I know this one.
On Sunday afternoon, I baked my adaptation of “Fresh Apple Cake,” from Recipes from the Old Mill: Baking with Whole Grains (Sarah E Myers and Mary Beth Lind), p. 213, using four of the Jonathan apples that we picked last November. It will be a delicious dessert for Twelfth Night--and beyond.
Chocomouse--We keep having weather reminiscent of late October or March, with very little snow.
For Sunday dinner—Twelfth Night—we had a rotisserie chicken, accompanied by a stir-fry that I made with farro cooked in turkey broth (from freezer), a roasted delicata squash, and some kale. I seasoned it with some dried thyme. We also had microwaved fresh broccoli.
BakerAunt. Reason: added information
Thanks for sharing the good news with us, Joan.
I know this answer because I've eaten then.
I remembered the correct answer from something I read. It's good to have the additional information.
On Friday morning, I baked my Whole Wheat Sourdough Cheese Crackers from the dough I made last week. Our long crackerless nightmare is over!
I missed it. I have not heard of black garlic. How is it used?
Aaron--I've always thought that KAF overdoes the crumb topping in many of its recipes.
That is great that your daughter is so interested in baking.
On Thursday evening, I am baking Stanley Ginsberg’s Spiced Pumpkin Bread, a German Whole Wheat-Rye Bread that I first baked at Thanksgiving. Today is the third time I’ve baked it, and we are anticipating slicing into it tomorrow, as we both love this bread. I used fresh pumpkin puree that I made today; I plan to freeze the puree, and I may weigh out enough to freeze separately so that we can enjoy this bread one more time this winter.
I'm roasting my last two pie pumpkins. Most of the puree will be frozen, but I will use some of it to bake Stanley Ginsburg's wonderful whole wheat-rye-seed and nut pumpkin bread for the third time.
I made a “throw together” lunch out of mostly leftovers after we returned from our morning shopping trek to the next town. I used the rest of the turkey broth and the leftover potato water. I added uncooked wholegrain pasta leftover from something. I added the small tomato that ripened from a green one. I chopped up a bit of onion. I threw in a small can of chicken. When the pasta was close to finished (and much of the broth absorbed, I added some torn kale and let it wilt. Spices were a bit of sweet curry powder, some poultry seasoning, and some pepper. I finished it with coarsely grated Parmesan on the part I ate. The other half is for lunch tomorrow.
I worked out the correct answer. My botanist husband is impressed.
BakerAunt.
Ah, yes, Italian Cook. That's a recipe that I have baked and enjoyed eating.
New Year’s Day dinner was maple-glazed tenderloin (Cook’s Illustrated), mashed potatoes, black-eyed peas, and microwaved green beans, along with applesauce from the freezer that I made late summer.
Happy New Year to everyone at Nebraska Kitchen. I am thankful that Mike created this site, and thankful for everyone who posts or reads at this site. I am looking forward to more cooking and baking adventures, as well as discussions about techniques and learning more from the daily quiz.
Let's make 2020 an even bigger baking and cooking year!
