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Oh, Joan, I hate it when that happens! However, with enough frosting, no one will ever know! 🙂
I made coleslaw on Friday morning, using a red cabbage that I bought about a month ago at the farmers market. Cabbage keeps well when wrapped in saran and refrigerated. For dinner, I made Turkey-Zucchini loaf with Peach Dijon glaze, using peach jam that was left after canning last Sunday. We had it with the last ears of sweet corn and roasted sweet potato chunks.
I decided to roast another chicken on Thursday, as it goes well with sweet corn. We had bought a dozen ears for the three of us, and we are being good and only eating one per night, so the corn dictates what the entrée will be. We microwaved green beans from the garden to go with the chicken and corn.
We used up the last loaf of bread for lunch on Thursday, so I baked three loaves of Whole Wheat Oat Bran Bread. I had been thinking of trying another recipe from the recent King Arthur catalog, but we have hot weather slated to arrive this weekend and into next week, so I want two loaves in the freezer, even though it is crowded, so I will not have to bake bread next week.
I also baked Spiced Rye Ginger Cookies, a King Arthur oil cookie recipe that I love. My only changes to that recipe are to add 1 Tbs. milk powder and to halve the salt. Using a #40 Zeroll scoop, I always get 25 cookies per recipe.
Navlys--one of those pans would be too small. However, if you have at least three, the recipe might fit. I also own the set of three different shapes, and I acquired a fourth one at a sale somewhere. I, too, have yet to try them, but I did save the recipe that King Arthur had developed for the pans, and one of these days I will try it.
The recipe for Icelandic Rye Bread must have a pan that is 13.75 " long, and has the width and depth specified. Mine, alas was not long enough. If I am remembering the length of those shaped pans (6 or 7 inches?), I'm pretty sure that at least three would be needed, probably filling them no more than 75% full.
Mike--I posted the recipe. It is open to adaptation--like omitting garlic!
On Wednesday, I baked Bittersweet Blackberry Brownies, using some of the frozen seeded blackberry puree that I froze last month. It will rest overnight in the refrigerator, since the flavor needs to develop a day in advance.
I also baked Whole Wheat Sourdough Cheese Crackers from the dough I made last week.
We had leftover turkey-spaghetti squash "faux" lasagna, and more sweet corn.
With German Chocolate Cake, it's ALL about the frosting, even though we admire Joan's artful presentation! Now, if we could just taste it!
My elder bonus son is visiting for a week. For dinner, I made Spaghetti Squash Turkey Lasagna. I needed to use up a pound of mushrooms, so I added double the usual amount. I also sauteed red bell pepper, celery, and kale to go into the sauce. I did not have enough of our tomatoes to make sauce yet (am savoring those that I do for turkey bacon and tomato sandwiches!), so I used a large can of fire-roasted chopped tomatoes and a smaller can of plain chopped ones, to which I added minced garlic and dried onion. Given the amount of extra vegetables, I used an Emile Henry 9 ½ x 12 1/2-inch casserole dish that is 3-inches deep. We enjoyed it with an ear of sweet corn each, that we bought this morning from our favorite local place.
I also made yogurt today, a regular project that was delayed for three days because I had so much else to do.
Navlys--thanks for the Cilantro hint! My husband does not like it (his family members seem to carry the gene that makes it taste to them like soap), but it would be nice to add some to food that only I am going to eat.
We re-ran last night's dinner of chicken salad on Icelandic Rye Bread.
Len--that is an excellent idea about using leftover batter in a waffle iron. I'm filing that hint for future use!
For breakfast on Sunday, I made my favorite Blueberry Oatmeal Muffins, which used up the rest of the five pounds of berries that I bought at the farmers market a few weeks ago.
While the muffins were baking, I mixed up Icelandic Rye Bread, a recipe which appeared in the latest King Arthur catalog. I had hoped that the "cocktail" bread pan, of which I have a set, would work for the recipe. As it turns out, there is significant difference between a 12.5 x 2.75 x 2.5 pan like mine and the 13.75 x 2.5 x 2.75 pan that USA now makes and King Arthur sells. A certain amount of batter escaped over the sides and onto the pan and the oven floor, despite being weighted down. I was able to get the batter off the oven floor before it burned on, and the pan needed a good soak to clean it. The Icelandic Rye Bread is interesting. I had Lyle's Golden Syrup (I think it was picked up at T.J. Maxx at one time), so I used that instead of the combination of honey and molasses that King Arthur substitutes. I like the bread, but my husband and I find it too sweet. If I were to bake it again, after having first acquired the correct pan size--I would cut back the syrup from 2/3 to ½ cup. We used slices for open face chicken salad sandwiches, and it drowned out the dill, which is usually foremost, and to some extent, the green onion. I can see why people would like it with an assertive topping.
I did my baking in the early morning with windows open and the vent fan to get the heat out. Although we had pop up showers throughout the day, the humidity made it feel hotter than I would expect just looking at the cloudiness.
We've had rain, off and on, with pop up showers throughout today. Humidity makes it seem hotter than it is.
On Saturday, I found some wonderful peaches from Michigan at the farmers market, so I bought a bag of thirteen for $12. It was the same vendor from whom I had bought the blueberries a few weeks ago, so I trusted the peaches would be good, and they are. On Sunday afternoon, I use seven to make peach jam, which I canned, for a total of four 8 oz. jars and one 4 oz. jar. I will either bake or just eat the other peaches, but I like to have at least one batch of peach jam, and we do not always get good peaches at the farmers market.
For dinner, I used the rest of the roast chicken (the breast meat) to make chicken salad for open face sandwiches on the Icelandic Rye Bread I baked this morning.
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