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We had leftover chicken farro stir-fry and microwaved fresh broccoli. My elder bonus son flew home today, so it is back to just the two of us (well, three with the dog!) at meals.
I baked that batch of Cinnamon Swirl Pumpkin Rolls on Saturday morning. The cinnamon sugar mixture stays put much better in these rolls than in my usual cinnamon rolls. I think that is because it uses white sugar rather than light brown, and there are also more layers, so the cinnamon filling is not as thick in each layer but more spread out. My husband likes the interior of the rolls, but he finds the slightly harder outsides (next to the ceramic dish in which I bake them) less to his liking than the outer part on my usual recipe.
At lunch, today, my husband showed me that we were almost out of bread, so in the afternoon, I baked three loaves of my adaptation of Grandma A's Ranch Hand Bread, which is one of my favorite recipes.
Chocomouse--You are fortunate that you can grab the flour so easily when you run out!
On Friday evening, I made the dough for Cinnamon Swirl Pumpkin Rolls, a King Arthur recipe, shaped the rolls, and refrigerated them overnight. I will bake them for breakfast tomorrow morning. I follow the recipe except for substituting in 2 ¼ cups whole wheat flour and adding 2 Tbs. flax meal. I used the bread machine to do the kneading and just had to add an additional teaspoon of water.
We had leftover Turkey, Spinach, and Mushroom lasagna, leftover coleslaw, and the rest of the "chips" from a couple of days ago. Easy. Now, I can concentrate on sweet rolls for tomorrow.
For breakfast on Thursday, I baked Oatmeal Pear Cardamom Muffins. I used Halloween muffin cups, so I made the recipe as twelve small muffins. The recipe is from Marisa Moore RDA on her website. I make minor changes by using buttermilk and adjusting the baking soda, adding milk powder, and adding some walnuts. I also use canola oil rather than olive oil.
On Thursday afternoon, I baked a double recipe of Big Lake Judy's Best Ever Molasses Cookies. I heeded Mike's advice and reduced the baking time for each successive baking sheet, and I did not have any that were overdone. My husband enjoys these cookies with tea in the afternoon, and I want to send some home with my elder bonus son who leaves on Saturday, so a double recipe was needed.
I'm going to have to try making apple butter this year.
For Thursday's dinner, I made Turkey, Mushroom, and Spinach Lasagna. We had coleslaw as well.
Groan.
I made coleslaw on Wednesday afternoon. I will be making Crispy Oven Fish and Chips for tonight's dinner, along with the Dill Tartar Sauce.
I also made yogurt today.
Our temperature high today was 80 degrees.
A couple who are vendors and our farmers' market sell organic produce. Last year, they added lamb because their soil needed improvement, and the sheep were a great way to accomplish that goal, plus it gave them an item that no other vendor was selling. I did not try the lamb because we can take it or leave it, so we leave it.
I baked Whole Wheat Sourdough Cheese Crackers on Tuesday evening from dough I made last week.
I made a farro stir-fry for dinner on Tuesday, using the leftover chicken breast meat, carrots, celery, green onion, red, yellow, and purple bell peppers, mushrooms, and turkey broth.
Joan--There is nothing wrong with repeating a great meal! That's what we did tonight, as we had the leftover pea soup and pumpkin soda bread for dinner. Indeed, the leftovers gave me time to bake the peanut butter honey cookies.
Aaron--Violet is becoming quite the baker! It is nice to have someone to whom you can pass on your knowledge and skills!
On Monday, I baked "Peanut Butter Honeys," a recipe from Mumpy that is posted here at Nebraska Kitchen. I wanted to use up the rest of a jar of no-stir peanut butter that I accidentally bought. (Note to self: pay attention to words on label not just picture, as this brand also makes the natural peanut butter that does need stirring.) I made the same changes as last time by using 3 Tbs. avocado oil instead of butter, replacing the flour with white whole wheat, and adding 1 Tbs. Bob's Red Mill milk powder. I used the specified amount of salt this time rather than halving it; the salt is needed to offset the honey. This time, I also added 2 tsp. flax meal. I used local honey that I bought at our farmers' market. I used my Zerroll #40 scoop and got 23 cookies. I baked the entire batch on my 1 and 2/3 sheet pan on parchment. I initially baked for 8 minutes, rotating halfway through, then gave them an additional minute. We had some for dinner tonight, and they are excellent. Next time, I will try making them with natural peanut butter, so I will need to adjust for the oil difference.
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