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Today I made the Tick Tock Orange Sticky Rolls posted by DachshundLady on the OBC. It's an interesting recipe because it is not a yeasted dough but a "biscuit" made with baking powder. I made only one major change by adding 3 Tablespoons of orange flavored Tang mix to the orange spice filling. I also added about 3 Tablespoons of flour during the kneading process, to make the batter manageable. The rolls are delicious, very orange, tangy tasting. And they were quick and easy to make.
I made a carrot cake about a month ago - love carrot cake, with or without pineapple, raisins, nuts. It's all about the carrots, and the cream cheese frosting takes it over the top!
I do not have convection in my big oven, which is where I baked the crackers on a cookie sheet. I do have it in my countertop Breville, which I didn't use since it is smaller, so the big cookie sheet doesn't fit. But I will try that next time. Thanks, BakerAunt.
Our dinner was grilled salmon, wild rice, and steamed broccoli.
Today I made 2 loaves of my standard but adapted maple oatmeal bread, but use Harvest Grains in place of the cup of oatmeal.
BakerAunt, Thank you for your comments. I used the recipe "Motzah Everything Crackers" from Food52.com. The dough was wonderful to handle and I didn't need to add any water. But I followed PJ's directions for rolling it on parchment, adding seeds, and baking, as she wrote on the KAF blog "Crunchy Crackers" back in 2011. That worked great, also. I did separate the crackers on my baking sheet, perhaps by roughly 1/4". Most all of them were separated from each other after baking, although I did have to break a few of them. I have noticed, while crunchy on some, that my edge pieces got rolled thinner on the edge side, and are crispy where they are thinner. I think that's going to be the key to crispy crackers. I'm spending the next week or so on the beach in Maine, so I won't be making my next batch for a while.
Yesterday I tried making crackers, first time ever. They were a lot easier to make than I expected, even though the directions seemed complicated. They came out OK, but with room for improvement. They were crispy - at first, but within an hour they became chewy. However, this morning, they were crispy again. I think I need to roll the dough out a little thinner, maybe even dig out my pasta machine and use that. I estimate that I rolled mine about 1/8" thick, so I will shoot for 1/16 next time. Does that sound about right, BakerAunt? I used my Everything Bagel seed mix for the topping, and next time I will shake it on twice as thick.
Dinner was grilled chicken thighs, potatoes roasted on the grill, a green salad from the deck planters, and the last of the broccoli salad.
This morning I made cranberry-orange scones. First, I had to make the candied orange peel for them. I've been saving all the orange peels from the oranges we feed the Baltimore Orioles, so I have the peels from a dozen oranges. They were so expensive this year, I wanted to make the most of my investment.
Sunday I made a broccoli salad with the first of the season broccoli from our garden.
Dinner was sausages and blueberry pancakes. Soon, we'll have fresh instead of frozen berries!
I made burger buns, but I decided instead of using Ellen's recipe as I always do, that I would try the potato bun recipe from KABC. I made 12 buns, although the amount of dough was less than Ellen's recipe. I was hoping the would spread while rising, to make a larger but flatter bun. That didn't happen - they are a little smaller in diameter, but rose up high. The texture and taste is fine.
Just turned the water to the garden off, and hoping for thunder storms and then 4-6 hours of rain tonight. We are in a pretty significant drought area here. I have one head of broccoli picked for a salad tomorrow night. I've been pulling onions from a pot on the deck, that I started onion sets in months ago. The cherry tomato on the deck has a lot of green tomatoes. The lettuces continue to do well, and I've started more seeds this week for another crop. The weather is not great for gardening -- we have swings from 95 during the day to 45 at night, and on June 18, my grand-daughter's wedding day, the high temp was only 53. In Vermont now, it's typically around 80 during the day, and about 65 at night.
We had shish-kebobs with chicken, sweet red pepper and onions, and leftover potato salad.
I did a pork roast tonight, needing to empty out the freezer meat a little, and the weather was cooler. I made a maple-rum-dijon glaze on it.
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