author2
222CommentsConnecticut, USAJoined August 31st, 2007
I'm a reluctantly divorced woman of a certain age who enjoys learning new things. I've been baking since I was a kid. I had a kid's cookbook and I remember baking chocolate chip cookies when I was 8 years old. I've brewed beer made yogurt and bread. I love anything with chocolate! I enjoy reading science fiction. I have a wonderful sewing/embroidery machine that allows me to create beautiful gifts for people & myself.

Achievements

100+ Comments Earned a bronze medal
  • HollyHarken commented on audreyobscura's instructable Perfect Pizza Dough Recipe4 months ago
    Perfect Pizza Dough Recipe

    Yes. I leave it in my oven all of the time. It helps keep my oven at an even temperature.

    View Instructable »
  • HollyHarken commented on audreyobscura's instructable Sourdough Starter and Bread Recipe4 months ago
    Sourdough Starter and Bread Recipe

    Thank you! I see that the full instructable is now published :) Now I can save it to my favorites and always have it when I want to try making sourdough.

    View Instructable »
  • HollyHarken commented on audreyobscura's instructable Perfect Pizza Dough Recipe4 months ago
    Perfect Pizza Dough Recipe

    I have found that pre-baking my pizza crusts helps keep it from getting soggy. I par bake my crusts at 400 degrees for 10 minutes and let them cool to room temperature. I use the bit 2.5 gallon zip bags to store my crusts in the freezer. when I want to make a homemade pizza, I simply pull out a frozen crust and add my ingredients. By the time I'm ready to bake it, the crust has thawed.

    View Instructable »
  • HollyHarken commented on audreyobscura's instructable Sourdough Starter and Bread Recipe4 months ago
    Sourdough Starter and Bread Recipe

    This is a fantastic instructable on Sourdough! My question is how long do you bake the bread? You don't tell us other than to preheat the oven to 425. Also you hinted at how to bake the bread without a Dutch Oven, but that isn't anywhere in the instructable that I can find. Am I missing something?

    View Instructable »
  • HollyHarken commented on Joerg Engels's instructable Pure Rye Bread6 months ago
    Pure Rye Bread

    I found some sourdough starter at this site: http://www.germandeli.com/Seitenbacher-Natural-Sourdough-75-Grams

    View Instructable »
  • HollyHarken commented on Joerg Engels's instructable Pure Rye Bread7 months ago
    Pure Rye Bread

    Great Instructable! I used to live in Germany and I truly miss the wonderful breads that are available in every city and town. I have many great memories of going to buy fresh bread from the bakery as a child. Thankfully I live in an area with a large Polish population here in New England, so there is a local bakery that makes the best rye bread. Now I have a recipe if I ever need one. Of course many of the ingredients are hard to get here in the USA as they aren't available in local grocery stores. King Arthur flour's website is a great source for ingredients for those of us that can't buy the ingredients locally.

    View Instructable »
  • HollyHarken commented on LuigiG's instructable Knockoff Nutella7 months ago
    Knockoff Nutella

    Palm oil is not bad for you. We've been fed a line of BS by the Soybean industry about saturated fats. Our bodies need it to function. People in the Pacific Islands do not have heart disease until they start eating a Western style diet. Educate yourself before condemning a food. Read the book "The Coconut Oil Miraicle". Why do you think it is the fastest growing "new" food out there?

    View Instructable »
  • HollyHarken commented on LuigiG's instructable Knockoff Nutella8 months ago
    Knockoff Nutella

    You got my vote. I use an easier (at least I think so) method of skinning hazelnuts that I learned from The Cake Bible book. Howto skin Hazelnuts½cup of shelled hazelnuts 1½ cups water2tablespoons baking sodaIna large saucepan bring 1 ½ cups of water to a boil. Add in 2 tablespoons baking soda. Boil thenuts for 3 minutes. The water will turnvery purple black from the skins. Pull out a nut and test it under cold runningwater to see if the skin slips off. Ifind wearing nitrile gloves helps keep my hands from turning a funky color fromthe skins. The skin should slip off withease. If not, then boil a few moreminutes. Pour the nuts into a colander andrun under cold water to rinse off the skins. This is where having the gloves on comes inhandy. Onc...

    see more »

    You got my vote. I use an easier (at least I think so) method of skinning hazelnuts that I learned from The Cake Bible book. Howto skin Hazelnuts½cup of shelled hazelnuts 1½ cups water2tablespoons baking sodaIna large saucepan bring 1 ½ cups of water to a boil. Add in 2 tablespoons baking soda. Boil thenuts for 3 minutes. The water will turnvery purple black from the skins. Pull out a nut and test it under cold runningwater to see if the skin slips off. Ifind wearing nitrile gloves helps keep my hands from turning a funky color fromthe skins. The skin should slip off withease. If not, then boil a few moreminutes. Pour the nuts into a colander andrun under cold water to rinse off the skins. This is where having the gloves on comes inhandy. Once all of the nuts are clean, placethem on a cookie sheet and toast them in an oven at 350°F for 20 minutes oruntil they are lightly browned.Watchcarefully so that they don’t burn! Iusually give the pan a shake halfway through to make sure that everything isbrowning nicely.

    View Instructable »
  • Black Magic Hidden Pumpkin Bread

    What a great idea. As a long time baker I wouldn't mix up the second black batch until the first one is baked, cooled & cut out. The mix has baking soda in it and will work better if it isn't mixed ahead of time and left to sit for an hour. From King Arthur Flour's website:Baking soda works by reacting with the naturally acidic ingredients in a dough or batter (e.g., buttermilk, sour cream, citrus juice or, less obvious, brown sugar, chocolate, or molasses). It releases most of its gas immediately when combined with an acid and moisture, and a bit more when heated. Try to get a baking soda dough into the oven as quickly as you can, as it begins losing its leavening ability as soon as it's mixed.I also noticed in your photos that the pumpkin in the center looks to be a bit scorche...

    see more »

    What a great idea. As a long time baker I wouldn't mix up the second black batch until the first one is baked, cooled & cut out. The mix has baking soda in it and will work better if it isn't mixed ahead of time and left to sit for an hour. From King Arthur Flour's website:Baking soda works by reacting with the naturally acidic ingredients in a dough or batter (e.g., buttermilk, sour cream, citrus juice or, less obvious, brown sugar, chocolate, or molasses). It releases most of its gas immediately when combined with an acid and moisture, and a bit more when heated. Try to get a baking soda dough into the oven as quickly as you can, as it begins losing its leavening ability as soon as it's mixed.I also noticed in your photos that the pumpkin in the center looks to be a bit scorched on the bottom. I'd put a layer of the black down and settle the pumpkins in it and then add the rest of the black mix. Very creative! I voted for it!!

    View Instructable »
  • HollyHarken commented on Nick70587's instructable Home Defense Mace1 year ago
    Home Defense Mace

    Beautiful! Ingenious idea for finding the center of the ball and then building the drill press jig. This has me thinking, and thinking. My grandfather-in-law used to make these beautiful Styrofoam balls with Chrismas lights in them. I can see using your method to mark the ball. Sadly he didn't leave instructions on how to make these beautiful light balls. I'm not about to take mine apart to figure it out. Your ible gives me some ideas on how he made them. He was a machinist so he knew how to do the math.

    View Instructable »
  • Amazing Homemade Pizza Dough

    Thanks Matt for the recipe! I've often asked our local pizzeria for their dough recipe as it is so good. They've always refused to give it to me. I'm an experienced bread and pizza maker so I plan on giving your recipe a try. I use my Kitchen Aid mixer and dough hook to make my bread dough's as it is faster and easier for me to make dough. I start by adding the dry ingredients to the bowl, give it a mix and then add the wet. Since the yeast is well insulated in the flour I don't have to worry about my water being too hot. I've always pre-baked my pizza dough on a stone before adding my toppings and baking to finish the pizza. According to your recipe you said that you had some flour left over. How much would you say you have left?

    View Instructable »
  • HollyHarken commented on Paige Russell's instructable Best Stain Remover1 year ago
    Best Stain Remover

    My boyfriend love to work on cars and always wipes his dirty, greasy hands on the back of his pants. I've found that soaking his clothes in a mixture of Dawn dish soap and Oxy Clean in a bucket does a great job of cleaning off the automotive grease. Prior to that I was using tons of hand sanitizer as that works too. The Dawn/Oxy Clean combo are my go to cleaners now, oh and a 5 gallon bucket to soak them in :)

    View Instructable »