Last week, I promised my husband a pumpkin pie, so on Sunday, I made the buttermilk crust dough (with some added sugar). The pie will have to wait until tomorrow, as we ended up taking the dog for a frisbee session this evening.

• This reply was modified 6 years, 5 months ago by BakerAunt.

For breakfast on Tuesday, I baked a new recipe, "Cream Scones," from Beatrice Ojakangas' Breakfast with Beatrice (p. 200), which is a collection of her breakfast recipes from her various cookbooks. The recipe makes four small scones, and my only change was to substitute in 1/4 cup of cake flour for part of the 1 cup flour. These have a light texture and are slightly sweet.

We tried a bit of the jam--the little bit that did not fit into the canning jars. Black raspberries have wonderful flavor.

• This reply was modified 6 years, 5 months ago by BakerAunt.
• This reply was modified 6 years, 5 months ago by BakerAunt.

I've finally done some baking. Yesterday I made chocolate chip cookies, and maple-walnut scones. Of course, I used our own maple syrup with "no added sugars"!!! I put about 1/4 cup of syrup in the dough, and brush on more syrup before baking.

• This reply was modified 6 years, 5 months ago by chocomouse.

Mike, I use first clear flour in almost all my rye bread recipes. It really does help with the rise, and I think it adds to the flavor also. I should try it with other breads. Did you get the 50 lb bag at a restaurant or kitchen supply store? I get mine at KAF, but it comes only in a 3 lb bag, or maybe it's even a 2 lb bag, can't remember.

I pay 8.95 for 3 pounds at KAF!

On Thursday morning, I baked Wheat Germ Corn Muffins, a recipe from the back of a package of Bob’s Red Mill wheat germ. I also found it on their site:

It is like most cornbread recipes, but it uses just half a cup of cornmeal and adds ½ Cup wheat germ. I substituted buttermilk for regular milk, so I added ¼ tsp. baking soda (did not reduce the 1 tsp. baking powder), reduced the salt from ½ to ¼ tsp.. Instead of melted butter, I used 3 Tbs. canola oil. I made them as 6 large muffins rather than 12 standard. I had a warm one with butter—delicious!

• This reply was modified 6 years, 5 months ago by BakerAunt.

Thursday evening, I baked Double Ginger Biscotti with Pistachios. It’s my adaptation of a recipe from the June 1997 Bon Appetit. The second time I baked it (see April 8, 2017), I added 1/3 cup crystalized ginger (hence the “double” in my title). This time, I added ½ cup of crystalized ginger, as I wanted more ginger taste.

• This reply was modified 6 years, 4 months ago by BakerAunt.