[skeptic7]

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.

[skeptic7]

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.

[skeptic7]

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.

[skeptic7]

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.

[skeptic7]

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.

[skeptic7]

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

[skeptic7]

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.

[skeptic7]

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.

[skeptic7]

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.

[skeptic7]

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.

[skeptic7]

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.

[skeptic7]

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.

[skeptic7]

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.

[skeptic7]

I did pumpkin cornbread with maple syrup, and flavored with dried ginger and candied ginger. Its a combination of cornbread and gingerbread with maple syrup instead of molasses. I was afraid it would be too bland but it is very tasty with pronounced ginger flavor and just a hint of sweetness. I'll try making a double batch tomorrow to give away.

[skeptic7]

Chocomouse, I used your maple syrup for cooking a butternut squash yesterday. Delicious!

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