Using the newfound wisdom she gained during Flour Power month in March 2020, Andrea recently subbed in spelt flour to make Ina Garten’s Chicken Pot Pie. Result? Absolute rave reviews from her family. Stefin couldn’t recall during the taping of the show where she had subbed spelt recently, but remembered later that spelt makes a fabulous pizza dough. If you’re getting low on flour, Shipton Mills in the UK and Bluebird Grain Farms and Maine Grains in the US are some smaller mills that are shipping alternative flours, although (understandably) more slowly than normal.
Recipe Review: Samoa Cookie Bars from Life, Love and Sugar
Andrea had a great experience with this recipe from food blogger Lindsay over at Life Love and Sugar. She decided to cut the recipe down and baked it in her 4×6 loaf pan, which is about a third of the original size called for in the recipe. Stefin made the original size, and both hosts needs the optional water in their shortbread crust to make it stick together. Andrea skipped the parchment lining and used Baker’s Joy to prevent sticking. For the shortbread crust, Andrea baked for 11 minutes in her smaller pan, while Stefin needed 17 minutes for her 9×9 pan. Stefin (with assistance from her son) used canned caramel, allowing her to skip the step of melting the caramels and adding butter and water. She decided to let her bars sit overnight for her caramel layer to set up properly. Both of the hosts families were thrilled with the final result and these tasty treats disappeared in record time.
Bake Along: Pineapple Upside Down Skillet Cake from King Arthur Flour
The hosts are very excited to try this recipe from friend of the show PJ Hamel over at King Arthur Flour and Andrea is thrilled to be able to use her mother’s nine inch cast iron skillet. The hosts both agree that a cast iron skillet is a valuable investment piece for your kitchen. Bake along, post your pics, and let us know how this recipe turns out for you!
Food History Deep Dive: Desserts of the 1920’s
The hosts take a deep dive into the food history of the 1920s to discover why innovations in science and technology 100 years ago are still influencing how we bake and eat today. From home refrigeration, to skillet cakes, to the increase in home ice cream consumption, the hosts revel in the discoveries that led to some of their favorite treats, and can’t imagine a world without them.
Previously on Preheated …
Three Years Ago: Episode 27: Bizcochito Cookies, Fun to Say and Eat!
Two Years Ago: Episode 75: Kit Kat Candy Queen
One Year Ago: Episode 124: Crackers of Consequence
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