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I didn't bake from scratch this week. My car died, and that sent me down a rabbit hole of activity. I baked cornbread using a Jiffy mix -- 2 actually, so the cornbread would be higher. I froze all the pieces. Some for the person who's shut-in that I take food to once a month. The rest for us. I don't like cornbread, so I've never baked it from scratch. I do, however, enjoy cornbread with white bean soup, and I have some of that in the freezer.
Cass, I appreciate you taking the time to answer my questions. Thank you. And thanks, BakerAunt for posting his answers.
Cass, I'm really glad to have the baking soda question answered. Now, I won't be fretting when I put my cookie dough in the fridge before scooping and baking.
Yes, I understand what you intended for me and thank you for the explanation of butter vs peanut butter melting points.
Cass, I hope you enjoy your new home and the new people in your life for whom to cook and bake.
I made Navy Bean Soup for the freezer. I had purchased a previously cooked ham bone that had quite a bit of ham left on it. The soup turned out delicious, but the ham had seen better days, so I removed most of it from the soup. The flavor of it was gone.
Early in the week, we had spaghetti using Basic Tomato Sauce from "Papa Rossi's Secrets of Italian Cooking." This is my go-to sauce for a quick meal. It takes only an hour to cook.
Yesterday, I made Manicotti using "The Romagnoli's Table." I made 2-9" square dishes-full. I froze one, and we ate half of one. Looking forward to having it for lunch today.
I also make Kelsey Nixon's Slow Cooker Irish Oatmeal.
I baked KAF Pumpkin Cake for the first time. I didn't have golden raisins, so I used regular raisins, which I think are purple. I used olive oil instead of vegetable oil, and the cake still tasted fine. I always use olive oil instead of vegetable oil when baking. Makes me think the calories in the cake are more healthful. I used the icing that goes with this recipe.
The recipes calls for making it in a half-sheet pan, but it includes the measurements for making it in a 9x13 pan. I used the half-sheet pan. As I frosted the cake, I thought there wasn't enough icing. It made such a thin layer that I could see the cake underneath. But when I ate the cake, I decided it had the right amount of icing. Anymore, and the frosting would have been too sugary for me.
Because I had such a large cake, I froze most of it in serving pieces.
I had opened a large can of pumpkin puree, so I had leftover. I used that to make a loaf of Pumpkin Bread. For the first time, I used KAF Winter Spice in it. I don't know how that turned out. My HVAC man came to work on the furnace thermostat. I gave him gasoline money and the loaf of bread.
There's more pumpkin puree left, so I'm going to tuck a banana in the freezer to use to make a Pumpkin Smoothie this week.
