Forum Replies Created
-
AuthorPosts
-
We did a mostly leftover meal on Thursday of coleslaw and pork with an ear of sweet corn each.
Egg prices seem to fluctuate. I, too, noticed an increase this past week at the local grocery.
Chocomouse--I seem to recall a King Arthur blog post on baking with almond flour that suggested adding a certain amount but not decreasing the amount of flour. My memory is hazy on the point, but it suggested that the almond flour made for a more tender baked product.
It is great to learn here about how others are experimenting with the recipes. I miss that from the now defunct Baking Circle.
I wish that I could have baked the full two dozen, but our freezer space is limited. My husband has suggested that we could get a smaller freezer for the garage, but it would need to be a "front door" one that could sit up on a built-in work area that was in the garage when we bought the house (before a previous owner moved his "shop" to the shed he built across the street). I'm not sure that they make such a thing as a small front door freezer, but I will do some internet searching.
He was impressed by Len's solution to finding space for the chest freezer in the dining room, but we do not have space there either.
On Wednesday, my husband pan-cooked boneless pork, which we had with two ears of sweet corn each (it is the end of the season!) and microwaved frozen peas. My husband reports that eating sweet corn on the cob is great physical therapy for stretching out his mouth area where he had surgery. Too bad that sweet corn season is so short.
Oatmeal Scotchies are so good, Joan!
I was able to buy another dozen lovely Michigan peaches at the farmers market last weekend. On Wednesday morning, I used them in a recipe that I adapted from King Arthur's "Just Peachy Peach Muffins," to make a half recipe (original made 24) and am calling Peachy Keen Muffins. Among other changes, mine has half the sugar (their version produces cupcakes for all intents and purposes) and uses white whole wheat flour. I also deleted the vanilla, which King Arthur tends to use liberally. In a few of their recipes, lately, a lot of vanilla is used to cover up other problems with a recipe. I erred this morning, as I had intended to adjust the 2 ¼ tsp. baking powder to accommodate the buttermilk I used in place of milk. I meant to use 1 ¼ tsp. baking powder and ¼ tsp. baking soda. However, I had not had my coffee before I started baking and realized that I had put in 1 tsp. baking soda rather than baking powder. So, I added 1 tsp. baking powder and hoped for the best. The muffins rose perfectly, so I will keep the "error." I baked them as six large muffins. I will freeze a few of these for fast breakfasts. I will post my recipe adaptation here at Nebraska Kitchen in case anyone is interested in that I changed.
I finished out Wednesday morning by baking Squash Whole Wheat and Oat Quick Bread, a recipe that I adapted from Ken Haedrich's The Harvest Baker. I needed to use up 2 cups of shredded zucchini left over from when I made turkey-zucchini loaf last week, as well as a partial egg (added 1 Tbs. of water to replace the other half). I baked the recipe as four loaves in a 4-well Nordic Ware loaf pan. I will leave one out for dessert tonight and tomorrow. I will freeze the other three. While it was a little warm for baking today, it is about 10 degrees cooler than yesterday.
I made yogurt on Tuesday.
I also made a Greek Pasta Salad, working off of a recipe from Olive/Tomato. I used whole grain penne for the pasta and added green onion, cucumber, red bell pepper, cherry tomatoes from our garden, and black olives. We had it with leftover maple glazed pork tenderloin. It is far too hot today to turn on an oven.
After we returned from taking the bonus kid to the airport, we had leftover maple glazed pork tenderloin, the rest of the muddled mashed potatoes, and microwaved frozen mixed vegetables.
Good to see you resurfacing, Aaron! BTW, your thoughts a while ago about forming spread out buns rather than tight rolls helped me figure out why my sandwich buns were not coming out flatter.
I would say that with oil for butter in cookies, it depends. When I bake the Soft Oatmeal Cookies (use canola oil) from Jenny Can Bake, I find that it helps to press them down gently so that they spread out a bit rather than remaining as haystacks. The King Arthur Spiced Rye Cookies that I baked last week use oil (I use avocado for these) spread of their own accord, as do Big Lake Judy's Best Ever Molasses Cookies (use canola oil in these). The Drop Sugar Cookie recipe that I adapted from Betty Crocker online--I reduced the oil and use avocado oil--needs to be pressed down.
Perhaps it depends on the ingredients and their proportions? I do not think it is the oil itself. I favor avocado oil when I want a bit more fat (double what canola oil has) as I removed what the butter has.
I use white whole wheat flour for most of my cookies these days, so that may make a difference as well.
Good for you, Joan! It will also keep the ticks from spreading.
The bonus kid heads home tomorrow. At his request, I baked cinnamon rolls on Sunday afternoon, which we began eating for dessert tonight. I baked my usual recipe, but I wanted to see if I could make fifteen rather than twelve sweet rolls. Instead of rolling it up from the short end, I rolled up the dough from the long end, which made rolls that were not as wide. It worked well, so when we go my husband's cousins' reunion in a couple of months, I will bake the recipe as fifteen, as two pans of twelve each is usually too much, and we have fewer people who will be able to come this year. I also decided to replace 1 Tbs. of the 1/4 cup of sugar with a tablespoon of honey. Sweet rolls stale fast, so I hope to slow that process down.
For Sunday dinner, I made Maple Glazed Pork Tenderloin, as well as muddled steamed potatoes. I decided that instead of boiling the cut-up potatoes, I would cook them in the metal steamer basket. It worked well and was easier than watching a boiling pot to make sure it did not go dry. The taste of the potatoes was superior as well, so I will make them this way in the future. For a vegetable, we microwaved frozen green peas.
This particular comic strip has done an arc on tomatoes. Here is the final one:
On Saturday afternoon, I used some of our tomatoes to make sauce, which I froze to use for pizza. I started with a scant 4 cups of tomatoes which I cooked down to about a cup.
For dinner, I made Crispy Oven Fish and Chips with Dill Tartar Sauce, which we had with more of the coleslaw that I made yesterday.
Mike--I was looking at this rice/grain cooker because of the ceramic interior, but it also claims to do carb reduction if one of the inserts is used:
While I'm not particularly interested in the carb reduction feature, I wondered if it actually works. I do not understand the science behind it.
It is not a good season for squash. We just had a second honey nut squash develop. In the past we would have had at least six or seven growing to good sizes by now.
The fairy tale pumpkin has lots of leaves, and it has a lot of male flowers. One female flower started to develop but then did not make it. My husband says that there is another female flower. If it does develop, he plans to hand pollinate it. The question is whether if a pumpkin does result, will it ripen before whenever the first freeze comes. Last year, that hard freeze came late, but the weather has been so odd the past couple of years, there is no way to predict.
Oh, Joan, I hate it when that happens! However, with enough frosting, no one will ever know! 🙂
-
AuthorPosts
