Category Archives: Baking

Banana Nut Muffin with spelt & emmer flours

While I have been doing some minor baking, I haven’t posted because my camera-computer communication system seems to have broken down. In other words, I don’t know what I’m doing if the slightest thing goes wrong or doesn’t work. But, … Continue reading

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Dorothee’s Bourbon Pound Cake with Emmer and Spelt Flours

I have had this recipe for more than 30 years.  When visiting a friend in Colorado those many years ago, she made this for us and shared the recipe.  A marvelous pound cake.  This is the perfect dessert to take … Continue reading

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The Sweet Side of Baking

My sister and her sister-in-law, Jessie, came for a short visit, so I wanted to make something special for them—something I was sure they would like even though I’d never made it before.  In perusing Jo Hiestand’s Cider, Swords & … Continue reading

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A New Look at British Cooking

A friend of mine, Jo Hiestand, writes two fabulous mystery series set in village England. (You can find her at http://www.johiestand.com/.)  Her Taylor and Graham series highlights different British customs and holidays.  Her readers requested more information on the holidays … Continue reading

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Cherry Chocolate Chip Cookies with Emmer & Whole Wheat Flours

I have a real weakness for chocolate chip cookies and needed something for a special occasion this weekend.  I found these Black Forest Chocolate Chip Cookies in A Baker’s Field Guide to Chocolate Chip Cookies by Dede Wilson (page 39). … Continue reading

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Can You Help with Nordic Bread Recipes?

After some time being off this blog, I would like to delve into certain whole grain breads. I am looking for authentic Nordic Bread recipes – whole grain only.  Do you know of any?  Do you have any?  Would you share?  … Continue reading

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Lemon Bars with Spelt Flour

I made Lemon Bars based on a recipe in Baking by James Peterson (page274).  The only change I made is that I used spelt flour instead of all-purpose and cake flour.  The crust turned out pretty well and was tasty.  … Continue reading

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Mixed Whole Grain Bread

I missed a week of baking due to the death of a favorite aunt, who lived in another state. Death may be a normal part of life, but knowing that doesn’t necessarily make the passing of a dear person any … Continue reading

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Rye Bread with Spelt & White Whole Wheat Flours

This rye bread recipe, based on Rye Bread (page 16-19) in the publication The Best of Fine Cooking Breads(winter 2012), uses two starters: a rye and a wheat starter. Since I was basing this on the Breads recipe the flours … Continue reading

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Whole Emmer Grain Banana Bread experiment #2

Interestingly enough, I find that I really like emmer – both as a grain and as flour. In continuing to experiment with using the grain in bread I tried it in a banana bread this week. I used most of … Continue reading

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