BakerAunt
Forum Replies Created
-
AuthorPosts
-
We went hiking in one of the state parks this morning and got home just as the rain was starting. I decided that it was a good afternoon for two baking projects.
I was able to order a case of Bob's Red Mill Scottish Oatmeal through Walmart.com, and it arrived on Thursday. I promptly put it to use and made my recipe for Scottish Oatcakes.
I also used two of my Cara Cara oranges to bake Triple-Orange Pecan Biscotti, a recipe by Susan Betz, from Fine Cooking (Issue 21) that I found on the internet a year or two ago. I made two changes to the recipe: I used white whole wheat flour and I used an additional tablespoon of orange juice in place of a tablespoon of orange liqueur, such as Grand Marnier. I also made it as two logs rather than dividing it into six. These are cooling, but I ate an end piece, and they are excellent.
For dinner on Wednesday night, I roasted chicken thighs. I also made a stir-fry of carrots, celery, red bell pepper, and mushrooms, which I mixed with farro cooked in turkey broth from the freezer. I added in some kale at the end and let it wilt slightly.
I baked Lemon Ricotta Cookies on Wednesday. These are my adaptation of the recipe at the Olive Tomato site.
Looks Yummy!
On Monday, I made dough for my Whole Wheat Sourdough Cheese Crackers. I will bake them later this week.
Dinner on Monday was our favorite Oven Baked Crispy Fish and Chips with dill tartar sauce. We had it with coleslaw.
I made coleslaw on Sunday morning. We will have some of it tonight with ham sandwiches on the Pumpernickel Rye Bread that I baked yesterday. My older stepson is arriving for an extended visit, so this is a dinner that can hold until he arrives, or if he gets delayed, we can go ahead and eat, and he can eat when he gets here.
Here is an Arlo and Janis comic on that very subject:
https://www.gocomics.com/arloandjanis/2022/05/01
My husband and I both have vague memories of making May baskets in school for our mothers. It would be nice to bring back the May basket tradition.
Mike--you mistitled this discussion--it should be baking. I'm surprised that Word Press let you do that, which is one more reason to dump it.
Looks scrumptious, Len.
On Saturday, I baked a loaf of Pumpernickel Rye Bread, adapted from the King Arthur Sandwich Rye Bread. I tried double-panning it (using the hearth pan) to keep the bottom from overbrowning, but the double pan kept the bottom too light, so I removed one pan and baked another 8 minutes to get the correct internal temperature. I hope USA will make the hearth pan again. The ones I have are by some other manufacturer and are dark in color and thinner.
Cass called yesterday to weigh in on the baking powder in mashed potatoes question. He asked me to post about it, and I hope that I do him justice from the notes that I took. He thought that the baking powder was being added to thicken the potatoes. He said that baking soda or cream of tartar would also work, with cornstarch as a gluten-free alternative. However, he has never used any of these in his mashed potatoes.
To reduce starch in potatoes, he said to boil for 6-7 minutes, then drain the water completely, add fresh water and finish cooking.
He also shared with me his way of making tasty, mashed potatoes. He cooks the Russet potatoes with two medium cloves of garlic in salted water. After he drains the water, he mashes the garlic with the potatoes and 2/3 cream cheese and 1/3 butter. He also says not to be afraid to add pepper to the mashed potatoes.
It sounds scrumptious. While the saturated fat content is too high for me, perhaps someone else can try it out and report back.
It's nice to know that Cass is keeping up with us at Nebraska Kitchen.
Joan--I'm making coleslaw tomorrow!
We had leftover turkey meatloaf. I roasted some cubed sweet potatoes to go with it, and we also had microwaved fresh broccoli.
Chocolate and Banana--the major food groups, Joan!
On Thursday, I baked three loaves of my Whole Wheat Oat Bran bread. It is a major adaptation of one by Peter Reinhart, so much so, that I can now claim it as my own. I'm thinking of posting it here at Nebraska Kitchen.
-
AuthorPosts
