[skeptic7]

Thats great news! I screw the lid down tight once its in the refrigerator just in case it gets accidently jostled -- I don't think it needs to breathe once refrigerated.

[skeptic7]

Tuesday, I did very boring wholewheat gingerbread scones from my tried and true recipe. I had a little grated ginger as well as powdered ginger and candied ginger.

[skeptic7]

aaronatthedoublef;
Your baking is impressive! I couldn't make so many loaves. What sort of challah do you make? Do you give out recipes for challah French Toast to your buyers.

[skeptic7]

Mike;
The graham crackers look impressive! How big did you cut the crackers? The recipe didn't give a size.

Dachshundlady had such very cute puppies.

Mardigras has sneaked up on me. I am torn between doing cinnamon rolls to celebrate or an apple slab pie.

[skeptic7]

Mike;
I use a clean quart canning jar with each new batch of buttermilk. I put 3/4 - 1 cup of buttermilk into a quart jar, and then fill it nearly all the way up with milk. Sometimes I rinse the old jar out with fresh milk and add it to the new jar. I screw on the mason jar lid and shake vigorously. I then loosen the lid but leave it on to keep out dust, and place the jar in a warm place for around 24 hours until the buttermilk is thick. The time varies being more in the winter and less in the summer. I then open the lid to let air in and then screw the lid on tight and put it in the refrigerator.

BakerAunt;
I find the buttermilk is good for a long time too. Its possible its too old to use to make more buttermilk, and that the bacteria is weak or died, but you will have to try it to see. Does it smell or look bad? There have been times I gave up on my buttermilk and started again with a new batch from the store. Its perfectly normal for the solids and liquid to settle out, just stir or shake it up before using.

Rottiedogs;
Thanks for bringing back the old thread. Its sweet hearing advice from Mrs. Cindy again. The real difference I find in buttermilk is with pancakes, they are thicker and easier to handle.

[skeptic7]

Here is the link to the best directions for cultured buttermilk. I now keep a quart jar of buttermilk always in the refrigerator and when it gets low I make more. I keep the buttermilk in a warm spot like the top of a refrigerator for 12 -24 hours until sufficiently thick. I use fat free milk . Since I learned to make liquid buttermilk I use it all the time, before I just used powdered buttermilk.

Making Buttermilk, Illustrated

[skeptic7]

Chocomouse;
I like it if I think of it as a pizza, if I think of it as a pie I miss the crispness of a real pie crust. A real piece of pie can be microwaved until hot, but that would ruin the bread crust.
I liked the hard boiled egg slices much more than I expected and the mushrooms make it much more flavorfull than can be expected from a cabbage pie. I had a piece for breakfast, gently heated so not to try out the crust, very good.
I think you could try any vegetables as long as they were cooked to remove the excess water. The Baking Sheet article said that the author had tried a lot of different vegetables and her husband enjoyed them all. I would like to try other types of cheese, probably ricotta instead of cream cheese.

[skeptic7]

Sunday night I baked the "Winter Vegetable Pie" which is found in King Arthur's Bakers Companion, and an old issue of the KA Baking Sheet. This is a pie made of a thin layer of cream cheese, sliced hard boiled eggs and a mixture of cooked cabbage, onions and mushrooms. The recipe called for a normal pie crust but I used my pizza style yeasted pastry recipe so I had a pizza sort of crust on top and bottom. It looked wonderful baked and sliced well, and warmed up well for today's lunch. I only warm it up for 15-20 seconds in the microwave since bread doesn't microwave well.
Its sort of like a stuffed pizza without the tomato sauce and cheese. I found it strange to hard boil eggs before putting it in a pie. There are 4 eggs in the recipe. All the vegetables are precooked probably to reduce the moisture. I sliced the cabbage and sauted it pouring off excess liquid, slice the onion and sauted this until slightly brown and sweet, sliced the mushrooms and sauted them until not only the mushrooms were cooked but most of the liquid was evaporated.
This does seem to call for some sort of tomato, and I started tomato soup in the slow cooker but it wasn't finished in time to eat with the pie. I still need to run it through a food mill.

[skeptic7]

I did pumpkin cornsticks -- used the basic southern cornsticks recipe but put in pumpkin puree instead of the buttermilk and 4 tsps baking powder instead of 1 tsp baking soda. I baked half of it in a Lodge cast iron cornstick pan, the sort which is suppose to look like little ears of corn, and it unfortunately stuck and had to be pryed loose. The other half was in a different pan and came out better.
This was Friday night, Saturday I repeated the process with better results having truly slathered the cast iron pan with oil first. The corn sticks came out better but were a little crispy. Probably should have baked them 5 minutes less.
The texture is drier and more interesting as cornsticks than when baked as a large round in a cast iron frying pan, but also a lot more work.

[skeptic7]

Wonky; You need to ask your SILs to provide a nephew or niece to help with the clean up and unskilled labor.
That should be enough cinnamon rolls, I hate the recipes that only make enough for a 9 inch pan.

[skeptic7]

wonky;
The cinnamon rolls sound great. How many are you making?

[skeptic7]

Mike;
How do you deal with recipes that call for brining foods? America's Test Kitchen seem addicted to the procedre. I mainly ignore it. I look at recipes that call for coating beef or chicken with kosher salt a day before roasting and just skip the procedure. I had a recipe that called for grinding juniper and fennel and allspice and peppercorns and rubbing that on a beef brisket. This was actually quite tasty but the flavors didn't penetrate very far in. ATK claims that brining makes meat more juicy.

[skeptic7]

S-Wirth;
Thanks for bringing up this thread for me. I remember some of these recipes from the Baking Circle. I especially like the pumpkin cookies and cream cheese frosting. I am looking for something savory, not sweet for the rest of the pumpkin, and something that uses chunks of fresh pumpkin as a change from pumpkin puree.
I made two batches of pumpkin bread from frozen puree, one recipe is sugarless for a diabetic friend, and the other is sweet with honey and dried cranberries.

[skeptic7]

Happy Birthday!

[skeptic7]

I made a chunky pumpkin pie last night. This is a recipe that I got from the internet and which called for a quart of pumpkin sliced up like an apple pie. I used a oil based pie crust that is my normal go-to recipe, this turned out very well with a pretty double crust. If I can find the recipe again I'll add the URL so everyone can see it.
It was great! next time I'll use a little less sugar and add some powdered ginger to the spices. The pie was just a little too sweet.
This used half of a small pumpkin I bought from the farmer's market in late fall -- a very pretty pumpkin with a speckled skin and the size of a medium pie pumpkin,
Does anyone have a good pumpkin recipe? My favorite solid pumpkin soup recipe calls for pumpkin and onions and chickpeas and good curry.

Here is the URL to the recipe for chunky pumpkin pie. I left out the water and the vanilla and the butter.
https://www.chowhound.com/post/egg-dairy-free-pumpkin-pie-280888

• This reply was modified 6 years, 11 months ago by skeptic7. Reason: Added URL to the recipe

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