BakerAunt
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I will keep you in my prayers, Joan.
Some people saw "Grade B" and assumed it was not as good--more for the rest of us who know how good it is!
I bought three 5 lb. bags on sale for $2.50 each last Thursday at Kroger. I posted about it on the Covid-19 thread.
On Tuesday, I made Broccoli, Tomato, and Quinoa Salad. We had it with roasted chicken thighs--rubbed with olive oil and sprinkled with Penzey's Poultry Seasoning and Sweet Curry--for dinner.
On Tuesday, I baked my Eggnog Cake (recipe posted at Nebraska Kitchen). I made the version with oil and the substituted 1 cup of barley flour. I baked it in Nordic Ware mini Harvest Loaf pans. Each pan is set up for six mini loaves, so the recipe makes twelve. I had this low-fat Eggnog frozen from last year.
Yes, Mike, that is the pan, as Rottiedogs says. However, mine was before the USA pans were available, so it is dark colored, and I think the metal is not as thick. At some point, I'd like to get a USA one.
You are correct CWCdesign. The Irish whole meal flour should not be used in place of flour with gluten. I have sneaked some in before for flavor; my mistake was to increase the amount as much as I did. the bread is ok, about 4 inches tall, but I would have had the oven spring I've had in the past if I had just used whole wheat flour. I'll use the whole meal flour in some other baking.
For dinner on Monday, I made salmon and couscous w/ Penzey’s Mural of Flavor Seasoning. We also had microwaved frozen peas.
Temperatures here were in the mid-70s today. When I took my walk before noon, I did not need a jacket.
I saw an interesting idea about freezing caramelized onions;
I baked the Rustic Sourdough--KABC recipe, but I adapted it. I did not get as much oven spring as in the past. I think that was due to my using some Irish Wholemeal Flour. I baked it in a hearth bread pan (metal, with sloping sides and a wider flat bottom) that I bought years ago from KAF. The loaf is 4 inches high, so it is ok, just not what I was trying to do. I'll add a note to this post after we cut into it at lunch tomorrow.
Thanks, Kimbob. I have printed the recipe and will put it in the "to try" pile.
Kimbob--Where is the recipe for the pumpkin-peanut butter treats? It might be fun to try, and I do have a cookie cutter somewhere.
I used to bake treats for my sister's dog, but he had some health issues that required a specialized diet. That recipe was complicated (cooked black beans, brewers yeast). I've not baked for our dog, per se, but my husband is always sharing his bread, etc. with her, so in a way, I have baked for her.
I started Sunday with Cornmeal-Rye Waffles, a half-recipe from the King Arthur Whole Grain Baking Book. I bought medium ground cornmeal instead of fine ground by accident, so I used it, and it gave a slight crunch to the waffles.
CWCdesign--I will keep you and your team in my prayers. It does sound as if the rest of you had limited exposure. HR should definitely be providing testing for everyone--and not just once.
Best wishes for a quick recovery, Joan.
On Saturday, I made another batch of yogurt.
Saturday was a baking day, even though temperatures are in the 70s this afternoon. I baked Pumpkin Biscotti—a recipe that is as popular in my house as my Whole Wheat Sourdough Crackers are in Aaron’s. Thank you, again, Skeptic! I sprinkled autumn colored sugar on top, and I made them with white whole wheat flour. I then baked Rye and Barley Crispbread. These large “crackers” started as a way for me to have crackers around when my husband chomped through the Cheese Crackers, but he just eats the same amount of those and throws in a crispbread. I had not baked the recipe for a while, as I was waiting to be able to buy a case of sunflower seeds from Bob’s Red Mill.
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