[BakerAunt]

I made Crispy Oven Fish and Chips again for dinner on Friday. We had it with the remaining coleslaw.

I'm making a half-recipe of almond milk tomorrow, so tonight I put 50 grams of almonds to soak in water in the refrigerator, so that I can make the almond milk tomorrow evening.

I am smiling at your pie pumpkins, Joan. I currently have eight pie pumpkins and two peanut pumpkins on the table in our Annex where it is cool. I will start processing them later this month.

[BakerAunt]

For Thursday's dinner, I roasted chicken thighs and made a farro stir-fry with zucchini, yellow squash, red and yellow bell pepper, green onion, and mushrooms. I also threw in some leftover roasted potato chunks.

I'll be baking pumpkin pies this weekend, Joan! 'Tis the season!

[BakerAunt]

I baked Pumpkin Snacking Cake today, using peanut pumpkin puree that I froze last year. I love the combination of spelt, buckwheat, and chia seed with pumpkin.

[BakerAunt]

That sounds so good, Chocomouse.

On Wednesday, we had Crispy Oven Fish and Chips with Dill Tartar Sauce, accompanied by coleslaw.

[BakerAunt]

I forgot to thaw fish for dinner, so we had more black-eyed peas with farro and ham and coleslaw.

[BakerAunt]

The original recipe did not include flax meal. I added it to boost nutrition. You can probably leave it out and add a couple of tablespoons more of flour.

[BakerAunt]

We had more of the black-eye peas, farro, and ham, as well as coleslaw from last night.

[BakerAunt]

I baked cinnamon rolls on Sunday morning. See details in thread "Lining Pan for Cinnamon Rolls??"
I had two for breakfast. My husband had one of his at tea time and the other for dessert tonight.

[BakerAunt]

It was a busy afternoon in the kitchen. I cut up some tomatoes from the garden and made them into sauce to freeze. For Sunday dinner, I made coleslaw with cabbage and carrots from a favorite farmers' market vendor, and I made black-eyed peas with farro, ham, celery, and yellow bell pepper.

[BakerAunt]

I ended up using 2 Tbs. avocado oil to mix with the cinnamon sugar (1 cup sugar + 1 1/2 Tbs. cinnamon). It was a lot easier to spread it on the dough before rolling, and it kept the cinnamon sugar in place while cutting and placing in the pan.

I still had leakage, but it is a little easier to remove the rolls even with the leakage. I still might experiment in the future with lining the pan with parchment paper. I might also experiment with turning them out onto a platter. However, I do not have time for additional experimentation before the family reunion--even though I am certain my husband and I would be able to eat the results! I also want to take as little equipment with me as possible. I will be pre-mixing the dried ingredients, except for the yeast, so that I can dump the bag into the bread machine with the wet ingredients.

[BakerAunt]

Chocomouse--Did you mean that you replace all or some of the AP flour with first clear??

I baked my Whole Wheat Sourdough Cheese Crackers on Friday evening.

I then made up the dough for cinnamon rolls, using Mike's idea about mixing some oil with the filling. I will bake them for breakfast tomorrow.

[BakerAunt]

We had the rest of the leftover stir-fry for dinner on Friday.

[BakerAunt]

Aaron--I bought this bag earlier this year from King Arthur. It's a key ingredient in one of their rye bread recipes that I like a lot.

I was not impressed with the potato flour substitution in the Chewy Rye Semolina, so I will go back to 2 Tbs. of First Clear Flour in place of the whole grain improver to see if my impression of the difference is accurate. The texture seemed a bit less chewy and the bread slightly drier, and it had a slight depression in the center, although the latter could be from the slashing.

[BakerAunt]

I like the idea Mike. I'm going to experiment with perhaps 1 Tbs. avocado oil to 1 cup light brown sugar and cinnamon. I'll report back.

[BakerAunt]

I should add that I also pre-cook the filling (without the eggs) on the stove top, which likely reduces some of the liquid. I then whisk an egg into a small amount of the hot mixture in a small bowl before whisking it into the rest of the filling, then whisking in each additional egg.

A lot probably depends on your recipe.

[Author]

Posts