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Good to see you resurfacing, Aaron! BTW, your thoughts a while ago about forming spread out buns rather than tight rolls helped me figure out why my sandwich buns were not coming out flatter.
I would say that with oil for butter in cookies, it depends. When I bake the Soft Oatmeal Cookies (use canola oil) from Jenny Can Bake, I find that it helps to press them down gently so that they spread out a bit rather than remaining as haystacks. The King Arthur Spiced Rye Cookies that I baked last week use oil (I use avocado for these) spread of their own accord, as do Big Lake Judy's Best Ever Molasses Cookies (use canola oil in these). The Drop Sugar Cookie recipe that I adapted from Betty Crocker online--I reduced the oil and use avocado oil--needs to be pressed down.
Perhaps it depends on the ingredients and their proportions? I do not think it is the oil itself. I favor avocado oil when I want a bit more fat (double what canola oil has) as I removed what the butter has.
I use white whole wheat flour for most of my cookies these days, so that may make a difference as well.
Good for you, Joan! It will also keep the ticks from spreading.
The bonus kid heads home tomorrow. At his request, I baked cinnamon rolls on Sunday afternoon, which we began eating for dessert tonight. I baked my usual recipe, but I wanted to see if I could make fifteen rather than twelve sweet rolls. Instead of rolling it up from the short end, I rolled up the dough from the long end, which made rolls that were not as wide. It worked well, so when we go my husband's cousins' reunion in a couple of months, I will bake the recipe as fifteen, as two pans of twelve each is usually too much, and we have fewer people who will be able to come this year. I also decided to replace 1 Tbs. of the 1/4 cup of sugar with a tablespoon of honey. Sweet rolls stale fast, so I hope to slow that process down.
For Sunday dinner, I made Maple Glazed Pork Tenderloin, as well as muddled steamed potatoes. I decided that instead of boiling the cut-up potatoes, I would cook them in the metal steamer basket. It worked well and was easier than watching a boiling pot to make sure it did not go dry. The taste of the potatoes was superior as well, so I will make them this way in the future. For a vegetable, we microwaved frozen green peas.
This particular comic strip has done an arc on tomatoes. Here is the final one:
On Saturday afternoon, I used some of our tomatoes to make sauce, which I froze to use for pizza. I started with a scant 4 cups of tomatoes which I cooked down to about a cup.
For dinner, I made Crispy Oven Fish and Chips with Dill Tartar Sauce, which we had with more of the coleslaw that I made yesterday.
Mike--I was looking at this rice/grain cooker because of the ceramic interior, but it also claims to do carb reduction if one of the inserts is used:
While I'm not particularly interested in the carb reduction feature, I wondered if it actually works. I do not understand the science behind it.
It is not a good season for squash. We just had a second honey nut squash develop. In the past we would have had at least six or seven growing to good sizes by now.
The fairy tale pumpkin has lots of leaves, and it has a lot of male flowers. One female flower started to develop but then did not make it. My husband says that there is another female flower. If it does develop, he plans to hand pollinate it. The question is whether if a pumpkin does result, will it ripen before whenever the first freeze comes. Last year, that hard freeze came late, but the weather has been so odd the past couple of years, there is no way to predict.
Oh, Joan, I hate it when that happens! However, with enough frosting, no one will ever know! 🙂
I made coleslaw on Friday morning, using a red cabbage that I bought about a month ago at the farmers market. Cabbage keeps well when wrapped in saran and refrigerated. For dinner, I made Turkey-Zucchini loaf with Peach Dijon glaze, using peach jam that was left after canning last Sunday. We had it with the last ears of sweet corn and roasted sweet potato chunks.
I decided to roast another chicken on Thursday, as it goes well with sweet corn. We had bought a dozen ears for the three of us, and we are being good and only eating one per night, so the corn dictates what the entrée will be. We microwaved green beans from the garden to go with the chicken and corn.
We used up the last loaf of bread for lunch on Thursday, so I baked three loaves of Whole Wheat Oat Bran Bread. I had been thinking of trying another recipe from the recent King Arthur catalog, but we have hot weather slated to arrive this weekend and into next week, so I want two loaves in the freezer, even though it is crowded, so I will not have to bake bread next week.
I also baked Spiced Rye Ginger Cookies, a King Arthur oil cookie recipe that I love. My only changes to that recipe are to add 1 Tbs. milk powder and to halve the salt. Using a #40 Zeroll scoop, I always get 25 cookies per recipe.
Navlys--one of those pans would be too small. However, if you have at least three, the recipe might fit. I also own the set of three different shapes, and I acquired a fourth one at a sale somewhere. I, too, have yet to try them, but I did save the recipe that King Arthur had developed for the pans, and one of these days I will try it.
The recipe for Icelandic Rye Bread must have a pan that is 13.75 " long, and has the width and depth specified. Mine, alas was not long enough. If I am remembering the length of those shaped pans (6 or 7 inches?), I'm pretty sure that at least three would be needed, probably filling them no more than 75% full.
Mike--I posted the recipe. It is open to adaptation--like omitting garlic!
On Wednesday, I baked Bittersweet Blackberry Brownies, using some of the frozen seeded blackberry puree that I froze last month. It will rest overnight in the refrigerator, since the flavor needs to develop a day in advance.
I also baked Whole Wheat Sourdough Cheese Crackers from the dough I made last week.
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