Category Archives: Leavening

yeast, soda or other leavening agent

Rye Crackers

Posted on January 26, 2015 by Cat

By Cat, Jan 2011 (Photo, right from Wikimedia Commons) See also: 1. Breads & Rolls Menu; 2. Other cracker recipes on other sites: Garvick.com cracker recipes (3); Towards Sustainability basic cracker recipe (4); All Recipes, Oatmeal or NY Style Rye Crackers … Continue reading →

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Crusty Corn Bread

Posted on November 28, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) See also: 1. Quick Breads, Muffins; 2. Lime water and Nixtamalization of Corn The most important consideration when making cornbread, is the source of the cornmeal. Since most commercial feed corn – the kind of corn used … Continue reading →

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Baking Soda vs Baking powder, Part 1

Posted on November 25, 2014 by Cat

By Cat, Nov 2014 (Photo, right, from Wikimedia Commons) Baking soda and baking powder are leavening agents for quick-breads, muffins, cakes, and cookies. But what is the difference between them? How do you know which to use and how much … Continue reading →

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Masa Corn Bread-III

Posted on November 22, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) See also: 1. Quick Breads, Muffins; 2. Corn Bread or Muffins: Sprouted Grain or Pre-Soak Method; 3. Lime water Includes: 1. Standard Method; 2. Pre-soak Method (Neither has been tested by me) The most important consideration when making cornbread, is the … Continue reading →

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Whole Grain Corn Bread-II

Posted on November 21, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) See also: 1. Quick Breads, Muffins; 2. Corn Bread or Muffins: Sprouted Grain or Pre-Soak Method; 3. Lime water Includes: 1. Standard Method; 2. Pre-soak Method The most important consideration when making cornbread, is the source of the cornmeal. Since most … Continue reading →

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Corn Bread or Muffins-I

Posted on November 20, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) The most important consideration when making cornbread, is the source of the cornmeal. Since most commercial feed corn – the kind of corn used to make cornmeal and corn starch – is GMO, … Continue reading →

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Old-Fashioned Oatmeal Cookies

Posted on November 17, 2014 by Cat

By Cat, Nov 2014 (Photo, right, from Wikipedia; link has been lost) See also: 1. Cookie Menu; Includes: 1. Mom’s Oatmeal Cookies; 2. Daughter’s Oatmeal Cookies I’m busy transferring all my recipes to my new recipe blog, and just finished two varieties of ‘healthful’ … Continue reading →

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Rosemary & Thyme Cookies

Posted on November 17, 2014 by Cat

By Cat, Feb 2008 (photo, right from Wikipedia, but the link has been lost) Does the name this cookie bring Simon & Garfunkel, or the movie “The Graduate” to mind? “Parsley, Sage, Rosemary & Thyme…” Well, whodathunk that rosemary and thyme would … Continue reading →

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Pumpkin Cookies, Frosted

Posted on November 16, 2014 by Cat

By Cat, Oct 2007 (photo, right from Wikipedia, but the link has been lost) See also: 1. Cookies Menu; 2. Frostings & Fillings Menu; 3. Unrefined Powdered Sugar: Make Your Own; 4. Lake Cafe Cookies: Applesauce or Carrot, Frosted Includes: 1. Pumpkin cookie batter; 2. Original frosting; … Continue reading →

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Orange Hazelnut Refrigerator Cookies

Posted on November 16, 2014 by Cat

By Cat, Oct 2007 (Photo, right, from Wikimedia Commons) See also: 1. Cookie Menu; 2. Pre-soaked & Dried Nuts Includes: Orange Hazelnut Refrigeratore Cookies: 1. Cat’s adaptation; 2. Original Tillamook Recipe I consider this an Oregon cookie: Hazelnuts (filberts) are a … Continue reading →

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