BakerAunt
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We have been having delightfully cool weather, which, alas, is predicted to end at the start of next week when hot days will be arriving. As I have used up my stash of frozen desserts, on Wednesday, I baked five small loaves of Whole Grain Pumpkin Bread, which is my adaptation of an adaptation that Lemon Poppy posted at the King Arthur site, and which S. Wirth pointed out to me at Nebraska Kitchen where it was reposted. I used pumpkin from my freezer stash of puree. I will freeze four of the loaves.
We had more hamburger stroganoff and brown and wild rice, but we had microwaved frozen peas with it.
Enjoy your trip, Joan!
I made my first batch of jam this season on Tuesday morning. Black Raspberry is my favorite. These berries came from our terrace. Scott has brought me some from the woods, and I also picked some from the side of the road when I took my walk yesterday and the day before. I hope that I will have enough for at least a second batch of jam.
I made Hamburger Stroganoff for dinner on Tuesday, which we had over a mixture of brown and wild rice, with fresh microwaved broccoli. The beef came from a local vendor at our farmers market.
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.
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