[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.

[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.

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