BakerAunt
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When sucrose is toast....
On Friday, I made dough for my Whole Wheat Sourdough Cheese Crackers. I will bake it next week.
I also made dough for my version of the King Arthur Gourmet Soda Crackers. It rests in the refrigerator, and I will bake those tomorrow morning. I like the recipe, but after the crackers are done, they have to be left in the turned-off oven overnight to crisp. I will bake them in the morning tomorrow, so that they can rest in the oven and be ready to accompany dinner. That means I will not have the oven to use tomorrow, so I have planned dinner around it.
I roasted an Autumn Frost squash on Friday morning and made it into a curried soup after pureeing in in the food processor. I added a cup of turkey broth from the freezer, Penzey's Now Curry, and about 1/3 cup of Greek yogurt that I wanted to finish. I have leftovers for two more lunches.
We had the last of the turkey meatloaf tonight, along with quinoa salad.
On Wednesday, I baked the Favorite Fudge Birthday Cake (with my changes) from the King Arthur website. However, I halved the recipe and made it in the 6-inch cake pans. I also halved the amount of filling and the glaze. It is a cute little cake. As there will only be two of us to eat it, a smaller cake is best
Italian Cook--1/3 cup oil is the usual substitute for 1/2 cup butter. However, you might use 1/4 cup oil and add buttermilk or milk to make it up to 1/3 cup. That is my current approach to oil replacement in cakes and quick breads. It gives it a little more "water" content.
For a tender cake or quick bread, I suggest first combining the oil mixture with the sugar, then whisking in the eggs, then any other wet ingredient, including bananas. Add the combined other dry ingredients to the wet mixture and mix lightly by hand. (I use a cake whisk, but a spatula will work.) Using a hand mixer at this point with an oil-based cake will make for tough cupcakes or cake
For dinner on Wednesday, I tried a new recipe that I found at the Quaker Oats site: "Garden-Style Turkey Meatloaf with Oats."
https://www.quakeroats.com/cooking-and-recipes/garden-style-turkey-meatloaf-with-oats
My only changes were to delete the onion and replace the Italian seasoning with Penzey's Mural of Flavor, so that it works for my husband. Instead of using a loaf pan, I patted it into a flat 9x7-inch Emile Henry baking dish. We like the recipe a lot, and it is good to have an alternative to my zucchini meat loaf when zucchini is not in season.
As a side dish, I made the Ensalada de Quinoa from the Penzey's website, replacing the red onion with green onion. We have enough for another two nights
On Tuesday, I made Maple Granola, which I have not made in a very long time. I had been able to find a 2-qt. jug of dark maple syrup last November, but I had not opened it because I needed canning lids. I finally found those a couple of months ago. I then decided to wait until our contractor finished remodeling our Annex. Today, I decided what the heck and just did it. (Supposedly the contractor and crew will be here tomorrow and will work on finishing the interior.) I have enough maple syrup now to make granola six times, which at the rate my husband consumes it will not be that long, and then I will need to order from Scruggs Sugar House!
Those sound delicious, Chocomouse. Is this the recipe?
https://www.lodgecastiron.com/recipe/maple-pecan-sticky-buns#
That's great, Len!
On Monday, I baked Blackberry Oatmeal bars, using the recipe at Nebraska Kitchen for Apricot Oatmeal Bars. It is always delightful to have a taste of summer when still in the grip of winter. This is seedless blackberry jam that I made from our bushes.
I also baked the Maple Buttermilk Bread that Chocomouse and I enjoy so much. I have found that using 4 cups of whole wheat flour and 1 1/2 cups bread flour is just right. I also add 2 Tbs. of flax meal, halve the salt and reduce the yeast to 1 3/4 tsp. Instead of 3 Tbs. butter, I used 2 Tbs. avocado oil. I baked it as two 8x4 loaves, which works better for us. The bread always has lovely oven spring.
We had leftover beef stew and rolls.
I also made yogurt today.
Some humor for Pi day:
In this one, you need to look at the card in the background in the third panel. The artist has signed her name on a card in the background and dated it with the symbol for Pi:
https://www.gocomics.com/breaking-cat-news/2022/03/14
Great looking pie, Mike!
Skeptic: Your pie sounds delicious. My apple pies seem to solidify better if they get an overnight rest. I try to bake them right after dinner, and then we start slicing at noon the next day. I, too, can no longer do the "stay up until 2 a.m." for baking or anything else without paying a steep price the next day.
I did not bake a pie because I will be baking my husband a small birthday cake later this week. However, a cherry pie may be in the future for next week.
I have some glass jugs in quart and 2-quart sizes, as well as a 2-cup one. These have plastic lids that can lock into place. (KABC sells the 2-qt. one.) I use these primarily for iced tea, but I have used the small one for milk when we travel, and it keeps well.
We should have had a Daylight Savings Time thread!
I go through a gallon of 1% milk a week, partly because I make yogurt every six days and need to feed my milk-based sourdough every two weeks or so at least, since that is how often I bake crackers, and I also use it in other baking. I also drink milk with dessert and use it in making my morning oatmeal.
My husband cannot drink regular milk. Recently, we bought him some lactose-free milk, and he is delighted to be able to have milk with cake or pie again; he just wishes that it came as 1%; only nonfat or 2% are available in our area.
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