BakerAunt
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How much sugar was in the dough?
Also, how much liquid?We stayed in the 30s today, but the sun was strong.
On Sunday, I roasted the large Fairy Tale pumpkin that I bought last October at Kroger. I was able to fit the two large halves (I cut it vertically) into my large Calphalon Roaster. With this kind of pumpkin, a high-sided pan is a necessity because the pumpkin releases a fair amount of water. After I scooped the cooked pumpkin out, I divided it among two colanders set over bowls and allowed more water to drain before I pureed the pumpkin in my food processor. I divided it up into containers and found a way to stash it in the freezer. I started this project in the late morning, so that I could use the oven to take advantage of the power the solar panels were generating.
Dinner tonight was the remainder of the pork loin roast with butternut squash, barley, and kale.
On Saturday, I made dough for Whole Wheat Sourdough Cheese crackers, which I will bake later next week. When I went to the store, all the gallon jugs of 1% milk were marked down to $2.50, but the expiration date is March 2. (Ditto for the 2% milk.) I could have bought a half gallon with an expiration date further out but for $2.69. My sourdough is milk-based, so perhaps a couple of sourdough projects will be in order to use up as much of the milk as I can.
February 28, 2026 at 8:32 pm in reply to: What are you Cooking the Week of February 22, 2026? #48621On Saturday, I noticed that the small fairy tale pumpkin that we grew, the only one that developed enough to harvest before the late autumn freeze, was starting to get a spot, so I roasted and processed it. The yield was 17.4 oz. I'll use 16 oz. to make pumpkin bread next week.
For dinner, we had more of the pork loin roast with butternut squash, barley, and kale.
I had two overripe bananas in the freezer, and two more in the refrigerator that Scott insisted were overripe. Actually, they were not, but I think he wanted Banana Oatmeal Muffins, so I baked those on Friday morning. The recipe made 15.
February 27, 2026 at 6:11 pm in reply to: What are you Cooking the Week of February 22, 2026? #48612We took a break from the pork roast on Friday, and I made Pecan Crusted Salmon with roasted potato chunks for dinner. We also had microwaved fresh broccoli.
On Thursday, I baked my olive oil and barley version of the Lemon Oatmeal Cookies recipe that Joan introduced to us at Nebraska Kitchen. I got 32 cookies, using a #30 scoop. The cookies on the second of the three baking sheets got overbrowned on the bottom. As the first tray had to bake longer than 13 minutes, I thought the second would bake in the exact time. Wrong. I pulled the third sheet, with just cookies out at 12 minutes, and they were fine.
February 26, 2026 at 5:26 pm in reply to: What are you Cooking the Week of February 22, 2026? #48607Thursday night's dinner will be a re-run of last night's.
I made another batch of yogurt today,
February 25, 2026 at 7:26 pm in reply to: What are you Cooking the Week of February 22, 2026? #48598Wednesday's dinner was Pork Loin Roast with Barley, Butternut Squash, and Kale. I like to make this recipe twice in the winter. The roast came from the farmers market several weeks ago, while the butternut squash came from the autumn market. We had sunny weather, which melted much of the snow, but the high was still in the mid-30s today. For dessert, we had thin slices of the Orange Barley Pound Cake I baked yesterday.
February 25, 2026 at 7:26 pm in reply to: What are you Cooking the Week of February 22, 2026? #48597Wednesday's dinner was Pork Loin Roast with Barley, Butternut Squash, and Kale. I like to make this recipe twice in the winter. The roast came from the farmers market several weeks ago, while the butternut squash came from the autumn market. We had sunny weather, which melted much of the snow, but the high was still in the mid-30s today. For dessert, we had thin slices of the Orange Barley Pound Cake I baked yesterday.
I saw this cartoon and wanted to add the link to this discussion:
https://www.msn.com/en-us/lifestyle/family/daddy-daze-by-john-kovaleski/ss-AA1X2lUr#image=1
February 24, 2026 at 10:28 pm in reply to: What are you Baking the Week of February 22, 2026? #48595On Tuesday, I baked Orange-Barley Pound Cake, a recipe that I adapted last year from a favorite Martha Stewart one. This year, I used cream cheese rather than replacing it with Greek yogurt because I needed to use up the 4 oz. that I had left after baking the pumpkin squares last week.
For those interested in the changes, I posted about it last year in this thread:
February 24, 2026 at 10:27 pm in reply to: What are you Cooking the Week of February 22, 2026? #48594Chicken and chocolate are known cures for whatever ails a person!
We had more of the soup and pumpkin soda bread for Tuesday night's dinner.
Thanks, Len, and thank you so much for the original recipe. It has become one of our favorites.
February 23, 2026 at 7:45 pm in reply to: What are you Cooking the Week of February 22, 2026? #48582That is excellent advance meal prep, Len. Future you will applaud your efforts!
Joan, I hope your head feels better soon.
On Monday, I roasted and pureed two more small pumpkins. I will freeze it.
Dinner was more of the soup and Pumpkin Soda Bread. We cut into the second loaf tonight.
We had another half inch of snow overnight, but I am grateful we did not have as much as Mike did in Nebraska. Our roads were in good shape, a blessing, as I had a doctor's appointment today.
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