I have a problem with my topping sinking into the filling with rhubarb crumbles.
I baked the strawberry and rhubarb for around 20 minutes before adding the topping this time but it still sank a little, and the filling was overflowing after a while, hence the little ramekins, where I took some liquid out at one point. I mixed more tapioca into the ramekins, so that liquid thickened up a little more as the main crumble and ramekins baked.
I used Ina’s recipe for the topping. One DC found this roo sweet.
I’ll probably make a rhubarb cobbler or thr rhubarb custard cake next time.
COFFEE MALTEDS from Dorie’s Cookies
Just a half recipe to try these–
malt powder and Folgers Crystals (freeze dried coffee) provide the flavor in these soft rounds. I chewed a few but this little stack was left for a picture.
More sweet rolls(rogaliki) but this time they are filled with fig jam. They freeze well. I’ve invited a few friends to drop by whenever they are in the area this summer and they will be handy to have.
I remember lots of people made this when her book Classic German Baking was BCOTM on Chowhound, but it has taken me all these years to finally get to it!
I took some liberties with substitutions (drained whle milk greek yogurt because I had run out of sour cream), but it was still delicious. I also messed up a bit with the cornstarch calculation when I scaled down the recipe, so it was slightly firmer than intended,
Every time I eat leeks, I wonder why I don’t eat them more often. The combination here is wonderful, with leeks and bacon. She says it’s across the border from quiche lorraine, and it certainly tastes like a more sophisticated version of that.
I make this a few times a year. I always use crème fraîche because I’m not fond of sour cream. Rich and delicious. I do use my own crust. Tried the one in the book the first time and never went back.
HERBED OATMEAL PAN BREAD
Found the recipe here-- Herbed Oatmeal Pan Bread Recipe: How to Make It
It was sticky sticky to knead-- added flour forever until finally it was wonderful. (The recipe warns you might need more flour.) I just loved the end product! So soft and so good with the (steak) soup I made. Rainy night last night so it was just right.
I think this bread as slider buns with maybe thin-sliced deli roast beef would be perfect too.
I made these with bread flour, semolina, pine nuts, sesame, black sesame, pecans and poppy seeds. Baked at 445 F without convection for 25 minutes, internal temp of 205 F.
I baked 6 more seeded buns today. I was gardening and lost track of time, and they were at room temp 5 hours instead of my plan of 2 h after being in the fridge. They were really puffed up. I decided to score this batch regardless. Which deflated them quite a bit.
These were baked at 445 F, no convection fan, with a dish of just boiled water below them. Internal temp was 205 F. They were set apart today, on a cookie sheet rather than a dish with higher sides. They reached 205 F in 20 minutes today. I don’t know if spacing them apart or a cookie sheet and having a steaming water underneath sped up the baking time a little.
. Much less sweet than all jam, which I like.
