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BakerAunt, glad to see you arrived safely.
I baked a loaf of my grandmother's Banana Nut Bread. I used a farmer's black walnuts. Much more flavor than the grocery store brand. Still, I think the best black walnuts were the ones my dad picked up under a tree in another state, carted home to shell. That's probably a skewed memory, because the nuts in today's bread gave a wonderful moisture and flavor to the bread.
I sliced half the loaf for the freezer. I experimented with the other half and made Banana Bread Biscotti using a recipe I saw on Food Network's "The Kitchen." I think the biscotti would have been crisper in the center if I had wrapped the bread and let it sit a day or two. Next time, I'm going to let them sit in the oven for five minutes with the temperature turned off. I would like to achieve more crispiness in the center. But now, I can say I have biscotti in the freezer!
http://www.foodnetwork.com/recipes/banana-bread-biscotti
The above link is about making biscotti with chocolate banana bread. I made a regular loaf, not chocolate, and the biscotti idea still has merit.
Aaron, I think your work with the kids and for the home-bound folks is fantastic. It's nice to know you're caring for the future of our nation and for those who have already served society. Too often, in my opinion, people who are home-bound become lost in the hustle and bustle of others' lives.
Today, I made Oatmeal Raisin cookies from the lid of a Quaker Oats box.
I had a near-disaster this afternoon while making Coq au Vin from "Cook-Ahead Cookery." I was dividing the recipe in half. But I measured out the full amount of flour, salt & liquid. I didn't notice I had too much flour when I dumped it into the skillet with the green onion and garlic. As I stirred it, I realized I had goofed. By that time, I had the full amount of wine mixed together with the full amount of broth.
I had to throw away the flour-green onion-garlic mixture. I pulled out a clean skillet. Thankfully, I had another green onion. I quickly sliced it and minced the garlic while the skillet was heating. I threw away the broth/wine mixture and remeasured using the half proportions.
All's well that ends well, and this ended well even though I'm more tired that need be. Since this is a cook-ahead meal, it's in the fridge waiting to be cooked tomorrow. Smells delicious, though.
I don't have a bread recipe that uses both yeast and baking powder. The Angel Biscuit recipe I have uses both. You may want to call the consumer line of your baking powder and ask them the proportions. And/or, contact Fleischman's. I've always fouind them helpful.
