BakerAunt
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I baked the Butterscotch Apple Sweet Rolls on Friday morning and had two for breakfast. They came out very well. The apple filling is still tasty, so the Winesaps are a good substitution when I cannot get the Rubenettes, although I can taste a difference. I went ahead and made another batch of the filling to freeze.
On Friday afternoon, I made another batch of the filling for Butterscotch Apple Sweet Rolls and froze it.
For dinner, I made Crispy Oven Fish and Chips with Dill Tartar Sauce, which we had with fresh microwaved broccoli.
We did our big shopping trip to the county seat this morning, where we also got our Covid boosters. In the afternoon, I made dough for Whole Wheat Sourdough Cheese Crackers.
After dinner, I made dough for Butterscotch Apple Sweet Rolls. I spread the dough with the apple filling I made two days ago, then rolled up the dough, cut it, and put the slices in a greased glass dish and covered them with saran. I will let them rise overnight and bake them in the morning. I used the Ankarsrum for mixing, and I had to add an additional 2 Tbs. of buttermilk. Next time, I may hold back a quarter cup of the AP flour, or else use ½ cup of water at the start.
Len, I sometimes think that I should keep a list of what is in the freezer so that I do a better job of rotating items.
Tonight, we had chicken salad sandwiches again, with spinach on the buns I baked yesterday. I had some baby raw carrots as well.
I baked Whole Wheat/Rye/Semolina buns (adaptation of Len's great recipe) on Wednesday so that we could have chicken salad sandwiches for dinner.
On Wednesday, I made Caramelized Squash and Lentil Soup, using Daniela Galarza's recipe that I first tried about a month ago. I used a butternut squash, the last of my winter squash hoard. I had some for lunch and will have the rest at lunch during the rest of the week.
For dinner, I made Chicken salad to have on the buns I baked today.
Let us know, Kimbob. My though is that it should work like buttermilk.
Joan--Have a wonderful trip and enjoy that sweet little great-granddaughter!
I made yogurt on Tuesday. I also made apple filling for Butterscotch Apple Sweet Rolls, which I plan to bake in a few days. I used eight small Winesap apples. My apples have kept well in the garage, where we keep the temperature in the upper 30s to low 40s, but I need to use them up. I usually make the filling with Rubenette apples, but those were only available briefly in the fall, and I am not sure that vendor will continue having them, so I want to see if the Winesaps will work in their place.
Glad to hear that Will is taking such good care of you, CWCdesign.
Monday night's dinner was leftover roast chicken and dressing, more of the applesauce, and a very nice green salad.
Picaridin also protects against chigger mite bites. I was able to avoid them last year when I picked blackberries. Note: it's not the chiggers, it's their mites that are the problem.
That's exactly what happened to me last week, Kimbob. I found the tick while showering. I finished up my antibiotics last Tuesday. From now on, I go into the woods doused in Picaridin, which works very well. (CWCdesign told me about it.) I got mine from REI.
We had an unconventional Easter dinner of roast chicken, Pepperidge Farm Dressing (Blue Bag, of course), and microwaved fresh broccoli, applesauce from the freezer, with more apple cake for dessert, as well as an Easter Egg York peppermint patty.
Oh, and the UCLA women won the basketball championship! This Bruin is quite happy about that.
We had the last of the pork loin slices for dinner on Saturday. I roasted potato chunks to go with them, and we also had microwaved frozen mixed vegetables.
I baked Hot Cross Buns on Good Friday. My recipe was adapted from one that ran in the Los Angeles Times food section sometime in the 1980s. I have adapted it over the years to make it more whole grain and to use some honey as well as sugar. It has never been a recipe that rises quickly, especially with the large quantity of whole wheat flour and some oats, even though I use the Gold yeast for sweet dough. Both rises required two hours each. In addition to the cup of golden raisins, I added ¼ cup each of candied orange peel and candied lemon peel that I rehydrated with a bit of orange and lemon juice, then mixed with the raisins, I used the Ankarsrum for the first time with this recipe that I have previously mixed and kneaded in the Zo bread maker. It worked very well, even in mostly incorporating the fruit when I added it at the end of kneading. I do not make the crosses but slather on glaze to cover the tops. We each ate two for dessert at dinner tonight. Scott though these were my best Hot Cross Buns ever, and I agree.
We had salad again with more of the coated pork loin slices I made last night. Then we had freshlyt baked Hot Cross Buns for dessert.
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