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Chocolate Chip cookies!
I made two loaves of whole wheat bread with buttermilk, honey, oatmeal, harvest grains and wheat germ.
November 16, 2019 at 8:15 am in reply to: What are you Cooking the week of November 10, 2019? #19273Leftovers at my house, too! Pasta with meat sauce, risotto with mushrooms and asparagus, roasted squash, carrots, potato and onion, and a green salad.
November 13, 2019 at 6:23 pm in reply to: What are you Cooking the week of November 10, 2019? #19232I had the night off from cooking, as my husband made ham and veggie omelets. All I had to do was toast the English muffins. Thermometer says 10* and going down!
When we built, I ordered custom-designed kitchen cabinets. My mother had a special lower cabinet for pans/trays, similar to yours, Baker Aunt; and I couldn't imagine living without one! She had thin vertical boards as dividers, but I omitted those. My only regret is the cabinet is only about 15 inches wide, and since I cannot pass up a cute new pan, I need it to be much wider.
November 12, 2019 at 6:10 pm in reply to: What are you Cooking the week of November 10, 2019? #19210I made hamburger "steaks", with Italian salad dressing mixed into the meat. I reheated leftover roasted squash in the toaster oven, on bake at 400*, and it was almost as good as freshly roasted. I also fixed risotto with onions, garlic, mushrooms and broccoli.
November 11, 2019 at 7:00 pm in reply to: What are you Cooking the week of November 10, 2019? #19185We had a simple pasta with meat sauce for dinner tonight.
I made a maple-apple upside down cake in my 14" cast iron skillet, using bourbon barrel aged maple syrup. It is delicious and made the whole house smell great. I also made gruyere-olive rolls, preparing them as you would cinnamon buns. They went into the freezer to have with soups for the next month or so.
Today I made corn chowder, for my husband, and I had mushroom soup that I made a few days ago. With the buns I made today it was the perfect meal for our snowy evening, the first of the season.
Today I baked KAF's recipe for pull-apart buns, but used whole wheat instead of the AP flour.
We had chicken thighs and roasted veggies - squash, potato, carrots, brussels sprouts, and onion - seasoned with Penzey's Sunny Paris, and green salad.
Today I baked orange cinnamon buns. I used candied orange peel, which I made from oranges I had used, in the filling. They are OK - the dough is great and was very easy to work with, but the filling needs more cinnamon, nutmeg, etc. The icing is simply orange juice and powdered sugar. My inspiration was the Tick Tock Orange rolls from Dachshound Lady on the OBC, but I didn't want to use orange marmalade called for in the recipe.
Dinner tonight was all leftovers: roast pork, broccoli, buttercup squash, and a fresh green salad. We also had peanut butter brownies topped with ganache that I had made last week.
Mike, what a great way to contribute to a meal! Several years ago I did that for a large family gathering in the summer, a barbeque. I brought two huge basket/trays of rolls and breads - plain, sweet, savory, in all different shapes. I made things such as garlic knots, pain de epi, breadsticks, focaccia, cheese-olive, herbed, zuchinni, soft white dinner rolls, rye, whole grain, small (3 x 5") sliced breads, etc. My goal was to impress relatives with tasty and interesting shapes - to show off my baking skills! This hit the Wow! factor. And I had a blast.
Dinner tonight was spaghetti squash stuffed with pizza sauce, ground hot Italian sausage, peppers, onions, and mushrooms, topped with cheese. We have plenty of leftovers for another meal or two.
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