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We had tomato soup and leftover ham-cheese braid.
I baked two loaves of our usual sandwich bread, oatmeal-whole wheat.
Today I made a ham and cheese braid for a club meeting. But something went wrong with my oven, and after 25 minutes at 375* I could touch the baking sheet with my bare hands. Warm but not 375. So I turned the oven up to 425 and baked it for another 12 minutes, when it was time to leave the house. The oven did heat up nicely that time. I'm afraid I may have to bite the bullet and get a new stove/oven. I've had too much trouble with this one recently, and it is 35 years old and had almost daily use. Oh, the braid was just OK, if you pretended the undercooked dough was the melted Swiss.
BE sure to take pictures, Mike. I'd love to see this!
Skeptic, you've sent me over the edge! When Mike posted that his wife wanted bagels, I immediately began craving cream cheese with lots of seeds, garlic and onions. Oh, yeah, gotta have a bagel underneath all that to give it some support. And now, you're going to put cream cheese on pumpkin scones! Everyone is tormenting me. Guess I have to make bagels tomorrow.
Dinner was marinated Greek chicken thighs, mushroom risotto, and cole slaw.
King Arthur sells 00 flour, in a 3 lb bag for about $9-10. I think they also call it "Pizza" flour.
We bought three bushel of apples at a local farm on Wednesday - one each of Empire, Cortland, and MacIntosh. Their variety and supply was pretty meager this year, and we had no apples on our three trees this year. These are for making cider next weekend. I will use two of the Cortland with the pork roast tonight. And I'll use a liter of the cider to boil down for boiled cider. My husband freezes it, to share at gatherings through the year and for football games on TV.
I have a pork loin roast in the tagine. I rubbed it with coriander, cardamom, cumin, cinnamon, ginger and garlic. I will add boiled cider, sliced apples, onions, potatoes and carrots for the last 45 minutes.
I made the Apple Bundt Cake recipe from I am Baker. It is delicious, although next time I would add another teaspoon of cinnamon. The caramel glaze adds to the flavor, and I poured it on shortly after the cake came out of the oven so it was very hot and the glaze soaked in nicely. It made a medium size bundt and 4 small one (the size that comes 6 'holes' in the pan). The larger one stuck a little in one spot, but that's OK -- Baker's taste test! I would make this again.
I made English Muffin Toasting Bread using a recipe from Barefeet in the Kitchen. It's quick, easy (no knead), and makes great toast. I've sliced and frozen it so we can pull out a slice or two whenever we want toast.
Dinner last night was grilled salmon, buttered noodles with Penzy's Pasta Sprinkles, and cole slaw. Penzy is having a sale through today: free shipping with a $25 purchase, a 1/4 cup of your choice costing up to $6.29 is free, and good deals on cinnamon, cumin, thyme, and Pasta Sprinkles.
We had stuffed peppers for dinner, with Gruyere-Olive rolls from the freezer. There's plenty left for another meal, plus extra sauce with rice and hamburg for another meal.
Our Covid numbers in VT went way up yesterday, highest since June, but when you look at the details, it is not as bad as the headlines. Unfortunately, 26 immigrant workers on a local farm tested positive. They had all lived together in a dorm. I feel so bad for them. And, the numbers will likely go up again - a ritzy hotel a few towns over hosted a huge wedding on the weekend, and there are photos circulating of large groups of guests with no one wearing a mask and not social distancing. I don't feel so sorry for them.
September 29, 2020 at 7:41 pm in reply to: What are you Baking the Week of September 27, 2020? #26761I love lemon flavor and that sounds so good. I've been thinking it's time for another lemon coffeecake with lemon streusel topping. And probably shredded zucchini in it also --- to make it a healthy snack!!
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