[BakerAunt]

On Sunday afternoon, I mixed up the dough for a double batch of my low-saturated fat, whole wheat sourdough cheese crackers. I’ll bake them in a few days—maybe using my new range, which is to be installed tomorrow! 🙂

[BakerAunt]

On Saturday evening, I baked my standard “knead in the bread machine” loaf. For the whole grains, I used 1 cup Bob’s Red Mill 5-grain rolled cereal, 1 cup whole wheat flour, ½ cup dark rye flour, 2 Tbs. flax meal, and 2 Tbs. wheat bran (have a lot that I need to use). I’m looking forward to the arrival on Monday of our new refrigerator-freezer, which will then give us two. I can then go back to baking more than one loaf at a time, as I will have room to store it.

[BakerAunt]

I know this one, as I have made a lot of doughs using it.

[BakerAunt]

For Saturday night dinner, I made a stir-fry using soba noodles, leftover turkey breast we had in the freezer, and a concoction of carrots, celery, green onion, red bell pepper, turnips, mushrooms, broccoli, and a few shakes of low-sodium soy sauce.

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

[BakerAunt]

These look good. I need to try them.

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

[BakerAunt]

I got it right. I have fond memories of eating "bangers" on a roll with a friend at a Renaissance fair, although they are not really from that era.

[BakerAunt]

I probably have an old email from her. If you like, I can try to contact her.

[BakerAunt]

Hi, Italian Cook; Actually, I make it in a 9x13 cake pan. The recipe needs the higher-sided pan. You should be able to bake it in your glass 13x9-inch pan as well. You might want to reduce the temperature by 25 degrees, or possibly bake it for a somewhat shorter period of time.

[BakerAunt]

Here is David Lee's recipe, posted by Zen to the Baking Circle, and put onto Nebraska Kitchen by Rottiedogs:

David Lee’s Southern Style Biscuits by zen

And here is the one from Grizzleybiscuit, that I saved and posted here:

Southern Style Buttermilk Biscuits by grizzlybiscuit

I put some of Miss Cindy's biscotti recipes that were in threads into the recipe section, so that we could find them more easily. Perhaps, Mike, once you get the other recipes sorted, some of us could volunteer to take certain threads and comb them for recipes, so that those could also go into the recipe section.

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

[BakerAunt]

On Sunday afternoon, I made my version of Ellen’s (Moonie’s) buns as 12 rolls baked in a 10x10-inch pan. These were for a trip we took to the Smokey Mountains for a small gathering of my family. We returned Thursday evening, and I have two of the submarine rolls frozen, so that will tide us over until I can bake bread again.

[BakerAunt]

I knew one, because we've discussed it here before. I missed the third because I've been working with marginal appliances for two of the choices for the last two years. I'll have to try the gas cooktop and microwave head to head once I get them.

[BakerAunt]

I was able to work it out.

[BakerAunt]

My husband, the plant physiologist, keeps telling me that people call items seeds that are not. I got this one wrong, so like the rest of you, I learned something. I also can now impress my husband with my new knowledge.

[BakerAunt]

I got it, too. I like barbecue, but my husband does not particularly care for it, so we do not have it often.

[BakerAunt]

For Saturday night’s dessert, I baked another new recipe, Deb Perelman’s Strawberry Granola Crisp, from a Bon Appetit email.

https://www.bonappetit.com/recipe/strawberry-granola-crisp

I only had 1 ½ pounds of strawberries, so I reduced the recipe by 25% and baked it in a round 8-inch Fire King dish. I forgot to add the two pinches of salt, and I omitted the coconut. We let it rest for 30 minutes, as the recipe states, then had it for dessert with frozen low-fat vanilla yogurt. It was good, but it had a lot of juice. Next time, I would use Clearjel instead of cornstarch.

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