18 February 2012

Mudd Library Edit-a-thon and a Betty Crocker Recipe Re-do

Yes, Virginia, Betty Crocker can undergo a VGF makeover.



Quinoa bread in bar format bakes faster than as a loaf.


Spending weekends with Wikipedians I think is going to become a new habit.  Attending GLAMcamp last weekend and organising the Wikipedia edit-a-thon at Princeton University’s Mudd Manuscript Library have really made me appreciate the collaborative spirit of Wikipedia and the people who edit it.  Sharing knowledge just may be more fun than “I have a secret!  I just can’t tell you.”


To the edit-a-thon I brought Quinoa Bread from Laurie Sadowski’s The Allergy-Free Cook Bakes Bread (except I added chopped apricots instead of raisins)






 and Betty Crocker’s Cinnamon Coffee Bars modified from the 1978 edition of Betty Crocker’s Cooky Book.  My mom and grandmother used to make these pretty often when I was younger.  We were eating them at my grandparents’ house when my great aunt called to say my great-grandmother—maternal grandfather’s mother—had died in 2002.  I don’t think we’ve had these bars more than twice since then.  I attempted this dessert in VGF format in June 2011 to dry—but tasty—results.  Having learned much about GF flours since then, I made a better edition yesterday.


Unfrosted!

Cinnamon Coffee Bars
Modified from General Mills, Betty Crocker’s Cooky Book.  New York: Golden Press, 1978.  85, 151.

1 tablespoon ground flaxseed plus 3 tablespoons water
1/4 cup organic palm fruit shortening
1 cup organic brown sugar, packed (I used 3/4 cup Sucanat and 1/4 cup brown sugar)
1/2 cup hot coffee (I used 1 teaspoon espresso powder plus 1/2 cup hot water)

1 cup brown rice flour
1/2 cup sorghum flour
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon Kosher salt
1 teaspoon cinnamon
1 cup raisins (I used craisins)
1 cup walnuts (I didn’t use any this time)

Glaze: 1 cup organic powdered sugar
1-2 tablespoons water
1 teaspoon cinnamon

Preheat the oven to 350 degrees Fahrenheit.  Grease a 9*13” pan.
In a large bowl, set up the flax mixture.  In medium bowl, whisk together the dry ingredients.  Stir in the raisins and nuts.  With an electric hand mixer, cream the flax mixture, shortening, and brown sugar.  Pour in the coffee and beat on high (careful!) until the mixture looks uniformly curdle-y.  In three additions, pour in the dry ingredients, first folding in the dry ingredients and then mixing with the mixer to ensure uniform combination.  Once everything is combined, transfer to pan.  Bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean, the edges begin to pull away from the sides of the pan, and the top springs back when touched.  Cool in the pan for 10 minutes then carefully transfer to a rack (the bars tear easily).  When they’re cool, combine the glaze ingredients and pour on top.  Once the glaze has hardened completely, cut into bars and store in a sealed container in the refrigerator.

Clicky here for outcomes:

Q
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