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I made a dozen burger buns. This time I followed the original recipe from Moomie exactly, except I needed to add about a tablespoon more flour.
I made my version of a Harvest Grains bread, two loaves.
No cooking here on Thursday night. My husband has a dinner meeting so I had leftover broccoli, chive cottage cheese, grapes, and ice cream!
Today I started a big pot of beef stew. Tomorrow I'll add potatoes, onions, carrots and let it simmer most of the day.
Supper tonight was salads: chicken and grapes, seafood, and a green from the gro-lights in the sunroom.
We love the Harvest Grains. I always have a bag of in the pantry! It's so easy to add just 1/2-3/4 cup to any basic recipe.
Tonight we had baked beans, from the freezer.
Today I made cinnamon chip scones, with pecan meal, and sprinkled with cinnamon-sugar on top.
Tonight we had salmon, white and red rice, and broccoli.
We had lasagna from the freezer, and a salad with greens grown under the Gro Lights.
I took the night off, too! I'm sick, not of cooking, but of having to figure out what to cook for dinner. So I had a mushroom soup from the freezer, and my husband had a hot dog and part of a can of Grillin' Beans.
Joan, they are good! Use whatever dough you would typically use for sweet rolls. For the filling, mix 3 ounces of cream cheese, 1 egg, about 1/3 cup of sugar, and some vanilla. I also added 2 tablespoons of flour because I was afraid it would be too runny. Spread this over the rolled out dough (about 15 x 24") and then sprinkle about a cup of blueberries over it. Roll up and slice into 12 rolls. Bake. Spread with a cream cheese frosting/glaze while they are still warm from the oven.
I made a simple potato salad and a broccoli salad to go with the ribs we will be cooking on the grill for dinner tonight. Apparently, BakerAunt is sending her storm our way when it is done with her! Rain all day tomorrow (it's 40* here now), then snow tomorrow night through Friday. We are forecast to get 12-18 inches, but I'm thinking it might dump most of that on the Midwest, before it arrives here.
I made Gooey Blueberry Rolls posted by Anna on the original Baking Circle. They are delicious.
Carrots take forever to sprout! Sometimes up to 3 weeks, even with perfect conditions.
I made turkey soup today. I sauteed celery, onions, and carrots, thickened it with flour for a heartier texture, and added broth. I added chunks of turkey, plus thyme, garlic and onion powder, and Italian seasoning. Finally, I tossed in the last of a small bag of frozen mixed vegetables. This should help us through this week of below zero cold topped off with another ice and snow storm on Thursday-Friday. We've had 16 nights below zero so far this season, unusual even for Vermont.
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