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Hi, Skeptic--I recall in another thread that you were asking how people cope with recipes that have a large amount of dough that might be too much for a smaller mixer. I have no direct experience, as mine can handle large loads. However, I recall that Chocomouse uses a bread machine, not a mixer for her breads, and I think that she said that she does half at a time. Perhaps she can weigh in with advice on the matter.
We were almost out of bread, so on Monday I baked Pumpkin=Rye-Whole Wheat Bread, a recipe that I adapted from Jane Brody's Good Food Gourmet (pp. 416-417). I use buttermilk rather than regular milk, reduce the molasses from ½ to 1/3 cup, reduce the salt from 1 Tbs. to 2 ¼ tsp., used a combination of BRM dark rye and King Arthur Pumpernickel, added special dry milk, replaced 4 Tbs. butter with olive oil, and replaced half of the AP flour with whole wheat and the other half with BRM artisan bread flour. I also add ½ cup of mixed grains--in this case barley, rye, and oats. I found that the dough was a bit too much for two 8x4 pans, so I bake it as two 9x5 loaves. That makes them not as high but wider. Essentially, it is now my recipe. One reason I chose this recipe is that I need to make freezer space for green beans, so that means I need to use some of my supply of frozen pumpkin.
I made a pasta salad for lunch, using tricolor pasta and an English cucumber and green onion from the farmers' market and cherry tomatoes from our garden. I made a dressing of red wine vinegar and olive oil combined with Penzey's Sandwich Sprinkle. I added a bit of garlic powder to liven it up. I also added sliced black olives and goat cheese. I will eat it for lunches this week, as my husband is not fond of such salads.
For dinner, we had the last of the turkey-zucchini loaf, sweet corn, and microwaved fresh broccoli. For dessert, we each had a slice of cantaloupe, which we had bought from the stand at the edge of town. It is sweet and delicious!
We had leftover turkey-zucchini meat loaf, sweet corn, and microwaved fresh green beans from our garden.
Our tomatoes are on the verge of being ready. I agree with Joan, Mike, that casserole looks good.
I made Turkey-Zucchini Loaf with Peach-Dijon Glaze for dinner on Friday. We had it with an ear each of sweet corn and microwaved fresh green beans from the garden.
I have a lot of almond flour, so that cake will go onto my "to bake" list.
On this Friday afternoon, I have a blueberry pie in the oven. It used the last of the fresh blueberries we picked. My husband is looking forward to the pie, as blueberry is his favorite pie.
Update: the pie is cooling on the rack. We will wait until tomorrow to slice it.
Ah, yes, Navlys. I found it online. To get access to the recipe, you have to give your email address and agree to receive all their emails, although you could then unsubscribe. To access all the recipes, you have to subscribe.
However, there are a lot of knock-off recipes that can be accessed. This version looks promising. It does call for 5 eggs, separated:
Actually, Chocomouse posted the recipe here at Nebraska Kitchen:
Sigh. I would love to bake it, but I would need a lot of people to help eat it. So, I will enjoy it vicariously.
We finished the leftover roasted chicken for dinner on Thursday. We had it with microwaved fresh broccoli and an ear each of the first sweet corn of the season.
This afternoon, I canned three more 8 oz.-jars of blackberry jam.
We had left over roast chicken, leftover farro stir-fry, and microwaved fresh green beans from the garden for Wednesday's dinner.
Today, I made yogurt. I de-seeded 2 quarts of blackberries, from which I froze 12 oz. for that brownie recipe and set aside the rest to make jam tomorrow. I also made chicken broth from the bones of the current chicken, combined with the bones from the chicken breasts that I had in the freezer.
CWCdesign--I adjusted the time, since the original recipe was for two 8x4 loaves. I also adjusted the time because I was baking in the heavy Nordic Ware Pan, which meant that I reduced the baking temperature from 350F to 325F. I baked for 43 minutes.
Thanks for the suggestion about heavier clothing, Chocomouse.
Yes, with ticks, we have to be proactive. My husband checks himself and showers every time he comes home from working in his woodlands. I have adopted that practice as well. My husband was, apparently, bitten by a tick a couple of years ago. I say apparently, because the test is expensive and takes so long to get results that the practice is to put the person on antibiotics immediately.
Our dog, who we got at 14 months from Michigan ten years ago, came to us with undiagnosed Lyme disease, which we only learned about after a year at her first check-up. We now get her vaccinated for Lyme disease every year.
I know that they are working on a Lyme disease vaccine for humans, but it is not ready yet.
When younger bonus son and his wife visited last Thanksgiving, they went to one of the woodlands with my husband. After getting back, she checked for ticks because, as she says, she is a "tick magnet." She had picked up TWO, and that was after we had had freezing weather and snow the previous week! Fortunately, she was not bitten.
Skeptic--The Squash, Whole Wheat, and Oat Bread came out great. This time I used half white whole wheat and half AP. If you would like my version of the recipe, let me know, and I will post it.
BTW, I took the temperature of the center of one of the small loaves with my instant read thermometer after 43 minutes, and it read over 200F. I've never used it for quick bread before, but after CWCdesign mentioned doing so, I decided to do so.
Mike--I had wondered about putting blueberries and zucchini together, as it seemed an odd pairing.
On Tuesday, I baked the Rye Blueberry Bars from King Arthur that were one of their July Bake of the Week. I made some changes that I do not think affected the outcome in that I replaced the AP flour with white whole wheat and the 10 Tbs. of butter with 1/3 cup avocado oil plus 2 Tbs. water. I cut the vanilla in the crust from 2 tsp. to 1 tsp, and I did not use cardamom in the crust and topping.
I think that the filling is a problem. I'm not sure why it uses maple syrup, as I could not really taste it. At first, I deleted the salt, but I added ¼ tsp. after tasting it. I also ended up adding the stated amount of vanilla, in part because the filling was rather blah. I stirred in ½ tsp. allspice, and that helped.
The recipe called for making a slurry with 3 Tbs. cornstarch and 2 Tbs. lemon juice. That did not work well. It was not enough liquid to combine with the cornstarch, and I should have added more lemon. Instead, I added it to the jam mixture, and I had to break up or fish out, clumps of cornstarch. I think that I will use Clear Jel next time or use enough lemon juice to combine thoroughly. I might try lime juice next time as well. There will be a next time, if they hold up over the next couple of days, as my husband likes them, and I think they have promise.
I wonder, however, if the recipe developer at King Arthur was trying hard to offset the blah filling by adding all that vanilla and cardamom. The other thought is that they were trying to feature as many products that they sell as possible.
My other baking project on Tuesday was Squash, Whole Wheat, and Oat Quick Bread, a recipe that I adapted from Ken Haedrich's The Harvest Baker. I baked it as four small loaves in the 4-loaf Bundt pan I have.
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