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Glad to hear the AC is working, Mike.
I started my baking projects on Monday morning, as it will be a warm day. I first baked my Lower-Fat Whole Wheat Sourdough Cheese Crackers from the dough I made a week ago. I don’t usually keep it this long, but I was hoping for a break in the weather. The crackers came out fine. I then made the KAF Maple Granola (recipe on their site—not the one in the Whole Grain Baking Book). I again reduced the coconut from one cup to a half cup. I decided to leave the salt at ½ tsp., I used pecans (still working my way through those from our former home in Texas), and I added ½ cup pumpkin seeds. I added 2 cups of raisins after the granola finished baking, as my husband does not care for cranberries or apricots. In this hot, humid weather, when my husband is working around the yard and house, he seems to do better with slightly salty snacks, and those with potassium and magnesium seem to help as well. I was surprised that he really liked the granola, which he finds a delectable snack. I like to mix it into my Greek yogurt, or occasionally to have it for breakfast without milk.
Addendum: I also delete the vanilla--no point in covering up the maple flavor! I baked the granola in the large pan I used to use for Chex mix instead of messing with two separate short pans.
On Tuesday, I again baked that apple-oil Bundt cake recipe that I printed from the old Zester website, and that Rottiedogs was able to find on the internet for us. [See May 26, 2019 "What are You Baking thread.] This time, I again cut the sugar to 1 ¾ cups. I substituted in ¾ cup barley flour for that much AP flour; I used ¼ cup olive oil, ¼ cup canola oil, and ¼ cup buttermilk for the oil amount. I added 2 Tbs. Bob’s Red Mill powdered milk and 2 Tbs. flax meal. I probably used close to 4 cups of grated apples. (I had 5 Jonathans left in the refrigerator to use.). The recipe makes 9-10 cups batter, so this time, I baked it in my Bundt “quartet” pan, for four cakes that serve four people each. I baked them for 45 minutes, then let them sit for about 13 minutes before turning them out on a rack to cool. I later froze two of them, since the weather is warm. We had half of one tonight with low-fat frozen vanilla yogurt. Ah, heaven.
This recipe would work well in a 10=cup Bundt pan as well; it would need to bake longer in the larger pan.
I did not bake this recipe in my new range, because it has not been installed yet. The hood must be done first, and we are awaiting the arrival of the outside vent, which had to be ordered from California. It should arrive by Friday, then I have to get the stove installation guys back.
