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Miss Dinah's Kitchen

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Date(s): Sept 2010. Album by Dinah Taylor. Photos by Dinah Taylor. 1 - 104 of 104 Total. 1131 Visits.
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may 2, 2014 bread

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finished!

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roll dough rising

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rolls in pan ready for oven

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Second rising!  I clipped the centers with scissors and let them rise again about 30 min., and popped them in the oven.

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They are AWESOME if I do say so myself.  LOL

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Of course, a taste test was necessary.  :)

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Here they are.  I think without the fruit and nutmeg, I could make great hamburger buns!  I know they would sell.

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Dough for Julia's order, a 2 lb. loaf of organic white bread.

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covered on the AGA over cling film.

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after 40 min.

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In the pan on the lid of the AGA

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after 30 min.

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rubbed with butter

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Old Sears pan I use.

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My homemade Yogurt Recipe.
Measure 6 cups of 2% milk into a flat bottomed stainless steel pan and bring to 185 degrees.


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Take a 2 qt. stainless steel pan.

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Put in a fine mesh strainer.

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Put in a large coffee filter-the 30 cup restaurant type.  I bought a large bundle (more than I'll need in two years) for $18.00

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Watch when skim starts to form on top.

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Take the thermometer and run around top to remove the skim.

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Move the milk first with a cup measure to the 2 qt. bowl.  I do this because the flat bottomed pan has handles, and cannot go into an oven.

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Strain into the 2 qt. bowl (no handles) first with the cup measure, then you can pour, otherwise you can pour and spill the milk.

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Put in the simmering oven for 30 minutes.  I wash out all bowls and utensils and dry them during this time.

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put down two towels.  I've used the same ones for years and keep them covered in a basket so the only thing they do is this.

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After you get the milk strained into the 2 qt. bowl, I transfer into the flat bottomed pan and then wait until the temperature reaches 105 degrees.

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Waiting until the temperature reaches 105.  Only takes maybe 10 min.

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I have a pottery bowl that holds about 6 quarts, put the strainer and the filter in it, and put the milk into the blue bowl, take out the strainer and the filter

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Then I add about 1/2 cup of 0% Fage yogurt into a cup measure and take a cup of the warm milk and mix with a fork.

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Stir until the fork rests on the top.  The mix is thick.

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Place the pottery bowl on the two towels, flatten out a filter and cover it,

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Add a lid that covers the size of the bowl, and keeps the filter flat.

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Cover with terry hand towel one way,

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Cover with the second hand towel in the other direction so you cover the bowl all the way around.  Tuck in sides and leave for approximately 6 hours on the top of the lid.  I'll check this just before I leave for work at noon, and if it is set-you will know as it is not going to move about and has a glassy surface.

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It was not ready before I left for work, so I left it alone until I got home.  It was just right.  Here is the one cup measure that is sitting on top of the yogurt.

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put a filter inside a sieve over a bowl you are going to be putting in the fridge.

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Put in by the one cup measure until you have it all in there.

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Cover it with another filter (I like to do this just to keep it super clean).

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Cover it with a lid and put it in the fridge for at least 6 hours.  Since it is 9pm, I'll wait until the morning to finish it.

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Take the container out of the fridge.

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Take off the top filter and lay it on the inside of the upturned lid.

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Here it is!!

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Fold up the sides of the filter and lift it out of the sieve.  Lay it on the top filter.  Then you can put it in a container in the fridge.  It comes out quite nicely and peels right off the filter with a spoon.

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Here is about 1 1/2 cups of whey.  If I had the time I'd make more biscuits for Tutti.  If I can't use it up in one day, I will add a few spoons-full to Tuttis food, and Charles The Cats food.

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Here it is in one of my Fage containers.  It never lasts more than a few days.

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Breakfast is served!

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my tomatoes

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my salad greens

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Some of my 4 basil plants

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Mache on the left and carrots and basil on the right.  The carrots are now 3" long

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Two more flats of basil

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This is for the bread I make to eat.
2 lb flour, shredded carrot, apple,sunflower seeds,whey,butter,yeast, sea salt.


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after 40 min of rising on the AGA

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knocked back and cut in 5/8 and 3/8 for two different size pans.

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after 40 min. rising ready for oven.

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I keep one out for the fridge (cooled completely, wrap in wax paper or plastic wrap and then in foil), then the other I wrap in plastic and foil and put in freezer.  Two loaves last me about 3 1/2 weeks.

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Bread cooling on it's side.

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Dog biscuits ready for packaging
"omg looks delicious! my pu..."
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Miss Tutti waiting for her treat!

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Miss Tutti's Yummy Gluten-Free Dog Treats
ready to go to the store.


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riveted brass ring for dog biscuit cutter.

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Annealing it again to form

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After forming.  I will not buff this, as I do not want to contaminate the dough with buffing compound.

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This is for 4 dozen biscuits in 2 4 lb. balls

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1/2 of one ball makes 10 bones and 2 hearts

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Yorkshire pudding/popover in a 7" skillet.

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Chicken breast with spinach leaves and mushrooms dipped in sauce and rolled in GF bread crumbs.

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Five min. before finished top with mozzarella cheese.

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plated.

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GF Chocolate Torte using 70% and 100% Ghiradelli bars, atop a fresh cranberry sauce.

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GF Sandwich bread Club Sandwich.  Mayo, Ham, Mustard, Tomatoes, Lettuce, Swiss Cheese on top.  Ten min in oven to melt.

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GF Sandwich loaf.

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Roast Beef 2 ribs.  with onion and garlic.

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drippings from the roast into a cast iron casserole for Yorkshire Pudding.

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When the drippings are bubbling and snapping, you pour in the batter that has been in the fridge for 30 min.

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Adding hot water to the bottom of the roasting pan, and whisking around.

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Poured into a smaller saucepan and add some flour in a 2 cup measure and wisk well, so there are no lumps, then add to the saucepan and whisk until thickened.

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Yorkshire Pudding after 20 min in the Aga.

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Finished product.

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Everything on a platter before putting it on my plate.

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All plated up for dinner.

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Yorkshire pudding for website.

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This was made in a pyrex pie plate 10".

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Dinner Yorkshire pudding with spinach.

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