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Old 07-12-2020, 12:29 PM   #301
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The concept is great and a cute idea. It worked insofar as the dough coming out/off of the lid. The dough was not pliable, very hard to roll and I would have said my error had not Ross said something about using his own dough too.

It reminded me of a heavy duty pasty dough. You could safely have carried them in your pocket without wrapping.

I'm of two minds about the filling. She used a couple of teaspoons of flour to thicken. When I read it I was doubtful, it worked but I think I would just rather use corn starch or tapioca. ATK used tapioca powder, you put it thru your grinder or use a mortar 'n pestle. I liked that.
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Old 07-12-2020, 12:43 PM   #302
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Was the problem the dough? Do the lids seem like they would work with other dough?
To me, the dough was not good.. Keep in mind that I do not make dough, I cheat with store bought pie crusts..

To add insult to injury I also am prone to using canned pie fillings..

Hey!!! I'm 81 and can't stand at the counter long enough to be a real cook anymore..

Ross
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Old 07-18-2020, 03:17 PM   #303
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Just for fun, I baked a mini cake in a vintage Mother's Oats Ring Mold.
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Old 07-18-2020, 03:28 PM   #304
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That cake is drizzled so expertly! How do you do that?

Last week the New York Times ran a recipe for peach pound cake, and I made it today. It was delicious, although I couldn't take any more sugar so I skipped the icing. Also, the crumb was courser than I expected - would this be because I used a peach puree rather than milk? And it took much longer to bake than the 75-80 minutes the recipe called for - I would say at least 90. Would this be because I used a toaster oven (didn't want to turn on the big oven).
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Old 07-18-2020, 03:28 PM   #305
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I made a loaf of KAF English Muffin Toasting Bread yesterday. I don't know why I thought I needed to slash it That ruined the beautiful top. Oh well, it still made a delicious BLT today.
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Old 07-19-2020, 06:15 AM   #306
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That cake is drizzled so expertly! How do you do that?
Thank you.. It was just a "drizzle and hope" kinda thing..

Ross
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Old 07-19-2020, 07:04 AM   #307
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Quote:
Originally Posted by Pellice View Post
Last week the New York Times ran a recipe for peach pound cake, and I made it today. It was delicious, although I couldn't take any more sugar so I skipped the icing. Also, the crumb was courser than I expected - would this be because I used a peach puree rather than milk? And it took much longer to bake than the 75-80 minutes the recipe called for - I would say at least 90. Would this be because I used a toaster oven (didn't want to turn on the big oven).
the puree, being much thicker than milk, could be one explanation for the longer cooking time. The toaster oven, maybe, but I rather imagine it's the first reason.
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Old 07-21-2020, 12:45 PM   #308
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Whole Wheat Snickerdoodles.
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Old 07-25-2020, 08:07 PM   #309
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I made some zucchini bread, but shredded that tinda gourd I grew, and used that. It worked the same - like zucchini, it seemed almost too watery, but worked fine, and tasted fine.
Tinda gourd, cut open, seeds just beginning to form, but not form shells. by pepperhead212, on Flickr

Zucchini bread, made with shredded Tinda gourd. by pepperhead212, on Flickr
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Old 07-25-2020, 08:27 PM   #310
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Baked a quick chocolate cake and topped it with a milk chocolate ganache.


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