[BakerAunt]

There was a company that specialized in little square towels that people could carry with them. I don't know if it still exists. The idea was to cut down on paper towel usage.

So, all those dishwashers with the hot water that is supposed to sanitize and kill germs--do they actually work?

[BakerAunt]

To cheer us up, I made a blueberry pie using that oil crust recipe that I tweaked from the King Arthur 200th Anniversary Cookbook. I substitute in some white whole wheat flour and use buttermilk. I made the larger recipe and kept some of it out as crumbs. I used a quart of blueberry pie filling that I canned last summer. I heated it up, after adding 2 Tbs. Clearjel, and I added ¼ tsp. allspice and a dash of nutmeg. After parbaking the crust, I sprinkled the bottom with some Panko before putting the hot filling into the hot crust, then I sprinkled the leftover crumbs from the crust (about ¼) over the top. I baked the pie at 425F for 15 minutes, then 25 minutes at 375F. I certainly bubbled up around the edges. We will give it two hours to cool, and then we will have it as a late dessert.

I'll add a note about whether this blueberry pie with an oil crust came out better than my previous attempt.

[BakerAunt]

Unless I want the glaze to soak in, I usually glaze when the cake or bread is completely cool. I've not tried freezing a glazed cake.

[BakerAunt]

I did some googling, and there have been issues for Subaru related to the electronics draining the battery. Subaru will take it in on a tow truck so that they can run a true test on the system. I would actually prefer a car that did not have such complicated electronics, but no one makes that kind of simple vehicle any more.

In the meantime, I think that a blueberry pie in an oil-buttermilk pie crust, with extra crust crumbs sprinkled on top would hit the spot and cheer us up, so I will head over to the kitchen and pull out a quart of the blueberry pie filling I canned last summer. This time, I will heat the filling and adjust for thickness before filling the parbaked crust. (Parbaking is necessary for an oil crust.) Details will follow.

[BakerAunt]

And now it comes in a spread!

https://www.epicurious.com/ingredients/this-is-my-favorite-condiment-article?utm_source=nl&utm_brand=epi&utm_mailing=EPI_CTN_051219&utm_campaign=aud-dev&utm_medium=email&bxid=5c93032824c17c329bff212e&cndid=44882808&esrc=bounceX&utm_term=EPI_CTN

[BakerAunt]

I noted that the Penzey's brand omits one of the spices in the blend.

[BakerAunt]

I was able to narrow it down because I remembered two of them, so I got it right, ending my string of wrong answers. I did recall Mike's blog post about the five mother sauces, but most of these I do not use, so the information did not stick with me.

[BakerAunt]

Italian Cook: I use a nice silicone brush that I got from King Arthur (and which they do not sell any more) to brush the upper crust of my pizza lightly with olive oil before topping it. I think it helps keep ingredients from sogging the pizza.

• This reply was modified 6 years, 4 months ago by BakerAunt.

[BakerAunt]

For dinner on Saturday, I made Pork Loin Roast with Barley, Butternut Squash, and Swiss Chard, a favorite recipe from America Test Kitchen. My change is to put in a lot more butternut squash. This substantial dish will provide us with leftovers for several meals.

[BakerAunt]

I came home with some small turnips and some asparagus. The turnips can be eaten raw like carrots, according to the vendor, as the small ones can be sweet. I seem to recall eating raw ones with one of my grandmothers. I'm going to try some of the tops in a bean soup tomorrow.

I've not cooked asparagus before, so I'm looking at recipes.

[BakerAunt]

I've always wondered about the ingredients but never got around to googling it. So, I narrowed it down to two and promptly selected the incorrect response. 🙂

Based on the ingredients, I might like it and could probably get my husband to eat it.

[BakerAunt]

With Bob's Red Mill, I try to wait for a discount. It is possible to get a case with four 5-pound bags of their Artisan Bread flour, which last time came out cheaper than buying the KAF bread flour at the store. I can't find BRM flours easily. The local store has a few. The Kroger in the larger town north of us has a decent selection, but no BRM bread flour. Now that I'm eating steel-cut oats for breakfast almost every morning, I go through those quickly, and I can only get the large bags when I order, and I usually get a case.

[BakerAunt]

Dinner on Friday night was salmon and couscous with Penzey’s Greek seasoning. We microwaved frozen peas for a side. I needed a quick and easy dinner, since we spent the day in South Bend, picking up more materials for the house.

I’m hoping that the Farmers’ Market tomorrow might have some kind of vegetables, but it is still early for much.

• This reply was modified 6 years, 4 months ago by BakerAunt.

[BakerAunt]

I also missed it. I narrowed it down to two, but it was flipping a coin for me at that point.

[BakerAunt]

On Thursday afternoon, I baked my Lower-Fat Whole Wheat Sourdough Cheese Crackers from the dough I made last week.

[Author]

Posts