Here’s another spent grain recipe I’ve come up with. It’s not a complete invention of my own – I’m not good enough at baking to do that yet. It’s based on the Oatmeal Cookies recipe from JoyOfBaking.com. I substituted spent grains for half the oats. The rest was a delicious cookie that was a bit too moist. Next time I will increase the flour to 1 cup.
So, check the recipe out after the break and let me know what you think. Oh, and this time I remembered to take pictures of everything!
The unofficial name of these cookies is “On-My-God-I-Can’t-Believe-How-Good-These Taste-Are-They-Really-Made-From-A-Boxed-Cake-Mix Cookies”.
I was in a real predicament yesterday. My son’s school is having a bake sale on Saturday to raise money for Aid In Milan, a charity that helps people in need in our city. I was going to bake two loaves of sourdough bread for them, but unfortunately, something nasty got into my starter and infected it. I figured better safe than sorry and threw it all out, but that means I have to get the starter going again from scratch. Without the starter, I couldn’t make the sourdough bread. And worse, we’re out of shortening, butter and margarine (or at least in the quantities needed for baking). So what was I going to do?
I’ve seen recipes for making brownies out of a cake mix, so I wondered if it was possible to make cookies out of boxed cake mix. As you may have guessed by now, it is possible. 
This recipe (below the break) made 50 small cookies, after the obligatory tasting during the baking of them. It could easily be adapted to use with just about any cake mix out there. I’m considering trying it with a spice cake recipe and using pumpkin puree instead of oil, and sending those to my kids’ classes for their Hallowe’en parties. You can find the original recipe at AllHomeMadeCookies.com (it’s Cake Mix Cookie #2).
My obsession with baking took over again today, and I just finished baking the Pear and Pecan Bread from the 1997 printing of The Joy of Cooking. The page the recipe is on is splatter with stuff and the spine is broken at that spot because it’s on the same page as the most commonly referred to recipe in that book – banana bread. In fact, that page is in danger of falling out, so I’d better find some tape to repair it soon.
I made a double batch, and both loaves turned out beautifully. I can hardly wait to hear what Matt and the kids have to say about it!
I made apple butter yesterday, and it turned out so good. I used Gala apples, and found I didn’t need to add any sweetener. Should be good on toast with natural peanut butter, don’t you think? This qualifies in my book as Diabetes Friendly as it’s sugar free, home made, and a good substitute for jam and jelly.
When Matt was about Donovan’s age, he had a subscription to the old National Geographic World magazine. In one issue, there was a pretzel recipe. He and his mom tried it, and it became a family favorite. Yesterday, for the first time, Matt made pretzels with the kids, with my help. This time I remembered to take pictures of some of the steps.
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