[chocomouse]

Today I made buns to put in the freezer and pull out to go with soup meals. I used a regular AP bread recipe, then rolled it out into rectangle. I brushed it with olive oil, sprinkled on my Greek seasoning and roasted garlic, and shredded Cabot sharp cheddar. Rolled it up, sliced, and baked in muffin tins. It needs a little something. I think next time I'll add some herbs/spices directly into the dough.

[chocomouse]

Joan, I love pimento cheese (but born and raised in Vermont!) and have tried making it several times, never successfully however. Just didn't taste right. I think Southern ladies must have a secret ingredient. And the stores around here seem to stock it only at Christmas time; I don't understand why because I've never seen it on Christmas menus.

I'm going to join ItalianCook at BakerAunt's table!!

[chocomouse]

Our dinner was kielbase and fried potatoes and onions, with leftover bean salad and cole slaw.

[chocomouse]

Most of KABC's recipes are given in both volume and weight measures -- there is an option to click on the posting to choose your preferred method. However, their older recipes are mostly only in volume.

Thanks, BakerAunt, for reminding us it is now KABC. I hate to admit it is difficult for this old dog to learn new tricks.

[chocomouse]

KAF also posted a rye cookie recipe and blog that looks interesting. Rye bread is my favorite, and I make a lot of it. I often add some rye to other bread doughs, which produces a more complex flavor, but certainly not a definitive rye flavor. KAF has a lot of rye bread recipes, and I've probably tried all of them, but by now, I've also tweaked all of them quite a bit!

[chocomouse]

Hi Skeptic! I hope you like our syrup, and am eager to hear what think about it. Yes, it will keep indefinitely, although most retailers say it should be used within 2 years. My husband recommends storing it in a cool, dark space, so your basement would be a good spot for it long-term. OF course, once opened, it needs to be refrigerated.

If you are looking for recipes, here's my recipe for Maple Vinaigrette: 1/4 cup maple syrup, 1/4 cup cider vinegar, 3/4 cup oil, 1 teaspoon dry mustard powder, 1/2 teaspoon paprika, salt, pepper. You can add whatever additional herbs/spices you like to it.

Use your favorite cheesecake recipe for a delicate maple flavor. Just sub in maple syrup for the sugar, using the same amount, usually around 3/4 - 1 cup per recipe that calls for 4 eggs, 4 8-ounce cream cheese blocks, etc. And a drizzle of syrup when serving just takes it over the top! Do the same substitution for scones, and when the scones are hot out of the oven, brush them with syrup. I find the 1:1 substitution generally works fine. If I use it in bread, I use 2 tablespoons, but that does not add much flavor. I'm thinking about trying a maple pecan pie for Thanksgiving dinner. I'm not sure even my husband is going to want that, although pecan pie is his most favorite dessert!

[chocomouse]

I made chocolate chips cookies.

[chocomouse]

We had pasta with sauce, hot Italian sausage, peppers, and onions.

[chocomouse]

I used the recipe on the bag of Harvest Grains from KAF, although I changed it quite a bit. I increased the amount of each of the flours by about 1/4 cup, but I didn't measure, just scooped with a spoon. I also added about 3 tablespoons of flax meal, and decreased the salt. Of course, I then had to increase the liquid to get the dough texture I wanted. It rose beautifully and made 2 large 9 x 5 loaves. There is a recipe, same name, in the KAF files, but it is different from the one on the bag.

[chocomouse]

Tonight was Duchess soup with egg salad sandwiches.

[chocomouse]

Joan, you've probably seen the recipe for "Three Bean Salad" from the 60s, which is the basis for my salad. I use whatever veggies I have on hand. The dressing is just oil, vinegar, and sugar. The key is to let it sit, stirring several times, for a good 24 hours before serving; otherwise, it's pretty bland.

[chocomouse]

I have the 2nd edition and reread sections of it every few months, also. He has a lot of detailed, interesting information to share with bakers at all skill levels.

[chocomouse]

I spent the morning making salads: a bean salad green beans, kidney beans, cauliflower, onions and green peppers marinated in a vinaigrette; a simple garden macaroni salad; and a chicken-grape salad. This was dinner on freezing, rainy night - and delicious.

[chocomouse]

I freeze cauliflower from our garden, but it always seems too "mushy" after I parboil it for freezing and then cook it in a recipe. So we don't really it much. However, I've found that I can shop it fine and add it to recipes that use ground beef, such as spaghetti sauce, meatloaf, etc. It does not add any flavor, and it takes on the color of any sauce, so it is well disguised. But it does add nutrients.

Speaking of nutrients, our meal tonight was short on nutrients, but not flavor! I made sort of Philly cheesesteaks, using thin sliced leftover strip steak, lots of sauteed onions, and sliced cheese, but in flour tortillas -- so "Philly quesedillas"! I think Provolone would be a tastier cheese, but I used what I had on hand.

[chocomouse]

Last night's dinner was chicken breasts with Greek seasoning, roasted squash, and broccoli. The broccoli is from the summer's garden - starting to use up foods in the freezer.

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