Ben Collver wrote to All <=-
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Apricot-Almond Bread
Categories: Breads
Yield: 1 Loaf
1 1/2 c Dried apricots
Recipe by Moosewood Cookbook
But, I once had a braided stollen and it made such a nice looking presentation that's the way I do mine. Bv)=
Title: Holiday Stollen
Ben Collver wrote to Dave Drum <=-
But, I once had a braided stollen and it made such a nice looking presentation that's the way I do mine. Bv)=
Title: Holiday Stollen
Thanks for the recipe. I'll put it on my to-do list to try making
braided holiday stollen. I've made braided challah in the past, and
was pleased with my results.
I'm on the road. A friend treated me to homemade pizza baked in a
cast iron frying pan. It resulted in a thick, spongey crust that
soaked up oil from the frying pan. It reminded me a little of the
deep dish pizza that they used to serve at Izzy's.
His pizza dough recipe went roughly like this.
1 c Flour
1 c Water (if i recall correctly)
2 ts Yeast
1 ts Salt
2 tb Olive oil; up to 4 tb
Thanks for the recipe. I'll put it on my to-do list to try making
braided holiday stollen. I've made braided challah in the past, and
was pleased with my results.
I'm on the road. A friend treated me to homemade pizza baked in a
cast iron frying pan. It resulted in a thick, spongey crust that
soaked up oil from the frying pan. It reminded me a little of the
deep dish pizza that they used to serve at Izzy's.
His pizza dough recipe went roughly like this.
1 c Flour
1 c Water (if i recall correctly)
If you do sourdough this is a great recipe - similar to what my daughter
in law uses.
Given that you're useing only one cup of flour, you probably need only
half a cup of water.
Ben Collver wrote to Dave Drum <=-
If you do sourdough this is a great recipe - similar to what my daughter in law uses.
Thanks for the sourdough pizza dough recipe. I used to eat pizza every week, but now i only eat it socially. Perhaps i should revive the old sourdough culture and treat myself to some homemade pizza now and then. Papa Murphy's sells take and bake around here too, and it definitely
has the convenience factor. These days they sell GF and dairy-free
too, which is super expensive, but also convenient for the folks in my life who have stricter dietary restrictions than me.
What are some of your favorite toppings to add?
In the past, i got a kick out of adding canned salmon, pinapple, feta, fresh chopped basil, pitted & halved kalamata olives, sun dried
tomatoes, sauteed onions & mushrooms, bell peppers, fresh diced
jalapenos or serranos, zucchini or crookneck squash, walnuts, and
fresh grated cheese from fancy hard cheese blocks like parmesan or
aged gouda.
Re: Apricot-Almond Bread
By: Ruth Haffly to Ben Collver on Sun Dec 03 2023 20:22:19
Given that you're useing only one cup of flour, you probably need only
half a cup of water.
That's cool that you can remember so clearly a loaf of bread that you cooked one time many years ago. Sometimes my mind works that way too.
And then suddenly, that river that went underground so long ago surprisingly resurfaces and i feel that "i've still got it!"
Thanks! I bet it was closer to half a cup of water. Sincedifferent BC> flour has different absorbancy, i'd probably improvise
I am house sitting and will be cooking for an elderly dog. Due to
health problems, he has become very picky about what he will eat.
His human family recently and discovered, thanks to Thanksgiving leftovers, that he is much more enthusiastic about eating food if
it is warm and topped with gravy. So i will be making chicken &
gravy dinners for him.
Probably because it was a "one off" baking. I've really slacked off on making bread in the last few years--used to do it all the time, at one point, 8 loaves at a time (extras went into the freezer). It was easier
to do it in quantity like that when our girls were small.
Just keep playing around with the recipe and keep track of your best results. I use whole wheat flour as my main flour, both the hard winter wheat for general purpose baking and the soft, spring (pastry) wheat for quick breads, pie crusts, cake, etc.
If nothing else, maybe a bit of stock or broth, just warmed
a bit, might work.
Ben Collver wrote to Ruth Haffly <=-
Probably because it was a "one off" baking. I've really slacked off on making bread in the last few years--used to do it all the time, at one point, 8 loaves at a time (extras went into the freezer). It was easier
to do it in quantity like that when our girls were small.
Wow, 8 loaves is a lot to cook at once! Did you fit 8 loaf pans into
the oven all at once? Mom used to make home-made bread and with our
large family we could easily finish 4 loaves within a week.
At 81 I've little left to prove and no one I need to impress. So it's
all about convenience. Bv)=
Here's one I've posted before - when I first made this the beefsteak tomatoes were ripe and ready for picking so my housemate and I made up sandwiches with freshly sliced bread right from the bread machine (I
got fancy later) slathered with butter and beefsteak tomato slabs cut
1/4" or more thick. Hawg Heaven!
Ben Collver wrote to Dave Drum <=-
I know someone much older than me who only eats the best. If something turns out not to be the best, then they won't waste their time eating
it. So they get maximum enjoyment and food quality.
Being nearly broke, i follow a frugal philosophy. Whatever i get my
hands on, if it's not spoiled then i try to find ways to make use of
it. For example, if it's canned soup that is way too salty, then i incorporate it into a batch of homemade soup in a crockpot.
making bread in the last few years--used to do it all the time, at one point, 8 loaves at a time (extras went into the freezer). It was easier
to do it in quantity like that when our girls were small.
Wow, 8 loaves is a lot to cook at once! Did you fit 8 loaf pans into
the oven all at once? Mom used to make home-made bread and with our
large BC> family we could easily finish 4 loaves within a week.
Just keep playing around with the recipe and keep track of your best results. I use whole wheat flour as my main flour, both the hardwinter RH> wheat for general purpose baking and the soft, spring
Last night i made cast iron skillet pizza and was quite pleased with
the results. I used a blend of AP and WW flour and i used 1/2 c
water. I
took the initiative and added 1 ts of sugar to encourage the yeast.
The yeasties were a cheerful bunch and vigorously raised the dough.
If nothing else, maybe a bit of stock or broth, just warmed RH> abit, might work.
Thanks for that tip. There's some leftover broth in the refrigerator
and i could try that, or possibly thicken it with some starch to make gravy.
What kind of a dog is it? We
had a Bichon Frise for a few years, then some years later got the Cocker Spaniel. Had several cats betw'xt and between, then my pulmonologist in
HI gave me a choice--cat or dog OR breathe. Much as I'd like another animal, we went with choice #2 and now just get fuzz therapy whenever we visit someone with pets.
When I returned to college as Illinois opened their "Commuinity College" system I wrote an advice book (actually a collection od newspaper columns) titled "Advice For The Newly Single Man" It gave cooking/entertaining on
a "budget" tips and recipes tht were good and seemed to have ued much
more $$$ than was actually spent. Some day I'll come across one of those and bring it home with me for preservation.
Ben Collver wrote to Dave Drum <=-
When I returned to college as Illinois opened their "Commuinity College" system I wrote an advice book (actually a collection od newspaper columns) titled "Advice For The Newly Single Man" It gave cooking/entertaining on
a "budget" tips and recipes tht were good and seemed to have ued much
more $$$ than was actually spent. Some day I'll come across one of those and bring it home with me for preservation.
Cool project! I would be willing to help you digitize that book and
post it on archive.org if you are interested.
the occaisional rye bread baking and will buy gluten free flours if I
know I have to make something GF.
that if we put a bit of warm water on his food, he'd think it was
and scarf it down--you might want to try that a time or two and see
What kind of a dog is it? We
had a Bichon Frise for a few years, then some years later got the Cocker Spaniel. Had several cats betw'xt and between, then my pulmonologist in
HI gave me a choice--cat or dog OR breathe. Much as I'd like another animal, we went with choice #2 and now just get fuzz therapy whenever we visit someone with pets.
He's half chihuahua and half terrier. Bigger than a chihuahua and
cuter than a terrier. His personality is friendly, mellow, and
silent. He loves to socialize with other dogs and people while we are
out on walks. I enjoy seeing other people light up when they interact with him.
Funny term, fuzz therapy. :-)
I am happy to enjoy children and pets vicariously and for well-defined periods of time.
time and we all came home with several different cookies. I made
chocolate crinkles with a hint of mint--I always sub one teaspoon of peppermint extract for one of the 2 teaspoons of vanilla.
time and we all came home with several different cookies. I made chocolate crinkles with a hint of mint--I always sub one teaspoon of peppermint extract for one of the 2 teaspoons of vanilla.
Chocolate crinkles with a hint of mint sounds delicious to me. I'd
eat that. :-9
Shawn Highfield wrote to Ruth Haffly <=-
the occaisional rye bread baking and will buy gluten free flours if I
know I have to make something GF.
After this thread I was talking to Andrea last night and she is sick
and tired of the price of the GF breads so I'm going to start making
the bread again. I stopped a few years back when the GF loaves were available everywhere.
I will admit I cheat a bit and use the bread machine to do the work
then I transfer into a pan and bake in the oven. I don't like the way
the machine bakes GF bread always comes out in a weird shape.
that if we put a bit of warm water on his food, he'd think it was
and scarf it down--you might want to try that a time or two and see
Our old cat Mikey was like this. He loved gravy but always wasn't the brightest so thought warm water was the same thing. :)
Title: Black Cat Pie
325ºF/165ºC for 1 hour.
the occaisional rye bread baking and will buy gluten free flours if I
know I have to make something GF.
After this thread I was talking to Andrea last night and she is sick
and tired of the price of the GF breads so I'm going to start making
the
bread again. I stopped a few years back when the GF loaves were
available everywhere.
I will admit I cheat a bit and use the bread machine to do the work
then I transfer into a pan and bake in the oven. I don't like the way
the
machine bakes GF bread always comes out in a weird shape.
that if we put a bit of warm water on his food, he'd think it was >and scarf it down--you might want to try that a time or two and see
Our old cat Mikey was like this. He loved gravy but always wasn't the brightest so thought warm water was the same thing. :)
Re: Apricot-Almond Bread
By: Ruth Haffly to Ben Collver on Sat Dec 09 2023 22:52:07
time and we all came home with several different cookies. I made
chocolate crinkles with a hint of mint--I always sub one teaspoon of peppermint extract for one of the 2 teaspoons of vanilla.
What a cool idea to have a cookie exchange! I'll file that away for later.
Chocolate crinkles with a hint of mint sounds delicious to me. I'd
eat that. :-9
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