[BakerAunt]

On Sunday, I baked Pfeffernusse. I used the last 1/2 cup of citron from a supply I bought about six years ago. The citron was hard, but I revived it by putting it in a small bowl with a little water, covering with saran, and microwaving for a minute. I then let it stand. Of the cookies I associate with Christmas (the others are sugar cookies and shortbread) pfeffernusse are the least unhealthy, with just a stick of butter for the 37. They are also the cookie I most associate with Christmas and my childhood because a relative used to mail them to us. (I asked who it was when I got older and was looking for a recipe, but my mother did not recall other than it was someone on my father's side.) As usual, I ordered the King Arthur non-melting sugar, but it did not work as well this year; the sugar was not adhering to the warm cookies, and I was pressing it on with my hands. I wonder if KABC changed the formulation.

If I am to make these cookies next year, I do not know where I would find candied citron. King Arthur used to sell lovely European, small-diced citron, but they stopped carrying it years ago. When I first baked these cookies I used the citron from the grocery, but what King Arthur sold was far superior to it. Now, I do not even see it at the grocery in the fall.

[BakerAunt]

post moved (inadvertently posted in wrong thread)

[BakerAunt]

I made panko-crusted chicken cutlets and roasted, diced sweet potatoes for dinner on Sunday. We also had leftover slaw. I followed CWCdesign’s hint and put the chicken in buttermilk before breading it with the panko. It does make for moisture chicken.

For Christmas dinner, I am thinking roast chicken. For Christmas Eve, I am thinking about ham sandwiches on some kind of rye bread--perhaps one that uses some pickle brine?

[BakerAunt]

I agree about the Harvest Grains, Chocomouse. They are delicious in breads and rolls. I am also a fan of the malted wheat flakes.

[BakerAunt]

For Saturday night dinner, I made buttermilk coleslaw, using an organically grown cabbage I bought last month at the farmer's market, to go with the oven baked fish and chips with dill tartar sauce.

[BakerAunt]

Chocomouse--the Cosco and the Sam's are as far away as the Gordon's Food Services. When I last bought a 2 lb. bag of yeast--in December 2019 at GFS, it was 50 cents less than the KABC price.

I envy people who live close to the discount stores.

[BakerAunt]

I may have seen the article that Italian Cook saw. It mentioned the drought that affected the wheat crop in Australia. I think the article is from the Eat This, Not That people, and I have found that their accuracy is somewhat suspect. However, there was also drought in some areas of the U.S. this year, so there could well be shortages. I'm pretty well stocked for now.

[BakerAunt]

Bob's Red Mill has a pretty good deal on shipping if you 1) don't order a 25 lb. bag, and 2) have an order that is $59 or more. Both of those give you free shipping. There is also a discount for items bought by the case. They are my source for most of my non-AP flour, as well as oats of all kinds and milk powder. They ship UPS and are quick.

I use KABC for white whole wheat, pumpernickel, and first clear flour. I've been a member of the Baker's Rewards since before we moved here in 2017. It does require a minimum order each time of $25 AFTER discounts. The rewards also help with product prices. The shipping is somewhat slow, so I factor that in and plan ahead. KABC also is my source for 2 lb. bags of yeast, since I am not close enough to the Gordon's Food Services.

[BakerAunt]

Cathy has been baking again:

https://www.gocomics.com/cathy-commiserations/2021/12/17

[BakerAunt]

Thank you for posting the biscotti recipe, Joan. I will give it a try.

[BakerAunt]

I needed to use up some cherry tomatoes and black olives and remembered a recipe from the short-lived Penzey's One 2.4 (2007) for Herbed Pasta with Feta and Cheese which I used to make for fast dinners and lunches. I made it today for lunch and will eat it for lunch the next few days, as the herbs put it out of my husband's digestive comfort zone, and he does not care for black olives. It should have had angel hair pasta, but the only whole grain pasta I could find locally was thin spaghetti, so I used it instead. Leftovers can be reheated or eaten after coming to room temperature.

[BakerAunt]

CWCdesign--I like the idea of using buttermilk rather than an egg before dredging in the toasted panko and will try that next time. I may also use a bit of Penzey's Ranch dressing mix with the panko.

[BakerAunt]

Sigh. All this cheese talk makes my mouth water. I've had to confine myself to low-fat mozzarella and 2% pre-grated cheddar cheese, along with feta (both the cow's milk variety and the goat milk). I particularly miss gouda.

[BakerAunt]

I baked my seasonal eggnog cake on Wednesday evening. I posted the recipe at Nebraska Kitchen a long time ago, then added an alternate version that uses only oil and no butter. I was able to snag non-fat eggnog when we went shopping a couple of weeks ago. I would have settled for low-fat, but it was either the non-fat or the full-fat eggnog. I baked it in a star Bundt pan. After turning it out, I sprinkled the top of the cake with a mixture of extra fine red, green, and white sugar. The cake will rest overnight to develop the flavor, and we will begin slicing it for dessert after dinner tomorrow.

[BakerAunt]

Or you could make your own cream cheese:

homemade cream cheese

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