BakerAunt
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What a darling dress, Janiebakes! You have superb sewing skills!
I made yogurt today.
I am glad that you can see her Joan--and the cookies are a wonderful gift for her.
With hot weather predicted for Wednesday, I decided that a morning baking session was in order. I baked Squash, Whole Wheat, and Oat Quick Bread, using a recipe that I adapted from Ken Haedrich’s The Harvest Baker. It nicely used up the remaining grated zucchini from last night. I baked it in a four-well Nordic Ware pan that makes four Bundt loaves. It is an older, darker pan, so I reduced the oven temperature to 325F and baked for 43 minutes. We will start eating one for dessert tonight, and I will freeze the other three.
We ended up having thunderstorms and some heavy rain this morning at early noon. The temperatures may not be as high as feared, but there is still a lot of water in the air.
I wish your wife speedy healing, Mike, or at least the patience to deal with the process for healing.
I made my turkey-zucchini meatloaf with peach-Dijon glaze for dinner on Tuesday. Given the heat and humidity, I was glad to be able to cook it in the countertop oven.
For a side dish, I used our beans to make a Green Bean Salad, using a recipe from a seasonal magazine, Edible Michiana (Summer 2018). The magazine used to be free at the grocery store. I found the recipe I used online here:
https://ediblemichiana.ediblecommunities.com/recipes/green-bean-salad
We have plenty of green beans from our garden. The recipe uses garbanzo beans, which my husband dislikes, so I substituted black-eyed peas. (He also does not care for black olives, but I just have him throw those my way.) I used a bit of dried shallot and replaced fresh oregano (he dislikes it) in the dressing with some Penzey’s Salad Sprinkle. We liked the salad, and I will make it again.
Skeptic--Thanks for reminding me of that Jane Brody recipe. It was a favorite years ago when I was in my early days of bread baking. That was probably back when I still used the Halloween pumpkin as a baking pumpkin. After seeing your comments, I am making a note to try the recipe again, but only after the weather cools down. Breads with pumpkin in them tend to mold fast in warmer weather.
I do not think with that much whole wheat flour that you would get a high rise. The Ginsberg bread is not a particularly high-rising loaf (whole wheat and rye) either.
I note that she says "whole-grain rye flour." In my notes from years ago, I used 2 cups dark and 1 cup light rye flour. I might try pumpernickel when I work with this recipe again. I also note that I added 2 Tbs. vital wheat gluten, but that is probably because KAF was pushing it, and in those days, I was more trusting or gullible, take your pick. These days, I would probably use some bread flour and substitute in some whole wheat or white whole wheat flour. I would also cut back the yeast a bit, and I would reduce the molasses to 1/3 cup to start. I would replace the 1/4 cup of butter with 3-4 Tbs. of oil (when this book came out, no one thought twice about butter or margarine), and I would use buttermilk.
Now that I have a plan, I need to wait at least two months before I try it!
I also have a note that I liked her Pumpkin Wheat Bread, although I ranked it a "very good" rather than the "excellent" I gave the pumpkin rye. I will have to try that one again as well.
Thanks again for your discussion here. I look forward to revisiting these recipes.
I added another four recipes that I had printed from the Baking Circle that were not here at Nebraska Kitchen. I have at least one more--for a mincemeat cookie--that is from an Old Baking Circle thread--to post. I am still sorting through recipes so I will continue adding any that I find that are not yet here.
Sunday dinner was stir-fry using leftover chicken, soba noodles, celery, carrots, onion, garlic, red bell pepper and snow peas (both from our garden), mushrooms, and broccoli. I did not have any drippings to add, so I used a bit of soy sauce to enhance the flavor.
On Sunday morning, I made another batch of my Scottish Style Scones (Barley) for breakfast. They bake well in the countertop convection oven. I made them so that I can use up small bits of jam leftover from canning.
Kimbob--You did the best that you could for as long as you could. For the majority of people with Alzheimer's or dementia, staying at home with family and caregivers is not possible after a certain point. We went through this with my husband's mother, a friend and her father went through it with her mother, and another friend went through it with her husband. You did what you could as long as you could. I am glad you were able to find a safe place for your mom, and I am glad that you can still visit her.
It is always irritating when a product on which we depend is discontinued, especially when we are not sure if anyone else carries it.
In honor of our eleventh wedding anniversary, I made my adaptation of KAF’s Whole Grain Baking Book’s Cornmeal-Rye Waffles. (I replace the butter with 1/3 cup canola oil and halve the salt.) for breakfast. We ate them with maple syrup combined with blueberry sauce leftover from the pie I baked earlier in the week
On Friday morning, I baked Lemon Blueberry Loaf Cake from Jenny Can Cook. I substituted 1 cup of white whole wheat flour for that much AP flour and added 2 Tbs. Bob’s Red Mill milk powder. I used buttermilk but still added the lemon juice. The loaf tested done at 55 minutes. I had to run a plastic spatula around the sides before removing it from the pan. Next time I will check it at 50 minutes, as the outside may have been a tad overdone. We sliced some for dessert tonight and enjoyed it, so I will bake this recipe again.
I also baked my healthier adaptation (less saturated fat, less salt, and more calcium) of the multigrain crackers from the King Arthur Whole Grain Baking book.
On Thursday, I made yogurt. I also made broth from the bones of the chicken we roasted last night and the bones from the turkey that were in the freezer. We re-ran last night’s dinner, except that we had microwaved fresh broccoli instead of green beans.
Home canning supplies seem to be in short supply, just as they were last year. I had stocked up on lids a few years back, so no problem there. I am running short on 4 oz. and 8 oz. jars for jam. I looked in Walmart last week and found none. Either there has been an increase in the number of people canning or there are a lot of canning jars from last year gathering dust in people's storage units.
I have one more jam session planned, and I will likely use at least one pint jar, since I am running short on the 8 oz. ones.
I have several sizes of similar flat whisks. I use them for sauces and for making gravy.
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