BakerAunt

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  • in reply to: What are you Baking the Week of February 18, 2024? #41913
    BakerAunt
    Participant

      While we're on the subject of cookie baking, the Big Nate Comic strip has the start of a cookie baking war:

      https://www.gocomics.com/bignate/2024/02/20

      in reply to: What are you Cooking the Week of February 18, 2024? #41908
      BakerAunt
      Participant

        We had leftover roasted chicken breast, more roasted sweet potato chunks with the few that were left over from Saturday, microwaved fresh broccoli, and more of the applesauce.

        Mike--I think that any change to a new way of approaching food and nutrition initially throws us for a loop, since much of the previous repertoire gets wiped out or has to be modified, and it takes time to develop a new batch of recipes. I could not find much that was useful when I sharply curtailed the saturated fat in our meals, and I ended up pulling from a variety of sources.

        I've not had cauliflower rice, but it will probably be best NOT to think rice when you are preparing it and anticipating eating it. Instead, think of it as preparing and eating a known food in a different way.

        in reply to: What are you Baking the Week of February 18, 2024? #41899
        BakerAunt
        Participant

          I made Cornmeal Pumpernickel Waffles, one of our favorites, for breakfast on Sunday. I inadvertently left out the sugar. We each tried a double Belgium waffle without it, then I stirred 3 Tbs. of sugar into the remaining batter. They do need the sugar, even with maple syrup.

          To go with pea soup for Sunday dinner, I baked my Scottish Scones that use 1 Tbs. avocado oil, ¾ cup buttermilk, and one egg but no butter. This time I made them with half pastry flour and half whole wheat pastry flour. The dough was a bit stickier than when I made them last time with half barley flour and half AP. The other day, I found a large cutter I have that makes six hexagonal biscuits at one time, so I used it to make six, then a seventh single one, and the last a hand shaped circle. I bought that cutter from King Arthur some years ago (back when they sold interesting baking equipment) and used to use it for biscuits all the time. Now that I know where it is, I will be using it more frequently.

          in reply to: What are you Cooking the Week of February 18, 2024? #41898
          BakerAunt
          Participant

            I made applesauce on Sunday to have for dessert, after we had pea soup and Scottish Scones. The apples are from my last bag of seconds that we bought in November. I have enough for one more batch. However, about half of the apples cooked to the requisite broken down texture, and about half stayed somewhat firm, which is not ideal for making applesauce with a food mill. It was not a matter of where they were in the pot, since it was the same for those on the bottom and those on the top. This bag was supposed to be an Ida Red mix, so there is probably another kind of apple, although they look mostly the same to me. The apples released much less juice, and the flavor of this batch of sauce is somewhat blah.

            in reply to: What are you Cooking the Week of February 18, 2024? #41897
            BakerAunt
            Participant

              When we have leftover pork, I make a stir-fry with farro and vegetables. I've also used it in soba noodle stir-fries.

              in reply to: What are you Cooking the Week of February 11, 2024? #41891
              BakerAunt
              Participant

                I roasted three bone-in chicken breasts and also roasted some sweet potato chunks tossed in olive oil. We had the chicken and sweet potatoes with microwaved fresh broccoli. There is plenty of leftover chicken to use in other meals next week.

                in reply to: What are you Baking the Week of February 11, 2024? #41885
                BakerAunt
                Participant

                  You have a good attitude toward the keto baking, Mike. I'm not sure that I would. I had enough trouble cutting the saturated fat in our menus. I suppose it gets easier the more one does it, but sometimes I just want to eat a large bag of tortilla chips with salsa.

                  My husband and I are both pleased with the Pumpkin Mixed Grains Bread that I baked yesterday. I'm not sure how much to attribute to my tweaks and how much to the cup of kabocha squash puree that replaced half the pumpkin. I will bake another two loaves with all pie pumpkin after these are consumed.

                  in reply to: What are you Baking the Week of February 11, 2024? #41879
                  BakerAunt
                  Participant

                    I baked two loaves of Pumpkin Mixed Grains Bread, a recipe that had its origins in a Jane Brody recipe for Pumpkin-Rye Bread. My version is over two-thirds wholegrain, with whole wheat flour and dark and pumpernickel rye. I also added some of the King Arthur six-grain blend and this time increased it from ½ to 2/3 cup, as well as increasing the water I use from ¼ to 1/3 cup. (I substitute 1 ½ cups of buttermilk for the rest.) I found a 1 cup container of kabocha squash puree from two years ago in the freezer, so I combined it with 1 cup of pie pumpkin puree. I look forward to sampling the bread tomorrow. Just the way the dough felt and the baking smell tells me I am on the right track.

                    in reply to: What are you Cooking the Week of February 11, 2024? #41878
                    BakerAunt
                    Participant

                      I made yellow split pea soup for dinner tonight, adding some ham I had in the freezer. We have had about 1 ½ inches of snow since mid-morning, and it is sticking, so soup is perfect.

                      in reply to: What are you Cooking the Week of February 11, 2024? #41875
                      BakerAunt
                      Participant

                        Egg prices are up here, but it was about $2.18 a dozen at Aldi's when we shopped about ten days ago. Eggs usually go up as Easter approaches. but perhaps the hens do not lay as much in the winter in cold places.

                        in reply to: What are you Baking the Week of February 11, 2024? #41867
                        BakerAunt
                        Participant

                          On Valentines Day, I baked Oatmeal Date Muffins for breakfast using some Valentines paper liners.

                          For dinner, I made sourdough pan pizza.

                          in reply to: Bob of Bob’s Red Mill Died #41862
                          BakerAunt
                          Participant

                            I started a separate thread before I saw this one. Next time, I will read current posts before I post.

                            Thanks for fixing my mistake, Mike, by moving my post to this thread.

                            in reply to: Bob of Bob’s Red Mill Died #41861
                            BakerAunt
                            Participant

                              Bob Moore, founder of the Bob's Red Mill company, has passed away. I first discovered the BRM flours when I needed dark rye flour for my Limpa bread. It was so much better than the rye flour that I found in the stores. Gradually, I began using more BRM products, as they often had flours, beans, grains, seeds, nuts, and dried fruits that I could not find elsewhere. I exclusively use their whole wheat flour, which I think has a slightly sweeter taste and works better than the King Arthur whole wheat.

                              I have been somewhat disappointed in the company in the last few years, as it stopped carrying some products important to me: the ivory (white whole wheat) flour, the barley flour, the unhulled sesame seed, the dried apples, the dried cherries. I am sometimes irritated by too much of a focus on the gluten-free crowd, but King Arthur does that also. However, Bob Moore's focus on wholegrains greatly influenced my baking.

                              https://pdx.eater.com/2024/2/12/24070041/bob-moore-bobs-red-mill-death-obituary?ueid=c2ffcf78ce760c4feca3d04b80fdc8a1&utm_source=Sailthru&utm_medium=email&utm_campaign=Eater%20National%20-%2002/12/2024&utm_term=Eater%20Today

                              in reply to: What are you Baking the Week of February 11, 2024? #41855
                              BakerAunt
                              Participant

                                Note: The Leckerli are delicious. I am not going to put apple into the container to soften them. They are just the right texture and go well with tea or milk.

                                On Tuesday afternoon, I baked Bittersweet Blackberry Brownies, which are now cooling on a rack prior to being refrigerated. They are much better after an overnight rest in the refrigerator, so they will be ready tomorrow for a Valentine's Day dinner. I found this butter-free recipe last summer when I was picking wild blackberries in our woods and tweaked it a bit. It uses just 2 Tbs. avocado oil. They are a cross between fudge and brownies in the very best way.

                                in reply to: What are you Cooking the Week of February 11, 2024? #41850
                                BakerAunt
                                Participant

                                  Joan--I like your description of working a puzzle as "puzzling." Shakespeare, who did that sort of word play often, would be proud of you!

                                  Tonight, my husband pan-cooked some boneless pork chops, and we had them with more of the barley, butternut squash, and kale.

                                Viewing 15 posts - 901 through 915 (of 7,799 total)