BakerAunt
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When we were at the grocery store on Tuesday, there was a grocery basket full of marked down bananas (29 cents per pound). I have a feeling that locally people are over banana bread. I selected four, and on Thursday, I baked the Buckwheat Banana Cake, of which we have become so fond, in a 6 cup Bundt pan. I further reduced the salt to ¼ tsp. regular salt and the olive oil from ½ to 1/3 cup. It baked in 45 minutes. As we are still eating the banana cake that I baked earlier this week, this one is destined for the freezer.
I made another batch of yogurt on Thursday.
Dinner tonight will be leftover pizza.
I missed it, as I did not realize that is what the chaff is.
Pizza
I made sourdough pan pizza for Wednesday dinner with homemade sauce from the freezer, Canadian bacon, mozzarella, mushrooms, red bell pepper, green onion, grated Parmesan, and black olives on my half. We have enough for dinner tomorrow as well.
My husband was able to pick a few snow peas from our garden yesterday. Perhaps there will be a stir-fry in our future next week.
I guessed, I missed.
It's a lovely loaf, Len. Enjoy!
Congratulations on the new "home" for your flour and baking supplies, Len. Your persistence with the freezer paid off. The semolina should be fine, unless it smells "off." Either refrigerate or freeze it. You should be able to use it with no problem in your signature bread.
In the winter, we leave our apt. over the garage at a low temperature, so I can have bags of flour there on the nice chrome shelving I bought. However, once it begins to warm up, I move it all to the second refrigerator/freezer we have in its kitchen. Now, if I could just talk my husband into a small additional freezer....
I do not see the pandemic ending anytime soon, and I expect it will be worse by late summer and fall. My husband and his cousins have canceled the family reunion that was to occur in Michigan in October, and we lost our deposit because the owner did not want to work with us or perhaps to apply it to renting the same place in 2021.
I am in the process of stocking up where I can, and trying to think six months to a year in advance. I have made yet another order to Bob's Red Mill because they had a couple of items on which I was low, or in the case of the beloved barley flour, might run low in the future.
Question to Ponder: If a store can post a sign saying "No Shirt, No Shoes, No Service," why cannot the store also post a sign that says "No Mask, No Service"?
Our idiotic Chamber of Commerce is going full steam with a fireworks show over the lake, even though the Town Council, which has canceled all big events, did not want them to do so. However, the DNR controls the lake, not the town council, and so the chamber barged ahead with its plans. Almost every place around here canceled fireworks in order to prevent people from congregating. Guess where they will go to watch fireworks?
My educated guess was correct.
We had leftover red lentil-barley soup with Rye-Barley Crispbread.
CWCdesign--I am so looking forward to having tomatoes from our garden, but our plants are still at the flowering stage.
We had bananas that were turning fast, so Monday afternoon I went online to find a recipe for banana cake that does not use butter. I finally came upon a website Cooking Made Healthy:
I followed the recipe except that I used 2 cups Whole Wheat pastry flour and 1 cup KAF AP flour in place of 3 cups of whole wheat. I reduced the vanilla from 1 Tbs. to 2 tsp., and I used buttermilk rather than water. I baked it in two 8-inch round pans for about 33 minutes. (I coated them with The Grease and lined with parchment, which I also coated.) I had planned to freeze one, but they came out so well that I decided to make them into a two-layer cake. I did not have lowfat cream cheese or Greek yogurt, but I did have a Greek Yogurt Cream Cheese spread that needs to be used up, so I combined it with ¾ cup powdered sugar, ½ tsp. vanilla, and a Tbs. of milk. (That was too much milk, so I ended up adding powdered sugar to get the consistency corrected). My husband and I both like the cake, which is not overly sweet and pairs nicely with the frosting. The recipe is a keeper.
Chocomouse: I'll post the "Sunflower Oat Wheat Bread" Recipe. If today's experiment turns out well, then I'll post that as a variation.
We are running low on bread, so I needed to bake on Monday morning before the heat. I took the recipe for Sunflower Oat Wheat Bread that I developed last fall, then made a Harvest Grains variation. I decided this time to increase the Harvest Grains from 1 ½ cups to 2 cups, as they seem to absorb less than just oats. I did not add sunflower seeds, as they are in the harvest grains. I left my increased whole wheat flour, and the use of olive oil, alone. I had to add an additional 2 Tbs. of bread flour. The recipe made two large 9x5-inch loaves. They rose so fast, that I was worried I would not have the oven pre-heated in time. However, they look good. We will slice into one tomorrow at lunch. The other will go into the freezer.
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