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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.I made it once years ago. Its much like a chess pie
I put references from Regency Romances together with a good guess.
Baker Aunt;
Have you tried this yet? I like the look of it, and I would like to try it. I have a big Hubbard in my basement. I wish it explained why the squash should be precooked in the microwave -- its probably to reduce moisture the baking time is enough to cook it.This sounds great!
I've never heard of a Baker's Half Dozen before.
I've eaten dumplings. A local buffet place has many Southern dishes including Chicken and Dumplings. I have no idea how to cook it.
Got it. For some reason I didn't think ultrapasturized cream would whip. I'll have to experiment with it.
Mike;
The Semolina bread looks beautifulBaker 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.I missed this.
I messed this up.
December 10, 2019 at 11:59 am in reply to: What are you Cooking the week of December 1, 2019? #19785On 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.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.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.
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. -
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