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I did Blueberry cornbread -- basically a Yankee Cornbread with a cup of blueberries added. It has quite a nice texture surprisingly better than the all whole wheat blueberry bread. No slightly damp mushy spots near the blueberries. I was short of buttermilk so I used a mixture of buttermilk and yogurt. I wonder if that was responsible for the nice texture or whether it was the cornmeal.
I had no idea, and guessed incorrectly.
I messed this up.
I knew this!
On Wednesday morning which was reasonably cool I did a double recipe of pumpkin cranberry quick bread, baked in a 9x13 pan which took about half an hour to cook. I thought that it would bake in 20 minutes since it is relatively thin but it needed the extra time. I also did a cheese pizza, my regular recipe to go with a slightly too hot vegetable chickpea chili. Calling it a chili is a far stretch but it does call for a tablespoon of chili powder. The other ingredients are chickpeas, onions, eggplant, sweet red pepper, and tomatoes. It had a chipolte pepper and garlic for seasoning but there were so many other ingredients and all of them fairly bland that I used one tablespoon of smoked paprika as well as 1 tablespoon of Americano chili. That was just a little too spicy.
Blueberries were on sale this week so there are blueberry scones in my future. Possibly blueberry zucchini bread too.I guessed and was completely wrong.
I got it. I got out a calculator app and figured it out twice. The first time I inverted all the numbers.
I have a very old bottle of tarragon vinegar I store in the refrigerator, but I don't refrigerate cider vinegar or white vinegar
I did an Apple Pizza on Sunday. My normal whole wheat crust but a little thinner than normal as I baked it in a larger frying pan.
I got it. Its a good thing there were only two choices.
I missed it.
I've used a teaspoon to drop batter into a baked donut pan. Have to do it in three or four different places and smooth it out later.
I very rarely eat red onions. I had a recipe that called for them earlier in the year but that was the first in several years. What is the advantage of red onions over white and yellow? Are the sweet like Vidalia onions?
It was almost miraculously cool yesterday. The whole day was in a very light drizzle and completely overcast and the high temperature only reached about 77 degrees. It would have been a nearly perfect day to cook.
I baked the "Wacky Cake" or "One- Pan Cake" in chocolate for a friend's birthday. I wanted to present her a beautiful if tiny frosted cake, but needed to run the cake over to her soon after it was baked. She got the cake, and a small jar of Nutella so she could frost it herself. I haven't heard back on how it tasted and if the center was cooked. It had a decided dip in the middle and I gave it an extra 5 minutes in the oven. A knife test and a thermometer seem to show it was cooked.The texture is more like gingerbread. It is slightly more crumbly than a all wheat gingerbread but I don't get any of that subtle crunch I expect out of a cornbread. I have some baked beans and will try it together.
I wonder what Boston Brown Bread would be like with a little ginger added? The lack of rye flour is making this test currently impossible. -
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