BakerAunt
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In my quest to find a healthier blueberry cobbler than my late mother-in-law’s recipe, I went back to The King Arthur Flour Baker’s Companion and the “Basic Fruit Cobbler” (p. 137). I did tinker a bit, as I used half whole wheat pastry flour and halved the salt. I reduced the sugar in the cake part from 1 cup to ¾ cup, used buttermilk and added 1/8 tsp. baking soda. I replaced the 2 Tbs. butter with 1 ½ Tbs. canola oil. For the topping, I used the non-liquor substitution, but I reduced the sugar to 1/3 cup, halved the vanilla (from 1 tsp. to ½ tsp.) and omitted the almond extract. I used 3 cups of blueberries, which was plenty. I baked it on the third rack in a 9-inch square ceramic dish, as blueberries eat into USA metal pans. We had some warm with vanilla low-fat frozen yogurt. It is delicious, so I have found a good basic cobbler. My mother-in-law’s recipe used rather a lot of butter, or perhaps originally margarine, but no eggs. The recipe dates from when people had been told that eggs were not good for you, advice that has now changed.
I cut the sugar because the blueberries we pick at a local place are much sweeter than any I have had elsewhere.
I made Minestrone for Saturday night dinner—not the most obvious choice for warm weather. We had a lot of green beans, and I found some lovely yellow summer squash at the farmers market. As onion is bothering my husband, I used 2 tsp. rehydrated dried onion. I added the leftover ground turkey from when we had pizza that I had frozen. It made a nice, light supper.
I'm glad to hear that the "dinner" bread works so well, Cwcdesign. I look forward to trying it when the weather cools down.
I'm sorry to hear that you have now joined the group of people with shellfish allergies. I had heard from another person that this allergy can emerge, even though the eater has been fine with shellfish up until that time. I'm glad that it was no worse.
I noted that KAF now has a merchandise section called "Classic Logo." I don't know if that is because they still have a lot with that logo on it, or if it is yet another marketing ploy. (A couple of sale items seem to have moved there at full price.) Time will tell.
I like your idea, Chocomouse.
Waiting for kitchens to be done is equivalent to "camping out." The adventure starts to pale.
Dinner tonight is Salmon and Couscous with Penzey's Greek seasoning, along with microwaved green beans from our garden.
I doubt that it was a political correctness issue: King Arthur, legendary figure of Britain on horseback?
I suspect that King Arthur wanted a logo that due to its simplicity would show up in email and on Instagram and be easily recognizable. As the picture is usually quite small, a simpler logo would be clearer. While I understand that need, I do not understand the need to throw out the logo on product labeling.
I was surprised that they expected we would all want to rush out and buy merchandise with the new logo.
Yes, I also received it. Several people had responded on the comment section about how great the new logo is. Of course, none of them said WHY they thought it was so great.
My takeaway from the letter is that the employee-owners selected the new logo. The email, and the discussion in the link, never said why they wanted a new logo.
We sliced into the pie at lunch. My husband says it's the best ever, and I agree that it is delicious. Letting it sit was the right call, as that let the filling hold together when sliced. I feel confident now that I can type up this recipe and have a hard copy and an electronic copy.
Cwcdesign--Were these fresh vegetables that you had frozen or did you buy a bag of frozen vegetables? I'm wondering if it would work with any green beans that I freeze.
It has been unseasonably warm in north central Indiana, Chocomouse, and our area is also having all the good rain go around it.
Sorry about the technology issues, Mike. I hope that you are able to work them out without too much hassle.
In the meantime, we can study! I always feel, when there is a question that I have no idea what the answer is that somehow I should have studied more, although that is not possible when it isn't clear what the quiz will cover.
It's blueberry season. We picked blueberries last week. Blueberry pie is my husband's favorite.
On Wednesday, I baked Blueberry Crumb Pie, using my oil crust and the recipe from Carole Walter’s Great Pies and Tarts. As usual, I reduced the sugar slightly in the filling (from ¾ to 2/3 cup) as the blueberries we pick are sweet. I also only use half the streusel, and I cut the butter down to 2 Tbs. I got a late start on the pie, so it did not come out of the oven until 5:30 p.m., too late to have for dessert tonight. I look forward to having some with lunch tomorrow.
I have about 1/2 cup of cooking liquid left from the gentle pre-cooking of the blueberries, so there will be cornmeal pancakes this weekend.
I do enjoy Ranch dressing, Joan, both as a dressing and using the dry Ranch as seasoning. (I buy Penzey's.)
For Wednesday (and Thursday) dinner, I made stir-fry with the leftover pork and some soba noodles. Sadly, I did not have any mushrooms or red bell pepper, but I used cut-up baby carrots, celery, broccoli, snow peas from our garden, some kale, and the liquid from deglazing the pork cooking pan yesterday. I also did not have any green onion, which meant that I found it bland, while. my husband found it fine. I put a bit of low-sodium soy sauce on my serving, which gave it more flavor.
I guessed and missed.
I agree with Italian Cook that King Arthur was working on this re-branding before Covid-19. They did some online questionnaires that came by email. I recall responding to at least two, and I have a hazy memory of the logo perhaps being mentioned.
That may also explain why some of their logo items are now in the sale section on their website.
BTW, I received an email from them today assuring loyal customers that they are still the same company, etc. and giving a $10 coupon that is good until next year. It may be that launching the re-branding during the pandemic, when people are already feeling somewhat lost, unnerved some of their customers.
I found some Roma tomatoes at the grocery store, so on Tuesday, I made more tomato sauce to freeze for a future pizza.
My husband cooked pork in the skillet for dinner. I roasted cut-up potatoes tossed with olive oil and Penzey’s Bavarian Seasoning—a blend that I received in one of their gift boxes and discovered is wonderful for roasted potatoes, so I had to order more. For the potatoes, I like using the countertop convection oven at 400 for 48 minutes. We had it with microwaved fresh broccoli.
I knew that I had seen this idea recently, and I finally remembered getting a Bob's Red Mill email about using their mix for it:
https://www.bobsredmill.com/recipes/how-to-make/easiest-sheet-pan-pancakes/
They also have a recipe that is from scratch:
I still like my round pancakes!
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