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Today I made DIY: Homemade Sandwich Thins, a recipe by Shawnda that I Googled. I'm still on a searchto imitate the Arnold's brand thins, which have wonderful flavor, come in whole wheat or whole grain varieties, but are relatively expensive. I followed the recipe exactly, and weighed the dough into 16 pieces shaped into balls. I got these thinner than past recipes, mainly by increasing my patience. I had thought about using my tortilla press to flatten them, but discovered it is not flat, but has divisions, like for quesidillas. I ended up very carefully using a rolling pin to flatten them on the baking sheet - after I waited 15 minutes to let the dough relax. I will make these again, and probably will cease my search for another recipe. Mine will never look as nice and perfectly shaped and thin as store-bought, but they taste good, cost less, are at least as healthy, and work perfectly for a small sandwich.
I made two loaves of pumpernickel bread, to use with the leftover Christmas ham.
December 27, 2018 at 7:24 pm in reply to: What are You Cooking the Week of December 23, 2018? #14414I used my new spiralizer to make thin onion slices and zucchini and yellow squash noodles, which I sauteed and tossed with olive oil, sliced black olives, and parmesan. The food was excellent, and so much easier to prepare than using my old, hand crank spiralizer. We ate it with pork steaks and mashed potatoes.
December 26, 2018 at 8:50 am in reply to: What are You Cooking the Week of December 23, 2018? #14403Dinner on Christmas night was shared with my husband, my sister and her husband, a quiet evening. We had roast beast, mashed potatoes with gravy, dinner rolls, roasted Brussels sprouts, and broccoflower salad. We had dinner with our children and grandchildren on Sunday evening, due to individuals' work schedules. For that, we had ham, pineapple, mashed potatoes, corn, maple candied carrots, broccoli salad, dinner rolls and garlic knots. Dessert was a cookie tray. We had as much fun watching five teen-agers, ages 16, 16, 17, 18, and 20, chat and open gifts as we did when they were toddlers ripping open packages!
For Christmas dinner, I made a Chocolate Caramel Tart. Everyone else liked it, but I did not. It was way too sweet and rich for my tastes. It was difficult to serve, as the caramel softened as soon as it was removed from the refrigerator. I think it would work better if made into mini-tarts, although I probably won't make it again.
There is a UTube video showing how to make this star, but I can't find it right now. I watched it quite a few years ago, before KAF came out with their recipe. The ladies are speaking a language foreign to me, but it's easy to see what they are doing. I've also made it with a thin layer of raspberry jam, and it was delicious.
I've spent the last few days baking for my cookie trays, since we'll be doing our Christmas celebration tonight. I also made cinnamon buns and tins of cookies to send home with the kids. I've made Buckeye Bars, Crack!, molasses cookies, Cranberry-Coconut cookies, Chocolate-Orange Cookies, and Pecan Tassies (recipe from lsb of the old Baking Circle).
I wish all my baking friends a joyous season and hope you will be able to spend time with friends and family!
Right now I have dough for Mrs. M's Cinnamon Buns rising on the kitchen counter; these will go home with our two children and families for their Christmas morning breakfast, a nice tradition we started a few years ago.
Yesterday I did a Bake for Good pie class at KAF. They gave us the ingredients and instructions and supervised/coached us making the crusts, and the class was free. The recipe was their classic, all butter crust. The instructor stressed that it's all about keeping the butter cold! We mixed the butter and flour until it was all crumbly, one size pieces, quite small, about 1/4 of an inch. They had prepped the apples, saving us a lot of time. We actually made crostatas, not double crusts, which was disappointing because I was hoping to get some tips about crimping the edges. KAF bakes the pies and takes them to a local homeless shelter/food shelf. They have similar classes for cookies, cinnamon buns, and rolls. Next year I will try a different class.
Today I made two loaves using KAF's Super 10 Flour Blend. It's my new favorite bread. The blend is so flexible, I'd think it could be used in any bread recipe. I also made a batch of molasses cookies for my Christmas cookie tray.
Baker Aunt, I am going to try that flatbread next week. Thanks for sharing!
December 18, 2018 at 7:41 pm in reply to: What are You Cooking the Week of December 16, 2018? #14358Tonight we had a veggie lasagna with white sauce and a green salad.
For dinner tonight I tried a "sheet-pan" meal of sliced Kielbasa with bite sized chunks of potatoes, onions, and peppers, with a green salad. It was excellent. My kitchen is a mess -- the sink is clogged, which happens once every 4 years due to the design of the pipes in the basement going to the septic system. Of course, I had every baking pan and cookie sheet and most of the cooking utensils in the house dirty about the time I discovered it. I'm doing a lot of holiday baking for a family gathering on Sunday. I can use the bathroom sink, but only as much as absolutely needed. Looking at the rosy side of things, with no baking/cooking to be done, I'll have plenty of time to do the other household chores that I avoid!
Dinner was venison steaks, leftover mushroom risotto, and butternut squash.
Today I made the traditional rum cake for my husband's group Christmas party tomorrow night. It's a simple recipe -- using a yellow cake mix, a package of instant vanilla pudding, eggs, oil, and a lot of rum! Plus a glaze made of rum, sugar, and butter that is delicious.
We are Ellen's Halfpint Farm, in the Main Exhibition Hall. We just got a letter yesterday saying our booth space has changed (for the better!) next year. We will be in A12, which is about across the aisle from B13 which we have had for years. My sister Ellen hand paints fibers and yarns. I look forward to meeting you next spring!
Yes we do go to the Maryland Sheep and Wool, the first full weekend in May. We've been doing that show for years, maybe 30 years. It's huge, so festive with people, animals, music, food, and a farmers' market as well as everything related for sheep and fibers. We love it! Do you go to it, and are you a knitter?
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