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I did sugarless pumpkin scones with finely chopped apples. This was baked for friends who are trying to avoid excess sugar.
The Hobart and the Electro Lux/Anaksrum would be wonderful for people with the space to keep it. I knead all my bread dough by hand and I wonder if I would bake more if I didn't have to spend the time and effort taken up by hand kneading. As it is I mainly do quick breads. I am now baking mainly all whole wheat breads and the best cookbooks I found for that is Laurel's Kitchen's bread book and Peter Reinhart's Whole grain baking.
Judging by the comments above you are already way past my skill level. I found it makes a difference to scald the milk and not to over proof and to knead thoroughly but thats about all the advice I have to offer.I often have a quart of chicken stock and maybe a cup of drippings from the roast chicken. I don't count it as hoarding as I do use it up.
Yesterday I baked apple crisp, I did 4 individual apple crisps. Probably too much topping but they were delicious, I gave one away but will eat the rest myself.
Today I made two batches of apple scones, one with apples, raisins, walnuts and the second with apples, cranberries and dates. The second one was given to friends who had to avoid raisins.I did two batches of whole wheat gingerbread with three types of ginger, powdered, candied and fresh. I also included two cups of finely diced apples -- this worked so well with the apple scones and I had plenty of apples.. This adds a lot of moisture to the gingerbread which is good, but it takes so much time to finely slice and then chop the slices. I fed it to friends and it was well recieved.
I'm next going to bake pumpkin bread and I think I'll put apples in those recipes too.I try to keep track of recipes I used, I print a lot of them out and put them in several three ring binders, but sometimes I bake from a cook book and don't record it. There are so many recipes that look interesting but I don't have the time to try now, and can't find them later.
On current trends, what do you think about cooking a meal in a pan in the oven "sheet pan meals". I haven't tried it but it looks like it would be difficult to get everything to cook evenly without parts being undercooked, over cooked or dried out.
In the good old days ( imaginary leave it to Beaver days ) people used to try to cook several dishes in the oven at once, but these were in different containers so they could stagger the start times.Happy Birthday to Mrs. Nolan.
All of you are cooking such wonderful things! I had oral surgery to remove a tooth so I can only eat soft things. I finished up the last up the last of the lemon meringue pie myself, but found the crust was harder than I liked. I'll try more blind pie crusts later.
I admire the Swedish Lucia buns and the butterhorns and all the cookies. They all sound fascinating.
Does anyone have favorite recipes that use almond meal? I bought a bag for one recipe that only used 1/2 a cup so I have most of the bag left. I thought perhaps Scottish Shortbread with almond meal subsituted for part of the oat flour.BakerAunt;
Thats an impressive amount of snow! Where do you live? I'm surprised that your dog didn't eat everything, the cattle dog I knew had an impressively good digestion.RiverSide Len;
The chicken looks wonderful! Does it cook more evenly this way than lying on its side?Mike Nolan;
Thanks for the information about Chocolate Bloom! You are the best! The chocolate bark was thin enough to break without problems even after it was completely cool, but I had little control over the size. I like the random size pieces but I will try scoring it next time.
I'm not sure there should be a next time, I was sampling the bark rather freely as I was breaking it up and putting it away and might need to avoid temptation.
Since you are a chocolate expert how would you make chocolate pieces for pan au chocolate? I've seen little bars at KA for that purpose and looked unsuccessfully for chocolate molds.This morning I melted a 1 lb block of good Dark Chocolate to make chocolate bark. I had had the block for about a year and it showed brown streaks on the surface. It melted fine and I poured it on parchment paper in a thin sheet and put pecans and dried cherries on the surface. However now that it cooled it has swirls of light brown color on it. What caused this?
Is there any general advice for making chocolate bark? I broke up the bar of chocolate, melted about 2/3 in a double boiler over hot water, removed from heat, add the rest of the chocolate and stirred till smooth. This is what I did last year for filling chocolate molds.
Do I need to break up the chocolate bark while still warm? Right now I am letting it cool completely which might be the wrong thingI did Pizza on December 9th. This is my default deep dish whole wheat pizza. I took it to Martial Arts practice and it was well recieved.
Yesterday I baked my fourth Lemon Meringue Pie with buttermilk Pie crust and it was a success! I reread all your directions and advice. I refrigerated the pie crust, took it out and remixed it and then refrigerated it again. The pie crust dough had clumps that were too moist and crumbs that were too dry. I rolled it out again to somewhat larger than the pie pan. The pie pan had holes in it. I draped the pie crust over the outside of the pie pan, and then placed the pie pan in a 14 inch deep pizza pan with the pie pan on the bottom and the crust on top. I then refrigerated the whole thing again. I refrigerated this for several hours -- I had other things to do. THen I heated the oven to 415 degrees and after the oven was hot, took the pie crust out of the refrigerater and pricked it with a fork. I baked for 10 minutes until lightly brown, then I put the other solid pie pan over the crust and turned it over. I took out the original pie pan, and now I had a half baked pie crust inside a pie pan. I baked the pie pan for 4-5 minutes using the pizza pan to make it more manageable and prevent any butter from dripping out, until it was golden brown at the edges and slightly brown in the middle.
I then use KAF 200th Anniversary cookbook for the Lemon Meringue. I used 2 lemons for the zest and about 1/4 cup lemon juice.
The pie crust is perfect, but the lemon filling is a little soft.I have "Black Twig", Winesaps, Staymans, Northern Spy, Nittany, Cortland, Crimson Crisp, Empire ( if I didn't eat it ) in my refrigerator and possibly some others. The sellers at the Farmer's market had many varieties and the late fall is the best time for apples. There are a lot of apples at the grocery store like Pink Lady and Jaz and Encore which are still rather uncommon.
Jonathans are good apples for cooking, I am told. I hope you have good sweet rolls. They are a little too tart for me but many other people like them.
I bought two "Sheep Nose" apples this fall which were new for me. The first one tasted harsh and green, so I sliced it up and fried it with butter and brown sugar and ate it for breakfast. I waited two weeks and tried the second one and it still tasted green, so I fried it too. It was great that way. The seller later told me that "Sheep Nose" apples were an acquired taste and that the apples were probably completely ripe.
I was surprised to learn that Winesaps and Staymans are different varieties -- I thought they were color variations . They taste similiar. -
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