skeptic7
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Thanks for sharing the recipe! That looks horribly decadent. What sort of flour do you use? I've used whole wheat flour for many chocolate cakes since the chocolate covers up most of the taste.
I baked a small batch of Hot Cross Buns on Saturday morning. It turned out very nicely and I had no problems with the yeast. The yeast was from a jar of Kroger's brand yeast. I used the last of the currants and some of this years batch of candied orange peel. This was the middle of the three batches of candied orange peel, and the softest of the three. The last batch of the orange peel turned out the best and I gave it away with some of the Hot Cross Buns.
I gave some of the Hot Cross Buns to a neighbor who said she was Catholic but hadn't had Hot Cross Buns before. I thought that they were common among Catholics and Episcopalians. I first had Hot Cross Buns as a child in Iowa -- are they mainly a Midwest tradition?Aaron; I do the KAF apple challah often and don't have any problems. I've changed the recipe to use all whole wheat flour and no sugar or honey. I wanted to share with a friend who is diabetic. Perhaps the lack of sugar makes a difference.
Last month when I was in Virginia, Safeway had 5 lb bags for 9.99; while Giants was 6.59. This month Safeway prices were 10.49 while I didn't look at Giants. I can't remember the prices at Kroger in Kentucky as I wasn't actively shopping last visit.
If I only have a little orange peel, I reserve it for Hot Cross Buns. When I have a lot, I use it for scones and Xmas breads too. Also Xmas Gingerbreads as I think it adds a special touch to something that is otherwise plain. I keep mine in the refrigerator in glass quart mason jars. I'll add a picture of the last batch. Its at its prettiest before being rolled in sugar.
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You must be logged in to view attached files.I'll do pizza this morning. I forgot to take the pepperoni out of the freezer last night and am waiting for it to thaw. This week I made my last candied orange peel of the season. Its a cold weather recipe and I was glad for Monday's cold snap. I hadn't had time and space for making candied orange peel in four years, and had just used up the last of my stash despite conserving it only for special recipes.
Chocomouse are you going to be at Maryland Sheep and Wool? I'm going to be there helping with the auction.I found a book which was just slab pies "Pie Squared" by Cathy Barrow and borrowed it from the library. I am glad I didn't find it before I started it as it was intimidating. Its a good book with lots of recipes and techniques but it shows that a slab pie is really meant for a crowd. Most of the savory pies feed 10-12 and the appetizers feed more.
I have a friend who is crazy about pie crust and I thought she might enjoy a chicken slab pie because she was a great fan of the apple slab pie. At one Thanksgiving she was trying to persuade other guests to let her have the pie crust edges off of their slice of the pie. If she wasn't around to eat part of it, I would have stuck to smaller pies.I made Roman Chickpea Stew -- more or less from Unabridged Vegetable Cookbook. Its suppose to be olive oil, anchovies, fresh parsley, garlic, tomatoes and chickpeas. I added in an onion and crushed red pepper, possibly too much red pepper, and had to use dried parsley. Oops forgot the rosemary, will go add it now.
Only if I am following your example and cooking the gravy seperately. The bottom crust was nicely brown and the top was just perfect. It even cut cleanly when cold. I like the individual pot pies just swimming in gravy but it would make a mess of a larger pie.
I made the pie, finishing at 3:00 am Wednesday morning. It took longer than I expected to get everything together. I am pleased with how it turned out. Its a little bit boring. Next time I'll try making the filling a little more lively or serve it with a spicy soup. Tomato chickpea with lots of paprika perhaps.
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You must be logged in to view attached files.I am going to be too busy that day to make a pie. I've only made one pie for PI day, normally I'm too busy with Hot Cross Buns to think of baking anything else.
@Mike, if you do a Hot Water Pie crust , do you chill or freeze the dough before use? I went to read Susan Purdy's recipe and she says it needs to be chilled. Other instructions like working with the dough while its still warm.I don't calculate pie crusts as carefully as you do. I generally use 3 cups of flour for a large round pie, and 4 cups for an apple slab pie. This makes more than enough pie crust. My normal recipe is an oil based crust I developed some time ago on the belief that this would be healthier than using solid shortening. I could be mistaken. Additional gravy sounds like a good idea. I like cranberry chutney if any is available.
I did a plain cheese pizza today, using the Kroger's Fast Rise Yeast. The pizza dough has no additional sugar but it still took a long time to rise. I added some additional yeast after 6 hours of little change, but it still took an overnight rise to double. It made an acceptable but not spectacular pizza crust. I am tired of trying to figure out if this yeast is going to cooperate so I bought 3 foil packages of Fleishman's Active Dry yeast.
BakerAunt; That sounds good. I like Cara Cara oranges for the color and taste but never tried cooking with them. Why do you think they are better in this recipe than Florida juice oranges or navel oranges?
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