We grilled kielbase with onions and peppers, and it them on burger buns.
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.
Welcome! I know you'll enjoy this group and so glad you can now join us.
Joan, you'd better set many additional places at your table!!
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.
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.
Thank you BakerAunt and Mike. I'm going to try it, after I get groceries next week and buy Grape Nuts.
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!
We cooked burgers on the grill (on the snowless deck; we had no accumulation of snow although it did snow all day yesterday) and air fried onion rings.
Mike, I almost always use half whole wheat and half AP flour in my bagels. This just surprised me, as I thought I was using 1/2 bread flour but the consistency was wrong.
Today I made Maple Buttermilk Bread. It's one of our favorites
I made bagels today. I used half AP and half bread flour - except after I scooped out the bread flour, I realized it looked "odd". It was light brown, not white, and it was not as fine grained as I would expect. As I kneaded, it seemed more like whole wheat, and needed more water (it rained all last night and was snowing most of the day - plenty of moisture in the air). I think, at some point, I must have refilled the kitchen bread flour jar with whole wheat flour from the pantry. It's funny, but also OK, since I often do use half whole wheat. And - the bagels are good.
Quesadillas for dinner, to use up leftover pork.
You are month(s) ahead of us; I'm hungry just reading your lists. It should start snowing here soon, and all day tomorrow. It won't hurt the daffodils, hyacinths, and other plants that are up.
That's a real bummer! Not only will you miss cooking and baking, living without power and the use of lots of appliances is a huge inconvenience.
Our dinner tonight was turkey soup, using up the last of the winter supply of frozen mixed veggies, and Penzey's Sunny Paris. With it we had savory fan rolls.
BakerAunt, I get her weekly email and saw that recipe, and I will try it. Today I made the Oatmeal Bars, using my homemade marmalade instead of apricot jam. They are good. They are almost gone - they left the house to go to a potluck, and I doubt any will return home.
