BakerAunt
Forum Replies Created
-
AuthorPosts
-
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.
We finished the black-eyed peas, rice, and ham on Thursday.
I'm glad that you dog is doing well, Kimbob.
I made yogurt on Wednesday. For dinner we finished the Greek pasta salad on lettuce and had more of the pecan-coated pork cutlets. I was up late last night, so I am glad that I did not need to cook much today.
I used the last of the grated zucchini to bake muffins on Tuesday morning. I further reduced the sugar from ½ cup (100 g) to 90 g, as I have found them a bit overly sweet with the cinnamon pieces (45 g) that I add. I made six large muffins. I had planned to freeze a couple, but both freezer compartments are full.
Welcome back, Joan. My condolences to your sister-in-love, and to you and all the family.
We had the black-eyed peas with rice and ham again for dinner on Tuesday. Now I will monitor election returns.
Scott and I tried to vote on Saturday, the only early voting day in our small town, but one of the two voting machines was broken for most of the day, and it would have been a two-hour wait standing in the cold. We could have waited to vote until election day in our town, but we were worried there might be more problems, so we swung by the courthouse in the county seat on the way home from a medical appointment and voted. We then did some grocery shopping, as we like to bundle trips.
After we returned home, I baked another batch of eight small chocolate zucchini breads. I will leave out two, one for tomorrow's dessert and the other for Wednesday's, and the rest have been wrapped and frozen. I still have a cup of shredded zucchini to use tomorrow.
To give us a break from leftover black-eyed peas with brown rice and ham, we had leftover Greek pasta salad on lettuce from last week's farmers market. I added some cherry tomatoes that we bought today. I also cooked six thin pork cutlets that I dipped in a mixture of egg, Dijon mustard, paprika, and a little Penzey's Tsardust Memories blend, before coating then with pecan meal. We have leftovers, which I will alternate with the other leftovers for the rest of the week.
-
AuthorPosts
