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Post by feather on Jan 9, 2023 14:49:05 GMT -6
Two loaves of WW bread for slicing and two for croutons and crumbs.
To keep the crusts soft and make it easier to slice, drape a cotton towel over the bread when it comes out of the oven and leave it there until the bread is cool.
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Post by feather on Jan 10, 2023 11:18:37 GMT -6
Broken by hand, then crushed with a rolling pin.
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Post by feather on Jan 16, 2023 23:52:32 GMT -6
DS's birthday is tomorrow. I wanted to make him boston cream cupcakes. I made the vanilla cupcakes 12. I made the vanilla pudding, refrigerated. I'll assemble them in the morning, cutting a little circle out of the middle of the cupcake, fill with pudding, put the crust of the little circle on top. Then melt chocolate chips w/butter or milk, and spread on top.
The recipe I used said to use an apple corer to take a circle out of the middle of a the cupcake. I didn't have that but I have a metal Tablespoons that has sharp edges, kind of squared off, made a nice rounded square I could take out of the cupcakes. I baked them in cup cake liners in a silicone cupcake pan. They turned out good.
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Post by feather on Apr 14, 2023 14:50:36 GMT -6
Baking ww dough. 2 loaves of bread rising, one half sheet of pizza dough rising. I rolled out the pizza dough and then put corn meal on the bottom for extra crispy crusts. Toppings: tomato mushroom sauce, yellow pepper, pineapple, olives, mushrooms, pepperoni on one side, italian sausage on the other side (meat free for us). After it bakes for a while I'll put an almond milk sauce on top and bake for 15 more minutes.
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Post by feather on Sept 27, 2023 16:42:42 GMT -6
4 loaves of plain ww bread, sliced, frozen. I'll use it for toast, sandwiches, and bread crumbs. I started making crumbs now (since I've tried many methods) by toasting 4 slices, putting that in the food processor, then onto a parchment covered baking sheet, baking. Then reprocessing to finer crumbs, and a short time in the oven to finish drying it. I seem to get finer crumbs this way.
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Post by feather on Jan 2, 2024 13:49:37 GMT -6
2 loaves worth of Whole wheat bread, for slicing and ultimately probably crumbs to use in breading and meat-freeloaf.
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Post by feather on Feb 29, 2024 15:06:59 GMT -6
Fig bars, from the dried figs my son and his roommate sent. www.glueandglitter.com/vegan-fig-bars/#recipeFor the crust 2 cups quick oats the kind that cooks in one minute ¼ cup brown sugar ¼ cup flax meal ½ teaspoon salt ⅓ cup tahini or nut butter 1 teaspoon vanilla extract ½ cup applesauce ¼ cup maple syrup 1 tablespoon water For the fig filling 14 ounces dried mission figs stems removed ¼ cup maple syrup 2 tablespoons lemon juice 2 tablespoons water
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Post by feather on Feb 29, 2024 17:29:06 GMT -6
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Post by midtnmama on Mar 1, 2024 6:17:45 GMT -6
These look fantastic. Recipe please.
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Post by feather on Mar 1, 2024 10:04:15 GMT -6
midtnmama, the recipe is right above it. It's good warm and even better cold! If I were to make it again I'd add some lemon zest to the filling. To me, it's very sweet. It doesn't need the sugar and the maple syrup, maybe one or the other, taste it and see what you think. I used thick cut oats and used the food processor for the crust and top. I used walnut pieces instead of a nut butter or tahini. It's very rich.
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Post by feather on Mar 1, 2024 12:24:07 GMT -6
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Post by feather on Mar 3, 2024 9:29:37 GMT -6
Whole wheat bread today, 2 loaves, or maybe 4 loaves. We've been eating more sandwiches, either hamburger (meat free) or just a hamburger's fixing without the burger.
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Post by feather on Mar 3, 2024 16:12:57 GMT -6
The bread is done, 2 loaves and 17 bagels. I haven't had bagels in a long time, it's nice to have those now.
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Post by billie on Mar 3, 2024 18:34:07 GMT -6
I didn’t bake it but Diana made a gluten free spice cake. She baked it for today’s fellowship dinner after church. There was some leftover so she left it here so I could have some. You can’t taste that it is gluten free. About to go get another small piece!
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Post by feather on Mar 4, 2024 9:28:06 GMT -6
I didn’t bake it but Diana made a gluten free spice cake. She baked it for today’s fellowship dinner after church. There was some leftover so she left it here so I could have some. You can’t taste that it is gluten free. About to go get another small piece! When we started using soy, not being used to it, it used to bother us but we don't taste it anymore. A good tofu or soy milk has little taste. I'm sure part of that is our taste buds changed.
What is it in gluten free baking, that has the taste you don't like? Is it a certain grain flour or vegetable powder (like potato starch) or some kind of a thickener (like xanthan gum, or another), a baking agent (like baking powder)?
Does Diana or you use gluten free mixes or do you mix your own gluten free blends to replace flour?
I'm not a fan of baking powder for taste but also now it has more sodium than I like since I cut that out.
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Post by billie on Mar 8, 2024 15:34:37 GMT -6
feather, I had never had this spice cake before so I had no reference for it. However after having a second small piece I got diarrhea. Had the same thing happen after eating pasta made from chickpeas. (Yet I can eat hummus just fine). Won’t eat that pasta again. Another mix of a crumb cake by Kruestez (spelling?) has regular and gluten free, and I can tell the difference between the two. Hard to put into words the taste difference but the gluten free one seems to have a certain after taste. What that may be from I couldn’t say. Some gluten free stuff just tastes awful to both Diana and I. I did a pizza crust a couple of weeks ago and after 2 bites I just threw it away. Terrible. (Took all the toppings off tho!) I did find a gluten free pancake mix and they taste great! Can’t tell the difference. I have done both, make your own mix and already made. Diana gets an already made mix. I will use the different flours I have up then will just do premade. Trial and error.
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Post by feather on Mar 8, 2024 16:36:32 GMT -6
feather , I had never had this spice cake before so I had no reference for it. However after having a second small piece I got diarrhea. Had the same thing happen after eating pasta made from chickpeas. (Yet I can eat hummus just fine). Won’t eat that pasta again. Another mix of a crumb cake by Kruestez (spelling?) has regular and gluten free, and I can tell the difference between the two. Hard to put into words the taste difference but the gluten free one seems to have a certain after taste. What that may be from I couldn’t say. Some gluten free stuff just tastes awful to both Diana and I. I did a pizza crust a couple of weeks ago and after 2 bites I just threw it away. Terrible. (Took all the toppings off tho!) I did find a gluten free pancake mix and they taste great! Can’t tell the difference. I have done both, make your own mix and already made. Diana gets an already made mix. I will use the different flours I have up then will just do premade. Trial and error. I hear you. I could eat white enriched flour things, like saltine crackers (probably more for the salt) or white bread or white tortillas, but I don't feel as good and have more joint pain (especially hips). Or pretzels, gosh we loved pretzels but we don't eat them anymore. (we as in I, since I think there is a package of saltines hidden in mr feather's truck I don't say anything about it.)
Non-gluten grain flours may have some of the problems of wheat flour, the bleaching of it, or bromating it, it could just be going rancid. Rancid flour tastes terribly bitter. All the processing is there for texture and taste and rising and color and shelf life, which can go bad. I smell the flours I'm using, especially the finely ground ones I keep on the shelf, and especially if I'm cooking/baking for someone else. A rancid flour doesn't smell good. Rancid flour means the fat is oxidizing into free radicals and they aren't good for us.
Rancid flour can cause diarrhea too. Potassium bromate used in flour can cause diarrhea. Salmonella has been found in flours too.
I know you don't use wheat or other flours with gluten, but other flours w/o gluten can have the same issues.
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Post by billie on Mar 8, 2024 17:05:56 GMT -6
feather, I would not be able to smell the flours to tell if they are rancid or not! I lost my sense of smell way back when I was a teenager. I usually check the use by dates to be sure. Guess I will go lightly on any gluten free flours from now on. (some can be pricey and I hate to waste that kind of money.) Some I have given to Diana and she hasn’t had any problems with them so it could just be my body being a jerk, as usual.
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Post by feather on Mar 8, 2024 17:24:48 GMT -6
feather , I would not be able to smell the flours to tell if they are rancid or not! I lost my sense of smell way back when I was a teenager. I usually check the use by dates to be sure. Guess I will go lightly on any gluten free flours from now on. (some can be pricey and I hate to waste that kind of money.) Some I have given to Diana and she hasn’t had any problems with them so it could just be my body being a jerk, as usual. I'm sorry to hear that you've lost your sense of smell. I can't imagine how hard that is to deal with.
Like the kings and queens that had tasters for them, you need someone to smell things for you. You probably don't but it sure would be helpful.
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Post by feather on Mar 18, 2024 13:48:50 GMT -6
Seeing all the black and dark brown breads over st. Pat's day, reminded me how much I like dark bread. I decided to make a WW dark bread, adding oatmeal, cocoa, expresso powder, orange concentrate, yeast, water, WW flour. And we've been enjoying the bagels with sesame seeds, so I made bagels with seeds. Mr feather likes the bottoms w/o seeds and I like the tops, and we toast them. They turned out delicious.
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Post by feather on Apr 3, 2024 13:43:11 GMT -6
2 loaves of zucchini raisin bread w/fresh zucchini Recipe for 1 loaf 3 cups diced fresh zucchini 2/3rd cup raisins 1 t cinnamon 1/4 t each ginger and nutmeg 1 t vanilla 1/2 cup sugar (or honey) 1 cup water 1/2 cup apple sauce 1 t baking soda 1 t baking powder mix, then add 3 cups ww flour mix until incorporated put in parchment lined large loaf pans spreading flat, (optional: sprinkle with large crystal brown sugar) bake at 350 deg F for 70 minutes.
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Post by feather on Apr 4, 2024 15:00:05 GMT -6
2 loaves of whole wheat bread.
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Post by feather on Apr 7, 2024 14:43:51 GMT -6
2 loaves of ww bread, again.
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Post by feather on May 5, 2024 15:28:19 GMT -6
2 loaves ww bread, sliced, frozen.
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