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We ate leftover mashed potatoes and gravy, turkey, coleslaw for me, and microwaved frozen peas and carrots for my husband.
We were running low on bread, so on Saturday afternoon, I baked a loaf of my Pumpernickel Sandwich Bread, which is part of my continuing attempt to get the recipe just the way I like it.
The ideal flour amounts appear to be 3 cups Bob's Red Mill Artisan Bread Flour and 2 cups King Arthur pumpernickel. I had 1 cup plus 2 Tbs. pickle juice left, so I used all of it and did not add more than ¾ cup water. The hydration was perfect this time. I also cut the salt back to 1 tsp., since the pickle juice adds salt. I'm still experimenting with ideal spices. This time I used 1 Tbs. caraway seed, 2 tsp. dill seed, and 2 tsp. mustard seeds. I again increased the oil from 3 Tbs. to 4, and I used avocado oil, which seems to keep the bread softer longer. The rise this time, unlike when I baked it in November, was ideal. The loaf is cooling on a rack, and the height is excellent. I look forward to turkey sandwiches for lunch tomorrow.I am very pleased with my Eggnog Sweet Rolls. I will post the recipe here at Nebraska Kitchen, even though eggnog season is over.
I made the dough and shaped Eggnog Cinnamon Rolls on Friday evening and have refrigerated the pan overnight. I will bake them tomorrow. If you are interested in the details, see the Eggnog Cinnamon Rolls thread.
On Friday evening, I finally had the time to try a recipe for Eggnog Cinnamon Rolls that would use up the rest of the low-fat eggnog I bought for baking. I decided to follow the Fleischmann's recipe, but I substituted 3 ½ cups white whole wheat flour and only used an additional 2 cups of King Arthur AP. I also added ¼ cup special dry milk and ¼ cup flax meal. I cut the salt from 2 tsp. to 1 ½ and used 1/3 cup sugar rather than 6 Tbs. I used the 1 ¾ cup of eggnog that I had and proofed the yeast in ¼ cup water. I replaced 4 Tbs. butter with 3 Tbs. avocado oil. The dough had a slower rise, needing about 90 minutes. The house was not overly cool, although I moved the dough bucket into the area with the wood stove after half an hour. I rolled the dough out to a 12 x 19-inch rectangle, using a rolling pin that gives a quarter inch thickness. For the filling, I increased the cinnamon to 1 Tbs. from 2 tsp. and added 1/2 tsp. freshly ground nutmeg. I brushed the dough with avocado oil before sprinkling the filling over it. I rolled from the long side, cut it into 12 rolls, placed them in a glass baking dish covered with saran, and refrigerated them overnight.
I'll bake them tomorrow and report on the outcome.
We have a black oak in front of the house, which drops some of its acorns into the lake. The ducks love them. Squirrels and chipmunks go for the ones that hit the ground. We have a wonderful white oak in the back. The squirrels and chipmunks love it, as do the deer.
I made muddled mashed potatoes on Thursday to go with leftover turkey and gravy. We also had microwaved fresh broccoli and finished the applesauce.
On Wednesday, I baked Pumpkin Pecan Bread. I used a Nordic Ware loaf pan that features three gingerbread men and a holly border. I did not get to use as many of my Christmas pans this year, so I wanted to use at least one more during these twelve days of Christmas.
Joan--I remember my mother making divinity, but I have never tried doing so.
They are beautiful. I once or twice did small cut-out leaves using a press cookie cutter. However, the leaves tended to fall off when the pie was cut. I shall admire but not attempt to emulate her pie crusts and lovely decor.
What a lovely, exciting gift, Joan. You will make many wonderful memories with that mixer! I'm glad that you had a good Christmas with family and friends. I've been thinking about you.
I made yogurt on Wednesday. As my husband and the dog eat some of the tub of Stonyfield yogurt that I use as a starter, there was not going to be enough for a batch tomorrow, so I used the last of the jars I made the previous week as the starter. I can only get the Stonefield yogurt in the larger town when we shop, and we want to put off the shopping trip until at least next week.
Tonight, we had more leftover turkey and gravy and finished the dressing. We also had applesauce and microwaved frozen peas and carrots.
On Tuesday, I'm making broth, using leftover chicken bones and the Thanksgiving turkey bones in one pot and the New Year's turkey bones in another pot.
For New Year's dinner, we roasted a turkey. I made dressing using the blue bag of Pepperidge Farm stuffing mix. We also had applesauce and microwaved frozen peas and carrots. Dessert was cherry streusel pie.
December 31, 2023 at 10:10 pm in reply to: What are you Baking the Week of December 31, 2023? #41466I baked a cherry pie with streusel topping, using jarred Morello cherries from Aldi's. We will have it for dessert after New Year's dinner tomorrow. My husband particularly wanted cherry pie.
The outer crust rim again got too dark. Next time, I will bake, tented for 55 minutes rather than 45 before removing the foil and letting it go another ten minutes. It seems to need more time than a blueberry streusel pie. I adapted the blueberry streusel pie technique for the cherry pie.
December 31, 2023 at 10:01 pm in reply to: What are you Cooking the Week of December 31, 2023? #41465I made applesauce on Sunday to have with New Year's dinner tomorrow.
Earlier today, I cut the rest of the Christmas ham off the bone. I froze the bone and two bags of ham chunks. I will use them over the months ahead for pea soup, black-eyed peas with brown rice, and lima beans with rice.
For New Year's Eve dinner we had ham sandwiches using the Maple Buttermilk Whole Wheat bread, with coleslaw on the side.
Mike--My college roommate improved a clam chowder recipe by adding celery seed. Otherwise, the soup was rather blah. I don't know if that would work with ham, but I like the idea of some mustard powder.
Navyls--the ratio of oil to butter is 1/3 cup oil to 1/2 cup butter. That said, I usually substitute 2 Tbs. avocado oil for 3 Tbs. butter, although in some breads I've substituted 1:1 for small amounts. As Cass once told me, however, remember that oil, unlike butter, does not have water, so sometimes you may need to increase liquid slightly.
The substitution will not work so well in recipes that call for large amounts of butter or recipes where butter is integral to the structure. Shortbread is a good example.
For my oil pie crusts, I have found that all olive oil or all avocado oil makes the crust too greasy. Since the recipe calls for 1/2 cup of oil, I make half of that canola and the other half olive oil (apple and savory pies) or avocado oil (sweet pies, pumpkin pie).
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