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BakerAunt, sorry about the delay responding to your question about canning maple syrup. Yes, I would use a good quality pan to heat it, stainless or enamel would be good. Bring it to 185* and turn off the heat. Put it in mason jars immediately, leaving a little space for it to expand if you are going to freeze it. It will keep "forever" in the freezer. It will keep for a long time, generally they say about a year, stored in a cool, dark place.
Thanks for the recipe for the buttermilk bread, I don't recall having made that, but it is very similar to my go-to bread. I'll make this one, with all your changes, next time I make bread. I'm having some vision issues, so reading recipes and computer screens is challenging at this time. Hopefully a new med will help.
Speaking of KAF, I bought a 50 pound bag of Sir Galahad (AP) flour there on Thursday. It was $49.95. I was surprised since when I bought it last, in November I think, it was about $55. I fully expected it to have gone up, since all their other products have increased. Unfortunately, since that is the whole sale price, sales or Rewards don't count.
Tonight we had chicken in a bun sandwiches. I had lettuce, onion, Trader Joe's Garlic Aioli Mustard, dill relish, and a slice of melted cheese on mine. My husband had Sweet Baby Ray's barbeque sauce on his.
BakerAunt, that's great you have a local syrup producer. And the price is right! Around here, most folks are selling it for $23 quart, but my husband has not raised his price. We will boil tomorrow, and then it looks like Mother Nature will shut us down late this week.
Where can I find the recipe for the Mostly Whole Wheat Maple Buttermilk Bread? We really like the maple oatmeal recipe from Beth Hensperger's Bread Machine Cookbook, but your recipe sounds like we should try it. I've made some changes to Beth's recipe, including subbing whole wheat for some of the bread flour, so it is also "mostly whole wheat"!
Thank you to your wife for figuring out the carbs, Mike. That's helpful. Three of those cookies would bring my sugars back up within normal range, too. If only my husband had not already finished off the batch!
Good to see my 2 favorite tomatoes on your list, Mike -- Amish Paste and Celebrity. I buy all my veggie starts, except for direct sow things and sometimes a couple of experiments. I've started a lot of annuals and perennials this year, and will start herbs tomorrow. I'm also trying winter sowing - not impressed so far; it's been labor intensive.
Mike, are you actually eating all those peanut butter cookies, or are you feeding them to the birds??!! Have you tried them with chocolate chips? IMO, that takes them over the top.
I made 2 loaves of Walter Sands bread, subbing whole wheat for some of the AP flour.
We had BLTs with fresh bread.
Today I made Olive-Gruyere Rolls, based on the KAF recipe for Crusty Gruyere Rolls. I added a cup of chopped olives to the filling, and brushed the dough with olive oil and Penzey's roasted garlic. Then I rolled and cut them like cinnamon buns. They're perfect with tomato or veggie soup.
Today I made corn chowder for supper.
Thanks, ItalianCook, I will try these. I'll probably use lemon juice powder too. I'll follow the recipe the first time around, and if I like them, I'll likely try to cut back on the butter and sugar by subbing oil and/or apple sauce and cut the sugar to 1/2 a cup.
The lemon oatmeal sugar cookies recipe is from Taste of Home and available on line; google it. I used a 2 teaspoon (?) scooper and got about 4 dozen cookies. I think about 10 minutes is the best baking time in my Breville oven. I love lemon and like a very strong lemon flavoring; my favorite is the KAF lemon juice powder but I'm trying to use up some older ingredients so I used Boyajian lemon oil and lemon zest. I also threw in the remainder of a bag of lemon bits, a handful or two, maybe a 1/4 cup. I'll make these again, and am thinking about using lime flavoring. They are pretty rich, but I'm convinced the oatmeal makes them healthy!
Today I made a new recipe - Lemon Oatmeal Sugar Cookies. They are very good, but loaded with butter and sugar. I scooped and froze about half of the batter in a zip-lock bag for when I really need a couple of cookies.
I'm cooking my version of a sort of chicken cacciatore for dinner - chicken breasts, bite size chunks of onion and sweet red peppers and celery in a tomato sauce of last summer's tomatoes, served on rice. With it we'll have a salad using mixed lettuces from under the grow lights. We'll have plenty of leftovers as a stew next week.
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