BakerAunt
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Happy Anniversary, Janiebakes and husband!
It is wonderful to see the families able to gather again.
I began picking black raspberries on our terrace this week. I have almost a pint. I will need at least double that to make my first batch of jam. There are still plenty of red ones, but if we could get some rain, that would keep the rest from drying out. My husband tells me that the ones by the road on the larger woodland property are not ripe yet.
Our tomato plants are growing, but no flowering yet. That is also true of the pepper plant that was started last year in a pot and produced a single golden pepper, which we have harvested in order to encourage the rest. No flowering yet from the beans or snow peas. The squash are coming up.
Dinner on Saturday was roasted sweet potato chunks that were tossed in olive oil, microwaved fresh broccoli, and roasted breaded chicken breasts (using panko, garlic and onion powder, a bit of pepper, and Parmesan).
Friday night’s dinner was maple-glazed pork tenderloin, roughly mashed red potatoes with skins, and microwaved frozen peas.
To go with leftover salmon patties, buns, and potato salad, I roasted asparagus, mushrooms, and cherry tomatoes tossed in olive oil and some garlic powder.
On Thursday, I baked an adaptation of Little Vanilla Cakelets, a recipe that came with a Nordic Ware six-well basket pan (makes little basket sides so center can be filled with fruit and/or ice cream). I use a third barley flour in place of AP and buttermilk in place of regular milk. We will have these with strawberries and maybe a bit of frozen vanilla yogurt for dessert tonight.
I also baked oatmeal-raisin muffins for the next couple of days for breakfast.
Dinner on Wednesday was salmon patties on Wheat-Oat Flax Buns with leftover potato salad and microwaved frozen mixed vegetables.
On Wednesday, I baked Wheat-Oat Flax Buns (recipe adapted from King Arthur) to go with salmon patties for dinner.
On Tuesday, I made the All-American Potato Salad from Cook’s Country (June 2006, but I found it online). I have not made this potato salad in a long time because we lacked the brand of German pickles (Hengstenberg) that we both agree are the only ones that work for us in this potato salad, which in addition to the pickles also uses pickle juice. That juice, unlike that with every other dill pickle we have tried, is slightly sweet, which for us makes the perfect flavor profile. I buy them at Tuesday Morning or Big Lots, usually around October when there is an Oktoberfest promotion. However, with the pandemic last year, we ran out of pickles. We were in South Bend last Friday, and I made sure we stopped at Big Lots where I bought three large jars of the pickles. We had it with leftover turkey and microwaved fresh broccoli.
Note: I replaced the 1/cup of sour cream with nonfat Greek yogurt.
On Tuesday, I baked a new recipe, Chocolate-Glazed Almond Horns, which I found on the web when I was searching for recipes that use egg whites:
The recipe calls for two, which is what I had on hand. I also had a can of almond paste (best by 2019 but it was fine). Indeed, I still have egg white left, which I will use for another purpose, and for the final glazing, I could have easily used just half a Tbs. egg white and ½ Tbs. water. I baked for the shortest time, which works with my oven. I made a half recipe of the glaze and replaced the heavy cream with half and half, which worked. I dipped the ends in the chocolate and spread any extra on the tops while the almond horns were warm. Ideally, we would have let them rest until tomorrow so that the glaze could harden. In the real world we each had one for dessert, and one is all that is needed. As the recipe made six, that gives us dessert for tomorrow.
The recipe is gluten-free, so it would work for people who need to avoid gluten.
Cass thanks everyone for the birthday wishes from the bottom of his heart. He cannot post right now due to medical conditions.
Kid Pizza says thank you especially S. Wirth. He had breakfast with Dr. Lauren at Marie Calenders to celebrate his birthday!
Oatmeal turns anything into health food!
On Sunday, I baked three loaves of Grandma A’s Ranch Hand bread. The second rise was slightly too long because I did not preheat the oven soon enough, but they still came out fine.
I made yogurt on Sunday.
To go with leftover turkey for dinner, I made a side dish of bulgur cooked in broth, which I added to sauteed carrots, celery, red bell pepper, and green onion. I seasoned it with ¼ tsp. each of thyme and sage, with fresh parsley added at the end.
Interesting, Mike. My rolls never sogged, but their crust was chewy not crisp. The recipe I used (Daniel Leader) does not use any fat. I thought that the dough was firmer with all bread flour. I am thinking of trying the recipe with high-gluten flour and extending the two rest times.
People who use the apple slicer as their stamp for these rolls get the design to stay. I think that is because the edges of the apple slicer are sharp. My rosetta stamp does NOT have sharp edges but is smooth metal; however, it is heavy, and that must be a factor. A heavy dough should hold the imprint.
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