BakerAunt
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My husband thinks that our non-fruiting black raspberries show a genetic issue because they are a clone of the ones that grow behind our shed. Those also flowered but did not set fruit. We've noticed as well that, for some reason, there do not seem to be that many bees around.
For breakfast on Tuesday, I baked a new recipe, "Cream Scones," from Beatrice Ojakangas' Breakfast with Beatrice (p. 200), which is a collection of her breakfast recipes from her various cookbooks. The recipe makes four small scones, and my only change was to substitute in 1/4 cup of cake flour for part of the 1 cup flour. These have a light texture and are slightly sweet.
We tried a bit of the jam--the little bit that did not fit into the canning jars. Black raspberries have wonderful flavor.
Prices on pork tenderloin have been excellent, so I am again making Maple-Glazed Pork Roast (Cooks Illustrated) with mashed potatoes, along with steamed green beans from the farmers’ market, for Sunday dinner--and dinner for the next several days.
Joan--What do you put in your lima bean soup? Ham? I have a vague recipe of my mother making such a soup. She adored lima beans.
Our black raspberries on the terrace are ripening, but not enough at one time to have enough for jam, unless my husband can locate some in his woodlands. Maybe I should combine them with any more strawberries I can find at the farmers market.
Our Blue Lake Bush Beans are looking suspiciously like Pole beans. As our garden area is very small, that is not so great for the row planted next to them. The bean plants are flowering.
On Thursday afternoon, as it continued to rain and I contemplated the lack of desserts in the house, I pulled out the KAF recipe for Crazy Blonde Brownies, which is on their site, reprinted from The Baker’s Catalogue (Spring through Summer 2001). I’ve previously baked this recipe, using the included lower sugar, and all white whole wheat variation. I was not completely satisfied, so I set out to re-work the recipe.
This time, I again used the lower amount of brown sugar. I used white whole wheat flour, but I substituted in ½ Cup quick oats for ½ cup of that flour. I reduced the vanilla from 2 tsp. to 1 ½ tsp. Instead of the optional butterscotch or vanilla-butternut flavor, I used the same amount of butter rum flavor (as I did last time I made the recipe). I also added 2 Tbs. flax meal. Instead of pecans, I used 1/3 cup pecan meal. I used 5.5 oz. each of butterscotch and semi-sweet chocolate chips. I baked in a 13x9-inch pan, lined with parchment for 28 minutes.
I'll add a note to this post, after we have them for dessert this evening, about taste and texture.
Promised Note: Next time, I'll cut the butter rum flavoring to 1/4 or even 1/8 tsp. It's strong. I'm hoping it will "fade" a bit by tomorrow, as it overwhelms the other ingredients. Otherwise, these bars came out well.
