BakerAunt
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Joan--Cookies and cakes made with oil stay softer, while those made with butter begin to dry out.
I baked two loaves of my Pumpkin Rye Whole Wheat Bread on Tuesday, as the last of the bread was eaten at lunch. I greatly adapted this recipe from one by Jane Brody.
Happy Halloween, everyone!
I made soup for dinner on Monday, which is perfect for a rainy day. I used about 8 cups of the broth I made on Saturday, and 3 cups of potato water I had frozen this summer. I used olive oil, ground turkey, sliced celery, carrots, and mushrooms, some chopped garlic, 1 Tbs. rehydrated onion, 1 cup of brown lentils, half a cup of red lentils, and Halloween shaped pasta (pumpkins, bats, and spiders, oh my!). I seasoned with some rosemary, thyme, sage, and sweet curry.
My husband had leftover chicken, vegetable, rice stir-fry. I baked Roasted Beet, Greens, and Goat Cheese Flatbread for me., with the leftovers slated to be my lunches for part of the week.
I continued my baking on Sunday by baking my Maple Cookies without Butter recipe and using my Nordic Ware Halloween cookie stamps for pumpkin, cat, and spider designs. I next baked my Whole Wheat Sourdough Cheese crackers from dough I made last week. My final project was baking Roasted Beet, Greens, and Goat Cheese Flatbread, a recipe that I adapted from Ken Haedrich's The Harvest Baker.
I began the week by baking Pumpkin Oat Muffins for Sunday breakfast, a recipe that I adapted from a 2010 special issue, Taste of Home Fall Baking (p. 122). It has been a favorite. I use half whole wheat flour, add 3 Tbs. milk powder, make my own blend of cinnamon, nutmeg, ginger, and allspice rather than use pumpkin pie spice, halved the salt, reduced the brown sugar to 1/3 cup, and replaced the ¾ cup canned pumpkin with 1 cup homemade puree. I also changed how they are mixed, by combining the oats with the pumpkin and milk and allowing it to rest for about 10 minutes. I deleted the topping and sprinkled with a bit of Penzey's cinnamon sugar. I baked the dozen muffins in Halloween muffin papers.
More baking projects are planned for the day.
We had leftover chicken, rice, vegetable stir-fry.
On Saturday, I made yogurt. I also made turkey-chicken broth from the bones of a frozen turkey breast and chicken and from the chicken we had this week. That will restock my freezer and provide broth for soup next week.
On Friday, I made stir-fry using a mixture of brown and wild rice, leftover roast chicken, carrots, red bell pepper (from our garden), celery, green onion, sliced mushrooms, and the leftover gravy I made on Wednesday and additional drippings from the platter
I "baked' maple granola on Friday.
Aaron--If you go to the baking thread for November 14, 2021, or just put Portuguese bread into the Nebraska Kitchen search engine, there is a recipe that Italian Cook asked about and eventually baked. The discussion extends over several threads, as Cass called me and dictated some suggestions for me to post for Italian Cook. She baked it, and her husband particularly liked it.
She has a link to the recipe she used.
We had leftover roast chicken, microwaved fresh broccoli, and more roasted honey nut squash. The leftover chicken made for an easy dinner after we did a long hike in a state park today.
For dinner on Wednesday, I roasted a chicken in the main oven and sweet potato chunks in the countertop oven. We also had microwaved frozen peas. I made some gravy from deglazing the pan. I had to pour off a lot of fat.
Thanks, Navlys. The alterations do not always work on the first try, but I can usually nail it by the second.
I'm thinking about making another batch of the apple filling and freezing it for future sweet rolls when apples are no longer available.
I had some apples that needed to be used, a combination of the Spy Gold and Rubinette, a variety that the farmers market vendors say they would give to their church to use in its apple dumplings. I bought these as seconds, so there were some bad places to cut out. I decided on Tuesday to see if I could make a lower saturated fat version of the Butterscotch Apple Sweet Rolls that were featured in Sift (Fall 2015), p. 40, and which I think is on the KABC website.
In the rolls, I replaced the sour cream with fat-free Fage Greek yogurt and the butter with 2 Tbs. avocado oil. I used half whole wheat flour and added 2 Tbs. flax meal and 2 Tbs. special dry milk. I needed to add 2 Tbs. more water as the dough kneaded in the bread machine. I used special Gold yeast.
For the filling, I used 1 Tbs. butter and 2 Tbs. avocado oil, and I used regular Clear Jel. I probably put in too much apple. I had cut out bad places and thought I might need more, so I added another small one. It was hard to roll up the dough and cut the sweet rolls because there was so much filling. While the dough seemed a bit dry, I think that worked well with the filling. I used my own glaze recipe from my usual sweet rolls, which is about a third less than what the Sift recipe specifies.
We had had a busy day, since we did the big shopping trip today, and I got a late start on this baking project. I made the filling for the sweet rolls before dinner, then made the dough and baked them afterwards, so by the time they were glazed, it was after 10 p.m. Although it was late, we decided that a late-night treat was in order. I cannot remember the last time we have done that. These rolls are so good.
We had the rest of the turkey, spinach, and mushroom lasagna for dinner on Tuesday, along with roasted honey nut squash and microwaved fresh broccoli.
Chocomouse--that was the warm air we had here yesterday. Today we had a high of 69, then it began to drop, and we got a good rain, which is much needed.
In north-central Indiana, we have gone back to highs in the mid to upper 70s after the cold weather of last week. That is much harder on the plants than just some cold weather.
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