[BakerAunt]

Those look good, Mike.

I baked my riff on Ellen's Buns on Thursday. I formed them as six large ones to use for turkey sandwiches for the next few days.

[BakerAunt]

Joan--from my own experience, I think that the pan grease works best with cake batter. I've had some similar issues when I tried to use it with a thicker batter, such as for muffins or quick breads. Have other people noticed it?

I baked Soft Oatmeal Raisin Cookies on Wednesday.

I also baked Whole Wheat Sourdough Cheese Crackers from dough that I made last week.

Finally, because I have been craving them, I baked my oil-based cranberry scones and added some lemon zest. I will freeze some of these and set the others aside for breakfast tomorrow and Friday.

[BakerAunt]

We re-ran last night's early Thanksgiving dinner on Wednesday.

[BakerAunt]

Clearly, baking talent runs in your family, Joan! I don't have cable so cannot watch, but I hope she does well!

[BakerAunt]

Yes, Chocomouse! I have a spare for later in the winter as well.

For those of you cooking Thanksgiving for a group:

https://www.gocomics.com/drabble/2024/11/27

[BakerAunt]

That's a great idea with the spaghetti squash, Chocomouse.

We had early Thanksgiving dinner on Tuesday evening. My husband roasted the turkey. I made the blue bag Pepperidge Farm dressing, using broth for the water and chopped celery, dried parsley. We microwaved broccoli that came from the farmers market. I thawed the applesauce I made earlier this month to go with dinner. I also had some of my Cranberry and Dried Cherry Relish with Cardamom. For dessert, we had pumpkin pie.

[BakerAunt]

Cass told me a few years ago that he was disappointed that so many people from the Baking Circle, such as Frick and Dachsundlady, Mumpy, and RobinWaban did not come to Nebraska Kitchen. Wonky and LuvyPom came but disappeared. There was also a guy from New York who was an excellent baker and a former competitive cyclist. I, too, miss them and often wonder how they are doing.

[BakerAunt]

I am baking a pumpkin pie this Monday evening.

[BakerAunt]

Monday's dinner was the rest of the black-eyed peas and ham, the two leftover potato chips (wedges) from last night, and microwaved fresh broccoli.

As we have an excursion planned for after Thanksgiving, we will have our Thanksgiving dinner tomorrow. Today I made Cranberry and Dried Cherry dressing with cardamom, which only I will eat, and it will last me well into December as an accompaniment to meats, stirred into plain yogurt, and eaten on toast.

[BakerAunt]

I made Maple Granola on Sunday. I also baked Lime Pecan Biscotti, using limes from my lime tree.

[BakerAunt]

For Sunday dinner, I made Crispy Oven Fish and Chips, which we had with leftover dill tartar sauce and the rest of the coleslaw.

[BakerAunt]

At the farmers' market on Saturday morning, a favored vendor had the salad turnips that I like so much. I bought a bunch and removed the greens, which I used to make Beans and Greens for lunch today and for another two days. Cooking it also turned into clearing some items from the freezer. I found some frozen chickpeas, a bit of frozen broth from black-eyed peas, and some pork deglazing. All of that went in, along with olive oil, onion, red bell pepper, 2 Tbs. tomato paste, freshly grated pepper, and Smokey Parika. I really enjoy this simple dish.

For dinner, we had the leftover pizza and more of the coleslaw.

[BakerAunt]

I baked Apple Cinnamon Bars on Friday, using some of the apple butter that I made yesterday. It's an old recipe from King Arthur, where they acknowledge the couple who sent it to them. I tweak it by using white whole wheat flour, replacing the butter with avocado oil, and reducing the sugar by half. I also reduce the glaze by half.

My other baking project on Friday was to make dough for Cinnamon Swirl Pumpkin Sweet Rolls. It's a recipe from King Arthur that I have been playing around with for years. I think that I am getting closer to the ideal recipe. I will bake them for breakfast tomorrow after they overnight in the refrigerator.

[BakerAunt]

On Friday, I canned the apple butter that I refrigerated overnight. I warmed it on the stove and reduced it some before canning it. I canned five 8 oz. jars and one 4 oz. jar. I kept out another 4 oz. for a recipe (see baking thread), and there was a bit left to go into a dish in the refrigerator. One jar is designated for my younger bonus son and his family, and another is designated for my youngest sister and my twin nieces. I like this recipe that Mike Nolan found last year. My thrift store crockpot did an excellent job. I would trust it overnight next time. My only issue is that using my stick blender made a splattery mess. Given the depth of the crockpot, I expect it will always be a problem.

We had leftover black-eyed peas with rice and ham and leftover coleslaw. I also re-heated three leftover potato wedges. Leftovers let me concentrate on other projects.

[BakerAunt]

We are having sourdough pan pizza (details in the baking thread) tonight, with coleslaw on the side.

It began snowing Wednesday evening, which is the first snow of the season for us. It continued into Thursday, so it was an excellent day for making apple butter using the crockpot that I bought at the thrift store a couple of months ago. I got it started late, around 1 p.m., so ten hours at low will be 11 p.m. I may refrigerate it at that point, then cook it on the stove tomorrow until it is the proper consistency. I want to can most of it.

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