BakerAunt
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We caught a break in the weather on Sunday. It cooled down last night and cooled down the house. I celebrated by baking my version of Oatmeal Scotchies that uses avocado oil and golden wheat flour, with some milk powder and flax meal added. I used half the butterscotch chips this time, which made them easier to incorporate and made the final product taste better, as the chips were overwhelming the other ingredients. As a bonus, it further reduces the saturated fat. I increased the water from 2 to 3 tablespoons, which helped the consistency and let them flatten in the oven. I only had a third rather than a half cup of sunflower seeds. I did not realize I was running out, so I made another Vitacost/I Herb order today. I ended up with three dozen cookies.
Fun fact: Nestles butterscotch chips are now in an 11 oz rather than a 12 oz. bag. Perhaps that happened a while ago, but I just noticed the shrinkflation.
September 6, 2026 at 6:51 pm in reply to: What are you Cooking the Week of September 6, 2026? #50011We had the other two ears of sweet corn and large salads with roast turkey pieces on top for dinner, same as last night.
Joan--our phones were six years old, and we didn't realize that they were not working properly because they were no longer supported. Of course, the technology changes in six years, and unless a young person is available to explain, it's a process of discovery.
I found sweet corn at the farmers market this morning, so Saturday's dinner was an ear of sweet corn for each of us, along with a salad that featured a greens mix from the market, our cherry tomatoes and some chunks of turkey. We also put crumbled Greek cheese on it, and I added sunflower and pumpkin seeds, and black olives to mine. I pulled a small zucchini Bundt cake out of the freezer, which I glazed for dessert.
I found sweet corn at the farmers market this morning, so Saturday's dinner was an ear of sweet corn for each of us, along with a salad that featured a greens mix from the market, our cherry tomatoes and some chunks of turkey. We also put crumbled Greek cheese on it, and I added sunflower and pumpkin seeds, and black olives to mine. I pulled a small zucchini Bundt cake out of the freezer, which I glazed for dessert.
Mike, I second Joan's good wishes for Diane's retirement.
For Friday night's dinner, I used some of the roasted turkey breast in a penne pasta dish. I started by searing chopped yellow zucchini until the pieces had some caramelization. I then moved them to a bowl. I sauteed chopped celery and red bell pepper, then added sliced mushrooms. I returned the squash to the pan and added the leftover turkey gravy and some chicken broth. I seasoned it with freshly ground black pepper, some celery salt, and dried parsley. I undercooked the penne so that I could add it to the vegetable-turkey sauce to finish cooking in it. We will have leftovers for at least two more nights and maybe three.
Joan--The ways of computers and phones are strange. Scott and I got new phones this summer, and it took a while to figure out as much as we have figured out.
Your baking looks so good!
I have not yet baked this week, as we are having very hot and humid weather, particularly the past few days. Thank heavens for the small loaves of frozen chocolate zucchini bread.
I made muddled mashed potatoes on Wednesday, using the potatoes Scott harvested from one of our four potato plants in the garden. We had some mashed potatoes with more roast turkey and gravy tonight, along with microwaved frozen lima beans. We have enough mashed potatoes to warm up to go with dinner tomorrow.
We reran last night's dinner, except that we had microwaved frozen vegetables rather than broccoli.
We roasted a turkey for Sunday dinner. I made broth from the giblets and used some in Pepperidge Farm Blue Bag dressing (my last bag). I took applesauce out of the freezer. We also had microwaved fresh broccoli.
I'm enjoying your King Arthur pizza book reviews, Mike.
I made chicken broth on Friday from bones accumulated from bone-in chicken breasts in the freezer. I needed the freezer space, but now I need to store the broth.
We continue eating the black-eyed peas with rice and ham. Usually, I would alternate with other dinners, but we were able to buy a turkey at a pretty good price (99 cents per pound) during our big shopping trip outside town on Tuesday. It is thawing in the refrigerator and should be ready for roasting by Sunday.
I had shredded zucchini that I needed to use, and on Thursday, I finally had time to bake. I found a recipe, "Zucchini-Olive Oil Cake with Lemon Crunch Glaze," which had arrived in my inbox from a site called Cookstr, which may no longer exist, as I printed it in June of 2015, and it had been in a pile before I moved it to my binder so that I would remember to bake it. Gina DePalma is listed as the chef and the original cookbook as Dulce Italiano: Desserts from the Babbo Kitchen (publisher Norton).
The recipe specifies a 10-cup Bundt pan. I used a 6-cup regular Bundt shape and a 4-cup swirl Bundt pan. I suspect that both pans are actually 5 cups baking capacity. I made some changes in that I used half King Arthur AP and half white whole wheat pastry flour. I used just ½ cup olive oil and replaced the other half with buttermilk. I cut the salt from 1 tsp. to ¾ tsp., and I added 2 Tbs. milk powder. The cakes baked in 35 minutes. I decided not to do the Lemon Crunch Glaze this time. I will freeze on cake and do a regular vanilla glaze for the other. Both Scott and I found the smell during baking to be divine, so we are looking forward to a slice for teatime tomorrow.
Joan--I think that snacking dinners are great!
We had more black-eyed peas with rice and ham for Thursday night's dinner. I also made yogurt today.
We had more of the black-eyed peas with rice, ham, and vegetables.
Italian Cook--The April fall appears to have left me undamaged, for which I am thankful.
We did our big shopping trip to Plymouth today, then our local grocery store shopping to take advantage of the 10% Senior discount on Tuesday. So, I planned a meal that would not need a lot of hands-on time. I made Black-Eyed Peas with rice, ham, and vegetables (yellow bell peppers from a previous farmers market, chopped celery, and kale). I cook the black-eyed peas by themselves, the rice in the rice cooker, and sauté the vegetables in olive oil before mixing them together. I had ham pieces from the freezer to add. I was delighted at Walmart to discover four bags of Castor River long grain brown rice. I was about to use up the last bag that I bought at a market in South Bend. These were on sale for $2 for a 1 lb. bag, so I bought all four bags. While I cannot put my finger on why, this rice works the best in my black-eyed peas recipe.
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