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We were out of cookies for teatime. I remedied that situation early Friday evening by baking Big Lake Judy's Best Ever Molasses Cookies, which are a favorite of ours. My only changes are to halve the salt and add 2 Tbs. Bob's Red Mill milk powder.
I made Salmon and Couscous for dinner on Friday, which we had with microwaved frozen peas.
Your muffins sound delicious, Chocmouse.
I will bake my Whole Wheat Sourdough Cheese Crackers on Thursday evening. I was going to do it this afternoon, but we had something unexpected arise that took up a large chunk of it.
Our dinner on Thursday was ham sandwiches on the Rye Semolina Rolls. We also had a salad.
I baked Jammy Muffins on Wednesday morning, using a jar of black raspberry, blackberry, and raspberry jam that I had canned nearly two years ago. My base recipe was "Cherry Almond Muffins," which appeared in King Arthur Flour's discontinued The Baking Sheet 20.4 (Summer 2009), p. 13. In addition to the jam substitution, I replaced ¼ cup of the flour with quick oats and the other two cups with white whole wheat flour. I reduced the sugar from ½ cup to 1/3 and next time will try ¼ cup. I also reduced the baking powder from 1 Tbs. to 2 ½ tsp. and halved the salt. These muffins are a great way to use surplus jam.
In the evening, I baked Blood Orange Almond Cake, which I adapted from a Nordic Ware recipe. I decided to use my 6-cup Bundt pan instead of a loaf pan, so the baking time was a bit shorter at 40 minutes. (I always check with the instant thermometer; it should be 200 F when done.) I delete ¼ cup of sugar in the cake and use a different glaze--about half of what the original recipe uses. I will glaze it tomorrow.
For dinner on Wednesday, I roasted sweet potato chunks tossed in olive oil, which we had with leftover roasted chicken thighs and microwaved fresh broccoli.
On Tuesday, I baked Len's recipe for Semolina/Rye/Whole Wheat buns. I made ten buns. We began using them at dinner for ham sandwiches.
On Tuesday, I made Butternut Squash soup with frozen puree and frozen apple juice (left over from applesauce) and frozen turkey broth. I use Penzey's Now Curry, which gives the soup great flavor. I had some with lunch today, set some aside for two more lunches, then froze four single servings for future lunches.
For dinner we had raw carrots and ham sandwiches on the Rye/Whole Wheat/Semolina buns I baked in the early afternoon. we bought the ham at Aldi's last week, for a great price, as they were selling out their current stock.
For Monday's dinner, we had leftover roasted chicken thighs and leftover rice with mushrooms and gravy but with microwaved frozen mixed vegetables.
I made granola on Sunday afternoon.
I also baked my adaptation of Peanut Butter Honeys, a cookie recipe that Mumpy posted on the King Arthur Baking Circle (June 30, 2012), and which now lives on the Nebraska Kitchen site, having been moved by dedicated volunteers when King Arthur shut down the circle. For my adaptation, I replaced the ¼ cup of butter with 3 Tbs. of avocado oil. I used white whole wheat flour and added 2 Tbs. milk powder and 2 tsp. flax meal. My peanut butter of choice is a natural one that requires stirring. I used Santa Cruz crunchy peanut butter. The honey is local, from the farmers market. I use a #40 food scoop and get 23 cookies, which I bake on a 1 2/3-sheet pan.
Back when Mumpy posted the recipe, we thought the Baking Circle was forever. I am grateful that Mike established this site, so that at least some of the recipes were saved, and we can still meet to talk about cooking and baking.
I made yogurt on Sunday.
Sunday dinner was roasted chicken thighs. To go with the chicken, I sauteed 8 oz. mushrooms and combined them with some turkey gravy from the freezer and leftover rice. We had microwaved frozen peas as well.
I made Mixed Grains Pumpkin Oat Waffles on Sunday morning. It's a thorough re-working of a Pumpkin Oat Waffles recipe at the blog No Empty Chairs, with not a lot in common with the original. My husband and I like it almost as much as our favorite Cornmeal-Pumpernickel Waffles. Our dog, Annie, likes any waffles--Any waffle breakfast for her means best morning ever! We tried some of the King Arthur maple cream on the waffles but ended up switching to maple syrup. The waffles need a higher proportion of liquid in their topping. I will save the maple cream for wholegrain scones.
Thank you, Italian Cook. I was able to find the recipe and copy the link:
https://www.foodnetwork.com/recipes/giada-de-laurentiis/nonnas-lemon-ricotta-biscuits-recipe-1916098
I might try the recipe, but it has double the sugar of the one that I baked, so I would want to cut it, and like you, use oil rather than butter. I noticed that various people in the comments said the biscuits were not flavorful enough. I think that may be because ricotta is rich but not with obvious flavor when baked into cakes, etc., where it primarily adds moisture.
Added Note: the muffins have much more flavor after the day they are baked. That was when the lemon flavor came through. I would still include the blueberries.
I wish you well with your ciabatta baker and look forward to hearing about your experiments with it once you are able start using it.
Saturday night's dinner was Crispy Oven Fish and Chips with Dill Tartar Sauce and the rest of the coleslaw.
I had 5 oz. of ricotta left over from cooking that needed to be used. I did some googling and found the recipe, Lemon Ricotta Muffins, at the blog She Loves Biscotti, which I baked on Saturday for teatime.
I halved the recipe, which called for a cup of ricotta and guessed that 5 oz. of low-fat ricotta was probably close to a half cup. I substituted half barley flour. I also replaced the almond extract with vanilla and added ½ cup of frozen blueberries. The recipe states 18-20 minutes at 400 F, but my pan needed the full 20 minutes. The muffins have a nice texture, but are slightly bland, so I am glad that I added the blueberries. I will keep the recipe for when I have ricotta left from making my Turkey, Spinach, and Mushroom lasagna.
I also made dough on Saturday for my Whole Wheat Sourdough Cheese Crackers. I will bake those in four to five days.
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