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I did blueberry gingerbread in my slow cooker yesterday. It turns out moister than baked in an oven but still good. There is a carmel overture to the bread as if the long cooking made the taste deeper. The blueberries have a more cooked and liquid texture than occurs when baked in an oven.
Its horribly hot today. I baked pizza with fresh tomatoes yesterday evening after a storm had knocked the worse of the heat off.
I don't know if I can cook anything today but I would really like an apple crisp. I'm trying to imagine cooking this in a crock pot, but the top would probably come out soggy. Am I wrong? Could I cook apple crisp in a slow cooker?Chocomouse;
I am running the air conditioning anyway and just hoping the electric bill won't be too outrageous. I am also spending time in my basement which is cooler.
There are some really lovely things on that site. I wish I could afford the Ankasrum mixer or some of the pressure canners. I don't have a USE for them, but they look so well made.
The selections should have reference centigrade or fahrenheit units. I was correct but mainly by accident.
Chocomouse, that sounds like a great party. I am so glad that the weather cooperated with you and all the grand children could come.
I did blueberry scones again but it was so hot I baked in the slow cooker this time. I cooked it on high for 2 hours. It was only 160 degrees but a knife inserted it it came out cleanly. Its more moist than the recipe baked in a cast iron frying pan, and has a thinner crust.
I'm still working on my attic, which seems to have been going on forever. I wished I had tried to find someone who would be willing to do the air sealing and attic baffles for me. First I didn't think it would take this long, and second DIY means that you only have to deal with one person's dumb ideas.
I did a whole wheat rosemary focaccio on Friday night. This is one of my standard recipes but I ended up giving most of it away. I was thinking tomato sandwiches when I made it but decided that a store bought loaf would do better.
I have a friend with Hungarian ancestry who talks about these things.
I did it!! Shocked myself
Yes! I got it.
I did blueberry scones again yesterday. I thought I might have overbaked it but it came out fine. My "scones" are a whole wheat muffin recipe baked in a cast iron frying pan. I tell everyone they are scones and hit dissenters on the head with the frying pan. This allows me to use whole wheat and oil in my scones. After cheating this way for years, I figured out a way to do whole wheat scones which were more scone like, but this is faster and easier.
I missed this.
Its been very hot here, and I am running the air conditioner continually so I am doing crock pot baking again. Friday I had all three crockpots going at once. Congee in the smallest crock pot, buttermilk whole wheat cinnamon swirl in the largest, and KAF apple challah in the medium size one.
Everything turned out well unlike the time the cinnamon swirl turned out only fit for goose food. I haven't seen any stories of dead geese so it didn't do them much harm.
The cinnamon swirl was baked in a normal bread pan which fits in an oval crockpot. I let this rise normally and then baked for 2 1/2 hours on high to 190 degrees. It was perfect taste and texture but rather flat instead of a pretty dome.
The apple challah was baked in an 8x3 round cake pan that just fit in the crockpot. It was placed in the crock pot after it was formed and before the final rise and baked for 2 hours on high. At that time it wasn't quite cooked but I wanted to take it to a party so I baked it at 350 degrees for 15 minutes in a regular oven. I mainly follow the KAF recipe but this was all whole wheat, and I left out the honey and sugar. I also increased the cinnamon to 1 1/2 tsps as the honey and sugar would have enhanced the cinnamon flavor.
The bread had risen nicely and had a fine taste and texture.Missed it. I guess blindly on questions with numbers.
Chocomouse;
Baked English Muffins don't look like grilled English Muffins. Since I don't put a weight on them they look like little boules, or little mushrooms, or hamburger buns depending on how much they rise. I also don't have them coated with cornmeal since I don't worry about sticking to the bottom. Mainly I cook on parchment paper so that isn't a problem. Most of my baking is whole wheat and will be a nice color regardless of how much they are cooked :). The white flour English muffins normally turned out nicely browned on top and bottom due to a hot oven, just like a hamburger bun would. If its not browned on the bottom its probably not cooked.
I don't have a griddle so if I were to try frying, it would only be 3 or 4 at a time. -
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