September 2005 Issue -
Baking by the Code Grainy Goodness Recipe Collection
Our Famous 12 Grain Bread
The Bakerís Code of Baking
Benefits of Benevolent Whole Grains
Tricks of the Trade, Baking with Whole Grains
Honey, Fruit, Pine Nut and Almond Travelerís Bars
Granola bars circa Abraham or Noah? These are complex carbs with
Da Vinciís Chocolate Candied Fruitcake From Siena
Our Test Kitchen Manager came home from Italy with a gift of real
paneforte Ė a chocolate and spice version, studded with whole almonds.
Paneforte hails from the Crusades but itís no sacrifice. This pure
indulgence and different than anything you ever baked or snacked on.
Honey Syrup Infused Nut Shortbread Cookies
Small rounds of buttery shortbread anointed with baklava syrup turn
these cookies into pastry.
Halvah Orange Scented Multi Grain Scones
Crusty, sweet, fragrant Ė another era; another world of scone
White Whole-Wheat Pizza Dough
Ah, a passion for the crust. Everyone loves this dough. It is
uncompromised pizzeria style dough with an added bolt of sweet but
nutritious white whole-wheat grain. This fall, white whole-wheat flour
is hotter than velvet blazers and Fry Cowboy boots. Stock up at Hodgson
Mills or King Arthur Flour.
Wheat Honey and Buttermilk English Muffins
Start your toasters. Soften the butter.
Injeera or Blue Nile Flatbread
Stir up a batch, have some hummus and marinated salads nearby and you
have a feast. A rustic but unique, moist flatbread that wonít leave you
as parched as the desert.
Plus Some Seasonal TreatsÖ.
McIntosh Apple and Honey Cake
A mellow beginning for whatís up ahead
My Very First Zucchini Loaf
Who doesnít remember their first time? I made this recipe way back when
carrot and zucchini breads were considered rogue baking. Isnít it time
you tasted it again for the first time? You know you have to Ėzucchini
is taking over.
Summerís End Blueberry Bread Pudding
Donít be blue, bake yourself a bit of summer in this sumptuous bread
pudding. Serve with blueberry syrup and yogurt and a good book