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.
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.
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.
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.
Yes. I knew this -- of course many things I know aren't accurate.
I got this!
I froze cheddar, the last time by accident, and while the taste is the same, the cheese becomes more brittle and harder to plane. It doesn't make a difference for pizza but the slices tend to break so grilled cheese sandwiches are harder to make.
Mike, thats a beautiful pie. I wish I could eat a piece. I don't remember every eating a sour cream - raisin pie, and I certainly haven't cooked one.
Len; your buns look so tasty, especially the basket weave. Do you make them into sandwiches with roast beef and onions?
I reuse my ziploc freezer bags too, but I don't keep them in the freezer. The smaller ones are rolled up in a old quart yogurt container, the 2 gallon size are on the shelf with the "good" ie unused dinner plates.
I missed this.
I just did a cranberry and ricotta cheese pizza. Makes a nice breakfast.
I've make double rise pizza doughs before but it was by accident. I had gotten distracted between punching the dough down the first time and forming it into pizzas. It doesn't make much difference.
I missed it. These do sound tasty.
Mike;
I didn't realize that your recipes made two loaves instead of one. Good luck with the steam. Would it help to have a full frying pan of water in the oven so the oven would be constantly bathed in steam instead of just having a short burst of steam at the ccritical points? What do rye rolls taste like steamed anyway?
Mike
Can you bake the bread in a covered container like a Dutch oven to provide a moister atmosphere especially as you are doing single loaves. I have an oval Dutch oven that takes bread pans without problems.
I missed this.
