BakerAunt
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Scott thanks you, Joan.
I agree with you about stove top stuffing. Yuk.
I always use regular whole wheat flour for that bread.
I made the chocolate glaze for Scott's cake on Tuesday morning, and we began the birthday celebration at teatime, although I have coffee with chocolate cake. We had more for dessert with dinner, this time with milk.
Groan. However, I salute your punning prowess, Mike
I had planned to cook a chicken and rice dish for dinner on Tuesday in honor of Scott's birthday. However, after we had some of his chocolate cake after 3 p.m., and I had some coffee while he had tea with his, I saw an Ancestry email, opened it, and the next thing I knew, Scott was asking me about dinner at 6:15 p.m. Oops. Fortunately, we had enough stew and rolls for one more night, and I will do the chicken tomorrow. Stew is perhaps more in keeping for St. Patrick's Day.
The Ancestry search that was set off ended in my finding a picture of one of my great, great-grandmothers and a relative to contact who may have some additional information about that part of my family.
I also made yogurt on Tuesday.
We have had snow on and off all day Monday. I made Maple Granola, just as we finished the previous batch. In the afternoon, I baked my version of King Arthur's Favorite Fudge Birthday cake. The two layers are now cooling. I will not, alas, be making that lovely high-fat ganache, but I will be making a chocolate glaze to spread between the layers and on top.
We had more of the beef stew with the butternut squash rolls.
What a beautiful loaf, Kimbob!
On Sunday, I baked Orange Biscotti with mini chocolate chips and pecans, using the Cara Cara oranges. I have been developing this recipe, and they really turned out well, even though the logs slightly baked into each other. I carefully separated them with a spatula before they cooled and I cut them to go back for the second bake.
I also decided to try that recipe for Butternut Squash and Pepita Breadsticks, but to make it as 12 rolls. I had to add an additional 2 Tbs. of buttermilk to the dough. The rolls came out great, although next time, I will cut the baking time from 30 minutes to about 28 minutes, as they were a slight bit dark on the sides.
I made beef stew for Sunday's dinner. When the time comes to thicken it, I have been using ½ cup of quick oats that I grind to flour and then mix with water to make a slurry. It gives a slightly sweet taste to the stew and adds nutrition.
Well, I had plans, but I did not get the pie made yesterday, and we were busy this morning. I could have baked it this afternoon, but with my husband's birthday next Tuesday, that would mean two major desserts sharing the same time-space continuum, in a house with just two people, so I will do the apple pie once the cake is gone.
That's a great Pizza Pi, Len!
We repeated last night's dinner.
Kimbob--I am so sorry for your losses. I had actually been thinking about you just the other day and wondering if you would be posting again someday.
Your breads are lovely.
I baked Butternut Squash Muffins on Friday, made with the puree I made on Wednesday, and we each had one at teatime.
I used a small spaghetti squash, the last of those I bought in the autumn, to make a small Spaghetti Squash Lasagna for dinner on Friday. There is enough for one more meal. We had it with the last of the bag of peas from the freezer. We had planned to do our big grocery shopping run to the county seat today, but with winds at 40 mph for much of the day, we decided to postpone it.
Your large pot pie looks great, Skeptic.
I've always wondered about wind turbines in a tornado. Thanks for posting, Mike.
I roasted and processed my last pumpkin on Thursday. For dinner, to go with the remaining pork, I roasted potato and carrot chunks. We also had microwaved frozen peas and applesauce thawed from the freezer.
That is a lovely loaf, Len.
I needed to bake bread on Wednesday. I had planned to bake the Millet Bread from King Arthur's Whole Grain Baking Book, but the millet must be cooked the previous night, and last night's storms, and two tornado warnings, kept me from doing so. Instead, I chose the Multigrain Bread that I have been developing but had yet to make with the Ankarsrum. This recipe uses malted wheat flakes, which King Arthur has discontinued, but I still have a partial bag and found an unopened bag in my second refrigerator, so I have enough of that ingredient for a while. I threw in about ¼ cup of buckwheat flour to use it up.
The dough is a heavy one, due to the grains, so it took longer than expected to knead, although I may not have had the dough roller in the correct position initially. The dough required 90 minutes for the first rise, but the house was cooler than usual. The second rise, after Scott got the woodstove going well, took just an hour. While I have baked two 9 x 5 loaves in the past, it was almost too much dough for the pans, so I now bake this recipe as three 8 x 4 loaves.
To serve with the leftover pecan coated pork for Wednesday's dinner, I made a stir-fry with farro cooked in turkey broth from the freezer, and sauteed carrots, celery, mushrooms, and frozen peas. I also made yogurt today and roasted and pureed two butternut squash.
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