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I baked Pumpernickel Sandwich Bread on Monday. We will use it this week for turkey sandwiches. I also made dough for my Whole Wheat Sourdough Cheese Crackers. I will bake those toward the end of the week.
I did not bake on Easter, but I did put Blood Orange Glaze/Frosting onto the cake I baked yesterday. There will not be any pictures because I had a lot of trouble with the glaze/frosting, even though I have made it several times in the past and piped it on in loverly streams. It was too thick, and I could not get it to pipe out decoratively onto the cake. The plastic bag broke. I scraped out the frosting and added more blood orange juice. Apparently, I did not thin it enough, for I then tried a paper frosting holder from a German company, and it too split. At that point, I had used my allotment of my cuss words for the next few months, which is not great on Easter. I grabbed an offset spatula and unceremoniously slathered the frosting/glaze onto the Kugelhof design, then used a pointed spatula with some water to smooth it out a bit. As I said, there will be no pictures. I am making a note on the recipe to hold back some of the powdered sugar next time.
Happy Easter to all who celebrate. I hope Aaron has had a happy Passover.
Our Easter dinner was turkey, roasted by my husband, dressing and gravy made by me, homemade applesauce from the freezer, and microwaved frozen peas. Annie, our dog, was particularly happy about the turkey.
I also made yogurt earlier in the day.
On Saturday I baked a Chocolate Olive Oil Bundt cake in a 10-cup Kugelhof Bundt pan. The cake requires blood orange juice and zest, and tomorrow, for Easter, I will decorate it with a Blood Orange Glaze. The Kugelhof pan required 45 minutes for the bundt to reach an internal temperature of 201 F. I used half barley flour, as it goes well with chocolate.
I made Crispy Oven Fish and Chips for dinner on Saturday. We had it with the rest of the dill tartar sauce and microwaved frozen peas.
I decided on Friday to bake Hot Cross Buns using the recipe in King Arthur's Whole Grain Baking. I made a couple of changes in that I replaced the butter with 1/3 cup avocado oil plus an additional 2 Tbs. water. I reduced the salt by a third, used ¼ cup water and ¾ cup buttermilk rather than orange juice and deleted the 2 tsp. vanilla. For the fruit, I used 2 Tbs. each candied orange and lemon peel and ¾ cup golden raisins. I also added 2 Tbs. flax meal. I used the bread machine to mix it. The dough was somewhat heavy. Next time, I would hold back ¼ cup of the AP flour. The first rise took an hour and 50 minutes. The second rise took the same amount of time. The rolls had some oven spring. After I glazed them, my husband and I each sampled them, even though it was after 10 p.m. They are not dense, but they are slightly dry. I do not know if I would bake them again, but if I did, I would definitely hold back some of the flour.
I forgot to thaw the fish, so we repeated last night's dinner of turkey-zucchini loaf, pasta and pasta with goat cheese, but this time with microwaved frozen peas.
I baked two recipes of my Half Whole Grain Flatbread on Thursday afternoon. We are running out of the Sourdough Cheese Crackers, and while I plan to make dough for them tomorrow, it needs to rest in the refrigerator for about five days before I can bake those crackers.
Italian Cook--We have red squirrels. My husband has seen red squirrels eat oak buds. Is that what your squirrel is doing? We haven' t witnessed them stripping branches. I wonder if you put out a squirrel feeder if it would leave your tree alone.
To go with leftover turkey-zucchini loaf for dinner on Thursday, I cooked half a bag of radiator pasta, which I found at Aldi's on the specials' aisle, and combined it with 4 oz. of goat cheese. I add a bit of freshly grated black pepper atop my serving. We also had microwaved fresh broccoli using the new microwave oven, a Cuisinart, that we bought for our kitchen. It is definitely faster than the 25+ year old one that was Scott's parents. The old one will go into the Annex kitchen in the apartment over the garage for use by guests.
Your dinner looks delicious, Joan!
Navlys--yes, sigh, it is hard to find a "it's not bad for you," hotdog. I have had turkey dogs that I liked, but again, you have to read the labels closely.
On Wednesday, I used the last three Winesap apples to make Apple, Barley, Olive Oil Cake. I worked out a 75% recipe and used a 6-cup Bundt pan. Once the cake cools, I will freeze it for future desserts.
I'm planning on baking Hot Cross Buns on Friday.
We had leftover beef stew for dinner on Wednesday.
That is a beautiful cake!
I baked five small loaves of whole grain pumpkin bread on Tuesday, using 15 oz. of the pumpkin I roasted and pureed last week. I will leave one out for eating but will freeze the other four.
For dinner on Tuesday, I made Turkey-Zucchini Loaf with Peach-Dijon Mustard glaze and a stir-fry of chopped carrots and celery with bulgar cooked in chicken broth.
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