BakerAunt
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I baked a loaf of Buttermilk Pompanoosuc Porridge Bread yesterday. It's my second time with the Ankarsrum mixing and kneading for this recipe. I'm now usually a large, deep spoon to add the flour; the spoon probably holds about a generous half cup. With the spoon, it is easier to distribute the flour as the bowl moves below it. Initially, I had to help the mixer get started on the kneading, which instructions say can be the case, by using my large spoon from adding the flour to move it past the knife and pedestal, but soon it was doing well on its own. Bread seems to require about 10 minutes of kneading on the second speed.
I have posted the recipe.
I baked two recipes of Scottish Oatcakes on Monday. I cut them out as 2-inch circles. We like them plain, but they are also excellent with a bit of jam or apple butter. I am trying to bake earlier in the day when our solar panels are sending power to the house.
February 16, 2026 at 6:50 pm in reply to: What are you Cooking the Week of February 15, 2026? #48541On Monday, I made chicken broth from the bones of the chicken from Saturday, along with some from a bone-in chicken breast that was in the freezer. I was down to my last cup of chicken broth. We had very warm weather today, with temperatures in the upper 50s. Quite a change!
We had leftover roast chicken and dressing, with microwaved mixed vegetables, for dinner
February 15, 2026 at 10:08 pm in reply to: What are you Cooking the Week of February 15, 2026? #48540Our Sunday dinner was more of the turkey, spinach, and mushroom casserole that I made last week. That gave me plenty of time for baking.
February 15, 2026 at 10:06 pm in reply to: What are you Baking the Week of February 15, 2026? #48539I had two baking projects on Sunday. I baked another loaf of Buttermilk Pompanoosuc Porridge Bread, as I am calling my version of the King Arthur recipe. This time, I sprinkled the greased Emile Henry loaf pan with farina, and the loaf came out easily. My shaping was not as good as last time, and I think that I should have kneaded it a couple more minutes, but it will still be good.
My other project, which I did as the bread was on its second rise was baking "Lemon Ricotta Blueberry Muffins." This recipe is a happy side benefit of the lasagna I made last week, as I have 5 oz. of ricotta left over, which is just enough for six muffins. These muffins need to rest overnight in order for the lemon flavor to develop, so I will have two for breakfast tomorrow.
We have had daily temperatures in the 40s, so much of the snow is melting, although the lake is still frozen. Ice fishermen still went out today, and we even saw a lone ice boater. The warmer temperatures melted the snow on the ice, which refroze overnight, so it was possible for the ice boat to move, although there was not much wind to help.
CWCdesign--Yep, some of those rotisserie chickens are small.
When we went shopping last Thursday, Kroger had a buy-one-get-one-for-free sale on whole chickens. These were large chickens, each over 5 lbs. For Valentine's Day, I roasted one of the chickens and made Pepperidge Farm (blue bag) dressing and gravy, which we also had with microwaved fresh broccoli. Seventeen years ago, Scott proposed at the end of a Valentine's dinner I had made with roast chicken.
Curling--a sport where age is much less an issue;
I baked a Cherry Pie with Streusel Topping on Friday. It is my Valentine's gift for Scott, but I will eat it too.
February 13, 2026 at 10:05 pm in reply to: What are you Cooking the Week of February 8, 2026? #48522Ah, Rotisserie chicken--the dinner that keeps on giving dinner!
I made yogurt on Friday. For dinner, I made Turkey, Spinach, and Mushroom Lasagna. That recipe requires multiple pans to prepare, but it is worth it and makes dinner for three nights.
On Thursday, I baked Whole Wheat Sourdough Cheese Crackers from the dough I made last week.
I made Oven Crisp Fish and Chips with Dill Tartar Sauce for dinner on Thursday. We had it with more of the coleslaw.
I'm making one more attempt to post the pumpkin apple cake picture
Dang it. The fourth upload has failed.
February 10, 2026 at 7:29 pm in reply to: Minute Maid Orange Juice Will No Longer be Sold as Concentrate #48494Yes, there are some recipes that call for orange juice concentrate.
I gave up orange juice because I was concerned about the amount of sugar in a glass, but I used to buy the concentrated orange juice with calcium all the time.
Mike, another problem in Florida is the Citrus Greening infestation that has heavily impacted the groves. They have not been able to find a way to combat it.
My family moved to southern California in the early 1970s when there were still a number of orange groves around. Gradually those were replaced with housing developments.
I'm sure that part of it is gluten development, but that would be true for butter cakes as well. I remember reading an article, I think from Bon Appetit before they paywalled everything, where the writer warned against overmixing oil-based cakes as they would become tough. I think that Cass, when he helped a member on the Baking Circle with an oil for butter substitution also said that oil cakes should not be overmixed. I don't know the science behind it, but your reference to muffins, which are usually made with oil, would be another example of not overmixing.
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