BakerAunt
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I made soup for lunch on Tuesday and into the week; even though it is a warmer day the end of the week is projected to be cold and rainy. As with many of my soups, it was a matter of what needs to be used up and what is in the freezer. I used the leftover potato water and the broth from cooking the giblets on Sunday. (It has been a while since we were given giblets in a turkey.) I used a bit of chicken drippings that I had stuck in the freezer. I sauteed chopped carrots and celery in some olive oil, added leftover sliced mushrooms from when I made pizza last week, 2 tsp. dehydrated onion, 2 cups of great northern beans that I had cooked and frozen a few months ago, and 1/3 cup pearled barley. I seasoned with rosemary, thyme, sage, and a bit of sweet curry powder.
I may have that recipe, Aaron, as I have several of the Quaker Oats cookbooks, and I occasionally make oatmeal muffins from those recipes. I will look. What else do you recall about it?
Italian Cook--Nordic Ware also has a Cinnamon Bunny recipe, in which cinnamon and brown sugar is put inside the rabbits (on half the batter, then the other half added). That one uses 3/4 cup sugar, which is one reason I knew that I could reduce the sugar in the other cake recipe. Of course, the cinnamon bunnies have additional sugar in the center with the cinnamon.
Italian Cook--an oatmeal muffin with cinnamon and cinnamon chips might be nice. I agree with you that most muffins are too sweet, which makes them cupcakes. For a batch of twelve, I keep the sugar at no more than 1/3 cup.
The cakelets are about the size of a large cupcake. For a family of four, two pans and a doubled recipe would do the trick, allowing for three nights of dessert. For young children, a half bunny would be sufficient.
I made another batch of yogurt on Sunday. I also made mashed potatoes to go with the turkey my husband roasted.
My husband wanted turkey, and I like turkey as well, so that is what we will have. He will roast the turkey, and I will make mashed potatoes and gravy. We will have microwaved broccoli. Dessert will be one bunny cakelet apiece from the ones I baked yesterday. I hope to make a thick glaze that will hold some colored sprinkles to decorate them.
That's a great idea about Pita Chips, Mike. I have a recipe that I've never tried that came from a KAF catalogue. That will be a project for the coming week.
We had leftover pizza tonight.
On Saturday, I made avocado toast for lunch for the first time. I mashed an avocado and added 1 tsp. of Penzey’s Pico & Salsa (recommended in a Penzey’s email) and had it on two slices of toast. I struggle with having good lunches, since I do not use processed lunch meat; tuna sandwiches or almond butter sandwiches or a one-egg omelet on bread have not given me enough variety. (I await tomato season and turkey bacon and tomato sandwiches—as long as it is a turkey bacon with a smoked flavor.)
I need to find a healthy, plain cracker recipe so that I can eat the avocado concoction as dip.
Your Easter baking sounds so good, Rottiedogs.
Congratulations on the fantail rolls, Mike!
We have been eating too many cakes of late, so I scaled back for Easter tomorrow by baking six bunny cakelets in the specialty Nordic Ware bunny pan. (I think KABC has it for sale; I bought mine for a lot less at T.J. Maxx a few years ago.) I used the recipe that came with the pan, but I substituted one-third barley flour and used King Arthur AP for the rest. I reduced the sugar from 1 cup to 3/4 cup, and I replaced 1/2 cup butter, melted, with 1/3 cup oil. I whisk together the wet ingredients and the sugar before using a cake whisk to add the dry ingredients. These are cute, although they puff up a bit too high, so I will have to trim the tummy area to get them flat on a plate. I plan to put a vanilla glaze, and maybe some colored sprinkles over them tomorrow.
My husband just said: You only made six? Clearly he does not share my concern that there are a lot of bread and cake items around of late.
We had sourdough pan pizza for dinner on Friday with my usual toppings of homemade pizza sauce from the freezer, Canadian bacon, mozzarella, mushrooms, red bell pepper, Parmesan, and on my half black olives and sliced onion rings as well.
Our house is open concept by necessity (smaller lot, so narrow and long). Unless I'm in the first floor bedroom or bathroom, I hear what is happening in the kitchen if I'm also downstairs, and some noise will even travel up the stairs to the second floor.
I have started the dough for a sourdough pan pizza for this evening.
My Hot Cross Buns came out well. I had decided to go ahead and add the raisins at the end of the bread machine cycle (when it dings for additions), and that does not appear to have affected the rise. I will cut the amount of flax meal next time, as it caused the dough to be overly gummy. (I had to dampen my hand before shaping each roll.) The overnight rise in the refrigerator went well. I used my usual trick of setting the oven 25F higher, then turning it down once the rolls were in. We had four of the sixteen for breakfast
Paul Hollywood did something a kind of dough cross on top of his rolls in one of the Master Class British Baking Show Easter specials.
We had light snow overnight, and some off and on snow throughout the day, but it has melted except for a little under bushes.
Thursday evening, I'm making my recipe for Hot Cross Buns, which began from a recipe in the Los Angeles Times food section years ago, but which I have transformed into a more than half whole grain version that also uses buttermilk and some honey. I plan to shape them tonight, then let them rise overnight in the refrigerator. I will bake them tomorrow morning, let them cool a bit, then glaze. I know that it should be crosses, but we like the glaze.
I would not enjoy all three flavors together. I would rather eat each as a separate cake.
Leftover salmon patties on buns with a mixed greens salad with a few vegetables is on our menu for this evening.
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