BakerAunt
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For Memorial Day, I made our favorite All American Potato Salad from Cooks Country, replacing the sour cream with Greek yogurt.
My husband, with moral support from the son, is grilling the hamburgers. We use a little grill and charcoal, and since grilling is a rarity, it is not clear what the results will be. The ground beef is local, from a place that sells at the farmers' market. On the rare occasions we eat beef, I like to buy from them.
We're having leftover pizza for Sunday dinner at our house.
On Sunday, I baked a "sprinkles cake, using the recipe for "Patriotic Sprinkle Cake," from Bake from Scratch Magazine. I follow the basic recipe but reduce the sugar slightly (from 1 2/3 cups to 1 1/2 cups) and use half the salt, since they use kosher salt, and I use a regular sea salt. The recipe calls for red and blue sprinkles, but I do not have red ones, so I used multi-colored, larger rainbow nonpareils. Some of these do stick to the pan, but the Grease allowed me to get a clean removal. I like the look of the nonpareils on the outside of the cake!
The original recipe includes scooping out the bottom of the cake, filling it with raspberry sorbet, replacing the cake that was removed, and putting it into the freezer. I have no such grand designs. Instead, I will let it rest until tomorrow, then glaze it and sprinkle some smaller nonpareils on the glaze.
We're saving our burgers for Memorial Day.
For dinner on Saturday, I made our favorite sourdough pan pizza with the usual homemade tomato sauce (using canned tomatoes, since I've exhausted my supply of frozen ones), Canadian bacon, red bell pepper, mushrooms, green olives, mozzarella, Parmesan, and on my half, the addition of black olives.
As I was reading on Friday, I developed a strong desire for butterscotch bars. I pulled out the Blonde Brownies recipe that Weedsnstitches posted on the Baking Circle for Mrs. Cindy to bake for her niece Claire. I made a few changes in that I replaced 1/4 cup of butter, melted, with 3 Tbs. avocado oil plus 1 Tbs. buttermilk, halved the salt, and used white whole wheat flour. I also added a tablespoon of Bob's Red Mill milk powder. With a packed cup of light brown sugar, these bars are not health food, but my changes give them some nutritional value. I'm not sure why, but butterscotch brownies are a comfort food for me.
Did you have a good birthday, Sara?
I cannot recall the brand, but I had a great one that used a blue liquid to show the temperature. I found it more accurate than those metal stand ones that I assume use some interior mechanism. Unfortunately, it got knocked onto the floor of the oven and broke some years back when my then oven was pre-heating. (It had fallen on the stove element.). I had bought it at Tuesday Morning, so I do not know where one might be found.
I baked my Whole Wheat Sourdough Cheese Crackers on Thursday, using dough that I made last week.
We are thinking somewhat alike, again, Joan. 🙂
Thursday night dinner was roasted chicken thighs, leftover roasted sweet potatoes, and microwaved frozen peas and carrots
I made maple granola on Wednesday.
I made yogurt on Wednesday.
For dinner, I made a stir-fry using cooked farro, leftover pork from last night, and celery, carrots, red bell pepper, green onion, mushrooms, kale, and the deglazing from when the pork was cooked last night.
I bet that sloppy joe would be good over polenta as well. The possibilities are endless if we get out of the "bun box."
We did our big shopping trip to the larger town northeast of us on Tuesday, so an easy dinner was ideal. My husband pan-cooked boneless ribs, and I roasted sweet potato chunks that had been tossed in olive oil. We also had microwaved fresh broccoli.
I'm interested in whether the flax seeds softened in the soaker.
I baked my no butter cranberry scones on Monday morning and had one for breakfast. I set aside another two and froze the other five. I used half King Arthur AP and half King Arthur Irish-Style flour. Frozen cranberries work better than fresh. Blueberries would also be good.
Monday's baking continued that afternoon. I baked Black Raspberry Jam Oatmeal Bars for dessert over the next few dinners. I baked Oat Cakes, a current great favorite of my husband and me. I also tried the Italian Breakfast Cookies again, this time using the correct flour. However, they seem a bit flat in appearance. There was a certain amount of chaos in the kitchen, with my husband and the dog while I was working on mixing them, and I am wondering if I omitted the baking powder.
Mike has his priorities straight: plan dessert and then think about dinner!
Dinner on Sunday was black-eyed peas, cooked with a meaty ham bone from the freezer. I sauteed celery and red bell pepper to add to it, along with 2 tsp. reconstituted dried onion, the ham from the bone, and some brown rice. I added ½ tsp. of thyme and some black pepper. It was good for a day when the high temperature was 61F.
Yum, yum! Strawberry Shortcakes to go!
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