tag:blogger.com,1999:blog-19649664905837584512024-02-23T18:03:10.720-08:00Tea and SconesBumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.comBlogger167125tag:blogger.com,1999:blog-1964966490583758451.post-55520463115379330232024-01-11T12:02:00.000-08:002024-01-11T12:08:30.145-08:00Chunky Apple Yeast Bread<p>I love anything with apples in it. As a matter of fact, if it's a choice... apples will beat out chocolate. </p><p>Too bad nobody makes any of the apple desserts taste great. It's a sign of the times. Even good restaurants don't make their own...they order it frozen from ... somewhere..... horrible. The last 3 times I've ordered a simple apple dessert with ice cream or whipped cream on it...the only thing I ate was a bit of topping after the first bite. We rarely eat out, and so for me...a huge disappointment.</p><p>In my mind bread is not really a dessert...but this one could be eaten with a fork and have some ice cream or whipped cream on top .... just saying..... </p><p>It's a bit soft; sort of like a pull apart bread. Lots of apples. And, a lovely soft brioche-like bread... she mentioned having it toasted...but, I think my loaf would have probably fallen apart in the toaster. </p><p>This recipe is from a blog called <a href="https://www.seasonsandsuppers.ca/chunky-apple-yeast-bread/">Seasons and Suppers</a>. She has lots of lovely recipes for everything... I've tried two and so far ... a big thumbs up from me. The other one was Easy Cream of Mushroom Soup. Loved it. I added a few more ingredients...and, it was so good. It wasn't ready in the 20 minutes she claimed... but within an hour we had a delicious soup for lunch!</p><p>The recipe makes 2 loaves ... and, it made a huge mess in my kitchen .. well, it didn't .... I did. I had to stop in the middle to deal with lunch and, then..hurry up to keep on track and schedule..and, well ... next time it will be much easier as I know exactly what I am dealing with. The patting and rolling out took a lot longer than I thought it would... and I used every available surface in my kitchen to make it happen.</p><p><span> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpoXz84KMHTApiErxFlJbnpik6Yy1IUAzyV8KxL0mqKISkz-bprd89rMKd9H7qyDA7Fxjzjwb3hfu5Y4tBwJoDt-ZRa1ITgzhNfV29aHwB3pGUHP7LcMWko8aC9ZzjKMsTOqjmKHhAVmWR0Sy50l_eFWv-Z15W3rXrQkn1XLpRjeuNwFYULmv8EUvO_s0/s4592/P1130414.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3448" data-original-width="4592" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpoXz84KMHTApiErxFlJbnpik6Yy1IUAzyV8KxL0mqKISkz-bprd89rMKd9H7qyDA7Fxjzjwb3hfu5Y4tBwJoDt-ZRa1ITgzhNfV29aHwB3pGUHP7LcMWko8aC9ZzjKMsTOqjmKHhAVmWR0Sy50l_eFWv-Z15W3rXrQkn1XLpRjeuNwFYULmv8EUvO_s0/w400-h300/P1130414.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLDxa1g_ZMPhqeIx-Vi2SDF217zxFrud_8yCDc0A1uHhxvKC-hQ_BR2JGBmqAolUxxO-B94rMLdhdQmXWT8JuwnLb_kt3pTUEqb2sYfW7ANl5lrhOl-CjrdSgHMhrndD0zHUeizUewqJ8qEKuGO8_5cYCoESQFBeEXZXs98XSPYVo0bg4bWnev-k6jrqU/s4592/P1130416.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3448" data-original-width="4592" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLDxa1g_ZMPhqeIx-Vi2SDF217zxFrud_8yCDc0A1uHhxvKC-hQ_BR2JGBmqAolUxxO-B94rMLdhdQmXWT8JuwnLb_kt3pTUEqb2sYfW7ANl5lrhOl-CjrdSgHMhrndD0zHUeizUewqJ8qEKuGO8_5cYCoESQFBeEXZXs98XSPYVo0bg4bWnev-k6jrqU/w400-h300/P1130416.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">After spreading the apples on the rectangle of dough, rolling it.. then, cutting it into pieces and then again down the centre ..you scoop up the bits and just plop them into the tins. The egg yolk in the apples makes it pretty slippery and, the dough separates from the apples ..... and.... .... and it is a bit messy by then... but...look at this lovely rustic looking loaf...</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYl0NxTFuo2Mp8UnbEVfhgyOE-MBu0iOqXBvWI9m_z9qSQ-EU6kGbv-vYkprhf4AGKwDGFV3jK691wFi2XeATknv9a7hm2aJBBi-OU8qAG3irX9661CeHmc3xL8vWgmR7Qch2cao6RyftWVq4ZglXVYZ9c4j-yeeJSRvBN7JcZPjuBp5Q1g9LIhmF53Y/s4592/P1130417.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3448" data-original-width="4592" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYl0NxTFuo2Mp8UnbEVfhgyOE-MBu0iOqXBvWI9m_z9qSQ-EU6kGbv-vYkprhf4AGKwDGFV3jK691wFi2XeATknv9a7hm2aJBBi-OU8qAG3irX9661CeHmc3xL8vWgmR7Qch2cao6RyftWVq4ZglXVYZ9c4j-yeeJSRvBN7JcZPjuBp5Q1g9LIhmF53Y/w400-h300/P1130417.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Maple Syrup glaze...... </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwKWeQXn29MW0y5pW2iReOlKA1K86CpuwdzupC6ueiO0zOvn7xJyaMkLSdauB6uDG3kH9KVf7Wz9YHaaiLhCsCFvLQi7X_BSxm5RlBzTmp_fPsAAmrMuerocxtKpHXXNFyfP-3Q6WcaC9XCJCfnA2GNn4krmNpt3bZuZHX68LgoBEDWO7Ty1kpDqXOSCo/s3952/P1130421.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2868" data-original-width="3952" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwKWeQXn29MW0y5pW2iReOlKA1K86CpuwdzupC6ueiO0zOvn7xJyaMkLSdauB6uDG3kH9KVf7Wz9YHaaiLhCsCFvLQi7X_BSxm5RlBzTmp_fPsAAmrMuerocxtKpHXXNFyfP-3Q6WcaC9XCJCfnA2GNn4krmNpt3bZuZHX68LgoBEDWO7Ty1kpDqXOSCo/w400-h290/P1130421.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWcDnlBcDR0YVj-oxGsPzRGOll9LZ0vWDlrHfWEWV6pVqUivrhDMIW73cyxiLpjsn73nwutLKjkE5E9Ua7hJNDyXYYihGiA5og49eBi6WT2k4G_wZMazjoFAfffOhJQXl_mVEP8HRs0j-4F1xmZ2lruBaElsSNKrcPZdhCD3MzjN29czqMJY7Rj7G5cE/s4592/P1130418.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3448" data-original-width="4592" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWcDnlBcDR0YVj-oxGsPzRGOll9LZ0vWDlrHfWEWV6pVqUivrhDMIW73cyxiLpjsn73nwutLKjkE5E9Ua7hJNDyXYYihGiA5og49eBi6WT2k4G_wZMazjoFAfffOhJQXl_mVEP8HRs0j-4F1xmZ2lruBaElsSNKrcPZdhCD3MzjN29czqMJY7Rj7G5cE/w400-h300/P1130418.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">If you love apples ..... this is for you !!</div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com2tag:blogger.com,1999:blog-1964966490583758451.post-51134302181959305762023-06-05T08:51:00.005-07:002023-06-05T09:04:49.163-07:00Greg's Pizza<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5ZBF8_M4Zuzrp-1uI5R-f64BZxL9y3Az2kUPn9mqdoe4tiCg8Sqg92UEy8ytDeDE1_Iy5ZGZsZIM5yG6kSFQBIy92Vq_2ZMOCNLzQ_jgigJfeYgZBT6PWAghzgZB1e8xKt4M4qgubvjiUI2MgKbetBJClSHO6wSVGMqdy7jH8oe3E1s--sEEbfBc/s4592/P1060712%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5ZBF8_M4Zuzrp-1uI5R-f64BZxL9y3Az2kUPn9mqdoe4tiCg8Sqg92UEy8ytDeDE1_Iy5ZGZsZIM5yG6kSFQBIy92Vq_2ZMOCNLzQ_jgigJfeYgZBT6PWAghzgZB1e8xKt4M4qgubvjiUI2MgKbetBJClSHO6wSVGMqdy7jH8oe3E1s--sEEbfBc/w400-h268/P1060712%20(1).jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOcsO6aidBvS16lK0Lo-x0GrVzTAWAmgBFETYyJW5lXo0iEMYtfVWPeblOD6l5lo3mBX9Os5PaeecTCaJ2ULj0IJOVgPwHEAJgR03HRJDjhe3gYmBSkAmTXACxEwieNwd3oHua2IctbxPSjs7woKFm0YVZ7zbGkXqkqbxwGa0DZgwx7DgAQesrPm8x/s4105/P1020869%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2903" data-original-width="4105" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOcsO6aidBvS16lK0Lo-x0GrVzTAWAmgBFETYyJW5lXo0iEMYtfVWPeblOD6l5lo3mBX9Os5PaeecTCaJ2ULj0IJOVgPwHEAJgR03HRJDjhe3gYmBSkAmTXACxEwieNwd3oHua2IctbxPSjs7woKFm0YVZ7zbGkXqkqbxwGa0DZgwx7DgAQesrPm8x/w400-h283/P1020869%20(1).jpeg" width="400" /></a></div><br />Well, we call if Greg's Pizza because he used to make it for me and his family when I first met him. He was very young then. He still makes it, but nowadays ... it seems I get to make the dough and he is happy being the artist putting on the goodies....<p></p><p><br /></p><p> 1 cup lukewarm water</p><p><span> 1 tsp. sugar</span><br /></p><p><span> 1 envelope yeast (says on packet 2 1/4 tsp.)</span></p><p><span> 1 tsp. salt</span></p><p><span> 1/4 cup olive oil</span></p><p><span> 2 3/4 cups flour</span></p><p><span> 1 tin of tomato paste. (I add a bit of ketchup and some salsa to it for flavour)</span></p><p><span>Measure into bowl 1 cup lukewarm water. Stir in 1 teaspoon sugar, then sprinkle with yeast. Let stand 10 minutes and stir well. Add 1 tsp. salt, 1/4 cup olive oil, 1 1/2 cups flour. Beat until smooth then stir in additional 1 1/4 cup flour. Knead, cover and let stand 45 </span>minutes. (this can all be done in a mixer) </p><p>Press into greased pans - let rest 15 minutes. Brush lightly with oil. Spread tomato paste, slight Italian seasoning, then add your favourite toppings and cheese. Stay just a bit in from the edges with the paste.</p><p>Bake for 20 - 24 minutes at 375 - 400 </p><p>Makes two pizzas (we use two large 11 x 14 pans and press it in more or less to fit). It sort of becomes a long oval to more rectangular shape......</p><p>Click on any photo to see it bigger .....</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidQ2aSpJt4VRgPiWwx7CGiKQPwTA3HCislX84_psga32Hggc8JJieoNd21WAC5y_rf-9f6AZyraUmYTKBgMAa61SbKnz-hIw_MXyFtHzpZ6iUcv72C5689xCR-VK9STMpFuNnsJ1h0T1ZzE3xw9PAvyx7MzRofwBXbzz2bmlD9sV2T75C4k5KF8Tkp/s4592/P1020871.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidQ2aSpJt4VRgPiWwx7CGiKQPwTA3HCislX84_psga32Hggc8JJieoNd21WAC5y_rf-9f6AZyraUmYTKBgMAa61SbKnz-hIw_MXyFtHzpZ6iUcv72C5689xCR-VK9STMpFuNnsJ1h0T1ZzE3xw9PAvyx7MzRofwBXbzz2bmlD9sV2T75C4k5KF8Tkp/w400-h268/P1020871.jpeg" width="400" /></a></div><br /><p></p><p>We like to sauté onions and mushrooms before we add them... and, then... add some sliced ham or salami, and, I know it is sacrilege to some, but we like pineapple on ours... and, some sliced tomatoes (I'm crazy enough to slice the little grape tomatoes..as they always have such great flavour) and, some cheeses. Your choice.... we usually use some Mozzarella and a bit of cheddar or some Jarlsberg ...</p><p>In this one...we even added some sliced black olives ... sautéed red peppers... </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAK--c05VQ74VlpCL_xMecYb6EOBqnLbLpKrUMnmGxmQvVyE6V_qisT7ljNMCLG3q89Xda5tom8Ml1OZbjAIH08Tm4dDl55F-o9g_X_NIH-n4fb8th0G35q20Qy3fG46Gp9kfkDexZKgxqw0xxxsXZH_skR3lQp-GydTo95ShAy9cKzUIKCEkrookv/s4592/P1060714%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAK--c05VQ74VlpCL_xMecYb6EOBqnLbLpKrUMnmGxmQvVyE6V_qisT7ljNMCLG3q89Xda5tom8Ml1OZbjAIH08Tm4dDl55F-o9g_X_NIH-n4fb8th0G35q20Qy3fG46Gp9kfkDexZKgxqw0xxxsXZH_skR3lQp-GydTo95ShAy9cKzUIKCEkrookv/w400-h268/P1060714%20(1).jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFtg-iLET-afZxCqA1q6SCBX-MGK5mkg8Kep3Akc1OH6pP4bnPVbSBuN8CnYH7uFk6ay3A4PezrkFL44H-olvzKce_HnUPe-zd8JsUeoFYPRim1dTChgajd0-XKpwdbXKrMln9gAsOFASPa47q4rGSDaU8prhZnyU9NQ7c7_TITwZd44j330Y9zzLl/s4592/P1060716%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFtg-iLET-afZxCqA1q6SCBX-MGK5mkg8Kep3Akc1OH6pP4bnPVbSBuN8CnYH7uFk6ay3A4PezrkFL44H-olvzKce_HnUPe-zd8JsUeoFYPRim1dTChgajd0-XKpwdbXKrMln9gAsOFASPa47q4rGSDaU8prhZnyU9NQ7c7_TITwZd44j330Y9zzLl/w400-h268/P1060716%20(1).jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmAAioKfB5ZEvvpss3BU71TlhUT8Hbi9ph3ClnmZtitSy5s6CGlaSFU53rLCQwtbVur_VfZtkaouNMP83dRTcNgAGlEr1iEvBVj2fQtPgWLTIeBOPrtZ_TvvDyq05Cf6l7JM2PSgRXjTfW_f-PzpQyc14ZxFzL45LFiJ5VTY-tLc0LFzrxpRPVA0m/s4592/P1060717%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmAAioKfB5ZEvvpss3BU71TlhUT8Hbi9ph3ClnmZtitSy5s6CGlaSFU53rLCQwtbVur_VfZtkaouNMP83dRTcNgAGlEr1iEvBVj2fQtPgWLTIeBOPrtZ_TvvDyq05Cf6l7JM2PSgRXjTfW_f-PzpQyc14ZxFzL45LFiJ5VTY-tLc0LFzrxpRPVA0m/s320/P1060717%20(1).jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">And, then, he went back to work in the garage ... cutting something for something we must have been building....we've been renovating our house for 40 years....</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF24IhSrwXAoV-ZI5mWWPkqh7jH4mX3Ojjbcez3AZi7-VWzbdU4oT0agdIhPhGf45mzi-XEkljTrswLGIxqEGomTXfaDgnn_3DMaL4a81WldRtW-fKPDNVWnhpv1-1JsnXAVeeiSKJ47us-MtyLoUjpCHp0YloNfFSPsp7sYXrMSEDwk_UOYJOrEME/s4592/P1060720.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF24IhSrwXAoV-ZI5mWWPkqh7jH4mX3Ojjbcez3AZi7-VWzbdU4oT0agdIhPhGf45mzi-XEkljTrswLGIxqEGomTXfaDgnn_3DMaL4a81WldRtW-fKPDNVWnhpv1-1JsnXAVeeiSKJ47us-MtyLoUjpCHp0YloNfFSPsp7sYXrMSEDwk_UOYJOrEME/w400-h268/P1060720.jpeg" width="400" /></a></div><br /><p><br /></p>BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com1tag:blogger.com,1999:blog-1964966490583758451.post-51644357586576793442023-05-12T08:09:00.013-07:002023-05-12T22:49:50.342-07:00Basic White Bread<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpNDrBTkMTwhI7vHjIHCqNqfvWvxyfJc5yGHOzETmTXjlNSXyq5oONiWnIMaqlCYjkjPZgvsd4umhki_pDcgUx7PN3Bw3C_6KIORfQHW9Xuq_C0GReCXV7bY04QJJMZgtSYc4cDBw0wM2ywtX8QEsh4Bxl-Qvs80PA2El_dss2TqSLBtiKvFYUUTq/s4592/P1120780.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3448" data-original-width="4592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpNDrBTkMTwhI7vHjIHCqNqfvWvxyfJc5yGHOzETmTXjlNSXyq5oONiWnIMaqlCYjkjPZgvsd4umhki_pDcgUx7PN3Bw3C_6KIORfQHW9Xuq_C0GReCXV7bY04QJJMZgtSYc4cDBw0wM2ywtX8QEsh4Bxl-Qvs80PA2El_dss2TqSLBtiKvFYUUTq/s320/P1120780.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAJGMQSzRE8Og3C4ya1IrcsIuP86rvElwaaeeG7HmHxXqZhyeGuvUMTUHcn2z9HERpKOA7sdkftkxAT5topY-XK-ciH0TNfR5Zjc6CJ5YEOf-eay1W2mCODuJcFRtyd052BIa_yEV80L32ETehcXQVqNuNmYHP0NcrkAbzQAzVqeNG4Z3iwmp-yXm/s4592/P1120775.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3448" data-original-width="4592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAJGMQSzRE8Og3C4ya1IrcsIuP86rvElwaaeeG7HmHxXqZhyeGuvUMTUHcn2z9HERpKOA7sdkftkxAT5topY-XK-ciH0TNfR5Zjc6CJ5YEOf-eay1W2mCODuJcFRtyd052BIa_yEV80L32ETehcXQVqNuNmYHP0NcrkAbzQAzVqeNG4Z3iwmp-yXm/s320/P1120775.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijuGeJSrLC-wzBeXvIg6l1VJ7xvxK7MJKAlXwUhEVghdAmHLdj7UGIC1PLEwZRj3bUZ0ZXTFY-FzT2azJKJ2wxXQsoP8cOFuPPM5ukUtgI295OvW1Io3JuLLv1cbbjPda3IvxCtsjPxZU2ZEmELT8Cv-pyxkVXu4J816e7ennzcCi-8EBKEqq4mXxs/s4592/P1120776.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3448" data-original-width="4592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijuGeJSrLC-wzBeXvIg6l1VJ7xvxK7MJKAlXwUhEVghdAmHLdj7UGIC1PLEwZRj3bUZ0ZXTFY-FzT2azJKJ2wxXQsoP8cOFuPPM5ukUtgI295OvW1Io3JuLLv1cbbjPda3IvxCtsjPxZU2ZEmELT8Cv-pyxkVXu4J816e7ennzcCi-8EBKEqq4mXxs/s320/P1120776.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div> Well, that's what they call it in the Kitchen Aid mixer booklet. Usually in the bread world, 'basic' does not contain butter, sugar and milk... this one does......<p></p><p>It is the recipe I began with many years ago when I finally decided to conquer my 'yeast phobia' and go for it. Just bake bread. </p><p>It was amazing to me how well it turned out. We really enjoyed it; especially for toast. Not as much for sandwiches as it is a bit crumby compared to the store bought slices that always stay together ( one wonders what they add to it to make that happen) ... but, nevertheless... I continued to make and enjoy it. </p><p>Until sometime in the past year...when it began to turn out ...erm...well.......just not quite the same.....</p><p>It began to come out of the oven looking perfect...but, within 20 minutes.. began to get cracking and crazing on the surface .. you could hear it ... and, much as I have read that it is what some bakers are striving for... that baker is not me. I want a crisp, lovely brown crust..that stays firm and smooth and an interior crumb that is soft and tight with no large gaps or air holes. </p><p>A fellow baker (Philip, thanks again). ... .. suggested baking it at a lower temperature ..and, that worked!! Now it is staying uncrazed or crackled on the surface... but, of course not getting quite as brown on top and, now....it is sort of settling into a dimpled, softish crust after half and hour. Arrrghhh!@# .. </p><p>It is still great tasting bread... we love it for toast.. by itself with coffee.....or for under a poached egg... or with soups... but, what has changed or what am I doing different or ..is it the oven? I do have a new oven but, have had it for a couple years now ..and, I'm sure it didn't all begin with that. Although, maybe..... </p><p>Anyway..now another fellow baker has offered to do some 'forensic testing' on my bread and the recipe. So, without further ado....here is the recipe Kevin.... maybe you can come up with my solution ..or ...I could always just use a different recipe and get some bread with a nicer crust.... yes... why don't I just do that? Not... I'm just stubborn enough to keep at it until I figure it out at the very least... then.. make a different recipe!</p><p><b><span style="font-size: medium;">Basic White Bread</span></b></p><span style="font-family: "Comic Sans MS"; font-size: 17px;"><span> <span> </span></span>1/2 cup (125 ml) milk</span><div style="font-family: "Comic Sans MS"; font-size: 17px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>3 TBSP. (45 ml) granulated sugar</div><div style="font-family: "Comic Sans MS"; font-size: 17px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>2 tsp. (10 ml) salt</div><div style="font-family: "Comic Sans MS"; font-size: 17px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>3 TBSP. (45 ml) butter</div><div style="font-family: "Comic Sans MS"; font-size: 17px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>2 Packets active dry yeast (I use 1 TBSP yeast)</div><div style="font-family: "Comic Sans MS"; font-size: 17px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1 1/2 cups (375 ml) warm water (105 to 115F). (40C - 45C) </div><div style="font-family: "Comic Sans MS"; font-size: 17px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>5 - 6 cups all purpose flour. (1.25L to 1.5L)</div><div style="font-family: "Comic Sans MS"; font-size: 17px;"><br /></div><p> Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.</p><p><span><span><span><span><span><span><span><span><span><span><span> </span>Dissolve yeast in warm water in bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Mix on speed 2 for 1 minute. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic, Dough will be slightly sticky to the touch.</span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span> Place in greased bowl, turning to grease top. Cover, let rise in warm place until doubled in bulk, about 1 hour.</span><br /></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span> </span>Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8.5 x 4 x 2.5 x 2.5 inch pan (21x12x 6 cm) loaf pan. Cover, and let rise in warm place until doubled in bulk, about 1 hour.</span><br /></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span> Bake at 400 F (200 C) for 30 minutes. Remove from pans immediately and cool unwire racks. </span><br /></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span> NOTES::::: ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span> I decided early on that 2 packets of yeast (which each contain 2 1/4 tsps. granules) ..was too much...so I only use 1 TBSP or a bit less. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span> I have tried less butter... less sugar ... </span> (usually only toss in a dollop (which is probably close to 1 TBSP of butter.. only usually use 1 TBSP or less of sugar) .... I've tried using only water and no milk... </span><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span> Usually I use one cup or 1 1/2 cups of whole wheat flour along with the 3 or 3 1/2 cups of white flour for my initial addition of flour...and, add 1/2 cup and a second 1/2 cup of flour until I get the consistency I feel is good. It usually ends up a bit less than 6 cups total....</span><br /></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span> Sometimes I knead in the machine...sometimes I just turn it out and knead by hand.... </span><br /></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span> Nowadays I bake it at 350F instead of the 400F they call for. ...but, next bake I think I may try 375.. to get it a bit browner..or just leave it in longer...or... well, who knows... using milk or a bit more sugar might get a browner crust..... I'm still shocked at how pale it stays just because I began to use a lower heat for baking.</span><br /></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span> The oven shelf is on the second from the bottom position... there are several positions I can use, but the lowest is better for breads it seems..or the top browns more quickly that the bottom.</span><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span> I have two baking settings... one called Surround (which uses a fan and upper and lower heating elements) ..the other just Bake, which is the one I have begun to use more regularly. I don't use steam pans or </span>spritz any moisture on the bread or in the oven. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span> Well, there you have it Kevin... all the pertinent details. Maybe you can figure out something that will get me the lovely crisp crust and soft interior that I used to bake with ease all those years ago and which now.... seems to evade me......</span><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p> </p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>Okay, it's end of day and I'm totally bummed with the results. ... just going to use a different recipe from now on.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>The dough seemed good... nice and supple and smooth...</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>Click on any pic and it will show larger....</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span><span><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAD6FQloAUor76j4scqOPX7V3mWq3t1SGqx5XS7hRLPj_xK06Pe5O8mpzI1dLJNqjcV82xVGk_T11IgYL53ZQk3f6ZWTMLL1G6LXcbjQJFAhy0rI-pNoha1sgzeehBWJ4GV8EImQczfvMMjSzTY-9UEUX7QtMhS4x2z98hdf5qc4GMeTpVCxK18QR/s4592/P1120763.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3448" data-original-width="4592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAD6FQloAUor76j4scqOPX7V3mWq3t1SGqx5XS7hRLPj_xK06Pe5O8mpzI1dLJNqjcV82xVGk_T11IgYL53ZQk3f6ZWTMLL1G6LXcbjQJFAhy0rI-pNoha1sgzeehBWJ4GV8EImQczfvMMjSzTY-9UEUX7QtMhS4x2z98hdf5qc4GMeTpVCxK18QR/s320/P1120763.jpeg" width="320" /></a></span></span></span></div><span><span><span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2rnvHjCZtBdfYB9-lmWdv0WMezYSBpChZdqvyyWaeRipi_CKWnPEOFx-kwe-w4Y2A7cCnNKc9Xu7p1PVu0YHc-Exq2ZUURnx412jiu93TwOF4Oubl02CkFxtmBxMdZRZPjCVjIebQxwQOhGOg4UTaTl6wcS2T6DhENSHRKTbstW1TpOiyGogQXJC4/s4592/P1120765.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3448" data-original-width="4592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2rnvHjCZtBdfYB9-lmWdv0WMezYSBpChZdqvyyWaeRipi_CKWnPEOFx-kwe-w4Y2A7cCnNKc9Xu7p1PVu0YHc-Exq2ZUURnx412jiu93TwOF4Oubl02CkFxtmBxMdZRZPjCVjIebQxwQOhGOg4UTaTl6wcS2T6DhENSHRKTbstW1TpOiyGogQXJC4/s320/P1120765.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">It definitely got a bit over risen in the pans... I'm always hesitant to only leave it for less than an hour ..but, in this case... I should have turned on the stove at about 40 mins and it would have been a better thing. It was cool in the kitchen at only 20C..but, the dough was warmer I guess. I did check it and it was above Charlie's favourite of 25C ...it was closer to 27C.. but, I thought it would be okay as the room was cooler. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3WT8L2phD8q6tTxGdLoW-37sfCzrfeQEwhfeFwBVQvZysgWtSK5YOMEPiAWpN_BrrsHboM0lkTPtCSPbFsj1RkezPoyWsE3HebTOv2-TO3FfQrEa5NAdcUGalEG14PJkwighY-rroM7V-41E2sytOrkNuMup7963u9kcIZ5tPPimrK5iHWXJu_Ru/s4592/P1120766.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3448" data-original-width="4592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3WT8L2phD8q6tTxGdLoW-37sfCzrfeQEwhfeFwBVQvZysgWtSK5YOMEPiAWpN_BrrsHboM0lkTPtCSPbFsj1RkezPoyWsE3HebTOv2-TO3FfQrEa5NAdcUGalEG14PJkwighY-rroM7V-41E2sytOrkNuMup7963u9kcIZ5tPPimrK5iHWXJu_Ru/s320/P1120766.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">I don't know what causes it to pull like this..only on one side always... it can't be under proofed... </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-mEo8v1EyudEtTH2ARp_CNISBUKwjUhqgqwEoynzwCytjV2aF_zdMJHRUEjyZe0eRZV5uLOHIjagCk_rYt6mAiJjuwkWeSXjpVtp-Q-L21dWFTBeDo-T-j6NAfjG96ofb8mI6tEwFAKttW0wU3zrIacaHTCmBu6cCEjwPzgocfJp_4VygzC_PQgWe/s4592/P1120769.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3448" data-original-width="4592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-mEo8v1EyudEtTH2ARp_CNISBUKwjUhqgqwEoynzwCytjV2aF_zdMJHRUEjyZe0eRZV5uLOHIjagCk_rYt6mAiJjuwkWeSXjpVtp-Q-L21dWFTBeDo-T-j6NAfjG96ofb8mI6tEwFAKttW0wU3zrIacaHTCmBu6cCEjwPzgocfJp_4VygzC_PQgWe/s320/P1120769.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">...because then... I got this. A large bubble with a very thin membrane ...which I couldn't resist pushing in ... </div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMckrsLuy60b__kyAbRkTqZFMrL6fUrxbjc2toNrFwBmavgfIhxcSkB3E1AAI75yCNW7tLeBPOfFBYtwH25ZFlGYw8kgKP6mOWkF5GIuA-W-OoETC2V1R8ywYgK4MKKyI7TGvLSznx4bAnN9ZabdRs8hoYTClwfAbq1xO3AHppuTFrzOW2bA8sRZve/s4474/P1120768.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2763" data-original-width="4474" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMckrsLuy60b__kyAbRkTqZFMrL6fUrxbjc2toNrFwBmavgfIhxcSkB3E1AAI75yCNW7tLeBPOfFBYtwH25ZFlGYw8kgKP6mOWkF5GIuA-W-OoETC2V1R8ywYgK4MKKyI7TGvLSznx4bAnN9ZabdRs8hoYTClwfAbq1xO3AHppuTFrzOW2bA8sRZve/s320/P1120768.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Th underside looks good... nice and golden....</div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0FcHGnUC5-AZgWlAUBhT53dtR-4UK9uB7DvFCLghhvnZSfuq1UegF0GGKPOOhGojDxKjOpHvXOTPblER6Bg2ADNqK9E0p39NdcQpDNBitN_BhVOFecmT_-cz0zpGm0IQdwcB2uBw76qMEwMm9DWNMAYnLDMFe6_nfLWBpqGrFo7hMZlU8oFd6ICL/s4592/P1120772.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3448" data-original-width="4592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0FcHGnUC5-AZgWlAUBhT53dtR-4UK9uB7DvFCLghhvnZSfuq1UegF0GGKPOOhGojDxKjOpHvXOTPblER6Bg2ADNqK9E0p39NdcQpDNBitN_BhVOFecmT_-cz0zpGm0IQdwcB2uBw76qMEwMm9DWNMAYnLDMFe6_nfLWBpqGrFo7hMZlU8oFd6ICL/s320/P1120772.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">A portion of the surface looks pretty darn good....</div></div></div></span></span></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4nHiFZJrvVgGF265lpeuJsy7mzC2YE19FijH2SzuL8UqXrJDYdtuMZEGl0nxy4gNv4EBK5S6WvauvBnNlKsdBEpJjHC-xm6EfpXmCAhxW0wO8tYHNWwd51_puC-ZiqAafOvRsBMkYW5b0AL3TsRr0UjsgizavlI0hSX-JVdmjhRL--Fu7ou1ViVmW/s4592/P1120775.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3448" data-original-width="4592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4nHiFZJrvVgGF265lpeuJsy7mzC2YE19FijH2SzuL8UqXrJDYdtuMZEGl0nxy4gNv4EBK5S6WvauvBnNlKsdBEpJjHC-xm6EfpXmCAhxW0wO8tYHNWwd51_puC-ZiqAafOvRsBMkYW5b0AL3TsRr0UjsgizavlI0hSX-JVdmjhRL--Fu7ou1ViVmW/s320/P1120775.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">..but...once cooled ... and sliced ...look at this. Another big bubble on the very top.</div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1VN5RBRKruhIq-qwc5Jlo1w19cVY5mC5sdb-es6wXBQNJ_TRAWPJ7FcGYdc7zSKwx1xIDYOFDfIfFNGYOZ4xxQMcFOaNfimKjuvsO14WrRQ49MzxcER-0lAowbQFtiF-63lgW5jGcr-oCzDdETTSzLNv7UKosnJ74gc-cGSnlOOQeVSLGivE_rhDG/s4592/P1120783.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3448" data-original-width="4592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1VN5RBRKruhIq-qwc5Jlo1w19cVY5mC5sdb-es6wXBQNJ_TRAWPJ7FcGYdc7zSKwx1xIDYOFDfIfFNGYOZ4xxQMcFOaNfimKjuvsO14WrRQ49MzxcER-0lAowbQFtiF-63lgW5jGcr-oCzDdETTSzLNv7UKosnJ74gc-cGSnlOOQeVSLGivE_rhDG/s320/P1120783.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">And, if you can see it ...the wrinkling or dimpling and softness I was talking about. It may be just because it is more of an enriched dough with the butter, milk and sugar... but, who knows... </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9GXWfUc4oZkvIqGHCtpkZsLXwkyl8A5e2zSjqXNj1sjooXBMYd8v6-AMc2JGycBzQwXovuTHpUMjNiOJ8pd4sX_PDDgWd44jlNXYpZhzOX4rB9rzOGzORQzcQz2H365Rv-sVYYYKYttVYqI6-UFTXy5eawnpxd7w-jSZFVo6spyoFvF99IGTNaxS3/s4592/P1120784.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3448" data-original-width="4592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9GXWfUc4oZkvIqGHCtpkZsLXwkyl8A5e2zSjqXNj1sjooXBMYd8v6-AMc2JGycBzQwXovuTHpUMjNiOJ8pd4sX_PDDgWd44jlNXYpZhzOX4rB9rzOGzORQzcQz2H365Rv-sVYYYKYttVYqI6-UFTXy5eawnpxd7w-jSZFVo6spyoFvF99IGTNaxS3/s320/P1120784.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span> My husband had a slice with some butter and honey and </span>declared it delicious. I guess that's all that counts.... </div><br /></div><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><br /><br /><span><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><p></p><p><span><span><span><span><span><span><span><span><span><br /></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><br /></span></span></span></span></span></span></span></span></span></p>BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com3tag:blogger.com,1999:blog-1964966490583758451.post-38413699934713703132022-08-10T22:15:00.008-07:002023-06-20T10:25:15.545-07:00No Knead Focaccia<p> I've discovered the best and easiest Focaccia ever! No knead and it only has to rise for an hour.</p><p>Yes, there are plenty of different recipes and ways of making it...and, I have tried several, but none are as easy and as tasty as this ... so far.</p><p>Taken from Geoff's Baking Blog.. as are lots of recipes I try lately. He makes great videos of his bakes... is straight forward and easy to follow... and, anything I have tried from his blog has turned out very well.</p><p><a href="https://geoffsbakingblog.com/2021/01/easy-cheese-herb-focaccia/">Geoff's Baking Blog</a></p><p>He has another focaccia, but it needs more rise time and I have yet to try that one... and, even queried him on whether he thinks it tastes any better than this much simpler bake. No reply yet...but will update this when I find out. </p><p>The recipe is on the page.. I hope you give it a try... you'll be glad you did. </p><p>Here is the first one I made from his recipe... I put on some sliced black olives, sun dried tomatoes, grated cheddar cheese... and into the dough I mixed some sautéed onions, a few sun dried tomato bits and spices. Oooooh...it was YUMMY! It's like a big, fat pizza by the time I get through putting on all the goodies.</p><p>Give it a click and see it BIG .....YUMM!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3wZMLYQ0u6P8hIJ-FZ8Kn11w8UeO9k7PHd5rMeCDEeeX8xLp34ExBvWZeO25C3mYFKu1ChsC73J5vY5N4FRLshgb3oQxf2wyGzhJgQ_91WmksdWRG8y-LwZNUuxEt7dTAi73S_hBhoAryxPetY3hlJ7GRIdfLOt23ZtSxt3lnbLRbI3faVZVBU95/s2062/P1110150.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1375" data-original-width="2062" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3wZMLYQ0u6P8hIJ-FZ8Kn11w8UeO9k7PHd5rMeCDEeeX8xLp34ExBvWZeO25C3mYFKu1ChsC73J5vY5N4FRLshgb3oQxf2wyGzhJgQ_91WmksdWRG8y-LwZNUuxEt7dTAi73S_hBhoAryxPetY3hlJ7GRIdfLOt23ZtSxt3lnbLRbI3faVZVBU95/w400-h266/P1110150.jpg" width="400" /></a></div><br /><p><span>It puffs up perfectly and you get a big 9 x 13 inch panful of goodness. </span></p><p><span><br /></span></p><p><span> <span> </span></span><br /></p><p><br /></p>BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com1tag:blogger.com,1999:blog-1964966490583758451.post-9523661000896578902022-03-26T09:44:00.023-07:002022-12-12T09:26:27.157-08:00Molten Orange Tarts<p>I tried these for the first time yesterday and my mid back is still bothering me. They were a lot more fiddly than I thought they'd be. As a matter of fact, Geoff, from whose site I got them, referred to them as"Easy"on the recipe. He's a better man than I....... although, it didn't look that hard on his video. He called them Gooey Orange Tarts..but, I don't really like the word 'gooey'.... so, I call them Molten instead. There is just enough orange sauce inside them to let it gently slip down onto the plate if you cut one in half. If you put too much into the shell it will just bubble up and over the sides...don't be tempted to do that. There was plenty of sauce left over so I just heat some when we eat a tart..and spoon a little bit on top as well. </p><p>Anyway... the crust is firm when baked, but still not tough if you know what I mean. It is like the crust on fruit tarts. It has a lovely flavour and you notice a hint of orange from the zest... which is strange as I thought the zest from two whole, very big oranges would be too much. It wasn't. It is perfect. </p><p>Further info and thoughts...::: I think the chunk of dough for making the little topping balls should be kept in one big chunk and covered 'til you are ready to roll out the balls, otherwise it begins to feel a bit dry in spite of the fact that it is really oily.. quite weird. And, mine did feel a bit grainy I think.. probably because I used granulated sugar when it called for caster sugar. Next time.... and, there must be a next time as they are wonderful to eat! So, I will have a better idea of what can happen...and will have more paper towels at the ready for my very greasy hands and will put the pot of orange sauce ingredients on the front burner of the stove ... also... the amount of sauce is overly generous for only 9 tarts. A bit less would be fine. I'll have to work out the measurements for a closer amount. </p><p>Without further ado...here is Geoff's recipe. </p><p><a href="https://geoffsbakingblog.com/2022/03/gooey-orange-tarts-easy-recipe/"><span style="color: #ff00fe;">Geoff's Orange Tarts</span></a></p><p>Here is the original Youtube where Geoff got his idea for these tarts.</p><p><span style="color: #e06666;"><a href="https://youtu.be/e_J_Ge3EI3c">Ricette Fatte in Casa</a></span></p><p>Photo of my very cute finished tarts.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWJEh_YlZ28JP__DgxrRmVB948ts8rAFb_YoT9SvUFwjy39E5GEAXVrnavuoQoU4B-_U__F1hJK8iBRTZW-X1qSG52uqUHetsIfWJnh7MOHKXXSFxo2nkeHYU3xNgu7MJmNmnjTkZHf9E4Jnjn5qux3hWte3i0OEyx2w81yNHdL8Y0ZHsXVp9ugXXR/s4592/P1110108.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3448" data-original-width="4592" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWJEh_YlZ28JP__DgxrRmVB948ts8rAFb_YoT9SvUFwjy39E5GEAXVrnavuoQoU4B-_U__F1hJK8iBRTZW-X1qSG52uqUHetsIfWJnh7MOHKXXSFxo2nkeHYU3xNgu7MJmNmnjTkZHf9E4Jnjn5qux3hWte3i0OEyx2w81yNHdL8Y0ZHsXVp9ugXXR/w400-h300/P1110108.jpg" width="400" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>I got tired of trying to make perfect little balls so I tried one with just crumbles of the dough...it looks very nice as well. Not quite as cute, but easily as acceptable and of course, just as delicious! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiCpUoxtstW_JMdMQgjyw4Gm-jJ--V_zQfTydfyANaZNUX44fgV8B1TjPYHAdGtHdl0dOxZWuI4zpP6NS4wEHJJyqekjxbAnzcbGVclaZJHDmlW0EkROWhKdizh0RXYQ1J2GIitNRMrqdFUF7z-Z2nqmK3TNm5sE24IWM2lFAxnYOApN8ILePM8o0r/s4592/P1110107.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3448" data-original-width="4592" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiCpUoxtstW_JMdMQgjyw4Gm-jJ--V_zQfTydfyANaZNUX44fgV8B1TjPYHAdGtHdl0dOxZWuI4zpP6NS4wEHJJyqekjxbAnzcbGVclaZJHDmlW0EkROWhKdizh0RXYQ1J2GIitNRMrqdFUF7z-Z2nqmK3TNm5sE24IWM2lFAxnYOApN8ILePM8o0r/w400-h300/P1110107.jpg" width="400" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>......... making the 72 (or thereabouts) tiny balls..... which as you know...I didn't........ </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihWijUjjqhuR4c0nCyRDZUdYjIPsA3Kq8_P0TEOG4I4K492mFI8yAOBJZAxVe2lHftXAn4UHOOqixMWcBB_621jNGq2p_gJSr4y0EGYbwq779RI4krB4xyY1n_OFwN0vM6C751LvQjyaGmTwfPBcf34mbY0CssSoGSiNWK6-Ku3f8KhUY0iXoN0fwV/s4592/P1110105.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3448" data-original-width="4592" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihWijUjjqhuR4c0nCyRDZUdYjIPsA3Kq8_P0TEOG4I4K492mFI8yAOBJZAxVe2lHftXAn4UHOOqixMWcBB_621jNGq2p_gJSr4y0EGYbwq779RI4krB4xyY1n_OFwN0vM6C751LvQjyaGmTwfPBcf34mbY0CssSoGSiNWK6-Ku3f8KhUY0iXoN0fwV/w400-h300/P1110105.jpg" width="400" /></a></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPYlwF-0NDHt2aUukpIw8rYHOnUW45hig2rj8ppkYcRI4UtwA8oPoUNCjHcCbSvk9or9pb_xVsZnxe9g4IIw45fKzdUJPp_wlZU0G25X2qvLgPseV9U6kTFYmtvzmdk6Anjx8kZ28qFkdqGRShjSTHDO09tkoYx-1LKYtC0vn5B86RbjUS_TwFHXmO/s4592/P1110121.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3448" data-original-width="4592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPYlwF-0NDHt2aUukpIw8rYHOnUW45hig2rj8ppkYcRI4UtwA8oPoUNCjHcCbSvk9or9pb_xVsZnxe9g4IIw45fKzdUJPp_wlZU0G25X2qvLgPseV9U6kTFYmtvzmdk6Anjx8kZ28qFkdqGRShjSTHDO09tkoYx-1LKYtC0vn5B86RbjUS_TwFHXmO/s320/P1110121.jpg" width="320" /></a></p><p>Here is one with some extra orange sauce spooned over .... </p><p><br /></p>BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com2tag:blogger.com,1999:blog-1964966490583758451.post-12265606719984385592022-02-26T11:57:00.019-08:002022-03-26T13:32:07.226-07:00Geoff's Pumpkin Streusel Muffins<p> First, a photo of Radcliffe.... with one of these lovely muffins. Okay... something has changed on Blogger and my post page and it's very difficult to do what I planned. Hang on...</p><p><a href="https://geoffsbakingblog.com">Geoff's Baking Blog</a></p><p><a href="https://geoffsbakingblog.com/2021/10/pumpkin-spiced-muffins-with-streusel-top/">Pumpkin Streusel Muffins</a></p><p>Here is the link to Geoff's site and the original recipe.... and here is Radcliffe showing you what they look like..... mmm.... yummy......</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEvXc5jyZiY0RDm7xR5cb8igTMf3XEGGf6TDGhCph62gRbqsbOUln9FLq_L0-bd5IWtHvj9NhxvIWWNN9mX_lymo1_CFZO-jHP86jtha1ZRBoGYevETVU_5xjsJCG7wfUlonACQw8ZZ3k/s2048/P1100178.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1779" data-original-width="2048" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEvXc5jyZiY0RDm7xR5cb8igTMf3XEGGf6TDGhCph62gRbqsbOUln9FLq_L0-bd5IWtHvj9NhxvIWWNN9mX_lymo1_CFZO-jHP86jtha1ZRBoGYevETVU_5xjsJCG7wfUlonACQw8ZZ3k/s320/P1100178.jpg" width="320" /></a></div><br /><p></p>BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com0tag:blogger.com,1999:blog-1964966490583758451.post-92158100423114065612019-09-04T13:46:00.001-07:002022-12-12T09:27:23.563-08:00Plum LoafEvery year at this time is the only time I see the small Italian or prune plums in the stores. So, I bake several of the loaves we love so much.<br />
<br />
<span style="color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px; font-weight: bold;">Italian Prune Nut Bread</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">1 cup butter</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">2 cups sugar</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">1 teaspoon vanilla</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">4 eggs</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">3 cups flour</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">1 teaspoon salt ( I never use it because I used salted butter)</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">1 teaspoon cream of tartar</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">1 teaspoon cinnamon</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">1/2 teaspoon baking soda</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">3/4 cup sour cream (I used fat free yogurt)</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">2 teaspoons grated orange peel</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">2 cups Italian prunes, pitted and chopped in 1/2 inch pieces.</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">1 cup chopped nuts</span><br />
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<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">Cream butter, sugar and vanilla until fluffy.</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">Add eggs, one at a time, beating well after each addition.</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">Combine flour, salt, cream of tartar, cinnamon and baking soda.</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">Blend sour cream and orange peel...</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">.. add to creamed mixture alternately with dry ingredients.</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">Stir til blended.</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">Add prunes and nuts; mix well.</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">Divide between two greased loaf pans (9x5x3).</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">Bake at 350F for 50-55 minutes</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">.... or until tooth pick inserted in centre comes out clean.</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">Cool 10 mins. in pan</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">Remove from pan and cool thoroughly on rack.</span><br />
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<span style="background-color: #99ceff; color: #333333; font-family: "trebuchet" , "trebuchet ms" , "arial" , sans-serif; font-size: 16.899999618530273px;">............ options .... I added a bit of ginger, all spice and nutmeg to the cinnamon. Be careful with nutmeg and all spice..just a tiny "sprink" goes a long way! The nuts in mine were walnuts and I lightly toasted them before chopping. I halved the recipe for my test loaf.... but it was so good I will be making more right away. Double wrapping with foil and plastic keeps loaves as fresh as the day you bake them. Just thaw and enjoy later. Last week I sliced an egg nog loaf from Christmas baking..... perfect for a surprise treat at tea time ...</span><br />
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BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com3tag:blogger.com,1999:blog-1964966490583758451.post-57017309658421760172019-06-27T09:59:00.000-07:002019-06-27T10:13:12.397-07:00My bread got "over riz" ...Hahahhaha..... I laughed my head off when I saw this about 3 hours after I put it into the bowl to rise... it was only supposed to do that for 1 to 1 and a 1/2 hours or so... but, things got busy and I forgot. But, still.......<br />
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It pushed the plastic wrap and the towel on top out of the way and broke over the top of the bowl...my biggest bowl unless I step up to the big ol' metal bowl...<br />
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This particular recipe is one I have used for years. But in the last two batches .... I have had to add lots more flour than usual to the 2 cups of water... even to get it to a stage where it is not really sticky... maybe because it has been really rainy or something? We do know that breads are finicky that way... and by the time I weighed out the two loaves I discovered that they were in the 720 gram range versus the 560 to 580 gram version of all the times past. This is silly. <br />
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They really were too big for the regular size loaf pans which are only 8 x 4 inches. This time...I tried to sort of divvy them up into one of the regular size pans and one quite large pan which is 9 x 5. It worked...sorta.... but, then, I was kind of waiting for the large one to rise a bit more and so the smaller one got "over riz" again..hahah.... and now I have one lop sided loaf and one good loaf.<br />
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See where the smaller one is poofed out on the side? But, who cares?? Paul Hollywood is not judging my bread. They taste really good as usual... and, if they don't fit in the toaster., too bad. I'll just cut them in half. Especially the BIG one... that one won't fit the toaster...<br />
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They don't look that different in some photos and the big one doesn't even look that big ... I should have put it beside the toaster for better perspective. Next time.<br />
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<br />BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com0tag:blogger.com,1999:blog-1964966490583758451.post-47629609408060970822019-02-05T10:55:00.000-08:002019-02-05T11:13:31.503-08:00<h3 class="post-title entry-title" itemprop="name" style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 22px; font-stretch: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;">
<a href="http://bumblebearies.blogspot.com/2018/12/miniature-gingerbread-houses-take-two.html" style="text-decoration: none;"><span style="color: yellow;">Miniature Gingerbread Houses (take two)</span></a></h3>
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copied this from my other blog. (It's from Christmas day<br />
really)</div>
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Can't do much else...broke my wrist and arm but wanted to<br />
get it on here.<br />
You can find her recipe for the lovely gingerbread online.</div>
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I say "take two" because it is only the second time to try<br />
Royal Icing and piping skills... hahaha... skills... that's<br />
a laugh!<br />
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This time I made the icing softer ... with many more<br />
tablespoons of water than Jemma suggests ...and still<br />
... way too stiff to pipe. So, after a lot of moaning,<br />
whining and wiping off about 17 doorways... and, then<br />
some swearing... I put the icing back in the bowl and<br />
added more water yet. By then, I'm sure there were<br />
dried crusty bits in it as well.<br />
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I tried again... but, by then, my hand was wobbly and<br />
I was totally ticked. Mister BumbleVee said he would<br />
give one a try. I managed to make only about two end<br />
pieces... not great windows and doors...and his first one<br />
was a bit wobbly too... but, then...he became a piping<br />
machine! He did all the rest of the pieces. In total I had<br />
8 houses, and at 6 per house that was a grand total of 48<br />
pieces.. a lot of fiddly piping!<br />
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But, hours later, in spite of the silly icing never being the<br />
right consistency... he had managed to do all the pieces.<br />
I waited til they were dry and assembled and added more<br />
"snow" ... which after awhile... became a bit messy too<br />
because my parchment bag was practically trashed. <br />
I only had one piping tip and bag so made a couple of<br />
parchment ones; well, Mr. BV did that too... hahahah<br />
... BUT... we did 'em, the little buggers!!<br />
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Since then, I have been watching many, many videos on<br />
piping, icing consistency, tricks and tips etc.... and, man<br />
are some of those women ever amazing!! I love one of<br />
them named Haniela... she does great stuff..and has lots<br />
of info to take in. I will have to watch them again and<br />
then, make up another batch of icing and get busy<br />
practising on some parchment or something. By next<br />
year I want my little gingerbread guys to look somewhat<br />
better than these.. but, I am showing them anyway...<br />
because darn it ...I am proud of our efforts.<br />
<br />
Mr. BumbleVee says .. "don't show everybody our<br />
amateurish efforts".. but, I think they are cute and also..<br />
it is only the second time trying anything like this at all<br />
and his first time doing the solo piping, so .. here goes....<br />
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The worst ones, with no door sills... are mine. The good<br />
ones are Greg's...I think he is pretty good at this.....<br />
maybe I need to make him watch the videos and he can<br />
do them again next year. Don't tell him I said that.<br />
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I like to encourage people to give things a try even if you<br />
have never done it before .. who knows how it will turn out?<br />
You may be quite surprised at how good you are...<br />
You may have amazing beginner's luck...<br />
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Try something new for the New Year!<br />
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BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com1tag:blogger.com,1999:blog-1964966490583758451.post-47947138396840187202018-05-08T12:17:00.005-07:002018-05-08T12:23:41.699-07:00I love Barm BrackA moist, fruity loaf with Irish origins. <br />
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Every time I bake it; a bit different. What if I don't have something on hand? ...well, make do with something else of course .. ..<br />
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I used to put less fruit in it I'm sure...but nowadays? ...I add apricot, cranberries, fruit peel if I have it...maybe even a cherry or two.. candied ginger... whatever I feel like. Lots of fruit now.<br />
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Last time I made it I even put a splash of Brandy in the tea for soaking the fruit overnight...and orange zest, of course...and, some orange juice. Man...it tastes like an orange creamsicle some days....mmm.... love it.<br />
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Here's a pic of the latest loaf...so moist and so tasty. Link to the <span style="color: magenta;"><a href="http://teddybearteaparty.blogspot.ca/2011/10/yikes-again-months-have-flown.html"><span style="color: magenta;">recipe</span></a>.</span><br />
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<br />BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com3tag:blogger.com,1999:blog-1964966490583758451.post-36334078499083630402018-04-30T12:16:00.002-07:002018-05-14T13:57:43.114-07:00Mary Berry's Jaffa CakesIt is so annoying when you can't find out for certain how some of the recipes are actually done. Yes, you can always find out some of it...but, the fine details....not always.<br />
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Like, ..... how on earth do you get the chocolate on the top to look like Mary's? It doesn't tell you other than to say you can spoon it on if you don't want to go to the trouble of getting it perfect. Huh? Why the heck doesn't she say how she does it and let me make up my mind later as to whether I will do it her way or not?<br />
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Here is a pic of hers.... from the Great British Bake Off show... see how lovely the chocolate line is all around the little cake. Note the great criss cross pattern they say should be there ... I've never seen a store bought version so don't really know what one should look like. <br />
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To me, they almost look like they have been dipped in the chocolate...but, it hardly seems possible as the cake is quite flat and how would you grab the bottom and keep your fingers out of the chocolate? ..maybe a couple of skewers through the bottom of the cake? .. some other method? .. who knows?...... ...... anybody got any suggestions? <br />
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Then, there are dozens of folks who have made them and put them out there ... and, most of them look like this. I would probably be too embarrassed to show mine if they looked like this... although, I might... just to let you know if they were that difficult to do. There has to be a better way to get the chocolate on there and make it look tidy at the very least. </div>
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I want to try Jaffa cakes some day soon... and want them to look nice. </div>
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BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com1tag:blogger.com,1999:blog-1964966490583758451.post-44351803864385224832018-04-24T21:33:00.000-07:002020-05-05T07:34:11.056-07:00Alexandra's Mom's No Knead Peasant Bread (revisited)A little over a year ago I posted about this amazing bread... nobody ever commented...but, I had hundreds of people who came to view the post.<br />
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Do you ever wonder why nobody comments? Do you wonder, like me, if they ever try the recipe? I wonder how they like the bread? So many questions....<br />
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I make it all the time. I love this bread. I do it a bit differently now and thought I would show you a series of pics of my efforts.<br />
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The first few times I made it I used only white flour...now it is more like half and half whole wheat and white...with a good sprinkling of wheat bran tossed over it as well. About 1/4 of a cup or so.<br />
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It is a very forgiving dough.. I have forgotten it in the microwave for a couple of hours...no problemo.<br />
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Anyway... check out <a href="https://alexandracooks.com/blog/"><span style="color: magenta;">Alexandra's blog</span></a> to find out more about her Mom's bread.. and, please give it a try. Also... she now has a book out.... in which the bread figures big time. There is even a gluten free version that is pretty darn good.<br />
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<a href="https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/" style="background-color: red;"><span style="color: black;">https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/</span></a><br />
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Click on any pic to see it larger and get a better idea what I am talking about.<br />
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When first you pour over the foamed yeast and water you think....too much liquid.<br />
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Then, you mix a bit and think... oh, no... too little liquid!</div>
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Finally it all comes off the sides of the bowl and comes together beautifully and you sigh with relief.</div>
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I like to put mine in the microwave. A warm and cozy spot.. almost like a proofing drawer.<br />
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An hour or so ...or even 3 hours later if you forget ...it looks like this... at least twice the size.</div>
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Fold it in on itself with a fork... scraping it all from the sides of the bowl towards the centre.</div>
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I roll mine into an elongated blob that is close to the size of my tin.</div>
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Turn it out into a 9 x 5 x 3 tin.</div>
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Let rise in a cool spot this time. Looks like this after about 20 or so minutes.</div>
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Bake in 425F oven for 18 minutes, turn down to 375F and bake another 18 or so....</div>
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Looks like this... and, yes I slice it hot from the oven..slather it with butter and some honey. YUM!</div>
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BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com3tag:blogger.com,1999:blog-1964966490583758451.post-28749372487073440182018-02-06T10:53:00.002-08:002018-02-06T10:55:28.269-08:00Blog Fodder BiscottiI can't believe it. After all the time I have been baking ..and in particular baking biscotti.... I burned a batch of Ian's Rosemary, Orange and Cranberry Biscotti. There went the last of my fresh Rosemary. Damn!<br />
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Wow... in the photos ..it doesn't look half bad. It was much worse in person believe me ...and, of course, I had already tossed the 8 worst burned guys... should have kept them for blog fodder. It's always good to show the failures along with the successes. Anyway... my sweetie loves them..he prefers things a bit browner than they should be most of the time. There is only one left. So.. not all was lost.<br />
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However, I still claim the disaster was not all my fault... I have excuses..... my oven is on the fritz. Yep... the brand new, only 5 years old, top of the line, GE MONOgram.... ridiculous. <br />
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A few months back I burned a pot dry on the cooktop above the built-in oven. But, I didn't realize it somehow affected the oven. At the time I did NOT do more research into all of it and discover that a cooktop is supposed to have a minimum of 12 inches clearance between anything and itself.... and, obviously, when we put it in..we did not notice the tiny print on one line of the installation instructions as somebody else was installing the thing. They actually recommend not putting it over the top of any appliance as it could "cause damage". The salesman knew exactly what our design was ...and, either he didn't know or didn't care .. why would he ....... after all, money is the bottom line with most of those guys. <br />
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so... for some reason...the fans of the oven aren't working. Either the wiring got fried ..or ... it is a strange coincidence. I don't believe in coincidence. Therefore, now it gets hot and stays hot...no intermittent cooling fans or any cooling of any kind after the heat is turned off. Needless to say.... I burned my biscotti. <br />
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Now, we have a conundrum. How to change the configuration of the cooktop and the built-in oven. Can't be done. So, we have to buy a new range...cut our granite countertops... make space... build up some hardwood under where the stove will sit so it is not the wrong height and looks okay...and, then... hope it all works out and .... carry on. After 30+ years of renovations.....I am sick about it all. I just want to stick my head in the sand and pretend it is okay. Do nothing... but, can't. It gets so hot you can't even touch the control panel..so is dangerous.<br />
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<br />BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com2tag:blogger.com,1999:blog-1964966490583758451.post-35651187267659265302018-01-03T10:26:00.000-08:002019-02-05T11:17:12.715-08:00Miniature Gingerbread HousesFrom a Cupcake Jemma <a href="https://youtu.be/qB8wZy8SCd8"><span style="color: blue;">Youtube video.</span></a><br />
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I have no clue about piping and have never made Royal Icing before.<br />
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so.... as you may or may not know............ nothing is quite as simple as it looks on Youtube. Besides, she is a professional baker ..hahahhahah... silly me.<br />
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I always just expect to follow along and things surely must just happen as easily as they do for them on there right? .... nope.......<br />
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Every square inch of my kitchen was a disaster let me tell you. Icing sugar is so messy even if a person is careful and I am very careful. And...it just didn't come together like hers did at all. She put in 3 tablespoons of water and barely had to add a bit more and it looked great. Of course... seeing and 'feeling' consistency isn't quite the same. I had to add about 6 tablespoons of water just to get it to be almost solid glue...and, yes...I measured the icing sugar very carefully... an exact 400 grams... by the scale. Maybe it is a case of the lack of humidity in our homes compared to those in England. Basically, we have none.<br />
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Anyway... very long story made somewhat shorter .. ( many hours long if truth be told!@#) I finally got some icing in a bag. By then, I already had 3 spatulas with hard, crusty bits on them so had to keep tossing them and reaching for a new one... good thing I have many, many spatulas. .. (still could not get a tip small enough to do it properly either) and practiced on some parchment paper for a bit and then...onward with biscuits to build some tiny houses. Tiny being the key word here....they are only 3.5 inches high...and, 2.25 inches across the front...only 2 across an end.<br />
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At first I was pretty disappointed with my results...but, on I went... and even if they are a bit more whimsical and not as tidy as Jemma's.... I like them. she did have 3 colours ...but in the end...all I could manage was my white icing... not trying for 3 colours if I can't even make the icing pipe properly.<br />
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Mr. BumbleVee says I was trying to make a two story house look like a bungalow....aha....I didn't notice that really....not a wonder they don't look so great. Not a wonder he is the designer. I watched the video a few times...and, then...just went for it. Some details escaped me I guess. Next time I may draw out some door and window configurations before I begin winging it.....<br />
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Also...I did watch a few more Julia Usher videos later...WOW !! and, discovered my icing had to be much softer ... no wonder my arms and wrists almost gave out after 5 houses and many hours of struggling. We ate the 6th house and other extra roof and side pieces. A good thing. My arms wouldn't take any more, nor would my back! And, that is the BEST gingerbread recipe ever. I love those biscuits. She uses Golden Syrup instead of molasses ... which I don't like anyway... so I love the taste of them.<br />
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I want to take a cake decorating class now...to learn how to pipe icing properly. What fun that would be.<br />
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Here are my cute little "gb" houses.... as my friend Muriel calls them.... in spite of all the pitfalls and my own limited piping skills....I do like them a lot. Just click on the photo if you want to view them larger.<br />
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BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com0tag:blogger.com,1999:blog-1964966490583758451.post-77844645453798800112017-03-03T09:15:00.000-08:002018-04-28T08:33:37.128-07:00Alexandra's Mom's No Knead Peasant BreadIt's been two years since I did any posting on this blog... many's the time I had something great to show and tell, but, for whatever reason, it just didn't happen.<br />
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But this.......... this is too good not to share.<br />
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<a href="http://www.alexandracooks.com/blog/">Alexandra's Kitchen. </a> I stumbled upon her blog while searching for something... forget exactly what it was now...but then, I noticed this on her sidebar. <br />
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Simple Peasant Bread as she calls it. It's her Mom's recipe from when they were kids... I'm always on the lookout for easy and tasty breads. Looks like her Mom was way ahead of the 'modern' no knead breads everybody is always raving about. So was most of Europe, but don't tell that to everybody who is now ruining their lovely expensive Creuset pots trying to bake no knead bread in a superheated oven. I've been using several other versions over the years...but, this is the best so far.<br />
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A lovely, easy to make, tasty, crunchy-outside-soft-inside loaf, in about 2 hours. Yes, it only takes a short while and there is no kneading or even touching the dough at all. <a href="http://www.alexandracooks.com/blog/">Alexandra</a> made it, with videos included, on her blog; even with small children around .. years ago now..but, the 100s of positive comments attest to its' ease, its' flavour and to its' success. People like me are just discovering her blog and her recipes ...and I will definitely be back to try some of her other goodies. Like the chocolate cake recipe I also saw while there ....oh, yummmm.....<br />
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Anyway....she divides her dough into two blobs and bakes it in two Pyrex bowls...I didn't have two, so used my giant muffin pan for the second half of the dough ... it makes the cutest little loaves for giving quickly to neighbours so you don't eat all of the bread in one sitting... straight out of the oven.... which could happen.......believe it.<br />
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Here are some photos of my attempt... which I did exactly as she said to do on her recipe... and it worked perfectly.<br />
Thanks so much Alexandra!! and, of course, your Mom ... who did it many times before ............<br />
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Dough after the first rise of one hour..<br />
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Second rise just sitting on the oven door where it was still warmish... </div>
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After 15 minutes I moved it on top of the stove while I heated the oven.</div>
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It rose to just the tops of the containers by the time I put it in the oven.<br />
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It got plenty of oven spring in the first few minutes of baking.</div>
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Soooo cute... big muffins of bread.</div>
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Good thing there are a few items for perspective...they could be pretty large loaves if you didn't know otherwise.</div>
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As you can see I had to cut and taste even if it was good and hot........... mmmmmmmmmm....oh, yeh..........<br />
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This is the little bit larger loaf from my 1 quart bowl.</div>
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I lost track of the actual baking time for the smaller muffin loaves..but, you can take them out when golden or leave them to brown a bit further ... probably mine were about 25 minutes by the time I decided to take them out and left the larger one for another 5 or so... I like them more blonde than dark.... but, that's just me.....<br />
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<a href="http://www.alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/">here is the recipe</a>.. from her blog ...... she gives you plenty of info about how to mix the dough; lift with the forks etc... you should watch some of it before attempting it... it makes things so simple once you've seen it done. Well, it sure did for me anyway....... I'm what my sister calls "visual"... reading it doesn't always make it totally clear to me. I like to "see the video" if you know what I mean...<br />
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<br />BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com0tag:blogger.com,1999:blog-1964966490583758451.post-91783360619958143362015-09-21T09:18:00.000-07:002018-04-24T21:42:29.790-07:00Home made croutonsMany years ago...when I discovered you could buy packaged croutons, I laughed my head off. Why would you do that? It is just toasted, flavoured bits of bread. Most likely, the bits of old broken stuff that they swept off the floor at the bakery. But, then, people are even buying potatoes wrapped in foil..so they don't have to do it themselves. Are you kidding me? no.... it's sad, but some folks will pay for anything. Some folks .... just not me.<br />
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This is simple and yet so tasty. I insist on making my own. I like having them in a container in the 'fridge just for a snack..instead of crackers.<br />
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Make them with any of the spices you enjoy... plus a bit of salt and pepper. Yummy.<br />
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A perfect way to use up old bread..even the bits that are getting hard and dry... just perfect.<br />
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Cut the bread pieces into chunks the size you like for your own croutons. Mine always end up about one inch square or so ... cuz I like 'em big enough to be snacks!<br />
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Put them in a deep bowl and drizzle on a bit of olive oil. Sprinkle on salt, pepper, and some spices. I like oregano and sweet basil...sometimes a tiny sprinkle of poultry seasoning .. or some rosemary. Turn them over and over with a large spoon... then, drizzle on a bit more olive oil. They won't get all soaked with oil...I just like to make sure most of them get a bit of it on them.<br />
If you have quite a few do them in two batches ...they do tend to jump out of the bowl sometimes when I over fill it.<br />
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Spread them on a baking sheet ... turn the oven to 350F and pop them in. I don't bother wasting time, energy or heat on preheating. When the oven gets up to temperature I set the timer for about 10 minutes...then turn it down to about 250F when ten minutes has passed. Another 10 to 15 at that temperature ...or in the interim while the oven is cooling to it... should just about be enough time. If you like yours browned a bit... leave it up at the 350F...but, keep an eye on things. They can begin to brown and then all of a sudden they may be more coloured than you want them to be. You will figure out your own temperatures and times after once or twice making them.<br />
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When they are cooled I store them in a container in the 'fridge.<br />
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Sometimes they actually make it onto a bowl of soup.... like this yummy veggie soup I made yesterday .... and, sometimes I just nibble them for snacks......<br />
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If you haven't already....try some. You'll love 'em.<br />
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<br />BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com6tag:blogger.com,1999:blog-1964966490583758451.post-42803297565591144692015-08-28T12:24:00.000-07:002018-05-08T12:01:02.026-07:00Biscotti...yet again....<br />
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But I have a fractured rib or something...so I am spending more time in the house and just watched a biscotti making video from 2011 of Nonna Pia, making Almond Biscotti. Such a sweet little old lady of 89 years. .... using all the mod cons...and showing us how she does it.<br />
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I have never made biscotti quite this way and certainly never had soft, almost cake-batter-like dough. But I tried it and I really like the look of it when it is finished. Looks so rustic. All lumpy and a bit browned on the very tops of the bumps of course...<br />
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Here are a couple pics so you can see what it looks like.<br />
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If you would like to see her video .. just click on this<br />
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<a href="https://youtu.be/JqFLkzbhwRc">https://youtu.be/JqFLkzbhwRc</a><br />
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My Christmas test baking begins....... I am still tweaking this recipe of hers..... and will share when I get it the way I like it....</div>
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<br />BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com3tag:blogger.com,1999:blog-1964966490583758451.post-36404681764983948342015-01-23T13:25:00.001-08:002015-01-23T13:47:48.936-08:00Cranberry Pistachio Biscotti (a reprisal)<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">This is a recipe from </span><a href="http://desertculinary.blogspot.com/" style="color: #cc0000; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px; text-decoration: none;">Culinary in the Desert</a><span style="color: #333333; font-family: Trebuchet, Trebuchet MS, Arial, sans-serif;"><span style="background-color: #99ceff; font-size: 17px; line-height: 27.03999900817871px;">. I "reprised" it because I had a couple of better photos of the finished cookie. Make some. You'll like 'em.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7QAOFL8PQo7VmnbCdcRHvKoKtd0LIPD2D0xotPnQkT040RuCLuZAOUHqfrLPjBuJz08N2VnOceyFTS74nfRAV4cJw_HspesNezAT_ycPVAsZ16XJhxGMNewfX0xm5Z4bJjieV9EcwTo/s1600-h/Nov.+1,+2008+012.jpg" style="color: #cc0000; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px; text-decoration: none;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7QAOFL8PQo7VmnbCdcRHvKoKtd0LIPD2D0xotPnQkT040RuCLuZAOUHqfrLPjBuJz08N2VnOceyFTS74nfRAV4cJw_HspesNezAT_ycPVAsZ16XJhxGMNewfX0xm5Z4bJjieV9EcwTo/s320/Nov.+1,+2008+012.jpg" id="BLOGGER_PHOTO_ID_5275988055100193586" style="border: 1px solid rgb(0, 102, 204); cursor: pointer; float: left; height: 240px; margin: 0pt 10px 10px 0pt; padding: 4px; width: 320px;" /></a><br />
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<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">I shape it into one long log then cut it in half... and continue forming into two long rather narrow logs....then flatten gently, leaving it a bit rounded along the center......... look at the great colours with the pistachios and cranberries. Surprisingly,with this recipe...even with whole cranberries it doesn't fall apart at the edges when slicing, so I get to use a knife instead of resorting to my trusty "Biscotti Blade" ..(my special kitchen hack saw...which really does a wonderful job on all other recipes) Perhaps because of the soaking and softening of the dried berries.</span><br />
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<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">leaving the logs a bit rounded gives the slices a nice shape later</span><br />
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<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">To dress them a bit......drizzle some dark chocolate over a few ....</span><br />
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or.... dip the tops into some melted chocolate and sprinkle on some chopped pistachios and a few chopped Skor bar bits.<br />
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<span style="color: yellow; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; font-weight: bold; line-height: 27.03999900817871px;">Cranberry Pistachio Biscotti</span><br />
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<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">1/2 cup dried cranberries</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">1/2 cup boiling water</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">2 cups all purpose flour</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">1 cup whole wheat flour</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">2 tsps. baking powder</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">1/4 tsp. salt ( I use salted butter and omit salt)</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">4 TBSPS. unsalted butter, softened</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">1 cup sugar, plus additional for sprinkling</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">4 large eggs, divided (I only used 2 plus egg whites )</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">2 tsps. vanilla</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">1/2 cup shelled pistachios, coarsely chopped</span><br />
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<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">Put cranberries in small bowl and cover with boiling water; set aside until plump...about 15 minutes. Drain well. You can just use dried cranberries, and,not bother with the water.</span><br />
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<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">In medium bowl, whisk together flours, baking powder and salt if using.</span><br />
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<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">In large mixing bowl, (or mixer bowl) cream together butter and 1 cup granulated sugar. Add 3 eggs (or 2 and enough whites to equal another egg)..one at a time, beating well after each and scraping down bowl. Mix in vanilla. Stir in drained cranberries and pistachios.. ...I do this by hand after using mixer for the rest.</span><br />
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<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">Scoop mixture onto a lightly floured surface and divide in half. Shape each half into a 2" X 16" log and place onto parchment lined baking sheet. Gently flatten each log slightly.</span><br />
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<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">{{Optional::: In small bowl, whisk remaining egg. Evenly brush over surface of each log - sprinkle with additional granulated sugar. ( I never bother with this step....) }}</span><br />
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<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">Place into preheated 350 F to 375 oven. Bake til logs are slightly firm to touch...about 20 - 25 minutes. Watch bottoms ..don't let them become too brown unless you like your biscotti brown like some in this house do.... sigh..... Remove pan, reduce temp... (I usually turn it off til I am ready to bake a second time.)</span><br />
<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">Let cool for 15 minutes - lightly spritz log with water; let sit for 5 more minutes. (I've never heard of this technique before, but I think it does help with the slicing). Use serrated knife to cut logs into 1/2" slices. Place slices upright (or on sides) on baking sheet and place back into oven at lower temp... about 325 F. ... bake til slices are firm to touch...about 20 - 30 minutes. I put mine on their sides and turn them all over half way through. Remove from oven and transfer slices to wire rack to cool completely.</span><br />
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<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">Makes about 48....depending on how thick you slice them.</span><br />
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<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">TIP ::: Invest in a box of parchment paper. It 's a wonderful thing. Saves tons of time because you don't have to wash baking sheets...and also...saves your hands as well as water too if you don't have to keep filling up the sink.</span><br />
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<span style="background-color: #99ceff; color: #333333; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 17px; line-height: 27.03999900817871px;">Make sure you remove cookie logs from parchment as soon as they are cool enough to handle and transfer to cooling rack or they will not be as crisp as we like biscotti.....moisture seems to go back and forth between cookies and paper.....</span><br />
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<br />BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com9tag:blogger.com,1999:blog-1964966490583758451.post-74384572155908489602014-07-17T10:16:00.002-07:002014-07-17T10:18:34.047-07:00Chocolate Banana Peanut Butter SmoothieI haven't tried it yet...but, here's a dandy!<br />
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I'll give it to you straight out of the little booklet put out by Publications International...using brand name products. It's called Smoothies and Frozen Favourites.<br />
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When I make mine...I'll just leave out the chocolate milk... mostly cuz I never have it hanging around..why would I? ...but, it sounds like it would be wonderful just as banana peanut butter. <br />
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Here is what they call for:<br />
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1 1/2 cups reduced fat (2%) chocolate milk<br />
2 TBSP creamy peanut butter<br />
1 ripe medium banana<br />
2 cups vanilla nonfat yogurt<br />
2 TBSP sugar<br />
1 TBSP ground flaxseed<br />
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Place all ingredients in blender and blend until smooth. Says it makes 4 one cup servings ...<br />
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<span style="color: yellow;">My observations: </span> I don't think I'd bother with any sugar .. 'specially as I'm trying not to overdo the new guidelines of staying under the 100 grams per day .... there would be a lot of natural sugar already in a banana and the vanilla yogurt.. and, hey...that flax seed sounds a good idea for added fibre to anybody's diet... and, I usually have natural chunky peanut butter..so won't be buying any creamy just to try one of these... chunks of peanuts will do nicely I'm sure... although, they may not get pulverized as much as they should to suck through a straw...hahahha.. who cares? I'll drink it out of the glass.<br />
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Maybe later today I will get around to making one of these yummy sounding drinks... it's +24C .... already.....<br />
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I'd love to put on a picture but, they didn't have one of this ...if I get around to it..I will take a photo of my own ....<br />
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Instead, I give you ..my mango, strawberry, orange smoothie.....with frozen yogurt tossed in... they are soooooo good you may decide to have one a day as we've been doing in the heat wave we're having..... who needs supper after one of these?<br />
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<br />BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com22tag:blogger.com,1999:blog-1964966490583758451.post-25280173773153827742014-07-10T21:38:00.003-07:002014-07-10T21:40:33.247-07:00AsparagusI bought some lovely asparagus a few weeks ago. On the tag it said to store it in a small amount of water standing upright... in the fridge.<br />
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I was skeptical...but, I decided to try it.<br />
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Wow!<br />
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I cooked half the bundle the same day I bought it... because I like to have it nice and fresh... but, as a test, I left this bundle in the water in the fridge .. for over a week! You know what happens to asparagus in the crisper..it gets wilty and the tops even get slimy sometimes...ick..... but.... look how firm it stayed. And, when I cooked it... it tasted as good as the day I bought it...<br />
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What a great tip. Definitely put your unused stalks in a container and save it for another day... no more wrecked and wasted asparagus!<br />
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<br />BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com6tag:blogger.com,1999:blog-1964966490583758451.post-85383720537321033272014-05-24T13:57:00.002-07:002014-05-24T13:58:33.061-07:00Who doesn't love a smoothie?I know I really enjoy them. And, it's one of those things you make that probably is never quite the same twice ...but is always yummy.<br />
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It's always a matter of what is at hand really. This time it began with some orange juice, a banana, some frozen blueberries and frozen strawberries.. add a few big dollops of frozen vanilla yogurt ...and a splash of my milk substitute... Vanilla So Good .... mmmm.... very tasty if I do say so myself... and, I do. Today I made almost the same version, but added some apple sauce as well....<br />
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It doesn't matter how many or how few blueberries I toss in... it will be purple if there are blueberries...but, it's a pretty colour, so it's okay...BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com16tag:blogger.com,1999:blog-1964966490583758451.post-39632823045637407202014-05-19T09:17:00.003-07:002015-08-31T11:23:34.067-07:00Mountain Bread...or Mountain Man Bread ...<br />
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My brother bakes it; sent me the recipe. He's a true mountain man living in the middle of nowhere (in the mountains) ... hunting, fishing and baking ... feeding the wildlife and taking lots of pictures. He also makes a special orange loaf, and a mean cherry pie, let me tell ya... but, back to his bread....<br />
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If you use a 9 x 5 loaf pan it will hold the dough, but, it does make a gargantuan loaf... sometimes too big for my toaster.. so I cut the slices in half ...or bake them in smaller pans and get two small loaves instead of one huge loaf. Your choice. But, please give it a try!<br />
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<b><span style="color: yellow; font-size: large;">Multigrain Bread</span></b><br />
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1 TBSP (15 ml) granulated sugar<br />
1 - 1 1/2 cups (375 ml) warm water<br />
1 pkg (2 1/2 tsp/11ml) active dry yeast<br />
1 cup (250 ml)whole wheat flour<br />
2 TBSP (25 ml)fancy molasses ((I only use 1 TBSP))<br />
2 TBSP (25ml) butter melted<br />
1 tsp. (5 ml) salt<br />
1/4 cup (50ml) shelled sunflower seeds<br />
2 TBSP (25ml) flax seeds<br />
2/3 cup (150 ml) rolled oats (not instant)<br />
3 cups (750 ml) all purpose flour (approx.)<br />
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In bowl, dissolve 1 tsp (5 ml) of sugar in 1/2 cup (125 ml) of the warm water; sprinkle in yeast. Whisk in 1/4 cup (50ml) of the whole wheat flour; set in warm place til bubbly, about 10 minutes.<br />
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In large bowl, combine molasses, butter, salt and remaining sugar and warm water. Sir in sunflower seeds, flaxseeds, yeast mixture and 1/2 cup (125 ml) of rolled oats. Stir in remaining whole wheat flour and enough all purpose flour to make stiff dough.<br />
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Turn out onto lightly floured surface; knead until smooth and elastic, kneading in as much of remaining all purpose flour as necessary, about 10 minutes.<br />
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Place in large greased bowl, turning to grease all over. Cover with plastic wrap or towel; let rise in warm draft free place until doubled in bulk, about 2 hours.<br />
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Punch down dough; turn out onto lightly floured surface. With rolling pin, flatten into 11 x 8 inch rectangle; firmly roll up into log and pinch seam to seal. Or, shape into loaf log with hands and fit into pan. Cover and let rise until doubled in bulk, about 1 1/2 hours.<br />
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With tip of sharp knife, make 1/2 inch deep slash lengthwise down centre of loaf. Brush top with water and sprinkle with remaining oats. In conventional oven bake at 400F (200) for 30 minutes.<br />
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For convection oven bake in centre at 350F (180 C)about 40 minutes. When done, bottom of loaf sounds hollow when tapped.<br />
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Remove from pan; let cool on rack.<br />
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<span style="color: yellow;">Options::::: </span> If you are used to baking, you will find easier ways to do the mixing and also add and subtract seeds and nuts as you prefer.<br />
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I usually make mine in my stand mixer. So, I put some warm water and sprinkle yeast over it in the mixer bowl ... wait for yeast to froth (about 10 minutes) and then add other ingredients, beginning with the wet ingredients and then, the flours, nuts and seeds. Run mixer with dough hook til dough clears sides of bowl and then, take the lump of still slightly sticky dough out and knead for some more minutes on floured surface adding a bit more flour til I get a silky and just non sticky mass.. then put in greased bowl for first rise.<br />
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I don't bother slashing the top or adding oats to it...they usually just fall off and make a mess on the oven bottom ... also, I only use one TBSP of molasses ..it is too much for my taste if I use the recommended two TBSP...<br />
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.... and, if I don't have enough sunflower seeds or no flax around... I just leave them out or add some more of the other .... it's a pretty forgiving loaf....and, very tasty. Some day I'm going to try stuffing chunks of hard cheese inside of it....<br />
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Has a lovely rustic look to it.<br />
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It makes the best toast!<br />
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<br />BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com9tag:blogger.com,1999:blog-1964966490583758451.post-20155728988417499192014-05-06T10:55:00.002-07:002015-06-25T08:04:31.695-07:00I'm hopelessSo many days, weeks and months just slip by ... not doing much of anything..but, somehow away they go. Plenty of baking and cooking going on...but, not much writing about it... oh, well....the cookie jar is always full... hahahha..<br />
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<br />BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com3tag:blogger.com,1999:blog-1964966490583758451.post-20962767547408428212014-03-15T17:04:00.002-07:002014-05-29T07:34:27.391-07:00What the ....? .... How did that many months go by? I just saw the last post on somebody's blog and saw the caption saying 4 months ago.....sheeeeeesh..... my bad.<br />
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I need to get some new recipes on here ...<br />
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I did make my favourite<span style="color: yellow;"> <a href="http://teddybearteaparty.blogspot.ca/2011/10/yikes-again-months-have-flown.html"><span style="color: yellow;">Barm Brack</span></a></span> the other day ... like this<span style="color: yellow;"> <a href="http://teddybearteaparty.blogspot.ca/2011/10/yikes-again-months-have-flown.html"><span style="color: yellow;">one</span></a>.</span>... had to be the best one yet. I added some apricots and used two types of raisins and some dried cranberries, walnuts and spices ... orange zest and a splash of orange juice ... mmmm... but, I've been doing a few other things too...like a ginger, cranberry, apricot biscotti ...which is very tasty.... I'll get back on here with a few for you soon....<br />
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Yes, I know it looks like fruit loaf...and it is ... sort of .... but, it is a verrrrry tasty loaf people! Try it, you'll like it .... well, I hope you will.<br />
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<br />BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com3tag:blogger.com,1999:blog-1964966490583758451.post-91283540150321747782013-11-04T12:42:00.003-08:002015-03-25T08:18:16.974-07:00Want a cookie?Sorry, I know it's not nice to tease. But, it's<i> almos</i>t that easy ... I'm giving you the recipe for these. I love them. Kind of like a breakfast cookie if you know what I mean.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiql3HYJPaHnaMj9zw1-QtHaRScXU1MQyeKiimFYkubnqPidDFIRULswmJjOowZCqL80-gTMCeXMTFUFJ_8vYc2ptQnUoUZ_Q-KXN9XICGQtnDF8dGe5N0XUomkxXUZPKd0VrrHv6UYXYo/s1600/DSC05316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiql3HYJPaHnaMj9zw1-QtHaRScXU1MQyeKiimFYkubnqPidDFIRULswmJjOowZCqL80-gTMCeXMTFUFJ_8vYc2ptQnUoUZ_Q-KXN9XICGQtnDF8dGe5N0XUomkxXUZPKd0VrrHv6UYXYo/s320/DSC05316.jpg" height="240" width="320" /></a></div>
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A great thing to do with those leftover Rice Krispies that have been sitting there too long...and then, guess what? You will be forced to go buy some more to make another batch of these. Well, that's what happened around here anyway.</div>
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I thought I was doing a good thing; using up some past due Krispies .. and lo and behold, the recipe was so good and so versatile... I make them often now.</div>
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And, ... I've discovered they don't make small boxes of Krispies anymore.....man... I had to buy a HUGE box.... so, I baked several batches...with different nuts, raisins, some with cranberries...and froze 'em. Still working on the box ...but, hey...it's good til 2014 ... I'll definitely be buying a new one before then...even if it is a whopping 500 grams of snap, crackle, pop!</div>
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They are called Crunchy Jumbles... but, I call them Rice Krispie Cookies... and it's from a magazine I bought a few years ago. Says it makes 36, but they'd have to be tinier than I make. I usually get about 32.</div>
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115 g or 1/2 cup butter</div>
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225 g or 1 cup sugar</div>
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1 egg</div>
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5 ml or 1 tsp. vanilla</div>
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175 g or 1 1/4 cups plain flour</div>
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2.5 ml or 1/2 tsp. bicarbonate of soda</div>
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pinch of salt</div>
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115g or 2 cups crisped rice cereal</div>
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1 cup chocolate chips (needless to say this is waaay too much for me!)</div>
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Cream butter and sugar until light and fluffy. Beat in the egg and vanilla.</div>
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Sift together flour, soda. Add cereal. Fold into the creamed butter mixture.</div>
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Add chocolate chips, nuts etc and mix thoroughly.</div>
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Drop spoonfuls of dough onto lightly greased cookie sheets.</div>
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Bake in 180C /350 F or Gas 4 oven..... for about 10 - 12 minutes.</div>
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(for crunchier cookies add 1/2 cup walnuts, coarsely chopped, with cereal and only 1/2 cup of choco chips and use a couple teaspoons less butter.) (I've also taken to adding sunflower seeds or raisins, or dried cranberries, ..whatever I have on hand.) I don't grease sheets ...but, it will depend upon what type of cookie sheet you use... test bake one. Sometimes, I also add a tiny 'sprink' of nutmeg, cinnamon or maybe even ginger... these are so versatile...just add or subtract whatever you like after you try your first batch and get a feel for them.</div>
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okay, I"m off to make a cuppa and have one ....or two ... or three.... sigh..... they are a bit like popcorn...can't just pop in one kernel can you?</div>
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BumbleVeehttp://www.blogger.com/profile/13272892605379537233noreply@blogger.com5