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Major Revision Edit of this Post.
On Thursday, I baked four Blueberry Tartlets, using a half recipe of my Buttermilk-Oil Pie Crust (with half canola and half avocado oil), divided it into fourths, then rolled each into a slightly larger than 5-inch circle. I own a Chicago Metallic Tartlet pan, with removeable bottoms that holds four each. I fit the crusts into the four, then refrigerated for an hour. I blind baked (using beans in small coffee filters) at 425F for 8 minutes in my countertop convection oven.
I had planned to bake Blackberry and Blueberry Tartlets to use up the remaining 1/2 cup of seeded blackberries that I had left over from making jam, but I inadvertently grabbed the half cup of blueberry syrup that I was saving for cornmeal waffles and used that instead. It was just as well, since when I realized what I had done, I found the 1/2 cup of seeded blackberry puree had fermented and had to be thrown out.
It is hot and muggy today, so that will be all the baking I do.
For dinner on Wednesday, I made my Turkey-Zucchini meatloaf with Peach-Dijon Glaze, which we had with sweet corn and microwaved fresh green beans from our garden. I cooked the meatloaf in the countertop convection oven since it was hot and humid today.
I also made yogurt.
Ouch--on the pastry flour, Mike. I like to use part whole wheat pastry flour and part white pastry flour in my pie crusts, but there is no way that I would go through four bags of white pastry flour.
I wonder if employee-run companies tend to get greedy. They certainly get on the "we must be more modern" bandwagon. BRM has moved into mixes and prepared products, such as crackers and snack bars. I found their crackers far too salty, and the snack bars are high in saturated fat.
When I complained, politely, about their no longer selling barley flour, I was told that they need the production facilities for exciting new products. The responder did send me a list of places to try--not a one was of any use. I finally bought a five-pound bag of "Food to Live" brand through Walmart.com. A lot of smaller grain and bean providers sell through Walmart.com. That was where I had to go for my rye flakes.
I am so sorry that you ended up with Covid, CWCdesign but glad that you were able to get over it without the really bad effects, which is not to minimize the effects that it did have on you.
Cooking just for one--especially after a long day at work--can be challenging. When I was single and teaching, I would make a big batch of my Mom's spaghetti sauce the week before the semester began and freeze it in 2-serving containers. It was my go-to fast meal. I also would freeze servings of soups. I would make and freeze hamburger patties. I liked to cook more complicated meals on weekends or days off. Often, I would roast a chicken, then use it in improvised "stir-fries," with pasta, or rice. I have a high tolerance for leftovers, which helped.
Stores in my area are more likely to carry the Bob's Red Mill gluten-free products, which is fine for people who need them, but add to the cost for those of us who do not need the gluten-free products. They are also more likely to carry the organic, since that is a niche market for them. I sometimes buy organic and sometimes not.
I will be doing orders on Walmart.com. Usually, it is not Walmart but smaller companies that use their distribution system. That is how I found the Scottish oatmeal and the milk powder.
Thanks for making this a separate thread, Mike. It will make it easier to find.
Aaron--After re-reading this thread, I noticed that you mentioned muffin pans for the Schnecken. There is another recipe, Pecan Rolls, in Muffin Pans, which uses Kuchen Dough No. 2 or 3.
I will add it at the bottom of the Schnecken recipes in the recipe section.
I think that we should have had a separate Cinnamon Rolls Thread, as we have confused Chocomouse who posted this week's baking in this (last week's) thread. [Been there, done that.]
Aaron--I have posted the recipe(s) in the recipe section. None says how much the recipe makes, I'm thinking A LOT, since most involve 8 cups of flour!
I made dough for my Whole Wheat Sourdough Cheese Crackers on Tuesday. I will bake them either end of this week or start of next.
I made another batch of seeded blackberry jam on Tuesday morning after buying another package of 8 oz. jam jars. I ended up with three 8 oz. jars and one 4 oz jar.
The one I have is The Settlement Cook Book, Victory (26th) Edition, enlarged and revised, copyright 1944. The front includes the phrase, "The way to a man's heart." The title page proclaims:
Tested Recipes from
The Milwaukee Public School Kitchens
Girls Trades and Technical High School
Authoritative Dietitians
and Experienced HousewivesI found a "bookmark" in it for the Plowboy 1945 Prom, held by The Agriculture and Home Economics Clubs of the University of Illinois, April 13, 1945. My husband's grandmother taught home economics in public schools, and she and her husband also lived on a farm, so I think the cookbook was most likely hers.
Aaron--If you like, I can put the recipe in the recipe section.
Aaron--I also like the King Arthur white whole wheat, which I use when I do not want the upfront whole wheat taste. I use it in most of my cookies and also with oatmeal muffins when I want the oat flavor at the front. King Arthur does sell the white whole wheat flour online. I'm in their Baker's Advantage Program, so I order several bags at a time and stick them in the extra refrigerator. I can usually combine that order with other essentials, such as the KABC cheese powder or the special dry milk. No store in my area carries the white whole wheat flour.
That's interesting about some bakers building out their own mills. I wonder if part of that trend resulted from the pandemic shortages. It would also perhaps cut down on transportation costs, and it gives bakers more control over grind.
Aaron--I believe that I have a copy of The Settlement Cookbook that was in my husband's parents' house when we cleared it out. It probably belonged to his grandmother. I will look through it, see if the recipe is there, and report back later today.
I received the same email that Aaron did.
I exclusively use BRM whole wheat flour, which I think has a sweeter taste than King Arthur's due to being stoneground. I'm also a fan of their Artisan Bread flour. Both of those will be hard to source locally. When I was at Kroger, ten days ago, there was no BRM whole wheat flour, and they have never carried the artisan bread flour. I've also not seen their pastry flour, so I ordered it from them. I have not seen their whole wheat pastry flour for some time. I've never seen their milk powder, which is essential for my yogurt and also in my baking. No place here carries their beans. I did, to my surprise see a package of their barley on my last trip to Kroger, which surprised me because I had to order it after searching in vain a couple of years ago. I have never seen oat bran locally.
I like the BRM oats, but I think that I can get similar nutritional advantage from Quaker Oats, for maybe a little less money. I already know to avoid the Aldi's oats.
Aaron--my sweet roll dough recipe comes from the "Snails" sweet roll recipe that was a signature recipe of my husband's aunt, who got it from a friend with a Scandinavian last name. I have wondered if these were originally the Scandinavian sweet roll that is split and filled with cream before the glaze.
I also find that oil cakes require a different mixing technique. I start by whisking together the sugar and oil, then whisk in the egg and any dairy and vanilla. I mix the other dry ingredients separately, then add them to the egg mixture, using a cake whisk and spatula. An oil cake will be tough if it is overmixed, so while a hand mixer could be used, it needs to be on low and for not too long.
Oil cakes do not rise as much as butter cakes, so the pan can be filled fuller than a baker would do for a butter cake.
One other tip I saw in an oil cake discussion is to add some milk powder to increase tenderness. I usually add 1 Tbs. per cup of flour.
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