The bread recipe I found on Cooks.com last year. I typed it up differently into my computer so I could follow it better. Here is their version, and a pdf of mine is here. Feel free to print it off for yourself. This week I substituted one cup of Whole Wheat flour for one of the unbleached white cups. In fact, at the end, I only added a 1/2 of my sixth cup of white and it turned out well.
Then I looked for a new and different yummy cake. I also was feeling nostalgic, so I chose from Cooking Down East by Marjorie Standish. Hot Milk Cake with Broiled Coconut Icing. Well, I didn't broil the icing since it was on a cake plate and not left in the pan. Also, I doubled it because I envisioned a two tier cake to put on my "used only once so far" cake stand. Anyway, it might have been a nice cake if I'd set the timer for at least 10 minutes shorter than the listed baking time. It was a bit tough. It also looks a bit wonky, (a word I learned from all the crafter/photographer/artsy bloggers and it seems to fit here). We'll have to come up with something to rescue what's left after five of us had a slice last night...in celebration of our anniversary.
My final kitchen adventure yesterday was doughnuts. The latest edition of Betty Crocker, bought for home ec for the kids, does not have a doughnut recipe in it. So, I grabbed mine printed in 1987 and found the recipe I remembered. Why I thought I could do this recipe again after abandoning it years ago, is beyond me. It was a strange wet dough that I was supposed to turn out onto the floured board. I needed to use a metal utensil because it was so stiff and stuck to everything like glue. I guess adding extra flour to try to make it less wet wasn't the answer.
Oh, and they look a little silly because I don't have an official doughnut cutter. I did find a large flower cutter, and a tiny apple cutter. They worked.
Micah came in and taste tested. His solution was powdered sugar to give them more "flavor." So, we did. That didn't make them any lighter, though. Adam suggested we try those "melt in your mouth kind" next time. The yeast kind.
I heard a quote recently, but I have no idea to whom I should attribute it to. It went something like this: 50% of taste is in the appearance. So, with that philosophy, I think your bread, cake and doughnuts should be scrumpcious, because they sure look it!
ReplyDeleteI love your ingenuity with the cookie cutters, too!
Cool! Love that 50% thing, 'cause I just got new dishes that I like better than my old ones. Surely they will make all of our food look better. Ok, they are just plain white, but shouldn't that allow all food to shine?
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