(Almost) Wordless Wednesday: Good Medicine

It is uplifting for a grandma's melancholy heart to have such a cheerful, adorably cute-- and quite insistent! --helper... 
(He pushed and pulled on my legs until I picked him up to let him in on the action.)

And so great to have my kitchen used in one of the ways it was intended, even though baking with grandchildren seemed so far away when it was designed!

Rolling with the Season

I started at 6:45 AM so that I could get this task underway
and not worry about it all day.  Highly recommended!

It was our turn to host our Bible study group, so I needed a treat idea, and was craving something pumpkinish.  Somehow, pumpkin cake rolls popped into my mind, and I searched the web for a recipe.  RecipeSource.com and TasteofHome.com are both favorite sites for finding highly rated recipes, and they didn't let me down this time.  I settled on one from Taste of Home (here) with a couple changes taken from others I'd read through.

Baking sheets sprayed lightly with oil spray, and lined with
parchment paper, also sprayed lightly

I chose this particular recipe because of its denser cake, compared to those with separately whipped egg whites for a "floofier" cake.  (Not a word, I know, but descriptive, and I happen to use it a lot...)  Anyway, I prefer a moister, more substantial, less fly-away cake texture.  Without that extra step, it was also an easier/quicker process, which was welcome, as I needed to make 2 for the gathering, and 2 for the family, who would revolt if I made goodies only for guests without enough for them.


One change I made to the original recipe was to sprinkle 2 of the cakes with chopped walnuts, adding nutrition and balancing some sweetness.  I preferred the nutty cakes, as did most of the guests and family members.

Baked cake inverted on towel lightly dusted with
powdered sugar

Cake and towel rolled gently from a narrow end

The kids got up and wondered why I had a bunch of rolled
towels on the counter, since the cake was in hiding

You can see I got a couple of minor cracks, but on an inner
roll, it didn't show when finished.  I came back to make the
filling and spread it about 4 PM, well after the cakes were
cool and I'd run around doing my daily tasks and errands

The comments on this recipe indicated that it was easy to roll, then unroll without a lot of cracking, which was also a big plus, since I haven't made many rolled cakes in my life, and none lately.
























The other change was to use 8 oz of cream cheese and 2 Tablespoons of butter per cake, instead of the 6 oz and 1teaspoon, respectively, for more volume and richness to the filling.  

Wrapped in plastic wrap to refrigerate or freeze
for an hour or more so that they form more solid
logs, giving me time for making coffee,  and
doing other last minute set-up

These were a huge success with both groups.  The recipe and process are easy, and the result is attractive for entertaining.  Tasty, too, which is, of course, what counts most!

Sprinkled with powdered sugar and sliced... Pretty!

Back in the Kitchen

"What's that mysterious smell coming from the oven?" my family may have asked... but really didn't...

Motivated by how well the yard was looking, I thought I'd keep working at it through this week.  God had other plans... Apparently all of His creation in this area needed plenty of water!

So I was forced in, and probably better off for the break from yardwork.

This was Tuesday's first baking project...

I came downstairs to see that the previous night's dish doer had left one cast iron pan unwashed, and, worse, one of them soaking.  Aaargh.  Since another I have was getting pretty dry, and one lid looked rusty, I decided to do a group seasoning.  I started warming them, wiped down with Crisco, on the stove, but then moved them to a 250 oven to finish over a few hours.

Meanwhile, I hoped to improve the smell of the house, and fulfill a food need, by covering up the hot oil smell with that of baking bread.  Mostly, the smell just changed to that of oily bread, but at least the loaves don't taste like that.  

After the bread, it was on to pies.  Monday night we'd watched the TV show, Master Chef, on which they baked delicious looking apple pies.  I said, "Oh, now I want pie!"  

Prince CuddleBunny told me I could just 'make some tomorrow.'  I decided he was right, especially since last weekend, while organizing the freezer, I'd discovered some pie fillings we'd made last fall... After all, they need to be used!

Speaking of my oven... See that little silver spot in the lower left, front corner?                                                                                                          

It's supposed to be bluuuue.  But true to Wolf form, they were ready and willing to back up their product.  After I sent photos of the bare spots (1 in each cavity), the customer service rep called, and  Oven #6 (Wolf oven #3) is on the way...  He insists it's nothing I'm doing wrong, but also that this problem is unusual, especially to run into twice!  Sometimes it's not fun to be unique...  If you missed my sad oven saga, you can start at the beginning here.

I'd Always Wondered...

"Dot the pie filling with butter before putting on the top crust."  So many (all?) fruit pie recipes give a similar instruction.


I know I can't be the only one who's tucked (jammed) butter slices into the slits on an already topped pie... or forgotten it all together.

I was dotting away other day, when readying to host our Bible Study group for a nearly impromptu dinner by, among other things, making rhubarb and apple pies.  It suddenly occurred to me that I'd never asked, nor ever researched the reason for doing so.  I can't say I'd ever noticed the difference when I forgot, and I'd certainly never heard from my family, "It's obvious you left out the dots of butter, and we will not eat this second-rate pie!"


Maybe you already know why we're supposed to do this.  Maybe you don't care.  But today I searched the internet for the answer.


I have to say my findings are less than unanimous, or something about which I feel certain.


A lot of discussions I read had contributions that said, basically, "I never do it and never miss it."  The most popular explanation was that it 'improved taste and mouth feel.'  -I guess people have more sensitive mouths than I, but I have to say, I've never done a taste test between buttered and unbuttered pies.


I found one seemingly scientific reason for adding butter to the pies.  A contributor to Straightdope.com named "Flutterby" reported that a canning book she has says that the butter "helps to prevent cooked fruits from foaming."  Not sure I've ever had a foaming problem with my pies, but I sure don't want it!


I think I will continue --when I remember-- to dot the pies with butter.  Pie making, after all, is a time-honored art, long practiced by loving grandmothers who were amazing bakers... like mine were.  And if it's what my grandma wrote in her favorite recipes, I'm going to do it.


Do you know of a more specific or confirmed explanation?

Weekend Happenings

Some have expressed concern over my lack of posting.  I'm touched by the concern (and that you've noticed!), and I don't really have any big explanation or huge accomplishments to share.  It's just a busy life.


Without time, still, to spend composing a deeper message, I thought I'd just share just some of what went on around our house this weekend... 

Prom time! for Prince Inventive

Princess Artiste worked on her nutrition assignment,
which was "Superfood: Oatmeal."  Along with a written
report, she had to make 5 recipes with oatmeal as a crucial
ingredient, and have photos to document.  Princess
Eager was her photographer.

Hubby and Prince Steadfast worked on the garage...

...but the prince made time to study for finals and to get out
in the kayaks twice with his wife.

Princess Sassy and I finally planted our pots

Positive thinking:  My future pesto supply

Hoping the growing color will detract from the other porch clutter.  ;-)
Actually, I will probably move some of the pots around the house and
yard, instead of having the line-up on the porch.  As they get started,
it's a great place for sun and easy access to water.

Hubby and I also enjoyed a potluck with his closest colleagues from work (for which 3 of us made pasta salad...oops), and spent Sunday morning, with the rest of our Bible study group, helping prep for our church's annual community outreach, called "Bikes, Bands, and BBQ."  It's the largest motorcycle event in the county, and had a lot of food and fun.  We spent a few hours, mostly up to our elbows mixing and serving Asian Slaw... enough to serve 750.   I wish I'd thought to snap a few pics, especially of that slaw, which resembled confetti, with its mixed red and green cabbage, Napa cabbage, red bell peppers, carrots, sugar pea pods, green onion, crumbled Ramen noodles, sliced almonds, and an Asian vinaigrette dressing.


 I hope you're enjoying your June!

I Thought Wrong

I thought I needed a special recipe to make granola bars instead of granola.  But, nope.

The last time I made my regular granola recipe, I decided to try making it into bars.  I tried one of the two pans, since I didn't know if it would work.


Using half the recipe, I spread evenly and pressed the granola and syrup mixture into the bottom of a large broiler pan.  Instead of stirring it during baking, I left it alone for about 20 minutes at the usual 300 degrees (using convection).


After removing the pan from the oven, I let the granola cool for 10 minutes or so, then used a spatula to cut the bars in place, and left them to cool until warm.  I then removed the bars from the pan to cool completely on a rack.  

The family says they're a success.  The bars have done well stored in a sealed container, though not as crispy as at first.

Guest Blogger... Princess Eager

Actually, I'm still doing the little bit of writing, but this is Princess Eager's own project and she was the photographer, too.

The King Arthur Flour
Baker's Companion:
The All-Purpose Baking Cookbook

I have always wanted to try making bagels, but kept delaying, due to "all the steps."  But she recently found The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook at the library, and was intrigued enough by the process to not let the extra steps dissuade her.  









She was excited about mixing up the recipe and watching the dough rise.











She didn't remember to photograph the shaping and boiling, but here they are baking, after those steps, 




and then the result.  Crispy, chewy, and wonderful!                                                                                                                                                                         

She got creative and made some with cinnamon and Craisins inside, and a special one for me with blueberries, which was delicious, served with cream cheese on top.  :-D                                              

3-Racking... It worked!

I'm going to share this on a Saturday, when readers might be busy with their families or watching the NFL playoffs... Because I'm not sure that this will be helpful to most, or if it will be interesting only to Wolf oven owners, current and future.  


For years and years, I've seen brochures and ads for convection ovens, showing 3 full racks of food, all  baking perfectly at once... Not sharing their odors, and apparently all happy at the same temperature.  

From Thermador.com

The hype promised that I'd never have to move anything around, or turn pans, that the temperature was so wonderfully even that it was fairly foolproof.  Well, this hasn't been proven true for this fool, or for most of the ovens I've had.


My JennAir range (1997 or so), which had convection, but not "true, European convection," was a waste of money.  Besides the vent situated to that it fried the delicate electronics of the touch pad every few months, the convection feature was not advantageous to any of my baking.  If there was any difference, it was negative, with overbrowning and uneven heat.  They bought it back because of the wiring issues.  I didn't receive a full refund, but no longer impressed with convection (or touch pads), anyway, I was able to buy a GE Profile, non-convection range (with knobs).


When considering appliances for our new house, I found out more about the different kinds of convection, was swayed by raves in articles I read, so was ready to try again.  

From Monogram.com

So after moving in, and excited about my double convection Fisher & Paykel oven, I volunteered to bake a huge amount of rolls for a graduation reception.  My friend was doing well baking on 2 racks in the oven of her 'regular' gas range, so I was sure it was time to use 3 racks in my oven.  --What a disaster.  Some were almost black while the middle rack, if I'm remembering correctly, wasn't done yet.  


To be fair, I can't say it was ever a Fisher and Paykel photo that showed the use of 3 racks.  Upon seeing the mess that was my rolls, I actually read the manual, and any instructions for multi-rack baking only talked about the use of 2 racks.  Using 2 worked about as it was supposed to, but not 3.


The Monogram touted the use of 3, but it was nearly impossible to even fit 3 of their racks into the oven. Then there were the temperature issues that I've discussed previously that made every baking project a new adventure, and not in a good way.

So apparently, I can't tell the most trivial of stories in a short manner, but I am now coming to the point.  This week, since I now have 3 nice-sized roasting pans, I was able to divide my large batch of granola into 3 instead of 4.  Since it seemed like a waste to bake 2 and then 1 alone, I tried 3 racks at once.  

Wolf 30" Double Ovens - E Series

I was excited to see that it worked marvelously in the Wolf oven.  Of course I had to stir them, but I didn't have to turn or switch pans in order to get 3 equally golden brown pans of cereal...  Just like convection is supposed to work!  I don't think it should be amazing.  But I'm amazed... and happy.

Looking Back...

January:
Reading through the titles of old posts, I see 2 significant steps. Changes in our pizza crust recipe made a difference in our lives on a weekly basis, with improvement in the taste and texture of our pizzas, and an easier pizza-making routine:                                                                                                                                         

Pizza Crust....The continuing quest for the best.

And making our own yogurt was a new and successful experiment, although I haven't done it since.  I will again, someday, though, when I gather all the right equipment, so the process can better fit my multi-tasking life.

Bucket List Item: Making Yogurt

February:
A gadget that's made a big difference in our breakfast menu and added to our nutrition:

New Oat Flaker/Roller

March:
I shared routine things that brighten my days...                                                                                                                                                                            

Routine Sustenance

and my weakness.

My Not-so-secret Problem: A Bowl Addiction

April:
We have 3 birthdays the first week in April, which are usually the big events of the month.  This year however 2 engagements took center stage!                                                                                                              

Good Things Come in Twos!

May:

Twosome Tuesday: Wedding Dresses

We, of course, started prep at a quick pace, aiming for 2 summer weddings.


We finally met Prince Helium in person, and he was a blessing on the spot when Prince Go-for-It passed out from a sinus infection, resulting in a worrisome trip to the ER.                                                               

A Princely Scare and the Comfort Food Hug for After

June:
Wedding prep and discussions continued, and the in-laws' house remodel, with the kitchen I designed and built by Hubby, and with other decor choices I'd made, was coming together.                                                                                                               

Update...In-laws' Remodel

July:
Nothing could beat out our first wedding for the #1 blessing and accomplishment!                                                                                            

Wedding #1: Check!

August:
The in-laws' remodeled house selling in one day was big news (In-Laws' House: SOLD), but, certainly, Wedding #2 ruled this month.                                                                                                                                                                

Twosome Tuesday: I suppose you want photos?

Twosome Tuesday: Photos from Wedding #2

September:
It was time to get life back to normal.  I tried a few new things in cooking, we started excavation for the garage addition, and I made a gruesome discovery in the sewing room (I'm Not a Screamer...).  But my biggest project was refinishing the kitchen table and refreshing the finish on the island.

More Stripping at our House, Part 2

October:
We discussed finances in the Money Monday, the Series in adjusting to our adjusted (lower) income... and fed 26 for the cross-country team pizza feed.                                                                                                      

Pizza for 26

November:
I celebrated my Blogiversary, but mostly enjoyed Thanksgiving, headed up by the newlywed chefs.

Thanksgiving Prep - The Day Before

Thanksgiving Meal

December:
This has been a month full of activity, joy, and busyness.                                                                                                                             

Getting a new oven is always a biggie...

(Almost) Wordless Wednesday- Oven #5

Family Christmas Festivities

and hosting a Christmas party for my side of the family was an honor and a delight.










  

 Hubby-built Bookshelf

Also, so great to have the bookshelf up and operational for that.


But Christmas with our own brood in our own home is always the best.

Glimpses of our Blessed Christmas

Link up: Top Projects of 2011 Party

Thanks to seeing it on Sugar & Spice in the land of Balls & Sticks, I'm linking to Southern Hospitality's Link up: Top Projects of 2011 Party.  I hope this post suits the theme well enough.  My 'projects' this year didn't all have before and after, and weren't all home-oriented, but it's been a wonderful, wonderful year full of great blessings, projects, and progress.  


I am thankful for all the events of 2011, and look forward to what God has planned for us in 2012.

Happy New Year to you and yours!!