On Sunday, I baked cornbread, using some of the cornmeal that we bought on our trip to Spring Mill State Park. The texture of the cornbread was wonderfully light, even though this cornmeal is not as finely ground as my usual cornmeal. I baked it in my Nordic Ware scone pan. I greased the pan with Crisco but had a bit of sticking. Next time, I’ll use The Grease.
On Sunday, I made soup, using a bean-barley mix that I had on hand, along with some of the turkey broth I made last week, and carrots, celery, parsley, and onion. I seasoned with rosemary and thyme, and freshly ground black pepper at the end, but it was a bit bland, so I perhaps should have used more of the spices.
I chose the correct answer. Back when I could eat such food, that was one of my favorites, especially from a brand that ceased to exist after the company was bought by another and conglomerated.
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.
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:
I missed it.
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.
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.
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!
BakerAunt.
I missed it.
On Thursday, I made dough for my Healthy Whole Wheat Sourdough Cheese Crackers. I’ll bake them next week.
On the day after Christmas, I'm making broth from the turkey bones.
BakerAunt.
I know this one.
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.
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.
