[BakerAunt]

The first post vanished after I edited a grammar error. When I clicked on submit, the message said that I was not allowed to comment on this post, and it was gone, so I re-posted.

[BakerAunt]

I had no idea and guessed incorrectly.

[BakerAunt]

Ideally, I would have baked Lucia Buns for breakfast on Friday morning, but it was late afternoon before I could start them. I adapted my recipe to use less butter and some whole grains. I put the details in a separate thread titled "Baking a Healthier Swedish Lucia Bun."

[BakerAunt]

I missed it.

[BakerAunt]

Aaron--I tried to schedule a pick-up from UPS last year when I had to return a duplicate book to Barnes & Noble (free shipping label for return). I was told that pick-up was not available. Living in a more rural area is not always convenient.

I have seen the Bob's Red Mill Dark Rye in grocery stores in this area. For medium rye, I've ordered it from King Arthur, although it is pricy. They have pumpernickel (also pricy) as well. I try to take advantage of specials. I bought the white rye from them for a scone recipe that I will now never bake, and I didn't realize that it is not considered wholegrain. I was wondering how to use it up, so dusting the Silpat mat works.

I'll take a look at those rye recipes, Mike. The Asheville Bread Festival sounds like fun.

[BakerAunt]

Skeptic--It's a wet dough. The bread has no added sugar, although I used a pinch to get my active yeast started. There is a bit of sweetness from the pie pumpkin. Part of the trick to shaping the loaf, which I learned here at Nebraska Kitchen from Aaron and Mike's discussions, is to flour the Silpat mat liberally (I use white rye for that) before putting the dough on it to shape. This loaf is about 3 inches tall at its highest point. I think that I shaped the Thanksgiving one a little better, and slashed it a little better, as it had slightly more height and a bit less spread. However, I'm eating a buttered (well, Land' o Lakes light butter-canola spread) and the taste is as wonderful as I remember it from the Thanksgiving bake.

This is probably a good bread to get started on with rye, as it is more whole wheat than rye, but the rye flavor is dominant.

• This reply was modified 6 years, 6 months ago by BakerAunt.

[BakerAunt]

I guessed correctly, but only because the listed answers did not include e) a weapon used when deciding who will do the dishes. 🙂

[BakerAunt]

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.

• This reply was modified 6 years, 6 months ago by BakerAunt.

[BakerAunt]

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.

• This reply was modified 6 years, 6 months ago by BakerAunt.

[BakerAunt]

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.

• This reply was modified 6 years, 6 months ago by BakerAunt.
• This reply was modified 6 years, 6 months ago by BakerAunt.

[BakerAunt]

On Wednesday, I am making a half recipe of KAF’s online Maple Granola, adding pumpkin seeds and deleting tree nuts, as the granola will go into a Christmas box for my youngest sister and her twin daughters. One of my nieces has a tree nut allergy.

I picked up a box at the post office for mailing what I send and was shocked that the priority mail box, which is not that large, would cost $19.95. I may look into a regular box and weigh it to see what the price difference would be. I also want to send cookies and some cheese crackers.

[BakerAunt]

I guessed wildly--and wrongly.

[BakerAunt]

On Tuesday, I also roasted and processed two pie pumpkins. I’ll freeze some of the puree and bake later in the week with the rest.

The dinner menu tonight is more leftover roast chicken, although I have to make a small amount of mashed potatoes to supplement the little of that left over. We'll also have microwaved frozen vegetables.

[BakerAunt]

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.

• This reply was modified 6 years, 6 months ago by BakerAunt.

[BakerAunt]

For lunch on Tuesday, I made Cauliflower Soup, a recipe from The No Salt, No Fat, No Sugar cookbook. I’ve been making this recipe for over thirty years, although I now use 1% rather than nonfat milk. I also sometimes alter the proportions. This time I reversed the amount of turkey (or chicken) broth and used 2 ½ cups (the amount I’d frozen in a container) and 2 cups of milk.

[Author]

Posts