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How to make bread healthier
Posted: 10 June 2012 12:50 PM   [ Ignore ]   [ # 16 ]
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Anne in NC - 10 June 2012 03:32 PM

No matter what I add to my yogurt, I always like it best when I don’t do anything to it.  I eat Fage Total 0%, and that stuff is just so amazingly fantastic, whenever I add anything to it, it seems to just eff it up!!

That is the yogurt I eat to. It i a major source of protein in my current diet, comprising approximately 2/3 of my protein intake.

I agree, it is very good plain but it is also great with honey.  To me, it tastes like a dessert.

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Posted: 10 June 2012 12:52 PM   [ Ignore ]   [ # 17 ]
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Sherrie - 10 June 2012 12:50 AM

No.  I use liquid honey.  Some people have preferences, but in bread I can’t really taste a difference.

Thank you Sherrie grin

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Posted: 10 June 2012 01:20 PM   [ Ignore ]   [ # 18 ]
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To me, it tastes like a dessert.

I totally agree.  It’s like eating mounds of sour cream, somthing which appeals to me greatly.

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Posted: 10 June 2012 01:25 PM   [ Ignore ]   [ # 19 ]
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To me, with honey,  it tastes like softened frozen yogurt ice cream tongue wink Plain, not so much.

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Posted: 12 June 2012 02:20 AM   [ Ignore ]   [ # 20 ]
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Anne in NC - 10 June 2012 01:38 PM

Hey, CT & FG!

CT:  This is the raw, unfiltered I use:  http://www.amazon.com/YS-Organic-CERTIFIED-Unprocessed-Unpasteurized/dp/B00014JNI0/ref=sr_1_sc_1?ie=UTF8&qid=1339334796&sr=8-1-spell  I.
—ak

I found this honey in the supermarket today. I bought a small jar just to try it. I’m going to be making a honey glaze for the Wowie cake. I thought as long as I have to heat the honey for the glaze, this honey will work.

I’ll let you know how it comes out.

Thanks Anne

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Posted: 12 June 2012 10:10 AM   [ Ignore ]   [ # 21 ]
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Hi, FG!

As a p.s., what makes it solid at room temp is its unheated-ness, so when you heat it, heat it very gently.  For example, it will melt in tea that is barely warm.  It only needs temps about as high as body heat, and you don’t have to melt it all.  The rest will melt residually from the heat of whatever you’re heating it in.  Doing this ensures that it will, upon cooling, become firm again (but thinned by whatever you mix it with), rather than liquid (with whatever liquid you mix it with added).

I hope you like it!  To me, eating it off the spoon (which was a habit I had to break a couple years ago), it reminds me of German chocolate cake filling.

—ak

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Posted: 12 June 2012 11:47 AM   [ Ignore ]   [ # 22 ]
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Thank you Anne. My recipe for a honey glaze calls for heating honey and brown sugar in a double boiler and then glazing the cake.  Would this honey work for that? When I made this glaze with regular honey it seemed to act like a soaking and kept the cake moist.  Will this honey form a layer on the cake?

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Posted: 12 June 2012 12:09 PM   [ Ignore ]   [ # 23 ]
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It seems to me like it will.  I was picturing just the lightly melted honey with cream—in which case you want it to “sit on” the cake like a “regular” sugar glaze.  But since this is heated with brown sugar, it’s probably well heated to dissolve the borwn sguar, and will thus act more like liquid honey.  That’s my guess, anyway!

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Posted: 12 June 2012 12:17 PM   [ Ignore ]   [ # 24 ]
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Making the Wowie Cake and that glaze will be my project this morning.  A full report to follow.  wink

I didn’t know about adding cream to honey to make a glaze. Hmmm, I wonder if that would work with soy milk or non-fat milk???

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Posted: 12 June 2012 12:27 PM   [ Ignore ]   [ # 25 ]
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Oh, I don’t know either!  It was just a guess!  I thought you were making one of those powdered sugar + cream glazes and just subbing honey for the powdered sugar!

Looking foward to hearing about the cake!!!!!

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Posted: 12 June 2012 12:31 PM   [ Ignore ]   [ # 26 ]
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No, A baker I spoke with told me that glaze is her standard glaze for shortcake.  It worked well with the chocolate version of the Wowie cake.

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Posted: 12 June 2012 07:48 PM   [ Ignore ]   [ # 27 ]
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Anne in NC - 12 June 2012 03:27 PM

Oh, I don’t know either!  It was just a guess!  I thought you were making one of those powdered sugar + cream glazes and just subbing honey for the powdered sugar!

Looking foward to hearing about the cake!!!!!

The honey you recommended is De-licious! It easily melts to a liquid in a double boiler. The brown sugar was perfectly incorporated.

It worked very well in the honey glaze.

Here is a picture of the Wowie cake. The cake is SO moist, I demolished it trying to cut it into squares.

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Posted: 12 June 2012 10:58 PM   [ Ignore ]   [ # 28 ]
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So glad you like it!  That cake looks really yummy.  Those bars don’t look too shabby either!!! Mmmmmmm….!

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Posted: 13 June 2012 02:31 AM   [ Ignore ]   [ # 29 ]
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Thanks! What the camera didn’t reveal is Rose’s Spice Cake frosted with the Dreamy Frosting.  Help! My house is turning into a bakery LOL

P.S. Those bars are peanut butter blondies with chocolate chips and honey roasted peanuts

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Posted: 15 June 2012 08:06 AM   [ Ignore ]   [ # 30 ]
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Flour Girl, where i can find recipe for your Wowie cake? smile

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The way to man’s heart is trough his stomach!

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