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Post by feather on Feb 4, 2022 10:12:42 GMT -6
Two batches of bread. WW Oat and WW. That will turn out, 18 buns per batch.
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Post by horseyrider on Feb 4, 2022 15:46:27 GMT -6
Bread was yesterday, whole wheat sesame walnut. One to eat and one for the freezer.
Today I made a spice cake with butternut squash, chocolate chips, walnuts and raisins. I ate a piece and cut the rest up for the freezer. I can't eat a whole cake by myself before it's icky, so this way it stays good. I just tuck it in an old fashioned tin lined with waxed paper or parchment paper, and throw it in the freezer.
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Post by feather on Feb 4, 2022 16:13:15 GMT -6
horseyrider, yum yum! That spicecake sounds wonderful! I rehydrated some pumpkin, 1 cup of pumpkin chips dehydrated adding 2.5 cups of water, then after soaking 20 minutes, into the blender. Then I made the crustless pumpkin pie, which is baking.
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Post by feather on Feb 5, 2022 16:21:32 GMT -6
Well, that honey that we bought, is really still thicker than any honey we've ever bought at the grocery store. The pumpkin pie is noticeably sweeter than we are used to, even though I measured the honey exactly. So I can cut back on the honey a bit. Mr feather noticed that immediately. Weird!
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Post by useless on Feb 5, 2022 16:43:15 GMT -6
Well, that honey that we bought, is really still thicker than any honey we've ever bought at the grocery store. The pumpkin pie is noticeably sweeter than we are used to, even though I measured the honey exactly. So I can cut back on the honey a bit. Mr feather noticed that immediately. Weird! I just read online that the percentage of glucose to fructose in honey has something to do with this. Didn't study the articles. |
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Post by feather on Feb 5, 2022 19:31:19 GMT -6
Well, that honey that we bought, is really still thicker than any honey we've ever bought at the grocery store. The pumpkin pie is noticeably sweeter than we are used to, even though I measured the honey exactly. So I can cut back on the honey a bit. Mr feather noticed that immediately. Weird! I just read online that the percentage of glucose to fructose in honey has something to do with this. Didn't study the articles. Thanks for the lead. I found this article and a few others say that the glucose gives up the water easier, causing it to crystalize, so the crystals sink to the bottom. Then the more liquid honey stays at the top. That is what I'm seeing (though it's barely liquid, it is thick). Here's one such article. www.monte-bellaria.com/honey-set-honey-runny/ |
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Post by feather on Mar 14, 2022 11:40:25 GMT -6
I'm feeling a little experimental today..heh, as I do a lot of days, but now in baking. I need crumbs for breading vegetables which we've really come to love. They are hot and juicy with a crispy crust, then some kind of dip or sauce. It seems like a treat but it's healthy and not fried.
Well I need crumbs but I don't need gluten in it, since I'll be processing it in the food processor. It doesn't have to be sturdy for sandwiches or toast. No gluten, just yeast and WW flour (not the pastry flour) and water. I've been trying to figure out how or when to use my chick pea okara, and my soy okara (the solids from making plant milk or tofu).
In my first batch I put in chick pea okara, and in the second I'll put in the soy okara. I have high hopes these will turn out great, for crumbs. Wish me luck.!
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Post by feather on Mar 15, 2022 9:10:01 GMT -6
The crumbs with the okaras added, seem to be the same as without. Extra fiber and nutrition and no noticeable taste of texture change. I'm still drying out/baking it and grinding it down in the food processor.
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Post by feather on Mar 16, 2022 17:52:43 GMT -6
A friend asked me, where can they find a grain mix, so they can make a 12 grain bread like they buy in the grocery store?
I said I'd ask here to see if anyone had suggestions.
I also suggested, a 9 grain flake mix to add to WW bread. I suggested sprouted whole grains then processed to add to WW bread.
Ideas?
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Post by feather on Mar 19, 2022 13:26:44 GMT -6
When I can't fit 3 half-sheet pans in the oven on the racks, I stack juice glasses (ball jars), 3 on a sheet, and stack the second half-sheet pan on top.
Buns, our usual bread. |
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Post by feather on Mar 22, 2022 17:52:23 GMT -6
carrot bread, 2 loaves
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Post by nbc3mom on Mar 31, 2022 12:36:36 GMT -6
Chocolate chip cookies. This is the start of a big baking week. All of the kids and grandkids are coming next weekend. 🍪🍞🥧🍰
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Post by feather on Mar 31, 2022 16:26:39 GMT -6
I made a large double batch of squash ww bread in hamburger bun shapes.
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Post by feather on Apr 2, 2022 9:56:55 GMT -6
9x13 pan of black bean brownies in the oven.
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Post by feather on Apr 6, 2022 14:31:59 GMT -6
Oat cookies with strawberries bits last night.
Another 9x13 pan of black bean brownies but we used pinto beans instead. They turned out just as nice.
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Post by feather on Apr 26, 2022 17:56:54 GMT -6
Double batch of oat fruit cookies w/raisins.
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Post by feather on Apr 27, 2022 10:10:12 GMT -6
I'm not really fond of the baking powder taste in anything. The pancakes taste a little bitter when I use it. I found a recipe for pancakes with yeast, yes it takes 30 minutes longer, but I like the taste of yeast. I made them with WW flour, water and pear sauce, honey, vanilla, yeast, then added bits of dehydrated apples, and I warmed up some frozen blueberries too. Once the batter starts to rise, I made small pancakes on parchment and giving them 20 minutes to rise before I bake at 400 deg F until done, not sure how long that will be.
edit: 20 minutes rising time, 20 minutes at 400 deg F, bottom gets slightly browned. We both like these better than the last batch of pancakes.
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Post by nbc3mom on Jun 20, 2022 9:53:07 GMT -6
I thought I’d get some Baking done before it gets too hot. Two loaves of bread rising, 6 mini loaves and 1 loaf of zucchini bread baking. I only have enough zucchini in the freezer for 1 more batch, which is perfect. We should have fresh zucchini from the garden in a week.
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Post by feather on Jul 31, 2022 14:19:21 GMT -6
I started some granola, the oats, cinnamon, the apple sauce and banana 'sauce', massaged it together, oven at 250 deg F. Two parchment lined half sheet pans. After an hour I took them out, broke up into sections, ran it through the food processor, put it back on the pans, to finish baking until very dry so it will keep.
I often make it and don't run it through the processor mid-bake, but it's harder to break into small bits that way. Either way, it's good.
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Post by feather on Aug 1, 2022 14:31:37 GMT -6
I had a late start today, started some whole wheat bread with sweet potato added, into 17 hamburger bun shapes. They are just going in the oven now.
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Post by feather on Oct 20, 2022 10:33:34 GMT -6
I've tried to make the black bean brownies, lighter..I'm still working on that recipe. That means I write down everything, measure everything, make changes, write it down, and then look at the results. It takes me a long time to get it how I want it. The oat-fruit cookies, we're back to our traditional recipe, oats, banana, pear/apple sauce, flax/chia, and cinnamon, then added raisins or apricot pieces. (non traditional-added some date paste and they are sweeter that way) I'm making bread today, with a sweet potato, small amount of gluten, some white pastry flour, ww whole grain flour. I always enjoy the smell of the bread baking and the first pieces out of the oven.
I haven't sprouted grain for at least 6 months (nor sprouted mung beans or broccoli seed)....but it's getting to the winter now and so I want to get back to doing that, for the sweetness in the bread, and the nutrition of fresh sprouts.
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Post by nbc3mom on Nov 2, 2022 13:03:28 GMT -6
We are going to Nashville for the grandkid’s last soccer matches of the season and their school carnival this weekend. If I show up without zucchini bread they might send me home! Two zucchini and a banana bread in the oven.
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Post by feather on Nov 17, 2022 19:37:44 GMT -6
Two batches of parmesan crackers, one left to roll out. The rest of the parmesan from the block mixed with butter and garlic, packed into resealable pint containers, labeled, and into the freezer. I have to get the vacuum sealer out and working to put the crackers away, labeled, and in the freezer.
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Post by nbc3mom on Nov 18, 2022 11:36:58 GMT -6
Two loaves of bread and 4 zucchini bread baked this morning. Tomorrow’s forecast is cold, windy and snow flurries. Planning to bake Christmas cookies with DD and the girls. They are coming tonight and staying for 8 days!
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Post by feather on Nov 19, 2022 15:27:05 GMT -6
nbc3mom, wow, 8 days, that'll surely be fun! I made 2 batches of my regular shortbread and added chopped candied red cherries, to make cherry short bread cookies. They are done, bagged up in vacuum packs, frozen, dishes done. 2 more projects to do over the next few days, the cracker toffee with chocolate 'crack', and the nougat w/jelly candies.
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Post by feather on Nov 20, 2022 14:02:07 GMT -6
I'm making the chocolate cracker toffee which bakes at 400 deg F. I noticed the smoke alarm goes off even with the popcorn air popper, which really irritates me. It also went off when I was baking at 375 deg F for the parmesan crackers. Well I need it to bake at 400 deg F and something might be in the oven burning off, but only a little bit and the smoke alarm will scream.....so. I turned on the oven to 450 deg F and I'll burn that until whatever is baking off is gone. The oven is very clean, so I'm not sure what the problem is. I'm guessing just a light coating of residue from baking. I cleaned the oven this past summer. The smoke alarm is new, so maybe it is that too. Wish me luck.
edit: at 450 deg F, no smoke alarm! It's weird, I expected to hear from it. I made two batches of crack so far, no smoke alarm. They are cooling, then I will package and do 2 more batches. Some for DS that lives here, some for DS and roommate, some for mr feather (he shouldn't), maybe some for his daughter. We gave a large tray of goodies to his son last year, but never heard that he liked anything or anyone else in the house, or thank yous, so I'm not planning on making some for them at this point. I don't want any around me because it is so good.
edit: 5 batches. The first 2 worked, the 3rd one wasn't cooking right, I had to toss it, the 4th and 5th batch worked. My DS is now calling me a drug pusher for 'crack'. lol
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Post by feather on Nov 21, 2022 17:42:49 GMT -6
Last batch of anything for the Christmas box for DS and roommate. Nougat. Boil the sugar, honey, corn syrup, and water, whip the egg whites and add powdered sugar. Whip the sugar at 262 deg F into the egg whites, beat for 10 minutes, add in chopped almonds and pieces of multicolored jujubes, pour into a greased and cornstarch-coated pan, flatten and top with cornstarch, let cool. Later we will cut and wrap it all.
edit: we cut them all into small 1x1 or smaller pieces, wrapped in waxed paper. I'm so glad we're done!
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Post by feather on Nov 22, 2022 12:46:04 GMT -6
Baking 2 loaves of WW bread, mostly to use for making stuffing/dressing for thanksgiving, the rest for crumbs.
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Post by feather on Dec 2, 2022 15:20:46 GMT -6
Pumpkin apple pies: I made crust and crumble top for two containers. One a loaf pan and one a 9x13 inch pan, lined in parchment. DS's has butter in the crust, while ours has walnut butter. Crustless pumpkin pie poured over the loaf pan's crust, and just poured into the 9x12 pan. Sliced apples on top of the pie filling. Crumble on top of both 'pies'. It will take an hour to bake or a little more with the extra apples on top. |
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Post by feather on Dec 9, 2022 14:14:04 GMT -6
Two loaves of whole wheat bread. I added 2 bananas and some orange juice concentrate, just a tablespoon of it. The King Arthur baking cook said 3 T of orange juice to each loaf of WW bread makes it taste better.
3.5 cups warm water, 1 T yeast, 2 bananas, 1 T orange concentrate, 7+ cups whole wheat bread. Rise in the bowl, then when rolling out, roll into a tight roll, put in the parchment lined loaf pans. Rise another 30 minutes in the pans.
The loaves are 5.3x9 inches, aluminum. Baked at 350 deg F for 37 minutes, then covered with a towel while cooling so the crust is soft for cutting.
This slices nice for sandwiches. It doesn't taste of banana. It is by far the best we've had lately. It's good with or without toasting.
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