[BakerAunt]

Bagels are on my baking list for 2026, Mike.

I was pleased with how my Pfeffernusse turned out this year. I was able to order the candied citron from Sal and Frank back in November. Thanks to Italian Cook for recommending the company to me. This is the second time I've ordered from them.

This year, I did not use the Boynton Anise extract that I used last year. It was just not the right flavor. I had an older small bottle of it as well, and it did not have any Anise smell to it. I dumped both of them. However, I had some Loran Anise oil that smelled fine. I googled and found that I should use a quarter of the measurement for anise extract, so I used 1/8 tsp., and that was just right. Scott says he does not care for anise, but I note that he eats the Pfeffernusse, maybe because of the powdered sugar.

[BakerAunt]

We had leftover noodles with turkey and vegetables from a few nights ago for dinner on Friday.

[BakerAunt]

The trifle is beautiful, Mike.

Merry Christmas to all my baking friends at Nebraska Kitchen.

[BakerAunt]

For Christmas dinner on Thursday, I made Maple-Glazed Pork Tenderloin and muddled mashed potatoes. We also had apple sauce from the freezer and microwaved fresh broccoli.

[BakerAunt]

I baked Pfeffernusse on Wednesday (Christmas Eve) because for me it is not Christmas without Pfeffernusse.

[BakerAunt]

On Tuesday, I baked my oil-based sugar cookies. This time, I used whole wheat pastry flour in place of the white whole wheat flour and King Arthur AP in place of the Pillsbury or Gold Medal AP. I flattened the balls with a juice glass, after spraying the bottom with non-stick spray. (I had to repeat every six cookies.) I put mixed red, green, and white sprinkles in the center of each one, then used my finger to spread it over the surface. I will wait until tomorrow to taste one, as the nutmeg and vanilla need an overnight in oil baking to develop the flavor.

Follow-Up Note: the cookies came out very well. They are not quite as soft as before, but they are also not oily. I think pastry flour absorbs oil more effectively. I will continue using half whole wheat pastry flour, but I will use Pillsbury or Gold Medal flour rather than King Arthur AP next time in order to product a lighter cookie.

[BakerAunt]

For dinner on Tuesday, I had thawed a cooked half turkey breast from Thanksgiving and the leftover gravy I had frozen as well. I sauteed sliced carrots and celery, chopped red bell peppers (the ones that finally ripened on the plants we brought inside to overwinter), and a half pound of sliced mushrooms in avocado oil. I added the gravy and simmered, then added the cut-up turkey (prepared by Scott). I boiled some noodles, being sure to drain the about two minutes early, then combined them with the turkey mixture. We have enough for a couple more dinners.

[BakerAunt]

On Monday evening, I baked Spiced Rye Ginger Cookies. The dough was a bit dry, either because the weather here is very dry or because I put in 2 Tbs. milk powder. In the future, I will omit the milk powder. I had to wet the balls of dough slightly in order to get the sugar to stick to them.

Note: I will not be adding any powdered milk to this recipe in the future. It threw off the hydration, and the cookies are harder, not the usual soft ones. I also slightly overbaked them, not realizing just how much the moisture had decreased. They are edible, by me, but I will not be gifting any of these.

[BakerAunt]

I made yogurt on Monday. We had leftover soup for dinner. Tomorrow, I will cook again.

[BakerAunt]

My husband favors Ever Crisp apples, which I seem to recall are a cross with Honey Crisp and another apple. We buy them in November at an apple orchard about an hour from here, and he happily munches them into January or February. I have gotten to the point where I do not buy apples out of season anymore.

[BakerAunt]

No baking here today, but cookies are on the baking horizon this week.

[BakerAunt]

We had leftover soup from the freezer for dinner tonight, with enough left for tomorrow. I had planned it so that I would not need to cook the day we returned home. We had it with Rye-Barley Crispbread left from the trip.

[BakerAunt]

Saturday night's dinner was salmon patties from the freezer, frozen before we left on vacation, which we had on the remaining two buns from the trip.

It was great visiting with Joan. Her wonderful pound cake tastes even more wonderful on her lovely green plates with the flowers. Mrs. Cindy always said that if you can meet another baker from the Baking Circle, you should always do so. I think that she met more than any of us.

[BakerAunt]

Aaron--Yes, cream of tartar is necessary for a good snickerdoodle. I checked my favorite snickerdoodle recipe, Pumpkin Snickerdoodles, from Martha Stewart Living (November 2015). I was paging through the magazine before a dental appointment ten years ago, and the staff kindly xeroxed the recipe for me. The recipe called for melted butter, which makes me wonder if I can work up an oil version....

[BakerAunt]

On Wednesday, I baked Oatmeal Date Muffins. I also baked Whole Wheat/Rye/Semolina buns from Len's recipe. I usually bake it as 10, but since we were in Florida and I only had a smaller rimmed baking sheet, I baked it as eight, with six down each side, and the last two centered down the middle. To cover it, I used the 13 x 9-inch rectangular cover that I bought from King Arthur as a way to cover sweet rolls when I'm traveling without my home kitchen tools. It worked very well.

My breads rose really well in Florida, as well as faster than usual. I think the humidity plays a big part in that.

We arrived home on Saturday after a three-day drive back from Florida.

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