BakerAunt
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It's great to hear how you are mastering the art of the stand mixer, Joan.
On Saturday, I baked my tweaked version of King Arthur's "Favorite Fudge Birthday Cake." My husband's birthday is tomorrow, and this cake is his favorite. I will not be using the recipe's lovely ganache but will substitute a chocolate glaze recipe that I used last year, and he liked.
I made Turkey, Mushroom, and Spinach Lasagna for dinner on Friday. Although it takes about an hour to assemble, it makes enough for three meals, with an easy re-heat in the microwave for the next two.
I made dough for my Whole Wheat Sourdough Cheese Crackers on Thursday. I will bake them next week.
I made yogurt on Thursday.
For dinner, I had a leftover pork on a bun, along with some small carrots. My husband finished the Butternut and Turkey stew.
We also had warm weather in the low 70s on Wednesday. For dinner, we had more of the Turkey, Butternut Squash, Farro, and Kale stew.
That sounds good, Joan. I looked, and your recipe is indeed in the recipe section!
We had more of the leftover Turkey, Butternut Squash, Farro, and Kale stew for dinner.
We had leftover pan-cooked pork loin slices as sandwiches using the Len's buns I baked. We also had microwaved fresh broccoli.
I baked Len's buns on Tuesday, so that we could use them for sandwiches at dinner. The rye/semolina/whole wheat works well with the leftover pan-cooked pork loin slices.
We once got one from Walmart that was slightly underdone but nothing like Len's experience. We put it in the oven and cooked it some more.
We had more of the Turkey, Butternut Squash, Farro and Kale Stew that I made on Friday.
I had a slow start on Sunday morning. I hate having Daylight Savings Time arrive so early in the year and stay so late. Before a late lunch, I made Maple Granola, which bakes for two hours, with a stir and a pan turn halfway through the baking time.
In the afternoon, I baked a Blood Orange Yogurt Loaf using two of the blood oranges I have been able to find at Kroger this spring. I used a Nordic Ware loaf pan with swirls. The cake will rest overnight, then I will glaze it for dessert tomorrow evening and into the week.
I did one more bake in the evening of Blueberry (oil-based) Scones with Lemon Zest. We will start having them for breakfast tomorrow.
I made clam chowder for lunch on Saturday and have enough for two more days. I left the skin on the Russet potato this time, and the chowder is great, so I will do that again.
My husband pan-cooked boneless pork chops, for dinner, which we had with the rest of the black-eyed peas with rice and ham, and some leftover roasted sweet potatoes. I also had a mandarin orange.
It's always good to have a spare loaf of banana bread, Joan.
My husband requested a soft cookie. (He was not thrilled with the crunchiness of the Maple Walnut Biscotti that I last baked.) I baked a double recipe of my Drop Sugar Cookies that use avocado oil instead of butter. I coated them with green sugar, as St. Patrick's Day is a week from tomorrow.
I made yogurt on Friday.
For dinner, I made Turkey, Butternut Squash, and Farro Soup. It also has carrots, celery, mushrooms, chicken broth, dehydrated onion, garlic, thyme, and kale, with a bit of apple cider vinegar added at the end to balance the kale. It was a great soup to have on a day of continuous rain. We have enough left for a couple more meals.
That's a good one, Mike! Recipe developers at the current King Arthur site NEVER have to do their own dishes or their own clean-up! That is what I miss about P.J. and Susan Reid--they did enough baking at home that they were cognizant of the entire process.
We cut into the apple pie at lunch, and Scott and I agreed that it is the most wonderful apple pie that I have baked. It may be that I finally have the baking figured out. I use convection and bake it at 375 F with a foil cover for 45 minutes, then remove the foil and bake another five minutes and brown the streusel.
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