BakerAunt
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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.
February 22, 2026 at 10:00 pm in reply to: What are you Baking the Week of February 22, 2026? #48573CWCdesign. I was trying not to step on Len's toes by not posting my variation, but since you asked about using the Zo, I hope that is OK with Len. I have a copy that I wrote up for myself that uses my Zo for mixing and kneading a single loaf or for buns. I have posted it in the recipe section for you. Enjoy!
The amounts I posted in the Ankarsrum thread are for two loaves. That would be too much dough for the bread machine.
Today, I tried two loaves of Whole Wheat, Rye, and Semolina Bread, using the Ankarsrum to mix and knead it. This is Len's recipes, with a couple changes I made and doubling it. I will list my ingredients and amounts at the end of this post. I initially held back 86 g of the bread flour, but all was required. I kneaded it for 8 minutes, then another two, then two more. The house was cool, so I needed to add 15 minutes to both rises. The loaves had lovely oven spring, much more than with my previous mixer. I achieved similar heights with this bread when I baked a loaf in Florida. At the time, I attributed that to the humidity there, but I was also using a bread machine, which may have done a better job of kneading. Perhaps this is another example of how the Ankarsrum does a better job of hydrating the flour than my last mixer did.
List of ingredients:
115 g semolina flour
117 g dark rye flour
229 g whole wheat flour
2 Tbs. milk powder
286 g bread flour
1 1/4 tsp. salt
1/2 cup water
3 1/4 tsp. yeast
1 1/2 cups buttermilk
2 Tbs. honey
2 eggs
6 Tbs. olive oilOn Sunday, I baked two loaves of Whole Wheat, Rye, and Semolina Bread. It was my first time making this dough with the Ankarsrum, and these loaves are beautiful. (See Ankdarsrum thread for details.)
February 22, 2026 at 3:43 pm in reply to: What are you Cooking the Week of February 22, 2026? #48566We will have leftover soup and Pumpkin Soda Bread, while contemplating the 2 1/2 inches of snow we have gotten and speculating as to whether we will be getting more overnight.
On Saturday, I baked two loaves of Pumpkin Soda Bread, a recipe that I adapted from Ken Haedrich's The Harvest Baker. My changes are increasing the pumpkin to one cup, substituting Irish-Style flour for some of the AP flour, and replacing the butter with avocado oil, I have in the past baked the loaves on a baking sheet, but the bottoms tended to burn. This time I used two round Silverlake pans that measure seven inches across the bottom with a slight flare. I bought these British pans from King Arthur a long time ago. (They had a sweet cake made with tea and fruit that used one.) I prepared the pans by spraying with Vegalene, lined them with parchment paper circles, and sprayed the papers. For shaping, I took half out of the mixing bowl (used my scale) and plopped it in the center of each pan, then used my scraper to shape it around the edges. They baked very well, perhaps a smidge more done on the bottom than I would have liked but not burnt. I will reduce the baking time from 40 to 38 minutes next time I bake the recipe.
February 21, 2026 at 7:08 pm in reply to: What are you Cooking the Week of February 15, 2026? #48561Dinner on Saturday, at Scott's request, was soup made with Bob's Red Mill mixture of red and brown lentils and green and yellow split peas. I used some of the turkey broth I made yesterday, ground turkey, chopped carrots, celery, orange and red bell peppers, and sliced mushrooms, as well as 1 Tbs. dehydrated onion reconstituted with water. I used 1 Tbs. Penzey's Ozark Seasoning. At the end, I stirred in kale sauteed in olive oil. We had it with the Pumpkin Soda Bread on this colder night. Our weather was back in the 20s and 30 Fs today, with snow predicted tonight and maybe tomorrow.
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