Saturday, October 2, 2010

some sweet yeast

There are always obstacles that stand in the way of doing something you really enjoy, aren't there?  Lately, warm weather, exhaustion, illness and a busy schedule have kept me from spending the kind of time I want in my kitchen.  Cooking is grounding for me because it meets a need and provides an outlet for my creative juices to flow free.  As someone who functions best in the context of concrete goals, I am never without at least one cooking goal.  This fall I decided to learn how to bake with active dry yeast.  Since my cooking goal remained untouched, my recent kitchen sabbatical needed to come to an end. 

Even though I am still very much under the weather, I spent some time making these today.   I substituted skim milk for whole milk and vegetable oil for canola oil but the result was still a gooey sweet treat on a crisp fall day. I recommend giving them a whirl!     

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