I just did pumpkin macaroni and cheese. No real recipe I just started heating up 1/2 cup or so of leftover pumpkin puree, added cheese and peas and then after the chees was melted stirred in the cup of cooked macaroni. Beautiful color and had the comforting quality peculiar to mac and cheese.
I think brownies are best unfrosted. I like a cakey type brownie preferably with pecans. I do wish I lived close enough to Aaron to try his English Muffins.
I missed this.
Last week I did a low fat chocolate buttermilk cake from 'Have your cake and Eat it Too' by Susan G. Purdy. I had made this last year as a two layer cake and I liked the flavor and texture but thought that it made a very thin cake. Also I still had the dark karo corn syrup I had bought for this cake and wanted to use it.
This year I again baked it in a half sheet pan, but this time I cut it into 4 quarters and layered strawberry jam between the layers. This was frosted with Chocolate Fudge Frosting from King Arthur Flour 200th Anniversary cookbook. This made a reasonably high cake, and nicely chocolately. The frosting covered the top well, but the sides were hard to frost. I took it to a party and it was well received.
Aaron;
I bake my English Muffins all the time and they often turn into little rolls. I enjoy them like that especially when they are little mushrooms.
I am sorry about the brownies.
Congratulations on a good find. I think you should just continue with the active yeast. You can add it to part of the liquid before adding it to the bread machine.
Baker Aunt;
What does your black bean pumpkin soup taste like? The recipe looks fascinating.
I did Maple-Rum pudding but left out the rum. This was from "The Cookbook Decoder", it was a very simple recipe 2 egg yolks, 2 cups milk, 6 tablespoons cornstarch and 1/2 cup maple syrup. I had the egg yolks left over from a low fat cake recipe and needed to find a use for them. This was very good and simple. I was stirring constantly but its still slightly lumpy.
Missed that.
Those pumpkin rolls are so cute. They would be great with unsweetened pumpkin cream cheese, or made with a pumpkin yeast bread dough.
What about covering them with bacon and roasting? Would that work and would it be a wet or dry method?
I knew this!
Missed it! I did choose the answer at random.
Got it!
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.
