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I made a batch of burger buns, using half AP and half whole wheat. The raspberry pie will wait until tomorrow.
I had a huge tossed salad for dinner; could only eat half of it so will have the rest tomorrow.
Going to make a raspberry pie here - berries from our garden last summer.
I made Date-Nut coffee cake, an old recipe passed on in my husband's family.
We also had taco salad! Great minds . . .
Copycat.com today posted a recipe for Crumbl sugar cookies with the pink icing - if anyone is interested. I won't be making them! However, my sister and I stopped at the Crumbl store near Kittery ME last week on our way home. She bought cookies to share with her office.
We don't have a lot of sausage, Mike, but wish we had more, with the price of meat what it is today. We get just steak and sausage; last night I used backstrap, the most tender of all the cuts. I think we'll try the sausage on pizza tomorrow night.
We had venison stroganoff with baby bella mushrooms and peas for dinner.
I made Baked Blueberry Pancakes with maple syrup and a side of breakfast sausages. This was a new recipe for me, and I'll be making it from now on instead of my usual KAF's Simply Pancakes. The batter is baked in a 9 x 12 or slightly larger pan. It is so much easier than standing over the grill flipping pancakes! And I used twice as many blueberries which were more evenly distributed throughout the batter. The flavor and texture is excellent.
I cooked a pork roast and roasted potatoes and winter squash alongside it in the pan juices.
I made another double batch of the Chewy Peanut Butter cookies, and again added a couple handfulls of chocolate chips. I baked them for 10 minutes at 350* and they are perfect.
Yes, the cookie craze is alive and well in northern New England. We stopped at Crumbl on our way home from Maine on Monday. People are thrilled with Crumbl! Me? Nope. My cookies are just as good, mostly better in flavor and texture, and a lot cheaper even when made with top quality ingredients. The main difference is mine look home-made; they're not perfect. Fine - I even eat the funny lookin ones.
I made Duchess soup for our supper and extra for the freezer.
I tried a new recipe for Spoon Rolls from the Lodge company yesterday. It was interesting, as it called for both yeast and self-rising flour, and required no kneading as it made a batter type dough. I don't use self-rising flour so substituted AP and baking powder. It made a lovely batter, easily scooped into the mini-cake cast iron baking pan. The rolls are different, neither a dinner roll nor a muffin type. They were not as good, naturally, as a true yeasted dinner roll, but they were quick, easy, and ready to eat in 30 minutes. They were a little bland, but would be quite tasty with the addition of grated cheese, a few red pepper flakes, or an herb mix. However, I had one for lunch today and it simply disintegrated, crumbling into pieces. My husband had one for breakfast, split, toasted, and buttered, and said it did not crumble at all. Does anyone have any thoughts about what might have caused this to happen, and remedies I could try? I can post the recipe if that would help, and it is on their website.
Happy Birthday, Joan. Glad you received lots of love on your special day!
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