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On Wednesday, I baked Butter Pecan Biscotti, a KAF recipe that Cwcdesign brought to our attention last December. I used Butterfinger Bits rather than butterscotch chips, as that is what I had on hand. Biscotti remind me of Mrs. Cindy, so I baked them in her honor.
I wish that they would figure out how to design food studies so that we would get useful advice. I deal with a facial pain issue, and I did notice a connection between its flaring after eating particularly salty food. I had eaten out two days in a row, and I found the food overly salty at both places.
My husband's family has high blood pressure, but it is impossible to get an accurate reading for him, as he only has to see a blood pressure cup, and it goes up!
I read that cinnamon is supposed to help with high blood pressure. My husband must have read it also because he has taken to sprinkling cinnamon liberally on his oatmeal every morning. I do not know how good the science is on it, but we like cinnamon.
Today, I baked two new recipes: Buttermilk Orange Cake (from Nordic Ware and available on their site), only I baked it as a large Bundt cake rather than four small ones in the quartet pan. I increased the baking time to one hour. I also baked [Oat] Snickerdoodle Drops, a recipe printed on a card that came from Quaker oats a long time ago. I found it while going through my recipe box. The Bundt cake and the cookies are for after service snacks tomorrow.
Note: That Buttermilk Orange Cake is wonderful! I highly recommend it. Also, the cookies are nicely crisp. For me, both recipes are keepers.
I like that Bob's Red Mill has free shipping on $50 worth. When we move, it will be a lot further away from places where I can buy it, so I expect to do a large shipment once or twice a year.
I tried their unbleached cake flour because Aaron recommended it on this site! 🙂
