BakerAunt

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Viewing 15 posts - 331 through 345 (of 7,931 total)
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  • in reply to: Egg Prices #45254
    BakerAunt
    Participant

      Aaron--I cannot imagine cracking 10 dozen eggs. When I crack an egg, I usually hit it on the side of the bowl, then pull the shell apart with each hand.

      That's great that you volunteer your cooking and baking skills.

      in reply to: Egg Prices #45249
      BakerAunt
      Participant

        Skeptic--Trader Joe's prices tend to be high. However, I noticed that Aldi's egg prices have increased lately--more than at my local supermarket. I try to keep an eye out for good deals. Eggs last pretty well, even past the so-called expiration date.

        On Tuesday, we paid $4.89 for a carton of 18 eggs from Eggland's Best at our local grocery, which is a good price. I had been buying Eggland's cage-free eggs (1 dozen) for $4, because, ironically, they were cheaper than those from other companies. Our local farmers market was selling a dozen eggs for $4 when I last went three weeks ago. Some of the eggs are smaller than standard eggs.

        So, I would say, look around. In the meantime, there are lots of bread recipes that do not require eggs. Cookie recipes are another matter! However, using an egg or two in a recipe is still not a bad deal.

        We are in for a long-haul, especially if bird flu persists.

        in reply to: What are you Baking the Week of January 12, 2025? #45247
        BakerAunt
        Participant

          I baked two loaves of Pumpkin Mixed Grains Bread on Wednesday. One goes into the freezer, and the other we will begin slicing for lunches tomorrow. The recipe started as a Jane Brody recipe for Pumpkin Rye Bread, but I have made so many changes, it is now my recipe.

          I also have not noticed any problems with powdered sugar after the "best by" dates. I'm still using up some of the glazing sugar I bought from King Arthur (almost done!), and they haven't sold it in years. I liked it because it dried clear. I recently ordered some confectioners sugar from Vitacost (they had a 20% off sale) called Wholesome powdered confectioners sugar It uses cane sugar and tapioca starch. When I get around to using it, I'll report back. I am hoping it will dry clear, which I like for some glaze recipes.

          in reply to: FDA bans Red #3 food coloring #45238
          BakerAunt
          Participant

            Yes, it is already banned in Europe.

            in reply to: What are you Baking the Week of January 12, 2025? #45235
            BakerAunt
            Participant

              Those are lovely loaves, Chocomouse!

              in reply to: What are you Baking the Week of January 12, 2025? #45225
              BakerAunt
              Participant

                I baked Whole Wheat Apple Muffins in the afternoon on Tuesday. I adapted this recipe from King Arthur's defunct magazine, Sift (Fall 2019), p. 24. It uses all whole wheat flour. I replaced 8 Tbs. butter with ¼ cup of canola oil, cut the salt in half, added ¼ cup Bob's Red Mill milk powder, and added 2 Tbs. flax meal. I used double the chopped apple, omitted ½ cup raisins, and reduced the walnuts from ¾ to ½ cup. I sprinkled the top with Penzey's Cinnamon Sugar, which has a bit of vanilla in it. As I was using some of my leftover homemade sweetened applesauce, I cut the sugar in half. I added 1 Tbs. of King Arthur's boiled cider rather than 2. I did not have any in the refrigerator, but I had an unopened bottle in the pantry, so I pulled it out to use. While it has a best by date of 2022, I used it anyway. We had a lot of snow this morning, although we were still able to make our local grocery run. My husband has been shoveling snow, so he was happy to have a freshly baked muffin with his afternoon tea, and Annie, our dog, was happy to get some pieces from it.

                I am working on using my Winesap apples. For some reason, the ones we got this year are not lasting as well as previous year's crops. Late last week, when I baked the Swedish Apple Pie, I found four rotted ones in the bag. I now have them on a large half sheet pan and will make baking with them a priority.

                in reply to: What are you Cooking the Week of January 12, 2025? #45224
                BakerAunt
                Participant

                  Thanks, Len. I always cook the rice separately in my rice cooker, then add it and the sauteed vegetables and ham to the black-eyed peas. That way, the rice and beans have their distinct cooking times.

                  We plan to have more of it for dinner on Tuesday, but we have turkey in our future later this week.

                  in reply to: What are you Cooking the Week of January 12, 2025? #45221
                  BakerAunt
                  Participant

                    We had to go to Indianapolis this morning and returned home midafternoon. However, I prepared by putting black-eyed peas to soak before we left. That made it easy to make Black-Eyed Peas with Ham and Brown Rice for dinner tonight. I also added sauteed chopped celery, yellow bell pepper, and kale, as well as thyme, rehydrated dried onion, and freshly ground black pepper.

                    in reply to: What are you Cooking the Week of January 12, 2025? #45218
                    BakerAunt
                    Participant

                      On Sunday, I made a small pot of chicken broth with some bones from the freezer. For dinner, my husband had the rest of the chicken with noodles and mushrooms. For me, I roasted my last acorn squash, then stuffed it with a filling of bulgur cooked in chicken broth, onion, garlic, and kale sauteed in olive oil, dried sage, toasted sliced almonds, and mozzarella, which I sprinkled on top. I ate one of the halves for dinner. I will warm up the other later in the week for lunch. My husband is not fond of acorn squash, but I like to have it occasionally. It works out well on such occasions as this one.

                      in reply to: What are you Baking the Week of January 12, 2025? #45213
                      BakerAunt
                      Participant

                        On a cold morning, with more light snow, I made Cornmeal-Pumpernickel Waffles for a later breakfast. Of course we had them with maple syrup. I cut the salt by another ¼ tsp. I noted a slight difference, but my husband did not. I froze the six remaining waffles for future quick breakfasts.

                        in reply to: What are you Baking the Week of January 5, 2025? #45205
                        BakerAunt
                        Participant

                          On Saturday, I baked another batch of Wholegrain Flatbread to go with the hummus I still have in the refrigerator.

                          I also baked a new recipe, "Swedish Apple Pie," which came from Taste of Home. Although it calls for baking in a pie pan, it does not have a crust and is more of a cake with less cake and lots of apple pieces and chopped nuts. I baked mine in a 9-inch round Chantel dish (one of those items I bought from King Arthur a long time ago when they had more interesting items). I used pecans from the stash that I bought in Georgia on our way back from Florida.

                          Here is a link to the recipe:

                          We had enough snow last night, about 2 1/2 inches, that we did not go to a planned meeting this morning or the farmers market. That is not a lot of snow, but I did not want to have to clean the car off when we came home. It was also a perfect baking day.

                          in reply to: What are you Cooking the Week of January 5, 2025? #45204
                          BakerAunt
                          Participant

                            For Saturday night dinner, I made Salmon and Couscous with Penzey's Greek Seasoning. It has been a while since I made this recipe, so I had to look at it to make sure I remembered it correctly. I did. We also had microwaved fresh broccoli.

                            BTW, Len, that dinner looks succulent. I've never made twice baked potatoes, but the wife of one of my husband's cousins makes them with a sour cream filling for the cousins' reunion when we do an early Thanksgiving in October.

                            in reply to: What are you Baking the Week of January 5, 2025? #45203
                            BakerAunt
                            Participant

                              I baked Whole Wheat Sourdough Cheese Crackers on Friday evening from dough that I made last week.

                              in reply to: What are you Cooking the Week of January 5, 2025? #45202
                              BakerAunt
                              Participant

                                I made yogurt on Friday. We have had steady snow, but not large accumulations.

                                We get eagles fishing at the lake or hunting ducks or coot. I've seen the sea gulls chase the eagles away because the coot stir up food for the gulls.

                                Our lake used to freeze for months in the past. The area was known for its ice houses in the days before refrigeration, which is one reason the railroad ran along the lake in those days.

                                in reply to: What are you Cooking the Week of January 5, 2025? #45193
                                BakerAunt
                                Participant

                                  Thursday was a cold day, and the lake froze, although the ice is thin. We are supposed to get snow tomorrow, so we did our big grocery run to the town that lies northeast of us today. That also meant dropping off our recycling at the depot there. For dinner, I made comfort food of noodles, sauteed mushrooms, frozen peas, leftover chicken breast, and the rest of the turkey gravy. I added some dried parsley. We have enough for another meal.

                                Viewing 15 posts - 331 through 345 (of 7,931 total)