[BakerAunt]

When non-bakers watch The Great British Bake Off:

https://www.msn.com/en-us/entertainment/comics/moderately-confused-by-jeff-stahler/ss-AA1ui1E2?ocid=msedgdhp&pc=U531&cvid=034453d278994f01b57bfe87aada60f6&ei=80

[BakerAunt]

That meal sounds so good, Chocomouse.

We had leftover stir-fry from 3 nights ago.

[BakerAunt]

Before lunch on Sunday, I baked my adaptation of Soft Barley Cookies from the dough I made last night. My version replaces butter with avocado oil and the sour cream with nonfat Greek yogurt. The first tray needed to bake for about 30 seconds longer. The second tray needed to bake for about a minute less. I will get it right next time.

[BakerAunt]

I want a taste of Joan's bread!

I baked Whole Wheat Sourdough Cheese Crackers on Saturday, much to my husband's delight. He can now eat them again.

After dinner, I mixed up the dough for my adaptation (uses avocado oil in place of butter) of soft barley cookies. The dough needs to rest overnight in the refrigerator.

[BakerAunt]

I made yogurt on Saturday.

I also made Butternut Squash soup for lunch today and for some time next week. I combined the puree with chicken broth and the juice of the apples that I used to make applesauce. I then added Penzey's Now Curry, which is a favorite.

We re-ran last night's dinner by having chicken salad on Rye Semolina buns. I also had some carrots with mine.

[BakerAunt]

To read again about Skeptic's wonderful Thanksgiving pizza, go to this thread:

What are you Cooking the week of December 1, 2019?

And yes, it was not easy to locate, but I persevered!

[BakerAunt]

I baked Len's Rye Semolina Buns on Friday, so that we could use them for chicken salad sandwiches at dinner.

[BakerAunt]

I had bones in the freezer from a whole chicken and from several meals with bone-in chicken breasts, so I gathered them together and made chicken broth on Friday.

I also roasted three smaller butternut squash and processed them to for soup tomorrow.

For dinner, I made chicken salad with the leftover chicken breast meat from earlier in the week. I think it was my best chicken salad yet, probably because I slightly increased the Dijon mustard. We had the chicken salad on freshly baked Whole Wheat, Rye, Semolina Buns.

[BakerAunt]

That is great looking bread, Joan. I wish that I could taste it. Did you use any yeast, or did you use only sourdough starter? I ask because I always chicken out and add some yeast to my sourdough bread, but, if I can get it really going, I am toying with trying it without yeast.

[BakerAunt]

I made stir-fry for dinner on Thursday, using leftover pork from last night, soba noodles, carrots, celery, green onion tops from my husband's onion pot, two red bell peppers from the potted pepper plant that we now have inside, mushrooms, broccoli, and deglazing from cooking the pork yesterday.

[BakerAunt]

Navlys: Maybe Chocomouse could weigh in on the size of scoop she uses. She said cookie-sized in her post of two weeks ago.

I use the 1/4 cup scoop for my 8-well scone pan, and it fills nicely.

[BakerAunt]

I realized at lunch on Wednesday that we were running out of bread, so I baked my adaptation of Pompanoosuc Porridge Bread.

While the dough was rising, I baked Pumpkin Snacking Cake for dessert tonight and the rest of the week.

[BakerAunt]

For dinner on Wednesday, my husband pan-cooked boneless pork slices. I roasted cubed potatoes tossed in olive oil. Microwaved frozen peas completed the meal.

[BakerAunt]

What a great neighbor you have, Joan!

For dinner on Tuesday, I roasted the only three honey nut squashes our garden produced. It was a disappointing harvest numerically. One squash was the expected size and the other two were much smaller. However, the flavor of the squashes--cut into chunks, tossed in avocado oil, and roasted for 30 minutes at 350 F in the countertop oven--was excellent. We had it with leftover roasted chicken breast and microwaved frozen peas.

[BakerAunt]

Earlier this year, Vitacost mistakenly sent me a package of Bob's Red Mill Gluten Free Muffin Mix instead of the BRM pumpkin seeds that I had ordered. Their customer service was excellent, in that they refunded the price of the pumpkin seeds and told me to keep the mix. It had a November expiration date, and I hate to throw anything away, even though I am not keen on gluten-free foods, so I baked them for breakfast on Tuesday. The package included suggestions to vary the mix, and I chose the Pineapple Coconut option. While it called for ½ cup of drained pineapple, the can had about 2/3 cup, so I used all of it. I cut the oil back from ½ to 1/3 cup. I used ½ cup BRM shredded coconut (at some point, I'll use it up) and added some chopped pecans. I baked them for 25 minutes as six large muffins in muffin papers coated with non-stick spray. The warm muffin I ate this morning was very good. I froze two and have kept the other three out for breakfast over the next three days.

If you need to bake for someone who must be gluten-free, this mix is a good choice. If you are baking for a group that is mixed with gluten-free and gluten-eating people, it would satisfy both groups. Of course, I am partial to the variation I followed.

My only complaint is that I find the muffins overly sweet.

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