BakerAunt
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I still have some Winesap apples, although they are getting wrinkly. I used four of them on Wednesday to bake my adaptation of King Arthur's Sugar-Coated Apple Cobbler. That leaves me with three to use, probably in a cake.
For Wednesday's dinner, I made a farro stir-fry with chopped carrots, celery, kale, and sliced mushrooms. I added ½ tsp. of Penzey's Justice spice blend. We had it with the last two chicken thighs that I had roasted on Monday.
We had more of the black-eyed peas with rice and ham.
I made yogurt today.
I'm glad your bread turned out well, CWCdesign. I used two smaller Pullman pans, without lids, for a bread that I tried, and they are great for supporting doughs with a higher liquid content. I also liked the taller, not as wide shape, so I'm planning on more experimentation--especially to justify having bought the two pans for that specific recipe. 🙂
That looks good, Joan! I'm also working on using stuff from the freezer. I roasted chicken thighs for dinner on Monday, which we had with roasted sweet potato chunks and microwaved fresh broccoli.
For us, Sunday dinner will be more of the Black-eyed peas with rice, ham, and vegetables that I made yesterday.
Back in the days when I would eat butter with abandon, I tried a new King Arthur recipe from an email, "Fresh Apple Cinnamon Scones." I loved them warm from the oven, but the texture tended to get mushy after they cooled, due to the apple. I began to wonder recently if I could make an oil version using more of these drying out Winesap apples that are too firm for a good pie. On Sunday, I experimented with doing so. I replaced 1 ¼ cup of the AP flour with Irish-style flour. I used just 2 tsp. of baking powder and ¼ tsp. baking soda. I cut the salt by a third. I used 1/3 cup canola oil in place of the butter. I did not have applesauce available, so I replaced it with buttermilk, which I increased to 2/3, as I wanted to make these drop scones. I cut the cinnamon chips to 75 g. (They are so good, but they are little saturated fat bombs.) I omitted the vanilla, as the cinnamon should be sufficient flavor. I used a whole apple instead of a half one. I deleted the topping. I used the popover scoop, which produced ten scones. I baked at 375 F, having learned that oil scones do not need the high temperature of butter scones, for 25 minutes. Next time, I would pull them out after about 23 minutes, as the bottoms were slightly overbrowned. I had a warm one for teatime. I would add ½ tsp. vanilla or else a teaspoon of boiled cider next time if I do not have applesauce. However, they are still tasty.
I am now baking three loaves of my Whole Wheat Oat Bran Bread, as we are almost out of bread. I will stash two in the freezer, as I anticipate a busy couple of weeks.
I just have a sore arm, so that is a relief, as my doctor warned me that some people do have that two-day reaction.
I had a lazy day on Saturday, since I got my second Shingles shot yesterday, and I'm still recovering from the stressful week. For dinner, at my husband's request, I made black-eyed peas with the last of the ham from the freezer, sauteed yellow bell pepper, celery, and kale, dried onion, ½ tsp. thyme, and cooked brown rice. It hit the spot on a cooler day, and we have leftovers for two more meals.
We had the last of the salmon patties as sandwiches for dinner. It was nice to be able to use the microwave to warm them up.
Thanks to all for your good wishes. Alas, our power troubles were not over: See Part II in member news.
I baked Whole Wheat Sourdough Cheese Crackers on Friday from dough I made last week. I'm glad it survived our two power outages.
Wednesday night's dinner was salmon patties and roasted potato chunks with microwaved frozen peas. I wanted something quick, as there was talk of severe weather, which turned out to be the case. Fortunately, I had the food stowed away when we lost the electricity again at 7:45 p.m. See Member News, Part II for details.
Thursday night's dinner was cold salmon patties and potatoes for my husband and a cold salmon patty and the last slice of cold spaghetti quiche for me.
Congratulations to your granddaughter, Mike! I'm sure all grandparents and parents are very proud of her accomplishment.
Sunday dinner was Progresso canned chicken and rice soup. I keep it around for when we travel, but it is also good when the electricity goes out. I heated it in a pan on the wood stove.
Monday night dinner was leftover stir-fry.
Tuesday night dinner was the rest of the stir-fry for my husband and a slice of my spaghetti squash quiche, which I also had for lunch, for me.
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