Thats interesting, I've read about kombucha and seen it at health food stores. I've never drunk it. Is it healthy?
These were top crust only. I prefer having a true pie crust to biscuit or batter bread on my pot pies.
I have found a brand new method to mess up pie dough. I normally use an oil based recipe. For a whole pie the recipe is
3 cups flour
1 teaspoon baking powder
3/4 cup oil
1 teaspoon vinager
1 egg
water to make a good dough;
I do this all the time, and it is hard to handle but turns out very well. Its a short crust but crisp and crunchy.
If I do a partial recipe I keep the same portions of oil and flour but normally leave out the egg.
So for some pot pies I had 2 cups flour, 1/2 teaspoon baking powder, 1/2 cup oil
When I mixed this together the pie dough was moist enough and handled fairly well so I didn't add any water.
I made a turkey pot pie filling with carrots and celery and onions and parsnips and green beans. The green beans were a nod to Thanksgiving. I had this boiling hot and in 4 2 cup corning dishes, then I rolled out the pie dough and placed it on top. I baked this at 350 for 30 minutes until the filling was boiling. The pie dough top never got crisp. It always remained soft and mushy.
I reheated one pie in the microwave yesterday and it still never hardened up. I didn't think there was such a thing as too much oil in a pie crust but I seemed to have achieved it. My conclusion is that water is a necessary ingredient in a crust. Anyone else have an opinion of what went wrong? I was nibbling on some crackers as I ate the pie which was very tasty and filling, in order to have something crunchy.
I got it!!
I found buttermilk pancakes are thicker and fluffier than the ones made with milk even if I add extra baking powder to compensate for the lack of acid- baking soda lift. I do taste a pancake but its a back ground flavor to the real maple syrup, or butter and jam , or fruit piled on top.
I made chocolate orange quick bread on Friday night. This was my normal recipe except I used dark Karo corn syrup instead of honey, and half and half instead of buttermilk. I also use 4 teaspoons of baking powder instead of 2 teaspoons baking powder and 1/2 teaspoon baking soda since none of the liquid ingredients were acidic. It rose fine, and the batter had the right consistency; but it didn't taste as sweet. Is honey sweeter than corn syrup? I wanted to use up the dark corn syrup which I had bought for a chocolate cake so I thought I'd see what would happen in a quick bread recipe.
I prefer the cooked sushi ( broiled eels mainly) and vegetarian sushi to the true raw fish sushi.
I got it! I don't think I want to try to eat it, but "edible" means not poisonous and vaguely nutritious, not "tasty" and "pleasant"
I missed it!
I love the video.
Joan;
Glad that your husband is doing better.
I remember the egg timers.
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.
Missed it.
I had one correct and one wrong.
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.
