Your muffins sound delicious, Italian Cook!
On Tuesday I baked the Apricot Oatmeal Bar recipe that is posted at Nebraska Kitchen. As usual, I cut the brown sugar to ½ cup and the salt to 1/8 tsp., and I use white whole wheat flour. This time I added 1 Tbs. flax meal. Instead of the apricot jam, I used my own black raspberry jam. I have almost used all that I canned two years ago in a bountiful harvest. Last year, due to house construction, I only got to do one batch. This year has been droughty, so the black raspberries are not as plentiful or as plump. I hope to get at least one batch of black raspberry jam. We have a lot of blackberries coming on as well but again, we need more rain.
One of the baking sites that sends me emails was trying to push Marmite as the NEXT GREAT THING. I did not get swept up in their enthusiasm.
I warm pancakes, cornbread, and sometimes muffins by wrapping the lightly in waxed paper then microwaving.
Yes, waffles in the toaster. I've tried toaster ovens but the toaster wins out.
The recipe is from the time when margarine was touted (incorrectly, we now know) as healthier than butter. It's for two loaves, so that would be about 2 1/2 Tbs. per loaf, which is not that high. KAF often uses 2 Tbs. butter per loaf.
My supply of durum flour is beginning to run low, but I'm ok for a little while if I only use it for pizza.
For dinner on Monday, my husband cooked pork in a skillet. I made bulgur with chicken broth from the freezer, and we had fresh green beans—the first—from our garden.
I used to make some part whole wheat tortillas. I stopped because I was using Crisco as the fat, and I no longer bake with solid Crisco. I have made some of the flat breads that KAF has on its website. Homemade tortillas are delicious. It's great that Will is branching out!
I didn't want to bake today, but I needed to bake the Whole Wheat Sourdough Cheese Cracker dough in the refrigerator, so the oven is on this morning, and I will finish as quickly as I can. Our heat is supposed to extend through the end of the week.
I knew the correct answer. I read it somewhere.
Fortunately, I have more frozen zucchini bread from the freezer for tonight's dessert. Not only is it in the 90s, but my husband and I are tired due to all the fireworks last night and the stress of helping our dog. A large box fan, lights turned out, bandana treated with pheromone spray, and radio tuned loudly to jazz music. We survived the Chamber of Commerce ones, across the lake from us, and then the kids and grandkids of the next door neighbors (who are riding out the pandemic in Florida) started some big ones. Today, all the debris from the Chamber fireworks on the east shore are washing up on our west shore.
Your pizza sounds wonderful, Joan, as does Italian Cook's ham and bean soup.
It is too hot to cook, but we have enough hamburger stroganoff and rice for a third night I'll have to think about what to do for Monday's dinner, as I will need to thaw something.
It is so nice to hear from you, Cass!
I was thinking of a kind of German potato salad that is served warm with bacon in the dressing. I have a recipe for it tucked away, from a church cookbook. I've never made it, and as I'm avoiding bacon these days, probably never will, but I would not be adverse to a small taste of it.
I'm saving some wiggle room for a bit of bacon for when the tomatoes are ripe. I love bacon and tomato sandwiches with mayonnaise, hold the lettuce.
The secret to German potato salad is BACON!
I missed it.
The great-grandmother recipe in my family did include mustard, but I don't think it used vinegar. It was also mashed potatoes and had some chopped lettuce mixed in.
I missed it.
