BakerAunt
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Friday night’s dinner was maple-glazed pork tenderloin, roughly mashed red potatoes with skins, and microwaved frozen peas.
To go with leftover salmon patties, buns, and potato salad, I roasted asparagus, mushrooms, and cherry tomatoes tossed in olive oil and some garlic powder.
On Thursday, I baked an adaptation of Little Vanilla Cakelets, a recipe that came with a Nordic Ware six-well basket pan (makes little basket sides so center can be filled with fruit and/or ice cream). I use a third barley flour in place of AP and buttermilk in place of regular milk. We will have these with strawberries and maybe a bit of frozen vanilla yogurt for dessert tonight.
I also baked oatmeal-raisin muffins for the next couple of days for breakfast.
Dinner on Wednesday was salmon patties on Wheat-Oat Flax Buns with leftover potato salad and microwaved frozen mixed vegetables.
On Wednesday, I baked Wheat-Oat Flax Buns (recipe adapted from King Arthur) to go with salmon patties for dinner.
On Tuesday, I made the All-American Potato Salad from Cook’s Country (June 2006, but I found it online). I have not made this potato salad in a long time because we lacked the brand of German pickles (Hengstenberg) that we both agree are the only ones that work for us in this potato salad, which in addition to the pickles also uses pickle juice. That juice, unlike that with every other dill pickle we have tried, is slightly sweet, which for us makes the perfect flavor profile. I buy them at Tuesday Morning or Big Lots, usually around October when there is an Oktoberfest promotion. However, with the pandemic last year, we ran out of pickles. We were in South Bend last Friday, and I made sure we stopped at Big Lots where I bought three large jars of the pickles. We had it with leftover turkey and microwaved fresh broccoli.
Note: I replaced the 1/cup of sour cream with nonfat Greek yogurt.
On Tuesday, I baked a new recipe, Chocolate-Glazed Almond Horns, which I found on the web when I was searching for recipes that use egg whites:
The recipe calls for two, which is what I had on hand. I also had a can of almond paste (best by 2019 but it was fine). Indeed, I still have egg white left, which I will use for another purpose, and for the final glazing, I could have easily used just half a Tbs. egg white and ½ Tbs. water. I baked for the shortest time, which works with my oven. I made a half recipe of the glaze and replaced the heavy cream with half and half, which worked. I dipped the ends in the chocolate and spread any extra on the tops while the almond horns were warm. Ideally, we would have let them rest until tomorrow so that the glaze could harden. In the real world we each had one for dessert, and one is all that is needed. As the recipe made six, that gives us dessert for tomorrow.
The recipe is gluten-free, so it would work for people who need to avoid gluten.
Cass thanks everyone for the birthday wishes from the bottom of his heart. He cannot post right now due to medical conditions.
Kid Pizza says thank you especially S. Wirth. He had breakfast with Dr. Lauren at Marie Calenders to celebrate his birthday!
Oatmeal turns anything into health food!
On Sunday, I baked three loaves of Grandma A’s Ranch Hand bread. The second rise was slightly too long because I did not preheat the oven soon enough, but they still came out fine.
I made yogurt on Sunday.
To go with leftover turkey for dinner, I made a side dish of bulgur cooked in broth, which I added to sauteed carrots, celery, red bell pepper, and green onion. I seasoned it with ¼ tsp. each of thyme and sage, with fresh parsley added at the end.
Interesting, Mike. My rolls never sogged, but their crust was chewy not crisp. The recipe I used (Daniel Leader) does not use any fat. I thought that the dough was firmer with all bread flour. I am thinking of trying the recipe with high-gluten flour and extending the two rest times.
People who use the apple slicer as their stamp for these rolls get the design to stay. I think that is because the edges of the apple slicer are sharp. My rosetta stamp does NOT have sharp edges but is smooth metal; however, it is heavy, and that must be a factor. A heavy dough should hold the imprint.
Oops--Sorry, Janiebakes. I did not mean to confuse Aaron's reply with yours.
I have brought up the Whole Wheat Sourdough Cheese Cracker recipe under the recent recipe section on the right of the page. I needed to add another note about the recipe.
Additional Notes on Recipe:
I reduced the baking time with the Convection setting of 375F to 5 minutes and 50 seconds, then turn the sheet around for another 5 minutes 50 seconds. It does not seem like much, but that reduced the overly brown edged ones.
I am now using avocado oil to brush the crackers.
For dinner on Saturday, my husband roasted a turkey. As it has been hot and humid, he used the oven in the garage apt. I made muddled mashed potatoes (boiled red potatoes in skins, then roughly mashed with a bit of salt), gravy from the turkey drippings, and I roasted asparagus, cherry tomatoes, and mushrooms tossed in olive oil with a bit of garlic powder, salt, and pepper. The asparagus was fresh from the farmers market this morning.
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