There’s a half can of sweetened condensed milk left over from Emergency Brownies* a couple days ago, and unlike the days when I stirred it into cups of coffee in an early upscale coffee shop in Bahrain from behind the counter as a 16-year old, I lost my taste for coffee sweetened in that fashion, … More Speedy Baking Powder Biscuits Made with Sweetened Condensed Milk & Full Moon
My favorite pancakes are sourdough. I also like the newly-discovered pancakes made from the Bluebird Grain Farms’ organic whole grain Emmer Pancake and Waffle Mix.* Sometimes one feels like making the same thing again very soon, but wait! The Trout Creek Montana sourdough starters that I use, both of them, have not been used for … More Sourdough up, emmer pancakes! Recipe.
My Facebook feed this morning included a post from Washington’s own Bluebird Grain Farms featuring emmer pancakes from their artisan mix. I’d forgotten that there’s a bag of it in the box of flours and such that I brought along in the move, so the virtual reminder and salivation sent me into the cubbyhole kitchen … More Emmer Pancakes? Yes, please.
I typically make a loaf of sourdough dill rye on Easter because it goes well with leftover meat from the dinner, whatever kind of meat it is. Today it’s close to Easter and I have some fresh sliced turkey from the QFC deli, so the annual rye bread bake is on. Three kinds of flour, … More Yearly Sourdough Dill Rye Loaf
There was one lonely and ripe banana in the kitchen. What to do? Bake something, of course. A recipe for peanut butter muffins in my quick bread recipe files served as the inspiration for these moist, lovely and fast-made muffins. I highly recommend. In the “old days,” the peanut butter was mixed with the dry … More Peanut Butter & Banana Muffins with Mini Chocolate Chips: recipe
I almost negligently homicided my Montana Most Sour sourdough starter three days ago. For the first time in almost forever, I put the concoction in a glass bowl rather than the stainless steel and then put it in the oven with its film cover over night, as usual. I have a bright little piece of … More 4-Wheat Inside-Out Cranberry Rolls As Sourdough Survives Injury
Oh boy! There they were on display in a heap of bags at the Grocery Outlet today, and at a bargain $1.99 each, three bags of cranberries made it into the cart, one for this cake and two for something else. I’ve been waiting to try Ben & Birdy’s Cranberry Upside-Down Cake every since my … More Fresh Cranberries! Time for Ben & Birdy’s Upside-Down Cake
Waking up to a crispy Saturday morning and still no furnace, I popped the oven on to 425 degrees and decided it’s a good day for an experiment with a buttermilk biscuit made with half unbleached white and half whole grain flour. Since I had a gift of Bluebird Grain Farms Pasayten hard white flour … More Super Fast Buttermilk Biscuits with Hard White Wheat Flour: my recipe
There’s still rhubarb in some local gardens, even after the big Rhubarb Cake with Cinnamon Sugar that I made last week for the Bon Voyage/Happy Birthday and block party. I’ve been promising this bread all season, and today was the day. I made it last year with pecans but followed the original recipe* this time … More Rhubarb Tea Bread with Hard Flour
In honor of Formula 1 Monaco today, I baked the third different rhubarb cake of the season, gratitude redounding to my niece for a link to someone else’s recipe for a cranberry upside-down cake*. After all, it’s often someone else’s recipe that gets adapted to palate preference or due to an ingredient gone missing from … More Rhubarb-Orange Upside-Down Cake