BakerAunt
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It's always nice to welcome another baker into the world! I hope Nathaniel will be inspired to bake more.
I baked an apple pie on Monday evening, using twelve of the old-fashioned Winesaps we have stored in the garage. For the streusel crust, I replaced 4 Tbs. butter with 1 Tbs. butter and 2 Tbs. grapeseed oil. That let me do a complete streusel recipe on top. I decided to try the convection setting for the pie, and it baked in about 45 minutes, with good bubbling of the filling. We will have it for dessert tomorrow.
I made another batch of yogurt on Monday.
For Monday’s dinner, I roasted a chicken. I also roasted chunks of sweet potatoes tossed in a little olive oil, then finished at the end with a bit of maple syrup. We also had microwaved fresh broccoli.
We had leftover soup from last night, a good dinner after my husband spent much of the day shoveling the more than 7 inches of wet snow we got overnight.
Note to Mike: There is a typo in the title of this thread. It says eek rather than Week.
On Saturday, I baked my Rye-Barley Crispbread. I wanted a cracker that would be around for me for a while. My husband usually avoids them due to the sesame seed. The recipe works so much better for me now that I just knead the dough by hand for 15 minutes after letting the stand mixer combine it.
I also baked my version of King Arthur’s Pompanoosuc Porridge Bread, once again baking it in the uncovered Emile Henry long baker. My version includes replacing 1 cup of water with a cup of buttermilk, which I stir into the cooked porridge (use 1 cup water and ½ cup of the dry porridge). I cut the salt to 1 ½ tsp. and the yeast to 1 ¾ tsp. I replace the sugar with 1 ½ Tbs. maple syrup and the butter with 1 ½ Tbs. olive oil. I let the Zo do the kneading.
By the way, King Arthur has the Pompanoosuc porridge back in stock.
For lunch on Saturday, and for the next two days, I used the leftover bulgur from last night. I sauteed plenty of chopped carrots, celery, and some remaining onion in olive oil. I added a can of Muir fire-roasted organic tomatoes and a small can of chicken. I seasoned with ¼ tsp. garlic powder and 1 tsp. Arizona Dreaming blend from Penzey’s. It hits the spot for the desire for some southwestern food, which Scott cannot eat, and which I crave every now and then.
I roasted a butternut squash in my countertop oven (375F for an hour), then scooped it out of the skin and pureed it. Some will be for future soups, and some will be for muffins later this week.
I cooked a pot of Great Northern beans. Some are for soup tonight and some will be frozen.
Dinner on Saturday was a modified minestrone soup. In deference to my husband’s tummy, I did not include tomatoes or any spices other than garlic, and I used a heaping tsp. of dried onion rather than fresh. I put in celery, carrots, red bell pepper, mushrooms, zucchini, 1 ½ cups cooked Great Northern beans, and a cup of penne pasta. I used frozen turkey broth. It came out nicely, and I grated Parmesan on mine.
Yes, he replied to me, and I mailed the check yesterday afternoon. My rule with maple syrup is to stock up before supplies get too low. It's essential.
Let us know how that maple syrup dispenser works. It would be nice not to have drips, especially when measuring into tablespoons for recipes.
Glad that all is well, Mike.
Yesterday my husband received his first Moderna Covid-19 vaccine shot. Other than some soreness in his arm, he is doing fine. He reports that using the arm makes it less sore.
I'm still too young for this round in Indiana, but there is talk that it will start opening up in the next couple of weeks for my age group.
Last night we repeated Thursday's dinner but with microwaved broccoli. Tonight we finished the turkey loaf, but I made bulgur cooked in broth to go with it, and we had mixed vegetables.
Chocomouse--I just emailed your husband and son about buying 3 quarts of your maple syrup.
My supply is getting low, what with my loving maple syrup on waffles and my husband gobbling down the maple granola I make.
Italian Cook--depending on the amount of rye, some rye breads should be allowed to rest 18-24 hours before being sliced. I'm not recalling the exact reason. Perhaps someone else remembers?
I baked Bishofsbrot (Bishop’s Bread) on Wednesday evening. It is a kind of fruit cake with golden and regular raisins, walnuts, dark chocolate chips, and maraschino cherries. (The recipe is here at Nebraska Kitchen.) I always substitute in some barley flour, and I now use oil and buttermilk in place of the melted butter. I added 2 Tbs. Bob’s Red Mill milk powder this time. I used up some bittersweet chocolate chips and added enough Ghirardelli dark chocolate ones to make one cup.
For dinner on Wednesday, I made my Turkey-Zucchini Loaf with Peach Dijon Mustard Glaze. I also roasted potato wedges, drizzled in olive oil and sprinkled with Penzey’s Mural of Flavor. My husband has had problems with other blends that I have used on the potatoes in the past, so I’m hoping this mild one will agree with him. We had microwaved frozen peas and carrots as well.
On Tuesday, I made another batch of yogurt.
For Tuesday’s dinner, I made Salmon with Dill and Couscous, which we had with microwaved fresh broccoli.
Enjoy, Aaron (and family)!
With snow and sleet outside on Tuesday morning, I decided to bake my Trail Cookies recipe. I reduced the brown sugar from ¾ to 2/3 cup. I kept my molasses and ginger substitution. One reason that I chose this recipe to bake today is because it uses regular whole wheat flour. I am out of the white whole wheat I use for my other cookies, but I have ordered more from King Arthur, and applying a $10 coupon helped lower the price. I adapted this recipe from the Bob's Red Mill Oregon Trail Cookies. I replaced the flax seeds with a tablespoon of flax meal and added 2 Tbs. sunflower seeds. These are hearty cookies, and my husband does not scarf them as fast as some of the others I bake, and the recipe produced 27.
The afternoon schedule includes baking my Whole Wheat Sourdough Cheese Crackers (aka Bakeraunt's Crackers) from dough I made up last week.
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