BakerAunt

Forum Replies Created

Viewing 15 posts - 901 through 915 (of 7,944 total)
  • Author
    Posts
  • in reply to: What are you Baking the Week of April 28, 2024? #42535
    BakerAunt
    Participant

      That is a wonderful looking pie, Joan! Congratulation on posting a picture! You are ahead of me on that. I am still trying to get the pictures off the phone and onto my computer. I have a Samsung Galaxy, which seems to have a different set-up from the I-Phone.

      We were out of cookies to eat with tea. My husband chose Soft Oatmeal Raisin Cookies, so I baked a double recipe on Friday morning.

      In the afternoon, I used the last two blood oranges to bake Blood Orange Barley Cake in my 6-cup Bundt pan. I will glaze it tomorrow, and we will begin slicing it for dessert.

      in reply to: What are you Cooking the Week of April 28, 2024? #42528
      BakerAunt
      Participant

        I made a farro stir-fry on Thursday, using the leftover roasted chicken breast meat and green onions, celery, carrots, an orange bell pepper, mushrooms, and kale (from the pot my husband grows on the porch), with broth from the freezer. We have enough for another meal.

        in reply to: What are you Baking the Week of April 28, 2024? #42519
        BakerAunt
        Participant

          I was going to bake muffins this morning for breakfast, but I awoke later than planned, so before dinner on Wednesday, I baked my adaptation of Butternut Squash Muffins with Crumb topping, from Ken Haedrich's The Harvest Baker. We each had one for dessert after dinner.

          in reply to: What are you Cooking the Week of April 28, 2024? #42518
          BakerAunt
          Participant

            On Wednesday, I roasted two bone-in chicken breasts that we got on sale when we shopped yesterday. I also roasted sweet potato chunks separately and microwaved frozen green beans.

            in reply to: What are you Cooking the Week of April 28, 2024? #42511
            BakerAunt
            Participant

              Thank you for the compliment, Len. We have really enjoyed that tart!
               
              We finished the Potato, Spinach, and Ham Tart for dinner tonight, along with some microwaved fresh broccoli. I typed up the recipe today. to put into my notebook. I thought of trying to post a picture of it, but like Joan, I am still trying to figure out the digital issues.

              in reply to: What are you Cooking the Week of April 28, 2024? #42505
              BakerAunt
              Participant

                We had more of the Potato, Spinach, and Ham Tart for dinner on Monday and agreed that it was just as good today as yesterday.

                in reply to: What are you Baking the Week of April 28, 2024? #42504
                BakerAunt
                Participant

                  I baked Rye Barley Crispbread on Monday afternoon.

                  in reply to: What are you Cooking the Week of April 28, 2024? #42489
                  BakerAunt
                  Participant

                    Mike--We buy our frozen cod at Aldi's and have been pleased with it. When we bought some Alaskan cod from the local supermarket during the pandemic, we noted that it did not taste very good and was somewhat rubbery. We have stuck to Aldi's cod ever since then.

                    in reply to: What are you Cooking the Week of April 28, 2024? #42488
                    BakerAunt
                    Participant

                      Our weather shifted from cooler to highs in the mid-70 F these past two days. I had one winter squash left, a little Autumn Frost, so on Sunday I went ahead and roasted it and made soup from it to go with today's and tomorrow's lunches. The squirrels and chipmunks cleaned up the seeds I put out from it in record time.

                      Dinner on Sunday was Potato, Spinach, and Ham Tart. The inspiration was Ken Haedrich's "New Potato, Spinach, and Blue Cheese Skillet Tart," in The Harvest Baker, but my changes make my tart a completely different recipe. I used 1 ¾ pounds yellow potatoes, and just 4 oz. of spinach. (The organic at the farmers market is $6 for 4 oz. so I'm not putting in more.) I used green onion, since my husband can eat it. I added a yellow bell pepper and 8 oz. sliced mushrooms because I like more vegetables. I replaced the blue cheese with low-fat grated mozzarella and the bacon crumbles with 2 cups of diced ham. I deleted the garlic and used ¼ tsp. thyme, ½ tsp. dried rosemary, and 1 tsp. Dijon mustard. I kept the Parmesan, but I replaced the ½ cup of heavy cream with evaporated milk. I used my buttermilk-oil partly whole wheat crust. I did not use a cast iron skillet, which I doubt would work with my oil crust, which requires blind baking before adding the filling. Instead, I used a 10-inch ceramic Emile Henry pie dish. I did not increase the crust, so it was thinner than usual, which gave it a great taste that I associate with the pot pies of my childhood. I baked at 375 F convection for 35 minutes. I liked the flavor, and my husband had seconds, so he liked it as well. The pie had just a bit too much liquid, probably from the additional vegetables, so next time I make it, I will account for that.

                      in reply to: What are you Cooking the Week of April 21, 2024? #42472
                      BakerAunt
                      Participant

                        I made yogurt on Saturday.

                        I cut up the rest of the ham and froze most of it, as well as the bone. I had planned a Potato, Spinach, and Ham tart for dinner, as I was able to score both fresh spinach and green onion at this morning's farmers market, but I did not have time to make it because we had the chance to Skype with the grandson for the family celebration of his first birthday in the late afternoon. So, we shifted to ham sandwiches and salads for dinner.

                        in reply to: What are you Baking the Week of April 21, 2024? #42467
                        BakerAunt
                        Participant

                          We were out of cookies for teatime. I remedied that situation early Friday evening by baking Big Lake Judy's Best Ever Molasses Cookies, which are a favorite of ours. My only changes are to halve the salt and add 2 Tbs. Bob's Red Mill milk powder.

                          in reply to: What are you Cooking the Week of April 21, 2024? #42466
                          BakerAunt
                          Participant

                            I made Salmon and Couscous for dinner on Friday, which we had with microwaved frozen peas.

                            in reply to: What are you Baking the Week of April 21, 2024? #42461
                            BakerAunt
                            Participant

                              Your muffins sound delicious, Chocmouse.

                              I will bake my Whole Wheat Sourdough Cheese Crackers on Thursday evening. I was going to do it this afternoon, but we had something unexpected arise that took up a large chunk of it.

                              in reply to: What are you Cooking the Week of April 21, 2024? #42460
                              BakerAunt
                              Participant

                                Our dinner on Thursday was ham sandwiches on the Rye Semolina Rolls. We also had a salad.

                                in reply to: What are you Baking the Week of April 21, 2024? #42455
                                BakerAunt
                                Participant

                                  I baked Jammy Muffins on Wednesday morning, using a jar of black raspberry, blackberry, and raspberry jam that I had canned nearly two years ago. My base recipe was "Cherry Almond Muffins," which appeared in King Arthur Flour's discontinued The Baking Sheet 20.4 (Summer 2009), p. 13. In addition to the jam substitution, I replaced ¼ cup of the flour with quick oats and the other two cups with white whole wheat flour. I reduced the sugar from ½ cup to 1/3 and next time will try ¼ cup. I also reduced the baking powder from 1 Tbs. to 2 ½ tsp. and halved the salt. These muffins are a great way to use surplus jam.

                                  In the evening, I baked Blood Orange Almond Cake, which I adapted from a Nordic Ware recipe. I decided to use my 6-cup Bundt pan instead of a loaf pan, so the baking time was a bit shorter at 40 minutes. (I always check with the instant thermometer; it should be 200 F when done.) I delete ¼ cup of sugar in the cake and use a different glaze--about half of what the original recipe uses. I will glaze it tomorrow.

                                Viewing 15 posts - 901 through 915 (of 7,944 total)