[BakerAunt]

I baked cinnamon rolls on Sunday morning. See details in thread "Lining Pan for Cinnamon Rolls??"
I had two for breakfast. My husband had one of his at tea time and the other for dessert tonight.

[BakerAunt]

It was a busy afternoon in the kitchen. I cut up some tomatoes from the garden and made them into sauce to freeze. For Sunday dinner, I made coleslaw with cabbage and carrots from a favorite farmers' market vendor, and I made black-eyed peas with farro, ham, celery, and yellow bell pepper.

[BakerAunt]

I ended up using 2 Tbs. avocado oil to mix with the cinnamon sugar (1 cup sugar + 1 1/2 Tbs. cinnamon). It was a lot easier to spread it on the dough before rolling, and it kept the cinnamon sugar in place while cutting and placing in the pan.

I still had leakage, but it is a little easier to remove the rolls even with the leakage. I still might experiment in the future with lining the pan with parchment paper. I might also experiment with turning them out onto a platter. However, I do not have time for additional experimentation before the family reunion--even though I am certain my husband and I would be able to eat the results! I also want to take as little equipment with me as possible. I will be pre-mixing the dried ingredients, except for the yeast, so that I can dump the bag into the bread machine with the wet ingredients.

[BakerAunt]

Chocomouse--Did you mean that you replace all or some of the AP flour with first clear??

I baked my Whole Wheat Sourdough Cheese Crackers on Friday evening.

I then made up the dough for cinnamon rolls, using Mike's idea about mixing some oil with the filling. I will bake them for breakfast tomorrow.

[BakerAunt]

We had the rest of the leftover stir-fry for dinner on Friday.

[BakerAunt]

Aaron--I bought this bag earlier this year from King Arthur. It's a key ingredient in one of their rye bread recipes that I like a lot.

I was not impressed with the potato flour substitution in the Chewy Rye Semolina, so I will go back to 2 Tbs. of First Clear Flour in place of the whole grain improver to see if my impression of the difference is accurate. The texture seemed a bit less chewy and the bread slightly drier, and it had a slight depression in the center, although the latter could be from the slashing.

[BakerAunt]

I like the idea Mike. I'm going to experiment with perhaps 1 Tbs. avocado oil to 1 cup light brown sugar and cinnamon. I'll report back.

[BakerAunt]

I should add that I also pre-cook the filling (without the eggs) on the stove top, which likely reduces some of the liquid. I then whisk an egg into a small amount of the hot mixture in a small bowl before whisking it into the rest of the filling, then whisking in each additional egg.

A lot probably depends on your recipe.

[BakerAunt]

I use the USA pans. Although they are not non-stick, they do have some kind of clear coating that is susceptible to sharp implements and will also react with acidic ingredients, such as apple or blueberries.

I tried glass baking dishes--and my vegan cinnamon rolls bake in a ceramic dish--but I still had the sticking problem. I have had good results with some of my ceramic baking dishes for other sweet roll recipes, but my regular recipe calls for a 13x9 pan.

[BakerAunt]

Thanks, Mike and Len. I will be baking the sweet rolls at my husband's family reunion again this year. I want to protect my pans from anyone who might use a metal utensil to pry out the sweet roll. Leaving them in the pan works better for away from home where I do not have my storage containers and toting them along would be cumbersome. Parchment lining the bottom of the pans might be my best option in this situation.

[BakerAunt]

Joan--I had to use the 2% once. It did ok, but I prefer the slightly denser texture of the full-fat evaporated milk for my pumpkin pie recipe.

I needed to bake bread again on Friday, and my husband requested a repeat of my adaptation of the Chewy Rye Semolina Bread. I used 2 Tbs. of First Clear Flour in place of the wholegrain improver last time. This time, I substituted potato flour by weight. I want to see if it affects the texture.

[BakerAunt]

For dinner on Friday, I made Salmon and Couscous with Greek Seasoning. We had it with the rest of the green bean salad. While the flavors did not clash, I should have used dill in the couscous, so that there would not be such a noticeable difference in flavors between the couscous and the bean salad.

[BakerAunt]

I'm glad you got the site back up, Mike. Last night, my link to it had gone from "can't find" to "forbidden." I had to start typing the site name to get back here this morning.

[BakerAunt]

On Wednesday, I baked my Lime Pecan Biscotti. My lime tree has produced a nice little crop this year, so it is time to start using them. I was surprised that the rind on these limes is rather thick.

[BakerAunt]

For dinner on Wednesday, my husband pan-cooked some pork. I roasted some purple potatoes that I got from the farmers market several weeks ago. We had some leftover green bean salad as well.

On Thursday, I made stir-fry with leftover pork, deglazing liquid, soba noodles, and carrots, celery, red bell pepper (from our garden), green onion, mushrooms, a little bit of leftover zucchini, and broccoli.

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