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On Saturday, I baked my adaptation of Pumpkin Tea Bread from Beatrice Ojakangas' Quick Breads (pp. 22-23) I substitute in a cup of whole wheat pastry flour, add 1/2 cup of powdered milk, and 1 Tbs. flax meal. This time I baked the batter in a Nordic Ware pan that makes four decorative loafs (each 2 cups), and a small Kaiser Bundt pan (holds 2 1/2 cups). The little Bundt cake will be for dessert for tomorrow's dinner. The loaves are for after service social time at church tomorrow.
I also tried a new recipe, Oatmeal Macaroons, from Quaker Oats Recipe Collection (1996), p. 14. I like that it uses 3 cups of oats. I substituted in 1/4 cup of white whole wheat flour (total flour is 1 1/4 cups). The recipe said to bake for 8 minutes, but on my heavy, parchment-lined cookie sheets, they needed 12 minutes. I used the Zeroll #40 (tablespoon) scoop. The yield was stated as "about 4 dozen, and I got 51. The cookies are also for after service social time tomorrow.
Addendum: The cookies soften overnight and are soft and chewy.
Len--as it turns out, I posted it on January 8, then forgot that I did it. You can find it in the recipes.
Although I have a mountain of work to trudge through, I seized time on Thursday and baked the KAF Barista Biscotti Bites in order to use up part of a bag of cappuccino chips. (I noticed that I have another full bag in the refrigerator that I will need to use up before we move at the end of June.) As soon as these cool, I will dip a third of each in chocolate ganache then let them sit until it hardens. I substituted 2 oz. of Ghirardelli 60% Cacao Bittersweet chips and used 4 oz. of their semisweet ones.
