BakerAunt
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Thanks for the suggestion about UPS, Mike. There is no UPS in our little town. There is one in the town thirty minutes north of here where we do our major grocery shopping. I don't know if I'll have the baking finished before our next grocery trip, which coincides with a talk at the county historical society.
Great looking loaves, Mike! I may need to look into that recipe also.
We loved that Spiced Pumpkin Rye Bread recipe from Stanley Ginsberg that I baked for Thanksgiving, so on Wednesday, I used some of the pumpkin that I processed yesterday to bake another loaf. With my mixer, I have to keep stopping it and move the dough together during the 10 minutes of kneading, but it’s worth it.
For dinner on Wednesday, I made the “Tomato and Gigante Bean Bake/Pizza Beans” from Smitten Kitchen Every Day (pp. 143-144). The recipe is also on her website. My change is to add browned ground turkey, use Bob’s Red Mill large lima beans, which I cook from scratch in the afternoon, after soaking them overnight and into the next day. I also cut the mozzarella from 8 to 4 oz. It’s a favorite recipe of ours, and it makes enough for 3-4 meals.
On Tuesday, I decided to try to adapt a Bob’s Red Mill recipe for Scottish Oatcakes:
https://www.bobsredmill.com/recipes/how-to-make/bobs-favorite-scottish-oatcakes/
I had bought the organic Scottish oatmeal from Bob’s, intending to try this recipe, before I had to cut saturated fat, and 4 Tbs. is a lot (28 g) for 15 oatcakes. I decided to try a mixture of butter and canola oil and water. I used 1 Tbs. butter, 1 Tbs. canola oil, and 1 Tbs. water, then followed the rest of the directions. I used a 2 ½ -inch round cutter and that made 17 and one slightly smaller one. I baked for 25 minutes, then decided to add another two minutes. Mine did not get golden, probably because of the 75% reduction of butter. However, they are tasty, and my husband has already expressed approval. They have a chewy, dense texture, and just one is satisfying. With my change, the entire recipe has just 8 g saturated fat.
Sunday dinner was roasted chicken thighs (with enough for two or three more meals), mashed potatoes, gravy left from Thanksgiving, and the last of the green beans that I froze from our summer garden. We will definitely freeze green beans again if we have a good crop.
We stopped at an orchard on the way back from our trip. We bought Ever Crisp apples for eating by themselves. I had hoped to buy a peck of traditional, small Winesaps, as I did last year for baking, but they were no longer available. We learned it had not been a good year for apples. That Polar Vortex last January did some damage, and there were likely other issues. I was offered tastes of some of the available varieties and settled on York apples. The taste is good, and I was told that they will hold their shape.
So, in answer to the thread question, I'm baking the Cinnamon-Apple Barley Quick Bread recipe that I developed last year from a Bob's Red Mill recipe for a gluten-free Harvest Apple Bread. I plan to sprinkle the top with a red-green sugar mix and some pearl sugar.
I also plan on making up dough for another batch of my Healthier Sourdough Whole Wheat Cheese Crackers. This time I have been helping my husband consume the previous batch, which happens when we travel.
