[BakerAunt]

I looked at the recipe, and it mentions allrecipes.com
I will look to see if I can locate it there.
I printed it on 10/29/2011. Sometimes, it takes a while to get around to trying a recipe. 🙂

I checked. It is not at allrecipes.com

I'm planning on writing it up with my changes, and I will post it here when I do.

[BakerAunt]

I made broth on Tuesday from the chicken bones. For dinner, I roasted one of the aberrant squashes that came from one of the seeds in the honey nut squash package. It was like a butternut squash except that it had a very long neck. It is not as sweet as the honey nut. I think that I need to roast it longer or at a higher temperature. We had it with leftover chicken and microwaved frozen peas.

[BakerAunt]

For dinner on Monday, I roasted a small (3.17 lb.) chicken. I also roasted a honey nut squash from the farmers' market (we ate all of the ones from our garden). We had microwaved fresh broccoli, some of the last from the farmers' market. That broccoli was so good that it will be hard to go back to the store broccoli, which is shipped from California, no matter what time of the year.

[BakerAunt]

Update: Martha Rose Shulman's Mixed Grains Bread is wonderful. It has a dense, yet soft texture and a delicious flavor. It will become one of my regular breads.

[BakerAunt]

Congratulations on your baking success--and growing baking reputation--CWCdesign! I had a similar experience at Christmas bakes sales at a church I attended in California years ago. My Limpa bread sold just as I took it out of the bag. (It helps to have people of Swedish heritage.)

I'm glad that your cake came out well on the repeat.

[BakerAunt]

I made my adaptation of Cornmeal Pumpernickel Waffles for breakfast on Monday. I had previously halved the salt, cutting it from 2 tsp. to 1 tsp. Today, I further cut it to ¾ tsp., given that the recipe (from King Arthur's Whole Grains baking book) also has 2 tsp. baking powder and 1 tsp. baking soda. We did not miss the extra salt. I usually make waffles on Sunday, but yesterday was the last day, for two weeks of duck hunting season, and hunters set up off of our lakeshore, so I needed to take the dog over to our Annex, as she is terrified of the gun noise. As it turns out, no ducks showed up, and the hunters packed away their decoys and left around noon. There will be two more weeks of duck season starting December 26, provided the lake has not frozen. However, there have not been that many ducks for several years.

[BakerAunt]

I remembered that I have some millet flour in my freezer. I bought it for a King Arthur recipe for scones, which I made and found underwhelming, and so it sat in the freezer until today, when I decided to try a new bread recipe that called for about 2/3 cup. If we like the recipe, then I will be able to "use it up!"

[BakerAunt]

Very impressive, Mike!

My husband is growing lettuce in a long planter on the porch. This time he is using soil from the store rather than the sandy soil from one of the woodland properties, and that seems to make a difference. The grow lights seem to be working well for the lettuce.

[BakerAunt]

I plan more cookie baking this week, but today was about bread.

I was looking through my pile of untried recipes and came across "Mixed Grains Bread," which Martha Rose Shulman contributed to Zester, a newsletter and recipe site that went out of existence some years ago. In the headnote, she said that it was her signature bread when she began cooking in the '70s and was still a family favorite.

We were out of bread, except for a loaf of Challah in the freezer, so on Sunday, I decided to try baking this bread. As an added advantage, it called for quinoa flour or millet flour, and I have some millet flour taking up freezer space. I made a few changes. I used just 200g of water and replaced the other 475 g with buttermilk. I used bread flour rather than unbleached white flour, since the bread is mostly wholegrain. I reduced the salt from 20g to 15g. Her instructions were for kneading by hand, but I used my stand mixer. It is a heavy dough, but my Cuisinart 7-qt. mixer has the power to handle it. I added the salt with the final flour addition. The bread had a biga stage, and it also had two risings before it is panned for the final rise. I left off the light sesame seed topping in deference to my husband, but I had some egg wash left from two projects late last week, so I did the two egg washes. It baked in 50 minutes. The 9x5 loaves had good oven spring and have a rustic look. I look forward to slicing one tomorrow, at which time I will report on taste and texture.

Note: I tried to find a link to the recipe, but since I printed it eleven years ago, and Zester is no longer a site, I could not find it online anywhere. (This might be a job for the Way Back Machine.) If anyone is interested, I can post the recipe here, with my re-worked instructions to use a stand mixer.

[BakerAunt]

I made my regular batch of yogurt on Sunday.

[BakerAunt]

I'm glad to hear that your husband is doing better, Joan.

I have a great recipe for a spaghetti squash "lasagna," but it does not agree with my husband's digestive system, mostly due to the tomato sauce. I decided on Saturday to see if I could create a milk-based sauce and make a spaghetti squash-turkey-mushroom "lasagna." I did a mash-up of my first recipe with the Turkey, Spinach, and Mushroom Lasagna recipe I have made twice this fall--omitting the ricotta cheese and adding some minced parsley. For the spices, I used 1 tsp. dried sage, 1 tsp. dehydrated onion, and some freshly ground pepper. We liked the taste and texture, so I will make it again. Spaghetti squash were plentiful at the farmers' market this autumn.

[BakerAunt]

I'm a Kenji Alt-Lopez fan. While I have heard of Alton Brown, I've not watched his shows and have not made any of his recipes.

I'm with Skeptic when it comes to keeping the textures separate and allowing them to play off of each other that way.

[BakerAunt]

I improvised a chili for lunch on Friday. After sauteing onion, turnip greens, and minced garlic in olive oil, I added a can of tomatoes with Hatch chilis and 15 oz. of cooked black beans from my freezer. It needed more flavor, so I added 1 tsp. Penzey's Arizona seasoning, 1 Tbs. tomato paste, and ½ tsp. each sugar and cider vinegar. I have enough for two more lunches.

[BakerAunt]

I made stir-fry for Thursday's dinner using the leftover boneless pork chops from last night, soba noodles, carrots, celery, green onion, mushrooms, broccoli, a bit of green bell pepper, and the deglazing from cooking the pork.

[BakerAunt]

I finally found time on Thursday to bake my Rye and Barley Crispbread.

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