BakerAunt
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For dinner on Monday, I made a doubled recipe of my Turkey and Zucchini Meatloaf with Peach-Dijon mustard. I roasted cut up small red potatoes, tossed in olive oil and seasoned with Penzey's Chicago Steak blend. We had the rest of the Michiana Bean salad with it.
Kimbob--My husband, older stepson, and I went blueberry picking last week. I froze ten (4 cup) bags. I baked a blueberry crumb-topped pie last week. This morning, I baked blueberry cinnamon rolls from dough I made and shaped last night. Blueberry muffins or bread is on the agenda. We plan to go back and pick more berries, so that my husband has plenty for his oatmeal, I can use some on my oatmeal occasionally, and I can bake with them. The frozen ones work well in muffins and in my pie recipe. The sweet rolls I made must have fresh blueberries.
I baked the blueberry sweet rolls this morning. I should have used two Pyrex dishes of different sizes, since the rolls have fused together, and I had a bit of spilling onto the oven floor. However, the rolls are delicious and much better than the ones I tried making with blueberry pie filling. I have not baked this recipe for some years, and for some reason I did not have notes written on it.
I made 20 rolls; the recipe says 20-24. The lower number works better, since the blueberries are rolled up in the dough with the cinnamon sugar, and unless the blueberries are small, they would be harder to slice without the blueberries falling out. When I type up the recipe with my other changes, I will add that a 13x9 for twelve rolls and a smaller glass dish for eight rolls is needed. It is a wonderful recipe for fresh blueberries. I do not think that frozen ones would work, even if not parking the sweet rolls overnight in the refrigerator. I find that it does help to have let the blueberries dry at room temperature after washing and to use firm blueberries.
As Mike Nolan foretold yesterday, north-central Indiana on Sunday had a drizzly day and, in the evening, some serious rain, which made for a great baking day. I made the little oat cakes (cookies/biscuit/cracker), a recipe adapted from a Bob's Red Mill recipe, that my husband and I like so much.
I also baked the multigrain cracker recipe that I adapted from King Arthurâs Whole Grain Cookbook.
In the evening, I started Blueberry Sweet Rolls, a recipe that I adapted from Recipes from the Old Mill. I made the dough, and after the second rise, shaped the sweet rolls and put them in a large glass baking dish. I will let the dish rest overnight in the refrigerator, then bake the rolls tomorrow morning. the rolls are packed tight. I am second guessing whether I should have used an additional baking dish.
I cooked a pot of black-eyed peas today and froze two containers. I used another 15 oz. to make my Michiana Green Bean Salad, which uses black-eyed peas, along with cherry tomatoes, green onion, black olives, goat cheese, toasted almonds, and an excellent dressing. The salad used a pound of green beans from our garden. We had it with the rest of the buns and salmon patties.
Mike--We had some light rain in the early evening at the park we visited. We got another .17 inches overnight, according to the rain gage. It is overcast this morning, so I am hoping for more rain to keep the blackberries on the terrace and in the woods watered, so that I get a good crop for jam.
You are having lots of fun experimentation with your grill, Mike!
I made salmon patties on Saturday afternoon. I packed some of them, along with the rolls I baked yesterday, and some condiments and carrots, and we drove to a state park for an evening picnic and a bit of hiking, although we mostly drove to various areas of the park. It was warm and humid, so the hiking had to be limited. We then drove home leisurely. Our town had an annual festival this weekend, and the fireworks were Saturday night, so the trip was to get our dog out of town and away from the fireworks. The last time she was around major firework activity, over a year ago, she was close to catatonic, and we never want to see that again, nor do we want to use strong medication to drug her. Leaving is the best solution, although living in a rural area limits where we can go without an overnight stay.
Today was a great day for baking, as we have been blessed with rain since late midmorning. I baked a blueberry pie with crumb topping on Friday. It will rest overnight, and I expect we will start slicing it at lunch tomorrow. The convection setting of 375F is great for berry pies.
I also baked my version of Ellen's bun recipe as ten buns this evening for a picnic we are planning for tomorrow.
For Friday night dinner, I made a stir-fry using cooked farro, leftover pork and drippings, broccoli, green onion, mushrooms, snow peas, and red bell pepper--the latter two from our garden.
I also made yogurt today.
On Thursday, I made dough for my Whole Wheat Sourdough Cheese Crackers. I will bake them next week.
We have a nice green bean crop coming in, for which I am thankful since the farmers' market charges $5 per pound. Snow peas are not as prolific. Blackberries are ripening on our terrace, and today, I went to one of our woodlands with my husband and picked two scant quarts of blackberries. I am hoping to be able to make jam this weekend. I need a lot of blackberries, since I seed them.
Yesterday we went to our favorite blueberry U-Pick, along with my older stepson. We picked around 20 pounds. However, it turns out that inflation has hit there as well, and the total came to $72. (Gasp.) I have ten 4-cup bags of washed, dried, and ready to freeze blueberries. I have washed some more, which are now drying, with plans for a blueberry pie. In spite of the cost, my husband and I will go back and pick some more, so that we are set for the year.
We have two blueberry plants, but only one flowered. It had a bunch of 4-5 berries, and that was it. I did not bother trying to protect them, and the birds have eaten them. My husband thinks they did not get enough sun, but we got half a cup of blueberries last year, so I'm not sure that is the problem.
Of course, we have plenty of bread and no tomatoes yet:
After I roasted potatoes for dinner on Wednesday night, I baked my adaptation of The Shipyard Galley's Zucchini Muffins, which King Arthur posted some years back. I made mine all whole wheat and halved the sugar. I also replace half the oil with buttermilk and add 2 Tbs. milk powder. I baked them as six large muffins. I am trying to arrange my baking, so that I can use an already heated oven for a second project.
I was able to buy some lovely organic red potatoes at the farmers' market last Saturday. For dinner on Wednesday, I cut them into chunks, tossed in olive oil and Penzey's Chicago Steak Seasoning before roasting for 45 minutes at 400F. The seasoning had been included in a gift box, so this was the first time I tried cooking with it. We all agreed that it is delicious, although my husband found it a bit heavy on the black pepper, of which he is not fond. We had the potatoes with pork that he pan-cooked and microwaved fresh green beans from our garden.
I baked two loaves of Rye/Semolina/Whole Wheat Bread (adapting Len's recipe) on Tuesday. It is a favorite bread and in regular rotation.
I also baked Olive Oil Greek Yogurt Brownies.
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