BakerAunt
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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.
Aaron--I'm not surprised that your wife liked the grilled cheese sourdough sandwich. While cheese adds to almost all bread (sigh), when I was making my white sourdough loaves, I looked forward to toasting slices as the bread began to dry. It has a very nice taste, especially with a little butter.
I guessed incorrectly.
Beautiful loaves, Mike!
On Sunday, I made the dough for my Whole Wheat Sourdough Cheese Crackers. I'll let it rest until the end of the week, then make the crackers.
What do you do with leftover pancakes, Aaron?
When I have leftover pancake batter, I have baked it in the KAF bun pan (muffin pans can also be used), or maybe it could be put into a sheet pan?
We had leftover roasted chicken thighs, microwaved frozen vegetables, and bulgur that I cooked in some turkey broth I had frozen.
A lucky guess gave me the correct answer, as my reasoning was backwards.
I received the same email, Aaron, but did not pay attention initially because it used their mix. However, further exploration showed from scratch recipes on their website, one of which uses our favorite buckwheat.
I needed to use up the potato water from the potatoes I cooked earlier this week, so Saturday’s dinner is soup. As a base recipe, I used the Jacob’s Lentil Stew recipe on a bag of Bob’s Red Mill red lentils, of which I have several bags. I used the potato water in place of the vegetable broth, although it does have the drippings added in from the pork skillet that I deglazed last week. I used 1 Tbs. dried onion, in deference to my husband’s ongoing difficulty with regular onion. I used fresh parsley. Cumin is a non-starter with my husband, so I replaced it with a tsp. of Penzey’s Ozark Style Seasoning (came in a gift set, and I’m trying to use it up).I also deleted the cilantro and the lemon juice. We ate it with the crispbread I baked earlier today.
I'm glad that was helpful, Italian Cook. I usually buy tomato paste in tubes and keep the opened one in the refrigerator. I buy it at Tuesday Morning, but I probably am not going to get to that store for a long time. The one I use also seems to include basil.
One of the great things about Nebraska Kitchen is all of these "small" tips we pick up from each other. They really come in handy!
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