[skeptic7]

I got it!! This technique is very popular. I read about it a lot but only tried it once.

[skeptic7]

I missed this. I will have to look at different oils and calorie counts.

[skeptic7]

I did banana bread early on Tuesday morning. Its been very hot and humid here. I have the air conditioning on and am trying to avoid most cooking. I'd like to cook later in the week, but its going to be hot.
Chocomouse;
how many English Muffins did you make? Was this in the oven or on a griddle?

[skeptic7]

Missed that. I got the city wrong.

[skeptic7]

I missed this one!

[skeptic7]

I am using oil for all my quick bread recipes, and butter for most of my yeast breads. It is easier to mix in oil with the liquids on quick bread, and butter is easier to knead into yeast breads. There are exceptions. My pizza/focaccia recipe calls for oil as does the challah recipes.

[skeptic7]

I did more cheese pizza and some banana granola.

I think the banana bread recipe was recommended on one of the Threads a while back. I wanted to make something different and that used maple syrup. I think my previous granola batches used honey. I used pecans and sunflower seeds and threw in some sesame seeds. I don't think the sesame seeds were a good idea because they didn't stick to the bigger items but fell out. I was noticing that some recipes call for oil and others don't. DOes oil make it taste better?

Lets try this again. I was trying the banana bread granola recipe.
Banana bread granola

Banana Bread Granola

• This reply was modified 6 years ago by skeptic7.
• This reply was modified 6 years ago by skeptic7.

[skeptic7]

I got this one! Thanks to a large English vocabulary.

[skeptic7]

I did chocolate whole wheat scones, for a loose variety of scones. Its a mildly sweet quick bread in a cast iron frying pan.

[skeptic7]

Missed it.

[skeptic7]

When I do focaccio, I place the dough in the pan and flatten out as much as possible, then leave the dough for at least 15 minutes and then flatten it some more. I have one of those little rolling pins for tarts and I often use that.
I've never done the Blitz Focaccio recipe but my recipe is very slack. Sometimes if the dough is dry I don't get it spread out over the pan. I use 4 cups of flour in a 9x13 pan

There is a link to the rolling pin.

https://www.amazon.com/Norpro-Wood-Pastry-Pizza-Roller/dp/B000HK2DNA?SubscriptionId=AKIAILSHYYTFIVPWUY6Q&tag=duckduckgo-d-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B000HK2DNA

[skeptic7]

I did a whole wheat cheese pizza with 3-4 tablespoons of pizza sauce. I like left over pizza for lunch on these hot days.

[skeptic7]

I eat lots of peaches and I can't tell the type of peach from looking at it.

[skeptic7]

I guessed this but it was an easy guess.

[skeptic7]

I made bread on Thursday in the slow cooker. I put the bread in the pan, placed it the slow cooker and went off to work. It was suppose to be a whole wheat bread with a cinnamon swirl. Things got busy and work and I came home late to find the bread was badly over cooked and had a decided harsh carmelized flavor. I cut it in cubes and went off to feed the geese this morning.

[Author]

Posts