[skeptic7]

Got it. For some reason I didn't think ultrapasturized cream would whip. I'll have to experiment with it.

[skeptic7]

Mike;
The Semolina bread looks beautiful

Baker Aunt;
I went to read about your Pumpkin Rye bread and found the ryebaker's blog. Rye flour looks so confusing. Is your pumpkin bread at all sweet? Does it rise high? It looks like an interesting recipe, I think in volume measurements so I can't evaluate if this is a wet loaf or a dry or anything else about it.

[skeptic7]

I missed this.

[skeptic7]

I messed this up.

[skeptic7]

On Thursday, I made cranberry orange sauce, this time putting in the correct amount of water. On Friday I canned 4 cups of it in half pint jars in a boiling water bath. Three of them sealed correctly the first time around, the last one was processed for a second time and it too sealed correctly. I've done spicy cranberry chutneys before but this is the first time I canned a true cranberry sauce.
I used three pans of boiling water for this. One small sauce pans to boil the lids, a large sauce pan to boil the jars, and the largest stock pot to do the actual canning. I am so glad that I am not doing this in the summer.

[skeptic7]

I just finished up the last of my overcooked cranberry sauce with a cranberry-ricotta pizza. Take normal deep dish whole wheat pizza crust. Place spoonfuls of whole milk ricotta cheese on it, especially near the edge like piping. Put some slices of cheddar for a contrasting flavor. Then put cranberry sauce by the spoonful in any void and smearing over the center, leaving the pretty white rim of ricotta.
I probably put too much ricotta, but it was looking so white and fluffy like whipped cream. I baked it for 25 minutes at 350 degrees, could possibly have baked longer. Its a wonderful desert pizza. but richer and more filling than an apple pizza. I plan to share it with friends tonight.

[skeptic7]

The pumpkin bread came out unexpectedly fine. Good texture, fairly light. A visible and very pretty cinnamon/allspice spiral. Not too dry. It was 200 degrees when it finished baking.

[skeptic7]

I baked another loaf of Pumpkin whole wheat bread, but I doubled the spices and left out any sugar. The ginger was mixed in with the dough, but the cinnamon and allspice were made into a spice swirl by flatting out the dough, spreading the spices and rolling it up. I hope the bread comes out all right. I baked it at 400 degrees in a dutch oven for an hour, and I had planned to bake it at 350 degrees.
I did this about a month ago at the lower temperature.

[skeptic7]

I missed this!

[skeptic7]

I got it. Narrowed the choice to two and made the right guess.

[skeptic7]

Those do look very good. I wish I had one on hand. I wonder how big they are. I don't remember a ruler in the picture.

[skeptic7]

I have been eating Thanksgiving leftovers for days. Just warming it up with the most adventurous thing figuring out how to warm up the macaroni and cheese without drying it out. Start by heating butter and flour in a sauce pan, add milk and heat. Add macaroni and cheese in hunks. Put on lid. Find out that the pan is going to burn. Add more milk. Continue to heat on low. Break up chunks of macaroni as it starts to become less solid. Stir. At this point the mac and cheese is no longer a solid mass and is acceptably warm. add pepper and eat
However today I am warming up the left over vegetables -- green beans and carrots in perhaps mushroom sauce, turkey, some mac and cheese, and cranberry sauce in a sort of Chicago pizza.
I have one layer of pizza dough, rolled thinish lining a small 9 inch frying pan. Then I have the rest of the vegetables. The turkey in hunks, mainly white meat, and the mac and cheese again in hunks beside the turkey and cranberry sauce on top of that. This is top by another layer of pizza dough. The pizza was let to rise while the oven heated till 400 degrees, then I lowered the temperature to 350 degrees and put the stuffed pizza in the oven.
I am now baking it, and have the time set for 30 minutes. I hope this works, I liked those leftovers. I didn't put the stuffing leftovers or the sweet potatoes in the pie, as I didn't want to risk ruining them. I'll eat these with the few turkey pieces left or some chicken.

I baked the stuffed pizza thing for 45 minutes and it was great! Ate with lots of cranberry sauce. This was a new batch of cranberry sauce -- I should have used 1/2 cup of water, but accidentally put in 1 or 2 cups of water. I was cooking this in a small crockpot, so I cooked it on high all day with the lid ajar to evaporate most of the water. Its now a dark mahogany color instead of bright red. I was going to can it, but since I ruined it I am going to work at eating it immediately instead. Its still sweet and tasty but has a slightly smoky flavor from the long cooking.
Anyone know if I can make cranberry pizza? Or rolls? or Danish sort of things?

• This reply was modified 5 years, 1 month ago by skeptic7.

[skeptic7]

On Saturday I did my version of whole wheat scones with cranberry and candied orange peel. I was sort of tired of pumpkin at that time but still wanted to cook something seasonal. It was tasty and rather sweet.

[skeptic7]

Thats interesting to know.

[skeptic7]

I knew this one too.

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