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Mike--When I made this recipe a while ago, I filled the jars to 1/4-inch for canning and that worked well.
I had planned to bake muffins for Sunday morning, but I awoke late, so I put that off until later in the week. However, in the afternoon, I baked an apple streusel pie using some of my stash of Winesaps.
It was a good day to bake, as it has been in the negative temperatures here all day. It was -7 F this morning. It is -2 F now. Tomorrow will be very cold also, with only about 2 inches of snow but some wind.
If you work out a good brine recipe, Chocomouse, let me know. It would be great to be able to make my own--whether pickles have been in it or not.
We ran out of bread on Saturday, so I baked my adaptation of Pompanoosuc Porridge Bread. Instead of the Emile Henry Long Baker, which I think is slightly too wide for it, I baked it in a 12 x 4-inch loaf pan that is 2 ½ inches deep. That pan may be slightly too small, but the loaf still baked well. Next time I bake it, I will cut the water I use to cook the Pompanoosuc porridge by 2 Tbs. The difficulty with this bread is that the water content of the porridge is hard to estimate. I suspect that when someone uses a cup of leftover porridge, it tends to be drier, as it has more time to absorb excess moisture.
Happy Birthday, Chocomouse!
To give us a break from the Lima Beans, Rice, Ham, and Vegetables we have eaten for the past three nights, on Saturday I roasted a chicken breast, and I roasted, separately, sweet potato chunks tossed in olive oil. We had microwaved fresh broccoli as well.
Mike--I'll be interested to hear how the Winesaps work for apple butter.
What a beautiful loaf, Len!
Thanks for including the hint about dusting the braids lightly with flour. I will make a note to try that next time I do a braided loaf.
On Friday, I baked Whole Wheat Sourdough Cheese Crackers from dough I made on Sunday.
I baked Lime Pecan Biscotti on Thursday because we finished the Pfeffernusse and need something to go with tea. I cut back the sugar in my recipe by 2 Tbs. because they have always seemed overly sweet to me. I tasted a broken bit before the second bake, and I think the reduction works well. If my husband does not notice, then I will make the change permanent.
BTW, that Pumpkin Apple Cake is even better the next day, and the apple skins softened.
Oh, Navlys, being sick is no fun.
I had not planned on doing any cooking on Thursday, but this afternoon, I noticed that two of my butternut squash were starting to go bad, so after dinner, I roasted them, then pureed and froze the pulp. I was able to time it so that the squash went into the oven after the biscotti came out, so I only had to increase the heat.
While I probably could have put it off until tomorrow, I knew it would save energy to go ahead and do them tonight. We are preparing for single-digit temperatures that are to begin arriving on Saturday. We will spend the next two days preparing in case we lose power.
For all the in-door winter gardeners:
My combined Christmas/Early Birthday present is a deep 11-inch Staub skillet in a lovely red. On Wednesday, I used it to try a Washington Post recipe that came out before Thanksgiving: "Skillet Pumpkin and Apple Cake." That recipe used a 12-inch cast iron skillet, but my 11-inch enameled cast iron worked well. I replaced 1 ¼ cups of the AP flour with white whole wheat flour and used the King Arthur AP for the remainder. I added 2 Tbs. Bob's Red Mill milk powder. For the topping, I used almost three Winesap apples. I did not peel them, but next time I will, as the skin makes it hard to cut pieces of the cake. I used frozen cranberries from my freezer stash. I reduced the butter in the topping from 4 Tbs. to 2 Tbs. and replaced the deleted butter with 1 ½ Tbs. avocado oil. The cake baked well in the allotted time. I inverted it onto an 11 ½-inch platter after ten minutes rather than fifteen, and it came out of the pan beautifully. We had some for dessert tonight, and it is excellent. The spices are more muted than in a traditional pumpkin bread or cake, but the topping of apples and cranberries in this upside-down cake work well with the lower spice profile. I will bake this recipe again.
I'm glad that you got through the storm and power outage ok, Joan.
I made a turkey-vegetable barley soup for lunch on Wednesday. I will be eating it for lunch over the rest of the week.
For dinner on Wednesday, I cooked 1 ½ lbs. of large lima beans (soaked overnight) with the ham bone I had frozen from Christmas dinner. I combined it with cooked brown and wild rice and sauteed yellow bell pepper, celery, kale, dehydrated onion, and ½ tsp. thyme. Enough is leftover for at least three more meals and maybe four.
For dinner on Tuesday, I made Crispy Oven Baked Fish and Chips with Dill Tartar Sauce. We had microwaved fresh broccoli as well.
I also made yogurt on Tuesday.
The pizza looks delicious, Len. I've noted that a lot of "rye" or "wholegrain" recipes actually use very little wholegrain flour.
We finished up leftovers from last night's dinner experiment. It does not look so great, but it is tasty.
On Sunday evening, I made dough for my Whole Wheat Sourdough Cheese Crackers. I will bake them near the end of the week.
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