skeptic7
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I am glad you are so careful about the bunnies!
I did Lemon Chicken from "Chinese Casserole Cookery" by Lilah Kan. I've found many of her braised recipes can be adapted easily for slow cooker or pressure cooker. This time I did four chicken drumsticks in the pressure cooker. It was very good. I have plenty of lemon sauce left over so I think I'll have to repeat the recipe very soon. Any ideas for lemon sauce -- lemon juice, sugar and thickened with a little corn starch -- besides more braised chicken?
I had buttermilk pancakes; topped with sour cream mixed with brown sugar and local strawberries. The sour cream, brown sugar, strawberry combination was recommended by a friend and it is wonderful together. I had three small pancakes with strawberries for breakfast and was going. to save the extra pancakes for an afternoon snack but ate them mid morning. The weather is getting too hot for baking except in early morning.
Chocomouse; I am so glad that you are all right. I hope you enjoyed NH Sheep festival. I had a great time at MD, the weather was perfect, but it would have been even better if you were there. Good luck on your baking.!
I found some beautiful strawberries at the farmer's market. I made some buttermilk pancakes and ate strawberries and maple syrup on pancakes to stretch out the strawberries. Will be finising off the remainder of the strawberries with Greek yogurt. I've had strawberries in a salad in Canada. I only remember strawberries ( wonderful) and greens ( boring ); does anyone have a recipe? I don't think it was iceberg lettuce.
Has anyone heard from Chocomouse? I have tried emailing her husband but haven't gotten a reply.
I did two individual chicken pot pie yesterday with plenty of vegetables - carrots, kolhrabi and peas -- and left over hot water pie crust from the previous pie. I ate one and found the pie crust tough and chewy and the filling boring. I threw away the crust from the second pie, and recooked the filling with the more herbs -- parsley, thyme, rosemary, marjoram -- basically everything easily grabbed from the freezer, and left over chicken filling not used yesterday. Then I made an oil based pie crust and used that on the pot pie. I had enough filling for two pie crusts again.
This turned out much better and I ate a pie for lunch quite happily.
I'll try Hot Water Pie Crust again sometime, it was interesting and easy to work. I might need to tweek the recipe more and research it, but at the moment I like the crunch and texture of the oil based pie crust better. The oil based crust seems to be a medium flake pie crust, while the Hot Water Pastry is more solid. Its texture reminds me of a flour tortilla. Mike seems to use Hot Water Pie crusts quite happily and it was his posts that encouraged me.
I also baked a Cherry quick bread in a cast iron frying pan. This is the same recipe I did this weekend without the chocolate, Its basically a muffin recipe but it works very nicely with whole wheat flour.BakerAunt;
The Vegan buns sounds good. I hope they have good texture and taste.I did "Cornish Meat Pie" from the Gardner Museum Cafe Cookbook. I've done this before as one large meat pie with hamburger following the directions. This is a very good meat pie and very tasty but its not very like a Cornish Pasty. Its made with hamburger as the main ingredient not potatoes, and the hamburger, carrots, onions and potatoes are cooked before being put into the pie crust where a true Cornish Pasty is made with raw meat and vegetables.
However I changed this by using 2 1/5 lb of ground lamb instead of hamburger. I also took most of the abundant lamb fat and used it in the gravy and the pie crust. The directions called for covering the hamburger with water and cooking it and then draining the liquid. I found that the liquid produced a lot of very white, very hard fat. The seasoning was change to use American Lamb Spice mix instead of the herbs called for in the recipe.
I was trying for the first time the KAF Hot Water Pie crust, but since I was experimenting i only used 1 cup of flour and 2 tablespoons of lamb fat for the crust. It made a very easily handled crust and I was able to roll it very thin and handle it without problems. My normal oil crust crumbles easily and needs to be rolled between wax paper. I made two small 5 inch pies for this experiment and I liked them except there wasn't enough crust. I like pie crust to be much thicker. I'd probably have done better with twice as much crust. I have enough pie filling for 2 or 3 small pies or one medium pie.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. -
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