Healthy Cooking Magazine

Re: Amy I remembered ONE thing I'd like to see

sstetzel — Thu, 07 May 2009 14:29:11 GMT

You're very welcome!

Re: Amy I remembered ONE thing I'd like to see

amychris1 — Tue, 05 May 2009 22:31:28 GMT

Thanks Sue!

Re: Amy I remembered ONE thing I'd like to see

sstetzel — Tue, 05 May 2009 13:41:36 GMT

amychris1:
Sue, any suggestions yet for good restaurants in Batavia?

All my friend had to offer were chain type places... Looked to me like there was a new steakhouse of sorts in the old Mall on main street. That looked intriguing to me.

"Tully's, Applebees, Alex's and we even go to Bob Evan's."

Re: Amy I remembered ONE thing I'd like to see

amychris1 — Tue, 05 May 2009 13:21:55 GMT

When I make pie crust, I use one part whole wheat pastry flour to two parts white flour. This seems to work, and it gives the crust a nice, light brown color. I have also used spelt flour which seems a little "fluffier" and "nuttier" than regular whole wheat.

One new product that I have tried is whole wheat coucous. This is very easy to make. You simply add hot water and let it sit for 5 minutes. "Great for seniors", my mom says.

I find the more unusual whole grain items like spelt flour and whole wheat couscous at the Bulk Barn in Fort Erie, Ontario. There is also a Bulk Barn in Niagara Falls, Ontario. Cross border shopping is fun!

Sue, any suggestions yet for good restaurants in Batavia?

Amy

Amy I remembered ONE thing I'd like to see

sstetzel — Tue, 05 May 2009 12:35:50 GMT

I'd really like to learn how to incorporate whole grain into lighter baked goods. I've been substituting part or all whole white wheat flour in cookies, quick breads & yeast breads. That's a pretty easy switch that no one even notices much. But what about the more delicate baked goods? I've seen Whole Wheat Pastry flour. It must be healthier for me then regular flour - how can I incorporate that into my everyday goodies?