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Today I made two loaves of rye bread. I also baked a muffin mix in a box, by Krusteaz, which was a Christmas gift from a granddaughter. Cranberry-Orange. They are delicious, and I was surprised. I have another one in the pantry, blueberry.
Happy Birthday, CWCDesign! Go ahead, eat the whole cake!
Tuna fish sandwiches on whole grain bread last night.
I made 6 hamburger buns and 8 hot dog buns today.
We had Korean chicken (bulgogi) and salad; and my husband also cleaned out some leftovers.
I'm not real fond of rhubarb either, Mike. But my husband likes it, and I have a big patch of it near my garden, so I might as well use it. A primary reason for not using it more is the amount of sugar needed to make it edible. It might be good used in a quick bread, like zucchini bread?
cwcdesign, it's basically a KABC recipe called Crusty Gruyere Loaves, I believe. I've made 2 changes. I add coarsely chopped green olives to the filling mix before rolling up the dough. And, instead of cutting the rolled up dough into 4 small loaves, I cut it into 12, about 1" slices, and bake in a 9 x 12 pan. I think the recipe calls for bread flour - if you want softer rolls, replace that with AP. They are delicious!
I made tomato soup, using up some of the tomatoes from the freezer. My husband had clam chowder from the freezer. With the soups, we had olive gruyere rolls from the freezer.
Today I made Rhubarb Rolls, from CWalde on the Baking Circle in 2008. Although rhubarb is a spring food that I have in my garden, this is last year's, from the freezer. I've made this once before, years ago, and recalled it was messy, my notes say "never again", so I did some research online and made a few changes. It's just OK. Over cooked, just short of burned. But is made a nice gooey sweetish but not overly sweet, great rhubarb flavor, sticky sauce. My main recommendation would be to use a regular yeasted sweet dough recipe, not this one made with baking powder. It works, but is to roll up like a cinnamon bun. That and baking it at a more typical temp and time, say 350 for 30-40 minutes, might produce a really nice roll.
We had pea soup, thick with chunks of ham and thin sliced carrots, from the freezer a few days ago - it was perfect for a cold day. Contrary, today the temperature was in the upper 50s, so we had chicken thighs cooked on the grill, with asparagus, brussels sprouts, candied carrots all from the freezer. This is Vermont, where we have 5, not 4 seasons, and we are in the 5th season now: mud. The dirt roads have ruts 6-8 inches deep now, and cars are buried up to their bellies in it.
I made a d'Italini salad and a cole slaw, which we will have with a ham steak.
Yes, BakerAunt, that is the same recipe. And I posted an incorrect name for Susan's blog -- it is The Well Plated Life. Sorry about that. I'm going to send half the buns to the sugarhouse tomorrow morning for my husband and son to snack on while they boil the sap into syrup. They've made some really nice, light syrup thus far, but I prefer the darker Grade A dark, robust - it has more flavor.
This morning I made Maple Sticky Buns, and they came out perfectly sticky on the bottom/top. I don't have any maple sugar, so I subbed brown sugar. And instead of making 12, I made 18 using two 9 x 9 pans. I used Susan Reid's recipe from her blog, the Silver Palate.
Monday night we had quesidillas made with leftover taco meat, peppers, onions, salsa and cheddar. Now we have leftovers of those for lunch!
Last night we had chili and maple cornbread. For tonight, I'm simmering a tomato sauce will add sliced Italian sausage, onions, and green peppers, with a green salad from the sunroom.
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