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On Friday, I used my last two blood oranges to bake Blood Orange Barley Yogurt Cake in a 6-cup Bundt swirl pan. I will add the glaze tomorrow.
I also experimented with the Lemon Barley Scones recipe in the King Arthur Whole Grain Baking Book, as I also needed to use up two lemons. I wanted to see if I could substitute 1/3 cup of oil for the stick of butter. While that has worked in other scone recipes, it did not work for this one. I ended up with what looks like eight large lemon barley cookies that are reminiscent of the Soft Barley Sugar Cookies in the Whole Grain Baking Book. I will let them rest overnight and sample one with tea tomorrow. I had baked this scone recipe with butter a couple of times in the past, before I had to eliminate most butter from my diet. Both times I noted on the recipe that the dough was so sticky that I made drop scones. If I were to try the recipe again as oil based, I would cut the amount of oil and the buttermilk.
We had more of the turkey, mashed potatoes, and gravy, along with microwaved fresh broccoli.
I made broth on Friday, using the bones from the turkey. I froze it for future use.
Interesting--the design that accompanies my name here at Nebraska Kitchen has changed I'm not complaining, I'm just surprised. I note changes to other people's designs as well--except for Mike, who is Northwestern all the way.
For dinner on Thursday, I made muddled mashed potatoes to go with the leftover turkey and gravy. We also had microwaved frozen mixed vegetables. I bought this bag of small, organically grown, yellow potatoes at Kroger.
We had more turkey with some gravy. We also had roasted sweet potato chunks and microwaved fresh broccoli, since we ran errands in the larger town northeast of us today and added in some grocery shopping while we were there.
Navlys--I like leftover roasted asparagus in frittatas. (Can you tell that my husband is not a fan of asparagus?)
We finished the dressing and had more leftover turkey and gravy with microwaved frozen mixed vegetables, picked up today at the local grocery run.
We had leftover turkey, dressing, gravy, and applesauce. We skipped the vegetable, as all we have are frozen peas, and we are somewhat tired of eating them all the time.
I baked Pumpernickel Sandwich Bread on Monday. We will use it this week for turkey sandwiches. I also made dough for my Whole Wheat Sourdough Cheese Crackers. I will bake those toward the end of the week.
I did not bake on Easter, but I did put Blood Orange Glaze/Frosting onto the cake I baked yesterday. There will not be any pictures because I had a lot of trouble with the glaze/frosting, even though I have made it several times in the past and piped it on in loverly streams. It was too thick, and I could not get it to pipe out decoratively onto the cake. The plastic bag broke. I scraped out the frosting and added more blood orange juice. Apparently, I did not thin it enough, for I then tried a paper frosting holder from a German company, and it too split. At that point, I had used my allotment of my cuss words for the next few months, which is not great on Easter. I grabbed an offset spatula and unceremoniously slathered the frosting/glaze onto the Kugelhof design, then used a pointed spatula with some water to smooth it out a bit. As I said, there will be no pictures. I am making a note on the recipe to hold back some of the powdered sugar next time.
Happy Easter to all who celebrate. I hope Aaron has had a happy Passover.
Our Easter dinner was turkey, roasted by my husband, dressing and gravy made by me, homemade applesauce from the freezer, and microwaved frozen peas. Annie, our dog, was particularly happy about the turkey.
I also made yogurt earlier in the day.
On Saturday I baked a Chocolate Olive Oil Bundt cake in a 10-cup Kugelhof Bundt pan. The cake requires blood orange juice and zest, and tomorrow, for Easter, I will decorate it with a Blood Orange Glaze. The Kugelhof pan required 45 minutes for the bundt to reach an internal temperature of 201 F. I used half barley flour, as it goes well with chocolate.
I made Crispy Oven Fish and Chips for dinner on Saturday. We had it with the rest of the dill tartar sauce and microwaved frozen peas.
I decided on Friday to bake Hot Cross Buns using the recipe in King Arthur's Whole Grain Baking. I made a couple of changes in that I replaced the butter with 1/3 cup avocado oil plus an additional 2 Tbs. water. I reduced the salt by a third, used ¼ cup water and ¾ cup buttermilk rather than orange juice and deleted the 2 tsp. vanilla. For the fruit, I used 2 Tbs. each candied orange and lemon peel and ¾ cup golden raisins. I also added 2 Tbs. flax meal. I used the bread machine to mix it. The dough was somewhat heavy. Next time, I would hold back ¼ cup of the AP flour. The first rise took an hour and 50 minutes. The second rise took the same amount of time. The rolls had some oven spring. After I glazed them, my husband and I each sampled them, even though it was after 10 p.m. They are not dense, but they are slightly dry. I do not know if I would bake them again, but if I did, I would definitely hold back some of the flour.
I forgot to thaw the fish, so we repeated last night's dinner of turkey-zucchini loaf, pasta and pasta with goat cheese, but this time with microwaved frozen peas.
I baked two recipes of my Half Whole Grain Flatbread on Thursday afternoon. We are running out of the Sourdough Cheese Crackers, and while I plan to make dough for them tomorrow, it needs to rest in the refrigerator for about five days before I can bake those crackers.
Italian Cook--We have red squirrels. My husband has seen red squirrels eat oak buds. Is that what your squirrel is doing? We haven' t witnessed them stripping branches. I wonder if you put out a squirrel feeder if it would leave your tree alone.
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