enlarge 53KB, 640x480 12 Turn again and start to roll ONE DIRECTION ONLY. Don't roll back and forth, and be very light with the pin.
enlarge 49KB, 640x480 13 If you run out of room, turn and roll the other direction to spread out.
enlarge 50KB, 640x480 14 Turn and roll until you get a rectangle or square of about 1/4" thick.
enlarge 53KB, 640x480 15 Fold one side to middle and then fold other side on top of that.
enlarge 53KB, 640x480 16 Turn 1/4 turn and turn packet over. Roll one direction, turn roll one direction, turn over, until your dough becomes very soft and silky. If it gets sticky put in fridge for 20 min on the plate with the plastic wrap. If your kitchen is cool enough you won't need to do this.
enlarge 55KB, 640x480 17
enlarge 50KB, 640x480 18
enlarge 45KB, 640x480 19 Dough is starting to get smooth and the gluten in the flour and the butter are creating a good dough.
enlarge 52KB, 640x480 20 Keep folding and turning.
enlarge 43KB, 640x480 21 Dough is ready to be cut evenly with the pastry cutter straight down, do not compress the edges.
enlarge 41KB, 640x480 22
enlarge 47KB, 640x480 23 Fold over and place on a plate covered with plastic wrap and stick it in the fridge for at least 2 hours or up to 2 days or freeze.
enlarge 49KB, 640x480 24 You can see the edges are cut cleanly and you can see the layers.
enlarge 79KB, 640x549 25
enlarge 72KB, 640x480 26 I made two batches this morning in 30 min. to make the turnovers for Friday.
enlarge 44KB, 640x480 27 From the other days pastry before evening up.
enlarge 34KB, 640x480 28 Four turnovers.
enlarge 43KB, 640x568 29 Place fruit (here about 6 raspberries), just below the center of the dough. Spread milk along the outside edge with finger and fold over.
enlarge 50KB, 602x640 30 Press lightly with fork to close edges.
enlarge 51KB, 640x480 31 Take a piece of plastic wrap around your fingers, and dip in 1 egg and a slosh of water. Only cover the center part of the turnover, not on the edges or they will not puff. Sprinkle with Turbinado sugar and snip with a pair of scissors to let the steam escape.
enlarge 69KB, 720x420 32 Bake in very hot oven for about 15 min. then place a piece of parchment paper over the tops to prevent burning, and turn the pan around and slip back in the oven for another 10 min or so. My oven is about 425 degrees.
enlarge 81KB, 640x544 33
enlarge 64KB, 640x480 34 Hot dog/hamburger yeast rolls.
enlarge 44KB, 640x480 35 Poolish after sitting out 8 hours on fridge.
enlarge 55KB, 640x480 36 put in water, yeast, flour, malt syrup, and salt in that order. Yeast was put in upper right, salt was bottom center.
enlarge 46KB, 640x480 37 stir on #1 to mix, then go to #2 for 2 1/2 min. and taste for salt, then another 2 1/2 min.
enlarge 46KB, 640x480 38
enlarge 48KB, 640x480 39 put in non greased bowl and cover with plastic wrap for 2 hours on counter.
enlarge 51KB, 640x480 40 Put in fridge for 4-8 hours until doubled.
enlarge 42KB, 640x480 41 distilled water in pan with one T of malt syrup.
enlarge 24KB, 640x480 42
enlarge 57KB, 640x480 43 put dough on board
enlarge 60KB, 640x480 44 one half of dough is on upper left 1/4 of the other half is in center, and log is the other 1/4.
enlarge 64KB, 640x480 45 cut 1st log into 8 pieces and roll from inside out keeping log the same.
enlarge 53KB, 640x480 46 wrap around hand and pinch ends.
enlarge 67KB, 640x480 47 roll back and forth on clean board until circle with hole is formed.
enlarge 51KB, 640x480 48 15 bagels on parchment
enlarge 48KB, 640x480 49 cover with plastic bag all around for 30 min.
enlarge 52KB, 640x480 50 final rise ready for boiling
enlarge 42KB, 640x480 51 Ice cubes in cold water.
enlarge 68KB, 640x480 52
enlarge 59KB, 640x480 53
enlarge 61KB, 640x480 54 first three bagels. Keep in for 30 sec. and turn over for 30 sec.
enlarge 53KB, 720x405 55 put in ice bath to stop cooking. Lay on linen towel to take up some of the water from the ice bath. Place on baking pan and sprinkle with toppings of your choice.
enlarge 41KB, 640x480 56 put in top half of over for 10 min and take out and turn pan around.
enlarge 71KB, 640x480 57 last four that did not fit on first pan
enlarge 39KB, 640x480 58 temp gauge for AGA-a bit too high I think.
enlarge 54KB, 640x480 59 internal temp is 180, total time 30 min.
enlarge 76KB, 640x480 60
enlarge 78KB, 640x480 61
enlarge 83KB, 640x480 62 buttered the tops with unsalted butter.
enlarge 76KB, 640x480 63
enlarge 78KB, 640x552 64 cream cheese and fresh tomato.
enlarge 70KB, 621x640 65 YUM
enlarge 38KB, 640x577 66 may 2, 2014 bread
enlarge 70KB, 570x640 67 finished!
enlarge 49KB, 640x474 68 roll dough rising
enlarge 56KB, 640x517 69 rolls in pan ready for oven
enlarge 56KB, 640x591 70 Second rising! I clipped the centers with scissors and let them rise again about 30 min., and popped them in the oven.
enlarge 89KB, 640x596 71 They are AWESOME if I do say so myself. LOL
enlarge 39KB, 640x496 72 Of course, a taste test was necessary. :)
enlarge 81KB, 640x457 73 Here they are. I think without the fruit and nutmeg, I could make great hamburger buns! I know they would sell.
enlarge 62KB, 640x480 74 Dough for Julia's order, a 2 lb. loaf of organic white bread.
enlarge 73KB, 640x480 75 covered on the AGA over cling film.
enlarge 47KB, 640x480 76 after 40 min.
enlarge 72KB, 640x480 77 In the pan on the lid of the AGA
enlarge 65KB, 640x480 78 after 30 min.
enlarge 52KB, 640x451 79 rubbed with butter
enlarge 31KB, 640x430 80 Old Sears pan I use.
enlarge 41KB, 720x442 81
enlarge 55KB, 640x593 82 My homemade Yogurt Recipe. Measure 6 cups of 2% milk into a flat bottomed stainless steel pan and bring to 185 degrees.
enlarge 51KB, 640x599 83 Take a 2 qt. stainless steel pan.
enlarge 58KB, 640x568 84 Put in a fine mesh strainer.
enlarge 44KB, 640x610 85 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
enlarge 25KB, 640x466 86 Watch when skim starts to form on top.
enlarge 38KB, 640x584 87 Take the thermometer and run around top to remove the skim.
enlarge 29KB, 640x570 88 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.
enlarge 48KB, 630x640 89 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.
enlarge 44KB, 640x564 90 Put in the simmering oven for 30 minutes. I wash out all bowls and utensils and dry them during this time.
enlarge 63KB, 640x580 91 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.
enlarge 38KB, 640x508 92 After you get the milk out of the oven, I transfer into the flat bottomed pan, straining it through a filer, and then wait until the temperature reaches 105 degrees.
enlarge 20KB, 640x492 93 Waiting until the temperature reaches 105. Only takes maybe 10 min.
enlarge 32KB, 640x403 94 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
enlarge 41KB, 640x479 95
enlarge 30KB, 640x429 96 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.
enlarge 39KB, 640x557 97 Stir until the fork rests on the top. The mix is thick.
enlarge 44KB, 477x640 98 Place the pottery bowl on the two towels, flatten out a filter and cover it,
enlarge 42KB, 640x448 99 Add a lid that covers the size of the bowl, and keeps the filter flat.
enlarge 75KB, 640x540 100 Cover with terry hand towel one way,
enlarge 73KB, 595x640 101 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.
enlarge 23KB, 610x640 102 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.
enlarge 40KB, 640x621 103 put a filter inside a sieve over a bowl you are going to be putting in the fridge.
enlarge 40KB, 640x570 104 Put in by the one cup measure until you have it all in there.
enlarge 31KB, 640x547 105 Cover it with another filter (I like to do this just to keep it super clean).
enlarge 32KB, 640x576 106 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.
enlarge 31KB, 640x561 107 Take the container out of the fridge.
enlarge 24KB, 640x527 108 Take off the top filter and lay it on the inside of the upturned lid.
enlarge 33KB, 640x551 109 Here it is!!
enlarge 28KB, 640x557 110 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.
enlarge 101KB, 616x640 111 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.
enlarge 33KB, 538x640 112 Here it is in one of my Fage containers. It never lasts more than a few days.
enlarge 68KB, 640x581 113 Breakfast is served!
enlarge 56KB, 553x640 114
enlarge 75KB, 510x640 115 my tomatoes
enlarge 91KB, 640x636 116 my salad greens
enlarge 53KB, 720x317 117 Some of my 4 basil plants
enlarge 112KB, 640x576 118 Mache on the left and carrots and basil on the right. The carrots are now 3" long
enlarge 84KB, 720x421 119 Two more flats of basil
enlarge 60KB, 640x535 120 This is for the bread I make to eat. 2 lb flour, shredded carrot, apple,sunflower seeds,whey,butter,yeast, sea salt.
enlarge 59KB, 640x526 121 after 40 min of rising on the AGA
enlarge 85KB, 640x587 122 knocked back and cut in 5/8 and 3/8 for two different size pans.
enlarge 58KB, 640x457 123
enlarge 49KB, 640x502 124 after 40 min. rising ready for oven.
enlarge 57KB, 640x454 125 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.
enlarge 63KB, 640x467 126 Bread cooling on it's side.
enlarge 95KB, 640x624 127 Dog biscuits ready for packaging "omg looks delicious! my pu..." View Comments...
enlarge 81KB, 640x621 128 Miss Tutti waiting for her treat!
enlarge 43KB, 640x433 129 Miss Tutti's Yummy Gluten-Free Dog Treats ready to go to the store.
enlarge 41KB, 399x720 130
enlarge 58KB, 640x600 131 riveted brass ring for dog biscuit cutter.
enlarge 51KB, 640x568 132 Annealing it again to form
enlarge 59KB, 640x582 133 After forming. I will not buff this, as I do not want to contaminate the dough with buffing compound.
enlarge 34KB, 640x474 134
enlarge 52KB, 481x640 135
enlarge 52KB, 640x423 136 This is for 4 dozen biscuits in 2 4 lb. balls
enlarge 73KB, 720x426 137 1/2 of one ball makes 10 bones and 2 hearts
enlarge 81KB, 640x606 138 Yorkshire pudding/popover in a 7" skillet.
enlarge 75KB, 563x640 139
enlarge 81KB, 640x428 140 Chicken breast with spinach leaves and mushrooms dipped in sauce and rolled in GF bread crumbs.
enlarge 72KB, 640x483 141 Five min. before finished top with mozzarella cheese.
enlarge 61KB, 640x573 142 plated.
enlarge 53KB, 640x536 143
enlarge 35KB, 640x472 144 GF Chocolate Torte using 70% and 100% Ghiradelli bars, atop a fresh cranberry sauce.
enlarge 81KB, 638x640 145 GF Sandwich bread Club Sandwich. Mayo, Ham, Mustard, Tomatoes, Lettuce, Swiss Cheese on top. Ten min in oven to melt.
enlarge 69KB, 640x513 146 GF Sandwich loaf.
enlarge 39KB, 609x640 147
enlarge 89KB, 573x640 148
enlarge 71KB, 328x720 149
enlarge 117KB, 579x640 150
enlarge 52KB, 234x720 151
enlarge 66KB, 640x491 152
enlarge 54KB, 640x539 153
enlarge 63KB, 640x544 154
enlarge 52KB, 640x454 155
enlarge 72KB, 640x612 156
enlarge 107KB, 640x496 157 Roast Beef 2 ribs. with onion and garlic.
enlarge 118KB, 640x625 158 drippings from the roast into a cast iron casserole for Yorkshire Pudding.
enlarge 58KB, 720x406 159 When the drippings are bubbling and snapping, you pour in the batter that has been in the fridge for 30 min.
enlarge 129KB, 640x495 160 Adding hot water to the bottom of the roasting pan, and whisking around.
enlarge 89KB, 640x572 161 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.
enlarge 76KB, 640x560 162 Yorkshire Pudding after 20 min in the Aga.
enlarge 78KB, 640x462 163 Finished product.
enlarge 81KB, 640x448 164 Everything on a platter before putting it on my plate.
enlarge 84KB, 640x422 165
enlarge 103KB, 640x572 166 All plated up for dinner.
enlarge 70KB, 640x480 167 Yorkshire pudding for website.
enlarge 104KB, 611x640 168 This was made in a pyrex pie plate 10".
enlarge 99KB, 640x564 169 Dinner Yorkshire pudding with spinach.