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On Sunday morning, I made a double recipe of my multigrain waffles--a Father's Day request from my husband. Most have been double-wrapped and frozen so that they will be available for quick breakfasts over the rest of the summer. I've been feeling the urge to try more new recipes, so on Wednesday, I baked a new recipe, the Orange Barley Pound Cake, about which I had posted a question, with the changes recommended by Kid Pizza. As I noted in that thread, the cake is delicious, and I will bake it again. On Saturday, I tried a new recipe from the KAF Wholegrain Baking book, "Vanilla Pound Cake," for a Bundt cake that uses whole wheat pastry flour and bread flour. I also baked "Swedish Cookies," a thin oatmeal-coconut cookie, from a very old cookbook from the Wisconsin Electric Power Company. I'd made them once long ago but had forgotten their texture. The cake and cookies are for after service snacks at church tomorrow. I will add an addendum to this post tomorrow evaluating these new recipes.
I didn't do a lot of cooking this past week, because I was at the Barstow Institute (Alexander Technique) all day Sunday-Friday but I did bake some Celebration Challahs, which I posted pictures of the other day, and several batches of Oatmeal Crisps cookies, one that was the regular recipe, plus a half-batch that was gluten-free and another half-batch of the regular recipe.
I posted a picture showing one cookie from each of the two half-batches at Oatmeal Crisps, try to guess which is which.
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