BakerAunt
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September 11, 2023 at 10:08 pm in reply to: What are you Baking the Week of September 10, 2023? #40337
On Monday, I made dough for my Whole Wheat Sourdough Cheese Crackers. I will bake them at the end of the week.
September 10, 2023 at 7:18 pm in reply to: What are you Baking the Week of September 10, 2023? #40325Later this week, I might see if I can engineer an oil-based version of the Soft Barley Cookies in the King Arthur Cookie Book. I had to stop baking them due to the butter content, but I, and particularly my husband, think longingly of them.
September 10, 2023 at 7:16 pm in reply to: What are you Cooking the Week of September 10, 2023? #40324We had leftover pasta and some more of the Green Bean salad for dinner tonight. We took my bonus daughter and boyfriend to the airport--a 6-hour round trip for us with traffic, and a train that stopped across the tracks when we were not far from home. I wish that a company would re-establish bus service to and from Midway from Michigan City or another mid-sized city that is closer. Finishing the double tracking of the South Shore Line, would also help.
Tomorrow, my bonus daughter and her boyfriend head back to San Diego, so for our last dinner of the visit, I made sourdough pan pizza with homemade tomato sauce and the usual toppings, except that I left off the black olives and green onion.
Earlier in the day, I baked blueberry cobbler for dessert. It is traditional that she will eat some for breakfast tomorrow.
September 9, 2023 at 8:58 pm in reply to: What are you Cooking the Week of September 3, 2023? #40312To go with pizza for Saturday night dinner, I made Green Bean, Cherry Tomato, and Goat Cheese Salad.
September 9, 2023 at 11:35 am in reply to: What are you Baking the Week of September 3, 2023? #40308I baked Oatmeal Date Muffins for breakfast on Friday.
September 9, 2023 at 11:34 am in reply to: What are you Cooking the Week of September 3, 2023? #40307We took a trip to the Indiana Dunes on Friday, had a picnic, and hiked. For dinner that night, I made my Oven Crispy Fish and Chips with Dill Tartar Sauce, which we had with microwaved broccoli from the farmers' market.
September 7, 2023 at 10:16 pm in reply to: What are you Cooking the Week of September 3, 2023? #40292That's great, Len, that you have figured out how to have your pizza and not heat the house up.
We took a boat ride in the late afternoon, so we did an easy dinner of leftover vegetarian lasagna and leftover pasta from last night. My husband and I also had the last of the cantaloupe.
September 7, 2023 at 10:11 pm in reply to: What are you Baking the Week of September 3, 2023? #40291Thanks for the input, Mike. I use the convection setting for crackers and get a more even result. I also use it for all my pies, although my pies are streusel-topped these days. I cover with foil for the first 45 minutes, then remove it to brown the streusel and let the pie finish in 5-10 minutes. I will report on how the convection setting works with cookies.
On Thursday evening, I baked a batch of the Whole Wheat/Rye/Semolina Buns (AKA Len's Buns) as 10 buns. We are planning a picnic tomorrow, so we needed buns for sliced turkey sandwiches.
I forgot to mention that on Wednesday morning I baked Pumpkin-Oat muffins. I did not think they were among my best, as they had a craggy appearance, but they tasted good, and they had disappeared by Thursday afternoon, so the rest of the family did not let appearance deter them.
Oh, Skeptic, that is horrible! They need to get back to your house and install the oven correctly. Remind them that if they do not install the anti-tip device, they will be liable for accidents.
On Thursday, I baked a double recipe of Big Lake Judy's Best Ever Molasses Cookies.
I have been noticing that when I bake cookies, the second batch is baking faster than the first batch. I cut a bit of time off of the second and third trays of cookies, and since the fourth tray had just five cookies, I cut the time by 2 minutes. Those five burned. Next time I bake cookies, I am going to use the convection setting, as I do for crackers, and reduce the heat by 25 degrees.
September 7, 2023 at 4:03 pm in reply to: What are you Cooking the Week of September 3, 2023? #40285Wednesday's Dinner was Cherry Tomato Sauce. Vegetables (zucchini, yellow squash, red and yellow bell pepper, green onions, and mushrooms), and Rigatoni, with the addition of leftover roast chicken.
Ah, yes, the test drive!
September 5, 2023 at 7:24 pm in reply to: What are you Cooking the Week of September 3, 2023? #40272We had leftover vegetarian lasagna, leftover turkey loaf, leftover stuffing, and an ear of corn each, as well as more birthday cake!
September 4, 2023 at 9:18 pm in reply to: What are you Cooking the Week of September 3, 2023? #40264For my bonus daughter's birthday dinner, I roasted a chicken. I also made Pepperidge Farm Stuffing (blue bag) that I saved for this occasion, as it is her favorite, and she has not had it for a couple of years. We also had microwaved fresh green beans from the garden and homemade applesauce from the freezer. Dessert, of course, was the chocolate cake with the white chocolate cream cheese and butter frosting.
Skeptic--I will have to post my adaptation of the cake recipe, which includes changing how it is mixed. To my surprise, it was not crumbly, so I wonder if changing the mixing technique helped. I used the mixer to combine the oil and sugar, then the eggs and vanilla, but after that, I hand mixed.
I did an initial "crumb coat," which is just a light coating of the frosting--does not have to cover as in a finished cake--then I did the main frosting coat over it.
I made a White Chocolate Cream Cheese Butter frosting from the recipe in Baking at Home, a book from the Culinary Institute of America. The trick with the frosting is not to let the butter get too soft, and to get the white chocolate at just the right temperature after melting it. Today, it all came together, and the frosted cake is in the refrigerator. The frosting is at its best when cold.
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