[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.

[BakerAunt]

Twice I had a bad response after having coffee with spray canister whipped cream on top--major gastric discomfort. After the second time, I began declining the whipped cream. I assumed it was an additive.

• This reply was modified 6 years, 10 months ago by BakerAunt.

[BakerAunt]

On Friday, I made “muddled” mashed potatoes (roughly mashed) and gravy from some of the turkey drippings I had saved to go with leftover turkey and microwaved frozen mixed vegetables.

Joan--How nice that you had your son and grandchildren there!

• This reply was modified 6 years, 10 months ago by BakerAunt.

[BakerAunt]

I missed it.

[BakerAunt]

On Thursday, I made dough for my Healthy Whole Wheat Sourdough Cheese Crackers. I’ll bake them next week.

[BakerAunt]

On the day after Christmas, I'm making broth from the turkey bones.

• This reply was modified 6 years, 10 months ago by BakerAunt.

[BakerAunt]

I know this one.

[BakerAunt]

Follow-up: the pumpkin pie, made with 2% milk did hold together. The pie is good, but the filling is not as concentrated and does not have the same smoothness. So, while the recipe can work with the 2% evaporated milk, I'll make sure the next time I bake this pie that I have the full-fat evaporated milk.

• This reply was modified 6 years, 10 months ago by BakerAunt.

[BakerAunt]

For Christmas dinner, I roasted cubed sweet potatoes tossed in a bit of olive oil, adding maple syrup for the last 15 minutes. My husband roasted the turkey.

[BakerAunt]

The last two times I've made this pie crust, I rolled it out right after bringing the dough together and fit it into the pie plate. I think that may be easier than patting it into the pan, especially for making the crust rise over the edge of the pie plate.

[BakerAunt]

I narrowed it to two, and based on my knowledge of older British literature, chose the wrong answer.

As Tiny Tim would say, "God bless us, every one!"

[BakerAunt]

On Tuesday night, I baked a pumpkin pie, using the last of the "peanut" pumpkin puree that I’d frozen in November. I realized as I was assembling my ingredients that I had only 2% evaporated milk instead of full fat. At 8:30 p.m. on Christmas Eve in a small town, I either had to use the 2% or not bake the pie (traditional for my husband at Christmas), so I used it. The pie did set up, so I hope it will be fine when we cut it for Christmas dinner dessert.

I had another issue as well that came up when I baked the pie at Thanksgiving, That was with the full-fat evaporated milk, so it would not be related to this other issue. A spot develops in the filling where it bubbles up—not the entire pie, just that one spot. At Thanksgiving it was a 1-inch slit on the left side close to the side, only in that one spot. It didn’t affect the taste, but I’m used to nice smooth tops. This time, I baked the pie one rack higher, thinking maybe the lower shelf was too hot. The pie developed a circular area, about the size of a quarter, where the filling was bubbling. Again, it was along the side. I’ll need to figure out if I’ve altered how I do the recipe, without realizing it, or if somehow this new oven encourages a “break out” with this pie.

• This reply was modified 6 years, 10 months ago by BakerAunt.

[BakerAunt]

For dinner on Tuesday (Christmas Eve), I roasted two chicken thighs. We ate them with the rest of the butternut squash, barley, and kale, with additional mixed vegetables on the side.

[BakerAunt]

I received a KAF order today that includes their rye flour, which is a medium rye. The package states: "Our medium rye flour is a slightly darker rye, milled closer to the bran than white rye. It yields a dense, flavorful rye bread."

It doesn't say "wholegrain," as the "whole grains council," suggests it should. I've always assumed most rye flour was wholegrain. I now know that white rye is not, and I'm wondering about the others that I use.

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