BakerAunt
Forum Replies Created
-
AuthorPosts
-
Baking is a wonderful gift for people who help us, Joan! I'm sure they appreciate you.
After dinner on Wednesday, I baked Lemon Oatmeal Barley Sugar Cookies, which is becoming a signature recipe for me. I have learned that even though I replaced the butter with olive oil, it is still necessary to chill the dough for a couple of hours. I also have learned that the white whole wheat flour and barley flour are necessary to prevent an olive oil flavor. I used the remaining three lemons that I got from my sister when we went to California at the end of April. They kept well in the refrigerator. I am hoping the 35 cookies (one is rather small) will hold us for the next week if not a couple days longer.
I made a mixture of brown and wild rice on Wednesday to go with the leftover barbecue sauce from the pork. We also had leftover roasted chicken and microwaved fresh broccoli.
I ate the last Peanut Butter Oatmeal Cookie today, so I need to bake cookies again.
After yesterday's rain, we had a somewhat cooler day, although the humidity stuck around for most of Tuesday. I baked a full recipe of my adaptation of Shipyard Galley's Zucchini Muffins this morning--12 regular-sized ones to eat over the next few days and 5 large ones to freeze for future breakfasts.
In the afternoon, I baked Bittersweet Blackberry Brownies using puree frozen from last year. After they rest in the refrigerator overnight, we will begin having them for dessert tomorrow.
At the grocery on Tuesday, we found a package labeled "half chicken," which I think means a practice cut by a novice meat cutter that did not go as expected. We never quite know what cuts the package will hold, although usually it is a breast or two and a good buy. It turned out to be two large breasts and a back. I rubbed them with olive oil, sprinkled generously with Penzey's Justice blend and roasted at 425 F for 45 minutes. We had them with the last ears of corn and microwaved frozen peas. We have enough chicken for additional meals, which is what I like.
On Monday, we drove to the county seat to run errands and to shop for groceries. I am thankful that tonight we had the leftover pork with sauce for dinner, along with salads, and an ear of corn for each of us. That made for an easy meal.
We had 1.06 inches of rain this afternoon, which we greatly needed.
Thanks, for giving the dimensions, Len. My oven does seem to be about the same size. I will need to check my collection of pizza pans. I know that I have some smaller ones tucked away.
Sunday night's dinner was an experiment. We had a 1 ¾-lb. package of country style ribs (means boneless), and I wondered if I could find a crockpot recipe for cooking them. I located one for crock pot barbecued ribs, by Alyssa Rivers at "The Recipe Critic," then proceeded to change it to use the same ketchup-based sauce I used for stove top barbecued chicken. I made the rub last night, deleting spices Scott cannot eat, and favoring what we like. I let them sit covered overnight in the refrigerator, then started them in the crockpot with the sauce at around noon. That was later than I had hoped, but Scott and a partner were doing lake monitoring testing this morning, and I went along so that we could go blackberry picking afterwards, and we returned home later than anticipated.
The recipe stated 6-8 hours, and I let it go for 7 ½ hours. They were tender, but slightly dry, so next time, especially for a lower fat cut, I would probably cook for an hour less. For spices, I used brown sugar, onion powder, garlic powder, paprika, salt, and pepper in the rub. I halved the garlic and onion powder but next time would use the full amount and double the paprika. For the sauce, I used ¾ cup ketchup, ¾ cup water, 3 Tbs. cider vinegar, 2 tsp. Worcestershire sauce, 4 Tbs. brown sugar, and 1 tsp. celery seed. I will play with the seasoning next time, as I feel some flavor is missing, although Scott thought it was fine. With the pork, we each had an ear of sweet corn, and I sauteed another zucchini in olive oil. to caramelize it.
Thanks for showing how you do your pizza in the toaster oven, Len. Your toaster oven must be larger than mine., but maybe I will give it a try with smaller pizzas. All this talk of pizza makes me want one, but we are in another hot spell, so I will have to wait.
I made Whole Wheat Sourdough Cheese Cracker dough on Saturday. I will bake the crackers later next week.
For dinner on Saturday, we had more sweet corn. I made roasted salmon with a pecan-maple-Dijon mustard topping. I also sauteed a golden arrow zucchini, cut into quartered slices, in olive oil. I lightly caramelize it, and that gives it great flavor.
I made yogurt on Friday. I also made another four half-pints of blackberry jam. After dinner, I made a jar of refrigerator pickle spears.
For dinner we ate the rest of the turkey-zucchini loaf, and the rest of the green bean salad on lettuce. We also had sweet corn, a gift from our neighbors who grow it on their farm. They gift us sweet corn every year, so I reciprocated this year with a jar of black raspberry jam and a jar of blackberry jam.
What a great dinner, Joan.
We repeated last night's dinner with more roasted potato chunks.
The gasket is fine, but I will make a note to check the temperature with my infrared thermometer.
When Scott got up this morning, he realized that his stashing of rags in crevices did not help. However, he was able to move the drawer, so at the moment it is back in alignment, but I am afraid to pull it out.
We went blueberry picking again on Wednesday morning, as it was a lovely cooler day. We were particularly careful with the berries we picked because there were a lot of overripe ones. I think it is partly the weather. We only got six pounds, and that was with three hours of picking. I am washing them this evening and will dry them on paper towels before freezing them tomorrow.
I made and canned four half-pint jars of blackberry jam this afternoon. I have enough berries to do another batch tomorrow.
For dinner on Wednesday, I made Turkey-Zucchini Loaf with Peach Dijon Mustard Glaze. I roasted potato chunks in the countertop oven. I also made Green Bean, Cherry Tomato, and Goat Cheese Salad for the first time this season. It used our first harvest of green beans and of red and purple cherry tomatoes.
Aaron, my cookies vary in size depending on the recipe. The Peanut Butter Oatmeal are what I would call a medium cookie. Those are the ones where I eat two. I used a #30 scoop. The previous cookies were Big Lake Judy's Best Ever Molasses Cookies. I also use a #30 scoop, but these cookies are larger when baked. I limit myself to one and nibble it slowly with my tea. I also use a #30 for the Lemon Oatmeal Barley cookies, It is too easy for me to eat two of those with tea.
I have some recipes that make small cookies, such as Peanut Butter Honeys, which I think was Mumpy's recipe. I also make little oatcakes that are about 2 inches in diameter. The largest cookies I make are the Barley Cookies (adapted for oil not butter) from King Arthur. One is plenty!
On another note, the Grape Nuts Bread came out very well, and I will keep that increase to 5 Tbs. malted milk powder. As Scott was having some at lunch, he said, "I forgot just how good this bread is."
-
AuthorPosts
