BakerAunt
Forum Replies Created
-
AuthorPosts
-
That looks good, Joan! I'm also working on using stuff from the freezer. I roasted chicken thighs for dinner on Monday, which we had with roasted sweet potato chunks and microwaved fresh broccoli.
For us, Sunday dinner will be more of the Black-eyed peas with rice, ham, and vegetables that I made yesterday.
Back in the days when I would eat butter with abandon, I tried a new King Arthur recipe from an email, "Fresh Apple Cinnamon Scones." I loved them warm from the oven, but the texture tended to get mushy after they cooled, due to the apple. I began to wonder recently if I could make an oil version using more of these drying out Winesap apples that are too firm for a good pie. On Sunday, I experimented with doing so. I replaced 1 ¼ cup of the AP flour with Irish-style flour. I used just 2 tsp. of baking powder and ¼ tsp. baking soda. I cut the salt by a third. I used 1/3 cup canola oil in place of the butter. I did not have applesauce available, so I replaced it with buttermilk, which I increased to 2/3, as I wanted to make these drop scones. I cut the cinnamon chips to 75 g. (They are so good, but they are little saturated fat bombs.) I omitted the vanilla, as the cinnamon should be sufficient flavor. I used a whole apple instead of a half one. I deleted the topping. I used the popover scoop, which produced ten scones. I baked at 375 F, having learned that oil scones do not need the high temperature of butter scones, for 25 minutes. Next time, I would pull them out after about 23 minutes, as the bottoms were slightly overbrowned. I had a warm one for teatime. I would add ½ tsp. vanilla or else a teaspoon of boiled cider next time if I do not have applesauce. However, they are still tasty.
I am now baking three loaves of my Whole Wheat Oat Bran Bread, as we are almost out of bread. I will stash two in the freezer, as I anticipate a busy couple of weeks.
I just have a sore arm, so that is a relief, as my doctor warned me that some people do have that two-day reaction.
I had a lazy day on Saturday, since I got my second Shingles shot yesterday, and I'm still recovering from the stressful week. For dinner, at my husband's request, I made black-eyed peas with the last of the ham from the freezer, sauteed yellow bell pepper, celery, and kale, dried onion, ½ tsp. thyme, and cooked brown rice. It hit the spot on a cooler day, and we have leftovers for two more meals.
We had the last of the salmon patties as sandwiches for dinner. It was nice to be able to use the microwave to warm them up.
Thanks to all for your good wishes. Alas, our power troubles were not over: See Part II in member news.
I baked Whole Wheat Sourdough Cheese Crackers on Friday from dough I made last week. I'm glad it survived our two power outages.
Wednesday night's dinner was salmon patties and roasted potato chunks with microwaved frozen peas. I wanted something quick, as there was talk of severe weather, which turned out to be the case. Fortunately, I had the food stowed away when we lost the electricity again at 7:45 p.m. See Member News, Part II for details.
Thursday night's dinner was cold salmon patties and potatoes for my husband and a cold salmon patty and the last slice of cold spaghetti quiche for me.
Congratulations to your granddaughter, Mike! I'm sure all grandparents and parents are very proud of her accomplishment.
Sunday dinner was Progresso canned chicken and rice soup. I keep it around for when we travel, but it is also good when the electricity goes out. I heated it in a pan on the wood stove.
Monday night dinner was leftover stir-fry.
Tuesday night dinner was the rest of the stir-fry for my husband and a slice of my spaghetti squash quiche, which I also had for lunch, for me.
On Wednesday, I baked Soft Oatmeal Raisin Walnut Cookies. These are comfort food cookies, which we needed after the previous two days (see member news for details).
I'm happy to hear you have had an excellent tomato harvest, Mike! How wonderful. I'm dreaming of Turkey Bacon and Tomato sandwiches now. Also, still dreaming of pizza, but perhaps that will happen next week when we have another cold spell.
For dinner on Friday, I made stir-fry, using the leftover pork, the deglazing, soba noodles, carrots, celery, red bell pepper (including a tiny one on the plant that has overwintered inside), mushrooms, and broccoli.
On Saturday, I made yogurt. For dinner, my husband had leftover soup. I made a Spaghetti Squash Quiche using my last spaghetti squash from last autumn. I was amazed that it kept so well. I also used three of my farmers market eggs in it. My husband is not big on quiche or on onions, so I had a piece for dinner and will eat the rest for lunches for the next five days.
Thanks, Len and Joan. I'm happily recovered.
I made the dough for Whole Wheat Sourdough Cheese Crackers on Friday. We are going through this last batch quickly, so I want to be ready to bake more next week.
Your Hot Cross Buns have made me start to think about baking some soon, Skeptic!
Ah, yes, Joan. I think that I printed off the recipe from a link you posted for the Georgia Cornbread, although I have not baked it.
Great--with three people having pizza, now I want pizza!
We had more of the soup tonight, which let me focus on a day of baking.
-
AuthorPosts
