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Mike, home-made hot dog buns weigh whatever you want them to weigh! I use about 50-55 grams of dough per bun. A three-cup of flour recipe makes about 18-20 buns. That's good for regular size (skinny) hot dogs, and a bit skimpy for the fat brats, Italian hot sausage, etc.
Mike, when my kids were little, and I often hid veggies in other foods.... When I prepared meatloaf, I put down a layer of meatloaf mix, and randomly laid a couple of veggies on top, then more meat, etc, etc. Our favorite was carrots (a veggie most kids like anyway!). A slice of that revealed small round orange "eyeballs" looking at you!
Len, you're right - milk, not water! I should have written "liquid"!! I have another batch of the same recipe rising right now -- for bread. One other difference I made was to use pumpernickel instead of regular rye -- I prefer using whole grains. I don't know how much of a difference it makes, in taste or texture. Anyway, it is delicious - thanks for sharing your recipe!
Dinner tonight was brats and pickles. I guess maybe we all would agree that the sole purpose of meatloaf is to have leftover for sandwiches!!
I made Len's Buns today, with BakerAunt's usual substitution of buttermilk for the water. I scaled up the recipe and made 6 round "sandwich thins" plus 10 hot dog buns using KABC's New England Hot Dog Bun pan (which I dislike and have only used a couple of times over the years). I've made dinner buns from Len's recipe several times, but somehow this time they are even better; perhaps I screwed up the scaling, not sure. However, they are not soft enough to make a good hot dog bun. I guess a hot dog bun should be made out of fluffy white store-type bread dough. They are delicious, chewy and crispy on the outside.
My husband had a meatloaf sandwich with potato chips. I had leftover tomato-veggie soup and cottage cheese with blueberries and pineapple. Easy meal. I also made Chex Mix, a Super Bowl snack for Sunday.
I baked an upside down apple cake this morning. I use a 14 inch diameter pizza pan that I do not use for pizza, so that it made a rather thin cake that was nice and crispy on the edge and top. I poured a thin layer (might increase this amount next time) of caramel sauce in the greased pan, and arranged sliced apples in a circular pattern to cover that. I daubbed the cake batter over that and sprinkled with sparkling sugar. I flipped it out of the pan as soon as it came out of the oven; any excess caramel in the pan I just scraped out and distributed over the apples. It is very good.
Tonight we had blueberry pancakes with sausage links. I used the new maple syrup dispenser I bought at KABC. It works, it does not drip!! woo hoo! It does have a slow drizzle, as many of the reviewers complained; you have to be patient. But I feel that is not a big problem. I'm very happy with it, and recommend it.
Len, that soup sounds delicious! Did you whiz the veggies or leave them chunky? It's different. I usually just toss in a bunch of veggies and seasonings for plain vegetable soup. I have quite a bit of turkey stock left, plus a 15 pound turkey in the freezer I should think about cooking soon.
Tonight we had meatloaf, baked potato, and winter squash. Great minds, Joan! And also, our mothers must have/had great minds also - my name is also Joan!
Leftovers here. I just finished off all the raw veggies that were still edible and put a little Ranch dressing over them. Hubby had a weird looking mess of stuff on his plate. Now I get to clean the bottom half of the refrigerator tomorrow.
Last week I got scheduled for my 1st dose, 75 or over with 2 of the qualifying medical conditions, for February 16. I leave the house to go to the grocery store once every 2 weeks, and the drive-up pharmacy window every couple of months. My son, a first responder, got his 1st yesterday. My grand-daughter, who has a class of 20 third graders, in person, is nowhere near close to getting hers, it will be another 3-4 months. This does not seem quite right.
I've wondered if advertisers, etc, realize that putting black ink on many colored backgrounds renders the ad impossible for lots of us to read? I suppose they think it's showing their technical talent.
For dinner tonight, I've made beef stew, using our favorite recipe from our days living in Germany. It calls for vinegar (to tenderize, as the German beef is quite tough) and caraway seeds, which give it a flavor people seem to love or hate. We love it.
I made 18 small plain white flour dinner rolls. Yesterday I made two loaves of our usual buttermilk whole wheat oatmeal sandwich bread.
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