BakerAunt
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Skeptic--Baking today and eating tomorrow on Pi Day is perfect, since an apple pie is best if it can rest overnight.
On Saturday, I baked my adaptation of Dutch Oven Dinner Rolls from the King Arthur site. My version is two-thirds white whole wheat, with some flax meal and milk powder added, less salt, and olive oil instead of butter.
Joan--We had stew also!
Dinner on Saturday was beef stew, using local beef from our farmers' market. Temperatures today started out at 14F and did not rise above 20, so warm stew with rolls is perfect.
So, how did the recipe turn out, Aaron?
I had planned to make beef stew for Friday dinner, but the meat had not thawed. I pivoted to salmon patties, vegetable rotini tossed in olive oil with a bit of Parmesan, and microwaved fresh broccoli.
We awoke today to five inches of snow.
I roasted the last two pie pumpkins today--the latest that I have ever kept pumpkins around. I will freeze most of the puree, but I have left 2 cups in the refrigerator for a pumpkin loaf cake I plan to bake.
I baked this recipe some years ago (before butter was out of my diet). My problem was that the mixture in the bottom of the pans boiled over in the oven and made a mess. I know that I wrote about it, most likely on the Baking Circle, although it could have been here. I did not have the Sticky Bun Sugar that KAF sells and used their suggested alternative. Some of the comments from people suggested that the Sticky Bun Sugar contains ClearJel. I never got around to trying the recipe again.
Just a note to say that I made a half recipe of the frosting for the Blood Orange Yogurt Loaf Cake. We began having the cake for dessert tonight, and it is excellent.
It's always great to have chicken stock on hand, Len!
To go with leftover roasted chicken thighs on Wednesday, I cooked farro in chicken broth from the freezer, then combined it with chopped carrots, celery, orange bell pepper, green onion, and mushrooms that I sauteed in olive oil. I lightly seasoned with a bit of Penzey's sweet curry, sage, thyme, and freshly grated black pepper.
The war in Ukraine is now directly threatening the food supply in countries that depend on its grain exports:
Blood oranges are in season, and I was able to buy a bag at the local grocery a week ago. On Tuesday, I baked Blood Orange Yogurt Cake. The original recipe is on the internet at "How Sweet Eats," via Taste of Home. I make a few changes in that I use half barley flour, non-fat Greek Yogurt, add a tablespoon of milk powder, and replace the melted coconut oil with avocado oil. I will make the blood orange icing tomorrow (halving the recipe), when we will begin slicing it for dessert.
I also changed the mixing instructions on the recipe in that I combine the sugar and oil and the zest at the start, then mix in the yogurt, whisk in each egg, add the orange juice and vanilla, then gently stir in the flour mixture. I baked the cake in the Nordic Ware loaf pan that has the citrus slice design.
We had Salmon and Couscous with Penzey's Greek Seasoning on Tuesday as a break from the leftover chicken. We also had microwaved fresh broccoli. A small loaf of pumpkin bread from the freezer was dessert.
I also made yogurt today.
On Monday, I baked Dried Mixed Fruit and Pistachio Biscotti. It is the Cranberry Pistachio biscotti recipe that I found on the internet last December. I follow the recipe but use 80% white whole wheat flour. I have some bags of dried mixed fruit that I am using up, one recipe at a time. I rehydrate the cup of fruit with a Tbs. or two of water by covering it with saran and microwaving for a minute and letting it rest while I gather the rest of the ingredients.
I then baked Whole Wheat Sourdough Cheese Crackers from the dough I made last week.
I roasted eight chicken thighs on Sundayâenough for tonight and for three additional meals this week. I cooked petite red potatoes on the stove top in some water, then tossed them with olive oil and salt. We had leftover coleslaw. Dessert was the last loaf of zucchini bread from the freezer.
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