[BakerAunt]

After eight days defrosting in the refrigerator, our 20 lb. turkey was still frozen in the cavity, which required putting it in the sink and running water through it to dislodge the neck and giblets and get it thawed so that it could go into the oven at about 12:30 p.m. According to my notes, from back when I roasted the turkey, this size takes about four and a half to five hours, then needs to rest at least 20 minutes before carving. My husband insists on cutting up the entire turkey before we sit down to eat, so I have learned to time my making of the dressing/stuffing in its dish accordingly. (I saved it in the past by adding more broth.)

[BakerAunt]

I was following the directions that ATK had with a partially blind-baked crust. However, the ATK is a butter crust, and I use an oil crust. The "bubble" didn't happen until after I had dropped the temperature and slightly turned the pie. When I bake my next pumpkin pie for Christmas (my husband's family tradition, I will experiment with using a lower initial temperature on convection.

Here's a little smile from Cathy in honor of pies:

https://www.gocomics.com/cathy-commiserations/2021/11/25

[BakerAunt]

On Wednesday, I baked the Spiced Pumpkin Bread from Stanley Ginsberg’s The Rye Baker blog. As I did when I baked it last spring, I used the bread machine to do the mixing and ended up adding 2 Tbs. more whole wheat flour. Although the dough was sticky, coming out of the machine, it was not too hard to shape after the one-hour rise. The loaf baked nicely, although my slashing left something to be desired. I slashed too far down on one end, and that end broke open. However, it is still a nice loaf, and I look forward to slicing it at dinner tomorrow.

After baking the bread, I baked my pumpkin pie. Mike’s remarks about pastry flour reminded me that I still have some white pastry flour, so I used it rather than AP in conjunction with the whole wheat pastry flour. The crust dough was much easier to work with in my oil crust recipe—less dry—and I was able to make nice crimping around the edge. The pie is now cooling. Once again, I had that mystery spot in the back where on the pie surface, there is a “break out.” There is something about the Wolf oven that makes it happen, as I never had this issue in other ovens. I reduce the temperature for the pie from 425F to 350F after the first 10 minutes and turn it slightly. I’m using the regular bake setting, but perhaps I should try the convection setting. I am not sure how that would work with a "custard" type pie; it works well for fruit pies.

[BakerAunt]

On Wednesday, I made my Cranberry, Cardamon, and Dried Cherry relish. It does not require any cooking, only chopping up the cranberries with the dried cherries and brown sugar. After doing so, I realized that I had forgotten the cardamon, so I had to grind the seeds and add it afterwards.

[BakerAunt]

Chocomouse--I have posted my adapted recipe of the Greek Yogurt cake in the recipe section.

I wonder if some of the people who did not have good results did not know how much 2 oz. of butter is. The recipe writer should have included that this amount equals 4 Tbs.

[BakerAunt]

I always refrigerate my sun-dried tomatoes after opening. As Mike notes, I just let the jar sit on the counter for about a half hour before I use the tomatoes. I often use the oil to saute vegetables for the dish that I am making. I prefer ones packed in olive oil.

[BakerAunt]

Chocomouse: I will post my version of the recipe. I looked at the comments but thought that the people who reported poor results may be inexperienced in the kitchen. Maybe they over creamed the butter, maybe they used regular rather than Greek yogurt, or used a brand that is not so great. However, the blog writer needs to give a clearer cooking time--a 15 minutes difference in possible baking time is just plain sloppy. Most of my blueberries stayed on top of the cake for a lovely presentation.

[BakerAunt]

Thanks for posting the link, CWCdesign. The problem of supply and shortage is complex.

The explanation on graham cracker shortage surprised me because most graham crackers are NOT made with real graham flour but with white flour. Graham flour is much harder to find these days. Bob's Red Mill stopped selling it a couple of years ago. I still have some in the freezer. I've tried baking my own graham crackers but have yet to find a recipe that has the taste I want AND does not require butter. I tried one by Peter Reinhart, but it was not what I sought.

As for soybean oil in crusts--that's the difference between a homemade and a commercial (need to be financially viable) graham cracker crust. Most homemade ones use butter. I made a great one this past year using olive oil.

[BakerAunt]

Chocomouse--If you bake the Blueberry Greek Yogurt cake and substitute oil as I did, I suggest using the method of combining the flour, etc. in a small bowl and beating the sugar and other ingredients in a larger mixing bow. I did it with a whisk. Then stir the dry ingredients into the wet mixture, being careful not to overmix. That will keep the oil cake from being tough.

[BakerAunt]

I do what Joan does--which is what S. Wirth told us to do. 🙂

I wanted to use up some Greek yogurt, so on Tuesday, I googled recipes and landed on Blueberry Greek Yogurt Cake at the site Julia’s Album. She had adapted the recipe from Epicurious. I further adapted it by using white whole wheat flour, adding a tablespoon of Bob’s Red Mill milk powder, and respacing the 2 oz. of unsalted butter with 3 Tbs. avocado oil. I used frozen blueberries. The baking time was rather broad at 20-35 minutes. I baked for 25 minutes, checked, and the tester came out clean. My husband brightened when he came back from working in the woods and saw a blueberry dessert. We each had a slice for dessert. It is a light cake with just the hint of vanilla, and the blueberries are the star.

[BakerAunt]

We continue to eat our turkey-vegetable-mixed lentils and peas soup.

Thanksgiving preparations continued Tuesday when I made another batch of applesauce with the Doud Greening and Ida Red apples. I like this pairing a lot. I added only 1/3 cup sugar for five pounds. The apples produce a lot of liquid; I strain it, put the apple part into the sauce and drink the rest as juice.

[BakerAunt]

Although I read about a canned cranberry shortage online, there was still a respectable amount of a generic brand and Ocean Spray at the local grocery store this morning. We do not do the canned cranberries, but I post this information for anyone who worries. It probably depends on the store and where its supply chains are.

[BakerAunt]

Monday began the Thanksgiving preparations. I roasted two of the six pie pumpkins that I bought in October at the Farmer’s Market. I set aside the pumpkin for the pie, the pumpkin for the rye bread, froze a container with pumpkin for another loaf of the rye bread, and set aside the rest for now. I may use it to bake a pumpkin breakfast goody.

[BakerAunt]

My husband and I bought a pair of grow lights from Gardener's Supply Company, which arrived last weekend. He built a wooden frame and attached the lights. We will see what happens with his spinach crop. I persuaded him to give it a try after his first attempt at spinach did not go well. We are hoping it will also help us start plants earlier in the spring.

[BakerAunt]

To go with soup on Sunday, I baked my complete re-imagining of KABC’s Dutch Oven Dinner Rolls, baked in my Emile Henry ceramic Dutch oven, and served warm with the soup.

This week's baking plans include a pumpkin pie and that Pumpkin Walnut Rye Bread from the Rye Baker blog.

As it is only my husband, me, and the dog, a single dessert will do, and that rye bread makes excellent sandwiches.

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