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Your recipe is great, Len, and you have the burger buns to prove it!
Mike--I have used dried cranberries, but my husband is not fond of them. He will eat them to get the cookie, but he would rather I use raisins or cherries. I might try dates, one of these days. I have some dried fruit, but I think that he would be less happy with that than the cranberries.
What the peanut butter cookie recipe is for most of the people here at Nebraska Kitchen is what the Soft Oatmeal Raisin Cookie recipe from Jenny Can Cook is for me.
On Monday, I baked my adaptation of this recipe, but I used dried cherries in place of the raisins. That makes the cookies slightly less sweet but still delicious. I will do that substitution again when we want a change.
I also baked my Whole Wheat Sourdough Cheese Crackers from the dough I made last week.
Leftover lima beans with ham and rice will be our Sunday night dinner.
The roast looks delicious, Len.
Len--if you have some bread flour, use that instead of the AP, and you can probably keep the whole wheat flour. I use the Bob's Red Mill Artisan Bread flour, and it lets me use a higher percentage of wholegrain flours than I otherwise would to get an acceptable rise. I have done a more than 2/3 replacement with it. I do not know if the KABC bread flour would perform in the same way. I think that the BRM has an additive that improves the rise.
I'm so glad the new stove top is working well for you, Joan. It's amazing how a simple task can become enjoyable with the right tool!
I make sourdough pan pizza once a month. Saturday dinner was my sourdough pizza with the usual toppings of sauce (made from cooked down can of Muir organic fire-roasted tomatoes and some garlic), Canadian bacon, lower-fat mozzarella diced, red bell pepper, sliced mushrooms, and green onion tops from the pot my husband grows. I grate Parmesan on top. To go with the pizza, my husband made a simple salad of mixed greens, spinach, cherry tomatoes, and carrots with Penzey's French Vinaigrette.
My husband has started planting our small garden. He first had to put chicken wire around the bottom because we have a little rabbit living in our yard, with occasional visits from a larger rabbit. So far, the dog has ignored the small rabbit, although we still keep an eye on her. The small rabbit has been content to munch on our grass and the leaves of the invasive violets that are all over the yard. As long as it stays out of the garden, we will coexist.
The honey nut squash are planted, along with some seed from those large outlier squash that we got last year. It will be interesting to see how the latter hybridized. My husband also planted the first row of beans. He will wait to plant the second, so that we can have a continuous bean crop. He also planted snow peas, which sometimes do well and sometimes do not. He planted lettuce, spinach, and kale. So far, only the kale has come up. The tomato and pepper plants he started should be ready to go in soon.
I am so sorry, Chocomouse, about the blueberries! Those extreme weather swings are the worst, since the plants come out in the warm weather, then get zapped by extreme cold. I hope there is limited damage to the rest.
Thanks for posting the article, Mike.
Your bread rounds look delicious, Chocomous.
Awaiting updates on Len's bread!
Ever since Chocomouse wrote about the Chewy Semolina Rye Bread, I have been wanting to bake the recipe. King Arthur obliged with a recipe scaled to the Emile Henry long baker. I had to leave out the dried onion, since while my husband can tolerate it, he likes to feed little pieces of bread to our dog, and she cannot tolerate onion. I replaced 1 ¼ cups of water with buttermilk. I omitted the vital wheat gluten. I cut the salt from 1 Tbs. to 2 ¼ tsp. and the yeast from 4 tsp. to 3 ½ tsp. I added a tablespoon of special dry milk. I did not do the topping, as my husband is not fond of such additions. The recipe baked beautifully in the Emile Henry long baker and made a spectacular large loaf. I look forward to slicing it at lunch tomorrow.
CWCdesign--This recipe is perfect for the Emile Henry long baker, with great height.
We had a rainy Friday afternoon, but the rain is welcomed and needed if we are to have a good black raspberry crop. For dinner, I made large lima beans with brown and red rice, ham pieces frozen in January, celery, yellow bell pepper, kale, parsley, dried onion, thyme, and pepper. It was perfect for this evening, and we will have leftovers for at least two more meals.
The one that I went to, Navlys, was in Indian Rocks. It was in the same shopping center as a smaller Walmart store, so when we grocery shopped, I could say to my husband, "Let me just go look around...." I even carted back some food from there to Indiana.
On Thursday afternoon, I baked Blood Orange Loaf Cake, the third of my trifecta of blood orange cake recipes. This recipe uses some almond flour and semolina in addition to AP. After being turned out of the pan, it gets brushed with a blood orange-sugar solution. Tomorrow, I will add the icing.
Dinner on Thursday was easy. I roasted two chicken thighs to go with leftover stir-fry from last night.
Joan--I am thinking of you and Sonny, since he has a biopsy scheduled tomorrow. I will pray that all goes smoothly.
Tuesday's dinner was roasted sweet potato chunks with leftover roast chicken and a salad made with spinach and mixed greens from the farmers' market and cherry tomatoes and mushrooms from the grocery. I made the Penzey's French Vinaigrette for the dressing.
I made a stir-fry on Wednesday with leftover chicken, some farro cooked in broth from the freezer, and sauteed red bell pepper, celery, carrots, mushrooms, and kale. There is enough stir-fry for a side dish with tomorrow's dinner.
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