Blueberry Corn Muffins

 Just like it says, no changes, makes 10 for me

Blueberry Corn Muffins

INGREDIENTS

• 3/4 cup milk
• 1 tablespoon lemon juice (see note)
• 1-1/2 cups all purpose flour, spooned into measuring cup and leveled-off
• 1/2 cup yellow cornmeal
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup blueberries (see note)
• 2 large eggs
• 1-1/2 teaspoons vanilla extract
• Zest of 1 lemon (about 1-1/2 teaspoons)
• 1 stick unsalted butter, melted

INSTRUCTIONS

1. Preheat the oven to 350°F degrees. Line a muffin pan with paper liners (don't skip the liners or the blueberries will stick to the pan).
2. Combine the milk and lemon juice. Let sit for 10 minutes.
3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
4. Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
5. In a separate bowl, whisk together the eggs, milk/lemon mixture, vanilla and lemon zest. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix. 
6. Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.

Oven baked bacon

Preheat oven to 400 F

 1 package Niman Ranch bacon

Large cookie sheet with foil and parchment on top

Lay out bacon in one layer - cook 12 min, flip, cook 3-5 min

Buttermilk Biscuits

 These sound great and she even gives a recipe to halve it!

https://www.livewellbakeoften.com/easy-buttermilk-biscuits/

Easy Buttermilk Biscuits

These Easy Buttermilk Biscuits are incredibly soft, tall, flaky, and buttery. Serve these with some jam, gravy, or your topping of choice for an easy and delicious breakfast!

 Course Breakfast

 Cuisine American

 Keyword easy buttermilk biscuits

 Prep Time 15 minutes

 Cook Time 15 minutes

 Total Time 30 minutes

 Servings 10 biscuits

 Author Danielle

Ingredients

• 2 cups (250 grams) all-purpose flour, spooned & leveled
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 2 teaspoons sugar
• 1 teaspoon salt
• 6 tablespoons (85 grams) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold buttermilk, plus more for the tops of the biscuits

Instructions

• Preheat oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the in the cubed cold butter and cut into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea sized pieces of butter. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together.
• Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat this process two more times.
• Place the dough onto a lightly floured surface and pat it down into a 1/2-inch thick rectangle (make sure to measure!). Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 10 to 12 biscuits. I suggest trying to get as many as you can the first time, as you continue to work the dough the biscuits won't be quite as good.
• Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk.
• Bake at 450°F for about 15-17 minutes or until lightly golden brown. Remove from the oven and brush with melted butter if desired. Allow to cool for a few minutes, serve, and enjoy!
  
  
  Half recipe:
  
  
  1 cup (125 grams) all-purpose flour, spooned & leveled
  1 and 1/2 teaspoons baking powder
  1/8 teaspoon baking soda
  1 teaspoon sugar
  1/2 teaspoon salt
  3 tablespoons (45 grams) cold unsalted butter, cubed
  1/4 cup plus 2 tablespoons cold buttermilk
  
  

Conversion chart for powdered milk

 https://preparednessadvice.com/conversion-chart-for-powdered-milk/

Use this conversion chart for mixing up a batch in any recipe calling for milk as well as for drinking. In a recipe, you can add the dry milk to your dry ingredients and water to your wet ingredients. There’s no need to mix it together first.

• 1 Cup Milk = 1 Cup Water + 3 Tablespoons Powdered Milk
• 3/4 Cup Milk = 3/4 Cup Water + 2 1/4 Tablespoons Powdered Milk
• 2/3 Cup Milk = 2/3 Cup Water + 2 Tablespoons Powdered Milk
• 1/2 Cup Milk = 1/2 Cup Water + 1 1/2 Tablespoons Powdered Milk
• 1/3 Cup Milk = 1/3 Cup Water + 1 Tablespoon Powdered Milk
• 1/4 Cup Milk = 1/4 Cup Water + 3/4 Tablespoon Powdered Milk

Get a printable version of this chart here.

Powdered milk recipes

You would think that mixing together water and dry milk would be a no-brainer. However, if there’s one food that can really go wrong, depending a lot on the brand of milk, it’s this one. I have memories from my childhood of my mom serving Carnation Instant Milk, and it scarred me for life.

I want to spare you and your family that pain with a recipe that is better-tasting, along with 3 recipes for using powdered milk in different ways.

Delicious Basic Milk Recipe

When making 1 gallon add ½ cup sugar (or more, to taste) and up to 1 teaspoon vanilla to taste. Mix well, chill, and then serve.

How To Make your own Sweetened Condensed Milk (14 oz. can)

• 1/2 cup hot water
• 1 cup dry powdered milk
• 1 cup sugar
• 1 tablespoon butter

Blend VERY WELL in blender.

Make your own Evaporated Milk (12 oz. Can)

• 1-1/2 cup water
• 1/2 cup + 1 tablespoon dry milk
• Blend VERY WELL in blender.

How To Make your own Buttermilk

Add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes. Buttermilk can make a good recipe even better. Here’s an article that explains how to use more buttermilk in your recipes.

Two types of powdered milk to consider are whole milk (doesn’t have the same lengthy shelf life as non-fat, but if you have babies or toddlers in the household, you may want this) and hormone free milk. This isn’t easy to find but for certain special diets, it’s something to stock up on.

By the way, another related product you may not know about is dried heavy cream. This can really come in handy for making homemade coffee creamers or adding to recipes when you don’t have fresh cream.

Pumpkin Pie

 

• 1 - 15 ounce can 100% Pure Pumpkin
• 1 - 14 ounce can Sweetened Condensed Milk
• 2 Eggs
• 2 teaspoon pumpkin pie spice 
• 1/4 teaspoon Salt

4" tartlets

Bake at 400 35-40 min

Sous vide

185 for 1 hour

Bread Machine Recipes

 https://www.goodhousekeeping.com/food-recipes/g32071475/bread-machine-recipes/

Shokupan

For today, I am using the dough from the pork bbq stuffed milk rolls, but I am baking it in a pullman style pan - never used one before and I was looking for a little time and temp guidance.  This looks like a great recipe and the directions are spot on.  I also like that it gives baker's percentages - infinitely adaptable (and they have kindly given conversions for 2 pan sizes!)

{see comment to this post for more info on pan size, dough qty and bake time/temp - these pics below are from the bake the comment is based on}

Japanese Milk Bread

Recipe posted below in case it disappears, but the formatting disappeared when I copypastad and I feel too lazy now to format it correctly. Its for just in case anyway and the link to the actual recipe includes great info and videos. 

Speaking of videos - this is a video of what the dough consistency should look like before you leave it to knead.

I started with 360g flour and still gradually added more, slowly and slightly, until I achieved this consistency. Since I kept the mixer kneading while I added flour, I cut the kneading time to 15 minutes instead of 20. Put a small amount of veg oil in a dish and set out a large bowl - turn the kneaded dough into the large bowl, coat hands in veg oil to hand shape into a ball, use same oil to lightly coat inside of bowl, leave ball of dough to rise in bowl covered with towel or plastic wrap.

Japanese Milk Bread U shaping method. For the spiral method, please look at the whole wheat milk bread recipe. Measurement included for 13" x 4" (9" x 4") Pullman loaf pans. 3 hrs 30 mins 3 hrs 30 mins Side Dish Japanese 1 loaf Ingredients 440 g bread flour 290 g milk 26 g sugar 9 g salt 53 g soft butter 13 g sweetened condensed milk 4 g yeast Instructions Using a Stand Mixer 1. Add milk, yeast, sugar, condensed milk, and flour to the bowl of a stand mixer. Use the mixer hook to incorporate the ingredients quickly. Low speed for 2 minutes. Add salt, and switch to medium speed for 6 minutes. Add butter. Medium speed for 5-6 minutes. The final dough's temperature is 79-82 F / 26-28 C. (See notes below) 2. Bulk fermentation for about 60 minutes at 86 F / 30 C (85% humidity). Use the finger dent test to check if the dough is fermented enough. See my video for the visual explanation. 3. Divide the dough into 3 parts evenly. Fold and round each piece. Covered with a damp cloth or paper towel. Bench rest for 20 minutes. 4. Take one piece and use a rolling pin to flatten the dough into a 4 in x 6 in (10 cm x 15 cm) sheet. Pinch one end and fold the other end lengthwise. With the fold opening downwards, form it into a U shape and place it into one end of the bread pan. 5. Repeat the same process for the second piece and place it on the other end. Do the last one and place in the middle. Make sure all the ends of the dough hit the bread pan without large gaps. 6. Final proofing at 90 F / 32 C (85% humidity) until the dough rises to 80% of the pan for square shaped toast (about one hour). Preheat the oven ahead of time to 395 F / 200 C. 7. Cover the pan with a lid and bake for 30 minutes. 8. Shake the pan 1-2 times and transfer the bread to a cooling rack. Wait till it completely cools down before slicing. Using a Bread Maker 1. Add milk, salt, sugar, soft butter, condensed milk, and flour to the bread maker and yeat to the automatic dispenser. If your bread maker doesn't have an automatic dispenser, add yeast 3 minutes after mixing starts. Prep Time Cook Time Total Time Course: Cuisine: Servings: (100%) (66%) (6%) (2%) (12%) (3%) (1%) 5 from 1 vote 2. Select "pizza dough" to make the dough only. My bread maker takes 45 minutes. 3. After the cycle is finished, take the dough out and divide it into 3 parts evenly. Covered with a damped cloth or paper towel. Bench rest for 30 minutes. 4. Take one piece and use a rolling pin to flatten the dough into a 4 in x 6 in (10 cm x 15 cm) sheet. Pinch one end and fold the other end lengthwise. With the fold opening downwards, form it into a U shape and place it into one end of the bread pan. 5. Repeat the same process for the second piece and place it on the other end. Do the last one and place in the middle. Make sure all the ends of the dough hit the bread pan without large gaps. 6. Final proofing at 82F / 28 C (80% humidity) until the dough rises to 80% of the pan for square shaped toast. 7. Preheat the oven ahead of time to 395 F / 200 C. Cover the pan with a lid and bake for 30 minutes. 8. Shake the pan 1-2 times and transfer the bread to a cooling rack. Wait till it completely cools down before slicing. Notes The time for mixing the dough is only for reference. The duration depends on your room temperature and dough's condition. Whole milk or skim milk works fine. For the small Pullman loaf pan (2200 ml), here're the measurements: 318g bread flour 210g milk 19g sugar 6g salt 38g soft butter 10g sweetened condensed milk 3g yeast