BakerAunt

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  • in reply to: Wheat prices continue to rise #39613
    BakerAunt
    Participant

      I want to know why mayonnaise is selling for $4.98 a jar. Is it a result of the earlier egg shortage?

      in reply to: What are you Baking the Week of June 25, 2023? #39612
      BakerAunt
      Participant

        My friend arrived on Tuesday evening for her third, and what will likely be her last visit to this area for a long time, now that her mother has passed away. My friend has a milk allergy, so I baked the Spiced Pumpkin Rye Bread from the Rye Baker blog for us to enjoy at lunch tomorrow and the next day. I also baked Big Lake Judy's molasses cookies.

        Wednesday evening, I made the dough and shaped my Cinnamon Rolls for Vegans, which I will bake for breakfast tomorrow, the last day of my friend's visit. This morning, she guided me through the steps to make almond milk. I now feel confident that I can make it whenever I have guests who have milk allergies or who are vegan.

        in reply to: What are you Cooking the Week of June 25, 2023? #39611
        BakerAunt
        Participant

          I agree with you, CWCdesign about being spoiled by good corn. I will only eat sweet corn in the summer from the farmers' market.

          On Wednesday, I made Crispy Oven Fish and Chips with Dill Tartar Sauce. We had a salad on the side with dressing made with Penzey's French Vinaigrette mix. I am sending the recipe home with my friend, who is eager to try it with her husband and sons.

          in reply to: Wheat prices continue to rise #39601
          BakerAunt
          Participant

            I saw a story today--sorry, do not recall source (probably New York Times, Washington Post, or NPR)--that floods have also devastated wheat crops in China.

            in reply to: What are you Baking the Week of June 18, 2023? #39600
            BakerAunt
            Participant

              Thanks for checking, Mike!

              in reply to: What are you Baking the Week of June 25, 2023? #39599
              BakerAunt
              Participant

                For Sunday breakfast, I baked Oatmeal Date Muffins as a thunderstorm was just finishing moving through our area. We got 0.65 inches of rain--and a life jacket and a plastic chair washed up on our shore. I posted to the local information list to see if anyone is missing the items. It's the third life jacket we have found over these past few years, although one was in our driveway. None were claimed. My husband and I joke that we will start a salvage store. As for the chair, some person without a clue about weather on a lake probably left it on the pier, and the winds and currents took care of the rest.

                In the afternoon, as another thunderstorm headed our way, with a tornado watch to boot, I used my adaptation of Ken Haedrich's flat bread from The Harvest Baker to bake a 1 2/3 sheet pan of it. When I have used it for his beet and goat cheese flatbread, I usually leave out the egg. That began when I forgot the egg once, and the crust was fine, although I had to add a bit of water. This time I used water rather than milk and added the egg, since my friend who has a milk allergy will be visiting this week. I brushed it with olive oil before baking at 400F convection on the third rack up. I had planned to bake for 20 minutes, but as it approached 15 minutes, it looked done, so I took it out, then removed the parchment and let the cracker bread cool on the pan. We sampled it with our soup this evening, and it makes a nice snacky cracker that would do well with humus, maybe a bit of salsa. Some parts were darker than others. I might divide the dough next time onto my two regular large baking sheets. I might also reduce the baking time to 10 minutes.

                in reply to: What are you Cooking the Week of June 25, 2023? #39597
                BakerAunt
                Participant

                  I made a large pot of soup for Sunday dinner. I used frozen turkey broth, carrots, celery, orange bell pepper, mushrooms, ground turkey, and the Bob's Red Mill mix of split green and yellow peas and brown and red lentils. I also used 1 Tbs. dehydrated onion, and some rosemary, sage, thyme, and sweet curry powder, which are the spices I used for the turkey broth. I added kale from our garden at the end, along with 2 tsp. cider vinegar.

                  in reply to: What are you Baking the Week of June 18, 2023? #39595
                  BakerAunt
                  Participant

                    I recall when that cookbook came out. I have seen it and considered buying it, but I suspect that the butter is strong in this one.

                    in reply to: 2023 Garden Plans #39585
                    BakerAunt
                    Participant

                      I have picked two, pint baskets of black raspberries so far. I need 3 1/2 and, ideally, 4 to make jam. It is going to be close.

                      Our kale has done very well, and I used some in last night's stir-fry. All four tomato plants (four different kinds) and the cherry tomato plant have flowers.

                      We are hoping for rain tomorrow.

                      in reply to: What are you Cooking the Week of June 18, 2023? #39581
                      BakerAunt
                      Participant

                        After enjoying two nights of ham sandwiches and carrots for dinner, I cooked on Friday night. I roasted two chicken thighs and made a stir-fry with farro cooked in turkey broth from the freezer, sauteed carrots, celery, mushrooms, and fresh kale (from our garden!), some dried sage, and some frozen peas. These are not the greatest frozen peas: they are tough and not particularly tasty. We think that they must have been old when they were picked and frozen. They are the Walmart brand, which was never a problem, but the peas in this bag are not great for eating on their own. However, if I hide them in a stir-fry, they become tolerable. We bought two bags that day, so we are hoping the second bag is not like this one.

                        in reply to: What are you Baking the Week of June 18, 2023? #39575
                        BakerAunt
                        Participant

                          Thanks, Mike and Chocomouse. I am going to try that dough and see how it works. I'm not sure when I will have a chance to bake it, but I will report back when I do.

                          I baked a Greek Yogurt Lemon Barley Cake on Thursday to use up some Greek yogurt. I baked it in the Nordic Ware Lemon Slice loaf pan, and the design came out very well. It will now rest overnight before we start slicing it tomorrow. I may sprinkle a little powdered sugar over the top.

                          in reply to: Humor #39574
                          BakerAunt
                          Participant

                            The Kroger in the next town where we shop is remodeling, and that also seems to mean putting items in new and exciting (??) locations.

                            in reply to: UPS strike seems inevitable #39573
                            BakerAunt
                            Participant

                              I will hold onto hope that the two sides can settle it. On a practical level, I will be planning ahead on orders.

                              in reply to: Thread for Joan #39572
                              BakerAunt
                              Participant

                                Joan, I will keep you and the family in my prayers. Hugs.

                                in reply to: What are you Cooking the Week of June 18, 2023? #39565
                                BakerAunt
                                Participant

                                  Navlys--Your salad sounds delicious.

                                  We had ham sandwiches for dinner on Wednesday, using the Mostly Whole Wheat Maple Buttermilk Bread that I baked yesterday evening. That combination is heavenly. We also had some raw carrots.

                                Viewing 15 posts - 1,381 through 1,395 (of 7,756 total)