Search Results for '("C'

[Mike Nolan]

I might have to make some cinnamon rolls this week, saw a video that looked real good and came up with most of a recipe for it. (The dough is not the same, but the filling and shmear seem pretty close.)

[Mike Nolan]

I got Diane a hot roast beef sandwich (bread, meat, mashed potatoes, gravy) from a local restaurant, because she's having some issues with stuff like seeds in breads getting stuck in the socket from her tooth extraction last week.

I'll have some kind of sandwich, I guess.

[RiversideLen]

All the baking here looks great, I'm settling for store bought cookies tonight (Whole Foods 365 brand of sandwich cremes, Oreo knockoffs, the best version I've had).

[BakerAunt]

That is yummy, Joan! I like those meals that go another night.

Our dinner on Wednesday was the last two pork chops, the rest of the zucchini stir-fry, and a new stir-fry of brown and wild rice (from the earlier batch of rice) that I added to sauteed red bell pepper and green onion, then broccoli florets and a cup of chicken broth (Penzey's chicken base, as I did not have a small amount available). There is enough of the stir-fry to have with tomorrow's dinner.

[BakerAunt]

I have been looking for smaller, upright freezers that will fit into our garage--along with two cars, our bicycles, my husband's wooden rowboat on trailer that lives there over the winter, as well as the machinery (water softener, heater, well pump and holding tank). It would need to be "garage ready" and also self-defrosting, as I have no faith in my ability to keep track of when it needs to be defrosted manually, or my eagerness to do it.

I have noticed a significant trend in that many of these upright freezers are designed to switch between refrigerator and freezer mode. That was the case with the ones at Lowe's and also online at Best Buy. Does anyone have experience with these dual refrigerator or freezer appliances? I'm somewhat suspicious that they can do both equally well, and I just want a freezer, but dual is mostly what they make for the smaller ones.

[BakerAunt]

On Tuesday, I baked a Braided Apple Filling loaf. I used my cinnamon roll dough and filling that I froze nearly two years ago. I had a lot of filling and enough was left over that I used the dough that I cut off at the corners to make a mini-braided loaf. I have a baking mat that I bought from King Arthur that has the instructions on how to do a filled bread (also on how to do a six-strand braided bread), but I also looked at the Braided Lemon Bread recipe that they have. I baked the loaves at 350 F, which works better for an oil based rather than a butter based filled loaf. The little loaf was done in about 20 minutes. The larger loaf, toward the back of the oven was done after 25 minutes. I cut the little one in half while it was still warm and had it for tea, leaving the other half for Scott when he got back from the woods to have with his tea. We also each had a slice for dessert. I am pleased that the filling, made with regular Clear Jel held up over the two years. I still have another, larger container of filling to use in sweet rolls.

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[BakerAunt]

For Monday night's dinner, I made pecan-coated boneless pork chops, and a stir-fry of brown and wild rice (cooked in the rice cooker in turkey broth from the freezer), with green onions, mushrooms, and yellow zucchini.

[cwcdesign]

I am annoyed with myself - I overproofed the bread. I checked at an hour and thought it looked good, but then thought maybe I should give it another ½ hour (recipe said 2 hours). I need to learn to trust myself more

[Mike Nolan]

Had a new arborist out today, looking closely at the big chestnut, it is putting out some new leaves, so it appears it may have been heat stress and probably not enough water. So it may be OK. I need to set it up on a regular watering schedule again. (We don't have in-ground sprinklers.)

It's always fun to see if arborists can identify our big oak. (It was big when we built the house 28 years ago.) We've been told it is a chinkapin, a burr oak, a white oak and a swamp oak and now a white swamp oak. It definitely isn't a burr oak.

[BakerAunt]

Lemon Oatmeal Cookies (makes about 33 cookies
Marliss Desens adapted a recipe for "Lemon Oatmeal Sugar Cookies," from a blog by Jolene Martineli. Many thanks to Joan Simpson, here at Nebraska Kitchen, for introducing me to the original recipe. The cookies develop great flavor if allowed to rest overnight before eating.

1 ½ cups (300 g) sugar
2 tsp. lemon zest (from about 2 lemons)
½ cup olive oil
2 eggs
1/3 cup fresh lemon juice

2 cups (248 g) white whole wheat flour (King Arthur Golden Wheat)
¾ cup (92 g) barley flour (from Joseph's Granary)
3 Tbs. (30 g) Bob's Red Mill milk powder (used because of its fine texture)
2 tsp. baking powder
¼ tsp. salt
1 ½ cups quick oats

Coating: King Arthur Sparkling Sugar, or any coarse-grained sugar

In a 6-qt bowl, zest the lemon peel into the sugar. Toss with a fork to combine throughout. Set bowl aside to let lemon zest infuse the sugar. In a 3-qt. bowl, combine white whole wheat and barley flour. Add milk powder, baking powder, and salt. Whisk to combine thoroughly. Stir in the oats.

Add olive oil to the sugar and combine thoroughly with an electric mixer. Add the eggs and combine. Add the lemon juice and combine. Add half the flour mixture and beat at low speed to start combining. Add remaining flour at low speed. Use a spatula to scrape down sides and finish combining. Use a bowl scraper to push dough toward center of bowl. Cover the bowl and refrigerate for two hours.

Preheat oven to 375 F, with the rack in the center. Line two large baking sheets with large parchment paper. (Note, you will be baking 3 baking sheets of cookies, but you can re-use the parchment from the first sheet.) Place some of the sparkling sugar in a small bowl. Using a Zeroll #30 scoop, scoop a ball of dough, then drop it in the sugar. Turn to coat, then place on baking sheet. (Twelve cookies, with dough about 2-inches apart) will fit a large, wide baking sheet.) Flatten them slightly with fingers. Bake for 13 minutes, turning the baking sheet halfway through. They should be lightly brown on the bottom, although the hot cookies are a bit too fragile to check. Allow the cookies to rest on the baking sheet for about 5 minutes before moving to a rack to cool. The third sheet may need slightly less time to bake. Once cooled, store in tightly sealed container.

What I changed: I replaced 1 cup of butter with ½ cup of olive oil. I cut the sugar from 2 cups to 1 ½ cups. I increased the lemon juice from 3 Tbs. to 1/3 cup, in part to make up for the water lost from the butter. I replaced all-purpose flour with a blend of white whole wheat and barley. I increased the oats from 1 cup to 1 ½ cups. I added 3 Tbs. of milk powder.

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[BakerAunt]

On Friday, I baked six Blueberry Oat Muffins for breakfast, which is a half recipe. We had about 1/3 cup of blueberries that we have accumulated from our two blueberry bushes (well, one underperformed, so mostly from a single bush), and these small berries have been drying out in the refrigerator. They made excellent muffins, and we reveled in having used ones we grew.

My other baking adventure was to take, as my starting point, the Lemon Oatmeal Sugar Cookie recipe that Joan bakes and to which she posted a link. I wanted to see if I could adapt it as an oil cookie with a more nutritionally dense profile. I had one last night, about an hour after baking, and thought that I was close. However, after eating one today, I know that I nailed it. The cookies need to rest overnight in order to come into their full flavor. Because I made so many changes, I have typed the recipe and will post it here at Nebraska Kitchen in the recipe section, along with a picture.

Scott was dubious about a Lemon Oatmeal Cookie recipe until he tasted them. He is now a convert.

[RiversideLen]

And if he didn't eat that cake, you'd be complaining, right? What's wrong with my cake............. (I hope that through as humorous, which is what was intended)

I'm going to make a burger to go with the buns I just made.

[Mike Nolan]

One of my chestnut trees, the tallest of course, has been dropping most of its leaves already. I'm hoping it's just heat stress, it doesn't look like Chestnut Blight. This tree has sunlight nearly all day as it is pretty much out in the open. It looked pretty good until late July, when the really hot weather hit. I did water it several times, so it is possible I overwatered it.

I did plant two more small chestnut trees earlier this year, one of which got chopped off with a spin trimmer but has since grown back more twigs and leaves, so apparently the root system had taken hold enough to tolerate that decapitation.

My arborist retired last year, so I need to find a new one to see if there's something wrong with the chestnut tree and possibly do some trimming on other trees. We've had some really strong winds lately (gusts of 91 MPH reported at the airport, which is 10 miles NW of here), but unlike many of our neighbors we didn't lose anything but some large twigs, no major branch damage. I think aggressive trimming was a factor in that.

We buy these trees from the Nebraska State Arboretum, they're hybridized American Chestnuts, which are supposed to be more resistant to Chestnut Blight. They've got another tree sale coming up next month, I need to get an arborist out and see if the big one is salvageable. If not, I may pull it out and replace it this fall or next spring.

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[Mike Nolan]

I made Banh Mi yesterday, increasing the recipe so I got 8 hot dog buns (@ 50 grams of dough) and 8 Banh Mi rolls (@ 80 grams of dough). I didn't add either rye or whole wheat flour to this batch.

Most of them went in the freezer. 2 of the rolls were for supper last night.

I'm trying an experiment I read online with some of them, I put them in a paper grocery sack and then in my bread box. That's supposed to help keep them from going soft and also from being so damp they mold in a few days. I'll let you know if it seems to work.

I also made a batch of oatmeal crisp cookies with M&Ms using a bit more flour and oatmeal, since the last few batches have been coming out pretty flat. These are more like the ones I make with chocolate chips, with nice air-holes in the middle, making them perfect for dunking in milk. I'm not sure why M&Ms would be that different from chocolate chips in this recipe, though.

[BakerAunt]

We got 0.7 inches of rain from early Saturday evening into early Sunday morning, but there was a lot of thunder starting at 6 p.m. Saturday, which caused our dog to cower in her bed and not eat her supper. Her nerves were clearly frazzled this morning, even though the thunder had ended, so I decided to make her favorite, Cornmeal and Pumpernickel Waffles, for breakfast. Once we administered some waffle pieces, she was back to her old self again. (Who needs Xanax?)

In the afternoon, I baked Squash, Whole Wheat, and Oat Quick Bread, using my Nordic Ware 4-loaf Bundlette pan, which has the older kind of coating. Even with the grease, I had a bit of sticking, also in part due to the cinnamon chips. (Yes, I am still using them up--expiration year 2017--and they are still good.) I also should have waited a bit longer before trying to remove them from the pan. Ten minutes was not enough. Two of the loaves broke a bit. I also used half whole wheat pastry flour and half King Arthur AP; I might want to go back to using slightly more (1/4 cup) of the AP than the whole wheat pastry flour. We went ahead and cut into one of the damaged ones while it was slightly warm. It crumbled, but oh, did it taste good! I used one of the golden arrow zucchini, which has a milder taste than the green ones.