BakerAunt
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Best Wishes for an uneventful quarantine period, Aaron. I hope that all of you stay well.
On Monday, I baked a new recipe for Chocolate Crinkle Cookies that was in a Lehman’s email. These use oil and not butter. The dough had to be refrigerated for a minimum of six hours. I substituted a third white whole wheat flour but otherwise followed the recipe. As the kind of cocoa was not specified, I used up some Penzey’s cocoa, the rest of some Dutch cocoa and finished the 1/3 cup with some double Dutch cocoa. Next time, I’d probably use the double Dutch and put in a bit of espresso powder. We ate some warm, and they are good. I am happy whenever I can find a cookie that keeps the saturated fat low. At this time of year, I really miss all my special cookies.
December 14, 2020 at 7:38 pm in reply to: What are you Cooking the week of December 13, 2020? #27808I roasted a large chicken for dinner on Monday. I also roasted potato wedges that I had tossed in olive oil and sprinkled with Penzey’s Bavarian seasoning and a little salt. Microwaved frozen vegetables completed dinner.
Cost Plus World Market carries not just foods but other items--housewares, pillows, etc,--from around the world.
Italian Cook: I remember seeing recipes for "homemade maple syrup." Yuk.
I bought maple sugar from Vermont Country Store earlier this year when King Arthur announced being sold out for the season.
CWCdesign--The only thing I miss about where we lived in Texas was that we had our own pecan tree.
Italian Cook--I read that oil cakes should be mixed gently, or the cake texture may become tough. I will often beat the oil in with the sugar and butter, and the eggs. However, I mix in the dry ingredients gently by hand. That seems to help keep my cakes more tender.
I had made some room in the freezer with what I used last week, so on Sunday I was able to bake two loaves of my Buttermilk Whole Wheat Grape-Nuts Bread—one to eat and one to freeze. The house is cooler, and my husband started the fire later, so the two rises took longer than usual.
Gee, someone in Georgia usually has pecans on hand? 🙂
December 13, 2020 at 3:02 pm in reply to: What are you Cooking the week of December 13, 2020? #27772On Sunday, I made another batch of yogurt.
Dinner tonight will be leftover stir-fry.
December 13, 2020 at 11:09 am in reply to: What are you Cooking the Week of December 6, 2020? #27764Thanks, CWCdesign. I had a hazy memory that Cost Plus had merged/changed name, but as I am far away from stores these days, I sometimes forget what exists and what does not.
A note on the oil-based Lucia buns. They are good, but without the butter to carry the flavor, and to provide additional flavor and tenderness, the taste is somewhat flat. I will go back, next year to using half butter and half oil. I wanted to give the oil-based a try because there are other Christmas treats that I want to bake and consume.
Grinding flax does not sound like something that I would want to do. I probably won't try the recipe unless I can figure out how to make flax meal work in it.
Aaron has Donut Day. I'm preparing for Saint Lucia's Day tomorrow, as a nod to my Swedish heritage. On Saturday, I experimented with my standard recipe for Lucia Buns, based on notes that I made last year. I decided that I would try them with 1/3 cup oil replacing the ½ cup of butter. (Last year, I used half butter and half oil.) I let the bread machine do the kneading. They baked well. Tomorrow we will have some with breakfast.
Len--I'm fond of pasta in shapes. Think of the alphabet ones, but these are little Christmas trees, santas, and shooting starts. This particular brand is Riese, and it is made in Germany. I've bought similar pasta that was shaped like pumpkins and leaves for fall, and once I found bunny rabbits for Easter. It's the kind of ingredient that I would usually pick up at T.J. Maxx or Tuesday morning seasonally. I suspect that Cost Plus (does it still exist?) and some other stores might carry it as well.
Saturday night dinner was stir-fry, made with celery, carrots, red bell pepper, mushrooms, broccoli, green onion tops, leftover pork, deglazing from when the pork was cooked, and soba noodles.
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