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I baked my Whole Wheat Sourdough Cheese Crackers on Wednesday. I am trying to use a lighter hand with sprinkling salt on them.
Laura also posted as Bettina. Some of her recipes are posted here under that name.
We have happily bought wonderful potatoes from an organic vendor at our farmer's market, but I noticed he did not have them this year. I asked, and he said that they were hit by potato bugs, so no crop this year.
🙁I also have noted the shortage of canning lids. In some cases they are not to be had unless you buy them in packages of 12 WITH the jars. I am still working off the stock I bought three years ago. Even then, I had to buy some lids with the rings, even though I have plenty of rings.
Our local Ace hardware had 4 and 8 oz. jam jars. I did not see any quart jars. I was unable to find jars at Walmart when we went over a month ago, but I did find labels there and bought a pack.
I was able to get the special pectin that I need for my jam maker. I went ahead and bought two containers, although I only needed to open one. I checked the date, and it will last through next year's jam season.
That sounds like Laura Four Paws? I think that she also posted under another name.
Yes, we had lots of flour power in those days.
Dinner on Tuesday was a grain combo using the leftover pork and the deglazed liquid, freekeh, carrots, celery, red bell pepper, purple bell pepper, green onions, garlic, mushrooms, a small zucchini, a small yellow squash, and parsley. We have enough for another meal.
A month or so ago, I adapted Peter Reinhart’s Oat Bran Bread (from Brother Juniper’s Bread Book) by incorporating buttermilk, flax meal, replacing 4 cups of the bread flour with that much whole wheat, using a cup of high-gluten flour in place of 1 cup of bread flour, replacing brown sugar with honey, reducing the yeast, and reducing the salt. I also changed the mixing method. The recipe is now my own. My husband and I loved the taste, but the bread was not as soft as we would like, which led to lots of crumbs. I wanted to try fixing that, so this time I incorporated 4 Tbs. olive oil after adding all the flour and then kneading. The recipe had made two large 9x5-inch loaves. This time, I made it as three 8 ½ x 4 ½-inch loaves, a size we prefer for our sandwiches. I baked for 40 minutes at 350F. They look good but a tad smaller than I would like. The recipe could probably be scaled up slightly.
Good luck with re-processing those jars, Mike.
For Monday’s dinner, I breaded and roasted chicken breasts. We also had sweet corn and the last of the Michiana bean salad on mixed greens from the organic vendor at our farmer’s market.
Ah, yes, Chocomouse, ginger with peaches! My recipe used 1/2 tsp. cinnamon and 1/4 tsp. nutmeg (I grate fresh). However, these muffins would be excellent with the addition of candied ginger in place of the nutmeg for a more assertive flavor.
I can also report that my tomato-zucchini tart warmed up well (350F for 10 min. in small oven) on a metal pie plate. Indeed, I think it is better today than when it was first baked.
Those loaves look good, Chocomouse. Are those your iron bread pans?
On Monday morning, I baked Oat & Peach Muffins, a recipe from Muffin Magic [Ryland, Peters, and Small, 2010], pp. 24-25. It was one of those little cookbooks with pretty pictures that ended up in the discount section. I found it a few years ago, back when I still lived near a bookstore where I could browse. It had a few recipes I thought made it worth my while, and when we were packing up the guest quarters for the now ongoing renovation, I found it and set it aside to try some recipes. I had some leftover frozen peaches, as I had had to buy some ringers to supplement the fresh ones when I made jam a couple of weeks ago, so this recipe was a good fit. I made a few changes in that I reduced the brown sugar from ½ cup plus 2 Tbs. to 1/3 cup, the largest amount I usually use in a muffin. I replaced 1/3 of the AP flour with white whole wheat and added 1 Tbs. milk powder and 1 Tbs. flax meal. I sprinkled a little of the Penzey’s cinnamon sugar on top before baking (it has a bit of vanilla in addition to the cinnamon sugar). I baked them as six jumbo muffins rather than a dozen and reduced the temperature from 425 to 400F. (Lower temperature works better with USA pans.) I baked the full 25 minutes. I had a warm muffin for breakfast. These are good, although I would not necessarily buy peaches in order to bake them; I suspect , however, that they would be at their best with fresh peaches, so one day I will give that a try. That means I will type up my version of the recipe to keep, as one of the charms(?!) of these little gift cookbooks is their incredibly small typeface.
Skeptik--most rye breads, even ones that are quick breads, need a resting time. Even when completely cool most rye breads are not ready to be sliced until the next day.
We are almost out of bread--just enough for my husband's lunch today and tomorrow--but with heat and record humidity, I am trying to hold off baking bread until Monday evening, when it is supposed to cool down.
On Saturday, I baked the Olive Oil Greek Yogurt Brownies from The Mediterranean Diet Cookbook for Beginners. (p, 180) for the second time. As I did the first time, I used all white whole wheat flour in place of AP flour, used non-fat Chobani Greek yogurt in place of the 2%, used Dutch Process Cocoa, and added 1 tsp. espresso powder. This time I also added 1 tsp. flax meal and 1 tsp. milk powder. As I did last time, I lined the pan with parchment paper. She uses waxed paper—something I recall my mother doing with cakes when I was growing up, but parchment paper was not widely available in those dark ages. I do know that waxed paper, at too high of a temperature will melt. The brownies came out delicious, so I would make the same changes next time.
Dinner on Saturday night is boneless pork ribs pan-cooked by my husband, sweet corn bought this morning from the corner stand, and I made that bean salad from Edible Michiana for the third time, but I used a cup of the large white bans that I cooked yesterday in place of the garbanzo beans. The salad is less slimy with these beans rather than the canned black-eyed peas I used the past two times.
Beautiful, Len! I love sunflowers.
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