[BakerAunt]

I tried the convection feature on mine for doing two pizzas--years ago when I was still using pizza pans. The two were on different racks and did not cook evenly. I decided at that point to stick with the regular oven mode.

[BakerAunt]

On Thursday, I baked my Buttermilk Grape Nuts Bread, only I shaped it as 12 rolls in a 10x10 inch pan, instead of a loaf in a 8 1/2x 4 1/2 pan, and I baked the rolls for 30 minutes rather than the loaf's 45 minutes. I forgot to bring malted milk powder with me, so I had to omit it. I also did not have enough honey, so I used 3 Tbs. of maple syrup. I'm getting ahead for Saturday when we begin the trek back to Texas.

[BakerAunt]

I have a dual fuel stove in our current home. It's a Thermador that I bought in 2001. However, when it developed a stuck relay four years ago, the central panel could not be replaced because Thermador only supports its ovens for ten years. I would have been out of luck if my repair guy had not known about a place in Illinois that repairs central panels. He pulled it out, I shipped it to them, and they repaired it and shipped it back. I love my stove, but at the price Thermador charges, I expect more durability and product support.

My husband and I both like cooking on gas burners, so I could just get a gas stove. Sigh. Dual fuels are very expensive, and the oven is what would likely fail first, especially with the volume of baking that I do.

[BakerAunt]

This recipe is quite versatile, so the cook can change it up, depending on what ingredients are on hand. I used 8 cups of homemade turkey stock and 1 1/2 cups green lentils. I fried some bacon, then sautéed the onion and garlic in a bit of the grease. I used 2 tsp. of sage for the seasoning. The carrots look lovely with the spinach. I crumpled in the bacon.

Thank you, Cass, for a great recipe, and I will be making it again!

• This reply was modified 8 years, 1 month ago by BakerAunt.

[BakerAunt]

According to Aaron's list, March is, among other things, National Flour Month. On this site, it is safe to say that we are observing it!

[BakerAunt]

Hello, Pyewacket, aka Zen, aka Kitchen Barbarian,

It is good to see you posting again.

I will be outfitting the kitchen in our new home once we move here this summer. I'll be replacing the 1970s' avocado green electric stove, so I am interested in hearing about what stoves and ovens people like best. What brand was this stove that clearly was not user tested by anyone who cooks and bakes? After reading about your experiences, I will pay close attention to how the controls are set up and how well they work.

I had already decided that I do not want any kind of grill on top because I would not use it. I know that I want gas burners, but I want an electric oven. I do not want to buy a dual fuel stove, however, because I figure that the oven will go out first, and then I'd be stuck with half an appliance. I'm thinking that I want a separate gas cooktop, and then we can install the oven below it. I'm working with a very small space, so I don't think that a separate wall oven is a possibility.

[BakerAunt]

Today I made scrambled eggs and bacon for a hearty breakfast to send my younger stepson and his friend off on their trip to Mammoth National Park. I used 1 tsp. of Penzey's Mural Seasoning in the eggs and cooked them in a bit of bacon grease. The guys were impressed. I had four slices of bacon left over, so I made Kid Pizza's Mother's Spinach and Lentil Soup. As it is still cold here, I cooked it on top of the wood stove. I sautéed the onion and the garlic in a bit of bacon grease before adding them. For seasoning, I used 2 tsp. sage. I used green French lentils, and I did include sliced carrots. I had a little taste, and it is very good. It is a versatile recipe that lets the cook make use of whatever is on hand. I will freeze what we do not eat before we leave.

[BakerAunt]

On Wednesday, I made a double recipe of Native Grain Hotcakes from Better Homes & Gardens New Baking Book, p. 319. It uses mostly buckwheat flour and cornmeal and is sweetened with honey. It was a good breakfast for a day when we had another three inches of snow overnight. I probably could have made just 1 1/2 times the recipe, but I was unsure how much the guys would eat. I put the remainder into my large-sized muffin pan and baked at 375F for 20 minutes. These will go nicely with tomorrow's breakfast.

I am also baking another recipe of my variation of Ellen's (Moomie's) Buns as rolls to send with my younger stepson and his friend who are heading home tomorrow by way of Mammoth National Park.

[BakerAunt]

Thanks, RL.

Dinner on Tuesday evening was roasted chicken quarters and cut up sweet potatoes drizzled with olive oil and maple syrup, then sprinkled with rosemary. Steamed green beans completed the dinner.

• This reply was modified 8 years, 1 month ago by BakerAunt.
• This reply was modified 8 years, 1 month ago by BakerAunt.

[BakerAunt]

I order my medium rye flour from them, and I usually mix it with Bob's Red Mill Dark Rye flour.

• This reply was modified 8 years, 1 month ago by BakerAunt. Reason: fixed typo

[BakerAunt]

My younger stepson and my husband have birthdays only a couple of days apart this week, so they will share a birthday cake. Today, I baked the KAF Favorite Fudge Birthday Cake, which I've been baking for them for about five years now. I'll assemble it tonight.

[BakerAunt]

Our caravan of rental truck, long-bed pick-up truck, and Ford Explorer arrived in Indiana around 8:30 last night. When has there been snow on spring break? We did miss most of it, but the vehicle are covered with salt.

For a quick dinner, I brought with us the ingredients for tuna casserole made with evaporated milk, since we did not have time to stop at a store. I had to use canned rather than frozen peas, but I used spinach noodles and Gouda cheese. Our starving crew (my husband, younger stepson, and his friend) likely would have eaten anything, but they all praised it, and I have to admit, it is delicious. It's been a while since I've cooked for this many guys.

• This reply was modified 8 years, 1 month ago by BakerAunt. Reason: added information

[BakerAunt]

Bob's Red Mill gives free shipping for purchases over $50, and they have a variety of grains, flours, and dried beans. I like their dark rye flour in my Limpa bread.

[BakerAunt]

Riverside Len--I'm going to have to try your Oat Fruit bars. I particularly like your reduction of the sugar.

On Saturday, I baked a double batch of my version of Ellen's (Moomie's) buns as rolls. I also baked Eggnog Scones (had some frozen eggnog), and I baked the double batch of Sourdough Cheddar Crackers. All of these are for our spring break trip.

[BakerAunt]

That recipe looks great, Joan. Thanks for posting it.

On Thursday, I made a batch of Chex Party Mix and a batch of my variation of Nutritious Pop 'N Fresh Cookies. That recipe comes from a Pillsbury Booklet, #30 that came out years ago. I've been experimenting with the recipe over the years. This time instead of 2 1/4 cups Gold Medal Flour, I used 1 1/2 cups Gold Medal and 3/4 cups white whole wheat flour. I also added 1/4 cup flax meal. I used pecans and chocolate chips. Tomorrow, my younger stepson is going to help us load a rental truck, so I need snacks on hand, and we will also take them on our trip.

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