BakerAunt
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You had much more of a tomato season than we did in north-central Indiana, Mike. We have had a relatively warm November so far, only one light frost, but that is predicted to change at the end of the week. Scot has moved my lime tree into the Annex to overwinter, and we have move all the other plants in pots, such as the rosemary and the bell peppers inside. I harvested two green and one slightly orangish volunteer tomatoes and a few green cherry tomatoes. I read that when ripening off the plant, heat is more important than light, and I remember that our most successful reddening of green tomatoes was when they were in the area with the wood stove, so I will try that. I have too few to try making them into anything else. I'm hoping they will be red enough for pizza sauce.
On Thursday, I baked Whole Wheat/Rye/Semolina Buns (my adaptation of Len's recipe), which we will use for salmon patty sandwiches for lunch tomorrow and Saturday. I made eight buns and may freeze some.
On Thursday, I made curried squash soup for lunch, using the pureed squash and some of the broth that I made yesterday. The squash was sweet, so I did not need to add a dash of maple syrup. The only other ingredient was some Penzey's Now Curry blend, which I use when I want a bit of a kick to it. I cooked it in a new appliance, a compact multi-function electric cooker, which I will discuss in a separate thread.
For dinner, we had leftover roasted chicken thighs from last night and large salads.
On Wednesday afternoon, I roasted a squash. I do not recall the variety, but it is like a butternut squash with no neck. I scooped it out of the shell, then pureed it. I plan to use it for soup tomorrow. I also made broth from some chicken and turkey bones in the freezer that I can use for the soup. I am trying to reduce what is in the freezer before Thanksgiving, which is fast approaching.
For dinner, I skinned six chicken thighs, which we got on sale yesterday. I smeared them with a light coat of low-fat mayonnaise, then dipped them into a coating of 1/ 4 cup plus 2 Tbs., each, of Panko and pecan meal combined with 1 ½ tsp. of Penzey's Justice seasoning. I roasted them at 375 F for 45 minutes, and they were very good, as my husband concurs. I also roasted our last honey nut squash from the farmers market and microwaved the last of the fresh broccoli.
I made yogurt on Tuesday. We had the rest of the spaghetti squash casserole/lasagna for dinner.
Skeptic--I use the espresso powder in all my chocolate recipes. I find that it intensifies the chocolate flavor or makes it deeper.
King Arthur used to carry a wider variety of pans. That is where I bought my 10 x 10 and 11 x 11 pans, but they no longer carry that size, nor do they carry the "hearth" pans anymore. Most of what they carry, I can buy elsewhere.
I agree with you, Kimbob. I used to be so excited when the King Arthur catalog showed up in my mailbox. I would pour over it and usually found a couple of recipes to try, and they had some neat baking tools. I also felt like I "knew" the people who were developing recipes, and I trusted them on equipment and projects. Now that King Arthur is a much larger company, I am more skeptical. I still shop there, but only for particular ingredients, and they have stopped carrying the malted wheat flakes.
I, too, miss the Baking Circle, where no matter what time you were posting, there was usually someone else posting who would answer. Maybe there were a lot of insomniacs? To this day, I also miss some of the other bakers and wish that more would have come here to Nebraska Kitchen. I am grateful that Mike created this space for us and for the recipes that we were able to save.
I baked Cranberry Walnut Scones on Monday morning, using frozen cranberries. I use oil and buttermilk rather than butter in this version I created a few years ago. To my surprise, my husband, who does not like cranberries, had one and liked it. I made eight and froze two. I have stopped using the scone pan and just cut them into triangles and put them on the baking sheet.
To give us a change from the last two nights, I made salmon patties for dinner on Monday. I also cooked some bulgur in turkey broth from the freezer, and we had microwaved broccoli.
Butternut squash is my favorite, and yours looks great, Len.
We had more of the spaghetti squash casserole/lasagna for Sunday dinner.
That cake sounds wonderful, Skeptic.
I baked a double recipe of Scottish Oatcakes on Saturday. We like these at teatime, particularly with a bit of jam on them.
I made Spaghetti Squash Casserole/Lasagna for dinner on Saturday. It takes a while to get this dinner together, as I have to roast the squash and make the sauce, but it is worth it. I added some sliced mushrooms and some kale to the sauce this time, along with celery and the red bell pepper from our garden, and of course the ground turkey.
For dinner on Friday, we had the last two pecan coated pork cutlets. I roasted sweet potato chunks tossed in olive oil, and we microwaved broccoli.
Earlier in the day after lunch, Scott and I made the hour drive to the orchard we visit every year to buy apples. He was very happy to come home with a half bushel of Ever Crisps. They were more expensive this year, although they had plenty of that variety. However, due to that late freeze last spring, as well as too much rain, they lost a lot of apples this year. Apparently, that included the small Winesaps that I like for baking, as they had the two other varieties of Winesap that I found do not work well. I had realized that might be a possibility, given what was listed on their Facebook page, so I was mentally prepared. I bought a half bushel of Jonathans, which is my second favorite baking apple, and those are what I will be using this year.
We also bought two half bushels of seconds, each bag containing two different varieties. I will use them for applesauce. I want to try canning it this year, using my regular recipe, as I do not have that much freezer space. I will probably not make apple butter, as I have a lot left over from last year.
I baked a small Toffee-Pumpkin Snacking cake on Thursday morning that we will have for dessert over four days. I used puree from a Fairy Tale pumpkin that I had in the freezer. I changed the mixing directions so that I mix all the wet ingredients, then add the combined dry ones instead of the order specified in the recipe. I think that works better with oil cakes. I bought some Heath toffee chunks and sprinkled 30 g over the top. I like these better than the small pieces that I have used in the past. I also like them better sprinkled over the top rather than incorporated into the batter. The original recipe did both.
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