We made rolls this weekend using the sour dough starter again. We also sprouted wheat berries that helped give them an interesting texture and taste. I like them the best in the mornings with coffee and some jam.
While the oven was heated, we baked a round of cookies. We made the old farm hand molassas cookies we made a few months ago but this time blackstrap molassas was used and the sticky stuff gave the cookies an almost chocolate appearance and more robust flavor.
I remember once when I was a kid and my sisters and I had made friends with a girl near Underhill, VT whose parents worked on one of the first big corporate owned farms in VT. They raised swiss brown cows. We went into the kitchen and her mother was busy baking pies, and cookie sheets full of cooling doughnuts. The kitchen smelled of deep fat frying, a method of cooking my own mother hated. I was captivated with the scene and all the food.
3.29.2010
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1 comment:
Gawd, you ought to open up a bakery. All this keeps looking so good. I can practically smell it
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