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Tuesday was a busy baking day in preparation for traveling on Wednesday and Thursday. I baked my version of Moomie's buns as nine large rolls. I baked the KAF Christmas Scones, substituting in buttermilk, mixed dried fruit, and some whole wheat pastry flour. I baked two batches of the KAF sourdough crackers--one with cheese powder and one with Penzey's Buttermilk Ranch dressing. On Saturday afternoon, I baked Oatmeal-Chocolate Chip Cookies, since we have an invitation from friends to join their family for hamburgers and hotdogs tonight. I've been working on perfecting my cookie recipe. This time I used part bread flour, part KAF all-purpose flour, part white whole wheat flour, and some ground flax meal. I'm pleased with the cookies warm from the oven. (Who wouldn't be?) I will see how their texture is when cooled.
As noted in another thread, the edit button was kind of faint, so I changed the color code.
All I baked this week was Vienna Bread. I did, horror of horrors, buy hot dog buns the other day, because they were on sale and it's Memorial Day Weekend. Hot dogs and potato salad were standard fare on Memorial Day at my mother's house. (I'll make the potato salad tomorrow, because it is best if allowed to age for a day, and will post my reconstruction of her recipe, it's quite a bit different than any other potato salad I've had.)
The Chicago Style hot dog buns on the KAF site are OK, but still a bit heavy compared to 'real' Chicago hot dog buns, and they don't quite hold up to a 'loaded dog' the way a true Chicago dog's bun should. There's a shop in town that gets Vienna beef dogs and buns from Chi and that day-glow green relish that they use in Chicago, when I get desperate for a real Chicago dog, I go there. (There's a new chain restaurant in town called Freddy's that sells something they call a Chicago dog, but it's such a miss from the real thing, they serve it on what appears to be a New England Lobster Roll bun!)
I will have to look at that ATK book on preserving. I do have the Ball book. Last year I made jam for the first time but ran into an issue with the blueberry pie filling (did not make enough for the quart jar that I had sterilized, which I ended up freezing instead). People on the Baking Circle told me that blueberries have a lot of water in them, so I would need to make a larger recipe. It would be fun to branch out into other food items.
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