[skeptic7]

On Monday I did English Scones from the Cook's Illustrated recipe. A friend wanted to try the English custom of scones and clotted cream. She had found a recipe for making clotted cream by baking cream in the oven for hours, and I had agreed to make scones to accompany them. Monday Columbus day was a perfectly cool day just right for cooking and a Federal Holiday. So she made the cream and I did more or less this recipe
https://www.tasteasyougo.com/2015/05/british-style-currant-scones-recipe.html

I found this was too soft with white flour and I made drop scones instead of cut scones. These were baked at 350 degrees for 20 minutes instead of 425 degrees for 10 minutes. Between one thing and another these were rather flat. But they were very tasty and the clotted cream was great.

Today I am making this recipe,.
https://www.kingarthurflour.com/recipes/cheese-filled-sweet-braid-recipe

Comparing this recipe with the fake braid in the 200th Anniversary Cookbook, this recipe has half the amount of dough and the same amount of filling. I have one braid with notably less filling than the other, I hope the braid with two much filling turns out. The dough was very soft, I should have added more flour. I ended up rolling it out with extra flour between two sheets of wax paper. I am going to let it rise overnight and bake tomorrow morning. I hope it turns out well.

[skeptic7]

the oatmeal apricot bars are very good. A little too sweet, next time I'll change 2/3 cup brown sugar to 1/2 cup brown sugar. Would it be too crunchy with regular oatmeal?

[skeptic7]

Do you eat enough beef to make it worthwhile? I find it handy to cut up my own chicken but beef is expensive enough I only buy one cut at a time. I think the most I bought was a whole eye of round roast. I've bought chuck roasts on sale and put them in the freezer too but thats already cut up.

[skeptic7]

Glad that you are back home. Have a speedy recovery.

[skeptic7]

I am in the middle of making the oatmeal-apricot bars for the first time. I had to go out and buy the quick oats as I normally only keep the regular type on hand.

[skeptic7]

I am trying to do a new recipe. Afghan pumpkin with tomato sauce and yogurt.
I've gotten the pumpkin cooked, it was a 4lb cheese pumpkin cut into cubes but I haven't made the accompaning tomato sauce or yogurt sauce.

https://cooking.nytimes.com/recipes/12893-afghan-style-pumpkin-with-yogurt-sauce

[skeptic7]

Best of luck with your surgery. I hope everything goes well.

[skeptic7]

Yesterday I did Fresh apple scones with honey and buttermilk and Cox Orange Pippin apples, and did KAF apple challah, using all whole wheat flour, no honey and 1 1/2 teaspoons of cinnamon. I used two Winesap apples. Both came out very well. The apple challah was baked in a cloche and was very high and light. The apple challah had a decided cinnamon flavor.
I was baking both in honor of Rosh Hoshonah which is my favorite Jewish Celebration -- how can anyone not like a festival which celebrates with apples and honey.

[skeptic7]

I hope you feel better soon.

[skeptic7]

I missed that. I know that most people consider tomatoes, and squash as vegetables under the "eat your vegtables." category.

[skeptic7]

Some recipes are introductory recipes, they lure the novice in with a good story and a detailed explanation and a promise of making something comforting and familiar. I don't really like tuna-noodle casserole, but my mother used to make a tuna-rice casserole that was very good. Nothing that she would make for guests but soothing and tasty.

[skeptic7]

Got it!

[skeptic7]

I did Gingerbread scones on Friday with candied ginger, powdered ginger and fresh ginger just because. I was able to bake this in the oven as Friday was relatively cool.

[skeptic7]

Baker Aunt;
Good luck with your biscotti.

[skeptic7]

I got one ingredient correct but not the other.

[Author]

Posts