BakerAunt
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On Friday, I made dough for Whole Wheat Sourdough Cheese Crackers. In the evening, I made dough for Butterscotch Apple Sweet Rolls, shaped them, and will let them rise overnight in the refrigerator. I froze the filling last year, so the sweet rolls came together quickly
Navlys--One of my sisters ordered an item from them during the pandemic, and she did not need to create an account. I put in my email address, and it insisted that I already had an account and needed to input my password or change it if I had "forgotten" it. I tried with a different email account, and the same thing happened. I called their customer service person who said that I had an account. I told her that I had never ordered and asked if QVC had taken over some other company. (That happened to me when Chef's Catalog was taken over by Target.) She said that I could not order without an account. So, I will just delete all their future emails, as I prefer to shop with purpose, and they throw the whole store at you at once.
Our Friday dinner was the rest of the chicken thighs, roasted sweet potato chunks tossed in olive oil, and microwaved frozen peas.
You had much more of a tomato season than we did in north-central Indiana, Mike. We have had a relatively warm November so far, only one light frost, but that is predicted to change at the end of the week. Scot has moved my lime tree into the Annex to overwinter, and we have move all the other plants in pots, such as the rosemary and the bell peppers inside. I harvested two green and one slightly orangish volunteer tomatoes and a few green cherry tomatoes. I read that when ripening off the plant, heat is more important than light, and I remember that our most successful reddening of green tomatoes was when they were in the area with the wood stove, so I will try that. I have too few to try making them into anything else. I'm hoping they will be red enough for pizza sauce.
On Thursday, I baked Whole Wheat/Rye/Semolina Buns (my adaptation of Len's recipe), which we will use for salmon patty sandwiches for lunch tomorrow and Saturday. I made eight buns and may freeze some.
On Thursday, I made curried squash soup for lunch, using the pureed squash and some of the broth that I made yesterday. The squash was sweet, so I did not need to add a dash of maple syrup. The only other ingredient was some Penzey's Now Curry blend, which I use when I want a bit of a kick to it. I cooked it in a new appliance, a compact multi-function electric cooker, which I will discuss in a separate thread.
For dinner, we had leftover roasted chicken thighs from last night and large salads.
On Wednesday afternoon, I roasted a squash. I do not recall the variety, but it is like a butternut squash with no neck. I scooped it out of the shell, then pureed it. I plan to use it for soup tomorrow. I also made broth from some chicken and turkey bones in the freezer that I can use for the soup. I am trying to reduce what is in the freezer before Thanksgiving, which is fast approaching.
For dinner, I skinned six chicken thighs, which we got on sale yesterday. I smeared them with a light coat of low-fat mayonnaise, then dipped them into a coating of 1/ 4 cup plus 2 Tbs., each, of Panko and pecan meal combined with 1 ½ tsp. of Penzey's Justice seasoning. I roasted them at 375 F for 45 minutes, and they were very good, as my husband concurs. I also roasted our last honey nut squash from the farmers market and microwaved the last of the fresh broccoli.
I made yogurt on Tuesday. We had the rest of the spaghetti squash casserole/lasagna for dinner.
Skeptic--I use the espresso powder in all my chocolate recipes. I find that it intensifies the chocolate flavor or makes it deeper.
King Arthur used to carry a wider variety of pans. That is where I bought my 10 x 10 and 11 x 11 pans, but they no longer carry that size, nor do they carry the "hearth" pans anymore. Most of what they carry, I can buy elsewhere.
I agree with you, Kimbob. I used to be so excited when the King Arthur catalog showed up in my mailbox. I would pour over it and usually found a couple of recipes to try, and they had some neat baking tools. I also felt like I "knew" the people who were developing recipes, and I trusted them on equipment and projects. Now that King Arthur is a much larger company, I am more skeptical. I still shop there, but only for particular ingredients, and they have stopped carrying the malted wheat flakes.
I, too, miss the Baking Circle, where no matter what time you were posting, there was usually someone else posting who would answer. Maybe there were a lot of insomniacs? To this day, I also miss some of the other bakers and wish that more would have come here to Nebraska Kitchen. I am grateful that Mike created this space for us and for the recipes that we were able to save.
I baked Cranberry Walnut Scones on Monday morning, using frozen cranberries. I use oil and buttermilk rather than butter in this version I created a few years ago. To my surprise, my husband, who does not like cranberries, had one and liked it. I made eight and froze two. I have stopped using the scone pan and just cut them into triangles and put them on the baking sheet.
To give us a change from the last two nights, I made salmon patties for dinner on Monday. I also cooked some bulgur in turkey broth from the freezer, and we had microwaved broccoli.
Butternut squash is my favorite, and yours looks great, Len.
We had more of the spaghetti squash casserole/lasagna for Sunday dinner.
That cake sounds wonderful, Skeptic.
I baked a double recipe of Scottish Oatcakes on Saturday. We like these at teatime, particularly with a bit of jam on them.
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