but we had a pretty good weekend. I baked Banana Bread:
This is another recipe from the “Flour” book, called the “Famous Banana Bread”. After I’d baked it, I was looking online and again there’s a discrepancy from the online version to the book. The flour amount is different. Weird. I must say this is the best tasting and best-result banana bread I’ve had. I think the key is to mix the sugar and eggs for the full five minutes (my recipe said 5 if you were using a stand mixer), then carefully fold the rest of the ingredients in as the recipe states. I baked it for an hour.
I used a 10×4.5 pan instead of the 9×5 the recipe called for. I thought it would be the same volume. It should have been, don’t you think? The batter was right at the top of the pan when I put it in to bake and as it rose, it fell off over the edges. Next time I’d fill the pan less and use one or two mini-loaf pans for the extra batter.
Although how is that different from any other hound weekday?
Drippy nose, fang hanging out, ears fully extended (at least one)
I came across this recipe for Beef Pot Pie that I wanted to try and I did last night:
I followed the recipe except I forgot to put the peas in. And I didn’t add the cheddar at the end. I made a 1.25x recipe because I had a little more stewing beef than the recipe called for. So I had four French Onion soup bowls full, plus three ramekins.
Next time I will make sure the puff pastry covers the entire top of the bowl. I used the egg wash like the recipe stated, but I think it made the pastry top a little soggy. I might lighten that up next time or not use it at all. I had a little trouble browning the meat. I used my big heavy porcelain coated cast iron KitchenAid dutch oven but had a hard time getting a good sear on the beef cubes. Next time I might just use my stainless steel one instead. The cast iron is good for long, low simmering, though. Hmm.
ETA: I just noticed on that recipe link that she vented the puff pastry. I didn’t do that; maybe that makes a difference in the flaky/puffiness of the pastry over a bowl of steaming hot stew?