[skeptic7]

BakerAunt;
I have other low fat Biscotti recipes developed after a friend had a heart attack. You can reduce the fat still further by using egg whites instead of whole eggs, and by leaving out the nuts. I prefer recipes with whole eggs so I don't have to think of uses for extra yolks or extra whites.
Do you want them?

[skeptic7]

BakerAunt, have you read the cookbook "Have your Cake and Eat it" by Susan G. Purdy. Its a whole cook book of low fat recipes many of them are tasty. Its an interesting read and I love the recipes. One point is that her "low fat" recipe are often smaller in size than a full fat recipe. The low fat cheese cake throws out the crust as well as using low fat ingredients so its a smaller cake. The chocolate buttermilk cake is great as are the biscotti recipes.
Would you like a low fat pumpkin biscotti recipe?

I made crockpot whole wheat bread as mentioned on another thread. A little undercooked but I will try again as the concept works. Tastes good with marmalade for breakfast.

[skeptic7]

I tried it last night. I couldn't sleep so I was doing this late at night. I have one of the Rival Crock Pot Bread and Cake Pans. This is a gold pan about 6 inches in diameter with a locking lid to keep water from dripping into the pan and a knob that allows the filled pan to be easily removed.
I more or less followed the following directions https://www.wellplated.com/crock-pot-bread/

I mixed everything together except I was using regular vegetable oil, one big tablespoon of honey, and 1 teaspoon of yeast, and 2 tablespoons of potato flour. I let the dough sit for awhile, maybe half an hour or more and then kneaded it. It was sticky and moist so I added the little whole wheat flour I had left at the bottom of the bag and kneaded some more. I formed this into a round.
I had oiled the Pan, and lined it with parchment paper. I put the dough into the pan, the pan into the crockpot -- large round, and went to sleep. I woked up maybe 2 hours later at 4:30 am, and found the bread was at 180 degrees. I thought that was good enough, took the pan out of the crock pot and went back to sleep. the bread was just like the pictures.
When I really woke up and sliced the bread, I found the bread is a little soft and gummy. probably I should have baked it till 190 degrees or more, or left it in the crock pot with the heat off.
Its higher and tasty than I would have expected and much easier since I didn't have to let it rise and punch it down. Next time I would like to try Cinnamon Swirl instead of just honey flavor. The honey taste is noticeable perhaps because it was a dark honey.

[skeptic7]

I'm glad your husband and your dog appreciates the bread. Perhaps you could slice it thinly, and bake it again to make crackers for your dog? I'm sure it would be healthy for him.
Let us know how your next attempt comes out.
Do you have bone shaped cookie cutters so you can bake doggie biscuits?

[skeptic7]

When I first started to do all whole wheat bread seriously, I made English Muffins. I have the rings that are used to bake in the oven, and I would make 8 or 9 muffins. Sometimes they rose high like little mushrooms, and sometimes they were flatter. whichever way the heavy dough didn't have to labor at lifting two or three inches of itself. I think flatter breads with plenty of air space lets the heavier doughs rise more easily. I always did Christmas Stolen recipes as braided breads with plenty of space between the strands.
Remember if the bread is too heavy, it is great to throw at geese! Take a bottle of wine and a friend along. If you are one of those people who hate to waste bread, they can be made into croutons or stuffing or bread crumbs.

[skeptic7]

Slice the bread thinly and eat with plenty of cream cheese! Thats my solution to breads that end up a little too heavy.
Better luck next time! Perhaps it might work out better if your ground the barley in a coffee grinder. Or soak all the whole grains overnight before mixing it into the bread.

[skeptic7]

I have an apple book written by a man who detest Red Delicious. Apples of North America by Tom Burford.

He is notorious for his hatred of Red Delicious. Among other things he loves hard apple cider and thinks that Red Delicious are worse than useless for this.

A Red Delicious didn't use to be so bad. It was a fair-to-middling eating apple from Iowa. However people started selecting cultivars for a deeper more complete red skin, and a more elegant shape and somehow the flavor and texture suffered in the process. Also a lot of apples are stored in controlled environments and that alters the taste for the worse. A fresh Red Delicious might taste all right.
Also its solely an eating apple. I like apples that are good for both cooking and eating.

[skeptic7]

If you want an expensive substitute for a coffee can, fantes sells one. Its one of the many things that look fun but I can't really justify.
https://www.fantes.com/boston-brown-bread-pot-and-bain-marie-insert-15-qt

Laurel's Kitchen said that they started in the 60's baking whole grain bread in coffee cans, because even when it didn't rise properly it could still be cut into a reasonable shape for sandwiches.

That bread looks like it would be very heavy with all the whole grains, especially the ones that don't have gluten. I hope it turns outs well.

Recipes that call for a cup of blueberries or zucchinni are fine. Its the ones that call for two medium onions or one carrot that irritate me. How big is a medium onion?

[skeptic7]

I've reduced fat by substituting in apple sauce or pumpkin puree or some other sort of liquid. I rarely try to completely remove fat, but I had a carrot cake that went from 1 1/4 cup oil, to 1 cup applesauce and 1/4 cup oil. Also a lot of recipes can have oil reduced without doing many more changes. I have a recipe that uses 1/4 cup oil which can be reduced to 3 tablespoons.
I've made yeast breads and quick breads without any fat -- these should be eaten quickly as they dry out faster. I don't do this often but I had a quick bread recipe that would normally have 1 cup zucchini and 1/4 cup oil, and I made it with 1 1/4 cup zucchini instead. The only fat in that bread came from the egg.
I was cooking for a friend on a low fat diet, I did quick breads with pumpkin puree, and applesauce.

[skeptic7]

In the early days of food nutrition, the problem was making sure people ate enough nutritious food. So the advice was to eat meat, and milk, and vegetables and starch and plenty of that. This is barely a generation from when people often had problems from eating only cornmeal mush. Rickets and scurvy and pellagara used to be too common.

[skeptic7]

I am very sorry for your community's loss. I heard a mention of the accident on the news but not the details.

[skeptic7]

I made whole wheat apple bread on Friday. This is basically a KAF Fresh apple muffin recipe changed to leave out all the sugar. I took it to a party where the hostess is diabetic. There were two cups of chopped fresh apple in the bread which must have added some sugar to the recipe, but since there was no honey, or sugar, or corn syrup the hostess felt free to have a small piece.

[skeptic7]

I made Red- Cooked Beef Short Ribs on Tuesday night and cooked it in the slow cooker. I started with a recipe for Red Cooked Beef with Vegetables, only I used two pounds of Beef Short Ribs for the meat, and turnips instead of Carrots and Celery. Red Cooked is a Chinese method of braising or stewing meet in a combination of soy sauce and sherry with sometimes other spices added. I had 1/2 cup soy sauce and 1 cup sherry with some star anise and pepper. This is relatively mild, I've seen recipes with lots of pepper and cinnamon and hot chiles too. This was tasty. I was surprised that the thinly sliced turnips actually took a little longer to cook than the beef. At the time the beef was cooked, the turnips were still a little chewy. I just poked the turnips till they were all under the liquid and turned off the slow cooker, hoping the residual heat in the pot would finish cooking the turnips. That seemed to have done the trick.

[skeptic7]

I made Spinach Pizza on Sunday. Today I did blueberry-oatmeal scones early before it got too hot.

[skeptic7]

Glad to her that Gordon didn't cause you any flooding or power outages.

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