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Follow-Up on Pumpkin Cake: When I went to trim the cake to assemble it the next day, I discovered that it had not cooked through in the center. I am kicking myself for not having used my trusty digital thermometer. To try and salvage the cake, as my husband wished, I set the oven at 350F and put the halves and the trimmed pieces in for about 25 minutes, which dried them out enough that most of the cake (thankful it is small) is edible. Next time, I will cook it longer and use the digital thermometer!
Mike--I was looking at apple butter recipes, and I may try the one you made, although I will need to halve it, as I only have a 3 1/2-quart crock pot. In reading various recipes, I think that the headspace for canning apple butter should be 1/4-inch rather than 1/2 inch. While someone in the comments on the recipe says 1/2 inch, other recipes, and the Ball canning recipe, say 1/4 inch, which would be the same headspace as jam.
On Wednesday, I baked my adaptation of the pumpkin cake recipe that came with the Nordic Ware 3-D pumpkin pan. The pan bakes the two halves of the pumpkin, which I will assemble tomorrow with some glaze to stick them together. The recipe uses 1 2/3 cups AP flour. I substituted in 2/3 cup barley flour. I added 2 Tbs. milk powder and 1 Tbs. flax meal. I replaced 1/3 cup butter with 4 Tbs. of avocado oil and deleted the water, since my homemade pumpkin puree has more water than canned pumpkin. I look forward to assembling the little cake tomorrow.
I first adapted this cake and wrote up notes on it on October 10, 2020 but never got back to trying it again until today. I am on a mission to use all of my lovely autumn Nordic Ware pans before the end of November.
I roasted chicken thighs for Wednesday's dinner, which we had with leftover roasted potatoes and carrots and microwaved peas. We will have leftover chicken for another two meals with different side dishes.
I baked Skeptic's Pumpkin Biscotti on Tuesday in honor of Halloween. I used autumn-colored sugar to sprinkle on top of them.
I also baked another recipe of crackers from that pizza crust/flatbread recipe that Ken Haedrich has. This time, I replaced half of the whole wheat flour with barley flour and baked each tray for eleven minutes instead of ten. The previous batch was somewhat bland, but these crackers have more flavor. I may try half barley and half Italian-style flour next time. These crackers are still sturdy enough to withstand my covering them with hummus.
I made yogurt on Tuesday. Dinner tonight will be leftover pizza and coleslaw.
Our temperatures went to the low 20s, and we are having our first snow of the season this Halloween. It is not sticking, but the larger flakes are falling.
Our temperatures will go below freezing tonight, so that is the end of the outside garden. My husband has planted some lettuce and kale and is using the grow lights. We will see how that goes.
For next year, I have already put in a request for us to plant fairy tale pumpkin. We can probably run the vine along the side of the house.
I was able to buy Rubinette apples from a local vendor a couple of weeks ago. These are the perfect apples for the filling for the Butterscotch Apple Sweet Rolls that I baked a couple of weeks ago, using some filling from Rubinette apples that I had frozen last year. On Monday, I made and froze filling for two future batches of these sweet rolls. I did not have quite enough for a full third batch, so I made a smaller amount of about 2 cups, which I will also freeze. I plan to try it in a braided sweet bread recipe.
For dinner tonight, we had salmon and couscous with Greek seasoning and the last of the green beans from our garden. Tonight, our area will be below freezing, so my husband picked the rest of the squash and the green tomatoes.
I remember that article on Mis en Place and Sarah's definition that I will paraphrase as "French for having someone to do the dishes after you cook or bake!"
I baked a Sourdough Pan Pizza for dinner tonight. It was misty/rainy today, and the dough was very wet. It was a sticky mess to get it out of the bread machine. However, it made an excellent crust. I did my usual toppings. The tomato sauce, from our tomatoes, came from the freezer where I stashed it in the late summer. The red bell pepper and green onion tops are from the garden and my husband's pot of green onions. I added a yellow bell pepper from the farmers' market, along with mushrooms from the grocery. Of course, I used Canadian bacon, mozzarella, and Parmesan. I added a few Greek olives on my half.
Much probably depends on the brand. I have been very happy with my smaller and larger Silpat mats that were made in France. As Mike notes, however, they are the type that cannot be cut or cut on.
The ones of Chinese origin that King Arthur sells have been less than satisfactory in that they are thinner and are harder to clean. I had to throw one away. The other one I only use when I make a braided bread, as it has the directions printed on it.
Joan--You never know. At some point the yearning for a coconut pie may overwhelm her, and she will bake one! I still recall when my younger bonus son called me for the crumb-topped apple pie recipe. He did use a purchased crust, but he made the filling himself and took it to a group Thanksgiving dinner.
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!
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