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If any of you are interested in those Jam-Bellied Scones, KAF has posted the recipe on its site:
https://www.kingarthurflour.com/recipes/jam-bellied-scones-recipe
Chocomouse--I'm glad that you enjoyed the Wheat-Oat Flax buns! Who knew that healthy could taste so good? 🙂
Mike--What did you change to make the Texas Sheet Cake Gluten free?
I have a plastic, with metal discs, potato ricer that I bought years ago from Williams Sonoma. I have used it a lot for making mashed potatoes--usually when there were a lot of people around to eat that batch of mashed potatoes. At the moment, it is one of the items still packed away somewhere, while we continue to wait for the contractor to start our remodeling. I've been using a potato masher with a flat round end that has squares; I bought it at an estate sale so that I could mash potatoes in Indiana, during the time we were only here on vacations. It does a lovely job, and is a lot less messy to clean. For large batches, however, I think that my potato ricer works faster.
Navlys--Cooks Illustrated should have given you a kitchen tool/ingredient allowance!
It's an overcast Tuesday, not too cold, as with a high of 60F earlier this afternoon. I baked Walnut (or Pecan) Pumpkin Squares, a recipe I adapted from one in the L.A. Times years ago, and that I've posted on this site. We will have it for dessert tonight and the next couple of days.
I also have Wheat-Oat Flax Buns (from the KAF site) on their second rise. As usual, I substituted in 3/4 cup of buttermilk for the water and soak the oats in it first, and I and used 1/4 cup of water rather than orange juice. I always use a whole egg, rather than using the yolk in the bread and brushing the buns with egg white, as I don't use a topping. I added 2 Tbs. of special dried milk, which I'm trying to use up. I reduce the yeast to 2 tsp. I decided to reduce the salt from 1 1/2 to 1 tsp. I've previously reduced it to 1 1/4 tsp. We will use these for dinner sandwiches with the leftover salmon patties, and then use them for lunches. This recipe is a favorite because it makes small, light-textured buns, and we like the wholegrain taste.
Sunday dinner was Maple-Glazed Pork Roast, a favorite recipe of mine from Cook's Illustrated (March/April 2003). I make it without the spices. Usually I make this recipe for Easter every year, but I could not find a pork tenderloin at the grocery that week, only the overpriced, small, seasoned Hormel ones. Last week, the store finally had what I wanted, so the "Easter" dinner happened today. I made mashed potatoes to go with it, and we also had peas.
Saturday afternoon I baked Espresso Brownie Bites, a recipe that came with my Nordic Ware Brownie Bundt pan. It made twelve cute little Bundt cakes, and we ate a couple with vanilla ice cream. It's a good recipe with crisp exterior and chewy inside. I will bake these again.
Hmm--I seem to be the only member baking this week.
