I Was In A Cooking Mode Yesterday Afternoon & A Baking Mode Today 9/5/2022

 Yesterday I was in a cooking mode late in the afternoon. Roast center cut pork loin (boneless). I also made sauerkraut with dumplings. This is how I make sauerkraut when serving with a pork roast. I sauté bacon pieces with sweet onion. When that is done, I then add to the sauerkraut a touch of brown sugar and then let it simmer if not adding to the pork roast in the oven to cook that way in the natural juices. I had some D' Anjou pears I had to figure out what to do with them. Found a recipe in which I made pear/applesauce. I peeled a few small pears and grated them along with a nice sized granny smith apple in which I also peeled and grated. I placed them in the saucepan with a little apple juice some Red Hots cinnamon candies and lots of cinnamon along with some tri-blend raisins. See, the Red Hots melt and make the applesauce a lovely color. I let that slowly cook on top of the stove and periodically mash it down with a potato masher. I made a half recipe of dumplings to mix with the sauerkraut. Oh, yesterday I did add some caraway seeds to the sauerkraut and some of the dry onion soup mixed with water I use for the pork roast too. 

I noticed a simple recipe on the back of a Durkee Imitation Vanilla Flavor box for Butter Cookies. It appeared to be a simple recipe. Actually, it reminds me a lot of my butterball cookie recipe except no salt or walnuts. I tried a 1/2 recipe to see if it were something I would make again. Yes, I would make it again. Only difference is I added sprinkles to the dough before it baked and then when I checked them while baking in the oven, I noticed they remained round form, so I gently patted them down to look flatter in appearance. I have to be in the right frame of mood to take on these tasks when it comes to baking. I know I will distribute these baked cookies to people to bless them. 1/2 recipe yielded 18 cookies. The recipe suggested sprinkling powdered sugar on top once the cookies cooled. I thought topping them with sprinkles was more whimsical than a dusting of powdered sugar.

Wow, I sure did share a lot via my blog today, didn't I.

Oh, I almost forgot to add this. When making a pork roast, I slice up in nice pieces a clove of garlic. I then make a few cuts into the meat and place the garlic slices into the meat to cook inside the roast while the roast is in the oven. It is a tasty delight when you get a piece of the sliced pork with the garlic in it.