I baked my favorite cornbread Sunday evening (called “Healthier Cornbread”). I used 2 Tbs. coarse corn meal and made up the rest of the cup with the finer grind. We had it with soup.

On Tuesday evening, I baked a new recipe, Lime Bundt Cake, which I found online, as I was searching for cake recipes to use my bounty of limes. I also needed to find ones that used oil rather than butter, since I am limiting saturated fat. I was pleased with the one I made a couple of weeks ago, but it only used lime juice in the glaze. This one uses it in the cake as well:

I made some changes. I used buttermilk instead of regular milk, and I changed 1 ½ tsp. baking powder to 1 tsp. baking powder and ¼ tsp. baking soda. I used canola oil rather than olive oil and substituted in 1 cup of barley flour for that much AP flour. The recipe specified a 9-inch Bundt pan. I correctly guessed that it would fit into a 10-cup Bundt pan, and I used my “Party” Bundt pan (the one where it can be cut into 20 even slices). I used THE grease to coat the pan. The cake baked well and released beautifully. It is a small cake and perhaps would work in a 6 cup pan. I'll glaze it tomorrow, and add a note on taste and texture.

Promised Note: I like this glaze much better than the one I used on my previous lime cake. It was just the right thickness and looked lovely on the cake, as well as tasting good. My husband liked the cake a lot; it has the texture of a pound cake. In terms of taste, I feel it needs something--but, of course, I made some changes, including using canola rather than olive oil. I might add 1/2 tsp. vanilla to the cake next time.

• This reply was modified 5 years, 11 months ago by BakerAunt.
• This reply was modified 5 years, 11 months ago by BakerAunt.
• This reply was modified 5 years, 11 months ago by BakerAunt.

I'm back from a long weekend in Maine for a girls' getaway! We shopped and took a class at Stonewall Kitchen's cooking school. It was a seafood dinner: three appetizers, shrimp, salmon, and lobster; pan-seared scallops and mushroom risotto and asparagus; and a chocolate tart. The food was excellent, although the guest instructor lacked teaching skills so it was difficult to follow. I'm doing a Bake for Good class at KAF on the 19th, which is a free class. They give you the ingredients, tools and instruction for making a pie; you make the crust, with their supervision and help, and then they fill and bake it and give it to a local non-profit that helps the homeless, runs a food shelf, etc. They have similar classes for cinnamon buns and sugar cookies. And, I'm enrolled in their English muffin class in January - my muffins taste good, but look awful and are not holey enough. I'm eager to be back in my kitchen!

I've spent quite a bit of time baking today. Saturday I'm vending at an Artisan Fair, for a local charity group. My husband is going to sell his maple syrup, so I decided to sell maple baked goods. It's my first time vending my foods, so there is a lot of work in addition to the baking. I've made Vermont Maple Oatmeal Bread (a KAF recipe) which is the only yeasted product I'll have. I also made Maple Coconut Cookies, Maple Pecan Scones, Maple Oatmeal Cranberry mini loaves and muffins, Maple Walnut and Fig Bread (from Sift magazine). Tomorrow I'll make Maple Bacon Shortbread and Maple Cornbread mini loaves. I'm also giving out copies of some of my recipes. Next year, assuming I choose to do this again, I'll add things such as Maple Vinaigrette, Maple Cinnamon Buns, cheesecake, etc. I'm enjoying the challenge of doing something different. Of course, my husband is hoping none of my goodies will sell, and therefore will go straight into the freezer!

Chocomouse:
How did the farmer's market go? The Maple Pecan Scones sound especially good.