[BakerAunt]

Monday night’s dinner was more leftover turkey and gravy, along with leftover mashed potatoes from yesterday. I cubed and roasted a small butternut squash for the vegetable.

[BakerAunt]

Italian Cook--Did you feel like a contestant on a cooking show when your husband handed you the surprise ingredient? Congratulations on a successful challenge that gives you a recipe to make again.

[BakerAunt]

The carb hangover cheerfully continues at our house, although the pumpkin pie and the dressing/stuffing were finished yesterday. We are enjoying turkey sandwiches at lunch. My plan for tonight is to make muddled mashed yellow potatoes (boiled with skins, then coarsely mashed) to accompany leftover gravy and turkey. We will have microwaved frozen peas, as that is the only frozen vegetable available in our freezer. We will be making a big grocery run next Thursday.

CWCdesign--I tried toasting the panko to coat flattened chicken breasts, and we liked it a lot. It did not overbrown in the longer time it takes the chicken to cook.

[BakerAunt]

As the pumpkin pie has been consumed, I baked the Pumpkin Snacking Cake recipe that we like. I sprinkled brown, orange, and yellow sprinkles on top to make it a “Good-bye to November” cake. That used up a cup of the pumpkin left from the pie pumpkins I roasted last week. I should still have enough for pumpkin sweet rolls later in the week.

[BakerAunt]

We dined on more delicious leftovers on Saturday.

I made yogurt today.

[BakerAunt]

On Friday, I made a large pot of turkey broth from the meaty bones of the Thanksgiving turkey and froze most of it.

[BakerAunt]

I baked my Whole Wheat Sourdough Cheese Crackers on Friday from dough that I made last week.

[BakerAunt]

We had turkey sandwiches on rye for lunch. I had some cranberry relish on the side. We both had pumpkin pie.

For dinner, we re-ran turkey, dressing, gravy, applesauce, and added microwaved frozen peas and carrots. My husband will likely have more pumpkin pie for dessert tonight, but one slice a day--preferably early in the day--is my limit.

[BakerAunt]

I'm sharing this link from Breaking Cat News because that first panel so nicely sums up a Thanksgiving meal.

https://www.gocomics.com/breaking-cat-news/2021/11/26

The Peace of Pie be with you all!

[BakerAunt]

My husband roasted the turkey. We put it in 12:10 p.m. and took it out around 4:30 p.m. I made the Pepperidge Farm blue bag dressing; I add turkey broth, celery and green onion sauteed in 2 tsp. butter and 2 Tbs. avocado oil. We also had microwaved fresh broccoli, as well as the applesauce and cranberry sauce (well, only I eat the cranberries), and a slice of the rye bread. Dessert was pumpkin pie.

[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.

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