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When we were in California for Thanksgiving, I was given some lemons from trees in my nephew's and my sister's yards, so on Thursday I started to use them by baking six jumbo Lemony Cornmeal Blueberry Muffins. The original recipe, from Abby Mandel, appeared perhaps 25 years ago in The Los Angeles Times food section. I always cut the sugar in half and reduce the oil, and they are great. This time, I also increased the cornmeal slightly and reduced the AP flour, and I added 2 Tbs. of lemon juice (recipe only used lemon zest) along with dried blueberries. On Thursday, I followed Cwcdesign's lead and baked the KAF Butter Pecan Biscotti using Butterfinger chips. I must cut mine large, even though I cut them diagonally, as I only had about 44, but they taste great. Five minutes before I sliced them, I spritzed them with water (a hint from another KAF biscotti recipe that makes them easier to slice without crumbling. I also baked a gingerbread recipe that came with the Nordic Ware medium 2-cottages pan. It actually requires two pans, which I have. The recipe calls for melting the butter before it is mixed in. Recently, I've baked two Bundt cakes that use this technique, and the designs seem sharper. The biscotti and gingerbread houses went to a bake sale for local social services. On Saturday, I baked two loaves of Grape Nuts Bread. I also baked Eggnog cake in a Bundt Christmas wreath pan to take for after service social time at my church tomorrow. For dinner, I made the KAF Thin Crust Pizza.
I baked KAF Pumpkin Cake for the first time. I didn't have golden raisins, so I used regular raisins, which I think are purple. I used olive oil instead of vegetable oil, and the cake still tasted fine. I always use olive oil instead of vegetable oil when baking. Makes me think the calories in the cake are more healthful. I used the icing that goes with this recipe.
The recipes calls for making it in a half-sheet pan, but it includes the measurements for making it in a 9x13 pan. I used the half-sheet pan. As I frosted the cake, I thought there wasn't enough icing. It made such a thin layer that I could see the cake underneath. But when I ate the cake, I decided it had the right amount of icing. Anymore, and the frosting would have been too sugary for me.
Because I had such a large cake, I froze most of it in serving pieces.
I had opened a large can of pumpkin puree, so I had leftover. I used that to make a loaf of Pumpkin Bread. For the first time, I used KAF Winter Spice in it. I don't know how that turned out. My HVAC man came to work on the furnace thermostat. I gave him gasoline money and the loaf of bread.
There's more pumpkin puree left, so I'm going to tuck a banana in the freezer to use to make a Pumpkin Smoothie this week.
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