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Saturday evening, I baked the KAF Maple Pumpkin Rolls. The recipe works well kneaded in a bread machine. This is the second time I have baked this recipe, so this time I know that for the filling it is best to beat together the cream cheese and maple sugar BEFORE beating in the egg, extract, and flour. We will have them for breakfast tomorrow and into the week. I keep plenty of pumpkin puree frozen for use throughout the year, but I particularly like pumpkin and spice in the fall.
Like Mike, I brushed the spaghetti squash with oil and baked it on parchment, but my recipe said 375F for 40-45 minutes for a 2 1/2 pound squash. I think that my spaghetti squash was too wet, and that is why it was so mushy when I tried to use a fork to pull it out in strands. I'll try again one of these days, but the last local farmers' market of the year was today, so I probably won't be tempted to try roasting one again until next year.
For a quick dessert for Friday dinner, I baked the brownie recipe from Better Homes and Gardens New Baking Book, (p. 219) and covered the top with Halloween sprinkles before baking.
For lunch on Friday, I tried a new recipe that came in a Cooks' Illustrated email: Spaghetti Squash Salad with Chick Peas and Feta Cheese. I wanted something different from lunch, and I bought a spaghetti squash at last week's farmers' market. I ended up changing the recipe, as I did not have a lemon, so instead of lemon juice with 1/4 cup olive oil, I used a bottled vinaigrette. I did not end up with particularly "stringy" spaghetti squash, so it mostly mooshed together. Maybe it was my technique as I tried to scrape it out with a fork. I decided to mix in chopped onion, as we had no green onions. I like the taste of the dressing and the chick peas with the onion and the feta. There is no much if any taste from the squash. The result is edible, so I'll be eating for lunch the next couple of days, but it looks like a mess, so I will not make it again--unless I use pasta rather than squash.
Today I am baking up the dough for my Whole Wheat Sourdough Cheese Crackers.
While I haven't done chicken fingers, I have done chicken thighs in the oven. I used to skin them, rubbed them all over with mayonnaise, then rolled them in Panko. I put them on a parchment-lined sheet pan and baked. I've also added grated parmesan to the panko.
I spent the afternoon shelling some of our pecans, and on Wednesday evening, I baked "Cherry Granola," a favorite recipe of mine for many years, although I have not made it in a while, that originally appeared in Bon Appetit (June 1993). I always cut the sugar in half. I will post it.
Tuesday afternoon I baked a half recipe of my oatmeal chocolate chip cookies.
On Tuesday, I made a sheet pan dinner using whole chicken legs, cut-up Yukon Gold potatoes and carrots, all drizzled with olive oil, and sprinkled with rosemary, sage, thyme, salt, and pepper. We will have steamed green beans from our garden as a side.
Welcome back to baking, Rascals. You have been missed.
KAF is also now selling 4-inch and 6-inch round pans. I actually found a nice set of each at T.J. Maxx when we lived in Texas. I've made some sets of 4-inch versions of 8-inch cakes.
I think the curved design is for the shape. It makes the longer loaves that look like the ones you find in the store, pre-cut and sold as sandwich rye. I have two (which I cannot find among the moving boxes; I suspect that my husband probably closed up and labeled the box, and he only wrote general labels or what he saw on the top--sigh). I use mine for the KAF sandwich rye and for some "hearth" breads. I also use them for my Swedish Limpa Bread. I find the shape helps give me a higher rise than when I was doing them on a baking sheet, but my shaping technique was not that good back then. It has improved due to tips I've picked up here at Nebraska Kitchen, but I would still use the pans--when I finally find them!
Saturday night dinner was one of my "grain bowls." I sautéed red bell pepper and mushrooms in grapeseed oil, then added a lot of broccoli florets. I cut up the leftover roast from earlier this week and added it and the leftover broth. I combined that with the cooked brown rice and sliced green onion over it before serving.
We only let the pie cool for a little more than an hour before we cut into it. Because of the Beauty Apples, it is not overly juicy, the slices hold their shape, and the filling did not run all over the pan when slices were removed. We really liked the combination of mostly Beauty apples and a large and a small Cortland. I also used an entire cup of sugar rather than 3/4 cup, and of course the streusel had 1/4 cup brown sugar. I liked the addition of a tablespoon of sugar to the buttermilk pie crust.
The apple pie in Baking Illustrated is pretty good. KAF has a recipe as well, but it does call for boiled cider.
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