[BakerAunt]

I roasted a large package of chicken thighs for dinner on Friday. We also had sweet corn, potato salad, and fresh microwaved green beans from our garden. We will have ample leftovers for the next few days.

[BakerAunt]

Italian Cook--my guess would be that the amount of mayonnaise may not be equivalent to the amount of butter. When I substitute oil for butter, the ratio is 1/3 cup oil to 1/2 cup butter. To determine the saturated fat in a single biscuit, add up the saturated fat and divide by the number of biscuits.

To get a rough comparison, you could then take a butter biscuit recipe (such as David Lee's, which Zen posted at the Baking Circle, and I posted here), and compare relative size of biscuit and number of biscuits for each.

At any rate, I think that you did reduce saturated fat by using the mayonnaise. Even 4 Tbs. butter would be 28g saturated fat.

I actually considered a chocolate cake recipe that uses mayonnaise for the cake I baked a couple of weeks ago, but when I compare it to King Arthur's Favorite Fudge Birthday Cake (focusing on eggs and canola oil, and amount of chocolate), the King Arthur recipe came out ahead. It's on my list to try an oil based biscuit. Apparently Gullah biscuits, from the south use oil because the butter would not have kept well in the heat.

[BakerAunt]

Italian Cook--look on the mayonnaise jar and see how much saturated fat is in a tablespoon of the mayonnaise. It can vary, depending on the brand of mayonnaise that you use. Also, some mayonnaise brands have more sugar, so you can check that as well. (At the moment, in my house, we use low-fat Kraft mayonnaise.)

For reference, butter has 7g of saturated fat per tablespoon.

One egg has 2g saturated fat. However, eggs have important nutrients as well.

According to my milk container, 1 cup of 1% milk has 1.5g saturated fat.

There are 12 tablespoons in 3/4 cup.

• This reply was modified 6 years, 5 months ago by BakerAunt.
• This reply was modified 6 years, 5 months ago by BakerAunt.

[BakerAunt]

Missed it.

[BakerAunt]

On Thursday, I made Cooks Illustrated All American Potato Salad, using red potatoes from an organic vendor at the local farmers market. The vital ingredient for us are Hengstenberg Crunchy Gherkins—a dill pickle from Germany that I’ve found at Tuesday Morning and sometime at Big Lots—especially during Octoberfest time. The pickle juice is slightly sweet, and some of it is used in the potato salad dressing, along with the pickles. I’ve tried using other pickles, and we did not like the flavor. The green onions I'm using are also from the farmers' market.

The potato salad will go well with the last of the turkey-zucchini loaf, probably accompanied by broccoli steamed in the microwave.

[BakerAunt]

Early on Wednesday afternoon, I made up my usual double batch of dough for my Lower Saturated Fat, Whole Wheat, Sourdough Cheese Crackers. I accidentally doubled the amount of flax meal, so I don’t know that the result will be when I bake them in a few days. (The dough is better if it has a few days’ rest in the refrigerator.) It is a bit more dense than usual.

[BakerAunt]

I guessed correctly as a result of deduction and luck.

[BakerAunt]

On Tuesday afternoon, I baked TWO loaves of my Buttermilk Grape Nuts Bread (version with whole wheat and barley flour). It’s the first time I’ve baked two loaves of yeast bread since last year (before we had moved into the apt.). I now have room in my kitchen, so pulling the mixer forward is not a problem, and we have two refrigerator-freezers, so I can store the spare loaf.

[BakerAunt]

I guessed and got it wrong. I do not focus on carbs and usually I skip quizzes that do.

[BakerAunt]

Wednesday’s dinner featured leftover Turkey-Zucchini Loaf. I made another vegetable stir-fry, using the same vegetables as last night, but this time I used freekeh as the grain. We like that grain's flavor. Next time I order from Bob's Red Mill, I need to buy a case.

[BakerAunt]

For Tuesday’s dinner, I made my Turkey-Zucchini Loaf with Peach-Dijon Mustard glaze. We have been blest with abundant snow peas from our garden, so I used some in a stir-fry side dish of green onion, carrots, mushrooms, snow peas, and farro that was first cooked in water and a bit of chicken drippings. It was delicious.

[BakerAunt]

Well, that's embarrassing. I meant to "like" Skeptic's post (which I have now done), and I ended up hitting the like button for my own, and it won't let me "unlike" it. Sigh.

[BakerAunt]

After a major thunderstorm, with plenty of rain on Sunday evening, our weather has cooled down as well.

One of the jars of black raspberry jam I made last week did not seal, so I stuck it in the refrigerator, and on Tuesday, I used the Apricot Oatmeal Bars recipe at Nebraska Kitchen to bake Black Raspberry-Oatmeal Bars. I replace the AP flour with white whole wheat, reduce the light brown sugar to ½ cup, and add 2 Tbs. Bob’s Red Mill powdered milk. We really like this recipe.

[BakerAunt]

I guessed correctly.

[BakerAunt]

I know this one, and it is the practice I follow.

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