Forum Replies Created
-
AuthorPosts
-
We finished most of the pasta with turkey and sauce tonight, although there is a bit left for me to have for lunch tomorrow. That will clear all planned overs, so I will need to cook again tomorrow.
We were out of cookies and granola, so on Friday morning, I baked my adaptation of Peanut Butter Honeys, a recipe that Mumpy posted on the Baking Circle. I use white whole wheat, peanut butter without additives, and add 2 Tbs. powdered milk and 2 tsp. flax meal. I replace 4 Tbs. of butter with 3 Tbs. avocado oil. The recipe makes 23, and I can bake all of them on my large sheet pan. I find that 9 minutes is sufficient baking time (turning halfway). These are a cookie that you do not want to overbake, as the honey will have an off taste. I used honey from a favorite farmers market vendor.
While the cookies were baking, and the oven temperature cooling afterwards, I mixed up the granola, which bakes for two hours. Predictions are for very hot weather next week, so I am trying to plan ahead on my baking.
I hadn't noticed that the recipe did not include the yield.
I do not have, or want to have, "biscuit mix," and I only use the peanut butter that requires the oil to be stirred back into it when the jar is opened. (I got a great knife for doing that from Lehman's.)
If I ever try the recipe, it will be with homemade biscuit mix and that kind of peanut butter. Of course, if one of the bonus kids who likes Jiff comes to visit, there might be leftover peanut butter to use up.
I have made the same mistake, Joan, by starting out with a bowl that is too small. I now write on the recipe which bowl I use so that I do not forget.
Your cake looks good, and no one will know there was a problem. Like Chocomouse, I also had that same Tupperware cake taker, but, alas, the top of mine cracked, probably because it had two years of storage in a box in the shed when we first moved here. I kept the base, as I figure that I will find a way to use it.
We finished the black-eyed peas with ham and rice and had some microwaved fresh broccoli from last week's farmers market as well.
I started picking black raspberries from our terrace. I wish that we would get a little more rain, although up to now, it has been pretty good for the developing berries. My husband thought that the berries on one of the woodland properties were looking good, so I will go over with him one day and see what there is to pick. Several years ago, we had a bumper crop, but since then, it has been a struggle to get enough for even one batch.
Our Wednesday night dinner was a repeat of Monday's Rigatoni with sauce.
Joan--I've now posted the applesauce doughnut recipe. If you do not have the boiled cider, it's ok to omit it as long as you have tasty applesauce.
Also, check the King Arthur site, as I have a Maple Doughnut recipe printed from there which makes 6 doughnuts. It has been a while since I baked them, but I have a note that they are very good. My only change was to replace the AP with white whole wheat flour, halve the salt, replace the milk with buttermilk and adjust the baking powder to 1/2 tsp plus 1/8th tsp. baking soda.
One of these days, I will try a recipe for baked doughnuts here at Nebraska Kitchen, submitted by Reagan on the baking circle, titled Vermont Apple Cider Donuts with Maple Glaze. I just have to remember to make it in the fall when apple cider is available. Her recipe used mini-Bundt pans, but it should work for two 6-well doughnut pans.
More black-eyed peas with ham and brown rice.
That recipe sounds very good, Chocomouse. I'll look for it in my Peter Reinhart cookbooks.
On Tuesday, having made the levain the previous evening, I baked my Rustic Wholegrain Sourdough Bread in a Romertopf bowl and the cloche from my baking set. Today may be the last cool day (mid-70s) that we will have for a while.
After baking the bread, as I already had a hot oven, I baked an adaptation of Apple-Cinnamon Bars, which is from The Baking Sheet Newsletter, Vol XII, No. 1 Holiday 2000 issue. I replaced the AP flour with white whole wheat and cut the light brown sugar from 34 to ½ cup. I used a scant 1/3 cup of cinnamon chips rather than ½ cup. I replaced 6 Tbs. butter with 4 Tbs. avocado oil. I used a partial egg and another small one for the large egg, because I wanted to use up the partial one but did not think it would be enough. I added 1 Tbs. of both milk powder and flax meal. I used ½ cup of apple butter from a jar that I canned last winter. I made just a half recipe of the glaze but used butter, as sometimes there is no substitute. We will start having it for dessert tomorrow.
Oh, and instead of a 9 x 9 pan, being mindful of how apple affects my metal pans, I again used the glass 11 1/2 x 7-inch baking dish.
I envy those of you who have access to good rotisserie chicken. The price at the store in town has soared over the past couple of years.
Dinner on Monday night was put together without a recipe. I sauteed ground turkey, then added chopped celery and grated carrots, then sliced mushrooms, then some torn up spinach. I found a tub of chunky tomato sauce from nearly two years ago in the freezer, and another tub of tomato sauce from last fall as well. I combined the two sauces with the meat and vegetables and added some Worcestershire sauce. I cooked a package of rigatoni, which I combined with the sauce and some pasta water. We had it with grated Parmesan on top. We have enough for two, or maybe three more meals. It was easy chewing for my husband, which is why I grated the carrots, but I think that I will continue to do so when I make this kind of meal again. I like the texture.
I baked Whole Wheat Sourdough Cheese Crackers on Sunday. My husband can now eat them again, and he is overjoyed to have his crackers.
I also baked a half recipe of that Lemon Ricotta Muffin recipe that I first baked about a month ago in order to use up 5 oz. of ricotta. I was unsure about the recipe at first, but the flavor improved the day after they were baked, so I baked them after finishing the crackers. I made the same changes as last time, adding a heaping half cup of blueberries and ¼ tsp. vanilla in place of the almond extract, but this time I used white whole wheat flour and added a tablespoon of milk powder.
I won't be trapping them.
I'm not sure why we have so many, but we have one of the few mostly natural areas left along our road, and with so many people taking out trees to build their "dream homes" (in which they will spend just a few weeks in the summer), we may be having more move into our yard. They never bothered the garden before.
For lunch on Sunday and the next two days, I made a pasta salad using a jar of the relish that I canned last fall. I added green onion and quartered cherry tomatoes and Greek olives, then had it on a bed of spinach. Next time, I will not use the olives, as they do not go with the dressing. Otherwise, it's a fast salad with whatever vegetables are around.
I also made yogurt today.
For dinner, we re-ran the black-eyed peas, rice, and ham.
Our chipmunks are getting more intrusive. They ate some of the beans off the plants in the garden. We have it fenced, but chipmunks are great climbers. They just climb around the chicken wire that keeps out the rabbits, and then they eat what is only just starting to develop on the plants.
Other than their eating the unripe cranberries off of my husband's bog pot or the squash seed we were germinating last year (these are now in cages until they get past that stage), we have not had wholesale garden pilfering before.
Any suggestions? We love getting crops of beans.
-
AuthorPosts
