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I'm beginning to think that my special Gold yeast is lacking in sufficient umph. I've noticed that with some other recipes in which I have used it lately. While my bread did rise, and it is very tasty, the rise is not as high as I would expect. I will see how next week's Hot Cross Buns do.
I baked Lemon Pecan Biscotti on Saturday, using lemon juice and zest in place of the lime in my recipe for Lime Pecan Biscotti.
In the evening, I baked two loaves of Orange Cinnamon Swirl Bread, a recipe that I adapted from Bernard Clayton, Jr.'s bread book. It has been a favorite since the first time I baked it, but it requires good oranges. I had some Cara Cara oranges to use, so that was perfect. Both rises took longer than anticipated, so it was a late night/early morning.
Saturday night's dinner was Crispy Oven Fish and Chips with Dill Tartar Sauce and microwaved fresh broccoli on the side.
What a scrumptious looking cake, Joan!
I have been craving pizza ever since that week when three different people here at Nebraska Kitchen made pizza. I finally had time to make sourdough pan pizza for dinner on Friday, with enough left for an additional meal.
I improvised a soup for lunch on Friday using sauteed chopped onion, celery, carrots, and minced garlic, a can of Del Monte tomatoes with hatch chilis, about 4 cups turkey broth from the freezer, 15 oz. of white beans that I had frozen, and the rest of a package of frozen corn. As I only had one clove of garlic, I added ½ tsp. garlic powder. I seasoned with 1 tsp. of Penzey's Fajita mix, which I received as a free sample. I simmered for 40 minutes before adding half a cup of wholegrain elbow macaroni and bringing the soup to a low boil to cook it. I find the soup yummy, which is good, because it will be my lunch for the next four days as well.
I cooked the last small pumpkin from the autumn on Thursday. That is the longest that I have kept one. Like the last two I did a month ago, I noted that it had less water, which made for thicker puree. I refrigerated it and will decide what to make with it tomorrow.
For dinner, we finished the black-eyed peas with rice and ham.
Navlys--just like we had a challenge to use one of the cookbooks on our shelves, we should probably have a challenge to use some of those specialized baking pans we bought!
I still have some Winesap apples, although they are getting wrinkly. I used four of them on Wednesday to bake my adaptation of King Arthur's Sugar-Coated Apple Cobbler. That leaves me with three to use, probably in a cake.
For Wednesday's dinner, I made a farro stir-fry with chopped carrots, celery, kale, and sliced mushrooms. I added ½ tsp. of Penzey's Justice spice blend. We had it with the last two chicken thighs that I had roasted on Monday.
We had more of the black-eyed peas with rice and ham.
I made yogurt today.
I'm glad your bread turned out well, CWCdesign. I used two smaller Pullman pans, without lids, for a bread that I tried, and they are great for supporting doughs with a higher liquid content. I also liked the taller, not as wide shape, so I'm planning on more experimentation--especially to justify having bought the two pans for that specific recipe. 🙂
That looks good, Joan! I'm also working on using stuff from the freezer. I roasted chicken thighs for dinner on Monday, which we had with roasted sweet potato chunks and microwaved fresh broccoli.
For us, Sunday dinner will be more of the Black-eyed peas with rice, ham, and vegetables that I made yesterday.
Back in the days when I would eat butter with abandon, I tried a new King Arthur recipe from an email, "Fresh Apple Cinnamon Scones." I loved them warm from the oven, but the texture tended to get mushy after they cooled, due to the apple. I began to wonder recently if I could make an oil version using more of these drying out Winesap apples that are too firm for a good pie. On Sunday, I experimented with doing so. I replaced 1 ¼ cup of the AP flour with Irish-style flour. I used just 2 tsp. of baking powder and ¼ tsp. baking soda. I cut the salt by a third. I used 1/3 cup canola oil in place of the butter. I did not have applesauce available, so I replaced it with buttermilk, which I increased to 2/3, as I wanted to make these drop scones. I cut the cinnamon chips to 75 g. (They are so good, but they are little saturated fat bombs.) I omitted the vanilla, as the cinnamon should be sufficient flavor. I used a whole apple instead of a half one. I deleted the topping. I used the popover scoop, which produced ten scones. I baked at 375 F, having learned that oil scones do not need the high temperature of butter scones, for 25 minutes. Next time, I would pull them out after about 23 minutes, as the bottoms were slightly overbrowned. I had a warm one for teatime. I would add ½ tsp. vanilla or else a teaspoon of boiled cider next time if I do not have applesauce. However, they are still tasty.
I am now baking three loaves of my Whole Wheat Oat Bran Bread, as we are almost out of bread. I will stash two in the freezer, as I anticipate a busy couple of weeks.
I just have a sore arm, so that is a relief, as my doctor warned me that some people do have that two-day reaction.
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