[BakerAunt]

What a wonderful idea, Skeptic. I have the Nordic Ware scone pan, which I like a lot for my cranberry scones. I haven't made scones since I had to take most butter out of my diet, but I might try the cranberry scones with oil and use that pan.

On Tuesday morning, I used a KAF recipe for Cranberry Orange Rolls, as I did last year, to make sweet rolls with blueberry pie filling.

https://www.kingarthurflour.com/recipes/cranberry-orange-rolls-recipe

I had a cup frozen from last year when I made pie filling. At that time, I used ½ cup and thought it was too skimpy. I changed the recipe by using half whole wheat flour, adding 2 Tbs. flax meal, using 2/3 cup buttermilk instead of water, and 1/3 cup water instead of orange juice. (I goofed, as it called for 1/4 cup, but no harm done.) I also replaced the 4 Tbs. of butter with 2 ½ Tbs. olive oil. Cass got me thinking about using olive oil with some fruits, and Len did point out the antioxidant benefits. I actually own the baking dish that KAF shows. I will let them cool, then using my own frosting, which we prefer to glaze. I may sprinkle them with red, white, and blue sprinkle mix--what I had intended to do when I had planned these for the 4th of July.

[BakerAunt]

I got it.

[BakerAunt]

Our area has had high heat and humidity for two weeks now, with just one little break. We also spent a lot of the day arranging furniture in the now finished guest bedroom. Accordingly, dinner tonight was a rotisserie chicken and a salad, featuring Romaine lettuce, tomato, and green onion from the farmers market, joined by store-bought carrots and Baby Bella mushrooms.

[BakerAunt]

That's a good habit to have, Len. I almost tried the recipe as a bread yesterday but decided I needed to use up some of my harvest grains.

[BakerAunt]

That was in a cast iron pan, Chocomouse?

[BakerAunt]

I missed it, too.

[BakerAunt]

On Monday, I baked bread, using what is now my go-to basic recipe. I made it with Harvest Grains—a full cup. I had put in too much water in the past, so I cut it back to ½ cup. I also decreased the honey to 1 Tbs. and used 2 Tbs. olive oil. Grains and seeds used: 1 1/2 cup bread flour; 1 cup whole wheat flour; 1/2 cup dark rye flour; 2 Tbs. wheat bran (need to use up); 2 Tbs. flax meal; 1 cup Harvest Grains. I decided to bake it at 375F, rather than 350F. It took 40 minutes, and I am pleased with the color. I’ll add a note tomorrow about the flavor and texture.

[BakerAunt]

On Sunday my husband cooked boneless pork slices, and I boiled new potatoes from the farmers market, then drizzled them with olive oil. We had microwaved frozen peas on the side.

[BakerAunt]

I was able to work out the correct answer. My refrigerators do not show the temperature. Instead, there is usually a range of numbers. Probably the manual would state what temperature corresponds to each number.

[BakerAunt]

Welcome back, Joan! One of my sisters is thirteen years younger than I, so I understand that family dynamic. That fig jam sounds scrumptious. It's too bad we can't get a "Smell" and "Taste" button at Nebraska Kitchen.

[BakerAunt]

I must have read it somewhere, because I knew it. I don't think that I've ever eaten it.

[BakerAunt]

I went back into the kitchen on Friday, determined to put Wednesday's mistakes behind me. I baked Len’s recipe for Wheat/Rye/Semolina Buns. I made just a couple of changes: I proofed the yeast in ¼ tsp. water and replaced the rest of the water with buttermilk; I added 2 tbs. special dry milk. I used the olive oil. I mixed it in the bread machine--waiting to add the olive oil until after the 5-minute mix and 5-min rest at the start of the dough cycle. I made 8 buns. They are as wonderfully light and delicious. We used them tonight for Sloppy Josephines, and we are looking forward to rerunning the meal tomorrow!

On Friday, I used my Nordic Ware 6-well “basket” pan, which I unpacked this week. I took the recipe off the package, but I substituted canola oil for the butter, used buttermilk and adjusted the baking powder and baking soda, reduced the sugar slightly, halved the salt, and used 1/3 cup barley flour. I really like barley flour in cakes. I also mixed by hand. The resulting cakes taste delicious, and they make good holders for fresh strawberries with low-fat frozen vanilla yogurt on top. I no longer miss strawberry shortcake.

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

[BakerAunt]

Friday’s dinner was Sloppy Josephines, which we had on Len’s Wheat-Rye-Semolina Buns. Originally, I'd planned to have the SJs for 4th of July, but when I messed up my Oat Wheat Flax Buns, that got delayed.

[BakerAunt]

We're just going to have to get those vitamins, minerals, and Omega 3s the old-fashioned way: consuming foods that contain them! 🙂

[BakerAunt]

My husband's cousin introduced me to the technique when she used it at a family gathering. I have never used it.

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