BakerAunt
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I used to get pecan meal from King Arthur before they stopped selling it. I liked to use it in the Oatmeal Cinamon Chip scones that I made back when butter was not an issue. I also used it to make a crumb crust for pumpkin bars.
I was recently reading about almond flour. P.J. blogged about it. She explained how to use it in non-yeast and in yeast recipes. I'm thinking of trying to make a vegan sweet roll, since my husband's brother is vegan and was disappointed at the last family reunion that my sweet rolls were not. I've found a recipe, but like a lot of vegan recipes, it is not that nutritious, and if I'm going to experiment, I need it to fit my nutritional needs, as I will be eating the experiment in order to evaluate it. P.J. said that for yeast breads, add 1/3 cup almond flour per cup of regular flour. (Don't use instead.) I'm planning to try that, since the almond flour will add nutrition.
For Monday night dinner, I made Salmon and Couscous with Penzey's Greek Seasoning. We also had microwaved fresh broccoli. We have been getting spectacular broccoli from a vendor at the farmers' market. It will be hard to go back to the stuff from the store once no more is available.
On Monday, I made dough for Whole Wheat Sourdough Cheese Crackers. I will bake them at the end of the week.
I thought that I would throw in this link to another kind of Portuguese bread. It's from the blog by a local organic farmer/baker:
On Sunday, I made tomato sauce from three large and two small tomatoes that finally finished ripening in the house. I froze it for future use.
I also roasted one of the outlier butternut squashes that developed from what was supposed to be a Honey Nut Squash seed. It has a somewhat longer neck than most butternut squashes, so I cut the squash in chunks and tossed it in olive oil before roasting. We had it with the rest of the pork tenderloin, the little bit of leftover mashed potatoes, some applesauce from the freezer, and microwaved fresh broccoli.
In the afternoon, I baked Lime Pecan Biscotti using lime juice frozen from last year and zest from a lime from my tree.
Chocomouse--You should start a "Use It Up" thread. We could all discuss those ingredients that are sitting on our shelves and motivate ourselves to use them.
The time change is welcomed here in north-central Indiana!
On Sunday morning, I used my last Spy Gold apple to bake an Apple Spiced Muffin recipe that I adapted from Beatrice Ojakangas' Light and Easy Baking. The baking book was designed to use less fat, but there still was plenty, so I set to work. I replaced 4 Tbs. of melted, unsalted butter with 4 Tbs. canola oil. I replaced half the AP flour with barley flour. I used buttermilk rather than plain nonfat yogurt. I reduced the brown sugar from ½ to 1/3 cup. I decided to forgo the topping (1/4 cup brown sugar and that much flour, with 2 Tbs. melted butter) and instead used the Penzey's Cinnamon Sugar to sprinkle lightly on top before baking. I baked the recipe as twelve muffins, using sprayed fall muffin papers. The result is a not particularly sweet but tasty muffin that I will bake again.
On Friday, I baked Pumpkin Pecan Loaf cake in the Nordic Ware loaf pan that features a pumpkin and wheat design. The recipe is from the Nordic Ware site, but I use half white whole wheat flour, and I cut back the granulated sugar by 25 % and reduced the brown sugar from ½ to 1/3 cup. I use homemade pumpkin puree, so I delete the half cup of milk and add 2 Tbs. Bob's Red Mill milk powder. I omit the vanilla, as it is not needed with the spices. I also omit the raisins because I am not a fan of raisins in pumpkin bread or cake. I reduce baking time to about 48 minutes.
I used The Grease, and the cake came out without a problem.
Great deal, Joan!
On Friday I made yogurt.
We had the rest of the turkey, lentil, vegetable, pasta soup for dinner.
Dinner on Thursday was Maple Glazed Pork Tenderloin with muddled mashed potatoes and microwaved fresh broccoli. I pulled out a small loaf of Whole Grain Cinnamon Zucchini Bread from the freezer for dessert.
Cross pollination would not have affected the fruits of the plant.
If, however, the original seed came from plants that had cross-pollinated--like those from the pumpkin-spaghetti squash we had last year--then the fruit would be a hybrid.
Written with input from my husband, the plant physiologist.
Chocomouse--Was this another Gurney's surprise? I ask because one of our Honey Nut squash seeds produced what appear to be close relatives of butternut squash.
We will have leftover soup tonight.
I made the apple filling for the Butterscotch Apple Sweet Rolls on Wednesday and will freeze it for future use, probably for when one of the kids visits.
Joan--I've been experimenting with oil recipes for the past four years, in part to reduce my cholesterol. I am still eating a low-saturated fat diet, even though I have started taking a statin. Another benefit of oil recipes is not having to wait for the butter to soften. A third benefit is that oil (even avocado oil) it is less expensive than the amount of butter required.
The oatmeal raisin cookies without oil recipe at Jenny Can Cook is great. Just be sure to use quick oats and to flatten them slightly before baking.
I have posted some of my "oil instead of butter" recipes here at Nebraska kitchen. I have not posted the Maple Cookies without Butter recipe yet, but if people are interested, I will. The recipe Navlys mentions is the Maple Shortbread recipe, which I posted back when cholesterol was not a concern for me--and I still miss their deliciousness. I can only bake them if I have other people around who can eat most of them. The recipe without oil will never have the light, crumbly texture of shortbread, but it makes a cookie that lets me use my cookie stamps and highlights the maple flavor.
For cookies, I have been using avocado oil, which gives a richer taste. I also use half avocado oil and half canola oil in my pie crusts.
Her book is in my "to be read" stack. It's sad that she died at the young age of 49.
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