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We stopped at an orchard on the way back from our trip. We bought Ever Crisp apples for eating by themselves. I had hoped to buy a peck of traditional, small Winesaps, as I did last year for baking, but they were no longer available. We learned it had not been a good year for apples. That Polar Vortex last January did some damage, and there were likely other issues. I was offered tastes of some of the available varieties and settled on York apples. The taste is good, and I was told that they will hold their shape.
So, in answer to the thread question, I'm baking the Cinnamon-Apple Barley Quick Bread recipe that I developed last year from a Bob's Red Mill recipe for a gluten-free Harvest Apple Bread. I plan to sprinkle the top with a red-green sugar mix and some pearl sugar.
I also plan on making up dough for another batch of my Healthier Sourdough Whole Wheat Cheese Crackers. This time I have been helping my husband consume the previous batch, which happens when we travel.
On Tuesday, I decided to try to adapt a Bob’s Red Mill recipe for Scottish Oatcakes:
https://www.bobsredmill.com/recipes/how-to-make/bobs-favorite-scottish-oatcakes/
I had bought the organic Scottish oatmeal from Bob’s, intending to try this recipe, before I had to cut saturated fat, and 4 Tbs. is a lot (28 g) for 15 oatcakes. I decided to try a mixture of butter and canola oil and water. I used 1 Tbs. butter, 1 Tbs. canola oil, and 1 Tbs. water, then followed the rest of the directions. I used a 2 ½ -inch round cutter and that made 17 and one slightly smaller one. I baked for 25 minutes, then decided to add another two minutes. Mine did not get golden, probably because of the 75% reduction of butter. However, they are tasty, and my husband has already expressed approval. They have a chewy, dense texture, and just one is satisfying. With my change, the entire recipe has just 8 g saturated fat.
They baked a lot faster than I was expecting them to (20 minutes at 450, with steam), the recipe said 35-40 minutes), but they sure look done on the outside and the internal temp was 206, so I took them out.
Now I have to wait for them to cool!
I'm hoping they'll be like the ones we used to get at McGinnis Sisters in Pittsburgh, which closed all its stores.
Followup: They're pretty good!
Great looking loaves, Mike! I may need to look into that recipe also.
We loved that Spiced Pumpkin Rye Bread recipe from Stanley Ginsberg that I baked for Thanksgiving, so on Wednesday, I used some of the pumpkin that I processed yesterday to bake another loaf. With my mixer, I have to keep stopping it and move the dough together during the 10 minutes of kneading, but it’s worth it.
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