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I baked a whole grain, low-fat pumpkin bread Wednesday evening. The base recipe is from the treasure trove of recipes here at Nebraska Kitchen that came from the Baking Circle. I was delighted to discover it last fall and have baked it three or four times. It encourages bakers to make the recipe their own. I use some barley flour, flax meal, quick oats, buttermilk and powdered milk. I baked it as 6 small loaves. I will freeze four of them and pull them out as needed.
Here's the link:
I like a bit of sherry added to chicken or turkey soup and pot pie. That's the primary reason I keep it around, and it seems to last a long time. I use some wine in various recipes. I have used brandy and rum and Kahlua in dessert recipes, but since I stopped baking with much butter (would do more if people were around to help eat it), I've not baked any of those recipes.
My husband hates the taste of alcohol but does ok with it in recipes where it is a minor note. When it comes to drinking, I prefer coffee or tea.
On Sunday morning, I tried a new recipe, Rosemary Roasted Chickpeas, from a Better Homes and Gardens Special Interest publication, Cut the Sugar (p.78). I used 30 oz. of the chickpeas I cooked last week. These are roasted for 40 minutes with 1 Tbs. of olive oil at 425F. I put them on parchment paper to make cleaning up easier. They do have to be stirred every 10 minutes. Once removed from the oven, they are drizzled with 2 Tbs. olive oil, 1 tsp. dried rosemary (or 1 Tbs. fresh), 1 Tbs. honey; a scant ½ tsp. kosher salt, and ¼ tsp. cayenne pepper. I had a few with the leftover slice of pizza that I had for lunch. These did not knock my socks off, but they are a satisfying snack. I might also try them sprinkled on a salad. There are two other variations in the magazine. I might try a variation with Penzey’s salt-free Forward, which is a seasoning to replace salt that I have not used more than once or twice, as I keep forgetting that I have it.
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.
