Today I baked the Barley-Rye Crispbread that is becoming a standard for me. I thought of trying that rye cracker recipe from the Swedish book (Fika), but it is more complicated than this recipe. I’ll put that off for another time.
What's in your pico de gallo seasoning? Probably several kinds of peppers and/or chilis and perhaps paprika of some kind. Beans sounds like a good thing to pair it with. You might also be able to use it like a good jerk seasoning. (So many of the packaged ones are too mild.)
We usually have a maple-glazed tenderloin with mashed potatoes for Easter dinner, a tradition that I started when I met my husband because he does not care for ham. I have a tenderloin in the freezer, but we were able to get a turkey a couple of weeks ago, and my husband, who loves turkey, suggested we have it instead. We've done that once before when I was returning from a conference, and he needed to cook the dinner. We likely wouldn't have had a turkey to roast had it not been for restaurants closing, which resulted in an excellent price at the local grocery.
We will still have mashed potatoes. The grocery store had Russet potatoes in abundance when we shopped yesterday.
For the first time in two years, I know where my lamb cake mold is (that was due to remodeling). I can't make my former butter-laden cake, with its butter-laden frosting, and that would be the case any time we don't have others here to help eat it. I'm thinking of trying an oil-based Bundt lime cake recipe in the mold and making a lime glaze to drizzle on it.
I will be baking Hot Cross Buns on Good Friday. I'm also looking for an Easter cookie and may try an Italian Knot Cookie that uses oil, a change that is also due to dietary not pandemic constraints.
My husband sometimes likes to dye a few eggs, although he is not a fan of eating hard boiled eggs, but this year, we will save out egg supply for baking.
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This reply was modified 6 years ago by
BakerAunt.
True or false: A serving of prunes (5 prunes) contains about 24% of the daily recommended amount of vitamin K.
[See the full post at: Daily Quiz for April 8, 2020]
Cass phoned me yesterday, and we talked about baking. He is doing well, but like all of us, he would like a return to normalcy that is still somewhere in our future.
True or false: White wine has to be made from green (sometimes called white) grapes.
[See the full post at: Daily Quiz for April 7, 2020]
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ItalianCook, these were soft on the inside, but crisp on some of the outside. The "fans" separated at the top, above the muffin tin, and those were more crisp. I baked the first batch 20 minutes and the second batch for 25, but 23 minutes would be good, I think. This dough rose a LOT, and quickly; I would not use the same dough recipe again for this style roll, but would use a lean dough. If you are a "fussy" baker, and want everything to look perfect (that's me, usually) shaping these will be frustrating for you - you have to let go of the perfectionist model. I won't use a t-square when rolling and cutting my dough! (no offense, Mike!) I imagine these would be really good with a cinnamon-sugar filling, sprinkled with candied orange peel, or ...
BakerAunt, those were the days! Everything was betta with more buttah! I may try a little parmesan on my next batch.
I have fond memories of these "brown and serve" rolls. These were the ones we begged my Mom to get for special occasions (birthdays, holidays). We put the butter on afterwards--and there was an excuse to use more butter, since each pulled apart piece needed butter....
Do you remember "butterflake" or "fan" rolls from the 60s? They were in a refrigerated can, Pillsbury dough boy maybe. Today I made an enriched dough (egg, sugar, milk) and shaped it into fans. I rolled the dough out rather thin, maybe 3/8 inch, spread it with melted butter and sprinkled with a mix of herbs, dried garlic and onion, and coarse salt. I used my pizza cutter to cut strips about 2" wide and stacked them 4 strips high. Then I cut crosswise, also 2" wide. I put each 2" x 2" square on it's side, sort of standing up, into an oil sprayed muffin tin and let rise about 30 minutes. If you made the refrigerated dough rolls years ago, you can probably picture this.Then I baked at 350* for 23 minutes. I had 18 rolls total, but for the second tin, I used a stack of only 3 squares of dough. The flavor was fantastic, although a bit too salty. The stacks individual layers separated too easily, so next time I would use less melted butter. These were so good, and you can customized whatever you prefer for herbs and spices. And you could save a lot of calories, etc, by using a leaner dough!
Probably leftovers from yesterday's take-out pizza (and lasagna) here today.
I had pasta (penne) and meatballs.
Well, I thought we had gotten through the winter without our usual invasion of mice, but our cat found one last week--and left the body in our bed as a present. My wife was not amused. (I'm actually somewhat amazed she can still catch mice, she's got detached retinas and can't walk down the hall without bumping into things.)
Then the other day I discovered that they'd gotten into my chocolate supply, emptying one partial bag of milk chocolate callets after gnawing a hole in the bag and gnawing into my block of cocoa butter, which was in a plastic bag.
Fortunately, most of my chocolate is kept somewhere else, where it is a little cooler.
So I put some mouse traps out where the chocolate had been (putting the bags that were still OK in a large cooler in a different part of the house so they're better protected) and baited the traps with peanut butter, which is what I've been using the last few years. They managed to eat the peanut butter without setting off the traps.
So, last night I baited them with some of the cocoa butter that they'd been gnawing on. This morning I had two dead mice. So, I'm baiting my other traps with cocoa butter today. (I cut it into chunks, soften them a little in the microwave, and press it into the trap platform then let it harden again.)
If anyone is running low on yeast, I was on the KAF site this morning and saw they have SAF Gold in stock (2 limit per order). And if you're wondering if you can use SAF Gold for all your yeast needs, yes you can. I've been using it exclusively for years.
I worked out the correct answer, perhaps because my younger stepson spent six weeks there (back before the pandemic).
