Category Archives: Sweet Bread

Organic Heritage Whole Grain Pastry Flour (White Sonora) – WOW!

We finally have time to play around with the White Sonora Organic Whole Grain Pastry Flour.  Darrold has been adding it to bread at about 20-30% and it adds a little different, good, flavor profile without sacrificing oven spring.  He has been using it to make crepes, pancakes and waffles and this is the nutritious flour you need if your family prefers fluffy things. Just don’t tell them it’s good for them and they’ll be ok.  I’ve been using it in the non-yeast products I make, ie banana bread (and at this time of year with an abundance of zucchini, zucchini bread), cookies, etc.  I just paired it with our new blue cornmeal for cornbread with outstanding flavor.  Darrold isn’t a particular fan of cornbread and he loved this even though I probably baked it too long.  My oven is driving me crazy.  Sometimes it’s right on, sometimes it’s a little off and sometimes it’s way off. I never put it above 350F and have to guess how long to bake things. This recipe calls for 425F and I set the timer for 10 minutes less than called for.  Could  have been a little operator error because I think it might have been ringing and I didn’t hear it right away.  It still was lovely warm with some butter running off it, and today I’ve just popped it in a warm oven for a few minutes covered with foil and we will have it with dinner.  You would think that a whole grain flour would be heavy but this is not at all.  The small pieces of bran seem to disappear so you won’t get a grainy mouth feel. Watch for recipes using this great new find in flour. Use in any recipe calling for whole wheat flour, but I use it in most recipes calling for flour.  I’d love to hear your thoughts.

Bloody Butcher Cornmeal

Interesting name, right? The name comes from the red color of this corn which, to some, looks like the blood spots on a butcher’s apron. This is not an easy variety of organic heirloom, open-pollinated, dent corn to grow, it’s rather tall and easily knocked over in a storm. Years ago this corn was grownContinue Reading

White Sonora Heritage Pastry Flour

We have a new heritage flour, White Sonora.  This is whole grain SOFT WHITE WHEAT FLOUR with bran that is so white that it looks like white flour. It is lower in protein, much like traditional pastry, flour but with outstanding flavor. It is used frequently in the South West for flour tortillas. It originally foundContinue Reading

Banana Muffins

I have been making banana bread from what we call the plaid cookbook, the original “Better Homes and Gardens Cookbook” for years.  It’s good but I’ve noticed lately that I’m the only one eating it.  Recently I was visiting my daughter and her family and our grandchildren wanted to make it.  She has the newerContinue Reading

Healthy Fresh Fruit Muffins

Photo and recipe courtesy of Mill City Times This recipe was adapted by Kim Eslinger, Mill City Times. She goes to the market every Saturday with her recipes/ingredient list for the week and does most of her shopping there. Oh, that all market shoppers did the same! Her husband, Dave Tinjum,  documents her creations asContinue Reading