BakerAunt
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On Sunday, I baked two recipes of Whole Wheat Potato Buns (vegan) for Scott's cousins' reunion in Michigan. I made nine buns from each recipe rather than eight, as people seem to prefer smaller buns, and that will give me a total of 18 rather than 16.
My other baking project was to make Pecan Pumpkin Squares. We always do a "Thanksgiving" meal at the reunion, although in the past we have had the reunion in October. It got moved because twice now the Florida cousins were glued to their phones in October wondering if the hurricane was going to hit their neighborhood. Hurricane season now lasts into November and begins earlier as well.
What a lovely dinner you made for Diane, Mike!
On Sunday, I made yogurt. For dinner, I roasted sweet potato chunks, which we had with salmon coated with a glaze of Dijon mustard, maple syrup, and olive oil, then sprinkled with a mixture of pecan meal, Panko, and olive oil. Scott also made nice large salads for us.
That leek parmesan cheese tart looks delicious, Kimbob!
I was unable to score any asparagus at the farmers market this morning. The vendor had only a small amount because the freeze earlier this week got most of it. I was able to buy a nice salad mix and a container of spinach, so we had salad for dinner, along with ham sandwiches on the vegan potato buns that I baked on Thursday.
When we were visiting southern California two weeks ago, one of my sisters, who lives there, gave me ten lovely lemons from the tree in her yard. On Saturday, I used the zest and juice from two of them to bake my Lemon Barley Oatmeal Cookies. Just smelling the lemon reminded me that there is no comparison between lemons from a tree in the yard and lemons from the grocery store.
I also made dough for Whole Wheat Sourdough Cheese Crackers which I will bake next week.
Dinner on Friday was easy: ham slices from the freezer, warmed up pasta and goat cheese, and microwaved mixed vegetables, with more of the chocolate cake for dessert.
I'm glad that you were able to find a way to redeem the chicken pot pie, Skeptic. Sometimes, we just have to start over.
Speaking of starting over, I tried a variation on another vegan bun recipe, and the results are much better in that these have the height that I like in a "hamburger" bun. I will check taste and texture tomorrow. It's the recipe that I mentioned in the Vegan Sandwich Bun thread. I used half whole wheat flour and reduced the salt to 3/4 tsp. I added 2 Tbs. of flax meal and increased the olive oil to 3 Tbs., which is what I use when I bake Len's bun recipe. I had to increase the water by 3 Tbs., probably because of the whole wheat flour and flax meal. I deleted the herbs and onions and the topping, I preheated the oven to 370, then dropped the temperature to 350 and baked 20 minutes, which was perfect, rather than the 25 minutes in the recipe. I also made eight buns instead of six.
Skeptic--You are right that we have not heard from her for a while. I hope all is ok with her and her family.
We had chicken salad sandwiches again. I also glazed the chocolate cake I made yesterday, and we had some for dessert.
I baked two Chocolate Olive Oil Blood Orange Cakes on Wednesday. I made them with half barley flour. I used a 6 cup Nordic Ware swirl pan and a 5-cup Nordic Are pan, as I did not have a 4-cup one, so that cake is smaller. I will freeze the small one for dessert emergencies. Tomorrow I will make a Blood Orange glaze for the swirl one, and we will start eating it for dessert.
At Scott's request, I made chicken salad for dinner on Wednesday from the rest of the chicken I roasted earlier this week. He really likes this chicken salad. We had it on the sandwich buns I baked earlier this week.
I baked Black Raspberry Oatmeal Bars on Tuesday. I always think of S. Wirth when I bake them, as she called the recipe to my attention.
For dinner on Tuesday, Scott pan-cooked some pork cuts, and I made pasta with goat cheese, which we had with microwaved fresh broccoli.
The buns came out fine, skeptic, but I would have liked them a little higher. I had one as a tuna salad sandwich for lunch, and they are a good sandwich bread.
I made yogurt on Monday, so I am back in my routine. For dinner, we had more of the roasted chicken and microwaved mixed vegetables. I roasted sweet potato chunks as well.
On Sunday, I experimented with a vegan hamburger bun recipe. My base recipe is the Honey Oatmeal Rolls recipe from King Arthur that I baked earlier this year. I had already replaced the butter with avocado oil and used two-thirds whole wheat flour when I baked the recipe as rolls. It was just a matter of changing the buttermilk back to water (although I should have reduced it from ½ cup back to 1/3 cup) and omitting the dried milk. I also used maple syrup rather than honey as some vegans do not eat honey, and I do not know my brother-in-law's preference on it I ended up with a dozen buns. They are respectable but did not rise as high as they would have with the buttermilk or if they had included an egg. We will taste test them tomorrow.
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