Search Results for '("C'

[BakerAunt]

Quebec Brown Bread
Submitted by PaddyL on December 02, 2007 at 3:45 pm

Another recipe from The Great Canadian Bread Book by Janice Murray Gill, with her permission to post. This bread has a lovely molasses flavour.

2 tbsp. dried yeast
1 tsp. sugar
1/2 cup lukewarm water
1 cup cold water
1 cup scalded milk
1/3 cup molasses
1/3 cup shortening or lard (I use veg. oil.)
1-1/2 tbsp. salt (I use 1 tbsp.)
5 cups whole wheat flour
2-1/2 cups all-purpose flour

Proof the yeast with the sugar in the lukewarm water. Combine shortening, molasses, and salt in large bowl and pour scalded milk over. Stir to melt fat. Add cold water. Check temperature and add yeast mixture.

Mix the flours together, holding back a little white flour for kneading. Beat mixed flours into liquids until dough is too stiff to beat and cleans the sides of the bowl. Turn out onto board and knead well, adding enough flour to make a soft dough. Continue kneading until elastic, adding more flour if necessary. Place in greased bowl; cover and leave to rise till double.

Punch down, shape into two loaves and place in greased loaf pans. Cover with a tea towel and let rise till double or perhaps just a little more.

Bake in preheated 400F. oven for 30 minutes. Turn out, brush with melted butter, and cool on racks.

[BakerAunt]

Tea Ring
Submitted by PaddyL on November 30, 2007 at 3:15 pm

1 tbsp. dried yeast
1 tsp. sugar
1/2 cup lukewarm water
1 cup scalded milk
1 tsp. salt
1/2 cup sugar
1/2 cup butter
1 egg
3-4 cups all-purpose, or bread, flour

Proof the yeast with the tsp. of sugar in the lukewarm water. Add the remaining sugar, salt, and butter to the scalded milk and stir to melt butter. Cool and add beaten egg. Check temperature and add proofed yeast.

Add about half the flour and beat very well with a wooden spoon or with an electric mixer. Stir in enough additional flour to make a very stiff batter which hangs together. Cover bowl tightly and refrigerate at least 2 hours or overnight.

If desired extra flour can be used in this recipe to make a dough stiff enough to be kneaded. If this is done, the ring is easier to roll out and shape but the finished bread is not as light. It might be a good idea to make the stiffer dough the first time of trying and gradually cut down until the lighter batter is handled easily. In either case the rest of the procedure remains the same.

When ready to make cake, turn out the dough and divide into two portions. Two cakes may be made at one time or half the dough may be returned to the refrigerator, tightly covered, to be used within three days.

Roll one portion of the dough into a rectangle 14 x 7 inches. Spread with one of the Fillings for Tea Ring (to follow) and roll up from the long side like a jelly roll. Place on a greased (or parchment-lined) baking sheet and shape into a ring. From the outside of the ring, cut into the centre with shears, cutting almost all the way through into 3/4 inch slices. Turn slices to one side so that the cut side is uppermost and they overlap slightly. Lap the last one under the first to close the ring. Cover with a tea towel; let rise till double.

Bake 25 minutes in 375F. oven (preheated). Frost if desired with confectioners' sugar icing. Cool on rack.

As an alternative shaping to the ring, the roll of dough may be placed on the baking sheet, seam side down, in a straight line. From the top cut with shears, almost to the bottom at 3/4 inch intervals.

Turn the first slice to the right, twisting it so that the cut side is uppermost. Turn the second slice to the left, twisting in the same way. Continue turning the slices to alternate sides until the bottom of the roll is reached. Cover and leave to rise till double, but bake for a slightly shorter time than for the ring. Cool and front with confectioners' sugar icing.

Cherry Filling:
3/4 cup drained, pitted, canned red cherries
1/2 cup flour, instant blending if available
1/2 cup packed brown sugar
1/2 cup chopped pecans
Combine flour, pecans, and sugar. Spread cherries over the rectangle of dough. Sprinkle with nut mixture. Roll up.

Cinnamon Apple Filling:
1-1/2 cups finely chopped, peeled apples
3/4 cup chopped pecans
1/3 cup white sugar
1/2 tbsp. cinnamon
Combine all ingredients, spread on rectangle of dough, and roll up.

Prune Pecan Filling:
1 cup water
1 cup chopped prunes
1 cup packed brown sugar
1/2 cup chopped pecans
Juice of one lemon
Combine all ingredients except lemon juice in a saucepan and bring to a boil over medium heat, stirring constantly. Cook until mixture is very thick. Remove from heat, stir in lemon juice and cool. Spread on rectangle of dough and roll up.

Maple Walnut Filling:
3/4 cup chopped walnuts
1/2 cup grated maple sugar
maple syrup
Brush the rectangle of dough with maple syrup. Sprinkle with nuts and then sugar. (You can use brown sugar if you can't find maple, but I can give you a recipe for making maple sugar if you'd like.) Roll up.

[BakerAunt]

King Arthur Guinness Cake
Submitted by PaddyL on November 21, 2009 at 10:46 am

1 cup golden raisins
1 cup raisins
1/4 cup dried cranberries
1 cup Guinness, or other dark beer
2-1/4 cups KA unbleached all-purpose flour
1-1/2 tsps. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/2 cup unsalted butter
1 cup brown sugar
3 large eggs

Place the raisins and cranberries in a medium bowl, pour the Guinness over them, cover, and set aside. In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Preheat the oven to 350F., and lightly grease an 8-inch deep cake pan; or a 9-inch square pan if you don't have the deep 8-inch. (I made it in two loaf pans, one 8 x 4, and one smaller.)

In a large bowl, cream together the butter and sugar until the mixture is fluffy. Beat in the eggs, one at a time, stopping to scrape the sides and bottom of the bowl between additions. Mix in half of the flour mixture, then the soaked fruit and beer, then the remaining flour mixture. Combine until evenly moistened, scraping the bowl once or twice during the mixing time.

Pour the batter into the prepared pan and bake for 45 to 50 minutes, until the cake springs back when lightly touched in the centre and the edges just begin to pull away from the pan. Remove from the oven and place on a rack to cool for 15 minutes. After 15 minutes, invert the cake onto a serving plate and dust the top with powdered sugar.

This is from the King Arthur Baking Sheet, Early Spring 2007

[BakerAunt]

Armenian Nutmeg Cake
Submitted by PaddyL on October 04, 2010 at 11:12 am

This is a beautiful, light, and moist cake. Can be served with fruit, custard, or just plain.
Source: The World of Cake by Krystina Castella

3 cups all-purpose flour
1-1/2 tbsp. (that's TABLESPOONS) grated nutmeg
2 tsps. baking powder
1 tsp. ground cinnamon
3/4 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, cut into small pieces
2 cups light brown sugar, packed
1-1/2 cups sour cream
1 cup milk
2 eggs, beaten
1/2 cup finely chopped walnuts

The author, Krystina Castella, says to do all this in the food processor, but unless you've got a very large food processor, I'd make the whole thing in a stand mixer. I started mine in the fp, but had to switch to my KA mixer part way through.

Preheat oven to 350F. Butter and flour a 5 x 12-inch cake pan or loaf pan. (I used an old 6 x 10 inch pan.) I also lined the bottom of the pan with parchment.

Combine the flour, nutmeg, baking powder, cinnamon, baking soda, and salt in a food processor. (Or stand mixer.) Add butter and pulse for about 10 seconds, until the mixture resembles a coarse meal. Mix in the brown sugar, followed by the sour cream, milk, and eggs. Transfer to a bowl and fold in the walnuts.

Scrape the batter into the prepared pan. Bake for 45 to 50 minutes (Mine took 1-1/2 hours easily.), until a knife inserted in the centre comes out clean. Let cool in pan. Since there are nuts in the cake, it will split on the top, but that's okay.

Turn out and dust with confectioners' sugar, using a stencil, or not. It's nice just as is.

[BakerAunt]

Butter Tarts
Submitted by PaddyL on December 02, 2011 at 12:45 pm

Yield: 15 tarts
Source: Laura Secord Cookbook

Sufficient pastry to line 15 medium-sized muffin pans. I made a two-crust pie pastry and wound up with a few more. Or you could buy ready-made crusts.

1/2 cup raisins or currants (raisins are traditional)
1/4 cup soft butter
1/2 cup lightly packed brown sugar
1 cup corn syrup
2 slightly beaten eggs
1 tsp. vanilla
1 tsp. lemon juice

Plump the raisins in some boiling water, then drain well. Stir together the soft butter and the brown sugar. Blend in the corn syrup, eggs, vanilla, and lemon juice. Stir in the raisins.

Fill pastry-lined muffin cups 2/3 full. Bake in 375F. oven for 15 to 20 minutes, or until pastry is golden. Do not allow filling to bubble. That's easier said than done, as mine bubbled slightly but didn't affect the outcome at all.

[BakerAunt]

Rolled Oats Bread
Submitted by PaddyL on December 03, 2007 at 3:41 pm

This is another from the Great Canadian Bread Book by Janice Murray Gill. The baking temperature may seem low, but it is correct, and it bakes up lovely and light. You may cut down on the amount of molasses, if you like, and you may substitute 1 cup of whole wheat flour for 1 of the white flour.

2 tbsp. active dry yeast
1 tsp. sugar
1/2 cup lukewarm water
1 cup rolled oats (the old-fashioned kind, NOT instant)
2 cups boiling water
1 tbsp. salt
1/2 cup molasses
1/3 cup vegetable oil
1 beaten egg
6-7 cups all-purpose, or bread, flour

Proof the yeast with the sugar in the lukewarm water. Place the rolled oats in large bowl and pour boiling water over. Let stand for 10 minutes.

Stir in salt, molasses, oil, and beaten egg. Check temperature and add yeast mixture. Stir well.

Continue beating, adding more flour until mixture is too stiff to beat and cleans the sides of the bowl. Turn out and knead, adding enough extra flour to make a soft dough which will be somewhat sticky. Knead till smooth and elastic. Place in greased bowl: cover and let rise till double.

Punch down and shape into two loaves. Place in greased tins and let rise till double. Bake 1 hour in 300 deg.F. oven. Remove, turn out, and cool on racks.

comments
Submitted by buttercup on Fri, 2012-01-13 19:26.
Tried this bread yesterday, loved it. Thanks for sharing with us PaddyL. Freezing had no negative effects either.

[BakerAunt]

Buttermilk Cupcakes
Submitted by PaddyL on February 06, 2012 at 10:57 pm

Yield: 12 cupcakes
Source: Cupcakes by Annette Stevens

1-1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1/2 cup butter
1 cup sugar
2 eggs
1/2 cup buttermilk
1 tsp. vanilla
1/3 cup boiling water

Line 12 muffin pans with baking cups. Preheat oven to 400F. In a small bowl, sift together first 4 ingredients and set aside.

In a small mixing bowl, cream butter. Add sugar and beat until fluffy. (I do it all in the stand mixer.)

Add 1 egg at a time, beating after each addition.

Mix in buttermilk and vanilla.

Add flour mixture and beat until well mixed.

Pour in boiling water. Beat until smooth.

Fill baking cups 2/3 full. Bake 15 to 17 minutes. Cool. Ice with your favourite frosting.

These make luscious strawberry shortcakes, split with berries and whipped cream. I use a plain butter frosting, when not making berry cakes, and top each with a candied cherry. They are probably the lightest cupcakes you'll ever make.
comments

Submitted by Joan~Ga girl on Fri, 2012-02-10 20:04.
Just made these tonight and they are very good! Easy to put together and delicious, texture was really nice I made 16 nice size cupcakes, Thanks for sharing this recipe. I frosted mine with basic butter cream icing.

[BakerAunt]

Lemon or lime curd
Submitted by PaddyL on March 06, 2009 at 11:37 am

This is from a 1998 Taunton's Fine Cooking Magazine by Elinor Klivans, and is a foolproof way to make lemon or lime curd. I've even made blood orange curd with this recipe, and it never fails.

3 oz. (6 tbsp.) unsalted butter, softened
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice (4-5 lemons) strained
1 tsp. lemon zest

Cream 3 oz. butter with 1 cup sugar for about 2 minutes. Slowly add the 2 large eggs and the 2 large egg yolks. Beat for 1 minute. Mix in 2/3 cups lemon juice. It will curdle, but do not worry. Put the curdled stuff in a small heavy pot over low heat until it looks smooth, stirring often. Raise heat to low medium and cook, stirring constantly. DO NOT LET IT BOIL. This will take about 15 minutes, or until thermometer registers 170F.

Remove from heat, stir in the zest, and put into a bowl with plastic wrap directly on the surface of the curd. Put in fridge to cool. Covered tightly, this will keep in the fridge for a week, in the freezer for 2 months.

For lime curd, use 2/3 cup lime juice (about 8 small limes), and lime zest.

For blood orange curd, or any orange curd, or possibly grapefruit curd, the same measurements apply.

comments
Submitted by buttercup on Sun, 2012-07-22 20:12.
Paddy, I made your lemon curd last summer and loved it. I don't make it more often because of health reasons. I found myself with a bag of leftover limes so I decided instead of throwing them out I would try the lime curd. Well, I made it and put it in the refrigerator and it never did thicken up the way it should have. I'm guessing I didn't cook it long enough because there were some "white" puffs on top, after it chilled, which I guessed was butter that didn't completely dissolved. To my surprise after 4 hours in the refrigerator, I took it out, reheated it and it came out perfect. What a great recipe. I thought I would have to dump it the trash, but it came out perfect. It's the only recipe I'll every make. Thanks for posting it.

• This topic was modified 9 years, 9 months ago by BakerAunt.
• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Air Buns

Submitted by PaddyL on December 01, 2007 at 2:18 pm
From The Great Canadian Bread Book, by Janice Murray Gill. Permission from author to post recipe.

1 tbsp. dry yeast
1 tsp. sugar
1/2 cup lukewarm water
9 cups flour (or more)
4 cups lukewarm water
1/2 cup melted and cooled lard (I use veg. oil)
1/2 cup sugar (I use 1/4 cup)
2 tsps. salt
1 tbsp. vinegar

Proof the yeast with the 1 tsp. sugar in the 1/2 cup water. Put the flour in a mixing bowl; combine the remaining ingredients and pour, together with the proofed yeast, into a well in the flour. Stir with a wooden spoon until all the flour is moistened. Turn out and knead until smooth and elastic, adding a little more flour if necessary for this is a fairly stiff dough. Place in greased bowl; cover and set to rise till double.

Punch down and let rise again and repeat once more (three times in all). Turn out and shape into panned rolls. Place in two well-greased 9 x 13 inch pans. Cover with tea towel and let rise till very light. Bake 35 minutes in preheated 400F. oven. Cool on racks and do not separate until cool.

When you put the flour in the bowl to start with, don't put it all in, just in case; you can always add more flour after you've put in the liquid.

[BakerAunt]

Peach and Almond Scones

Submitted by PaddyL on August 03, 2013 at 10:28 pm
Fantastic in peach season. Source: Home Port Historic Inn, St. John, NB.

2 cups flour
1/4 cup sugar
2 tsps. baking powder
1/2 tsp. baking soda
1/4 cup butter
1 full cup finely diced peaches
1/4 almond slices
1 cup coffee cream (18% milk fat)
1 egg yolk
1/2 tsp. almond extract
3 tbsp. white vinegar
1 egg white, lightly beaten
2 tbsp. sugar

Preheat oven to 400F.

In large bowl, combine flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, or you fingers, cut in butter until mixture resembles coarse crumbs. Stir in peach pieces and almonds.
In a separate bowl, blend cream, egg yolk, almond extract, and vinegar. Slowly add the cream mixture to the flour mixture, mixing only until just combined.

Turn out on to a floured board and knead just long enough to form a ball. (It can be rather messy at this point, so I always add more flour.) Do not overwork. Flatten the ball and brush with beaten egg white, then sprinkle with sugar.

Cut into wedges and transfer to parchment-lined baking sheet. Bake until golden, 13-15 minutes. Best eaten warm with butter.

[BakerAunt]

Buttermilk Sourdough Starter
Submitted by PaddyL on March 16, 2009 at 11:24 am

This is an edited version of Wharrison's Buttermilk Sourdough Bread. The full recipe, with his notes, can be found under Members' Recipes, Wharrison. This is my version, with my little changes, but the original idea is the same.

3 cups buttermilk
3 cups unbleached all-purpose flour
1 tbsp. active dry yeast (If you're using instant yeast, just 2 tsps. should do.)
1/4 cup honey

In the morning, mix all the ingredients in a large bowl and cover. (I had one of those big glass jars you see in cafes with biscotti in them, so I used that and didn't have any spill-over problems, but you could use a large bowl.) This is really active so will have to be stirred down several times during the day. It gets quite exciting, watching it rise then stirring it down only to have it rise again. In the evening, put the whole mess into a least a 2-1/2 quart container with a slightly loose-fitting top and put it into the fridge. If you're worried about spill-overs, put a plate underneath it. For the first few days, you may or may not have to stir it down. By the 4th or 5th day it should have levelled off. A couple of days later, say the 7th, you can use it to make the bread. I keep it in an empty plastic 2 litre ice cream container, with the lid on, and I've written "Brigid" on the lid, because that's what I called her and I'll always know that's my buttermilk starter.

I named her "Brigid" because I first mixed her up on St. Patrick's Day, 2008.

To make the bread, you must mix a primary batter the night before you plan to bake. Put the entire starter into a large bowl, and add 2 cups of buttermilk and 2 cups of flour, mix it well, cover with plastic wrap, and put it in a warm place (I use the top of the fridge for this.), on a counter out of drafts is fine, overnight.

In the morning, or whenever you can get to it the next day, take 2 generous cups of the primary batter and put them into a large bowl, returning the rest to a container to put back into the fridge.

2 cups sourdough starter (from the primary batter as above)
3 cups milk (I use reconstituted dry skim milk powder.)
1 stick (1/2 cup) butter (I use vegetable oil.)
1/2 cup honey (or 1/3 or even less. I have used maple syrup when I found myself out of honey, and you can't taste the difference.)
4 tsps. salt
2 tsps. instant yeast
10 to 12 cups unbleached all-purpose flour (I have used bleached flour with no apparent difference in either mixing or texture.)

Put the 2 cups of starter in a large bowl, and put the rest back into the fridge. Add the milk, lukewarm, the butter or oil, the honey, and the salt. Mix instant yeast with a cup of the flour and add that, followed by the rest of the flour, or as much as you can work in, beating well until you have a shaggy mess. Tip it out onto your work surface and knead it till smooth and elastic.

Once I've got it all together in a less shaggy mass, I put the bowl over it and give it, and myself, up to 30 minutes rest. Go back to the dough, pick it up and slam it down on the work surface a couple of times, and you'll find the rest of the kneading much easier. Since it's such a massive amount of dough, you should give it, all told, about 12 minutes of kneading, but you can let it rest from time to time. Then plunk it in a greased bowl, cover with plastic wrap and let it rise till double, up to a couple of hours.

Punch it down, knead it a bit, cut and shape it into however many loaves you would like, or rolls , or cinnamon buns. Put it in the greased pans, cover, and let rise till double, about an hour, depending on how warm your kitchen is.

Preheat the oven to 350 deg.F. and bake your fully risen dough for about 40 minutes for loaves, half that for rolls.

Variation:
After adding the above ingredients to the starter, and while it's still batter-y rather than dough-y, I take out a good four cups and place them in another large bowl, then stir about 1-1/2 cups, plumped, dark and light raisins, sometimes some pumpkin seeds, into one of the bowls of batter. Cover the bowl and work on the other half till it's ready to be put to rise, then go back to the raisiny bowl and work on that one. You have two bowls of dough rising. When it has risen.....

I shape the plain dough into rolls, or loaves. For the raisin bread, I divide that dough in two, roll each out, brush lightly with water, sprinkle on a cinnamon/sugar mix, then roll it up and put it into greased pans.

comments
Submitted by jozy on Sat, 2010-09-11 18:35.
Found this PaddyL and now I will print it. Cinnamon sure sound good !!

Submitted by ria on Mon, 2011-02-28 16:12.
Thanks to Ria I found this!!!
from the "other" Ria

Submitted by Mrs Cindy on Wed, 2011-11-30 16:42.
Thanks, Paddy, just found this and added it to my recipe box. Does this starter have a 'sour' taste like the SF sourdough? I'm looking for something a little less sour.
~Cindy

Submitted by PaddyL on Thu, 2011-12-01 15:38.
No sour flavour at all.

Submitted by catalinatabas on Sat, 2011-12-03 03:47.
Hi PaddyL,
Thanks for sharing your Sour Dough recipe, I'll try it next week on my day off. Take care!

Submitted by mumpy on Mon, 2012-02-06 10:29.
wonderful stuff...made half the starter, used only 1 cup of buttermilk and flour for the primary batter and made half the bread recipe...waited a week after making the starter....have 2 wonderful loaves - one plain, one cinnamon...both have a lovely texture and great taste....I'll be using this starter frequently...thanks paddy!

Submitted by b.lm on Thu, 2012-11-22 22:32.
Paddy, I'm just a newbie of 6 months to the sourdough - bought the KAF starter and having great success. If you were to compare the buttermilk started with the regular starter what would you say are the differences? Going into the holidays am planning to double my starter and wondering about trying this one. Thanks, Brenda

Submitted by PaddyL on Sun, 2012-11-25 01:16.
This starter never seems to give up. You don't have to feed it or throw part of it out constantly, and the throwing out of some starter always got me down. It sits happily in the fridge for weeks at a time and when you're going to make bread, you simply dump the whole thing in a bowl the night before, add two cups of buttermilk and two cups of flour and let it sit until you're ready to bake the next day. After taking out two cups of it for your bread, you just put the rest back into the fridge until you need it again. And it makes terrific bread.

Submitted by b.lm on Sun, 2012-11-25 11:00.
Now that sounds like my kind of starter! Today is busy but I'm going to give this a try. Thanks so very much. This forum has been so helpful and I do enjoy following along on some of your posts. Sending prayers for you & your sister that you have a great holiday season. Stay well my friend!

Submitted by Cindy Leigh on Mon, 2013-01-21 12:16.
I think I'm going to get some buttermilk today and try this. I'm going to try half the amount, since its just the two of us, and I see someone above did that without difficulty.

Paddy, do you think I could sub in some buckwheat flour in to the bread? I really like the way buckwheat and buttermilk taste in combo. I also like buckwheat honey so maybe I'll use that too.
It's a good time to bake, cold(ER) weather and snow are coming. DH is bringing more wood to the porch, and I'm making pizza crust and just finished a batch of multigrain waffles to put in the freezer. Those store bought waffles taste worse than cardboard. I love to toast a homemade multigrain waffle and top with a dab of Speculoos spread. Or peanut butter.

Submitted by PaddyL on Thu, 2013-01-24 17:04.
I've often made part of the dough into oatmeal bread, or whole wheat when I could eat whole wheat, so I imagine any addition of any sort of flour should work. This is a very forgiving sourdough.

Submitted by pizzaguy on Sat, 2013-10-26 23:06.
Hey PaddyL,
Thanx a bunch for your recipe. I can't wait to make time, hope to fit it in between appointments before next weekend. Sounds so much easier than all the starters I have made over the past few years. Yeah I hate discarding those large amounts of Precious Starter. I'll post after baking.
Pizzaguy

[Mike Nolan]

Posting Paddy's recipe would be great! Thanks.

BTW, we're closing in on having 500 recipes posted. That's only around a tenth of the member recipes that were on the KAF site before it shut down, and that doesn't count recipes that went MIA when they updated the site several years ago.

But it's a pretty good selection of recipes. Thanks to everyone who's contributed.

Looking at the Google Analytics data, I'm seeing a slight up-tick in referrals to our site from the search engines.

I'll keep creating blog posts, I think that's another good way to build up the site. I now have 5-6 of them in the works (including a holiday one for December.) Last night I was working on one about knife sharpening, complete with photos using my digital microscope.

[Mike Nolan]

I like barley in soup, but my wife doesn't, so I don't cook with it much, though I do use a little barley flour in some breads. (Right now I can make any kind of bread I want, as I'm the only one eating it.)

[KIDPIZZA]

Italiancook wrote:

Thanks, BakerAunt, for your expertise and recipe suggestions. Like you, I use pearl barley in soups. I appreciate you for giving me a source for barley flour. I probably would not have known about refrigerating/freezing it if you hadn’t told me!

ITALIANLADY:
Hello again. Member Bakeraunt has provided you with XLNT advice. To consult with a nutrition person go visit a health food store such as WHOLE FOOD's OR SHROULD'S or check out the tel yellow pages for one . Ask to consult with & to discuss same with a nutrition person the. There you can purchase your first bag of a 21, oz BARLEY FLOUR. Yes just like Marliss explained keep flour in your FREEZER, to keep it from becoming RANCID... Prolong it's useful life & to keep the BO VE WOOLS OUT (LOL) Ask a southerner what that is...I am a YANKEE.
I hope you do cook up a batch of VEGETARIAN BARLEY SOUP for yourself. I make my mother's recipe about 3 or 4 times per year & I place the measured portions in jars that I have saved & freeze them. I make enough for about 5 maybe 7 servings. You can make it in a slow cooker as well...no problem there.

Good luck in your cooking. & enjoy the day

~CASS/KIDPIZZA.

[Mike Nolan]

Glad to see you made it through the gauntlet. It may be frustrating but it is an evil necessity these days to keep the spammers out, most of them coming from countries most of us probably couldn't find on a map. (I'm must be on at least a half dozen WordPress-driven sites these days, I think mine is kind of in the middle for Draconian-ness.)

There's a different card from me en route, Cass, might not get there until Thursday, though.

• This reply was modified 9 years, 9 months ago by Mike Nolan.
• This reply was modified 9 years, 9 months ago by Mike Nolan.