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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.
On Monday I made yogurt. For dinner, I made beef stew, using stew meat I bought from a local vendor and potatoes I bought from another at the farmers market.
We had leftover pizza for Sunday dinner.
I'm beginning to think that my special Gold yeast is lacking in sufficient umph. I've noticed that with some other recipes in which I have used it lately. While my bread did rise, and it is very tasty, the rise is not as high as I would expect. I will see how next week's Hot Cross Buns do.
I baked Lemon Pecan Biscotti on Saturday, using lemon juice and zest in place of the lime in my recipe for Lime Pecan Biscotti.
In the evening, I baked two loaves of Orange Cinnamon Swirl Bread, a recipe that I adapted from Bernard Clayton, Jr.'s bread book. It has been a favorite since the first time I baked it, but it requires good oranges. I had some Cara Cara oranges to use, so that was perfect. Both rises took longer than anticipated, so it was a late night/early morning.
Saturday night's dinner was Crispy Oven Fish and Chips with Dill Tartar Sauce and microwaved fresh broccoli on the side.
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