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Cass thanks everyone for the birthday wishes from the bottom of his heart. He cannot post right now due to medical conditions.
Kid Pizza says thank you especially S. Wirth. He had breakfast with Dr. Lauren at Marie Calenders to celebrate his birthday!
Oatmeal turns anything into health food!
On Sunday, I baked three loaves of Grandma A’s Ranch Hand bread. The second rise was slightly too long because I did not preheat the oven soon enough, but they still came out fine.
I made yogurt on Sunday.
To go with leftover turkey for dinner, I made a side dish of bulgur cooked in broth, which I added to sauteed carrots, celery, red bell pepper, and green onion. I seasoned it with ¼ tsp. each of thyme and sage, with fresh parsley added at the end.
Interesting, Mike. My rolls never sogged, but their crust was chewy not crisp. The recipe I used (Daniel Leader) does not use any fat. I thought that the dough was firmer with all bread flour. I am thinking of trying the recipe with high-gluten flour and extending the two rest times.
People who use the apple slicer as their stamp for these rolls get the design to stay. I think that is because the edges of the apple slicer are sharp. My rosetta stamp does NOT have sharp edges but is smooth metal; however, it is heavy, and that must be a factor. A heavy dough should hold the imprint.
Oops--Sorry, Janiebakes. I did not mean to confuse Aaron's reply with yours.
I have brought up the Whole Wheat Sourdough Cheese Cracker recipe under the recent recipe section on the right of the page. I needed to add another note about the recipe.
Additional Notes on Recipe:
I reduced the baking time with the Convection setting of 375F to 5 minutes and 50 seconds, then turn the sheet around for another 5 minutes 50 seconds. It does not seem like much, but that reduced the overly brown edged ones.
I am now using avocado oil to brush the crackers.
For dinner on Saturday, my husband roasted a turkey. As it has been hot and humid, he used the oven in the garage apt. I made muddled mashed potatoes (boiled red potatoes in skins, then roughly mashed with a bit of salt), gravy from the turkey drippings, and I roasted asparagus, cherry tomatoes, and mushrooms tossed in olive oil with a bit of garlic powder, salt, and pepper. The asparagus was fresh from the farmers market this morning.
On Saturday, I baked Blueberry Cobbler, using my adaptation of the recipe in the King Arthur Baking Book. I used frozen berries, so I baked an additional five minutes.
I also baked my Whole Wheat Sourdough Cheese Crackers
I also like to know the background of a recipe, even if the cook or baker significantly altered it. When I write up a recipe for myself, I include that in my notes.
Friday night’s dinner was Salmon and Couscous with Penzey’s Greek seasoning and microwaved frozen peas.
I baked six large Oatmeal Date Muffins this evening. The basic recipe is from The Los Angeles Times food section, probably at least 35 years ago. I adapted it by substituting ¼ cup oil for ¼ cup butter, adding 1 Tbs. milk powder and 2 tsp. flax meal, replacing the milk with buttermilk, cutting the salt in half, and reducing the baking powder to 1 tsp. and the baking soda to ¼ tsp.
Now that the pandemic is winding down (c'mon unvaccinated people, get your shots!), we have our first summer guest! My older stepson has come for ten days. So, there will be a lot of cooking and baking here! For dinner tonight, I made my Turkey Zucchini Meatloaf with Peach-Dijon Glaze along with roasted cut-up sweet potatoes that were tossed in olive oil. We also had microwaved fresh broccoli.
I agree about the coffee with chocolate, Janiebakes. I've been using the King Arthur espresso powder for years. My husband cannot stand coffee, but he does not detect it in chocolate items, because, as you say, it enhances the chocolate.
I tried coffee extract one time, and that he did not like.
What Janiebakes says makes sense. My favorite fudgy brownie recipe (no longer baked since butter can no longer be a major food group for me) called for melting the butter and heating the sugar with it. The melting of the sugar gave the fudginess, and I seem to recall that recipe also had 2 cups sugar. So, the more sugar to melt, the fudgier the brownies.
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