[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 7 years, 5 months ago by skeptic7. Reason: Added URL to the recipe

[skeptic7]

I made whole wheat date scones on Tuesday. I also melted the last of my dark chocolate and made chocolate pecan bark. Half of it turned out fine, the other half is soft. It had hardened too fast and I couldn't get the pecans imbedded into the chocolate, so I put it in a warm oven. The chocolate softened enough to let the pecans sink in, but when it cooled down it ended up soft.

[skeptic7]

Saturday I tried making carrot rosemary scones. I took my standard scone recipe and added two cups of grated carrots. Very orange and far too moist. I'll have to try it again with less liquid -- probably start by leaving out the honey for a more savory bread. I was able to add two cups of diced apple to the scone recipe without any other alteration so I thought I could do the same with grated carrots, I guess the carrots release more liquid into the batter.
It was a nice bright orange and tasted fine, a little overly sweet.

[skeptic7]

Aaronatthedoublef;
Thats a lot of pizza dough! How many pizza's will you make?

[skeptic7]

DO you have a link to the basket weave? Also the round braided challah?
If I come to hate the Cloche or find it boring, I'll be glad to mail it to someone. Wonky do you live in the continental US?

[skeptic7]

BakerAunt;
On quickbreads I use 1/2 tsp baking soda to 1 cup of buttermilk -- thats the amount I found in a northern cornbread recipe when I first started using whole wheat flour for quickbreads.
Do you every use baking soda with yeast breads to counteract the acidity? I've added sugar or honey when I think the bread is going to taste too sour.

[skeptic7]

Riverside Len;
How do you cook a beef round? Isn't it tough without the fat found in chuck? I've cooked Eye of Round but not the other cuts.

[skeptic7]

BakerAunt;
The lemon-pecan biscotti sound wonderful! I had hoped to cook yesterday but I didn't have time.

[skeptic7]

I use buttermilk a lot on quick breads and a little bit on yeast breads. I don't think buttermilk needs to be scalded, the culturing seems to take care of the enzymes that cause problems. I try to limit the buttermilk in yeast breads to 1/2 the liquid -- advice from Laurel's Kitchen Bread cookbook, said that using all buttermilk would make the bread too tender and soft to rise properly. However I didn't confirm this with an actualy experiment.

I notice a change in taste from using buttermilk in yeast breads but I like it. Its just slightly sour. I don't notice a change in quick breads.

[skeptic7]

I made Mediterranean White Bean and Vegetable soup with Fennel from "366 Delicious Ways to cook Rice, Beans and Grains" by Andrea Chessman This is a very tasty soup but the vegetables dominate the soup, with the beans an after thought. I made this with out any salt, but it tastes best with a grilled cheese sandwich or cheese pizza to add salt and fat.

I cooked this in two parts in the slow cooker, first cooking the beans and then heating it up with the vegetables and herbs.

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