Look what I made!

[taste_is_sweet]

Harvest Bread from that really neat SGA fandom cookbook that I was telling you about.

And oh, man, did it turn out perfectly. I didn't use whole wheat flour (the darling husband doesn't like it) or crushed walnuts (the darling husband was disappointed, but I was concerned that Javier might choke on them), and possibly twice as much sugar (I kind of forgot to measure it before I softened it in the microwave. And by 'kind of', I mean, yes, yes I did). And fish_echo did not actually say what size of pan to bake the bread in, so I had to estimate by her photograph of the finished product that something wider and flatter was the right idea.

BUT, it was still fantastic! Truly. It wasn't easy to assemble the multitude of ingredients (and I had to actually grate the carrots myself because Kroger didn't have any conveniently pre-grated in plastic bags the way I was counting on, the bastards), but I swear, I have never made any kind of dessert bread that was this good. And considering my banana bread is a favourite around here, that's saying a lot.

Here, have a picture:



fish_echo, you are a deity among genderlessly-anonymous LJ users for coming up with this stuff. Thank you so much for this. I'm so excited to try the other recipes!

Comments

[fish-echo.livejournal.com]

Hmm, all this talk of the berry pie has made me hungry for it! Clearly the only thing to do is make it again! (Note to self: buy berries.)

This time I'll take notes and I'll even try to make it following my 'recipe' rather than my memory (we'll see how well that goes. I'm pants at actually measuring things properly for pies.). And if I actually post it in a timely manner then mayhap it will be useful/reassuring.

The thing about the berry pot pie is that it is inspired by the fact that I love berries and I dislike the strange really thick texture of classic fruit pies. So I just put in a bit of flour (so the sauce wouldn't be insanely thin) and some sugar (because who doesn't like a bit of sugar) and said, 'Hot, syrupy, berry goodness under a crust! Excellent'

So I'm not sure it should actually be intimidating so much as 'just throw things in the bowl and it'll be fine'.

And as far as getting the crust into the bowl, I just used a store-bought standard pie crust and put it in the bowl, pressing a bit or creasing a bit as needed, and folded over what remained to make the top crust. I'm sure one could do a proper pie crust thing, but this is not meant to be that complicated of a thing. Perhaps this is one of those food things that seems more complicated in writing because of all of the approximations than it seems in person, when you can say, 'see, look at what I'm doing now'? I shall try to photo-document better the next time I make it, so I can bring a bit of the 'being in the kitchen with the cook' explanation to the text.

PS. Thanks for the banana bread recipe link. Tasty and idiot-proof are both excellent traits in recipes, I feel :)

[taste-is-sweet.livejournal.com]

You are most welcome.

Thank you for the pie pep-talk, too! I might 'cheat' and use two pie crusts, one for the bowl part and one for the top, just 'cause a single pie crust folded over seems very small. Hrm.

I'm sure I'll add much more sugar than you do, but it really sounds delicious. Maybe the week after next, after I try the apple pie again. ;D

[fish-echo.livejournal.com]

More sugar certainly won't hurt anything :)