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(Yes, it doesn't take much to make me laugh. I'm trapped in my house until spring...or when I decide to dig myself out, whichever comes first.)
and some of the dough was enriched and fruited.
The fruit was a mixture of dried apricots, 'super berry mix', candied orange peel, (soaked in orange juice and peach/lemon grass liquor) and walnuts. Other than that, I added butter, honey, and an egg to some of the spelt bread dough and enough whole wheat flour to bring it up to the right consistency.
Yes, I could easily google it, and find something that would suit, but I want the one I've used for (oh, lord, I'm old) nearly 60 years. Tomorrow, I'm going to find it. Either that, or I'll give up and make gingerbread. :-}
2 1/2 cups flour
1 1/2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup shortening
1/2 cup sugar
1 cup molasses
1 cup hot water
Cream shortening with sugar; beat in molasses and egg. Stir in dry ingredients, and beat in hot water until smooth. Bake in pan 13" x 9" x 2" at 350 degrees for 30 minutes.
If you're new to this sort of recipe, hang tight, for a while, and I'll come back with a better description. I just need to pretend I'm civilized, and get out of my jammies for a while. ;-}
1 cup flour
1/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp salt
2/3 cup butter
1 cup brown sugar
1 egg, well beaten
1 tsp vanilla
3/4 cup rolled oats
1/2 cup chopped walnuts (or pecans)
1/2 cup chopped dates
1 cup Corn Flakes
Sift dry ingredients to salt; cream butter, add sugar gradually, cream until light. Add well-beaten egg and vanilla; mix thoroughly. Add flour mixture; mix well, then stir in oats, nuts, and dates. Last of all, lightly stir in corn flakes.
With two teaspoons, take small portions of the batter and drop on ungreased cookie sheet about 2" apart, using both spoons to help shape the cookie. Bake in 375 degree oven for 10-12 minutes.
Makes about 3 dozen.
As a side note, I usually substitute raisins (golden raisins, not the black ones) for the dates, and I always use pecans instead of walnuts, for myself. I have not made this recipe in many years, but I'm now tempted to purchase some kind of Flake cereal on my next trip to the grocery store, which may be as soon as tomorrow.
I'm *still* searching for my banana bread recipe, and I'm beginning to be discouraged.
Yesterday, a neighbor saw me start to shovel the driveway, and went home, and got her snow shovel. I explained that all I was really doing was clearing a path from the house to where the road was graded, so that I could go get the mail. The driveway wasn't all that bad in any case, because I'd already paid to have it cleared (the road grader built a wall that was close to three feet, and it would have taken me days to break through it).
I told her that if she wanted to be helpful, she could take me to the grocery store. Whoo-hoo! I now have updated provisions. I've been out working on the drive way some more, but I have zero intentions of starting my car for now. They say we'll have a few days rest from the snow, and I'm hoping that I can go out tomorrow, at least to pick up the FedEx delivery that's awaiting me at Walgreen's. We are close to the record for snow, for February, set in 1916, and I'm hoping we don't match it. I should mention that there are winters where we do not see snow. I don't mind a bit of snow, but I'm kind of done for the year.
Yesterday evening, while I was fixing dinner, a bulb went out in the light fixture. It has three bulbs, so it was mostly inconvenient, and I planned on changing it today. Then I came downstairs to the computer room, and the same type of light fixture decided to surprise me, and a bulb went out. I need a stepladder to change those bulbs, and even then, it's non-trivial. It's one of the rare times living alone is inconvenient. I wish stepladders had just one more step in them for us short folks. Still, the bulbs got changed (today), and life goes on.
They say more snow is coming. I hope that it's trivial, and doesn't last, but either way, it'll happen. Tomorrow, my only plans are to work on taxes (always non-trivial), and read.
How many bakers does it take to change a lightbulb?
One apparently, but I'm not sure where the joke is. :)
It took me most of the day to work up the nerve to change them, but I still managed to do the first one. I got down off the step ladder, cursing it again for not having one more step, and went downstairs, dragged out the same equipment, and changed the other. I mean to live alone, and on my own, forever...even if it means that I have to bring in the ladder from the garage to change a stupid light bulb (not yet, but I can see the day coming).
In other news, I found a recipe in my cookbooks (one from 1954) for Banana Bread. I doubt strongly that I ever made this, and note that it calls for an ingredient that I would never use: shortening. When I see that in a recipe, I *always* substitute butter instead. The list of ingredients in butter is, at most, two. The list of ingredients in Crisco Shortening is horrifying. On the other hand, I found an interesting recipe that had been used as a bookmark, and here it is:
Orange Nut Bread
(I'll come back later and type it in. I have other fish to fry first.)
It's below, in >24 Lyndatrue: and it's kind of interesting. I doubt I'd ever use the banana bread recipe from the book, but the orange nut bread might get made in the next week or so.
For perspective, I prefer incandescent light, and bought a tremendous supply when they were in the process of selling them off. Mostly, I bought 60 Watt GE Bulbs made in Ohio, not China (they tend to last longer), and you have to read the fine print to know where they were made. At least I could afford to do it, and have the storage for them all; I know that not everyone had that choice. I just wish I'd purchased more 3-way bulbs, or at least 150 Watt bulbs, since I only ever use the lamp at the brightest setting.
Even if I make it to 100 (and I hope that I do not; life isn't all that pleasant when everyone you know is gone), I won't run out of light bulbs.
Just in case anyone was wondering about my sanity... :-}
2 1/4 cups sifted flour
1 teaspoons baking powder
1/2 teaspoon soda
3/4 teaspoon salt
3/4 cup plus 1 tablespoon sugar
3/4 cup chopped nuts
1/2 cup raisins
1/4 cup ground orange rind
1 egg, well beaten
1/2 cup milk
1/2 cup orange juice
2 tablespoons shortening, melted
Sift dry ingredients together. Add nuts, raisins, orange rind. Combine egg, milk, orange juice. Add to flour mixture with shortening; mix until flour is dampened and fruit and nuts are well distributed. Spoon into greased 9x5x3 inch loaf pan, or two smaller loaf pans. Bake at 350 degrees F. for 1 hour, or until it tests done. Let cool in pan 10 minutes; turn out and let stand until cold. Wrap in plastic or foil; let stand overnight before slicing.
Please note, I've typed it in nearly verbatim. I don't ever use shortening in food, and would substitute butter in this case. I would probably also cut into it before it had even finished cooling (because fresh, warm bread is wonderful). I think that one decently sized orange would yield 1/4 cup orange rind just using a grater, rather than running it through a grinder. If you did use a grater for the peel, then a reamer would be the best way to extract the juice (heck, a reamer is the easiest way to get juice out of any citrus fruit). I'm tempted to try this recipe out, just out of curiosity.
I'd need to buy an orange or two, and some pecans.
Here's a photograph of a reamer (photo is originally from eBay):
I am in Minnesota and cannot get out of two of my doors (they are sliding) because the snow is so high.
Thanks very much for the offer of the recipe. It sounds very similar to the one I can no longer find.
At any rate, the real question is, how long does it last in the fridge? I don't have much experience with it fresh and none at all with it bad, so how does one tell? I've been eyeing it with suspicion for a week or two.
When I was a girl, when milk went bad we'd just say use it for baking. But honestly I can't remember the last time I did that. I rarely have milk in the house anymore, except for baking.
Seriously, though, unless it smells bad, and seems like it's separated, I'd just use it. It's only good to drink for a day or so after it's made, but you can use it to cook with until it seems spoiled.
Because the interwebs know everything, here's more information than you'll ever want to know.
I agree with most of it, but tell you right now, do NOT freeze your buttermilk. Just throw it away if it looks (or smells) bad.
ETA: Even better (because recipes!), here's a article from the Washington Post:
Banana Bread (from the Gold Medal Flour package)
READY IN: 1hr 10mins
YIELD: 2 loaves
1 1⁄4 cups sugar
1⁄2 cup butter or 1⁄2 cup margarine, softened
1 1⁄2 cups mashed very ripe bananas (3-4 medium)
1⁄2 cup buttermilk
1 teaspoon vanilla
2 1⁄2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Heat oven to 350 degrees. Grease bottoms only of 2 (8X4 inch) loaf pans. In large bowl, mix sugar and butter. Add eggs, bananas (increase recipe by one banana), buttermilk and vanilla; beat with electric mixer on medium speed until smooth. Stir in flour, baking soda, salt and nuts (if using) just until moistened. Pour batter into pans.
Bake for one hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing.
Since they offered the nutritional information, I thought I'd include it here:
Normal temperature and weather this time of year is at least 20 or 30 degrees warmer than it's been for the past few weeks. I'll be relieved when I get the cataract surgery over with, and can go back to being completely independent...at least as much as I was before.
Enough whining. For lunch, I had a Reuben, which is more wonderful than it sounds, since the bread is honest Rye, and the sauerkraut is homemade. It was very pleasant to have food that I didn't cook, and to be at lunch with a friend.
I believe that everyone is ready for Spring.
This is good for baking though! I don't like to moan about the cold, because we will be in for months of near or above 100° weather soon. Then I will long for a rainy day. :)
I look at all the terrible and heartbreaking damage from the last storm across the southeastern part of the US, and wonder what next year will bring. I heard on the news that two anonymous companies are picking up the tab for the funerals for those who lost their lives. Sad business.
Ah, well. Today is more snow, but just a dusting. Tomorrow is supposed to start a warming trend. I don't think I've ever looked forward more to a day that features highs in the thirties. Ah, well. In a couple of months or so it'll be hot, and I'll forget all about this. Maybe.
30 Celsius corresponds to 86 Fahrenheit, and I'd be overjoyed to see that right now. Actually, it's a normal temperature here for much of the Spring (certainly April and May, and often June). Currently it is 31 outside. That's in F, not C, which approximates 0. I would like Celsius more if it had a greater range. Having Fahrenheit go from 32 to 200 gives a lot more choices than 0 to 100...
No matter, though. I just want the snow to melt, and soon. The dogwood should be waking up about now, and it's not going to, until it gets a lot warmer. Me, either.
Just kidding (in case anyone thinks otherwise).
Warning: If you're squeamish, you probably don't want to keep reading.
The first eye (left) was done Wednesday morning. Since sedation wasn't possible, it meant I just had to use my own internal resources to keep calm, and to hold still, while it was going on. The eye was anesthetized (of course), and it was terrifying and fascinating all at the same time. Realizing that the little floaty bits visible in all the other things going on were bits of the lens on my eye was alien, and yet fascinating, all at the same time. I could still see, even after all the cataract was broken up, and removed, and even more strange, I could see the artificial lens as it same across the eye, and was settled into place.
It took me until a full day later to realize that he'd used some sort of fancy razor to *shorten* my eyelashes. I just kept looking in the mirror (after the plastic protector was off), trying to figure out why the eye looked odd. It's because the eyelashes are just short, dammit. It rather reminds me of a Renaissance painting, where the people have no lashes painted on. At least the eyes will match after the next eye is done. It was odd, since (as I look back) I noticed that he was doing *something* with my eyelashes, but I supposed (at the time) that he was just making sure there wasn't anything stuck to them.
I'm not a very good patient (although I'm trying very hard to follow the rules, and to be relatively cooperative). I keep wanting to do things that I then realize are tasks I was specifically told to stay away from. I could use this downtime to clean the carpet on the stairs. Oh, no, no I can't, since that involves close work with a fancy brush, to get all the dust and hair loose. Everything I can think of that would be useful involves stirring up dust, which I'm supposed to stay away from.
I wonder how many people leave that cup thing on their eye. I was supposed to wear it at night to make sure that I didn't rub my eye while I slept. I just told him that I wouldn't rub it, and that I didn't move around when I went to sleep. I don't. It's been fine, so far (okay, okay, it's only the second day, but still).
I'm writing this mostly for myself, because I'll be doing this again on the 27th (for the right eye), and it'll be reassuring to remember that once past all the nonsense of dealing with nursing staff who are, after all, used to handling mostly older people who may or may not have memory issues, everything is fine. I'll be relieved when it's done, and I'm glad it's March, because I won't have tossed out April and May, two of the best months there are (Spring planting, and no snow).
I baked gingerbread today, and was astonished to realize that it's been nearly a year, far as I recall, since I last made anything other than a few rounds of muffins or biscuits. It took me more time to get started than to actually make, of course. I'd purchased pecans to go into something else, but decided to toss them into the gingerbread instead. Excellent decision. I'll try to take a photograph tomorrow, if I remember.
I'm going to grab a jar of spiced apples and take it upstairs to go with the gingerbread tomorrow morning. Life is good. :-}
Life is good.