BakerAunt
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December 25, 2020 at 8:03 pm in reply to: What are you Cooking the week of December 20, 2020? #28002
For Christmas dinner, I made maple-glazed pork tenderloin and mashed potatoes, which we had with some of the applesauce I made earlier this week. We also had microwaved frozen peas and carrots. Dessert was pumpkin pie.
Two more unique houses and a video that shows them coming together:
I won't be trying any of these at home....
Here's another take on the gingerbread house, but this one is made with a cardamom sugar cookie dough:
I wish that I'd had this recipe before I had to give up most butter.
Merry Christmas everyone! We awoke to a light dusting of snow and some patches of ice beginning to form on the lake. Midmorning there is light snowfall here. We have not had a white Christmas for several years. It is 12F here, so I'm not sure there will be a Christmas walk. We have Zoom plans with the three kids in our early evening, and plans to Zoom with my husband's cousins this weekend.
By special request from Scott, I made Cornmeal Rye Waffles (King Arthur Flour’s Whole Grain Baking) for Christmas breakfast. I used 4 Tbs. oil in place of the butter, and I wait to mix it in until all the other ingredients are combined. I replaced ¼ cup of the BRM fine ground cornmeal with ¼ cup of their medium grind, which gave a pleasant, subtle crunch. I cut the salt from 2 tsp. to 1 tsp. Our dog parked herself next to the table and made sure that she got her share of waffles. I made the full recipe, so I have six Belgium waffle squares to wrap and freeze.
I had to give up butter crusts, but I like my oil crusts, and their advantage is that they are much faster to make than butter crusts, which is good as they cannot be frozen.
Christmas Eve was a busy day in the kitchen. I baked another batch of maple granola. I baked the Whole Wheat Sourdough Cheese Crackers from the dough I made last week.
I am about to bake a pumpkin pie to serve for dessert on Christmas Day.
The temperature has been in the teens all day, going down rather than the predicted gaining of a few degrees. There have been little spits of snow. Possibly we may have some overnight.
December 24, 2020 at 5:25 pm in reply to: What are you Cooking the week of December 20, 2020? #27980Christmas Eve dinner was salmon with couscous and Penzey’s Greek seasoning, accompanied by microwaved frozen peas and carrots. I chose this entree because it is a one night meal and requires little hands-on time. We also like salmon.
I just looked at the KABC site, and it shows Harvest Blends in stock. It's in new packaging.
Mike's dessert table is ready for Christmas Eve!
A few weeks ago, KABC sent me an email advertising a "Do It Yourself Pizza Kit." Ah, I thought, the perfect gift for my sister and two nieces. I clicked on it at once, and it was out of stock. Either everyone else beat me to it, or it is another example of sloppiness.
I had wanted a simple baking gift that someone who bakes occasionally but had not worked with yeast would be able to make with her ten-year old twins. Sigh.
December 23, 2020 at 8:46 pm in reply to: What are you Cooking the week of December 20, 2020? #27963After dinner, on Wednesday, I made a batch of applesauce from the last of the seconds that we bought in early November. We will have it with Christmas dinner.
On Wednesday, I baked two loaves of Len’s Rye/Semolina/Whole Wheat Bread (the buns recipe, doubled for two loaves). I made my usual tweaks of mostly buttermilk in place of the water and added some special dried milk. I also preheated the oven to 400F, then turned it down to 375 after putting in the loaves. We will slice one loaf tomorrow, and the other will go into the freezer
Kimbob--I've posted the Pfeffernusse recipe. I used the Americanized spelling for the title, so it should be easy to find, but I used the German spelling of the name in the recipe itself. Enjoy!
December 23, 2020 at 12:11 pm in reply to: What are you Cooking the week of December 20, 2020? #27948I made another large soup at lunch time, similar to the last black bean one that I made, but this one had the rest of the potato water from last week, and I upped the old cayenne to 1/4 tsp. and added 1/8 tsp. cumin. It hits the spot on my need for something spicy and gives me lunches for the rest of the week.
Joan--They definitely get better over the next couple of days! Enjoy!
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