[skeptic7]

Thats interesting to know.

[skeptic7]

I knew this one too.

[skeptic7]

I tied the strings around the pumpkin rolls way too loose and it didn't make an impression at all. I'm going to eat these with soup or sandwiches through the week.

[skeptic7]

I just tied string around the pumpkin rolls and put them in a place to rise. They aren't going to be done in time and the string was a horrible mess, I don't think I tied it right. I used 3 pieces of string for each roll. I wanted to use more but that was all I could handle.

[skeptic7]

Mike; The challah look great.

I did two batches of pumpkin corn bread early this morning and just finished an apple slab pie. I am in the middle of pumpkin rolls but might not be done in time. I'm going to make carrot ginger soup in a couple of minutes. I wish I had an immersion blender for this recipe. I'll have to put it in a food mill after its cooked.

[skeptic7]

I have been thinking about what I would like to do with Turkey leftovers in case I have enough. Do you think a deep dish pizza with turkey and without all that cheese is possible? I'd like the center to be more like a shepherd's pie with gravy and turkey and any fairly robust vegetable, and perhaps sage in the pizza crust.
How about a shepherd's pie with a stuffing crust instead of mash potatoes?
I am going to someone else's house for Thanksgiving so I don't know how much leftovers I will have. I am making cranberry sauce and apple slab pie and pumpkin cornbread.

[skeptic7]

Sounds tasty.

[skeptic7]

Yes! I knew the answer! or made a lucky guess.

[skeptic7]

A pizza type crust might work very well. I've done deep dish pizza which were more like quiches. The problem is that they have to be warmed up very carefully -- A microwave can harden the crust. The following recipe is now my basis for pizza and other things.
An oil based normal pie crust would probably work fairly well. Just don't prebake it.

Mine started out as this recipe but I now use all whole wheat and regular oil
https://cooking.nytimes.com/recipes/1016715-whole-wheat-yeasted-olive-oil-pastry

[skeptic7]

Baker Aunt;

The apple maple snack cake sounds great. You could cut an 8 x 8 pan into 16 pieces, only everyone would want to eat two. Maybe if served after a heavy meal with ice cream, it would make 16 servings.

Everyone;
I am definately going to bake pumpkin cornbread as its fast and easy. I'd really like to try pumpkin rolls but I don't know if I will have time. I'll bake an apple slab pie on Thanksgiving day.

[skeptic7]

I did a yeasted cornmeal-wheat bread with sage and thyme and rosemary. I made this last year with whole wheat flour and cornmeal and thought it was rather flat. So this year I used 1 cup of cornmeal and 3 cups white flour and found it was still flat. Now its also a pasty white color and boring.
Here is the recipe -- I've changed it enough that its not much like the original which was the KA stuffing bread bowls recipe.
1 cup cornmeal
1 cup boiling water
1/4 cup water
1 teaspoon yeast
3 cups sifted white flour
2 tablespoons potato flour
1 teaspoon salt
2 eggs
1/4 cup oil
1 teaspoon dried thyme
2 teaspoons dried sage
rosemary -- about 1 8 -12 inch branch.

Mix the cornmeal and the boiling water in a small bowl. Set aside and let sit until cool. Warm the 1/4 cup water until a little above room temperature. The water should be warm but not hot. Mix the 1 teaspoon yeast in the 1/4 cup water. When the cornmeal mush has cooled to luke warm, mix in the yeast mixture. Let sit until the mush in noticeably looser and softer. Its not likely bubbles would be visible, but some change should be seen. Perhaps an hour.
Mix the white flour, potato flour and salt together. Put aside.
Beat the eggs and oil together in a large bowl. Mix in the cornmeal mush. Mix in the flour mixture. Stir together. Add a tablespoon or two of water if needed. Turn out on a board and knead for 10-15 minutes. It will never be stretchy like a all wheat flour dough, but it will be more bouncy and coherent. flatten out and sprinkle the dried sage and dried thyme o n the dough. Roll the dough up and then knead until the dried herbs are well distributed.
Flatten out well and place in a parchment lined 9x13 pan. Let rise -- I let it rise overnight in a plastic storage box with a jar of hot water to add moisture. Tear the rosemary leaves off the branch and sprinkle the leaves and springs on top of the bread. Preheat the oven to 350 degrees. Bake for 20 minutes or until 190 degrees.
Its tasty enough with a little cheese, probably do well with olive oil and pepper.

This is sort of designed for Thanksgiving Sandwiches or Turkey stuffing and I've done variants of it for years. I've done whole wheat without cornmeal, cornmeal and whole wheat, and now cornmeal with white flour. The cornmeal variants are the tastiest but rather heavy.

[skeptic7]

Missed it completely/

[skeptic7]

Got it!

[skeptic7]

I knew nothing and my guesses were wrong. I didn't know people did these things to cheese.

[skeptic7]

I guessed and chose the wrong answer.

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