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Yesterday I made lemon blueberry bread, in KAF's long "tea" loaf pan. According to KAF, it holds the same amount of batter as a 9 x 5 quick bread recipe. Well - this time it did not! I have baked in that pan previously, but not for a couple of years. I suppose I might have added another 1/2 cup of berries over what the recipe called for. So today, I'll be cleaning my Breville counter top oven.
For dinner tonight, I made salads: cole slaw, corn-bean, seafood, and a tossed green salad.
I made English muffins yesterday. I plan to make a loaf of lemon-blueberry bread with streusel topping in KAF's long "tea" loaf pan later today. Out blueberry bushes are loaded with blossoms this year; as long as we don't get a frost like last year, I'm expecting to pick many quarts this summer!
BakerAunt, here's my favorite Duchess (carrot-cheese) soup ingredients, which seems like it would be good for your husband. I did not include the instructions, but I know you can figure it out. You could thin it down if need be. I sometimes add some ham and potato cubes to make a chowder.
1.5 C shredded sharp process American cheese
Cheddar cheese (optional, to taste)
½ C coarsely shredded carrots I increase this to 3/4
½ C chopped celery
¼ C chopped onion
¾ C boiling water simmer the veggies in this 'til tender3 T butter
¼ C flour (with the butter, to make a roux)
2 C milk
1.75 C chicken broth (13.5 oz)I use the recipe for Baked Blueberry Pancakes from Taste of Home. It was the first baked pancake recipe I looked at, and we like it. It calls for making a dry pancake mix, and using half of it for one batch, which bakes in a 10 x 15 inch baking pan. I just make half a recipe and bake it in a 9 x 12 pan. I do use buttermilk and add a teaspoon of vanilla. I also use way more blueberries, maybe about 1 3/4 cups. (Last summer I picked 16 pounds of blueberries!) It bakes up nicely, fluffy, with holes, in 20 minutes at 375* in my oven.
Dinner was tuna sandwiches on maple whole wheat bread.
Dinner last night was salmon on the grill, basted with maple syrup, plus asparagus risotto and a green salad. Asparagus is just starting to show above ground, so we know more good home-grown food will soon be on the table!
Skeptic and I had a couple of nice chats at the festival last weekend. I think this is the 3rd (?) time we have met up there and she has shared some baked goods. I do not usually bring her much, as it would be stale after traveling, etc for 3 days. But this time I had ham-cheddar-chives scones, apple cinnamon muffins, and tropical fruit muffins. Her apricot bars were excellent, and I suspect quite healthy.
Back home now, for three days before leaving for the NH Sheep and Wool festival, so I am cooking and baking like crazy. Yesterday I made two huge loaves of maple-oat-whole wheat bread.
We had shepherd's pie.
I made molasses cookies today.
We had stuffed peppers and green salad for dinner.
Today I made ham-cheese-chive scones. I refrigerated them for about 3 hours before baking them at 400*.
I made 2 loaves of my version of Harvest Grains bread.
We grilled ribs and potatoes for dinner, and had a green salad also.
We ate liver and onions, with pan fries and cole slaw.
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