skeptic7

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  • in reply to: What are you Cooking the week of February 9, 2020? #21258
    skeptic7
    Participant

      I made split pea soup with carrots, celery, onions, garlic and a ham bone from a half -- shank end ham. I started cooking the peas then added the ham bone and cooked some more before adding the vegetables. The split peas have all dissolved into the soup. I'm going to let it cool overnight before removing the bone and cutting up the bits of meat that had clung to the bone.
      I ate this with crackers and a store bought roll with butter. I think tomorrow I'll bake some corn bread to eat with the split pea soup.

      in reply to: What are You Baking the Week of February 9, 2020? #21235
      skeptic7
      Participant

        Yesterday I made my oatmeal-maple-walnut quick bread with the wonderful Canadian Dark Robust maple syrup. The Dark maple syrup gives it a little more flavor but its still very subtle. I think I'm going to keep the maple syrup for pancakes, and hot chocolate and frosting. It does make a great baked bean dish but that seems such an extravagant use of it.
        Has anyone tried maple syrup on cheesecake? It shouldn't require a lot of maple syrup to just drizzle some one top.

        in reply to: Slow Cooker Recipe Book #21198
        skeptic7
        Participant

          BakerAunt;
          I'm doing all wholewheat bread these days. They are always a good color!

          in reply to: Daily Quiz for February 11, 2020 #21178
          skeptic7
          Participant

            I missed this.

            in reply to: Slow Cooker Recipe Book #21177
            skeptic7
            Participant

              ItalianCook;
              I don't have a problem with the water. The bread doesn't give off that much. I have used a covered pan made for baking in the slow cooker whose lid will shed the water. It has vents to let the steam escape. This is the Rival Bread N Cake Pan for slow cookers.
              When I use a more normal pan I just ignore the issue. I did find it handy to tie string around the 8 inch round pan to give myself a handle to remove the pan once the bread is cooked. Also have a trivet underneath the pan to prevent the bottom from overcooking.
              I guess if you are worried about water condensing and dripping down you could cover the bread with a little aluminum foil to shield it from falling water.

              in reply to: Slow Cooker Recipe Book #21154
              skeptic7
              Participant

                I use my slow cookers a lot. I do a lot of beans from scratch, stews and soups. One thing I've been doing since last summer is baking yeast breads in my slow cooker. It takes about 3 1/2 hours, but I can fit an 8 x3 inch round pan in my 4 quart slow cooker and bake a nice round loaf of bread. I'm willing to let bread cook in the slow cooker unattended while I do something on the computer, and if I had the bread in the oven I would have to watch all the time.
                I can bake a normal loaf of bread in my oval slow cooker as a regular size bread pan will fit in there.
                I have Beth Hensperger slow crock cookbook for regular recipes and I like it a lot. I will make a larger recipe and either eat it for several days or put some in the freezer.

                in reply to: Daily Quiz for February 9, 2020 #21153
                skeptic7
                Participant

                  I knew this too.

                  in reply to: What are You Baking the Week of February 2, 2020? #21126
                  skeptic7
                  Participant

                    I just baked a savory pie, which is based on a missmash of various recipes, especially the "Savory Winter Vegetable Pie" by PJ Hamel, with was printed in one of the King Arthur Flour baking sheets.
                    This is canned salmon, and cabbage and spinach bound together by egg and ricotta cheese. Oh and also some sweet potato for color and contrast.

                    Peel and slice up enough sweet potato thinly to cover the bottom of a 10 inch frying pan. This was fairly thin slices so I had three layers. Place in 350 degree oven to cook and dry out a bit.
                    Take the remainder of a cone headed cabbage and slice the whole thing into thin slices, trying to discard the core. Shake the slices to seperate them and place in a large tray in the oven. Microwave 1/2 16oz package of frozen spinach and seperate and place on top of the cabbage. I'm baking the vegetables to get them cooked and remove excess liquid. Bake until cabbage is cooked and spinach is drier. Mix cabbage and spinach together.

                    Take one pizza style pie crust -- this is the all whole wheat version of a yeasted pie crust that I currently use for all my medium pizzas and roll very thinly. Line a 10 inch frying pan
                    Remove the sweet potato from the frying pan and place it in a bowl. I needed to use that particular frying pan. Cut one large onion up in thin slices and fry on low until completely cooked and limp and mild tasting. This is just done to improve the flavor
                    Mix about 1 cup ricotta cheese -- more or less -- this is the remainder of a 1 lb whole milk ricotta container after I made ricotta cheese and cranberry sauce pizza last week, with 2 eggs. A teaspoon fine herbs, some pepper and some thyme. Drain 1 can salmon and break apart the spine. Flake the salmon and it to the cheese mixture. Stir in the cooked onions. Blend in the cabbage mixture.
                    Line the pizza pie crust with the cooked sweet potato. Pile on the cheese and cabbage mixture. Bake for 45 minutes at 350 degrees until brown. Crust turns out relatively thin as it wasn't given much time to rise.
                    This is slightly boring in flavor. Eat with fresh pickle relish. I like this but it could use more flavor maybe sprinkle with red pepper when I warm up a slice for lunch. This is my second cone head cabbage and I will get more next time I see it at the farmers market. I had maybe 4 cups of sliced cabbage/

                    • This reply was modified 5 years, 1 month ago by skeptic7.
                    in reply to: What are You Cooking the Week of February 2, 2020? #21124
                    skeptic7
                    Participant

                      Actually thats not the recipe, since mine didn't have the additional brown sugar. Since the original recipe seems to be lost in the internet, and I am not claiming it as mine. I think under fair use, I can reprint it.

                      ------------
                      * Exported from MasterCook *
                      Maple Baked Beans~
                      Recipe By : Sophie Grigson, Style,The Sunday Times, September 29, 1996

                      500 Grams Dried Cannellini Beans -- Soaked Overnight About 1 pound, about 2 cups
                      1 Ham Knuckle -- Soaked Overnight
                      2 Sprigs Thyme
                      1 Large Sprig Rosemary
                      1 Bay Leaf
                      1 Large Onion -- Chopped
                      4 Cloves Garlic -- Sliced
                      4 Strips Lemon Zest
                      150 Milliliters Maple Syrup about 2/3 of a cup
                      1 Tablespoon Tabasco Or Other Chilli Sauce -- Or More ???
                      1 Tablespoon Dijon Mustard
                      á Salt And Pepper
                      Topping:
                      3 To 4 Eating Apples, Cored -- Cut Into Eighths
                      30 Grams Butter -- Softened
                      about 2 tablespoons
                      50 Milliliters Rum -- Optional
                      about 1 1/2 tablespoons

                      Soak the beans overnight in plenty of water, then drain. Put into a pan and
                      cover with fresh water. Boil hard for 10 minutes. Reduce heat and simmer until
                      tender - about 45 to 60 minutes.Drain, reserving cooking water.

                      Put half the beans, together with half the onion and garlic, into a large, oven
                      proof casserole. Add herbs, tied together with a piece of string. Bury two of
                      the strips of lemon zest in the beans. Lay the ham knuckle on top, then cover
                      with remaining beans, onions, garlic and lemon zest. Mix syrup, Tabasco and
                      mustard and pour over. Season lightly with salt and pepper, then pour over just
                      enough of the reserved cooking water to cover. Cover the casserole tightly and
                      bake at 150F, 300 C,
                      gas mark 2 for 3 hours. Arrange the apple pieces decoratively over the beans.
                      You may not need them all. If there is rather too much liquid left in the dish,
                      scoop a little more out so that the apples can perch more comfortably. Dot with
                      butter and return to the oven for an hour. If using rum, pour it over the top
                      just before serving
                      - - - - - - - - - - - - - - - - - -
                      NOTES : Based on a recipe from the Ontario Maple Syrup Producers Association
                      booklet of maple syrup dishes, this is an unusual take on slow-cooked beans,
                      sweetened with syrup, salted with the juices of the ham and spiced up with
                      Tabasco sauce. The apple slices bring together all the elements, so do not be tempted to leave them out. The rum, however, is not essential.

                      ------------------------------------
                      I left out the ham knuckle and the rum and put in two pieces of candied lemon peel as a subsitute for lemon zest. Also I used 1/2 Tablespoon of Harrisa sauce for the chili sauce as that was available. Skeptic 7

                      in reply to: What are You Baking the Week of February 2, 2020? #21121
                      skeptic7
                      Participant

                        Mike, Riverside Len;
                        Thanks for the recipe. At the moment I am a volume baker but when I finally break down and invest in an accurate scale, I will try one of those recipes.

                        Friday I made a whole wheat bread with hunks of cheddar cheese for a party. This is the same recipe that I have done before and it came out very well. I baked it in a slow cooker on high for about 3 1/2 hours to 190 degrees.

                        in reply to: Daily Quiz for February 8, 2020 #21120
                        skeptic7
                        Participant

                          I got that right, but it was a lucky accident. I like lamb but find it too expensive for anything other than an occasional treat.

                          in reply to: What are You Cooking the Week of February 2, 2020? #21119
                          skeptic7
                          Participant

                            I did Maple Baked Beans from a recipe that I pulled off the internet years ago on Tuesday. My recipe said that is was originally based on a recipe from the "Ontario Maple Syrup Producers Association". It must have been because it called for a humongous amount of maple syrup 2/3 cup. I was trying to use the very dark maple syrup from Canada, but even in pursuit of an experiment I couldn't force myself to add that much maple syrup. I think I added about 1/2 a cup and couldn't talk myself into adding more. This actually turned out very well being sweet but not overly so. One of the things I liked about that recipe is it calls for topping the baked beans with a layer of apples cut into quarters. I had rather large apples so I cut them into eighths.
                            I pulled the recipe from MasterCook, but I can't find a reference to it anymore.

                            in reply to: What are You Baking the Week of February 2, 2020? #21046
                            skeptic7
                            Participant

                              Len;
                              I can't find your bun recipe on this site. Could you provide a link please? Thanks. I have roast beef on the brain, I roasted an eye of round for Xmas, and am still taking slices out of the freezer for sandwiches.

                              in reply to: Daily Quiz for February 6, 2020 #21045
                              skeptic7
                              Participant

                                Yes. I knew this -- of course many things I know aren't accurate.

                                in reply to: Daily Quiz for February 4, 2020 #21024
                                skeptic7
                                Participant

                                  I got this!

                                Viewing 15 posts - 676 through 690 (of 1,242 total)