[BakerAunt]

I needed a side dish to go with leftover turkey. I began by cooking six sliced mushrooms in about 1/2 Tbs. butter and 1/2 Tbs. olive oil. I removed them from the skillet. I added another 1/2 Tbs. of butter and mixed it with 1 Tbs. of flour. I added 1 cup of turkey broth, then 2 Tbs. heavy cream. I heated to a low boil, and cooked until it thickened. In the meantime, I cooked 6 oz. of a spinach fettuccine. I drained it (reserving a cup of the pasta water), then put 6 oz. of frozen broccoli (that I had sitting out in a strainer) atop it in the colander. When the sauce was done, I added the fettuccine, broccoli, and mushrooms to it, then added a 1/2 cup of pasta water that I had saved. It was delicious.

[BakerAunt]

S. Wirth--Thank you for finding this thread. 🙂

• This reply was modified 7 years, 4 months ago by BakerAunt.

[BakerAunt]

That is a great story about the frog, Italian Cook. I've had Geckos when I lived in Texas. We actually had a bat in the house here, about a month after we moved in. I was typing at the computer, and my husband heard it before he saw it. The next thing we know, the little critter was flying back and forth. I held onto the dog, who was showing no interest, but I wanted to make sure that she continued showing no interest. My husband opened the back door, and I yelled at the front of the house, and the bat sensed the open door and flew out.

We then tried to figure out how it had entered. I suggested the dryer vent to the outside. Sure enough, the flap was broken.

[BakerAunt]

I would only set a trap in the house if I saw a mouse. I think that I had three in the six year I had my first house. My husband's house was more mouse prone than mine was. Here, we have been fortunate. The mice are so far a problem only in the pole barn across the roadway.

[BakerAunt]

I would only set a trap in the house if I saw a mouse. I think that I had three in the six year I had my first house. My husband's house was more mouse prone than mine was. Here, we have been fortunate. The mice are so far a problem only in the pole barn across the roadway.

So, Italian Cook, if you do not see them or evidence of them, relax. Make sure that any holes they can enter are covered or stuffed with steel wool.

• This reply was modified 7 years, 4 months ago by BakerAunt.

[BakerAunt]

I'm glad that people are enjoying the site. It's a treasure.

If you click on "select year" in the archive, you will find most of their cook booklets going back to 1932. It would take a long time to go through all of them.

[BakerAunt]

In honor of the day, I made a turkey sandwich for lunch!

[BakerAunt]

I'll remember to dole out some leftover Butterfingers, from the no-show Halloween trick-or-treaters, to my husband, who cannot be trusted with any chocolate that is in plain sight.

[BakerAunt]

Navyly--as I found out when I tried a Sift recipe for rye bread with fennel seed, a little fennel goes a LONG way. I like using a bit on pizza, when I use cooked ground turkey, in order to imitate a sausage flavor.

On Thursday, I am making turkey broth, in a large Staub oval pan, on the wood stove, using the bones from yesterday's turkey.

[BakerAunt]

On Thursday, I made "Crispy Roasted Garlic Potatoes" to go with the turkey my husband roasted. I've now made this recipe, from Cooks' Country three times, as my husband really likes it. I do skip the added clove of garlic at the end, as well as the lemon zest.

• This reply was modified 7 years, 4 months ago by BakerAunt. Reason: added information

[BakerAunt]

Wednesday morning, I made oatmeal pancakes (with some whole grains thrown in) to use up some heavy cream that had been around a while.

I also baked a new recipe, "Toffee Pumpkin Snack Cake," from Better Homes and Gardens Fall Baking (2017), p. 28. I made a half recipe and used an 8x8 inch pan. I like that it called for some buckwheat flour, whole wheat (or spelt) flour, and chia seeds. I added 2 Tbs. powdered milk. I accidentally put all the toffee pieces into the batter, instead of half in and half on top, so I did not put any on top, but I did sprinkle the top liberally with harvest colored sprinkles. The recipe said to use an ungreased pan, which goes against what I would expect, so I instead lined the pan with parchment paper. I used some of the puree from the Cinderella pumpkin, which still smells to me more like squash than pumpkin, but I expect the spices and the wholegrains to dominate.

Addendum: It's a very nice moist cake. I will definitely make it again. Although the recipe included a cream cheese frosting drizzle, I did not use it, as the cake is sweet enough without it.

• This reply was modified 7 years, 4 months ago by BakerAunt.

[BakerAunt]

Wednesday dinner was Dilled Salmon and Couscous, because we started thawing a turkey a day later than we should have.

[BakerAunt]

In order to keep mice out of the boat while it is stored over the winter in the shed, we have been advised to use Bounce dryer sheets. (A whiff of those would certainly keep me away. I hate that smell.) Of course, we also do put out poison in the shed.

[BakerAunt]

Riverside Len--I'm not sure that even baking this Cinderella pumpkin right side up would have made a difference, since there was so much water in it. When I looked online, people roasted it cut side down. That has worked for my pie pumpkin and the "peanut" pumpkin, but both of those appear to have much less water in them. If I ever do another Cinderella (my husband may plant some of its seeds), then I will try your suggestion.

[BakerAunt]

Using other flavors is an excellent idea, Riverside Len. I usually use half almond extract and half vanilla in my spritz cookies. (I really wish my husband had not buried that particular box of cookbooks with A Field Guide to Christmas Cookies, which has my favorite spritz cookie recipe!)

I've often thought that King Arthur overuses vanilla in some of the recipes, and even put it in where it might not be particularly needed. Now that there is a vanilla shortage, maybe that will change.

I found some Mexican vanilla in my stash--probably from a Christmas gift from Penzey's. I'll make note of Aaron's observation about its flavoring being best in lighter flavored baked goods.

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