I'd like to use oat milk and flax seed in my yeast breads--specifically, I'd like to make homemade bread because it'll be cheaper for me, but I don't want just whole wheat bread. I'd like to make it with flax seed and in place of milk, oat milk. To make it healthier.
I'm good with baking soda/powder leavened doughs (in fact, I have a tea scone recipe I created recently that I shall share later!), but not yeast ones. So I'm unsure if the oat milk will be a good replacement for regular milk and I'm not sure what the equivilancy is for flax seed; as in, if the recipe calls for 1 1/2 c all purpose flour, can I cut that flour down to 1 c and use 1/2 c ground flax seed instead? Or is it more complicated than that?
Thanks for any help!
So that got me looking at other homemaking arts exhibits, and I see that there's an apple pie contest. Ooohhhhh . . . I found a nifty apple pie recipe that I'm thinking about entering, a Marlborough pie recipe. I describe it as kind of like pumpkin pie, only using apple sauce or shredded apples in place of the pumpkin.
But here's the upshot: for the contest, all crusts must be homemade. Which makes sense, but I need LOTS of practice. I can make a shortening crust (from the Better Homes & Gardens cookbook) in theory, but it's never very pretty.
I tried another one recently that was a combo of shortening and butter. Again, okay, but I need practice.
So my question is this: Can the pie bakers among us share their crust recipes and any suggestions or tips?
Also, how does one par-bake (not pre-bake) a crust? Bake time? Prick the crust? Pie weights/beans?
Any suggestions are most welcome. I have about a year to practice, so no more store-bought crusts for me for a while.
Caucasian female 20-somethings: REJOICE. Pumpkin spice everything is back in your life. You don't know why salted sweets are a thing but hey, if that's what floating everyone else's top-knot, it must be great. Literally.
RECIPE POSTED AT- http://www.thehardcoreherbivore.com/2014/0
I once worked down the street from a fantastic little sandwich shop. The sandwiches were amazing, but they had the ginger chocolate chunk cookies that were to die for. I became distraught when they closed, and made it my goal in life to try to recreate these cookies. It's been a series of misses for over a decade.
I think this one is it, bearing in mind the passage of time and fading of taste memory. And I can't decide if it's fortune or tragedy that this success comes in a batch of two cookies. Or one really big cookie, I don't judge (I can't judge, because, yes, I ate both of these one right after the other...).
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Yum. Just yum.
Here is the original recipe:
-1 (13.5 ounce) can crushed pineapple
-1 (22 ounce) can cherry pie filling
-1 cup chopped nuts or coconut
-1 cup butter, chopped
-1 box yellow cake mix
Preheat oven to 375 degrees. Grease 13X9 inch pan. Pour in pineapple. Spread pie filling over pineapple. Sprinkle dry cake mix over pie filling evenly. Sprinkle nuts or coconut over cake mix. Dot butter on top. Bake in preheated oven for one hour or until brown.
What I'd like to do with it:
I'd like to replace the yellow cake mix with chocolate/devil's food cake mix. I like the idea of it tasting like a chocolate covered cherry. I'd also like to omit the pineapple-Should I get some canned cherries to replace it? Or just another can of pie filling? I'd also like to replace the nuts/coconut with mini chocolate chips. Do you think it'd be too chocolatey if I did that? Also, my grandma sometimes added a pinch of nutmeg to the cake mix. I was thinking of doing that, even with the chocolate. I was going to use cinnamon since I like cinnamon and chocolate, but I am afraid it'd be too many different flavors.
Oh, and unfortunately, my grandma passed away five years ago, so I have no way of asking her advice on this.