[chocomouse]

Baked beans and brown bread is a very old traditional New England meal. It was (and probably still is) the standard Saturday night supper for many. Twenty or thirty years ago, I baked it in empty coffee cans - til that became a no-no. Then we searched out stainless steel cans, for example, kitchen utensil holders. I still have some of those, but no longer make brown bread.

[chocomouse]

This morning I made Lemon Blueberry muffins with lemon streusel.

[chocomouse]

We had grilled steak, roasted potatoes, and broccoli.

[chocomouse]

We had leftover stuffed peppers, gruyere rolls, and green salad.

[chocomouse]

BakerAunt, I will continue making variations on that oatmeal bar theme. My husband loves them. I've decided I will not be trying the flapjack recipe Smitten Kitten posted. It calls for way too much sugar -- I would be sweeter than I like, and it's more sugar than I can eat.

[chocomouse]

I made stuffed peppers for dinner last night. We had just finished eating when we lost power, so we ended up just going to bed, in the dark. Most of our friends and relatives have solar panels on the roof or property, and back up batteries so they never lost power, but we have not invested in any of that yet. We do own two generators, but they are at the sugarhouse now. We ended up with about 2 inches of heavy wet snow, high winds, and lots of limbs down.

[chocomouse]

I made another batch of the Oatmeal Bars, this time using homemade raspberry jam instead of apricot. I also drizzled chocolate over the jam before crumbling the topping over them. The chocolate is Raspberry Liquor Fudge Sauce from Stonewall Kitchen.

[chocomouse]

We grilled kielbase with onions and peppers, and it them on burger buns.

[chocomouse]

Today I made Olive-Gruyere Rolls. I rolled the dough out into a rectangle, spread it with grated Trader Joe's cheddar-gruyere and chopped green olives, then rolled it up (like cinnamon buns). I sliced it into 24 pieces which I put into oil-sprayed muffin tins. These are great with soup or salads.

[chocomouse]

Welcome! I know you'll enjoy this group and so glad you can now join us.

[chocomouse]

Joan, you'd better set many additional places at your table!!

[chocomouse]

Len I love cast iron for pizza and breads especially. I have the large (15" I think) Lodge pizza pan and love the crusts it produces. I am so disappointed that my new Breville smart oven will accommodate only up to a 13". I'm still looking for a 13" cast iron. I recommend you try the bread pan for sandwich loaves.

[chocomouse]

I've made pitas, actually think I learned in a class at KAF, many years ago. I was not impressed. I do make tortillas, which I prefer, for wraps, and a couple other kinds of flatbread, also from the class. I do remember that mine puffed just fine, but not much else about them. Sorry I can't be of any help.

[chocomouse]

Thank you BakerAunt and Mike. I'm going to try it, after I get groceries next week and buy Grape Nuts.

[chocomouse]

BakerAunt, would you please post a link to your Grape Nuts Bread recipe; I have tried the search function and cannot find it. Thank you! I'm also wondering if the cereal stays hard and crunchy, or does it soften up a lot? And does it taste like Grape Nuts? We both love Grape Nuts, but gave it up years ago because it tends to destroy teeth!

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