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Old 02-17-2017, 12:47 AM   #51
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Quote:
Originally Posted by caseydog View Post
Down South, we use pecans...
I could use pecans up north if I want. Being a cheapskate frugal person, walnuts works for me. The last round of walnuts I bought were about $6 a pound. Pecans go for almost that for an 8 oz. bag.

When I was a kid, Mom would sometimes use black walnuts. We could go walnut picking for them in a ravine near an aunt and uncle in Lakewood, then Dad and I would take the nuts up to the 3rd floor attic and lay them out on old sheets. Dad would check them until it was time to take the outer hull off. We'd spend a sunny day up there peeling the leather-like hull and leave the nuts in the inside shell up there for another week. Then we'd bring the nuts back down to the kitchen to crack and pick. I don't know if the nuts needed that week of extra curing, or Dad's fingers needed that week to recover! I do know that it took almost a week to lose all of the stain from the outer husk.

Hmm, I just remembered I have some black walnuts I bought in OH sitting in my freezer. Extra 'nanners getting bought when I grocery shop tomorrow!
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Old 02-17-2017, 08:03 AM   #52
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My nephew has a huge, very old black walnut tree just outside his bedroom window. One year he collected a whole bunch of them. Let them sit in his garage for a long while and when he was ready, sliced them on his band saw, bought some leather thongs and made a belt with the aged, varnished slices of the shells. His niece loved the belt and uses it to this day. Fifteen years later.
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Old 02-17-2017, 08:28 AM   #53
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I'm going to take another shot at hamburger buns/rolls today. Last time they came out great except for the shape. They were too tall and not big enough around. So this time I'll shape them differently.
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Old 02-17-2017, 10:09 AM   #54
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Quote:
Originally Posted by GotGarlic View Post
I made marmalade for the first time the other day and DH said it would be great with English muffins. I've been meaning to make this recipe, so that was a good nudge I haven't cut into it yet, but it smelled great while it was baking. Baked it in my Pampered Chef stoneware loaf pan.

Here's the recipe I used: English Muffin Toasting Bread Recipe | King Arthur Flour
Hope it tastes as good as it looks, GG.
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Old 02-17-2017, 01:38 PM   #55
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Just made kladdkaka with 1 cup chopped peanuts in it. YUM
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Old 02-17-2017, 02:27 PM   #56
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Quote:
Originally Posted by Cooking Goddess View Post

There's an easy fix for the burnt crust the next time you bake a pie. At the rate you're going, I would guess the next one gets turned next week.
Just curious, what is "turned"? Because if it's a mistake, I'm sure I'll make it.

And thank you for the advise about the crust, I'll try that next time.
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Old 02-17-2017, 03:42 PM   #57
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Hope it tastes as good as it looks, GG.
It was delicious, although it didn't have the nooks and crannies it's supposed to have. But it made wonderful sandwich bread. I need to make it again
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Old 02-18-2017, 01:24 AM   #58
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Originally Posted by Smokeydoke View Post
Just curious, what is "turned"? Because if it's a mistake, I'm sure I'll make it.

And thank you for the advise about the crust, I'll try that next time.
Oops! Editor error. A little slip with my snip. When I wrote the original version, it read "...next one gets turned OUT next week..." Oops! "Out" should not actually have been taken, well, out!

And...you're welcome for the tip about the crust. My Mom and great Aunt did that back when I was a kid, so it's been a trick that has worked for decades and decades and...
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Old 02-18-2017, 06:02 PM   #59
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I was thinking exactly what CG was to prevent those pesky dark crusts.

I found this recipe:
Cinnamon Swirl Donut Bread | Lauren's Latest
It looked so luscious, but meh.
I added some chopped Pecans, but this recipe is not a keeper for us anyways.
Maybe I just had to high an expectation.

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Old 02-20-2017, 01:12 AM   #60
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Choosing between baking a loaf of bread or dressing appropriately for public to go out to buy one, I opted for baking at home in my slop clothes. I made a loaf of country white, doing the kneading/first rise in the bread machine and finishing it off by hand and oven. The crust was perfectly crispy, the way Himself likes it. The inside was pillow-soft, the way I like it. I have no idea how I managed to get it that way!
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