BakerAunt
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November 17, 2020 at 6:04 pm in reply to: What are You Cooking the Week of November 15, 2020? #27427
It's good to see you posting, Joan.
On Tuesday, I made applesauce, using “seconds” that are a combination of Gold Rush and old-fashioned Winesaps. I froze two containers—one for Thanksgiving, and one perhaps for Christmas. We bought a half bushel of the seconds, and this was a test run to see how well they cooked (excellent) and taste (excellent). I used 5 lbs. and probably have another 10-15 lbs. I may can applesauce to save refrigerator space. We also bought a peck of Melrose, which we are already eating, and a peck of Ever Crisp to eat later (last very well). We bought a peck of the old-fashioned Winesaps which I will use for baked goods.
For dinner on Tuesday, we had leftover pork microwaved frozen peas, and sweet potatoes, cut up, tossed with olive oil, put on a baking sheet, and drizzled with maple syrup. I baked in the little convection oven for 1 hour at 375F. The sweet potatoes stuck a bit to the parchment, probably due to the maple syrup, so next time, I’ll spray it.
November 17, 2020 at 12:56 pm in reply to: What are You Baking the Week of November 15, 2020? #27423Len--Apple juice works too.
Len--I've found that the KAF (or KABC) dried fruit blends work best in baking if rehydrated first. I usually put the fruit in a bowl with a Tbs. of water, cover with saran, and microwave for 30 seconds, then allow it to rest. The fruit absorbs most of the water, and thus does not pull it from the baked item.
Kroger only had the King Arthur AP on sale, so that is an excellent price for whole wheat flour, Skeptic. I just ordered two bags of whole wheat flour from Bob's Red Mill. Due to demand, they are not selling it by the case, so it is more than I usually pay, but the price was still a bit less than what I've seen in the store.
On Monday, I baked Whole Wheat Sourdough Cheese Crackers from dough I had in the refrigerator.
On Monday, I also adapted a recipe for “Pear-Walnut Coffee Cake.” The original is probably from a cooking magazine or booklet from years ago. It was a great favorite of mine, but it calls for ½ cup butter, plus 2 Tbs. in the topping. I replaced the butter with 1/3 cup canola oil and used low-fat sour cream. I used half whole wheat flour and added 2 Tbs. flax meal and 2 Tbs. milk powder (BRM). I also cut the salt to ¼ tsp. I reduced the sugar in the cake to 1/3 cup and the brown sugar in the topping to 1/3 cup, and the butter in the topping to 1 Tbs. I forgot to include ½ tsp. vanilla (lots of interruptions with my husband and the dog), but the cake is still delicious. We had some for dessert.
I think the idea is to seal in moisture, which Vaseline or honey would do. However, it's one of those "not for a serious burn" ideas.
I've used honey on small burns. Doing so means remembering that the spot is sticky.
No judgment here, Kimbob--I've also absentmindedly grabbed a hot pan. Best wishes for quick healing. I'd hate to have my cross stitching interrupted like that.
Len--As long as the can is intact (not bulging), it should be fine to use the pumpkin.
I like to make Ellen's (formerly Moonie) buns as rolls, usually dividing the dough into 16 pieces and baking in a 10x10 pan.
On Friday, I made another batch of yogurt.
For Friday dinner, I made a large soup. I cooked 1 cup brown and ½ cup red lentils in some chicken broth. In a big pot, I sauteed chopped celery, carrots, and two mostly red bell peppers (from our garden; we finished their ripening inside). I browned ground turkey, then added some chopped garlic and 2 tsp. rehydrated dried onion. I added a cubed, small butternut squash (one of those designed to be small), and a half pound of sliced mushrooms. I added the cooked lentils and the broth, some autumn shaped pasta, and after that minced parsley and freshly ground black pepper. We have enough for a couple more meals.
I will keep you in my prayers, Joan.
Some people saw "Grade B" and assumed it was not as good--more for the rest of us who know how good it is!
I bought three 5 lb. bags on sale for $2.50 each last Thursday at Kroger. I posted about it on the Covid-19 thread.
On Tuesday, I made Broccoli, Tomato, and Quinoa Salad. We had it with roasted chicken thighs--rubbed with olive oil and sprinkled with Penzey's Poultry Seasoning and Sweet Curry--for dinner.
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