To cheer us up, I made a blueberry pie using that oil crust recipe that I tweaked from the King Arthur 200th Anniversary Cookbook. I substitute in some white whole wheat flour and use buttermilk. I made the larger recipe and kept some of it out as crumbs. I used a quart of blueberry pie filling that I canned last summer. I heated it up, after adding 2 Tbs. Clearjel, and I added ¼ tsp. allspice and a dash of nutmeg. After parbaking the crust, I sprinkled the bottom with some Panko before putting the hot filling into the hot crust, then I sprinkled the leftover crumbs from the crust (about ¼) over the top. I baked the pie at 425F for 15 minutes, then 25 minutes at 375F. I certainly bubbled up around the edges. We will give it two hours to cool, and then we will have it as a late dessert.

I'll add a note about whether this blueberry pie with an oil crust came out better than my previous attempt.

I have my car back. It had a dead cell in the battery.

On Thursday morning, I used a recipe for Chocolate Olive Oil Cake with Blood Orange Glaze, from a Baking from Scratch email to bake a Bundt cake, but I made some changes in the recipe. (See discussion under baking-desserts--blood oranges.) Blood oranges are not available right now, so I used a regular orange. I used canola oil and reduced it by 1/3 cup. I used buttermilk rather than regular milk and increased it by 1/3 cup. I used 1 cup of white whole wheat flour (Bob’s Red Mill ivory flour) in place of that much AP flour, and I added 2 Tbs. Bob’s Red Mill powdered milk. I baked it in the Nordic Ware Celebration Bundt pan—the one that allows you to cut 20 equal slices—as I don’t have the pan the recipe specifies and do not intend to buy it. I found that my cake needed 45 minutes to bake at 325F. After 20 minutes on the rack, it came out perfectly. I’m not planning to glaze it. We will eat it for dessert tonight, and I’ll add a not about what we think. The entire cake still has 43g saturated fat, but that is fine when sliced into 20 pieces. Had I followed the recipe, and used 1 1/3 cup olive oil, the total would have been 58g.

In the afternoon, I baked my Buttermilk Grape Nuts Bread, with some whole wheat and barley flour substituted for some of the AP flour, and I used bread flour for the rest. I also reduced the honey to 1 Tbs. and the salt to 1 tsp.

Note: The cake has a delicate orange taste behind the chocolate. The texture is excellent.

• This reply was modified 4 years, 11 months ago by BakerAunt.

On Friday, I fed my sourdough starter. I made a sourdough crust pan pizza, topped with a tomato sauce I made from crushed tomatoes, olive oil, garlic, ½ tsp. sugar, ½ tsp. Penzey’s Tuscan Sunset seasoning; a bit of rosemary, and a dash of Worcestershire sauce. I also topped with browned ground turkey, some chopped red bell pepper; sliced mushrooms, sliced green onion, small cubes of mozzarella, and Parmesan cheese.