Monday, January 15, 2007
Wheat & Oat Bread
Better Homes and Gardens New Diabetic Cookbook Copyright 1999
nonstick spray coating
1 ¾ cups all-purpose flour
¾ cup whole wheat flour
½ cup regular rolled oats, toasted
3 tablespoons toasted wheat germ
3 tablespoons sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
1 1/3 cup fat-free milk
¼ cup refrigerated or frozen egg product, thawed
2 tablespoons cooking oil
1 tablespoon toasted wheat germ
1. Spray bottom and sides of an 8 x 1 ½ inch round baking pan with nonstick coating; set aside. I used my Pampered Chef mini baker and the bread stuck to it.
2. In a large bowl stir together the all-purpose flour, whole wheat flour, toasted oats, the 3 tablespoons of wheat germ, sugar, baking powder, and salt. In another bowl combine milk, egg product, and oil. Add milk mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy). Spread batter in prepared pan. Sprinkle with 1 tablespoon wheat germ.
3. Bake in a 375 degree oven for 35 to 40 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool bread in pan on wire rack for 10 minutes. Remove from panl; serve warm.
Makes 16 servings. Per serving: 116 calories, 3 g total fat (o g sat fat), 0 mg cholesterol, 108 mg sodium, 20 g carbs, 1 g fiber, 4 g protein
I was really at a loss over what to make for today. We’re up to our eyeballs in leftovers (that God for my Foodsaver) and after eating cake I really didn’t want something particularly sweet. Most importantly, I wasn’t buying any more groceries so I had to work with what I had on hand. I decided on this recipe.
I have many, many Better Homes and Gardens cookbooks and it’s funny that some I run to and some I’m a little bit hesitant to use. This is one that I don’t quite trust, probably after the Mushroom-Fontina Strata that was pretty much inedible, even though that was due to a mix up on my part. Once again, I wasn’t crazy about a recipe from this book, and it was at least partly my fault. I overtoasted the oats yet I still used them hoping I wouldn’t notice in the final product but I can notice it. It tastes bitter and a little bit stale. I know the flours were fresh but the oatmeal and/or wheatgerm may have been the culprit, or maybe that taste is just from the overtoasted oatmeal. Whatever is what, it wasn’t pleasant. This will probably end up in the trash.
It finally happened. I got the notice that I can move to the new Blogger. I know I have to go eventually but it scares the hell out of me. If my blog disappears, it was Blogger, not me.
Blast From The Past: Dirty Shrimp with Rice from November 2005. This is another recipe from the cookbook I'm giving away to one lucky winner this month. I've been avoiding shrimp since my son was diagnosed with food allergies, out of paranoia since he hasn't been tested for it and the allergist suggested we hold off on giving any to him. It wouldn't be fair to eat something he can't have. I miss shrimp.
Question of the Day: Do you hesitate to throw failures in the trash?