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!
I know this one also--I'd better start preparing it.
I did read that the tradition began as a marketing ploy by the producers of the item to encourage sales.
On Tuesday evening, I decided, after dinner that I wanted to bake blueberry pie filling sweet rolls for New Year’s breakfast. I initially planned to allow the shaped rolls to rise overnight, but I worried that the pie filling might leak out, so I stayed up and baked them. I used KAF’s Cranberry Orange Rolls as my base recipe, as I’ve used it for the blueberry pie filling rolls before, and I used the same substitutions of half whole what flour, buttermilk for the water, and water for the orange juice. I substituted 2 ½ Tbs. olive oil for the butter. However, the dough was very dry, and I had to add an additional 4 Tbs. of water to fix the hydration. I used a cup of pie filling that I canned in a quart jar in the summer of 2018. I’ll wait and add some glaze tomorrow morning.
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.
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.
I guessed incorrectly.
I googled it, and I was right about the heat:
https://www.thoughtco.com/why-does-pineapple-ruin-jell-o-607430
I wonder if heating up the pineapple for canning disables the enzyme.
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.
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.
