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Farm Kitchen:  Variations on homemade bakeover crusts  |
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ivmeer
True Blue Farmgirl
409 Posts
Amanda
Pawtucket
RI
USA
409 Posts |
 Posted - May 24 2006 : 4:24:41 PM
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I never use mixes, and I've played around with the "basic crust" recipe. For instance, I made an herbed crust by stirring fresh basil into the basic crust dough. I made a cornbread crust by substituting milk for the water, cornmeal for half the flour, and adding two tablespoons of sugar to the mix. I made a whole wheat crust by substituting whole wheat flour for half of the flour.
Does MJ have any variations on the basic crust in any of her magazines? Do any other farmgirls tinker with the basic crust recipe? |
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Phils Ann
True Blue Farmgirl
1095 Posts
Ann
Parsonsburg
Maryland
USA
1095 Posts |
Posted - May 25 2006 : 05:22:09 AM
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Amanda, hi! In her book, MaryJane gives the crust recipe. On the webpage for the mix, I believe the ingredient list for the whole wheat mix shows it to have 100% white whole wheat flour. That's how I do it, as I have local access to white whole wheat in the grocery store. King Arthur Flour Co. sells it by internet and catalog, too. The white has a milder flavor, but the overall texture is probably still heavier than if regular flour was used. I'm trying to get away from non-whole grain...
How did your cornmeal crust turn out? That sounds interesting.
There is a Redeemer. |
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ivmeer
True Blue Farmgirl
409 Posts
Amanda
Pawtucket
RI
USA
409 Posts |
Posted - May 25 2006 : 3:00:50 PM
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I'm aware that the recipe is in the book. I use the "basic crust recipe" from MaryJanes book. I was wondering if, in the cooking issue of the magazine, there were any variations on the basic crust recipe that I hadn't thought of myself or if any other farmgirls had come up with ideas.
The cornmeal crust turned out great. I used it on a bakeover with black beans, winter squash, okra, and corn. It probably would have been better with some Jack or Colby cheese, but I didn't think to put any in. |
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rabbithorns
True Blue Farmgirl
544 Posts
Allison
Fort Scott
KS
USA
544 Posts |
Posted - May 25 2006 : 8:58:59 PM
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Wow! That bakeover sounds delicious. I just use my own favorite biscuit recipe for the crust since I like biscuit-like bread. My recipe is just some sugar and cream away from a nice scone recipe, so I can use the scone recipe for dessert bakeovers (also dried fruit in the sweet crust is nice). I can also add grated cheese and/or herbs to the biscuit recipe for a savory crust. Since the biscuit recipe and the scone recipe are foolproof (for me - I'm a terrible cook so if it works, I don't mess with it), I just stick with those. Seasoning them doesn't change the basic recipe at all.
http://www.rabbithorns.etsy.com |
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Phils Ann
True Blue Farmgirl
1095 Posts
Ann
Parsonsburg
Maryland
USA
1095 Posts |
Posted - May 27 2006 : 08:16:20 AM
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Amanda, Hi... Your cornbread bakeover sounds delicious. In the new magazine, the bakeovers can be substituted with other mixes: Buttermilk Bisquit, Shepherd's Panbread mix, Focaccia Bread Mix, as well as cornbread. Also, there are recipes for using the bakeover mix with olive oil, honey and water to make panbreads, baked in the oven with ingredients on top. If you want to email me, I'll give you the recipe for the panbread and some ideas for toppings. We really liked these. Ann
There is a Redeemer. |
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Mumof3
True Blue Farmgirl
3890 Posts
Karin
Ellenwood
GA
USA
3890 Posts |
Posted - Jun 05 2006 : 12:16:32 PM
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I made a Bakeover for our Linger-Longer at church yesterday and it went in a flash!! (After fasting all day, these people were hungry!) I used the potato-jalapeno recipe from the new magazine. Everyone raved about it- and I was happy to tell them it was a MaryJane creation! Gotta love her.
Karin |
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ivmeer
True Blue Farmgirl
409 Posts
Amanda
Pawtucket
RI
USA
409 Posts |
Posted - Jun 12 2006 : 11:07:06 AM
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Ann, I guess I wasn't clear. I don't use mixes, not even Mary Jane's, ever, at all. What I was interested in knowing was if anyone else had played with the "basic crust" recipe or if there were other specific recipes for homemade bakeover crusts other than the "basic crust" anywhere else in MJ's literature.
Allison, thanks for the tips. Since MJ's "basic crust" is effectively a pared-down biscuit recipe, adding cheese to it would probably be wonderful, especially in a southern or southwestern style bakeover.
(Hm...I'm already getting ideas. Sweet potatoes, tomatoes, okra and corn, spiced with a little thyme and worcestershire sauce, with a cheese-biscuit crust) |
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Farm Kitchen: Variations on homemade bakeover crusts |
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Variations on homemade bakeover crusts
