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I baked two batches of pancakes. I've done baked pancakes before but I was struck by the fine texture. I remember traditional pancakes as having bigger holes and a more fluffy and open crumb. What temperature should pancakes be baked at? fried at? for the best texture.
The pancakes were fine covered with strawberries and maple syrup. These were store brought strawberries and rather hard, they were vastly improved by the maple syrup. It seemed more traditional to have maple syrup and pancakes, then maple syrup and scones.I hope your husband recovers quickly. This must have been very scary especially the nausea and vertigo.
Congratulations on your success with the keto diet!! Did your wife find her blood sugar going down too?
The English muffins look good. My normal recipe makes 9, I use an oversize biscuit cutter for the 9th English muffin.
I made my perfect brownie recipe Sunday morning and it was great. I tried to do English Muffins to share with CocoMouse at the Md Sheep and Wool Festival, but I started that too late and didn't get that finished until the next day.
I did bring her some Apricot Muffin Sticks on Saturday. She gave me two muffins and a scone so I could taste her baking. My "Muffin Sticks" came from baking a double muffin recipe in a 9x13 pan and then cutting it in thirds the long way and across for 3/4 to 1 inch slices. This is a quick method of cooking for a crowd. I should have done a second batch Sunday instead of trying to make a yeast bread.
I really wanted BakerAunt's Buttermilk Maple Bread but didn't have the bread flour necessary.The Keto friendly cheesecake looks great. In a traditional cheesecake is most of the carbs found in the crust or in the filling?
I did a basic batch of cranberry scones -- white flour, white sugar, and sour cream. I found that the little 1 cup container of sour cream at the grocery stores is ideal for this. I can make two batches of scones without having to thrown out any for spoiling. Currently I am making half size scones instead of full size scones as that seems to work better.
I'm afraid that I eat Thin Mints like Riverside Len; the cookies are here today and gone tomorrow. I can keep a full box for awhile if its wrapped and in the freezer. An open box has a shelf life of hours if not minutes.
Congratulations on the keto-friendly Hot Cross Buns. Its wonderful that you can find a recipe that fits your diet.
I made Hot Cross Buns again, more or less the same recipe but I found that in the two previous iterations I had left out the cinnamon. Wierd isn't it, to use only allspice, nutmegs and cloves in a Hot Cross Bun recipe. However one recipe that I have made only called for allspice as a seasoning. This batch came out well but took more time to rise and never rose as high as the two previous batches. I knew cinnamon inhibits yeast activity, I just didn't think it would make a difference for an all white flour recipe. When I made whole wheat Hot Cross Buns I paid attention to everything that would prevent the yeast from rising starting with scalding the milk to having the cinnamon and other spices as a glaze instead of in the dough.
I just ate one Bun unfrosted and still hot and it was buttery and tender. I'll be giving part of this batch away.I think Chocolate Chips in a Hot Cross Bun is unreasonable and untraditional. How did anyone even imagine sauerkraut?
I have spices from the coop in plastic bags, in little tiny 4 oz mason jars, in original containers, in plastic bags in broken tupperware. Most of these are in the freezer. Frozen dried sage doesn't grow mold. Also frozen spices last longer and don't get insect infestation
Most of my flour is in the freezer, in alas plastic bags. A bag of flour takes up less space half full while a rigid container still takes up as much space half full or half empty. Flour in the freezer doesn't get rancid or grow weevils.
The advantage of mason jars, half gallon, quart, pint and half pint is that they are leak proof, rodent proof and insect proof. The tops are reusable and interchangeable which can't be said of reusing old glas jars. I keep pasta and beans and sugar and almost everything else in mason jars.I did a second batch of Hot Cross buns. Much like the previous one but with a little dried lemon peel to add more flavor. Turned out very well with a decided buttery flavor underlying the fruit and spices. I'm using orange juice and powder sugar to form the frosting for the cross.
Does anyone read the KAF emails? this time they are suggesting chocolate in layers of puff pastry for an Easter desert. More like a slab pie than anything else but they are describing it as a flat croissant. I thought it looked rather crude and ugly, and should at least have been cut into triangles instead of squares.BakerAunt;
The Biscotti sound great! I like the traditional anise flavoring. I had a friend who told me after she ate the biscotti that she didn't like anise. I was surprised as she could have refused to eat the cookies without giving offense. That was also not the first time I had made and she had eaten those cookies, if I had known of her tastes I would have given them to someone else.
I can see why your husband has not forgotten the lost cake. Did you have to call a neighbor to pick it up?I did Hot Cross buns yesterday. This is a smallish recipe from Babe's Country Cookbook. It made 20 buns in a 9x12 pan. I'm still at my father's house and this is the most convenient size. The pan fits nicely in an X-large Ziploc style Freezer bag, and the dough rises nicely in the KitchenAid Mixer bowl. I used the dried orange slices from Trader Joe to give it some citrus flavor and some raisins that happened to be in the refrigerator. I missed my homemade lemon and orange peel but this is a vast improvement over not baking any Hot Cross buns. I bought dried lemon peel at the grocery store so the next version will at least have a bit of lemon flavor.
It seems odd not baking at least a half sheet pan size batch at a time. -
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