I may have made 14 last time! The 4 cups of flour makes 12 huge muffins. The rings are 3 3/4 inches diameter, and mine rise about 2 inches high. If I recall correctly, each muffin used 96.6 grams of dough (although I wasn't terribly fussy about the .6!)
Dinner tonight was quesedillas, made with leftover pork sliced thin, onions, green peppers, cheddar-mozarella cheese, and salsa. I used mango-pineapple-ginger salsa on some, and tomato salsa on some.
Skeptic, I used the KAF recipe for whole wheat muffins (2 cups whole wheat, 2 cups AP) and it made 12 muffins. I have 12 rings (thanks to you, instead of 8!) but cannot fit all 12 on my griddle at one time. As soon as they are cooked enough to remove the rings, I can place them staggered and closer together to fit all 12. I had one for breakfast this morning with fresh raspberry jam. And one for lunch yesterday, with honey mustard dressing, a thin slice of deli ham, and a slice of cheese - toasted first and then nuked to melt the cheese. I might try one as a hamburger bun, thanks for the idea.
Not much cooking here tonight! My husband fixed himself a BLT when he got home late, his lunch and dinner. I'm eating store bought mango-pineapple-ginger salsa on tortilla chips.
I made whole wheat English muffins. Two of them disappeared fresh off the griddle!
Salmon, cole slaw, summer squash, and zoodles with veggies.
Dinner tonight was grilled pork chops, summer squash, broccoli salad, and zoodles tossed with cherry tomatoes, cucumbers, and Greek dressing.
Yesterday I made a trifle, with layers of cake, sprinkled with raspberry cordial, lemon pudding, whipped cream, and blackberries, raspberries, and blueberries. This is the last week we'll have all those berries fresh from our garden at the same time - until next summer.
Len, I also believe that pumpernickel is a whole grain, as it contains the endosperm, germ, and bran. So, pumpernickel is to rye as whole wheat is to all-purpose. I use it because it has a stronger rye flavor as well as being healthier to eat.
BLTs!
I read somewhere not too long ago that there is no standardization or guidelines for labeling rye flour, you figure out what works for you by trial and error. I also buy my pumpernickel at KAF.
We had ham steaks cooked on the grill, broccoli (from the garden) salad, and corn on the cob from the market.
Today I made two loaves of the buttermilk-honey-oatmeal bread by Beth Hensperger. As usual, I subbed 2 cups of whole wheat for 2 cups of AP, and added flaxmeal. I let the bread machine knead while I made a grocery run, and the dough was ready for shaping when I got home.
I'd noticed a decline in BRM products at my local grocery store, and today there were none. I asked, and learned they have discontinued carrying them. I'm going to have to find another store that does carry BRM; I use those coupons frequently. Just last week, while traveling in Michigan, I bought a bag of dark rye and one of semolina.
A similar treat I used to make years ago when my children were young is Puddingwiches. It uses graham crackers layered with pudding and then frozen. Think chocolate grahams with vanilla pudding that has peanut butter mixed into it! I'm thinking maybe one could adapt the basic idea to meet special dietary needs, such as using sugar-free pudding mix (or from scratch, but who wants to do that mid-summer), low fat milk, maybe even gluten free grahams crackers (or make gluten-free ice cream sandwich cookies). I might even make some for myself later today!!
