BakerAunt
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For dinner on Wednesday, I made my adaptation of my mother’s hamburger stroganoff, which we had over a blend of wild and brown rice, with microwaved broccoli as a side dish. Instead of low-fat sour cream in the stroganoff, I used Fage 2% Greek yogurt (on sale at store), and it worked well.
I selected the correct answer in spite of my husband's lecturing me on why the metric system is more valuable since 1 milliliter equals 1 gram. I pointed out that was not the question I was asked to answer. (I may have also said something about do you want to cook your own dinner....) 🙂
On Monday morning, I baked Fig Muffins, from Dimetra Makris’s Delicious Quick Breads and Muffins (New York: Fawcett Columbine: 1986), p. 44. It is lovely having my cookbooks close at hand. These are an oat muffin, and I used old-fashioned oats, as the recipe did not specify. I switched regular AP flour for white whole wheat and substituted buttermilk for regular milk, and so reduced the baking powder to 2 tsp. and added ¼ tsp. baking soda. I reduced the salt from 1/2 to 1/4 tsp. I used Halloween paper liners (with a bit of nonstick spray) and sprinkled orange and black sugar on top. I chose the recipe because I have some dried figs—bought for a homemade fig newton recipe that I can no longer try, since the butter is prohibitive. I like the taste of the figs in the muffins. [Note: I baked them for 18 minutes, using the rack I use for cookies and crackers.]
