Chocolate coconut moundsTop-centre and middle row - I saw these made on TV and got caught up in how quick and easy the recipe looked. The mounds were supposed to be either dipped in or drizzled with chocolate (bittersweet to counteract the intense sweetness) but I left the three across the middle plain. Once made, I was too horrified by all sugar to want to eat them!
Christmas shortbreadTop-outside and bottom row - I've never made terrific shortbread but this recipe from Butchart Gardens has 'a touch of rice flour' so I thought it was worth a shot. Theirs are better than mine (I may have overbaked - they're supposed to be all white), and I'd rather have them presented on a platter than have to see firsthand how much butter is involved. And anyway, does anyone make better shortbread than my friend's mother "D"? I don't think so.
Enough of what I don't want to eat. Now let's go on to what I do...
Oat bran muffins
Since I'm trying to get more fibre in my diet, a favourite
recipe at the moment is for oat bran muffins. They may not be the best muffins in the world, but with enough raisins, blueberries or cranberries probably most would be edible. I like the fact that there is not as much fat or sugar as with some recipes - this uses applesauce. There is the added bonus of happy childhood memories while mixing the batter because it reminds me of the warm mash I used to mix up for the chickens! Yes, they are rather 'rustic' muffins. I use half the ingredients and make just six muffins at a time.
Italian breadGlenn's and my favourite bread right now is this easy-to-make Italian bread. Only four ingredients are in this
recipe - flour, water, yeast and salt. No loaf pans needed. There is a whole tablespoon of salt, which might be what makes it so tasty. It is especially good warm with peanut butter. Or cold. Or toasted. I haven't quite got the hang of avoiding air holes in this bread.