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[RiversideLen]

Wishing you a full and speedy recovery, CWC.

This afternoon I made rye pizza dough, enough for 3 small pizzas (1/3 each of rye, semolina and bread flour, hydrated with milk). So for dinner, I had a sliced meatball pizza with a side of green beans, cauliflower and carrot.

[cwcdesign]

Tonight was my second night of having tuna with romaine lettuce and a piece of focaccia from the freezer (it came from the bake shop at work).

I went to Vero Beach over the weekend to see my brother and SIL. With the time change and the long drive I started feeling the effects of a cold on Tuesday. Fortunately I'd taken my ginger chicken vegetable soup out of the freezer for dinner that night and a little for last night. With the help of Mucinex, I think I'm keeping it in my head

[cwcdesign]

Chocomouse - I have one I really like and it's easy. https://bakingsteel.com/blogs/recipes/legendary-english-muffin-recipe

This comes from The Baking Steel - I have both a steel (that Mrs. Cindy gave me) and one of their griddles - I think the cooking technique is as important as the recipe). They have videos on cooking them - I haven't made them in a couple of years even though I keep meaning to - I've also thought about adding whole wheat or white whole wheat to the dough

[BakerAunt]

On Thursday, I baked my Maple Cookies without butter, but this time, I replaced the white whole wheat flour with whole wheat pastry flour. I wanted to see if I liked the texture better, which it turns out I do, and since I bought 8 lbs. of whole wheat pastry flour, forgetting that I still had another 5 lbs. in the outside refrigerator, I have been doing more experimentation. I did not have to add any water, as I do when I use white whole wheat flour. I used my Nordic Ware Autumn cookie stamps, which are square instead of round, like the rest of their line. I initially rolled out the dough with the idea of stamping them, but it did not work well, so I used a Zeroll #16 scoop (1/4 cup). After I flattened them with the stamp, I used a pizza cutter to trim the edges. The Nordic Ware stamps are somewhat of a disappointment. The maple leaf left an excellent impression, the pinecone left a somewhat good impression, but the acorn was disappointing as the design was faint. The taste of the cookies is good, based on a small leftover piece of dough that I baked, for a shorter time, as a small cookie and ate with my tea. It had the more tender crumb, but I will need to check when the regular ones have cooled, as this one was slightly warm. I did a double recipe, which with the larger square stamps, gave me just eleven large cookies.

We each had a cookie for dinner. The taste and texture are excellent, so from now on I will use whole wheat pastry flour along with King Arthur AP.

[BakerAunt]

We had leftover pizza, which was an easy meal, since we drove for an hour to our favorite orchard for apples. We came home with a half bushel of Evercrisp, which is an excellent eating apple, and a favorite of Scott's, a half bushel of original Winesap (the small ones), which is my favorite for baking. We also bought three half bushels of seconds that are for applesauce or apple butter. One is mostly Ida Reds, while the others are a mix. At $10 per bag, they were an excellent bargain. I will start working on them later this week.

[BakerAunt]

On Monday, I used the tomatoes that ripened in the house (we still have some green ones) to make pizza sauce. I froze half of it and used the other half for our dinner pizza. Tomatoes removed from the plants to ripen inside are never as good as the ones that ripen in the height of summer, so sauce is a good use for them.

[navlys]

I purchased a bunch of ripe bananas on sale to make banana bread. Normally I use frozen bananas which I squeeze out of the skin. The recipe called for 3 1/2 bananas per loaf. I made 2 loaves which was a mistake (too much work) . I swear I used this recipe before but I didn't remember having to whisk the eggs and sugar for 10 minutes. I ended up with too much batter. Was it the non frozen bananas? Was it using my KA to whisk the egg/sugar mix? Did I convert the cups to grams incorrectly? One loaf sunk a bit in the middle? Did I pour the batter in unevenly? Will have to taste the results and let you know how it came out!

[BakerAunt]

On Sunday, I baked "Cinnamon Swirl Brad," from the King Arthur whole grain cookbook, a recipe that I have been wanting to try for a while. My changes to the recipe were to replace 4 Tbs. of butter with 3 Tbs. avocado oil, replace the orange juice with water, replace the milk with buttermilk, and to add 1 Tbs. flax meal and 2 Tbs. special dry milk. It was a heavy dough, and I add a teaspoon of water. Next time, I will add an additional tablespoon. It was a fun bread to make, although it takes some doing to roll out a 40-inch rope of dough, which is then coiled into a pan. I used a round Emile Henry baking dish (yes, the one King Arthur is currently selling). I baked it for 33 minutes, but I would probably cut that to 30 minutes, as the bottom was slightly overdone. We enjoyed having slices for dessert tonight. The bread is a bit heavy, so the additional tablespoon of water is needed. I cut the powdered sugar in the glaze from 1 cup to 3/4 cup and used just 1/4 tsp. vanilla, but next time, I would use 1/2 tsp. I did not add the drop of almond extract.

[RiversideLen]

I have a couple of small turkeys in the freezer, on Monday I pulled one out (7.5 pounds) and have slow thawing it in the fridge. I prepped it for the oven early this afternoon. It was still somewhat icy but not too bad. I split it down the back and seasoned both sides with salt, a touch of garlic powder and thyme. I put it in a 2 inch tall half sheet pan, it's a pretty good fit. It's in the oven now.

One hour 45 minutes later it is out of the oven.

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[RiversideLen]

I had the equivalent of a patty melt but made with slices of pork tenderloin instead of a burger patty, with Mexican style cheese - the kind you use for quesadillas - green beans and cauliflower (a cauliflower goes a long way!).

[BakerAunt]

For breakfast on Monday and into the week, I baked the pumpkin muffin recipe that I tried last week and found had too much spice. So, in addition to my other changes, this time I use ¾ tsp. cinnamon, ¼ tsp. allspice, and 1/8 tsp. cloves. I chose this spice combination, as it is what I use in my spiced cider. Scott and I much prefer this version of the recipe, since the cider flavor comes through, along with the pumpkin and the spices.

After dinner on Monday, I baked a new recipe, "The Perfect Zucchini Quiche," which I printed from a Williams-Sonoma email some years ago and had not yet gotten around to trying. It uses grated, cooked zucchini in the quiche, with slices of zucchini on top. I substituted my usual oil-buttermilk crust for their butter one, which also saved me a lot of time. (Those instructions were half the recipe space!) I replaced shallots with onion, as that is what I have, and used olive oil instead of butter to sauté them and the grated zucchini. I replaced the recipe's combination of a cup of heavy cream plus a cup of milk with 12 oz of low-fat evaporated milk and 3 oz. of regular evaporated milk that I had left over from when I baked the pumpkin pie. I added a bit of water (rinsing out the can) to get the 2 cups. I replaced 2 Tbs. fresh basil with 2 tsp. dried basil. I cut the salt in the filling from 2 tsp. to ½ tsp., since there is plenty of salt in the Parmesan. The directions said 1 cup of grated Parmesan, or 4 oz., but 2 oz. would have easily filled a cup when compacted. I went ahead and put 2 oz. into the quiche filling (they said to divide between the filling and the topping) and just grated some Parmesan over the top. The recipe called for using a blender to mix the egg and the cream and milk. I only get out the blender if it is really needed, so I used a whisk. It also called for slicing the zucchini for the topping very thin with a mandoline. However, I've never used the one I had and was not going to start now, so I sliced half of a larger zucchini (recipe called for a small one) with a serrated knife and got them pretty thin. It was not stated how the slices should be arranged; I covered the top, then put a few slices overlapping. I grated Parmesan on top--definitely not 2 oz. more! The quiche took 50 minutes to bake. The instructions stated to cool for an hour, then loosely cover with foil and refrigerate, but after an hour, even on an elevated rack, the quiche seemed too warm to me, so I gave it more time before refrigerating overnight. I will be eating it for lunches during the week.

[BakerAunt]

CWC design--I think that I also printed that recipe when I subscribed to the WP. One of these days, I will try it.

I made Spaghetti Squash Faux Lasagna for dinner on Monday. I played with the recipe by adding sauteed red bell pepper (from our garden), chopped celery, and some kale to the ground turkey. The tomato sauce, which I froze in September, came from our tomatoes. I now use 2 tsp. of Penzey's Bouquet Garni as the seasoning, as it works well with the sauce and squash and does not aggravate Scott's digestive system. We have enough for two more nights.

[chocomouse]

I made two loaves of whole wheat bread, and added 2/3 cup of mixed grains to the dough. That will be enough sandwiches for a couple of weeks (one loaf is in the freezer).

[BakerAunt]

On Saturday, I baked the Pumpkin Mixed Grains Sandwich Bread that I have been developing. I decided to try it as three 8 x 4 loaves rather than as two 9 x 5 loaves that are slightly too much dough for the pans. They came out at a reasonable size, although I would prefer slightly higher. I got them a bit overdone at 204 F. I should have checked them after 35 minutes rather than 38 minutes, or maybe a little sooner (The larger loaves bake for more than 45 minutes.)

[cwcdesign]

Tonight consisted of making dinner from what was on hand, starting with some frozen ravioli. My next decision was to make my no cook Alfredo Sauce (half a batch), and then I added the other half of the Stouffer's spinach soufflé that I had for dinner last night. It was delicious and I have dinner for tomorrow night too.