[skeptic7]

I did a carrot quick bread with no sugar. Its flavored with dried thyme and had fresh rosemary on top. Its very pretty but I gave it away whole so I don't know what it will taste like. The sweet versions of this bread were quite good. This went to a neighbor who is avoiding sugar.

[skeptic7]

BakerAunt;
The buttermilk scallion flatbread looks interesting. How big are these when they are cooked? Is the texture anything like Chinese scallion pancakes?

I did a cheese pizza on Sunday with Mexican Oaxaca cheese as a mozarella substitute and Vermont Cheddar for more flavor. I should have put on more cheese. The pizza puffed up into a dome and sent the melted cheese running to the edges.

[skeptic7]

On Friday, I mixed up two loaves of buttermilk whole wheat bread, enhanced with a little tiny bit of cardamon and some dried dates. I had it all kneaded and shaped and into normal bread pans on Friday night but ran out of energy and left it to rise overnight. On Saturday morning they were both beautifully risen and high and ready to bake. However I had to try to donate blood, go to martial arts practice, take a friend shopping and then check on another friend, so they didn't get baked till 8:00 pm and had fallen a bit. The resulting loaves were rather sour and dense. It went great with cream cheese. I cut them in thin slices and took one loaf to a party with a brick of cream cheese, and gave another half loaf away, and finished the rest of the loaf myself.
It was quite tasty but it would have been just perfect if I could have baked it Saturday morning instead of Saturday night.

[skeptic7]

I have been going for years too! I go both days and visit friends and buy things and admire the sheep. What is your booth? I'll stop by and say hello this year. I knit and spin although I've done more cooking and less fiber arts for the past several years. We could have met in person ages ago.
I love the lamb burgers and used to buy sheep's milk cheese.

[skeptic7]

Chocomouse;
Do you come to the Maryland Sheep and Wool Festival or any others in the Virginia/Maryland area?

[skeptic7]

I baked a carrot raisin quick bread yesterday, with rosemary as the seasoning instead of thyme. This is basically the same recipe as I put on its own thread only I measure everything more carefully having 1/2 cup of raisins instead of what was easily available, and a nearly 1 cup of grated carrots.

[skeptic7]

I've used this when baking quick breads for vegans.

[skeptic7]

Chocomouse:
How did the farmer's market go? The Maple Pecan Scones sound especially good.

[skeptic7]

I baked whole wheat pumpkin scones with cranberries. This is my muffin like recipe that is baked in a cast iron frying pan -- its main claim to be scones is that I insist its a scone.

[skeptic7]

The top crust would turn out nice and crisp as it doesn't have a heavy moist filling weighing it dow. I've made pot pies with only a top crust and they always had a good texture.

[skeptic7]

I've tried the second recipe with an apple pie and didn't blind bake it before hand. I've added 1 tsp of baking powder to most oil based pie crust recipes to keep it light and crisp.

[skeptic7]

Lye might start to eat through the pipes if there isn't a clog. Adding a strong acid to neutralize the lye would be dangerous -- it might cause an explosion as the two chemicals react. You should wear goggles as well as gloves when dealing with lye.

[skeptic7]

I did a spinach pizza on Thursday, and two loaves of whole-wheat buttermilk bread with a brown sugar cinnamon spiral on Saturday. I am getting better with this whole wheat bread in loaves. They both turned out fairly well. The only sugar in the breads is in the cinnamon spiral, so I will offer one to a friend who was on a sugarless diet for years but has done so well and gotten her blood sugar down enough that she can add a little bit of sugar to her diet.

[skeptic7]

I've used sandpaper and steel wool pads before. The Steel wool does a better job of getting into the corner where the pan bottom meets the edge. I think the sand paper is less messy or at least drier. This is mainly to clean off old finish if there is a thick layer. If there isn't enough finish, just wash and dry and rub a little oil on with a paper towel to remove the rust and bake.
I've had to refinish several times because I put too much oil on at once. Oil the pan lightly and then wipe off all the oil you can with a dry paper towel before baking it in the oven. Bake at 400 degrees, 350 degrees is to low to properly bake the oil into a solid surface.
Refinishing a cast iron pan is a lovely excuse for running the over for a couple of hours on a cold day. I might refinish my chicken frier. The bottom is fine but the sides are lumpy so it doesn't really NEED to be redone its just prettier.

Heating a skillet really hot on a stove top, will weaken the old finish so its easier to remove. I did this on a pancake skillet last year.

[skeptic7]

Baker Aunt;
I was counting up my pie pans a couple of days ago and realized that I have 4 of the rimmed pie pans. One I bought new years ago, and three that I found in various thrift stores. I can't find this style new so I check each thrift store and buy all available. One of the pie pans is only 7'' in diameter but so cute the rest are normal 9'' pie pans.

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