Forum Replies Created
-
AuthorPosts
-
I guessed and was right.
Yesterday I did Rosemary Focaccio bread since I had to cut out a Rosemary that was growing out of its bed. I thought I was just cutting it back but found out I had cut the main stem of a plant that was growing sideways. I still have plenty of Rosemary left and I won't be able to use it up.
I also did a whole wheat scone with candied orange peel. This is nicely sweetened with honey. Its going well with strawberries and yogurt.I tried Mike's recipe for candied walnuts Sunday. I boiled about 1/2 cup of walnut pieces in 1/3 cup simple syrup for several minutes then used a spoon to place the nuts draining as much liquid as possible on parchment paper lined cast iron frying pan. I baked them at 350 degrees until dry. They are wonderful. Slightly Carmel flavored from the cooked sugar and not sticky at all. I have them in a jar in the refrigerator but they are so tasty I don't expect they will last very long. Thanks Mike!
I got it!
I missed it. I connected it to Ethiopian food, but though Ethiopia was considered "North" Africa since it isn't in the South part.
I know this.
I guessed correctly. I'm trying to control salt.
Love the comics!
I guessed correctly! I have heard of bulgar wheat but don't remember doing anything with it.
I knew this.
Aaron;
KAF email is featuring cream scones. Looks very rich but easy to make.
https://www.kingarthurflour.com/recipes/cream-tea-scones-recipeThe raisin bread took hours on its final rise. I eventually put the bread pan in a plastic cake carrier with warm water on the bottom for the last hour of its rise. It was baked for 50 minutes in an oval Dutch oven and reached 180 degrees. Its sweet and tasty, a little more dense than I expected for a bread thats 2/3 white flour. It made a decent snack last night, and a good accompaniment to strawberries and yogurt for breakfast.
I've made cream biscuits, but not cream scones.
A good frying pan deters quibblers. I recommend an 8 inch frying pan, its heavy enough to have momentum and presence and light enough for a good swing. A frying pan that requires two hands to pick up is too heavy to swing fast.My "whole wheat scones" use a muffin style batter baked in a cast iron frying pan and cut into wedges. I tell people that they are scones and threaten to whack unbelievers with the frying pan. These are easier to mix since they use oil instead of butter.
Due to the recent shortage of whole wheat flour I baked a couple batches of white flour scones and found I like the short time they take to bake, and dislike the time needed to cut in the butter. I was hoping that you would have had a solution to this since you were eliminating butter from most recipes.It is wonderfully cool here right now, but it will get hotter as the day progresses. I've got windows open to let the cool air in.
I plan to bake some raisin bread today. 1/3 whole wheatBaker Aunt; Do you know any scone recipes that use oil instead of butter? I was thinking how much easier it would be to mix in oil instead of cutting in the butter.
-
AuthorPosts
