Food In Many Forms

As much as I love Baltimore, one of the frustrating aspects of living here is that the grocery stores don't seem to carry a lot of whole grain products. It's hard to find whole wheat bread that doesn't taste terrible, whole grain baking mixes are nonexistent, and whole wheat pancakes are available from just one brand ( Kodiak Cakes - I highly recommend them!). I've made a few attempts now to adapt baking mixes to make muffins and breakfast breads, but the results have been just okay. And who wants to feed their friends average baked goods? So, I've decided to go in search of my perfect muffin recipe. Ideally this recipe would: Taste good Be whole grain Work well as muffins, and as a breakfast bread Be adaptable to different flavors (i.e. berry, banana, pumpkin) My initial thoughts were to use ingredients like white whole wheat flour, whole wheat pastry flour, sprouted wheat flour, almond flour, flax meal, and rolled oats. This recipe does not incorpo...

I was looking for decadence, and I got it... but then Lemon Curd is about the most decadent spreadable I have ever lathered on a piece of bread. It is pretty much lemon meringue pie filling (and it has all the butter, eggs and sugar to prove it).                                                                                                                                          " In late 19th and early 20th century England, home-made  lemon curd  was traditionally served with bread or scones at  afternoon tea  as an alternative to  jam , and as a filling for cakes, small  pastries  and  tarts ."...