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If you’re like me you may have eaten some really bad scones, in your lifetime – dry, hard, crumbly and bland. Enough so, that you are prejudiced against all sconedom, forever. I’m here to help you reconsider. I’ve done it and it’s good. The scones “on the other side of the fence” are AMAZING! Cross [...]
If you’re like me you may have eaten some really bad scones, in your lifetime – dry, hard, crumbly and bland. Enough so, that you are prejudiced against all sconedom, forever. I’m here to help you reconsider. I’ve done it and it’s good. The scones “on the other side of the fence” are AMAZING! Cross over with me! You’ll be so glad you did!
Perfect scones with my Blackberry Cream Cheese Spread. Yum!
These scones are lightly sweet, with a slightly crunchy exterior and a wonderfully moist and tender interior. You’ll get ALL the brownie points from your family when you make these at home. They’re pretty easy, for something so tasty, and if you add a delicious topping like my Blackberry Cream Cheese Spread, your scone bliss will know no bounds. 
Ingredients
- 2 cups King Arthur All Purpose Unbleached Flour
- 1 Tablespoon Baking Powder
- 1/4 cup sugar
- 5 Tablespoons butter, very cold, cut into cubes
- 1 cup heavy cream
- 1 teaspoon King Arthur Pure Vanilla
Instructions
- Cut the butter into small cubes and return to fridge to keep it cold until you need it. Cut it into thirds lengthwise. Turn it once and cut it in thirds lengthwise, again. Then cut small cubes from the ends.
- Put all the dry ingredients in a medium mixing bowl and combine.
- Use a fork or pastry blender to cut in the butter, until the mixture looks like coarse meal. It will have a few larger lumps of butter and that's okay. Those will build flakiness into your scone, while the smaller, more combined butter particles will give it tenderness.
- Stir in the heavy cream and vanilla. You're only going to want to mix this enough to moisten most of the dry ingredients and let the dough pull together in larger, shaggy dough "balls" - maybe 30 seconds. There will likely still be some dry crumbly ingredients in your bowl, but the liquid will be completely absorbed. That's just the way you want it.
- Empty the contents of the bowl, (shaggy dough balls and dry crumbs) onto the counter and knead it very gently, just until it all comes together. There may still be some cracks in your ball of dough and it make look a little shaggy, but if all the dry crumbs have been incorporated, stop kneading. Overworking the dough will make your scones tough.
- Gently pat your ball of dough into a flattened circle, about 3/4 of an inch thick. I'm guessing mine was about 9 inches in diameter. You may notice small cracks around the edges of your dough circle. That's okay.
- Cut the dough into 8 equal wedges, just like you were slicing a pie.
- Place the wedges on an ungreased cookie sheet, leaving a little space between each one, so that the outer crust can crisp up slightly. (If you prefer ultra-soft outsides on your scones, you can place the wedges back into a circle and allow the edges of each wedge to touch each other.)
- Bake at 425 degrees for 12 to 15 minutes. The tops will be lightly browned when they are done.
- Allow to cool, slightly, on a wire cooling rack. Can be served warm or cool, plain or slathered with your favorite jam or topping. We devoured these with delicious Blackberry Cream Cheese Spread.
- And now, as I sit writing to you about them, I feel the need to have one, immediately! Is it acceptable to eat scones for lunch? hmmm....
- Enjoy!
Notes
Use aluminum-free baking powder, if you can find it. If you've ever experienced that "metallic" after-taste in your biscuit or bread products, your baking powder is likely the culprit.
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http://busy-at-home.com/blog/perfect-scones/My husband is in bread heaven! He has been asking for a while, now, if I would try to make some rye bread. The problem was that I knew full well he was not talking about the dark pumpernickel loaves of traditional rye. What he likes would definitely be classified as light rye. He is [...]
My husband is in bread heaven! He has been asking for a while, now, if I would try to make some rye bread. The problem was that I knew full well he was not talking about the dark pumpernickel loaves of traditional rye. What he likes would definitely be classified as light rye. He is also not a fan of artisan shaped loaves. He wants a traditional-shaped, light rye bread that is soft and makes wonderful sandwiches. If you have ever tried rye bread baking, you understand that it isn’t necessarily a simple task to produce such a recipe. And then, a week ago Friday, I received an email from King Arthur Flour with the subject line, “This is the best sandwich rye bread ever!!!” Of course, I didn’t have any rye flour on hand, but I fired off an order to King Arthur for their medium rye flour and made plans to try this new recipe when it arrived. I received it early in the week and couldn’t wait to surprise David with the bread.
The best rye bread I ever baked!
King Arthur offers several varieties of rye flour:
- Rye Flour Blend – This blend takes a lot of the guesswork out of making rye bread, especially if you aren’t an experienced bread baker. It is a blend of medium rye, white rye, pumpernickel and unbleached bread flour.
- Medium Rye Flour – This flour is milled from rye berries, is darker in color than white rye and has had the germ and some of the bran removed. By itself, it will make a dense tasty rye bread, but mixed with all purpose flour will create the delicious sandwich loaves most of us associate with “light” rye bread from bakeries and markets.
- White Rye Flour – This is rye flour milled from the heart of the rye berry with both the germ and bran removed.
- Organic Pumpernickel (Rye) Flour - This is 100% rye flour with all the germ and bran, which means it is loaded with the fiber and nutrition of whole grain, as well as strong rye flavor. It will produce a much darker loaf.
I ordered the Medium Rye Flour and put it to good use as soon as it arrived. We will be making this (slightly adapted, as usual) rye bread recipe, over and over again! It was soft and intensely flavorful. I didn’t have potato flakes or flour on hand and so left it out. I added wheat gluten and lecithin to accomplish some of the same moisture, lift and tenderness that the potato would have added. Absolutely delicious! The other perk is that this recipe costs 1/2 or less of what I would have had to spend on rye bread at the store. Oh and one more perk? It’s nutritious. I control all the ingredients. Perfection!
Store-bought rye bread will never quite measure up after making this recipe. Delish! (When you print this recipe, the bold-face captions from under the pictures will show up. If you want to use the full picture-tutorial, be sure to visit the website at http://busy-at-home.com/blog/?p=9927.)
Ingredients
- 1 Tablespoon instant yeast
- 2/3 cup lukewarm water
- 1/4 cup vegetable oil
- 3/4 cup dill pickle juice
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 1 Tablespoon caraway seeds
- 1 Tablespoon yellow mustard seed
- 3 cups King Arthur Unbleached Bread Flour
- 1 1/2 cups medium rye flour
- 2 T. wheat gluten
- 2 T. granular lecithin
Instructions
- Mix the yeast, a pinch of sugar and 2 or 3 Tablespoons of water. Set aside and allow it to proof for about 5 minutes. (Be sure you mix this in a dish that allows room for the mixture to bubble and expand.) I used instant yeast, which you really don't need to proof, but I think it deepens the flavor in my bread, so I almost always do.
- Mix the yeast and all other ingredients in the bowl of your stand mixer and use the dough hook.
- Mix until all ingredients are incorporated and hold together as a dough. (See how the dough has cleaned the sides of my bowl?) The dough may be somewhat dry at this point. Leave it in your mixer and let it stand for 20 minutes, so the flours have time to absorb all the moisture.
- After 20 minutes, set your stand mixer on 2 (medium power) and allow the dough to knead for 7 minutes.
- The results of the kneading will be a soft, smooth dough. Place it in a greased bowl to rise. I sprayed some plastic wrap with non-stick spray and covered the bowl to help with the rising time.
- Let the dough rise 1 to 2 hours, until it is nice and puffy.
- After rising, deflate the dough and shape into a loaf.
- Place the loaf in a greased loaf pan (Mine is slightly over-sized [10"x5"]).
- Let the dough rise to 1 or 1 1/2 inches above the top of your bread pan.
- Bake in a 350 degree oven for 20 minutes. Tent foil over loaf and bake for additional 20 minutes. Tenting the foil will keep the crust from over-browning.
- Remove from oven and allow to cool in pan for 5 minutes.
- After 5 minutes, remove from pan and finish cooling on wire rack.
- Once cooled, slice the bread. I love this slicer. I use my electric knife.
This is how the yeast mixture looks after being stirred together.
This is the yeast mixture after the yeast has had five minutes to lunch on sugar water and grow.
These ingredients will make the most delicious rye sandwich bread you will ever eat! Dill pickle juice is the surprise ingredient. King Arthur Medium Rye Flour and Bread Flour are the products that will help achieve consistency in this recipe, each time you make it. Yes, there really is a difference in flour brands. I am 100% convinced of it and I'll be teaching you why, in an upcoming post.
Here's everything in the mixer, ready to be combined.
Here is the dough, mixed, but slightly dry, prior to the 20 minute wait.
This is the dough, right after kneading.
I actually set my kitchen timer for 1.5 hours and let this dough rise. This is the result.
I'm not a precision loaf-shaper. lol Once in the pan, I pressed the dough down and even then, didn't quite get the corners filled. No worries. It turned out perfect!
Risen bread dough, ready for the oven.
I put the loaf in the slicer, cut off the end, slice the loaf and then switch the small end I cut off into the slicer and finish those slices, too.
See how soft and flexible these slices are? They will fold easily without cracking or tearing and my handy-dandy slicer keeps them all a uniform thickness.
Yum!
We served this with chicken breasts, wrapped in cured dried beef and baked in a cream sauce, plus a fantastic pasta salad recipe, I'll share later.
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http://busy-at-home.com/blog/best-sandwich-rye-bread-recipe-kingarthurflour/.I owe a huge debt of thanks to Favorite Family Recipes for this yummy recipe. Of course I changed it up a bit, for our own family, but they were the true inspiration and the core of what I did. And seriously, with granola, being able to change it up is the beauty of it, [...]
.I owe a huge debt of thanks to Favorite Family Recipes for this yummy recipe. Of course I changed it up a bit, for our own family, but they were the true inspiration and the core of what I did. And seriously, with granola, being able to change it up is the beauty of it, right? Cereal has been boycotted in our house for several years, because it is so loaded with chemicals, dyes and air that I have to pay a premium price for and it is gone in just a couple of days. So a recipe for breakfast cereal that my whole family enjoys and will actually eat, that doesn’t leave me wondering what is in it, plus makes better budget sense, is an absolute treasure. To top it all off, I experimented with the Fiori di Sicilia extract that King Arthur sent in the secret ingredient package, for our giveaway, and now my mind is racing with all the other possibilities. If you haven’t tried this wonderously, magical flavor in your own baking, you really must. It’s a fabulously intense and yet smooth orangey, citrus undertone that makes you feel like you’re eating sunshine. My entire family is hooked! The grandkids came by and were eating this granola, flavored with it, right out of the bag, as a snack.
Delicious and easy breakfast!
Ingredients
- 8 cups rolled oats (old fashioned oats)
- 2 cups sliced almonds
- 1 cup steel cut oats
- 1 c. brown sugar
- 1 tsp. salt
- 1 tsp Vietnamese cinnamon
- 1 1/2 cups raisins
- 3/4 cup canola oil
- 1 c. honey
- 1 Tablespoon Madagascar Bourbon Vanilla
- 1 teaspoon Fiori di Sicilia extract
Instructions
- Preheat oven to 300-degrees.
- Mix both types of oats in a large bowl.
- Add brown sugar, cinnamon, salt and raisins. Mix thoroughly.
- For the syrup you will need the oil, honey, vanilla and Fiori di Sicilia.
- Combine them in a pan and bring to a boil. Let boil for 1 minute and then remove from the heat.
- Pour syrup over dry ingredients, mixing until they are moistened.
- Divide and spread mixture over 2 large baking sheets and bake at 300 degrees for 25 minutes.
- Remove from oven and leave on pans until the granola cools.
- Once it is cool, use a pancake turner to help loosen it and break it into pieces.
- Store in two gallon-size ziptop bags or containers.
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http://busy-at-home.com/blog/perfect-sunshine-granola-recipe-kingarthurflour/This post is linked to Tasty Tuesday.
So, I was getting ready to make Apple Cider Doughnut Holes, but realized I am simply too exhausted to be trusted with hot grease, at the moment. I’ll melt a hole in something or singe something off or … something yucky. I just can’t do it. I’m still offering up a quick sugar fix that [...]
So, I was getting ready to make Apple Cider Doughnut Holes, but realized I am simply too exhausted to be trusted with hot grease, at the moment. I’ll melt a hole in something or singe something off or … something yucky. I just can’t do it. I’m still offering up a quick sugar fix that is sure to please, however. As a matter of fact, I offered them up and they were gone so quickly, I almost didn’t get a picture. It was a serious case of inhaling. I guarantee, whatever degree of chocolate craving you are experiencing, these brownies will totally fix it. Actually, whatever is going on in your life -no worries- these brownies will totally fix it. lol They’re REALLY amazing! They are a slight variation on the Whatever Floats Your Boat Brownies that I posted back in January of 2010 and to be honest, the KAF Dutch Process Dark Cocoa is what put them over the top. Heavenly! I was so tired, I didn’t even get step-by-step pictures, but you won’t need them, anyway, and I did manage to get one picture of the finished product before they were gone. These brownies are incredibly simple, and thanks to my friends at King Arthur Flour, I may be completely ruined for any other brownies, EVER again. I love those people!
Yum!
Here’s how you can be eating your own pure chocolate heaven in 38.64924 minutes really fast!
Dark chocolate, fudgey decadence spiked with peanut butter. DELISH and easy!
Ingredients
- 1 cup butter
- 1 cup KAF Double-Dutch Dark Cocoa
- 2 cups sugar
- 4 eggs
- 1 Tablespoon Nielsen Massey Madagascar Bourbon Vanilla
- 1 cup KAF Unbleached All Purpose Flour
- 1/2 tsp salt
- 1-2 cups peanut butter chips
Instructions
- Melt butter in microwave safe mixing bowl. Mix in cocoa.
- Add sugar.
- Mix in eggs and vanilla.
- Add flour and salt and mix until incorporated.
- Mix in peanut butter chips.
- Pour into greased 9x13 pan and bake for 25-30 minutes at 350 degrees.
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http://busy-at-home.com/blog/dark-chocolate-peanut-butter-chip-brownies-kingarthurflour/I can’t believe that the days of celebration are nearly over. You all have been a hoot, helping me celebrate and stretch my 50th birthday through the entire month of August! But before we bid the celebration a fond adieu, I have one more spectacular giveaway to share! It will come as no surprise that [...]
All this fabulousness could be yours! Be sure to enter the giveaway, below!
I can’t believe that the days of celebration are nearly over. You all have been a hoot, helping me celebrate and stretch my 50th birthday through the entire month of August! But before we bid the celebration a fond adieu, I have one more spectacular giveaway to share! It will come as no surprise that it’s from one of my all-time favorite sponsors, King Arthur Flour. When have they not generously participated in the events I share with you? Plus, they’re not just a company with fabulous products, they’re a company owned and operated by extraordinary people! I know, I’ve been there. I’ve met them. And they stole my baking heart!
So, as the pièce de résistance, finishing off my 50th Birthday Bash, King Arthur Flour is sponsoring a giveaway worth more than $80!!! A very happy, Busy-at-Home reader is going to be thrilled to heat up their kitchen and try out the high quality products included in King Arthur Flour’s Secret Ingredient Collection! Plus, as a special treat for my birthday, they are also including a special request from me, a King Arthur bench knife! When I visited their headquarters in Vermont, this past June, I fell in love with the bench knives during classes. We used them so often, and I would have purchased and brought one home with me (along with about 937 other items I would love to have), except I didn’t want to have to try and get it on the plane. So, tada! A King Arthur bench knife will also be included in this fabulous giveaway!
The Secret Ingredient Collection includes:
- an 8×8 USA square baking pan – made in America, lifetime warranty, heavy-duty, crafted from steel and aluminum for strength and superior heat conductivity, coated with Americoat, a clear, non-stick, non-toxic, environmentally friendly coating that is specially formulated for superior baking and corrugated surface provides better browning.
- 16 oz. Double Dutch Dark Cocoa Powder – an exclusive King Arthur blend of extra-dark black cocoa with Dutch process cocoa. Rich, pure chocolate flavor for your favorite baked treats!
- 3 oz. Espresso Powder – a touch of espresso powder enhances and deepens chocolate flavor without adding a coffee taste. Ground, brewed, then dried from specially selected coffee beans, powder readily dissolves for easy mixing.
- Fiori di Sicilia – all-natural combination of citrus and vanilla with a pleasingly floral aroma. The wonderful people in the King Arthur Test Kitchen say, “ You know that wonderful marriage of flavors you taste when you combine vanilla ice cream and orange sherbet in the same bowl? That’s what Fiori di Sicilia tastes like. We find that using it in just about anything mild and sweet–anything where competing flavors, like chocolate, don’t interfere–adds a wonderfully mysterious taste. Your friends will be guessing just what you’ve done to your sugar cookies or yellow cake or sweet bread to make them taste SO good!”
- 3 oz. Vietnamese Cinnamon- You cannot buy this at Wal-Mart or your local market. It’s like no other cinnamon you have ever tasted! I’ve been hooked on this delicious spice for more than a year, now. It has a higher oil content than the Indonesian cinnamon we can find at the grocery store, meaning it will disperse more fully through your baked goods. Considered by many to be the world’s finest cinnamon, Vietnamese cinnamon (a.k.a. Saigon cinnamon) is ground from dried, cultivated bark of cinnamon cassia grown in Vietnam. It’s sweeter, more aromatic, and more powerful than the Indonesian cinnamon commonly sold in supermarkets. A side-by-side taste test will leave you a lifelong convert!
- 4 oz Nielsen Massey Madagascar Bourbon Vanilla – Nielsen-Massey is the first extract company and ingredient supplier in America to be certified by the Gluten-Free Certification Organization (GFCO). I discovered Madagascar Bourbon Vanilla when doing our daughter’s wedding cake, last April. It is not an exaggeration to say the flavor is superior and has more depth than any vanilla I have ever used. Again, it’s one of those products where going back to old brands, just doesn’t work. It’s a rich, creamy, and sweet vanilla, mildly assertive, with old-fashioned vanilla flavor. You will notice the flavor in your baked goods and miss it when it is not there. Extraordinary product!
- King Arthur Bench Knife – This kitchen tool was used in every possible dough application, I can think of, during the classes I took at the King Arthur Baking and Education Center, this summer. It’s perfect for dividing and portioning doughs, cutting brownies and bars, lifting and folding dough, bench or counter cleanup. The handle is made from beautiful rosewood and the 3×6 inch blade is stainless steel. Once you’ve used one, I would venture to say it will become one of your favorite and most-used kitchen tools!
…
Those are the high-quality products you have a chance to win in the giveaway! But, you know that no King Arthur Flour post is complete without a recipe, so before you start submitting your entries, check out this yummy Cinnamon Roll Cake recipe! It’s one of many recipes I will make and share with you as we explore King Arthur Flour, bread baking, pizza making, pie crust creating and more in my KAF Blog and Bake series, this fall!
……
Moist, cinnamony, cream cheese goodness! What's not to love?
…
I pinned (remember pinning?) this recipe for Cinnamon Roll Cake, from the Cookin’ Up North blog, almost a week ago and have been waiting for the perfect opportunity to make it. I woke up on Monday and I just wanted some, which seemed like a compelling enough reason to give it a go! – lol – Plus, a dear friend was having a birthday, so I could share half with her. Woohoo! Birthdays are GOOD! The original recipe is made in a 9×13 pan. I used two 8×8′s. The only other thing I changed up was that I made cream cheese icing for the top, instead of a powdered sugar drizzle. Yum! Also, this was good when it came out of the oven, but I wasn’t over-the-top thrilled about it. When the kids pulled icy cold pieces out of the fridge, later that afternoon, and started raving and exclaiming over how good it was, I was amazed. Cold, this moist, delicious cake had been completely permeated with the cinnamon flavor and the cream cheese icing was creamy, flavor heaven! The flavors were magnified and intensified by the cold. I definitely recommend chilling this marvelous treat before serving. Oh, and as a matter of personal preference, I will double the cinnamon, next time I make this. That’s just the way I roll.
These are the ingredients you will need to gather to make the Cinnamon Roll Cake batter and filling.
(adapted slightly from Cookin' Up North blog) I doubled the cinnamon and made cream cheese icing, instead of a powdered sugar drizzle. My family loved this moist, yummy cake best, after it had been refrigerated for at least a couple of hours.
Ingredients
- 3 cups KAF Unbleached All Purpose Flour
- 1/4 teaspoon.salt
- 1 cup sugar
- 4 teaspoons baking powder
- 1 1/2 cups milk
- 2 eggs, slightly beaten
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Vanilla
- 1/2 c. butter, melted
- 1 cup butter, softened
- 1 cup brown sugar
- 2 Tablespoons KAF Unbleached All Purpose Flour
- 1 Tablespoon KAF Vietnamese cinnamon
- 8 oz block cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Vanilla
- 1/4 - 1/3 cup milk
Cake:
Streusel Filling:
Cream Cheese Icing:
Instructions
- Mix dry ingredients and make a well in the center.
- Add slightly beaten eggs, milk and vanilla to the dry ingredients, mixing until combined.
- Add melted butter and stir until thoroughly mixed.
- Pour cake batter into a greased 9x13 or two 8x8 pans.
- Mix all ingredients until completely combined. My butter ended up being more melted, than soft, so rather than a crumbly mixture, mine was more paste-like. That actually worked out okay for me, since I think it makes it easier to swirl it through the batter.
- Spoon filling evenly over the top of your prepared cake batter.
- Use a table knife to gently swirl the filling through the batter.
- Bake at 350 degrees for 28-32 minutes.
- Blend cream cheese, powdered sugar and vanilla with your mixer.
- Add enough milk to achieve the consistency, your family likes best (I used about 1/4 cup). Blend until smooth.
- Spread icing over cooled cake. Cut and enjoy. (The flavor of this cake is greatly enhanced by cooling and refrigerating for a few hours.)
To Make the Cake Batter:
To Make the Streusel Filling
For the Cream Cheese Icing:
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http://busy-at-home.com/blog/let-them-eat-cinnamon-roll-cake-win-a-secret-ingredients-collection-bench-knife-from-kingarthurflour/…
This post is linked to Tasty Tuesday.
Giveaway Rules:
You must be 18 or older and a resident of the U.S. to enter. Mandatory Entry must be completed before any optional entries will count. Winner will be selected in a random drawing using random.org. Deadline to enter is midnight, (CST), Sunday, September 18, 2011.
Mandatory Entry:
In a comment below, tell me your favorite “secret ingredient” in the kitchen.
Optional Additional Entries:
- Like King Arthur Flour on Facebook. Leave a comment below with your Facebook Name to let me know you’ve done it.
- Follow King Arthur Flour on Twitter. Leave a comment below with your Twitter handle to let me know you’ve done it.
- Follow Busy-at-Home on Twitter. Leave a comment letting me know you’ve done it.
- Like Busy-at-Home on Facebook. Leave a comment letting me know you’ve done it.
- Follow Busy-at-Home on Google Friends Connect. (click the JOIN button in the right-hand sidebar.) Leave a comment letting me know you’ve done it.
- Subscribe to the Busy-at-Home Newsletter with this link or in the right-hand sidebar. You will receive an email confirmation with a link that must be clicked to confirm your subscription. Once you click the email link to confirm your subscription, leave me a comment to let me know you’ve done it.
- Tweet this giveaway (maximum of 1x per day, please). Let them Eat Cinnamon Roll Cake! & Win a Secret Ingredients Collection & Bench Knife from @KingArthurFlour & @busyathome http://ow.ly/6hgUQ Leave a comment below with a link to your tweet.
- Post this giveaway on your Facebook page. Let them Eat Cinnamon Roll Cake! & Win a Secret Ingredients Collection & Bench Knife from @KingArthurFlour & @busyathome http://ow.ly/6hgUQ Leave a comment below with a link to your post.
I received the products listed above, in order to test them in my kitchen and complete this review. No monetary compensation was received and a positive review was not required. As with all Busy-at-Home reviews, the views and opinions expressed are wholly my own.
August 3, 2011 – Norwich, Vt. – King Arthur Flour has added a new category to its line of premium baking products available online and in supermarkets nationwide: flax. The two new products — whole flax seed and whole flax meal — are specially milled for maximum freshness and nutritional value, so consumers get the [...]
August 3, 2011 – Norwich, Vt. – King Arthur Flour has added a new category to its line of premium baking products available online and in supermarkets nationwide: flax. The two new products — whole flax seed and whole flax meal — are specially milled for maximum freshness and nutritional value, so consumers get the full health benefits flax offers.
“Flax is high in fiber and Omega-3, -6, and -9 fatty acids — known to lower cholesterol and the risk of heart disease,” says King Arthur Flour Marketing Director Tom Payne. “King Arthur Flour is proud to offer this product full of excellent health benefits that is also a high-quality baking product.”
King Arthur Flour’s new flax products are finer in grind, milder in taste, and lighter in color for better performance in a wide variety of uses. They are also non-GMO, certified gluten-free by the Gluten Intolerance Group, and kosher, and meet the same high standards for quality and consistency to which the company holds all of its baking products.
The new flax products will be available this summer in supermarkets nationwide, natural food stores, and at kingarthurflour.com.
King Arthur Flour is one of America’s best-selling flours, known by avid bakers for its consistent baking performance and lack of chemical additives. A variety of King Arthur’s unbleached flours, ingredients, and additive- and preservative-free baking mixes are sold in supermarkets nationwide. More information and a complete roundup of King Arthur Flour’s baking resources are available at kingarthurflour.com/flours. King Arthur Flour’s mail-order catalogue offers more than 1,000 professional-grade baking tools and ingredients, available online at kingarthurflour.com and at The Baker’s Store in Norwich, Vermont. The oldest flour company in America, King Arthur Flour has been employee-owned since 1996.
This press release and information was supplied by King Arthur Flour. King Arthur Flour – Media Relations, 135 Route 5 South, Norwich, VT 05055 United StatesYes, it’s true. Realistically, by August 28, I SHOULD have a half century of wisdom to impart to the masses. I’m sorry. I’m not sure what went wrong. — lol – But there’s still good news! If I don’t go too dark, I can still pull off coloring all that “wisdom” out of my [...]
Yes, it’s true. Realistically, by August 28, I SHOULD have a half century of wisdom to impart to the masses. I’m sorry. I’m not sure what went wrong. — lol – But there’s still good news!
- If I don’t go too dark, I can still pull off coloring all that “wisdom” out of my hair!
- I have all of you to celebrate with me! It still amazes me that you all keep coming back and reading. Without you, there wouldn’t be a blog and the love and support you have shown is, frankly, overwhelming and so appreciated. You rock!
- Some of the best sponsors on this planet are celebrating with us and there will be fabulous giveaways for you!
I have truly been blessed to have met and worked with some amazing people and companies, since starting my blogging journey. If you’ve been reading my blog for very long, it isn’t hard to figure out, that some are special — I love their products and value their partnerships. Would you like a sneak peek at a few (well, I’ll give you three for now. 
) of the Birthday Bash participating sponsors? You’re going to love what’s coming!
I know you love them, as much as I do. I can't wait for you to see what's brewing!
Brighter Blooms is new at Busy-at-Home, but you'll see why they are on a fast-track to our favorites list. Love, love, love their offerings and you won't believe the birthday giveaway gift! HUGE!!! lol
You already know King Arthur has my heart -- their people and their products! The fun Birthday Bash giveaway from King Arthur Flour will be the kick-off for a brand new series on my experiences at their first-ever Blog and Bake in Vermont, this summer, things you need to know about their company and flour, plus fabulous recipes. It's going to be DELISH! You won't want to miss a minute!
So, watch for the first giveaway post coming on Monday, August 8th! My 50th Birthday Bash is going to be AWESOME! Just like all of you!
There are always kitchen gadgets and gizmos that I think would be SO cool to have, but at the moment, there are a couple of basics that I am interested in adding to my kitchen tool arsenal. I have no idea where to start as far as brands, features, etc. So, any help that you [...]
There are always kitchen gadgets and gizmos that I think would be SO cool to have, but at the moment, there are a couple of basics that I am interested in adding to my kitchen tool arsenal. I have no idea where to start as far as brands, features, etc. So, any help that you all can offer would be truly, truly appreciated.
I would really like to have a good digital kitchen scale for baking. There are some recipes where measuring by weight is so much more accurate than volume. Don’t believe me? Measure one cup of flour, then have your neighbor measure one cup of flour. Now, weigh each cup on a kitchen scale. The fluctuation can be profound! It’s because some people are “scoop” measurers (which packs the flour into your cup) and others are “sprinkle and level” measurers (the cooking school “correct” method, by the way, for accuracy in most recipes). The variance in these methods can be critical in some recipes, especially if you don’t know the kind of measurer the author was. Weighing out flour in grams, insures you get the same amount every time and the same result from your favorite recipes. It would have to be large capacity and have a good tare function and consistent accuracy. Yup, I really do need a good kitchen scale.
I’ve been a hold out on buying a food processor for years, and until recently, didn’t feel the need for one. I have an amazing blender attachment for my Bosch that I have used with good success. 750 watts of raw power has been more than adequate for anything I’ve done, to date. However, I am finding that some of the recipes I have tried lately, just don’t work as well in the quantities I want to make and that the shape of the blender pitcher is not as handy or efficient as the bowl of a food processor would be. Two things a food processor would have to have are: 1) a large capacity and 2) power. I need plenty of space for larger recipes and I don’t want to worry about burning up the motor if I’m working on a stiffer product.
So, which brands do you use? Do you love it? Hate it? What would you recommend? I really need your input on this one. Maybe I’ll find some to review. Thanks so much for all your help! You guys are awesome!!
I love checking out new foodie blogs and finding recipes that put some variety and creativity into our family’s menu plans. That’s why Secret Recipe Club is such a blast for me. I get the challenge of cooking or baking something completely new and my family thinks I’m an amazing genius in the kitchen! [...]
I love checking out new foodie blogs and finding recipes that put some variety and creativity into our family’s menu plans. That’s why Secret Recipe Club is such a blast for me. I get the challenge of cooking or baking something completely new and my family thinks I’m an amazing genius in the kitchen! Right, guys? I’m an amazing genius in the kitchen?
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Zucchini Fritters served with sour cream and diced tomatoes.
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I was lucky enough to be assigned Cook Lisa Cook for the July edition of Secret Recipe Club. I’ll be making many trips back to Lisa’s blog, before I’ve exhausted the list of all the recipes I want to try, from her collection. For this particular assignment, I selected Zucchini Fritters, 1) because I have never eaten or made them and 2) because I love new ideas to use fresh garden produce. I didn’t change up very much with this recipe. It’s scrumptious, as is. I used a little less onion and a little more nutmeg. I know you’re going to love these as much as our family!
Super simple, fabulously frugal and absolutely delicious! Wonderful way to eat fresh produce from your garden.
Ingredients
- 4 cups grated zucchini
- 3 eggs
- 1/2 medium Vidalia onion, minced
- 3/4 cup King Arthur All Purpose Flour
- 1/2 tsp nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper to taste
- peanut oil
Instructions
- Mix the zucchini, onions and egg.
- Add flour, nutmeg, salt and pepper.
- Heat a very thin coating of oil in a large skillet over medium-high heat.
- I used a 1/3 cup measuring cup about half full to dip batter into my skillet, flattening them as I poured them out.
- I fried the fritters 1-2 minutes per side until lightly browned.
- Drain on paper towels and while still hot, sprinkle with some additional salt & pepper to taste.
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Here’s how I put them together:
Shredded zucchini, diced onion and other fritter ingredients.
- I mixed the zucchini, onions and eggs, then added the flour, nutmeg, salt and pepper.
Nutmeg, flour and other dry ingredients added to batter.
- Heat enough peanut oil to cover the bottom of your skillet, on medium-high heat.
- I used my 1/3 cup measuring cup, filled about half full, to spread the batter into the bottom of my skillet. I spread them out fairly thin, probably about 1/4 inch thick.
Three zucchini fritters beginning to fry in my skillet.
- After 1-2 minutes, turn the fritters to cook the other side. The color will be golden brown when they are ready to turn.
When the bottoms are golden brown, flip the fritters to fry the other side.
- Drain the fritters on paper towels and then transfer to a plate. I got 15 fritters from this batch, counting the ones that were eaten before they could make it to the plate.
Our fifteen-year-old son, flipped for these and wanted to know if there was a way to take them in his lunch, when he’s detasseling in the fields, next week. Then my son-in-law stopped by and saw what I was making. He was super excited to try them, as he said his mom used to make zucchini fritters when he was a kid. These definitely passed muster and he asked that I get the recipe to my daughter, right away.
Yum! My plate of zucchini fritters with sour cream and diced, fresh tomato.
I ate my fritters with sour cream and diced tomatoes. I required myself to eat only two, but I’m not kidding when I tell you, it would have been nothing for me to polish off half a dozen! Nothing beats the freshness of summer produce for flavor and texture. I could eat these with fresh sliced tomatoes, cucumbers and onions, and some sweet corn,…oh and some watermelon. lol Mmmm….The fresh tastes of summer make a hearty delicious meal, any way you serve them up! How’s your garden coming?
Well, there’s no question this recipe is a keeper and that our family will be serving zucchini fritters, again. Thanks so much to Cook Lisa Cook and to Secret Recipe Club for helping us discover them!
Check out all the other fabulous Secret Recipe Club entries for July!
(This recipe is linked to Grocery Cart Challenge.)
Did I travel from the corn fields of Nebraska, to be nestled in the peaceful, quiet woodlands of Vermont and experience the most thrilling and educational 48 hours a baker can imagine at the King Arthur Flour Baking and Education Center? Yes, yes I did! Did I take 863 pictures and learn so much that [...]
Did I travel from the corn fields of Nebraska, to be nestled in the peaceful, quiet woodlands of Vermont and experience the most thrilling and educational 48 hours a baker can imagine at the King Arthur Flour Baking and Education Center? Yes, yes I did!
Did I take 863 pictures and learn so much that my head is about to explode from wanting to share it with you? You bet!
Did I decide I have to share just a taste of it with you, now, before I leave on a week-long mission trip with 5 other brave adults and 26 Jr. High youth from our church? I sure did!
Did I meet the most fascinating and friendly food bloggers with the same fascination for food and taking pictures of it, as I have? Yup! (and tremendously talented instructors from King Arthur, and celebrity chef, Sara Moulton, and two delightful ladies from FLAVOR Magazine, PLUS Alison Furbish, the warm and talented web media coordinator at King Arthur who organized this educational baking extravaganza and we also got to meet and have lunch with the King Arthur flour bloggers.)
Bloggers don't go anywhere without their cameras!
See what I mean? I'll bet it never occurred to you that there are people out there who regularly have to clean flour or butter off their camera. lol
Casey, intently working to put Team Awesome on the "poolish" map!
It was a delight meeting, learning & laughing alongside these fun-loving, blog-writing, baking women and sharing the excitement. What a blessing to participate in this fun experience with once talented strangers, become talented friends, who "get" me and blogging, at King Arthur's first Blog and Bake!
Sara Moulton took the Basic Breadmaking class, right alongside us. She is kind, gracious and funny. She is exactly the kind of person you would invite to sit at your kitchen table with a glass of iced tea.
Clad in purple Converse and a polka dot apron, Sara moved efficiently from baking student to expert culinary instructor. I learned so much from her that I can't wait to share. She was a wealth of knowledge and humor and it was such a treat to meet and visit with her. Did I learn to de-bone a chicken? Yes, I did!
So, did I learn anything? Yes, I did! Volumes!
Did I make this lovely braided bread loaf? Yes, I did!
Did I wish I had remembered to take this picture of the bread and scones I baked while I was still in class, instead of in the poor, unnatural lighting of my hotel room? Yes, I did!
Did I learn what a poolish is and how to make it, so I can share that with you? Mmm hmmm. Yes, I did!
Did I create the first-ever successful pie crust of my life and learn the secrets to share with you? Yes, I did!
Did I use that delicious pastry, to make a savory pie, oozing with fresh, Vermont mozzarella and tomatoes, seasoned to perfection and drizzled in olive oil? I sure did! (We'll make it together, when I'm back from my trip.)
Did I bake pizza in this fabulous brick fire oven? Yes, I did!
Did I singe a little hair off my arms, so I could get this shot for you of the back and inside of the brick fire oven (It's 10 feet in diameter and the temperature at this point, was around 800 degrees)? Yes, indeed! I sure did! (You can't tell with the glow, but those stone tiles on the walls of the oven are white hot.)
Did I make this pizza with the fabulously, flavorful, perfect pizza crust in that extraordinary brick fire oven? Yes, I did!
Did I enjoy the hot, bubbly, fresh mozzarella, basil and perfect crust with great gusto? Yes, I did!
There is so much more to share with you, but I’m afraid this page will take 45 years to load with all the pictures. When I get back from the mission trip, we’re going to break this down into several posts. I’m going to share recipes and tutorials, everything I learned about flour and baking chemistry, all that Sara Moulton taught us (It’s so good!) and all that is amazing about King Arthur Flour. You are going to love it!
Oh, and in case you were wondering….
In case you were wondering if I ever remembered to hand off the camera and get a picture of me baking. Yes, I did! Once. That's me in the brown, dividing and weighing out our big batch of pizza dough with my fun foodie blogging friends.
I won’t be back from my trip until late on the 17th, but no worries. I have some great posts scheduled to publish through the week, while I’m gone; and when I get back, we will explore King Arthur Flour and the Blog and Bake together!
In the meantime, check out the views from some of my other blogging and magazine friends and get their perspectives on this fun two-day event!
Maryellen Apelquist
Weathersfield, VT
Love & Scraps
Recipes, Rantings and Ravings from a Vermont Kitchen
Kelsey Banfield
Fairfield, CT
The Naptime Chef
Fitting great food into family life
Casey Barber
Clifton, NJ
Good. Food. Stories.
A chronicle of delicious conversations
Amber Bracegirdle
Scotch Plains, NJ
Bluebonnets & Brownies
Tex-Mex and Southern comfort food
Fiona Coxe
Boston, MA
A Boston Food Diary
Donna Currie
Longmont, CO
Cookistry
Glenda Embree
Seward, NE
Busy-at-Home
Food, family and fun on a frugal budget.
Corin Hirsch
Burlington, VT
Seven Days
Vermont’s Independent Voice
Jean Kerr
Kittery Point, ME
Northeast Flavor
for all things delicious!
Jennifer Leal
Westerly, RI
Savoring the Thyme
Aimee Seavey
Boston, MA
The Apron Archives
vintage traditions in today’s homes and kitchens
