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I'm not baking today, but I am sampling a slice of yesterday's apple pie, along with some coffee. These apples are great for baking. They have a milder taste than the Winesaps that I will be using later this year. I like both. I probably will never get any more of these apples from Michigan, as we will be changing the time of the cousins' reunion. One cousin and her husband spent several days worried whether Hurricane Milton would hit their home in Florida. Fortunately, they did not sustain any damage, but they want to avoid being away during hurricane season in the future, as they would have made certain preparations, which includes their two cats.
I'm impressed that the owner of the company called you, Len.
I buy the Bakewell baking powder because I discovered that I could use less in many of my recipes, sometimes 2 1/2 or 2 tsp. instead of 3 tsp.
As both baking powder and baking soda have sodium, I often cut back the salt in baked goods and do not notice a difference.
I am making yogurt this Sunday afternoon.
I am also making turkey broth. I had the bones from one turkey in the freezer, which I combined with the bones from the turkey we had at the family reunion. No one else wants them, so I brought them back to add to ours.
Yes, Navlys. That is what I plan to do. I think that choosing a recipe that fits our nutritional needs, and that the people we cook and bake for can or will eat, is the way to go. We will cover a variety of recipes that way, and get good feedback from each other.
The house where we stayed at the reunion in Michigan is next to a house with an apple tree, and we were told two years ago that it was fine to pick them. I took some home and made a pie. The tree had some good apples again this year, although some I had to pick up off the ground. I brought nine home and on Saturday evening, I made an apple streusel pie. I peeled these apples, as the skin gets a kind of mildew, but the apples themselves are fine. These are a greenish yellow apple with a bit of red spotting on some. The pie is in the oven now. I'll report on taste and texture when we cut into it tomorrow afternoon.
We had some leftover turkey from the family reunion, so Saturday night's dinner was a stir-fry with farro, green onion, celery, yellow bell pepper, mushrooms, and kale. We have enough for another dinner.
Here is the answer about the scratches in the Crockpot that I received from my question to the manufacturer, Rival:
"We sincerely appreciate your continued support of our Crockpot. Your loyalty has been invaluable to us.
Our units are manufactured with FDA-approved coating which is a food grade. Hence, any scratch on them possesses no risk of chemical contamination.
I will advise that if this unit was recently purchased and delivered in such condition, please kindly return it to the retailer and exchange it.
Thank you for being a valued customer. We hope to have the opportunity to serve you again in the future."
I feel confident that I can use the lightly scratched crockpot. I'm also impressed that Rival continues to support crock pot users, even though they no longer sell crockpots.
My favorite coffee blends have a chocolate taste.
I find it imperative that my husband and I each have a separate spot for getting out breakfast in the morning. He is at the microwave making his oatmeal, and I am at the stove making my coffee, or sometimes making oatmeal.
One thing that bugs me about our kitchen is that because it is a galley shape in an open concept "shotgun" style home, people have to walk through it. The food storage, flour, etc. is at the back, and my workspace is at the front, so I get my steps in going back and forth, although I have the spices near the front, along with baking powder and baking soda.
What I really, really wanted was a walk-in pantry.
I just saw Aaron's post about using apples. I have made a King Arthur bread that used either diced or grated apple. I also made their apple scones. With the scones, I recall that they were great out of the oven, but that the apples tend to get a little mushy after a day or so.
We returned today from my husband's cousins' reunion. I pulled out frozen salmon patties and buns from the freezer, which we had this evening with some carrots and some of the sourdough cheese crackers, as well as pumpkin bread from the freezer.
I don't have instant coffee in the house, as I am a French Press gal. However, I do have espresso powder, so I would substitute some of it. I would also need to substitute Greek yogurt for sour cream, which we do not use.
That's a great muffin cookbook, Len. I am pretty sure that I have it on my shelf.
Aaron--I seem to recall that Len did a pumpkin shaped loaf. I know King Arthur had a recipe for it that called for using strings to get the shape. I think that a separate piece of dough was saved to make the stem. I'm not sure if KABC still has the recipe up or not.
I made cinnamon roll dough and shaped the rolls on Tuesday evening, then baked them on Wednesday morning for the cousins' reunion.
I wonder if we are perhaps being a little too organized with the challenge. Could we leave the category open? Could we just have whoever wants to do that challenge that month rather than a designated person each month?
I hope that you feel better soon, Joan.
On Monday morning, I made broccoli salad. I also made a triple recipe of Sloppy Joes. I am in charge of the first night's dinner at my husband's cousins' reunion, so I worked ahead. Usually, I use ground turkey and make Sloppy Josephines, but we will be having turkey the next night, so I wanted to introduce some variety. I realized, after tasting it, that my usual spices did not have enough umph for ground beef, although I increased the Adobo seasoning. I ended up adding Paprika and some of Penzey's Tsardust seasoning blend. That gave it the taste it needed. I have to avoid intense hot spices for my husband, but need to consider the group at large, so this blend should work.
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