BakerAunt
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On Monday, I baked Lemon Oatmeal Barley Cookies, a recipe that I adapted to use olive oil instead of butter from one on a link that Joan posted. This time I went back to using white whole wheat flour (1 ¾ cups) along with barley flour (1 cup). I also refrigerated the dough for an hour and went back to dropping the scoops of dough directly into King Arthur sparkling sugar to coat before putting them on the baking sheets. I also remembered to use the correct glass bottom to flatten them. The first tray baked for 14 minutes. The second tray baked for 12 minutes and 30 seconds, and the last tray, with only nine cookies baked for 12 minutes. For the first time, I achieved the same, correct level of browning on the bottom of each cookie. Oil cookies are tricky, since they do not brown on top like butter cookies. For these cookies, I used two more lemons from those that my sister gave me when we visited California. I still have three more in the refrigerator, along with some juice.
That was a yummy dinner, Mike!
On Monday, I roasted more sweet potato chunks to go with leftover pork from last night. We also had large side salads.
Congratulations on being able to bake again, CWCdesign! Your bread looks great. I wonder if some buttermilk would help get the texture you desire.
Dinner on Fathers' Day was pecan-paprika coated boneless pork, roasted sweet potato chunks, and microwaved fresh broccoli from the farmers market. For dessert, I pulled out my last frozen cake, a small Chocolate Blood Orange Cake and the last of the frozen blood orange juice and glazed it.
In honor of Fathers' Day, I made Cornmeal Pumpernickel Waffles for Sunday breakfast. Annie was also thrilled. I realized, as I was wrapping the leftover ones to freeze, that I forgot to add the ¼ cup sugar. As it turns out, that made them go perfectly with the maple syrup--just sweet enough. I have made a note on my recipe to delete the sugar in the future. I also reduced the salt a bit more to ¾ tsp., and that reduction works as well.
My husband had the last of the chicken salad as a sandwich for Saturday night dinner. I had a slice of my asparagus goat cheese quiche and some carrots.
Well, something ate two of our pumpkin plants overnight. We have not had this problem before. It may have been a deer, but Scott thought that it might also have been a chipmunk. He will be putting Deer Out on the leaves. The side of our house has no fence, but we ran out of room in the garden, and the side of the house is a good sunny spot. I may have to figure out how to cage the plants.
I baked Whole Wheat Sourdough Cheese Crackers on Friday. I was pleased that the replacement paddle for my Ankarsrum arrived today, so I am back in action with my mixer.
I made yogurt today.
Dinner was Chicken Salad Sandwiches again.
We had chicken salad sandwiches on Whole Wheat/Rye/Semolina buns for dinner on Thursday. Yesterday, we topped the filling with mixed greens; today, we topped it with spinach.
I made chicken salad from the rest of the roast chicken on Wednesday. We had some of it for sandwiches on the buns I baked earlier today.
On Wednesday, I baked Whole Wheat Rye Semolina Buns to use as sandwiches for dinner. I had to use the bread machine because a problem developed with the paddle on my Ankarsrum. I wrote to the company yesterday, and they put a replacement in the mail for me today, which is excellent customer service. I baked an asparagus goat cheese quiche in the afternoon, which I will start having for lunch tomorrow.
Skeptic--a good friend of mine passed on to me recipes that she baked for occasions at her synagogue (and also baked for my wedding reception). For her mandelbrot, she would sometimes use butter and sometimes peanut oil. Oh, and her last name was Mandel. She passed away several years ago, and I still miss her
You will have a lot of fun experimenting with the baking, Aaron. Keep us posted!
On Tuesday, I pulled out of the freezer a container of Blueberry Chia Seed jam that I made last year when the older bonus son left commercial blueberries that had first thawed in transit in the freezer. I baked Rye Blueberry Chia Seed Jam Bars, which is my reworking of a King Arthur recipe that was so-so, but is now healthier and excellent with my changes. With berry season starting, I am working to get items out of the freezer, so that there will be plenty of room.
We had more of the roast chicken and finished the muddled mashed potatoes and gravy. We had microwaved frozen peas. These past couple of weeks, we have had more thunderstorm warnings and watches than I can remember. Last week, there was an EF-1 tornado outside of Plymouth, the town where we do our big grocery trips.
I made muddled mashed potatoes on Monday to go with the leftover roast chicken and gravy that I made yesterday. We also had microwaved fresh broccoli.
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