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Mike--The base recipe is in the King Arthur wholegrain baking book. I have made some adjustments and will post my version.
We had more of the turkey-vegetable, lentil, pea soup from last week.
I also looked at that Patty Melt recipe. I would have to adjust it, but it might be worth trying.
I celebrated the return to standard time on Sunday morning by making Cornmeal-Pumpernickel Waffles for breakfast. The moment I put the first one on the waffle iron, the dog arrives to stand guard. She loves bits of waffles.
In the afternoon, I baked Lemon Ricotta Cookies. I adapt the recipe from the Olive Tomato blog by using half white whole wheat flour and using just 5 oz. of ricotta (left over from another recipe). Today, I dipped the balls of dough in autumn colored sugar, and they look festively seasonal. I have also shortened the baking time from 15 to 14 minutes, and I turn the baking sheets halfway through the time.
I would happily live on standard time throughout the year.
I plan to make beef stew this week. Usually, I braise the meat for two hours in a mix of beef broth and red wine before proceeding with the vegetables. I bought a bottle of cider yesterday at the farmers' market, and I am thinking of replacing the wine with cider. Does that seem like a crazy idea or a promising one?
I roasted two tiny and one small honey nut squashes from our garden, after seeding, peeling, cutting into chunks, and tossing with avocado oil. I like the flavor better with the avocado oil than with olive oil. We also had leftover roasted chicken thighs and microwaved fresh broccoli.
I made Maple Granola on Saturday. It is popular in our house, so I try not to run out, as we did two days ago.
I also made dough for my Whole Wheat Sourdough Crackers to bake next week.
Joan--galettes are wonderful, and with no top crust, they are calorie saving! I had perfected a part-buckwheat one the summer that I had to cut most butter from my diet. These days, I use my regular oil-buttermilk pie crust but put it into a ceramic quiche dish and par-bake it before adding the filling.
Whatever crust you use, apples need to be partly cooked before being added. When one of my husband's cousins experimented with a galette for leftover apples at a family reunion, the apples stayed hard. She now cooks them slightly, and they are cooked properly. I have not tried it, but it could be that if the apples are sliced thinly enough, they will bake in a galette without pre-cooking them.
I am in awe of your Challah project, Aaron! I'm glad that your synagogue appreciates your baking and allows you use of the kitchen.
I am also delighted that you are able to bake a bread with some whole wheat that Violet enjoys! Maybe at some point you will be able to increase the wholegrain.
Aaron--I, too, have sheeter envy. I could put a sheeter in the Annex kitchen (apt. over our freestanding garage). The price, however, is high, and I would have to prove to my husband that it is worth it. Now that I have developed a second cracker recipe--for which I will post the recipe-in-progress later today--perhaps I can chip away at his financial resistance. 🙂
With the new cracker recipe, those that I can get thinner have a nice light texture. The ones that are thicker (toward the center) are still good and work nicely with heavier toppings. The new recipe--which is not a sourdough--uses lower gluten flours, an idea that I got from a King Arthur cracker recipe that was inconvenient, as it requires the crackers to cool overnight in the oven, so it requires a lot of planning ahead if I baked in the afternoon, so that the oven would not be needed in the evening. I used a combination of half Italian-style flour and a quarter whole wheat and a quarter barley this last time. I plan to substitute spelt for the whole wheat next time. I may at some point see if I can reduce the Italian-style flour, which is the more expensive ingredient.
We had leftover soup for dinner on Friday. We went to a nature preserve dedication and hike this afternoon, so it was good to come home to a dinner that just needed to be microwaved.
Len--King Arthur and some other sites state 200F for quick breads, although I think that I might go with 190-195F.
I was not sure that I was going to cook on Thursday, since I got this year's Covid shot yesterday, which has sapped my energy today. However, I was able to pull myself together and make the planned soup with ground turkey, a variety of vegetables (carrots, celery, red and yellow bell pepper, mushrooms, a mixture of red and brown lentils and yellow and green split peas with some barley, my turkey/chicken broth from the freezer, and kale. I have discovered that the kale is tastier if I first sauté it in olive oil near the end of the soup's cooking time, then add it. We have plenty left over for at least two or three more meals.
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.
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