[BakerAunt]

Italian Cook--Have you tried frozen corn? I have a quinoa salad that I make. I microwave the frozen corn, then let it cool before adding to the salad. If you could keep a package in your freezer, then you would have some flexibility and could save that last can of corn for when you need it.

I have not noticed a canned corn shortage, but I have not bought canned corn in years.

[BakerAunt]

On Saturday, I baked three loaves of my version of Grandma A’s Ranch Hand Bread. One will stay out to be sliced into tomorrow, and two will go into the freezer for later.

[BakerAunt]

I baked my version of that wholegrain pumpkin snacking cake for dessert on Friday and into the weekend.

For dinner, I baked my sourdough half-sheet pan pizza. The crust came out particularly light, maybe because I gave both rises two hours. I topped it with homemade pizza sauce from our garden, Canadian bacon, mozzarella, mushrooms, red bell pepper and green onion tops from our garden, and Parmesan. Yum.

[BakerAunt]

CWCdesign--I've now posted that Fish and Chips recipe here at Nebraska Kitchen. I'm sorry that it took so long.

[BakerAunt]

Here is the thread with Baker Irene's directions. I moved it here from the Baking Circle before it closed:

Baker Irene on Making Your Own Flavored Chips Thread

I miss Baker Irene and wish that she had joined us here.

[BakerAunt]

Italian Cook--My favorite rolling pin is a wood cylinder that is 20 1/4 inches long and 1 1/8 inches in diameter. No handles. I bought it years ago with a square wood board that could be adjusted to different heights for rolling out dough evenly. As it turns out the square wood board (I think it was called a dobard) was not that useful--too small to roll out very much dough at one time and fussy to adjust. However, I LOVED the long rolling pin. I have a lovely, heavy maple one but rarely use it or any of my other collection. I use the longy cylindrical one with thin wood strips to roll out cracker dough evenly.

I seem to recall that Mike has a similar, non-tapered pin.

I keep my rolling pin collection in a wood wine bottle rack (bought at a thrift store!) on the kitchen counter.

[BakerAunt]

Butternut Squash Soup is a fitting way to christen a shiny new Dutch oven!

[BakerAunt]

On Wednesday, I baked the Banana Cake recipe from a website titled “Cooking Made Healthy: Quick and Easy Recipes,” but I made it as banana bread in a Nordic Ware decorative 4-loaf pan (8 cups batter). It is the same recipe that I baked on Sept. 5. I replace the three cups of whole wheat flour with two cups of whole wheat pastry flour and 1 cup KAF AP. I halved the salt, from ½ to ¼ tsp., given that it has ¾ tsp. baking soda, in addition to baking powder. I reduced the vanilla from 1 Tbs. to 2 tsp. I usually add buttermilk in place of water, but this time I used 1% milk. I also added 2 Tbs. Bob’s Red Mill milk powder. I plan to freeze three of these.

[BakerAunt]

The plot thickens--or perhaps I should say, curdles? We did our weekly grocery trip today, and again there was no buttermilk, but now there were about seven bottles of kefir. Sigh. I bought another one to tide me over.

I did ask the store manager, and she was surprised, especially when I told her there was none last week. The milk delivery had not come, but she said that she would call me if buttermilk arrived. I received no call, so it probably did not. She said that she would ask the delivery person.

Stay tuned for developments!

[BakerAunt]

Italian Cook--Is this the large sugar crystals or smaller ones? I've had nice results with the large crystals. I've also used demerara sugar with nice results.

[BakerAunt]

That bread is spectacular, Len!

I think that breads that work best in Dutch ovens have a higher liquid content.

[BakerAunt]

I made yogurt on Tuesday. (I make it every six days.)

For dinner, I made my healthier version of my mom’s hamburger stroganoff, one of my favorite comfort foods, which we had over a mixture of brown and wild rice. It was particularly tasty, in part because I found a package of marked down ground sirloin. Our vegetable was microwaved fresh broccoli.

[BakerAunt]

I have been looking at Made In, since I get emails from them. I am considering buying one of their stainless steel pans. For the most part, I also prefer metal lids, but I have a glass one from a pan that bit the dust that fits nicely on the small Calphalon pan I use for cooking my steel-cut oats in the morning.

[BakerAunt]

I'm sure that your neighbors are rejoicing over your now working oven, Joan! Enjoy your visit with your sister.

On Monday, I baked my Whole Wheat Sourdough Cheese Crackers.

[BakerAunt]

I made a batch of tomato sauce on Monday using the tomatoes that have finally started piling up from our garden. Unlike Mike and Chocomouse, we only have a few tomato plants. That is just as well as I have not yet replaced the 4-qt. Calphalon saute pan I lost last year when the coating came off. I want a stainless steel pan, but they are pricy. I am reduced to using an All Clad round roaster pan, but it is not deep enough for more than 5 cups of tomatoes at a time.

Dinner on Monday was breaded chicken breasts, leftover rolls, and green beans from our garden. There may be a few more green beans, but not enough for another side dish.

[Author]

Posts