BakerAunt
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Thank you for posting the recipe, Chocomouse. I knew when I asked that it might mean experimentation on my part. I would need to use a different kind of crust (I miss shortbread). I don't know if the recipe would work with low-fat sour cream or not. Perhaps after the pandemic--when we can have dinner parties again!--I could make if for company and have just a small piece.
I guessed correctly.
On Tuesday evening, I made the dough for another batch of my Whole Wheat Sourdough Cheese Crackers. I will bake them either at the end of this week or beginning of next week.
Stay safe, Chocomouse.
I made another batch of blackberry jam on Tuesday afternoon. This time I used four cups of seeded blackberries and an additional tablespoon of sugar to the 2 cups. I got three 8 oz. and one 4 oz. jar that I canned. I put the extra 3 oz. in a small jar in the refrigerator. Although my Bell jam maker claims their recipes make four jars, I have rarely, if ever, gotten four jars out of the recipe.
Tuesday’s dinner was stir-fry, made with leftover turkey, soba noodles, snow peas and red bell pepper from our garden, carrots, celery, green onion, and mushrooms, along with a bit of the drippings left from when the turkey was roasted. We also each had an ear of sweet corn.
Oh, please do post it, Chocomouse!
To say goodbye to your Mon was important for both of you. It is excruciating in this time of Covid-19 that doing so creates anxiety beyond grief. You and your family remain in my prayers.
I have never used rice vinegar, but I guessed correctly.
Cwcdesign--I bake the KABC (it still sounds like a TV station!) Whole Wheat Sourdough Crackers and add cheese powder. I replaced all of the butter with canola oil. As I always make a double recipe, that means 1/3 cup oil for 1/2 cup butter. I added the cheese powder, some milk powder, some flax meal, The variable is the thickness of the starter. The oil crackers were easier to roll out than the butter ones (no waiting for the dough to soften up). They make a nice crispy cracker.
I find that the crackers work best with a neutral oil. I use canola in the dough, but I brush the crackers with grapeseed oil, since I felt that canola brushed on top left an after taste.
As shortening has no water, you might want either to hold back a bit of the flour or else use a little more of the starter to compensate.
I'm currently baking my crackers using the convection feature on my oven, and baking them slightly above the center. I bake for 6 minutes at 375F convection, then turn the sheet around for another six minutes. You will need to figure out what works best in your oven.
Ah, yes, Cwcdesign! New kitchen countertops need to be christened with flour!
On Sunday, I reached into the treasure trove of blueberries that we had picked and baked an 8x8-inch blueberry streusel coffee cake, rifting off the recipe in Recipes from the Old Mill (p. 143), a favorite baking book I have mentioned previously. My changes were to half the salt, add 2 tsp. flax meal, and use buttermilk in the cake. For the streusel, I replaced 1 of the 2 Tbs. of butter with 1 ¼ tsp. grapeseed oil, which meant that I melted the butter instead of cutting it in. I also used ¼ cup quick oats rather than nuts in the topping. I baked it in a glass 8x8-inch square dish, so I reduced the temperature by 25F and baked it on the third shelf up. It needed about three additional minutes. We had some for dessert, and it is delicious.
On Sunday, I made another batch of yogurt.
Dinner tonight was leftover turkey, microwaved fresh broccoli, and sweet corn. There is more sweet corn in our future meals because the people who have the house on our north have a farm, and they brought us some more sweet corn today. 🙂
I have several salad recipes that call for raw red onion, usually with an oil and vinegar dressing. As my husband has asked me to avoid using regular onions for now, I have not been buying red ones. I have a couple of yellow ones that I use for me in tuna salad or soup.
I missed it.
We had more of the turkey, microwaved fresh broccoli, and the first sweet corn of the season.
Advancing the stuck thread. Sigh.
While I'm at it--Aaron, for putting batter into pans for baked doughnuts, I've had success (depending on the thickness of the batter) with the so-called pancake pen.
Thank you, everyone. Clearly, these will not be what I need.
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