[BakerAunt]

It's so nice when site members get to meet each other! It's even better when they get to bake for one another.

I spent Tuesday morning shelling pecans from our Texas stash. In the afternoon, I made Apple Cinnamon Bars, using my much-adapted recipe from the KAF site. I replaced the 6 Tbs. of butter with 4 ½ Tbs. canola oil and reduced the brown sugar by a third. I used the other half of a jar of apple butter that was in the refrigerator. I replaced the AP flour with ¾ cup white whole wheat and ½ cup barley; I added 1 Tbs. flax meal and 1 tbs. Bob’s Red Mill powdered milk. I cut the cinnamon chips to 45g (scant 1/3 cup). After they cooled, I glazed with my lower-fat adaptation. I always halved the recipe, as it makes too much, but I replaced the water and butter with two “mini-moos” half and half. I used glazing sugar, which I still have from when KAF sold it. The bars are delicious.

After the bars came out, I made my Cherry-Pecan Granola, but I cut the coconut amount from 1 cup to ½ cup, since ¼ cup coconut has 9g saturated fat. I also added 1 Tbs. flax meal.

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

[BakerAunt]

My educated guess worked this time. Now I'm hearing "I Love You, a bushel and a peck...." from the musical Guys and Dolls.

[BakerAunt]

For Monday’s dinner, I made stir-fry, using leftover pork and the drippings I saved when my husband cooked it last week. I started by sauteeing celery, carrots, and red bell pepper in grapeseed oil, then added mushrooms, then broccoli, before adding the meat and the green onion, along with the drippings. I combined it with soba noodles. All those vegetables really hit the spot, and we have enough for another meal.

[BakerAunt]

We were out of bread, so I used my basic recipe for kneading in the bread machine, that includes 1 ½ cup bread flour, then varied the ingredients. I used ¾ cup Harvest Grains and ¼ cup rolled 5-grain mix from Bob’s Red Mill. I used 1 cup of whole wheat flour and ½ cup white rye flour. I reduced the yeast from 2 tsp. to 1 ¾ tsp. I went ahead and baked it in an 8 ½ x 4 1/2 -inch loaf pan, but it is slightly too much dough, so there is a bit of a side slump on the sides of the pan. Still, the loaf looks good and smells wonderful, so I look forward to slicing it tomorrow.

[BakerAunt]

Interesting and useful information--thanks!. I had been told that it should be as long as it takes to sing Happy Birthday twice.

[BakerAunt]

On Saturday afternoon, I cooked 2 ½ cups of dried lima beans that I had begun soaking Friday night. (I drained them first, then added fresh water.) I used these to make “Pizza Beans,” a recipe from Smitten Kitchen Every Day, which is also on Deb Perelman’s Smitten Kitchen website. The amount of beans is my estimate, and it works well. I put in the whole bunch of kale. I also add browned ground turkey, in deference to my husband. I cut the amount of mozzarella in half, and I use low-fat. I do the final baking in a lasagna pan. The recipe has become a favorite of ours.

[BakerAunt]

I knew two were Japanese noodles, but I my educated guess between the other two was not so educated.

It's good to have a post from you, Omaria!

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

[BakerAunt]

I got it too and was able to put the answers in order as well.

[BakerAunt]

Italian Cook--that reminds me of when my mother made turkey tetrazzini--and forgot to add the turkey.

[BakerAunt]

I'm making broth from the remains of the rotisserie chicken. I plan to roast cubed sweet potatoes--glazing them with maple syrup halfway through the time--to go with pork my husband plans to cook tonight. We will microwave frozen peas on the side.

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

[BakerAunt]

I worked it out by process of elimination.

[BakerAunt]

After two days of solid rain, today has been dry—so far. I’ve been craving raisin bran muffins, so I made a batch of six in my large muffin pan, using my regular recipe, but this time I used white whole wheat flour to make them 100% wholegrain. I like the taste and will make them this way again.

My second project was another batch of my cornmeal seeded crispbread. These are my favorite healthy snack cracker.

My third project was the lime Bundt cake recipe I created last year that uses 1 cup of barley flour to 2 cups of AP flour. I decided to bake it because the last of the limes from my tree in the refrigerator drawer were looking a bit sad. They yielded up a nice amount of juice yesterday, but the skin could not be used for zest, so I added ½ tsp. lime oil. That was perhaps a little strong, although not unpleasantly so. I may reduce it to ¼ tsp next time. I'll freeze the rest of the lime juice.

• This reply was modified 6 years, 8 months ago by BakerAunt.

[BakerAunt]

We had leftover rotisserie chicken, microwaved frozen lima beans, and "mushroom" noodles from Aldi's, which I fixed up with sliced mushrooms sautéed in a bit of olive oil and then the defatted drippings from the rotisserie chicken.

[BakerAunt]

Sigh. Add me to the list of people who missed it.

[BakerAunt]

Thanks, Italian Cook. If garnish is their only use, I probably won't be using them. My husband is more concerned with having the food on the table than with how it looks, although every now and then I try to drag him into more of a fine dining experience.

[Author]

Posts