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I found the model number and the serial number and it looks like it was made in February 2006. It was very expensive new, no wonder it was a group gift. It is old enough that I don't feel too bad at offering less than a third of the original price.
I did baked pancakes -- my normal whole wheat pancakes but baked in the oven until done. Chocomouse is right this is easier and less likely to burn than doing them on the stove top. Ate half of them with strawberries and Greek yogurt for breakfast; and the other half for lunch.
I did another chocolate yeast bread using a different recipe. This one has walnuts but no cherries and I used more butter than the recipe called for, and added some potato flakes. I also formed it into rolls instead of a loaf. Its been about 4 days since it was baked and its still fairly soft and tasty.
Chocomouse; I'm in Lexington Ky currently so haven't experienced any smoke yet. I'm hoping that the wind patterns never bring the smoke this far West.
I never thought of a Texas Sheet Cake in anything but chocolate. I've a friend who would love this, he likes strawberries.
chocomouse;
How are things in New England? Friends in the DC area are complaining about the Canadian smoke problem and you are even closer.
Also how did you like baked pancakes? I only did it once and I like the sort of pancakes fine but didn't feel an urge to try it again. It would probably work better in the winter than summer as the whole oven would need to heat up. today was relatively cool but the previous 5 days were very hot.I did Mrs. Cindy's chocolate cherry bread. I used KAF all purpose flour instead of bread flour and left out the chocolate chips. It turned out a very light brown, I thought it would be darker, and mildly sweet. I baked it in a 9x13 pan getting a very flat bread about 2 inches high that I cut up in squares instead of a loaf. It cooks faster which is an advantage in summer time.
I might have to buy a new range/oven combination as my father's stopped working a couple of times while this was baking. My father bought this used from a neighbor some years back but was feeling very put upon when I told him it would have to be replaced. He uses the oven very little so since the range works he doesn't feel the urgency of getting a new one.I loved both videos. I wished I was in New York and could eat some of the hand rolled bagels. I've never made bagels by hand. Is the boiling stage very complicated? It seems the bagel cooks and expands while boiling, neat.
Riverside Len; the Rye buns look great. They are more like English Muffins in size. What do they taste like toasted, with butter and jam of course? Well if life gives you muffins, then reach for the butter!
I did KA Flours Moravian Fruit Coffeecake, but left out anything for which I didn't have the ingredients like potato flour and dried milk, also had to use KA all purpose flour as I didn't have anything else. This came out surprisingly well, it was like a pan pizza with sugar crust and of course plums. I went off to look at other Moravian Sugar cake recipes and King Arthur had made some modification of their own. The original recipe had mashed potatoes instead of just a mere trace of potato flour.
I also did minature scones with dried cranberries.I am so glad that you are going to be there! I was afraid for some reason that you couldn't make the journey. If no crisis arrive I will be there and look forward to seeing you. I want to meet so many people I haven't seen for ages and look at all the sheep and fabric and tools.
I did a cheese bread with white flour and Extra Sharp Cabot Cheddar. The sharpness of the cheese really stood out this time. It could be using all white flour instead of whole wheat, and it could be because this was extremely sharp cheddar. The cheese is sharper than I normally like it. I went on a tour of Cabot Cheese and they joked that they had some cheddar they sold to people for a hunting trip, by the time they came back they had forgotten they disliked the taste. I think the cheese would have improved with some apples, either raw or in a pie.
Aaron, I hope you have a good trip. Stay safe and well.Does salt have any structural affect on cookies? I know baking soda affects the spread of cookies and the browning of the top, but I thought salt in cookies is only for the flavor. I have left salt out of brownies and cookies without problems, but I didn't do a side by side comparison.
I hope you are able to fix your mixer or send it somewhere to be fixed. I once took an old Kitchen Aid mixer apart but it was always sort of misaligned when I put it back together. It did work for a couple years after that. I've always admired the Ankarsum mixer but it was out of my budget.
I finally opened up my jars of maple syrup and tried to can it. Its a darker richer flavor than the previous batch. I look forward to eating it. How is the maple syrup season with this warm winter? Do I need to hoard my jars for future years? I lost a bit when it boiled over in the canning process -- I thought I had it on low when I rushed off to recheck the canning directions.
Aaron; The Challah looks wonderful. I'm glad that your temple is helping you. I had a friend who tried to follow an old tradition and make two braids on Friday and then found that was way too much bread.
I made cranberry scones and a flatbread with cheese on top. Like a pizza only no tomato sauce. I hope to make curry butternut squash soup this afternoon and wanted the bread to go with it.
BakerAunt; the oatcakes sound good. Are they like a cracker or a cookie? -
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