skeptic7

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Viewing 15 posts - 811 through 825 (of 1,244 total)
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  • in reply to: Daily Quiz for November 5, 2019 #19054
    skeptic7
    Participant

      Missed it! I did choose the answer at random.

      in reply to: Daily Quiz for November 4, 2019 #19053
      skeptic7
      Participant

        Got it!

        in reply to: What are you Baking the week of November 3, 2019? #19052
        skeptic7
        Participant

          Probably the bread needed more time and a warmer temperature. Nothing about this bread rose as well as the bread last week -- the sponge didn't rise, the dough didn't rise, the shaped loaf didn't rise. The main difference was the temperature 60 degrees in the kitchen as opposed to 66. Next time I am going to give it more time and find it a warmer place to rise.
          However the good news is that I have finished insulating my attic, and making the insulated attic hatch cover for the attic ladder so I can hope for warmer temperatures in my house. I need to find a good excuse to run the oven the same day I want to make bread now that its cold. I think one of those recipes where you do a roast at 250 degrees for hours would be perfect. I've seen recipes for bake beans and pot roast in the oven too.

          in reply to: What are you Baking the week of November 3, 2019? #19045
          skeptic7
          Participant

            I baked a whole wheat bread with 1 cup of very good Cabot cheddar cut in cubes and kneaded in on Tuesday. This is the same recipe I did last week but I baked it in the oven instead of the crockpot. This didn't rise very quickly and I baked it when it was only partially risen, I didn't get much oven spring, it was tasty but rather dense.

            in reply to: What are you Cooking the week of November 3, 2019? #19044
            skeptic7
            Participant

              On Sunday I did Pumpkin Farro Risotto, which was inspired by this recipe. https://thirdculturefoodie.blogspot.com/2011/11/pumpkin-farro-risotto.html

              This was my first time cooking with Farro and I found this web site very helpful.
              https://cookthestory.com/cook-farro/

              This was a very nice bright orange. I need to try this recipe again as I had lazily left out ingredients like goat cheese as I wanted a blander less rich dish and found it a little boring.

              On Monday I baked a long necked pumpkin getting > 5 pints of very richly flavored sweet puree in a bright orange. There is going to be more pumpkin bread in the future.

              in reply to: What are you baking the week of October 27, 2019? #18895
              skeptic7
              Participant

                Yesterday, I did whole wheat cheese bread -- a whole wheat bread with milk and egg and 1 cup of diced cheddar folded into it. I was going to go to martial arts practice and was bringing this to share with friends, when someone from work called and told me I needed to phone into a 6:15 pm meeting in an hour. The bread turned out beautifully! And I couldn't take it with me to impress friends. I had used some very good Cabot Cheddar, as well as some only good Cabot Cheddar. I am freezing half of it and eating the rest and it is very tasty.
                Sunday I baked gingerbread.

                in reply to: Daily Quiz for October 29, 2019 #18875
                skeptic7
                Participant

                  I messed that one up.

                  in reply to: Vanilla Sale at KAF? #18816
                  skeptic7
                  Participant

                    I have been leaving vanilla out of pumpkin baked goods as cinnamon ginger allspice etc would overpower any vanilla flavor.

                    in reply to: What are You Cooking the Week of October 20, 2019? #18801
                    skeptic7
                    Participant

                      Has anyone tried pumpkin chili? I think I made it last year with 2 cups of pumpkin puree substituted for part of the diced tomatoes. I don't remember it as being bad or good. I like black beans in chili.

                      in reply to: For your Halloween supper: Feetloaf #18796
                      skeptic7
                      Participant

                        That's great. It should be served with plenty of ketchup.

                        in reply to: Daily Quiz for October 24, 2019 #18780
                        skeptic7
                        Participant

                          I knew this!

                          in reply to: What are You Baking the Week of October 13, 2019? #18776
                          skeptic7
                          Participant

                            On Friday I made whole wheat pumpkin bread starting form the KAF Whole Grain pumpkin yeast bread. I made two large loaves as I was planning to bring these to share with friends on Saturday and Sunday.
                            I have modified the recipe to use four cups of flour, 1 cup of pumpkin, 1 egg and 1/4 cup of water per loaf so these are quite big loaves. One loaf was a cinnamon and allspice swirl baked in larger loaf pan. The other was done as a boule with > 1 cup of diced cheddar. The weather was nicely cool so I let them rise overnight and baked them on Saturday morning in the oven. I baked the loaf pan in an oval Dutch oven, and the boule was baked in the ceramic cloche. Both loaves turned out wonderfully.
                            I also made sugarless pumpkin cream cheese to serve with the swirl loaf. It was very well received.

                            in reply to: Daily Quiz for October 21, 2019 #18742
                            skeptic7
                            Participant

                              I got it!

                              in reply to: Daily Quiz for October 20, 2019 #18728
                              skeptic7
                              Participant

                                I knew this! I didn't know it had a strict proportion of vegetables.

                                in reply to: What are You Baking the Week of October 13, 2019? #18704
                                skeptic7
                                Participant

                                  The clotted cream was wonderful! I put a little leftover cream in hot chocolate the next day. I think she baked 2 pints of heavy cream in a baking dish for 12 hours at low temperature, perhaps 200 or 25 degrees. She said that at the end the cream was golden cover and had sperated. She skimmed the solids off and refrigerated it as clotted cream and kept the liquid for cooking.

                                Viewing 15 posts - 811 through 825 (of 1,244 total)