[skeptic7]

I might have to use this. I was looking for rye flour at the local health food store and they didn't have it in bulk. I wanted to make Boston Brown Bread again.

[skeptic7]

Got it!

[skeptic7]

I didn't know what they were but I had a lucky guess.

[skeptic7]

I did a quick bread with blueberry jam as one of the ingredients. I baked it in a 9x13 pan which baked quickly and makes a lot of short slices, easy for eating in a napkin. I took it to the last farmer's market of the year to share with vendors I won't see it next spring.
Putting jam into the bread gives it a wonderful color and it mixes together quickly.

[skeptic7]

I had black bean chili made in the crockpot yesterday. It was so cold that the crockpot was put on low at midnight, it wasn't yet boiling at 7:30 am. I put a thick towel on top for extra insulation and it was boiling three hours later.
The recipe was tasty but a little too mild. I think I've found a use for the jar of Harissa sauce in the refrigerator.

[skeptic7]

Baker Aunt;
Is Ellen's buns a recipe that is available on this site?

Riverside Len;
The bread looks beautiful.

Yesterday I made pumpkin corn muffins, Yankee style. This was for a vegan friend so I used up the rest of the gluten free flour, and a Tablespoon of ground flax seed, and maple syrup -- so I didn't have any eggs, buttermilk, or honey. This recipe is so different from the original cornbread recipe I might as well give it all

< 1 cup Bob's Red Mill Gluten free flour
1 cup Indian Head white corn meal
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cinnamon
1 cup pumpkin puree, this was especially rich and tasty
1 tablespoon flax seed ground
3 tablespoons oil
1/4 cup maple syrup
water
Mix all the dry ingredients except the flax seed together. Mix the pumpkin, flax seed, oil and maple syrup together. Combine the dry ingredients with the wet ingredients, add a couple of tablespoons of water if the batter seems too dry. Scoop with 1/4 cup icecream server into parchment lined muffin tins. Bake at 350 degrees for 20-25 minutes until done. Makes 11 with the last one a little small. This doesn't rise very much but its tastes good.

[skeptic7]

I got it! This was an easy question for me.

[skeptic7]

I have a cheap formica counter top, and am relatively happy with it. I use cutting boards for cutting and trivets for hot pots. Marble seems like a good idea but it does scratch and burn and is hard to care for and replace. A nice slab would be great for pastries and easier to clean. Supposedly the artificial quartz counters have enough silicon to be a hazard to the people who cut and polish it so that rules that out. Slate would make the kitchen look like a chemistry lab.
Can you put up a clock on the wall somewhere? I use the oven clock a lot but that only works when the oven isn't in use because then it shows the temperature.

[skeptic7]

Its 39 degrees here and going to get down to 22 degrees. Thats cold for the Washington DC area, but nothing compared to points north.
Mike, electrical standards have changed since my house was last rewired and my kitchen is rather outdated. I'd like to have dedicated circuits for refrigerator, and oven, and microwave and dishwasher which I was told is now standard. While I am dreaming, I'd like a cabinet that can hold cookie sheets and half sheet pans easily. I can get them in the cabinet by inserting them at an angle before lying them flat on the shelf.
Baker Aunt, I'm sorry that all the work is now done, and things are NOT in the right place. I remember admiring a counter at a kitchenette at work that simply had outlets every foot.

[skeptic7]

Missed this.

[skeptic7]

I missed this too. I had no idea of the true answer and guessed wildly.

[skeptic7]

I just did pumpkin macaroni and cheese. No real recipe I just started heating up 1/2 cup or so of leftover pumpkin puree, added cheese and peas and then after the chees was melted stirred in the cup of cooked macaroni. Beautiful color and had the comforting quality peculiar to mac and cheese.

[skeptic7]

I think brownies are best unfrosted. I like a cakey type brownie preferably with pecans. I do wish I lived close enough to Aaron to try his English Muffins.

[skeptic7]

I missed this.

[skeptic7]

Last week I did a low fat chocolate buttermilk cake from 'Have your cake and Eat it Too' by Susan G. Purdy. I had made this last year as a two layer cake and I liked the flavor and texture but thought that it made a very thin cake. Also I still had the dark karo corn syrup I had bought for this cake and wanted to use it.
This year I again baked it in a half sheet pan, but this time I cut it into 4 quarters and layered strawberry jam between the layers. This was frosted with Chocolate Fudge Frosting from King Arthur Flour 200th Anniversary cookbook. This made a reasonably high cake, and nicely chocolately. The frosting covered the top well, but the sides were hard to frost. I took it to a party and it was well received.

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