What are you baking today?

[freemotion]

Re-heating yesterday's turkey pot pie. It was a two-fold trial run....I wanted to see how I like the turkey breast I canned before I do a ton more, and I am having company for dinner in a couple of weeks and want to make something homey and really healthy, using all my traditional and LGI techniques. The couple who are coming....one eats white flour garbage and the other is only a little better, but thinks they eat very healthy. Both wives are.....extra fluffy, and still in their 30's. Yikes. Good friends who go silent when I talk about food, so I don't say much.

The trial was a raging success. It will definitely be a hit, and they will be shocked at what I put into it. The biscuit topping is to-die-for, made with freshly ground soft white wheat and a little kamut for texture and nutrition, soaked overnight with kefir. You barely can tell it is whole wheat, it is that good. More like gourmet restaurant.

Sheesh, my stomach is growling just thinking about it!

 

[Farmfresh]

Just put in Gluten free dressing and regular dressing both with mushrooms, onion, celery and black olives! Baked a blackberry pie as well. Will be working on GF bread in just a bit.

Yesterday I made homemade rolls and cinnamon rolls.

What a day you picked to start this thread! Did you ever wonder why so many Americans are fat? !!

 

[me&thegals]

That is ironic on the timing My Canadian friend was reminding me today that Canadian Thanksgiving is in October.

Nothing today baking, thank goodness, but yesterday was a triple batch of whole-wheat squash dinner rolls and a batch of choc-chip pumpkin muffins.


Free--You are going to HAVE to post that biscuit topping recipe! (says the becoming a teeny bit fluffy 30-something American woman )

 

[DrakeMaiden]

I agree . . . post your pot pie crust recipe here, Free!

I'm probably going to re-heat some of our Thanksgiving leftovers as pot pies, but the crust I'm using is puff pastry. I figure since it has so much butter in it, compared to flour, that it can't be all THAT bad, right?

 

[Wifezilla]

I am baking my turkey tonight

 

[TanksHill]

Re-heating yesterday's turkey pot pie. It was a two-fold trial run....I wanted to see how I like the turkey breast I canned before I do a ton more, and I am having company for dinner in a couple of weeks and want to make something homey and really healthy, using all my traditional and LGI techniques. The couple who are coming....one eats white flour garbage and the other is only a little better, but thinks they eat very healthy. Both wives are.....extra fluffy, and still in their 30's. Yikes. Good friends who go silent when I talk about food, so I don't say much.

The trial was a raging success. It will definitely be a hit, and they will be shocked at what I put into it. The biscuit topping is to-die-for, made with freshly ground soft white wheat and a little kamut for texture and nutrition, soaked overnight with kefir. You barely can tell it is whole wheat, it is that good. More like gourmet restaurant.

Sheesh, my stomach is growling just thinking about it!

I will take that recipe as well. Coming from a "fluffy" gals point of view we love pot pies. I make them quite often with leftover stews and such. I have made my crust with fresh ground wheat. What else did you do????? On and canning advice on the turkey as well. I have 3 in the freezer waiting.

Thanks gina

 

[freemotion]

Here is the biscuit recipe: http://www.sufficientself.com/forum/viewtopic.php?pid=97266#p97266

ETA: Fluffy girl disclaimer: Biscuits are still carbs, so save your carbs up for this meal! But we all must have a biscuit now or then to remain sane, I think!

 

[freemotion]

To can the turkey breast, I just cut the raw breast off, cut it into manageable chunks and simmered it until almost cooked. Packed it into quart jars with a clove of garlic and a tablespoon or so of scallions (you could use onions but when cooked a long time, onions don't agree with me), and some broth if you have it, boiling water with some salt if you don't. Process for 90 min at 11 lbs (adjust for higher altitudes, I am at 3-400 feet.)

I was cooking turkeys for catfood when I did this. I have about 7 turkeys at 47 cents a pound (lost track of how many I bought! ) thawing in the garage and on the porch! I plan on doing up a bunch of catfood early next week and maybe getting those breasts canned on Friday or Saturday, as they will be easy to fillet off the turkey while still a little frozen.

 

[freemotion]

OK, you already saw it, but here is the pot pie recipe for latecomers: http://www.sufficientself.com/forum/viewtopic.php?pid=97278#p97278

 

[ohiofarmgirl]

that potpie looks heavenly, Free!!!

right now i'm baking:

savory bread pudding with swiss chard and butternut squash in one oven and pumpkin walnut pie in the other!

whoot!