Forum Replies Created
-
I've paid $1.99 for 4 pounds of sugar (Domino or C&H) at Walgreens, and on sale at Christmas at our local store. Brown sugar and powdered sugar prices seem higher to me than in the past.
Honey has the same grams of sugar as sugar, so I'm not sure that people are doing themselves a great favor in making the switch. I use honey in some recipes because I like the flavor. I mostly buy Breitsheimer, a German honey, that I find at T.J. Maxx and Ross. My husband likes the rapeseed honey, while I use the golden honey for baking projects. We've tried their Forest honey and another type or two, but the flavor was too strong. It's price is about the same that I paid for a jar of local honey at the farmers' market a few weeks ago.
At Kroger today, I found a 5 pound bag of Bob's Red Mill Whole Wheat Flour on sale for $3.74, and I had a $1 off coupon. 🙂 They also had KAF White Whole Wheat flour for $3.34. (Those prices are for people who have the Kroger grocery card.)
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.
