August 15, 2007
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adventures in baking
last night, tried making streusel topped apple bread. Substituted pecans for walnuts, because we already had pecans. Other than not cooking all the way through (at ALL), it came out really yummy. I blame the not cooking all the way through on my concentrating the topping in the center – it didn’t spread very well, so I ended up with a rich rich vein of cinnamon sugar in the center.
Also – tried the “create your own buttermilk my adding 1 Tblsp lemon juice per cup of milk, let stand 10 minutes” trick. Looked NASTY, but must have worked ok, since the resulting bread (and batter!) were so good.
