BakerAunt
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This is a great tip, Mike. Thanks!
I have found brushes, by Wilton, at Michael's for cleaning decorating tips, but I now live over an hour away from the nearest Michael's.
I mixed dough on Saturday night for the KABC Gourmet Soda Crackers. It rests overnight, and I will shape and bake the crackers tomorrow.
I talked my husband out of pea soup (prefer to save it for a cooler day and to use the array of farmer's market fresh vegetables) in favor of the brown and red lentils, the split green and yellow peas, and barley that make up the Bob’s Red Mill Vegi Soup combo. I add carrots, celery, a red and a purple bell pepper from the farmer’s market, sliced mushrooms, ground turkey, zucchini (farmer's market), chicken/turkey broth, garlic (farmer's market), and Penzey’s Ozark seasoning. It is not exactly soup weather, but we had it with the rest of the bean salad over a lettuce mix from the farmer’s market.
I also found strawberries at the farmer's market, which we will have with dessert.
I adapted this recipe for a somewhat healthier version. I replaced the butter with 3 Tbs. avocado oil plus 1 Tbs. water. I used white whole wheat flour in place of the AP flour, and I halved the salt. The result was a bar with the butterscotch taste (in spite of omitting the butter) that is slightly chewy. I will be baking this recipe again.
I decided on Friday to try adapting the Blonde Brownies recipe by weedsnstitches, which I recently transcribed for the collection of recipes at Nebraska Kitchen. The original recipe calls for ¼ cup butter, which I replaced with 3 Tbs. avocado oil and 1 Tbs. water. I also used white whole wheat flour in place of AP flour and reduced the salt from ½ to ¼ tsp. I baked it in my countertop convection oven, which does not seem to need any adjustment in temperature or time. These blondies are very good; the butterscotch flavor is still present, and they are slightly chewy.
I'm so glad you were able to visit with your sister, Joan. I'm sure that the home baked goodies will speed her recovery.
On Friday, we are having one of my easy dinner meals, Salmon and Couscous with Penzey's Greek Seasoning, along with microwaved frozen vegetables.
Skeptic--the pumpkin-rye bread recipe on the blog is wonderful and does not use a starter. It uses medium rye and mostly whole wheat flour.
Len--my husband thinks that we have plenty of calcium since he uses lake water on the garden. (Yes, he hauls the watering can down and back.) However, he thought the Epsom salts might help, since it would give magnesium.
We have some nice peppers, but we really want them to turn red, as we both prefer red bell peppers.
I considered buying some items at the sale, but then I recalled why I only bought from NY Bakers once: the shipping is very expensive.
I still might consider buying some coarse rye meal for a couple of Rye Baker recipes I wanted to try.
On Wednesday, I used our bounty of green beans to make, again, the salad that I made last week (posted a link for it) from Edible Michiana. We really like it. As I did last time, I replaced the chickpeas my husband cannot eat with black-eyed peas, and I used 1 tsp. Penzey’s Sandwich Sprinkle in place of 1 Tbs. fresh oregano. I added a sliced scallion this time in place of shallot. We had it with leftover Tarragon Chicken with Rice and Mushrooms.
I baked three loaves of my whole wheat, flax, and buttermilk version of Grandma A’s Ranch Hand Bread. I increased my whole wheat substitution by ½ cup, replacing that much bread flour. I do not add all the flour at once but hold back 3 ¾ cups and let the dough rest for 15 minutes before mixing in the rest and then the oil and kneading. I used about 2 However, the time was extended to nearly half an hour because I was distracted. I always hold back ¼ cup of AP flour until the end, and I only needed 2 Tbs. of it. The dough rose fast both times. I love the smell of this bread as it bakes. All three loaves look good.
The distraction was that the contractor working on our apt. remodel found a stash in the crawl space/attic of unused wall paper, all carefully wrapped in an Indianapolis newspaper from Sept. 8, 1971. We recognized, with a shudder, two patterns that we had seen on the walls of this house when the realtor first showed it to us. There was also a white and pink one that we did not recognize. However, there are some sheets of a white wallpaper that has a kind of kitchen design. We are considering putting it on one of the apt. kitchen walls that is mostly cabinet and very little wall. It is probably from the 1960s. We did not see it in this house, so it may be from a former owner's other house.
We also found some lovely pink tile of an unusual shape--very small and only one box. It is not something we can use, but maybe there is a craft use for it.
I'm glad your sister is doing better, Joan.
I made yogurt on Tuesday.
I agree that baking need not be confined to the oven.
I had enough leftover strawberry-blackberry jam from Monday’s canning session that I decided to make the Oatmeal Jam bars of which we are so fond. I added a bit more jam from a jar in the refrigerator to make enough for the bars. Instead of the usual cranberry juice, I used 3 Tbs. strawberry juice. The frozen strawberries I used for the jam had no added sugar, but when thawed, there was about 1 ¾ cups juice, so I saved it either to drink or to use in baking.
On Monday, I seeded the rest of the blackberries, which came to about 1 cup, then mixed them with 3 pounds of frozen strawberries that I had thawed and drained. I made four more jars of jam and canned them. I had enough that I could have canned an additional jar, but I am out of jars, so I will use it for another purpose (see baking thread).
Monday’s dinner was Tarragon Chicken, Mushrooms, and Rice, with microwaved frozen peas.
What a splendid haul from your garden, Len!
As of last week, we have been getting tomatoes. Although not as sweet as the ones we got last year, they are superior to what we could get in stores. I have been happily eating turkey bacon and tomato sandwiches.
Hybrid Squash Report: the yellow squash is now orange. It is looking more and more like some kind of pumpkin. The other one is still green with lines (no ridges) and it also looks like some kind of pumpkin. Those would be elongated, fat pumpkins.
Snow peas are done for the season. Green beans keep coming. Pepper plants in pots have peppers. Pepper plants in ground have not done so well.
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