skeptic7

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Viewing 15 posts - 736 through 750 (of 1,242 total)
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  • in reply to: What are you Cooking the week of January 5, 2020? #20313
    skeptic7
    Participant

      Joan;
      Glad that your husband is doing better.

      in reply to: Daily Quiz for January 9, 2020 #20312
      skeptic7
      Participant

        I remember the egg timers.

        in reply to: What are you Baking the week of January 5, 2020? #20303
        skeptic7
        Participant

          I did a Vegan pumpkin cranberry bread, using 1 tablespoon of ground flax seed mixed with three tablespoons of water for an egg substitute. I also used maple syrup for the sweetening since Vegans have an objection to honey.

          in reply to: Daily Quiz for January 7, 2020 #20301
          skeptic7
          Participant

            Missed it.

            in reply to: Daily Quiz for January 8, 2020 #20300
            skeptic7
            Participant

              I had one correct and one wrong.

              in reply to: What are you Baking the week of December 29, 2019? #20261
              skeptic7
              Participant

                I did KAF Apple Challah bread Friday, leaving out the sugar and using all whole wheat flour. I thought it appropriate for New Year's celebration since the Jewish New Year stars apples and honey. I had to leave out the honey and sugar. I took it to a Science Fiction Club meeting, the hostess likes it because it doesn't have any sugar. I baked it in a slow cooker for three hours until it was 190 degrees. Came out very nicely.

                in reply to: What are you Baking the week of January 5, 2020? #20259
                skeptic7
                Participant

                  I did a cranberry- apple pie using fresh cranberries this morning. I was basically using the following recipe with my oil pie crust. I am bringing it to a party tonight so I don't know how it will turn out.

                  https://houseofnasheats.com/cranberry-apple-pie/

                  The pie was great! Its slightly tart and has an interesting pink color. I was afraid it would be too sweet but it wasn't. All but one piece was eaten and I gave that one away. The cranberries didn't have to be cut up. I gave up using fresh cranberries in bread because cutting up the cranberries by hand was such a pain.

                  • This reply was modified 5 years, 2 months ago by skeptic7.
                  • This reply was modified 5 years, 2 months ago by skeptic7.
                  in reply to: Happy New Year from My Nebraska Kitchen #20189
                  skeptic7
                  Participant

                    Happy New Year to you too! Happy New Year to everyone!

                    in reply to: Daily Quiz for January 1, 2020 #20188
                    skeptic7
                    Participant

                      I knew this.

                      in reply to: Daily Quiz for December 29, 2019 #20177
                      skeptic7
                      Participant

                        I missed that. I don't like that flavor.

                        in reply to: Daily Quiz for December 31, 2019 #20176
                        skeptic7
                        Participant

                          I guessed correctly!

                          in reply to: Daily Quiz for December 30, 2019 #20175
                          skeptic7
                          Participant

                            I knew this. Well not the exact name, but I knew that fresh pineapple enzymes can digest protein.

                            in reply to: Would an Oil Crust Work for a Galette? #20174
                            skeptic7
                            Participant

                              I made this Sunday, or to be accurate I made a sort of pie with this as inspiration. The most obvious change is I used a pizza dough crust and baked it in an 8 inch cast iron frying pan. The resulting pie was more like Chicago pizza pie than a galette since it was completely covered with crust.
                              I also used 4 cups, about 1 1/4 lbs of the Blue Hubbard squash instead of butternut squash. This was a yellow orange, not a vibrant orange color and rather bland tasting. I also used 8 ounces of frozen spinach, instead of baby spinach as it seemed such a waste to microwave and then cover baby spinach with cheese. The most important difference came with the cheese. I used left over ricota and cream cheese. These added up to about 3/4 of a cup combined so I blended them with an egg and some shredded parmesan for flavor. Oh I wasn't reading the recipe accurately so the egg went into the filling instead of glazing the top.
                              I cut the squash into medium dice, 1/2 inch square or a little smaller and then baked it in a single layer. When it was half cooked, I put the frozen spinach on top and continued baking. This thawed out the spinach and dried it and the squash nicely. When I took this out the spinach was dry but not crispy and the squash was mainly cooked without any liquid. I mixed this with the cheese mixture.
                              The whole wheat pizza dough was divided up, 2/3 for the bottom and 1/3 for the top. I rolled out the bottom and then let is sit for 15 minutes and rolled it out some more. I lined the frying pan with this and pressed it into place and pressed it to the sides until it reached the top. I rolled out the top. I placed the filling in the prepared frying pan, rerolled out the top and placed it on top of the filling.
                              I baked this at 350 degrees for about 45 minutes until the pizza crust part seemed cooked.
                              This turned out like a spinach pie with yellow chunks of pumpkin/squash. It is fairly tasty but needs something more sharp to give it flavor. Works nicely with cranberry chutney and the pumpkin curry soup.
                              I liked baking the pumpkin and spinach to dry them out and precook them, but that was because the oven was on anyway to roast the rest of the pumpkin, and its a cold winter day. If it was warmer the microwave would be faster and more comfortable. Also since its winter, I don't mind having to use the oven to reheat slices for lunch. A microwave would ruin the bread crust.
                              I won't be trying this again soon, but I wonder what it would be like with a hard cheese instead of the cream cheese and ricotta.

                              in reply to: What are you Baking the week of December 29, 2019? #20173
                              skeptic7
                              Participant

                                I did a lot of cooking on Sunday. I made pumpkin chickpea curry soup, cheese pizza, and a Butternut galette using pumpkin, and roasting the rest of the pumpkin into pumpkin puree. I started this with a large blue Hubbard squash or maybe its a pumpkin. I cut this in half cleaned it up and started on the various recipes. The pumpkin soup needed 3 cups cut into small dice, the galette needed 4 cups cut into bigger 1/2 inch dice and the rest of it was roasted in the oven to be pureed later.
                                I also started 2 batches of whole wheat pizza dough. One batch of dough went into the butternut galette and the other made a fairly normal deep dish pizza, tomato sauce, mozarella and cheddar cheese.

                                in reply to: Daily Quiz for December 20, 2019 #19985
                                skeptic7
                                Participant

                                  I made it once years ago. Its much like a chess pie

                                Viewing 15 posts - 736 through 750 (of 1,242 total)