What are you Baking the Week of March 20, 2022?

[Mike Nolan]

Today is the first day of spring, what's in the oven?

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[Joan Simpson]

I made another batch of the cream cheese brownies,taking them to my sister tomorrow.

[BakerAunt]

Well, it may not be a seasonal bake for the first day of spring, but on Sunday morning I baked wholegrain pumpkin loaves (my adaptation of the recipe here at Nebraska Kitchen) as five mini-loaves. I left out two for desserts over the next few days and froze the other three

[chocomouse]

Today I made Rhubarb Rolls, from CWalde on the Baking Circle in 2008. Although rhubarb is a spring food that I have in my garden, this is last year's, from the freezer. I've made this once before, years ago, and recalled it was messy, my notes say "never again", so I did some research online and made a few changes. It's just OK. Over cooked, just short of burned. But is made a nice gooey sweetish but not overly sweet, great rhubarb flavor, sticky sauce. My main recommendation would be to use a regular yeasted sweet dough recipe, not this one made with baking powder. It works, but is to roll up like a cinnamon bun. That and baking it at a more typical temp and time, say 350 for 30-40 minutes, might produce a really nice roll.

[Joan Simpson]

My brownies came out really good and they were a hit to my sister and nieces.My sister was doing OK, and I had a great day visiting and love the ride,beautiful countryside and only about an hour away.

[Mike Nolan]

My mother and grandmother were both big on rhubarb, I think it's one of those dishes that after cooking is best thrown in the trash.

[chocomouse]

I'm not real fond of rhubarb either, Mike. But my husband likes it, and I have a big patch of it near my garden, so I might as well use it. A primary reason for not using it more is the amount of sugar needed to make it edible. It might be good used in a quick bread, like zucchini bread?

[Mike Nolan]

Today I made a tray of 28 tangzhong cinnamon rolls, we both had two of them for supper with our chili. I'll probably freeze about 18 of them.

[BakerAunt]

On Wednesday I baked the Pumpkin Rye Whole Wheat Bread that I have developed from a recipe in Jane Brody's Good Food Gourmet. I have changed it so much that it is now my own recipe. I used 2 cups of the pumpkin/squash hybrid we grew last year. This time I reduced the salt from 1 Tbs. to 2 1/2 tsp. I also added 1/2 cup of rolled 5-grain cereal that I wanted to use up, which meant that the bread did not need an additional 1/4 cup flour. I baked it in two 8 1/2 x 41/2 loaf pans this time, as opposed to the 9x5. They are slightly too large for the smaller pans, but they still look great. I will freeze one, and the other will be sliced at lunch tomorrow.

[BakerAunt]

On Thursday evening, I baked Chocolate Olive Oil Cake with Blood Orange Glaze, a recipe that I bake every year when blood oranges are in season. The cake is cooling, so the glaze will be added tomorrow. I used the Nordic Ware Party Bundt pan.

Right before I was about to put it in the oven, I realized that I had not added the vanilla, so I put it on top of the batter, then used a fork to try to mix it in. I need to type up this recipe, with my changes, in a format that will prevent my making this mistake again. My format is to group the ingredients that go together, leaving a space between the groups. That way, I am less likely to overlook one of them.

[chocomouse]

I made 6 hamburger buns and 8 hot dog buns today.

[chocomouse]

Today I made two loaves of rye bread. I also baked a muffin mix in a box, by Krusteaz, which was a Christmas gift from a granddaughter. Cranberry-Orange. They are delicious, and I was surprised. I have another one in the pantry, blueberry.

[Joan Simpson]

Quick Cheese Muffins

I made these today but did half a recipe and got 7 nice muffins,I didn’t have a green onion so I grated about a tablespoon of sweet onion and for the smaller amount of cheese I subbed provolone for grated parmesan .They are wonderful.

[BakerAunt]

They look wonderful, Joan!

On Saturday, I made dough for another batch of my Whole Wheat Sourdough Cheese Crackers.

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