While wandering through the Appleton Downtown Farmers Market yesterday, we came across a booth selling Sorghum. The ‘sample’ offered by Wittgreve’s Rolling Meadows Sorghum Mill (from Elkhart Lake, Wisconsin) was wonderful. The Sorghum sample sparked a memory for Ray. As a result of growing up in the south, his aunt would serve sorghum syrup with pancakes. We decided to purchase the Sorghum, and I would make cookies. As I mixed up the cookie dough this morning, it reminded me of a favorite Molasses cookie recipe which my mom would frequently make. The sorghum, mixed with ginger and cinnamon are a wonderfully tasty combination… a new favorite.
The TWD (Tuesdays with Dorie) group had this slotted for baking on April 17th, and as you can see I am a bit behind. Life is like that, you think keeping up with the baking schedule is no problem and then… well, I was able to catch up this afternoon, and early evening. The ingredients for this recipe are simple, aside from the cake flour I had what I needed on hand. As baking goes, this was quite easy to put together. Next time I would probably use a metal pan, I used a glass loaf pan and the edges of the cake were done before the middle. I had to bake longer to get the middle done, in the end I turned the oven down a bit. The result was a wonderful looking, and tasting “Lemon Loaf Cake”. Using a serrated knife to slice thin, I then toasted a piece and put a bit of butter on it. It was a lovely tasting treat which complemented our chicken breast with broccoli dinner. The lemons came in handy to make a lemon, butter, almond sauce to put over the broccoli. A great ending to a great weekend…
Working from 8 a.m. to 8:30 p.m. ensured that once again, I had a late start preparing the PIZZA RUSTICA. It is 11:17 p.m. and the dish is now out of the oven and cooling. The aroma smells wonderful. Several things I should note… the dough recipe called for use of a food processor which I don’t own. Hard to believe with all the kitchen utensils I have that I’ve never purchased a food processor. So, I worked the dough together initially with a pastry blender and then used my hands. The end result was perfectly fine, no issues. I’d forgotten to include fresh parsley to my grocery list, which meant this was a missing ingredient in the filling. Sigh…
While my Pizza Rustica was baking, I jumped on-line to read some posts of my fellow bakers. Interestingly enough I’d already realized that this recipe was more Quiche like than Pizza like. I’m always impressed to read how creative others are in their alteration of recipe ingredients. Perhaps one of these days I’ll branch out and experiment as well. I’ll have to follow up tomorrow and post my taste test results. Bon Appetit ~
How do you spell “Irish Soda Bread”? P R O C R A S T I N A T E. Finally, it’s 7:50 p.m. and my Irish Soda Bread is in the oven. I procrastinated and waited until 6:00 p.m. tonight to make a special trip to the store for Buttermilk, while shopping decided to pick up some Craisins to add to the dough. Having never tasted Irish Soda Bread, I’m having a hard time imagining what the flavor will be like. What an simplistically easy bread to make. Now, the fact that the bread can only be kept for a few hours and that if not eaten by the end of the day it will be as ‘hard as the Blarney Stone’ means we’ll be up until midnight eating bread.
It’s Tuesday, and another session of baking as part of the TWD “Tuesdays with Dorie” group. I prepared the tart crusts this past weekend, and froze them until last night. Followed the recipe and took the dough out of the freezer last night, put it into the frig. overnight. The crusts came together nicely, and rolled out great as you’ll see from my photos. My 6 little tart pans are like new, even though I’ve had them for years I think I’ve only used them once before. The chocolate truffle filling was fun to put together. I wasn’t sure that I beat the egg yolks and vanilla long enough. Finally mixed the chocolate in and, no big surprise… I licked the spatula clean. By the looks of my tarts, I should have chopped the chunks of chocolate smaller, and broken the biscotti into smaller pieces as well. The end result is a bit less smooth than pictured in the original recipe. Waiting for them to cool before doing a final taste test. The suspense is killing me….
It’s official… My first experience making home made bread. When I say home made, I mean from SCRATCH.
In January, I happened across a blog named TWD (Tuesdays with Dorie). As I read more I learned that a group of women were starting a new baking journey in February. What drew me in was the cook book they had chosen to bake from… “Baking with Julia”, this lovely book has been in my cooking library for many years and rarely if ever touched. And so my story begins:
We are a group of over 300 women, bakers spanning across most states making up the USA , and outside the US including Australia, Netherlands, South Africa, Taiwan, Canada, Philippines, Brazil, Spain, Italy, Germany, England, Austria, and India! Our youngest baker (that I know of) is nine.
We’ll be baking two different recipes a month. Best of all, you can follow along and join in my fun as I share my photo journals of each experience.
I’ll be baking White Loaves of bread from the “Baking with Julia” cookbook. I’ve never made bread from scratch in my life, so I’m a bit nervous. Watch for photos posted tomorrow, which will document the whole experience.