[BakerAunt]

On Saturday, I tried a new recipe, "Cranberry Orange [Pecan] Bread," from a bag of Bob's Red Mill Whole Wheat Pastry Flour. The original recipe used toasted almonds, but I'm still working my way through pecans from our tree. I made it as three small loaves rather than a 9x5 inch loaf and baked for 30 minutes rather than 45-55 minutes. One loaf stuck to the pan and came out in pieces. I ran a spatula around the sides of the other two and they are fine. I must have missed a spot when greasing that one pan. The finished bread has a pleasant bright orange flavor.

I also baked Pecan Pumpkin Squares, based on a recipe that came out of The Los Angeles Times years ago, where it was attributed to Joan Drake. I've changed it around a bit. The original recipe used finely chopped walnuts for the bottom crust, but I've been using pecan meal for years.

[BakerAunt]

I can see how a couple that gets a babysitter and goes out for a nice dinner might not be happy with rambunctious children at the next table. Parents should think about whether a specific setting is age or behavior appropriate for their children. If a child is trained with good table manners at home, it should translate to behavior in restaurants.

I hate to see a blanket age policy, as it unfairly discriminates against children who can handle the restaurant setting. There would not need to be a rule if people would use common sense, but then, common sense is not necessarily very common.

• This reply was modified 7 years, 11 months ago by BakerAunt.

[BakerAunt]

Mrs. Cindy lives in Houston, but she has not been able to be active on this site, and her health issues probably would keep her from being able to visit that bakery/deli.

[BakerAunt]

On Thursday, I made the KAF Ultra-Thin Crust Pizza--one pizza crust for each of us to top as we desire. We will have the leftovers for dinner tomorrow.

[BakerAunt]

On Thursday for lunch, I made a soup with mild Italian sausage, onion, red bell pepper, celery, carrots, turkey/chicken broth from the freezer, cooked white beans from the freezer, pearl barley, and parsley. I'll be having it for lunch over the next week.

[BakerAunt]

I made Dilled Salmon and Couscous again tonight.

[BakerAunt]

I don't know if it would be of any help, but there are instructions and illustrations on braiding a six strand loaf in Secrets of a Jewish Baker by George Greenstein.

[BakerAunt]

On Monday evening, I baked two loaves of Grape Nuts bread because we were out of bread, and this is the bread that my husband always requests.

[BakerAunt]

I remember Kid Pizza discussing this matter with Livingwell (Penelope), but unfortunately that discussion is probably gone with the Baking Circle.

[BakerAunt]

On Saturday, I baked my adaptation of Pumpkin Tea Bread from Beatrice Ojakangas' Quick Breads (pp. 22-23) I substitute in a cup of whole wheat pastry flour, add 1/2 cup of powdered milk, and 1 Tbs. flax meal. This time I baked the batter in a Nordic Ware pan that makes four decorative loafs (each 2 cups), and a small Kaiser Bundt pan (holds 2 1/2 cups). The little Bundt cake will be for dessert for tomorrow's dinner. The loaves are for after service social time at church tomorrow.

I also tried a new recipe, Oatmeal Macaroons, from Quaker Oats Recipe Collection (1996), p. 14. I like that it uses 3 cups of oats. I substituted in 1/4 cup of white whole wheat flour (total flour is 1 1/4 cups). The recipe said to bake for 8 minutes, but on my heavy, parchment-lined cookie sheets, they needed 12 minutes. I used the Zeroll #40 (tablespoon) scoop. The yield was stated as "about 4 dozen, and I got 51. The cookies are also for after service social time tomorrow.

Addendum: The cookies soften overnight and are soft and chewy.

• This reply was modified 7 years, 11 months ago by BakerAunt.

[BakerAunt]

On Friday, I made that Deluxe Cheesy Tuna Noodle Casserole again, but this time I used some mozzarella cheese as well, as I did not have enough Gouda.

[BakerAunt]

Len--as it turns out, I posted it on January 8, then forgot that I did it. You can find it in the recipes.

Although I have a mountain of work to trudge through, I seized time on Thursday and baked the KAF Barista Biscotti Bites in order to use up part of a bag of cappuccino chips. (I noticed that I have another full bag in the refrigerator that I will need to use up before we move at the end of June.) As soon as these cool, I will dip a third of each in chocolate ganache then let them sit until it hardens. I substituted 2 oz. of Ghirardelli 60% Cacao Bittersweet chips and used 4 oz. of their semisweet ones.

• This reply was modified 7 years, 11 months ago by BakerAunt.
• This reply was modified 7 years, 11 months ago by BakerAunt. Reason: Added information

[BakerAunt]

Len--If you subscribed to the now defunct The Baking Sheet, issue 13.1 (Holiday 2001), pp. 18-19, has a great recipe for Rye Crisps. I particularly liked them with a thin slice of cheese, but other options are possible. Even my husband, who is not keen on rye, liked them. I played with the recipe a bit, so if you are interested, and do not have it, I can post it.

[BakerAunt]

Hi, Molly, and welcome to Nebraska Kitchen! I'm glad that you enjoyed the recipe.

[BakerAunt]

On Monday, I pulled out some frozen brown rice, some frozen turkey, and a cup of frozen stock. I sautéed vegetables in the fat from the stock. Then I added the rice and the turkey, as well as 1/2 tsp. poultry seasoning. It is good to have options after returning from a trip.

On Tuesday, I made Dilled Salmon and Couscous.

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