saw it referenced in the French movie, Amelie
I missed it too.
Yes BakerAunt, I am interested.
BakerAunt, do you have your pumpkin pie recipe posted?
Joan, next time you make pizza dough early in the day, consider reducing the yeast (by a lot), that way you won't have to watch it and punch it down. When I make pizza dough, I only use a rounded 1/4 teaspoon. I also use cold water. Not only won't you have to punch it down, the crust won't bubble up when it's baking. This is a technique I got from America's Test Kitchen when they were doing NY style pizza.
I finally had a chance to use my 2 inch half sheet pan. I roasted a spatchcock chicken with veggies. I was undecided whether or not to use a rack so I went on Youtube to see how some of them do it. I decided against the rack and put Brussels Sprouts and carrots in the pan. I made a compound butter using my homegrown sage and rosemary, a little salt and olive oil. I stuffed some of it under the breast skin and rubbed the rest over the chicken. I roasted it at 425 degrees for about an hour, which was a little longer than necessary but I prefer a little overdone than underdone (about 45 minutes was the recommended time). I loosely covered the veggies with foil after about 40 minutes. The veggies turned out a little soft but otherwise delicious. The chicken was delicious as well. Had it with some rice.
Yes, BakerAunt, I let them rise on a lightly floured parchment the stamped side down, then flipped them over to bake. I never tried doing it the other way.
I've used the Kaiser roll stamp. The trick is you have to press it down far enough so it holds the shape and yet not too far so that the sections would separate. You need to find the Goldilocks zone, it takes some practice. I haven't used it in quite some time. Some day I'd like to try to shape them the old fashioned way.
Tonight I made a hamburger. Had it with oven hash browns, steamed Brussels Sprouts and carrots.
Oh, and some Halloween candy for dessert.
RiversideLen.
BakerAunt, I made bread in a lamb mold once but I used my own recipe. I just made sure I filled the front side well and to the top, then put on the back side for the second rise. Oven spring lifted the back side but all in all, it wasn't bad. I'm sure the NordicWare pumpkin muffin pans would work well, I'd give it a try.
