skeptic7

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  • in reply to: What are you Baking the week of December 13, 2020? #27798
    skeptic7
    Participant

      I made the KABC Oatmeal-maple bread yesterday. I had changed the recipe by using all whole wheat flour, and using oil instead of butter. I found this a difficult bread. Its made by cooking the oatmeal into a porridge and then adding enough flour to make it a bread dough. I found that the recipe didn't ask for enough liquid and I was adding water by the tablespoon at the end. I don't know precisely how much water I added but it was probably 1/2 cup. The bread is very dense and slices up in very thin slices. It is slightly sweet but not overwhelmingly so. I ate some slices for breakfast with lots of butter. It didn't rise very much maybe about double before it was put in the oven and I didn't notice any oven spring.
      I don't know if I will make this again. The taste is fine, and the texture bearable, but it was very troublesome mixing the flour into the dough, and it wasn't until the dough was at least partially kneaded that I could be sure if it needed more water. I read the recipe in "Laurel's kitchen bread book' on whole wheat/oatmeal bread to really get an idea on how to handle this dough.

      in reply to: Maple Sugar and Maple Syrup #27762
      skeptic7
      Participant

        There could have been syrup on the jar rim -- I was scrupulous about washing and soaking and boiling everything, but not so much about about wiping the rim of the jar. I don't know how dry my clean jars were, I just pulled them out of the boiling water, poured the water out, let sit for a minute and drained again, and then put the hot syrup in before the jars could cool down. I'm not worried about the syrup getting diluted -- it would have concentrated slightly when heated up. I am glad that the last jar finally sealed, I was starting to think about making maple popcorn for the neighborhood instead of going through the whole boiling and heating and resealing again.

        in reply to: Maple Sugar and Maple Syrup #27760
        skeptic7
        Participant

          Last maple syrup canning was a success! I'll put labels on it and look for a good place to store them. I need to be sure NOT to find such a good place that I don't find them for years.

          in reply to: What are you Baking the week of December 6, 2020? #27759
          skeptic7
          Participant

            cwcdesign; The maple pecan biscotti sound great. Does it use maple syrup? Where did you get the recipe.

            Aaronatthedoublef; Congratulations on a successful donut day.

            Wish me luck. I'm going to try KABC oatmeal maple bread and use whole wheat flour.

            in reply to: What are you Baking the week of December 6, 2020? #27750
            skeptic7
            Participant

              I just did a double batch of pumpkin biscotti. I think I'll continue to make double batches in the future. I could get all the dough on one baking sheet for the first baking, and while I needed an extra small pan for some of the biscotti on the second baking, the whole batch fitted nicely in the oven. Also a double batch uses 1 cup of pumpkin puree which is easier to handle than 1/2 cup. I freeze in 2 cup containers and so one container will make a recipe of pumpkin bread and a double batch of biscotti.

              in reply to: Maple Sugar and Maple Syrup #27744
              skeptic7
              Participant

                Second try at canning maple syrup was a 50% success. One jar sealed and the other one didn't. Well. I guess its time to try again.

                in reply to: Maple Sugar and Maple Syrup #27739
                skeptic7
                Participant

                  Chocomouse;
                  I tried canning most of your syrup in pint jars last night. The extra syrup went into one of those decorative little glass jugs which contain about 1 cup of syrup and is popular with tourists. It was much easier than I expected, especially since the jars don't need a hot water bath. I boiled the jars and the lids, and then heated the syrup. I think the syrup got to 200 degrees which is hotter than necessary. Three of the jars sealed properly, and two didn't. I think I didn't fill them up as full as necessary. I did the whole process over again for those two jars adding a couple of tablespoons from the decorative jug. I hope it works. Thank your husband for the detailed directions.

                  in reply to: What are you Baking the week of December 6, 2020? #27723
                  skeptic7
                  Participant

                    I like the idea of donut day. Are there Jewish Donut recipes?

                    in reply to: What are you Baking the week of December 6, 2020? #27722
                    skeptic7
                    Participant

                      I used to use potato flakes instead of potato flour. Its the same by weight, but by volume 2 tbsp potato flour = 1/4 cup potato flakes. When I found I could get BRM potato flour easily at the store, I stopped using potato flakes; it took up less space in the freezer and was easier to measure.

                      in reply to: What are you Baking the week of December 6, 2020? #27697
                      skeptic7
                      Participant

                        Has anyone made any Springele (sp), I received a rolling pin and a soft mat as presents. I'm assuming that these are meant to be used together.

                        in reply to: What are you Baking the week of December 6, 2020? #27693
                        skeptic7
                        Participant

                          BakerAunt;
                          Have you eaten the Porridge as Porridge? What was that like?
                          Its nearly Xmas and I'm not ready to do any seasonal baking. I'm thinking about maple oatmeal bread, and pumpkin biscotti and apple bread which seem more like November than December recipes.
                          I did cheese pizza yesterday.

                          in reply to: What are you Cooking the Week of December 6, 2020? #27691
                          skeptic7
                          Participant

                            Yesterday I had a Parsnip-Carrot soup which I had made the day before. It was a fairly simple recipe and I ran through a food mill twice to get a creamy texture. It was wonderful. I was surprise as it had very few spices, and looked so bland and unappetizing with whole pieces of white potato and white onion and white parsnips, there were some pieces of orange carrot but that didn't dispell the overall blandness. But it came out a pleasant light orange out of the food mill and it had a wonderful slightly sweet taste. I ate it with my basic cheese pizza.

                            in reply to: What are you Cooking the Week of December 6, 2020? #27646
                            skeptic7
                            Participant

                              I do an overnight soak of beans before cooking them. I am trying to reduce the amount of salt, so I don't add salt to the water.
                              Did you have hot dogs in your black bean soup? That used to be de Rigor when I had it in cafeterias.

                              in reply to: What are you Cooking the Week of November 29, 2020? #27631
                              skeptic7
                              Participant

                                BakerAunt;
                                I remember the Butternut Squash, Kale and Cheese tart from last year and the original recipe too. Did you use red onions? Thats a special purchase for me, I normally have only yellow onions on hand. I don't have good luck prebaking crusts, I find it very messy and apt to break.

                                in reply to: What are you Baking the week of November 29, 2020? #27630
                                skeptic7
                                Participant

                                  Cwcdesign;
                                  The Maple Oat soda bread sounds great especially the glaze.

                                  All the cinnamon rolls are making me envious.

                                  I did a double patch of Pumpkin-maple-ginger cornbread to give away. It came out well and I hope everyone liked it.

                                Viewing 15 posts - 331 through 345 (of 1,242 total)