[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, 5 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, 5 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, 5 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.

[BakerAunt]

Tuesday evening, I baked Pear Crisp with Cardamom. It's not what I would have done normally for Halloween, but the pears were ready. I thought that I had posted this recipe, which came from The Los Angeles Times many years ago, but a search suggests that I have not.

• This reply was modified 7 years, 5 months ago by BakerAunt.
• This reply was modified 7 years, 5 months ago by BakerAunt.

[BakerAunt]

Riverside Len: KAF has a good wholegrain banana bread recipe (chocolate chips optional). I've also made it as muffins.

https://www.kingarthurflour.com/recipes/whole-grain-banana-bread-recipe.

I also have a standard banana bread that I've been making since I was a teenager, that is butter based. I usually substitute in 1/2 cup whole wheat pastry flour. I'll post it, if you would like.

[BakerAunt]

Darn, I wish I had thought of that Mike before I poured it down the sink!

I let the pumpkin continue to drain in the refrigerator last night, and an additional 1/2 cup of liquid came out. Probably 3-4 cups of liquid came out altogether. I will probably only get 3-4 cups of puree--less than I would get from a much smaller pie pumpkin. Although the vender at the farmers' market said that this is the pumpkin she uses for her pies, I'll stick with the pie pumpkins, or even the peanut pumpkin. Given how the pie pumpkins and peanut pumpkins roast, I think that they have more sugar content.

[BakerAunt]

Today I baked the Cinderella pumpkin that I mention in the previous post. I roasted it as I always do, cut side down, without water, in a heavy Calphalon roasting pan at 325F. I let it go for 1 hour and 20 minutes, at which time it was soft. What I noted immediately was the large amount of water that had collected in the pan. I poured it off, but more continued to come out of the pumpkin, which I then turned cut side up and let sit while we had dinner.

After dinner, I emptied more water, then scooped the squash out of the shell. Clearly it had a lot of water. I do not know where my cheesecloth or my good strainers are packed. While rummaging around, however, I did find some of the large industrial coffee filters that I bought to use when I blind bake a crust. I lined a colander, set it over a bowl, and dumped in the squash. It has been draining for about 90 minutes, and approximately 2 cups of water have drained away. I will give it additional time, then I will puree it. I kicked my husband out of the kitchen when he remarked that I was "draining" the nutrients. While that may be partly true, I cannot bake with watery puree.

The Cinderella pumpkin is definitely a LOT more work than the pie pumpkins due to its much higher water content. With the pie pumpkins, once I roast them, I can puree them, and I'm done. Waiting for the puree to drain is an additional, time-consuming step, and it seems to produce a less desirable product. Perhaps it needed to roast at a higher temperature, or maybe watery is the nature of Cinderella pumpkins. I did not have this issue with the "peanut" pumpkin.

In terms of smell, it is more squashy than a pie pumpkin. Of course, that was also true of the "peanut" pumpkin, but that alleviated after it had been refrigerated overnight.

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