BakerAunt
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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! 🙂
While home on my lunch break, I baked a new recipe, "Mini-Fluted [Lemon] Cakes," a KAF recipe. However, I substituted lime powder for the lemon powder. (I have NO idea why I once bought that lime powder from KAF.) One of the reviewers mentioned making that substitution, so that is what I did. I used the Bob's Red Mill fine unbleached cake flour (KAF called for its own), and I used 1/2 tsp. lime oil in place of zest. I have lemon discs that I need to use up, so I topped the warm cakes with those, as the recipe specifies.
In case you are wondering, yes I had bought that special pan; in fact, I bought two when they were on sale. They are good for cute little cupcakes that need no frosting and easier to grease than a Bundtlet pan.
This recipe is a good example of how KAF pushes certain products: citrus powders, the discs, the unbleached "cake" flour, even the pan, I suppose, although it can be used for a variety of recipes. What can I say? I was once blinded by love because KAF gave me the Baking Circle. I'm still thankful to them for that, and for all of you here who I would not have known without Mike's starting this site when KAF closed its site. With KAF, however, it is now strictly business.
Hi, Aaron. It has a courser ground and a more pronounced flavor that I would even call "sweeter." I use it in some raisin buns (KAF recipe) and it is also used in their tea brack. I probably forgot that I had it, because I was startled by how much I have in the freezer. I'm not sure how it might affect texture to use it interchangeably with my regular whole wheat.
Today I baked the Easy Buckwheat Oat English Muffins (recipe on this site under "by sue/theviewfrom") that I have been craving for a couple of weeks. I always substitute in 1 1/2 cups buttermilk for that much water. This time I substituted in 2 Tbs. of honey for the 2 Tbs. of sugar. I added 2 Tbs. of flax meal. I always find this dough very sticky, so I add an additional 2 Tbs. of bread flour. I'm looking forward to breakfast for the next few mornings--and breaking out some of my homemade jam.
