skeptic7

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Viewing 15 posts - 1,036 through 1,050 (of 1,261 total)
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  • in reply to: Flax seeds #14315
    skeptic7
    Participant

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

      in reply to: What are you baking the week of December 2, 2018? #14312
      skeptic7
      Participant

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

        in reply to: What are you baking the week of December 2, 2018? #14259
        skeptic7
        Participant

          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.

          in reply to: Vegetable Oil Pie Crust #14253
          skeptic7
          Participant

            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.

            in reply to: Vegetable Oil Pie Crust #14249
            skeptic7
            Participant

              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.

              in reply to: Re-conditioning a Cast Iron Skillet #14248
              skeptic7
              Participant

                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.

                in reply to: What are you baking the week of November 25, 2018? #14240
                skeptic7
                Participant

                  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.

                  in reply to: Re-conditioning a Cast Iron Skillet #14235
                  skeptic7
                  Participant

                    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.

                    in reply to: It’s that time of year again… #14190
                    skeptic7
                    Participant

                      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.

                      in reply to: What are you baking the week of November 25, 2018? #14189
                      skeptic7
                      Participant

                        I did a pumpkin pie on Sunday from puree from baking small pie pumpkins. It took two cups of pumpkin puree about 1 1/2 pie pumpkins. This was combined with a butter flavored oil based pie crust and it turned out fairly well.

                        in reply to: What are You Baking the Week of November 18, 2018? #14164
                        skeptic7
                        Participant

                          For Thanksgiving I made an apple slab pie -- it was easier to cut than a regular pie and had plenty of crust for crust lovers, and pumpkin cornbread with cranberries.

                          Thanksgiving evening I baked whole wheat chocolate scones to bring half to a friend who was working overnight at Penneys for their Thanksgiving night sales.

                          Friday I spent all afternoon baking a 14 lb Red Warty thing -- which was either an odd looking pumpkin or a odd looking squash and had 4 1/2 pints of pumpkin puree out of it.
                          Today I have sage and rosemary Focaccio -- rather odd shaped I put in too little water and it didn't flatten out completely.

                          I don't feel like baking or eating anything right now. My Thanksgiving leftovers included a green bean casserole which contained bacon and more bacon and cheese and fried onion bits and while it was all so very tasty, it was very filling.

                          in reply to: What are You Baking the Week of November 18, 2018? #14165
                          skeptic7
                          Participant

                            For Thanksgiving I made an apple slab pie -- it was easier to cut than a regular pie and had plenty of crust for crust lovers, and pumpkin cornbread with cranberries.

                            Thanksgiving evening I baked whole wheat chocolate scones to bring half to a friend who was working overnight at Penneys for their Thanksgiving night sales.

                            Friday I spent all afternoon baking a 14 lb Red Warty thing -- which was either an odd looking pumpkin or a odd looking squash and had 4 1/2 pints of pumpkin puree out of it.
                            Today I have sage and rosemary Focaccio -- rather odd shaped I put in too little water and it didn't flatten out completely.

                            I don't feel like baking or eating anything right now. My Thanksgiving leftovers included a green bean casserole which contained bacon and more bacon and cheese and fried onion bits and while it was all so very tasty, it was very filling.

                            in reply to: Is there pumpkin in your pumpkin pie? #14120
                            skeptic7
                            Participant

                              I cut my pie pumpkins with a Chinese chef knife. The thicker knives wouldn't bite through the skin. They had a lot of seeds and less flesh than I expected. It was hard removing the pumpkin strings from the seed cavity.
                              I like looking at the stories of left over pumpkins going to the zoo. The elephants especially seem to enjoy Jack-O-Lantern pumpkins.

                              in reply to: Is there pumpkin in your pumpkin pie? #14117
                              skeptic7
                              Participant

                                I use all the big winter squash and pumpkins interchangeably. In the past I've used long necked pumpkin, Long Island Cheese, Boston Marrow, Pink Banana and now I have Red Warty Thing ( I thought the name was a joke but I looked it up and there is a seed company that sells it ). This year the local supermarket had a sale on small pie pumpkins for 50 cents on Halloween, so I got three.
                                I've been disappointed in some pumpkins which didn't have enough flavor but mostly all of these work well. A check on the Internet showed that pumpkins and squashes are all in the same family and can crossbreed easily.
                                I was warned that the Jack-O-Lantern pumpkins were bred for color and size and are too watery and tasteless to be good to cook, but all pumpkins are edible.

                                in reply to: Stuffing bread — cornmeal whole wheat yeasted bread #14116
                                skeptic7
                                Participant

                                  I used Indian Head Old Fashioned Stone Ground White Cornmeal. I think this is a medium grind as its courser than corn flour, and more fine than polenta.

                                  This makes very nice baking powder type cornbread both Southern and Northern styles.

                                Viewing 15 posts - 1,036 through 1,050 (of 1,261 total)