[skeptic7]

I did Hot Cross Buns on Sunday and Monday from the Fleischman Yeast recipe. This uses candied pineapple instead of candied citrus peels which is an interesting difference. I did a double batch which made 28 buns, a half sheet pan full. I didn't have any lemon zest so I added lemon juice instead. I also changed the spices as Fleischmann recipe used only nutmeg which I thought was boring. Very good recipe with a light texture. I used 2 cups white whole wheat flour instead of all purpose flour to make it more substantial. I also had made sponge with the whole wheat flour and all the liquides just because.
The recipe on the web has changed since I downloaded it. The basics are still there but it doesn't call for candied pineapple any more
I'm in the middle of making another batch of hot cross buns, this will have all my favorite techniques and a mixture of dried fruit but no raisins or currants so its Dog safe. My favorite Canines need to celebrate Easter too. I've given regular Hot Cross Buns out with warnings that they weren't Dog Friendly but I try to make some dog safe Hot Cross Buns every year.

[skeptic7]

I think the wealth tax is a good idea, the last tax laws made the very rich pay less a lower percentage of their income than the working class. Also more of the tax dodges are possible if you are wealthy.

[skeptic7]

Winesaps are my favorite apple as far as flavor goes, and they are exceptionally good keepers. I think Northern Spy are suppose to cook soft without being mushy which is one of the reasons why they are suppose to be the best pie apple. They didn't keep as well as Winesaps being slightly softer as I cut them up.

[skeptic7]

I did an apple Pie yesterday. I am trying to do Lent by finishing all my procrastinated projects and making a pie with Northern Spy apples is one of them. The apples have been in my refrigerator since October or November. I didn't have enough Northern Spy so I also used Winesap apples. The Northern Spy cooked up very soft while the Winesap were still firm and crisp.

[skeptic7]

I read "A wizard's guide to defensive baking" and liked it a lot.

I also read a Naruto fanfiction where the main character discovers the joy of baking. The main characters is a rather burned out Ninja who has lots of friends.

https://archiveofourown.org/works/17401478/chapters/40958717

[skeptic7]

I did pumpkin scones with candied orange peel and fresh cranberries. I managed to forget to put in the honey but the orange peels was so loaded with sugar that it still taste fine.

[skeptic7]

ItalianCook;
What are Angel biscuits like in comparison to regular biscuits? I've read the recipe but never tried making one. Also shouldn't you extend your taste test to include butter and other toppings in case it makes a difference.

BakerAunt;
Crackers sound wonderful. I prefer my brownies cakey rather than fudgy, so any fudgey brownies are the result of accidents.

[skeptic7]

I did Mapo Tofu several days ago. Today I decided that the leftovers had too much Tofu and not enough meat, so I cooked about 1/4 lb of hamburger with spices and added it to the leftover Tofu. Definitely an improvement. I was going to add some green onions to the leftovers too, but didn't have any in the refrigerator.

[skeptic7]

The deep dark brownies sound great. Are these a cakey or fudgey type of brownies?

[skeptic7]

I made cheese pizza on Tuesday, and Spinach pizza on Wednesday. I like having pizza in the refrigerator for a fast lunch/snack but I think I was overdoing it.

[skeptic7]

I did Maple popcorn on Sunday morning. I did two batches making about 4 quarts, 16 cups in total. this recipe involves tossing the popcorn with maple syrup and butter with a little powdered ginger, cinnamon and salt and baking it. It was very good. I was hoping to share this with friends and gave them a quart container each. They liked it.

https://www.yummly.com/recipe/Maple-Popcorn-2609588?prm-v1#directions

[skeptic7]

I did cranberry walnut scones with fresh cranberries, after telling myself never again a couple of years ago. The problems come in cutting up the fresh cranberries by hand and adding a little 1/4 cup more sugar to make up for the tartness of the cranberries. I really like the walnuts here, I've stayed away from nuts in bread just in case someone is allergic. I was going to eat this all myself but ended up giving half away. This was on New Year's day.
I also did KAF apple challah, except with all whole wheat and no sugar or honey. I like to make this for New Year's and its been sort of a tradition. I started it on New Year's day but ran out of time, so I put it in the refrigerator overnight. I shaped it on Saturday and baked it in the late afternoon. I gave the whole thing away and the recipient said that it came out well with no problems in the textue when cut. I was afraid that it would fall apart.
I had a big hunk of white challah in exchange which was superb -- light and rich and tasty. I wolfed down half of it with clam chowder as soon as I got home.

[skeptic7]

Happy New Years eve. I stayed up with friends on Zoom to watch the New Year come in. There weren't any fireworks here. I didn't do anything special in the way of food. Hot Chocolate and apple cider during the course of the evening.
I am looking forward to a much better year, even though nothing is likely to change much until summer as far as the pandemic precautions go.

[skeptic7]

BakerAunt; I hope your stepson recovers quickly. Indoor gatherings in Virginia are limited to 10 with masks. People can still do outdoor excersize in groups of 25. My groups are much smaller, 4 and 10, but we always wear masks and meet outside. I am sorry Indiana had problems with the data. I hope the restrictions help.

[skeptic7]

I do a top oil based pie crust all the time. It is fragile, but I roll it out between sheets of wax paper. Sometimes I used extra sheets going cross ways for more support. I roll it out flipping occasionally and removing and replacing the wax paper to prevent wrinkles. When its the right size, I loosen the top wax paper layer, flip it, remove the now top wax paper layer and take it to the pie and very carefully place it on top.
I can patch the edges if needed but not move the pie crust once its placed. The rim is never pretty but I can roll the excess pastry from top and bottom together and pinch them for a seal. It just won't make a pretty rim as the pastry isn't flexible enough.
I do apple pies with both a top and bottom crust all the time. I also do chicken pot pies with just a top crust but since the crust is much thicker and the the pie smaller its easier to manipulate.

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