BakerAunt
Forum Replies Created
-
AuthorPosts
-
We had more soup on Wednesday, along with the rest of the cornbread muffins.
Your sub buns look great to me, Patty!
I made Maple Granola on Wednesday. It's a staple in our house, so I usually make a batch once a month.
I've been sticking to Vitacost for flour. I wait until they have a 20% off sale, then order enough items for the free shipping. My sources of vanilla are Ross, Marshall's, as well as TJ Max and the Home Store (when I can get to the two latter, which does not happen often). I like the Nieman-Massey vanilla.
Our local grocery store had a dozen eggs for $4.99. I try to catch the specials. With the spread of bird flu, I do not expect the price of eggs to go down any time soon. Indeed, the price will likely increase.
Thanks to you all for the birthday wishes!
For my birthday dinner on Tuesday, I made Pork Loin Roast with Barley, Butternut Squash, and Spinach. Normally, I use fresh organic kale, but it is only available at the Kroger in the larger town where we do the big grocery run every three weeks ago. There was a vendor at the farmers market who had a greenhouse, and she was a great source in the winter, but she stopped coming. I used frozen spinach, and it worked okay, but both Scott and I prefer it with kale. The pork loin roast came from a local vendor at our farmers market.
Thank you, Joan! Yes, I enjoyed my cake!
My birthday is tomorrow, so on Monday I baked Bischofsbrot, which is a long loaf cake full of dark chocolate chips, maraschino cherries, walnuts, golden raisins, and regular raisins. I make it with half barley flour and replaced 4 Tbs. melted butter with 4 Tbs. avocado oil plus 2 Tbs. buttermilk. I put in extra cherries and chocolate chips.
I also made dough on Monday for Whole Wheat Sourdough Cheese Crackers.
Best wishes to your son, CWCdesign, and to you as well, as I know you will miss him.
Joan--You raised your son right, as he is an excellent cook!
Our dinner tonight was more of last night's soup and cornbread.
Joan--I'm sure that your son found that chili extra good because his Mom made it!
I baked cornbread muffins to go with soup for Sunday dinner. I used two round Nordic Ware muffin pans, each with 6-heart shaped wells. The muffins were done in 16 minutes.
I made a big pot of soup for Sunday dinner using most of the turkey broth that I made late last week. I used 12 cups of broth, two cups of Bob's Red Mill Vegi-Soup mix of lentils, split peas and barley, chopped carrots, chopped celery, chopped yellow bell pepper, 8 oz. sliced mushrooms, 1 heaping tablespoon dehydrated onion, and an heaping tablespoon of Penzey' Bouquet Garni seasoning. I plan to freeze some of the soup. We had it with cornbread muffins.
When I live in apartments in Spokane and Lubbock and had no garage, clearing snow off the car was quite a chore. I made a vow that when I bought a house it would have a garage.
Our dinner tonight was the rest of the turkey pot pie.
I baked an apple pie on Friday, which we will allow to cool and rest overnight before slicing into it tomorrow. This time, I used fewer apples and baked it longer, so I am hoping for better results than I had with the last apple pie.
That dinner sounds so good, Joan. I enjoy hearing how people re-use their leftovers to create new meals.
CWCdesign--I'm glad that you got through the ice storm and power outage ok. If I have a choice between snow and ice, I will choose snow.
I made yogurt on Friday.
Dinner was leftover turkey pot pie.
I had a couple of thin slices of the Julekake for breakfast this morning. The taste is very good, which means I may give the recipe one more try. in the future. I think that I will increase the Gold yeast to 1 Tbs. I might try a doubled baking sheet to see if that prevents the burning on the bottom. I'm also wondering about lowering the temperature to 360 F.
I'm glad your orange pancakes came out so well, Italian Cook. Future-You will be so happy that Today-You made and froze those pancakes!
I find it somewhat difficult to get good oranges where I live, so buying a few to bring back from Florida helped, although I can get the Cara Cara oranges at Kroger this time of year, and those are also good for baking.
On Thursday, I baked Whole Wheat Julekake, from Ken Haedrich's Home for the Holidays: Festive Baking with Whole Grains (pp. 178-179). I first tried the recipe about two years ago and made the error of trying to cook it as one loaf in a bread bowl rather than as two loaves on a baking sheet. The result then was an undercooked center and a burnt outside. I wanted to follow the recipe more diligently than I did two years ago but trying to avoid problems.
My changes were replacing the water with buttermilk and replacing another cup of AP flour with whole wheat, using bread flour, reducing the salt to 1 ½ tsp. from 2 tsp. and adding 2 Tbs. special dry milk. I replaced 4 Tbs. butter with 4 Tbs. avocado oil. I used an orange that I brought back from Florida, using just half. The recipe calls for using a food processor to combine the half orange and ¼ cup sugar. I cut the orange into smaller pieces rather than quarters this time, which worked much better. The recipe specifies a ¼ oz. package of active dry yeast or 1 Tbs. That is confusing, as a packet of yeast contains 2 ¼ tsp. yeast. I used 2 ¼ tsp. but I used the special Gold since the sugar content is high. I had trouble with the rise. It was cool in the house until my husband got the fire going in the woodstove, but the dough took more than two hours to almost double. I hate to think what the result might have been with regular yeast. The second rise took about an hour and 45 minutes. The loaves needed the 55 minute-baking time, although I checked them 10 minutes early. I'm not happy that they are burnt on the bottom, and a little darker than I would like on the top. I will let them rest overnight and slice into one at breakfast.
In writing up my experience, I realize that I omitted ¼ cup of water by accident. For various reasons, it was hectic in the kitchen, and I missed that ingredient. That might account for the slow rise, although I ended up adding 2 Tbs. less flour. However, I think the temperature is too high for the sugar content of the bread, which has 1/3 cup honey, ¼ cup sugar, and the half orange with peel. I expect the bread will be edible, although I may have to cut off part of the bottom crust, but I am disappointed.
-
AuthorPosts
