Applesauce Nut Bread

Applesauce Nut Bread

Don’t bother to preheat the oven for this recipe. The bread is baked, of course, but this is a sort of old-fashioned recipe that starts out in a cold oven and the baking time includes preheating. This is the kind of baking that some older person – we’ll ballpark it at 80 or over – might have once told you leads to moister baked goods ... Read More »

Bites from other Blogs

Butter brickle is a cutesy name for toffee or toffee flavored things. It started out as a trademarked name for some toffee ice cream in the 1920 and gradually got passed to the maker’s of Heat bar and finally on to Hershey’s. Since Heath is still the primary maker of chocolate covered toffee bits – for baking or otherwise – the name pops up with ... Read More »

Low Fat Lemon Curd

Light Lemon Curd

Lemon curd is a thick and custardy combination of lemon juice, sugar, eggs and butter. It typically has a silky smooth texture and a bright, zesty flavor. It goes well with scones – especially as a contrast to buttery clotted cream – and is often used as a cake filling, tart filling or as a sauce or side for other desserts. For a citrus lover, ... Read More »

CI tests the Baker’s Edge

baker's edge pan, with cobbler

I’ve been using my Baker’s Edge pan for a couple of years with great results. The makers say that the pan “eliminate[s] the problems of undercooked middles and burned edges” in various baked goods. In my experience, it cooks everything very evenly and I really prefer brownies and bars baked in it because of the double edge effect that the pan produces because each portion ... Read More »

Soft Yogurt Sandwich Rolls

Soft Yogurt Sandwich Rolls, interior shot

One of my favorite parts about breads – especially homemade bread – is the crispy crust that forms in the oven, but a crispy-crust bread isn’t always ideal for all applications. Sandwiches and hamburgers, for instance, usually do better with something a little softer. I love my standard hamburger bun recipes, but lately, I’ve been on a bit of a mission to come up with ... Read More »

Luscious Creamy Desserts

Luscious Creamy Desserts

Cookbook author Lori Longbotham has a whole series of cookbooks that start with the word “luscious” in the titles. Luscious Chocolate Desserts. Luscious Berry Desserts. Luscious Lemon Desserts. The word is excellent for inspiring thoughts of richly satisfying, melt-in-your-mouth desserts and indulgences, but I think that her newest book, Luscious Creamy Desserts has topped all of her others in terms of inspiring a desire for ... Read More »

Chocolate Agave Layer Cake

Chocolate Agave Layer Cake

Honey can be a great ingredient to bake with because it really adds a lot of moisture to things. It also helps to keep baked goods moist over time, so a cake or bread that has honey in it will often taste fresher than one without after it has been stored for a couple of days. Agave syrup, or agave nectar, has this moisturizing property, ... Read More »

What is spelt flour?

spelt flour

Spelt flour is one of the most popular whole grain, non-wheat flours available. It shows up in pastas, breads and in a variety of specifically wheat-free recipes. But what exactly is spelt flour? Spelt is a cereal grain in the wheat family, but it is not the same thing as wheat (same genus, different species). The grain has been cultivated for centuries, in both central ... Read More »

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