[BakerAunt]

Wow, Skeptic! You took the basic recipe and ran with it. I'm looking forward to trying my own rift on this recipe, but we had a lot of pie crust recently, so I'm giving it some time.

[BakerAunt]

On Tuesday (New Year’s Eve), I experimented with making my Town Meeting Chicken [Turkey] Pie in a non-butter version. I made a half recipe, using about 3 cups leftover turkey and 12 oz. frozen peas and carrots. I had 2 ¾ cups of the defatted turkey drippings left. I heated it, then mixed a third cup of Clear Jel into ½ cup cold turkey broth from the batch I made last week. I added it to the drippings, and they thickened nicely. I added 2 Tbs. flax meal to give a nutritional boost, then added the frozen vegetables. I thought the “gravy” a bit thin, so I mixed up another 2 Tbs. Clear Jel with about ¼ cup of broth and added it. The other seasonings and the turkey were added, and I proceeded with the recipe, as I’ve posted it at Nebraska Kitchen. For the biscuits, I used as my base recipe one from Crisco oil for an oil-based biscuit. However, I used half whole wheat pastry flour, replaced the milk with buttermilk, and used 2 tsp. baking powder and ¼ tsp. baking soda, with just ½ tsp. salt. The dough was a little dry, as were the biscuits, so next time, I’ll use an additional Tbs. of oil. The biscuits rose well on top of the turkey mixture. I was pleased with the result, and my husband liked it.

[BakerAunt]

I guessed incorrectly.

[BakerAunt]

I googled it, and I was right about the heat:

https://www.thoughtco.com/why-does-pineapple-ruin-jell-o-607430

[BakerAunt]

I wonder if heating up the pineapple for canning disables the enzyme.

[BakerAunt]

Ah, Joan, I will keep you and your husband in my prayers.

We had leftover soup from last night with leftover cornbread. We were amazed how soft the cornbread still is, as our experience is that it dries out. The only two differences are that I baked it in the scone pan, and I used the stoneground cornmeal from Spring Mill. The cornmeal also seems to have a sweeter taste than what I usually use.

• This reply was modified 6 years, 8 months ago by BakerAunt.

[BakerAunt]

On Monday, I baked a half recipe of “Cider-Gingerbread Bundt Cake,” a recipe on the King Arthur Flour website. (The original recipe is designed for a 6-cup Bundt pan.) I baked it in the Nordic Ware “Holiday Teacakes” Cakelet pan, which makes 16 two-bite cakelets, four of each design. I replaced the butter with 3 Tbs. canola oil, and I substituted barley flour for 1/3 of the AP flour. I used most of a small, unpeeled Jonathan apple.

I used The Grease to coat the pan, baked for 15 minutes and cooled for five, and the cakes came right out and had good design definition. I did not use the glaze. We each had some at dinner and agree the taste is great and the recipe worth making again. These would be great on a party plate, along with cookies.

[BakerAunt]

I was able to work out the correct answer. I knew the what, and now I know the why.

Pineapple does not like my husband's digestive system, so I avoid using it. He does remember liking the taste of fresh pineapple back when he could eat it.

[BakerAunt]

On Sunday, I baked cornbread, using some of the cornmeal that we bought on our trip to Spring Mill State Park. The texture of the cornbread was wonderfully light, even though this cornmeal is not as finely ground as my usual cornmeal. I baked it in my Nordic Ware scone pan. I greased the pan with Crisco but had a bit of sticking. Next time, I’ll use The Grease.

[BakerAunt]

On Sunday, I made soup, using a bean-barley mix that I had on hand, along with some of the turkey broth I made last week, and carrots, celery, parsley, and onion. I seasoned with rosemary and thyme, and freshly ground black pepper at the end, but it was a bit bland, so I perhaps should have used more of the spices.

[BakerAunt]

I chose the correct answer. Back when I could eat such food, that was one of my favorites, especially from a brand that ceased to exist after the company was bought by another and conglomerated.

[BakerAunt]

I don't see cooking with coffee grounds in my future. These recipes seem to me to be designed for the kind of fine ground in most supermarket coffees. For now, my coffee grounds are donated to my husband who puts them around plants to deter deer, which do not like the smell of the coffee. One of our neighbors, who I told, now regularly puts used grounds in their vegetable garden. It can also be good fertilizer.

I like coffee with chocolate desserts. I put it in brownies and cakes, and my husband, who detests coffee, never knows it is there. I use the King Arthur espresso powder.

[BakerAunt]

I found a recipe for a biscotti that uses used coffee grounds. However, it does not say what grind they should be. I use a French Press, so my grounds are coarse. That might not work with this recipe:

https://www.splendidtable.org/recipes/coffee-grounds-biscotti

And here is a site with additional ones, including meat rubs:

43 Delicious Food Recipes With Coffee Grounds In Them

[BakerAunt]

I missed it.

[BakerAunt]

How lovely to share the baking with your granddaughters, Joan.

At lunch on Friday, I realized we were nearly out of bread, so I baked a single loaf of the basic bread that I baked frequently last year when we were residing in the apt. over the garage during renovation (and no, I don’t feel nostalgic). It mixes up well in a bread machine. I used barley flakes for the rolled grains and used half whole wheat flour. I cut back the honey from 2 Tbs. to 1 ½ Tbs. and increased the oil from 1 ½ to 2 Tbs.

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