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Page 377
| Baked Desserts |
| Perhaps because of the pace of life today, perhaps because everyone seems to work outside the home now, or perhaps because we have just gotten a little lazy, somehow baking at home has slipped away as an old-time habit. Try to change thatit will be so worthwhile! |
| Baking does take a little practiceyou have to become familiar with your stove and its temperature fluctuations and the feel of flour and water as it becomes doughbut it's not nearly as complicated or difficult as you might think. It's actually very calming and surprisingly gratifying to turn out something that tastes delicious, is wholesome and nutritious, and makes your house smell fragrantly welcoming. |
| The first thing to consider is flour. We recommend Arrowhead Mills as the best organic brand; however, our first choice for flour is to buy the whole wheat fresh from your health food store or food cooperative and grind it yourself. We use an Osttiroler Betreidemuhlen wooden flour grinder; it just sits on the counter and we grind what we need when we need it. A grinder such as this is not inexpensive, but it is a one-time purchase that, over a lifetime of baking, surely pays for itself. Economics aside, the taste of freshly ground flour is a bonus. Nutty and sweet, you'll find that when you use it in your baked goods, you'll need very little additional sweetener. |
| To keep your immune system strong, avoid using sugar in your baked goods. Honey or maple syrup does the job when you need a sweetener, and every cell in your body will thank you for the substitution! |
| Following are a few of our most frequently used recipes. If you become interested in baking, and we hope that you do, there are many good books on baking out there. Better yet, once you get the feel for baking, perhaps you'll start creating recipes Of your own. |
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