January 23rd, 2006 - Update on the cooking
The donuts were only good right out of the oven. As leftovers, they tasted like bland, slightly sweet, whole wheat bread (untoasted and w/o butter!). I’m going to have to get some tips from Katie on getting them to rise. I think that would have made all the difference.
Michael: I think you’d like the lentil roast. The problem for us is that it’s hard to please 3 different palates, so I don’t feel like playing with the flavoring. It’s certianly an inexpensive recipe! Tips–I didn’t use red lentils, I used what I had on hand. I also made only half a recipe, which fit nicely in a square pan (9″, I think). I would add more garlic and other seasonings, but then, I don’t like ketchup and it was too much of that flavor for me. I’d also recommend reading Katie’s blog in general–she has recipes all the time! If you run into flax seed meal, that’s a substitute for eggs. You can use eggs instead. Or, if you are interested in trying it, I bought a package and could send some along with your birthday gift. Just let me know! She has a recipe for tomato (pasta) sauce that includes TVP, which made me thing of you. I’m going to try it later this week or next, as I bought some TVP Saturday.
I made a double batch of the scones yesterday. They are delicious. I thought they were pretty healthy, until I noticed the nutritional content notes at the bottom of the page: 270 calories per scone! Well, I did substitute half whole wheat flour. I also decreased the sugar (both in it and on the topping). I also halved the butter on the top. Not enough to reduce the calories significantly. I will also try gradually reducing the butter in it. I’m sure the butter and sugar is why Eric likes them so much, so I must move with care. They are still more healthy than junk food or fast food, even if high in calories. I’ll also try putting in more whole wheat flour. At some point, I’ll have to add gluten, I’m just not sure at what point that is.
I also made French fries yesterday. They didn’t turn out quite as lovely as the last time I did them. But, they were made with potatoes from our garden which makes them absolutely yummy! Due to Katie, I made some out of a sweet potato, too. (I believe she used all sorts of root veggies in hers, but this is all we had.) Maggie didn’t like the baked sweet potato I made earlier, but she ate a SPFF! She only got one because Ruth stopped by to visit during lunch and I forgot to get more fries for Maggie. We’ll see again tonight with leftovers. I also froze some for another day.
January 24th, 2006 at 8:01 am EST
You’re definitely right about rising making all the difference. I have a couple of thoughts on the donuts.
First, I’ve discovered over the last year that putting the wet ingredients together first and letting the yeast get bubbly first really makes a difference in the rising of the final product.
Also cold ingredients slow down rising dramatically. Your best bet is to have everything at room temperature.
Old yeast could slow things down as well.
Whole wheat bread flour is a slower go rising than white flour. It makes a denser product. You could split the flour amount 50/50 and use 1/2 whole wheat and 1/2 white flour. That would make it a little fluffier and more likely to rise quicker.
Finally, a warm place to rise without drafts is essential. In the winter rising times (at least in NY) can take a bit longer. I let mine rise right in front of my wood stove.
Hope that helps.
January 24th, 2006 at 8:13 am EST
I use gluten in my ww breads, and have been impressed by the difference it makes.