[BakerAunt]

On Saturday morning, I created a new recipe for Banana Oat Bran Muffins that are calcium-fortified. The one I ate this morning was delicious, with good texture. I will have another for breakfast tomorrow to see if they hold up well. The rest (I made six large ones) I will freeze for when I need a fast breakfast that meets my low-saturated fat and high calcium needs. I followed up the muffin with a 300mg serving of nonfat yogurt with blueberries that I added.

[BakerAunt]

Len--maybe it's because onion has a lot of water in it?

[BakerAunt]

I don't eat either, so there was a 50/50 chance I would choose the incorrect answer, and I did. I now know to avoid both.

[BakerAunt]

I got this one, probably due to listening to my plant physiologist husband over the years we've been together. 🙂

[BakerAunt]

I've noticed that the KAF pumpernickel has a coarser grind than the Bob's dark rye flour. Each has its purpose. 🙂

[BakerAunt]

I haven't had an egg salad sandwich for a long time. I always made mine with mayonnaise (Kraft), onion, and sliced green olive stuffed with pimento. I'll have to see if I can find a very small jar of stuffed olives, as I'd only use them for the sandwiches, and my husband does not care for olives.

Corrected: I've no idea why the original post said green onion instead of green olive!

• This reply was modified 6 years, 7 months ago by BakerAunt.

[BakerAunt]

We found some nice, small chicken breasts on sale at Kroger yesterday when we were over in the larger nearby town, so tonight’s dinner is my Panko-Encrusted roasted chicken breasts (rubbed with a bit of low-fat mayonnaise, then coated in Panko, a bit of Parmesan cheese, garlic powder, Penzey’s roasted onion powder, and pepper. They were accompanied by roasted fingerling potatoes (the recipe I wrote about a couple of weeks ago, and microwaved fresh broccoli.

[BakerAunt]

I had no idea, and my guess was wrong.

[BakerAunt]

Mike, I think that the Bob's dark rye is not the same as pumpernickel. They used to carry a pumpernickel on line, but I don't know if they still do. I ended up biting the bullet and buying it from KAF. I use the dark rye when I make Limpa bread, and I often mix it into other breads, such as Len's Rye/Semolina/Whole Wheat Bread. I bought the pumpernickel for recipes that specify pumpernickel, and I think that my book on rye baking distinguishes between dark and pumpernickel.

• This reply was modified 6 years, 7 months ago by BakerAunt.

[BakerAunt]

I fed my sourdough starter on Wednesday evening, then mixed up a double recipe of my Lower Fat Whole Wheat Sourdough Cheese Crackers. Last time I accidentally doubled the flax meal, and we liked the result, so I did that again. I’m also adding ¼ cup of Bob’s Red Mill powdered milk. The dough is wrapped in four packets in the refrigerator, where it will rest for a few days before I roll out and bake the crackers.

[BakerAunt]

Chocomouse: The Bob's dark rye is my favorite rye flour. I'll have to try their semolina, since you and Mike give it a thumbs up.

[BakerAunt]

On Wednesday afternoon, I used The Apricot Oatmeal Bars recipe on this site to make Mixed Berry Oatmeal Bars. I used a jar of my Three Berry Jam from last year (blackberry, strawberry, blueberry), and because it is not quite enough, I mixed in the rest of the jar of my Black Raspberry jam from last year. My only changes to the recipe are to reduce the brown sugar to ½ cup and the salt to 1/8th tsp.

[BakerAunt]

I actually printed one this morning and used it to buy a bag of BRM golden flax meal. 🙂

Note: my local store will not take internet coupons from anyone. (Clearly there was an issue.) However the Kroger in the larger town where we do grocery trips every couple of weeks has a good selection.

[BakerAunt]

I also had no idea. I narrowed it to two, then chose the wrong one.

[BakerAunt]

An apple vendor was at the farmers market last Saturday morning. When I asked for a good apple for applesauce, he pointed to one of his piles of “seconds” that he was selling for $1 a pound. I bought three pounds, and on Tuesday afternoon, I made applesauce using the recipe a friend gave me some years ago. These apples cooked up quickly and made a beautiful and tasty pink sauce. I added ¾ cup sugar, so the sauce is just the right level of sweet but not too sweet. I’ll freeze some, and we will eat the rest in the coming week. I had hoped the vendor would be at the Tuesday night market, so that I could buy some more, but he did not come this evening.

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