Can you tell me why I'm getting the MS scripting (I don't know if that's the right term) I deleted most of it, But can't delete that first line.

TY, Betty

Please don't fail to let us know.  It's bound to be wonderful, though, considering all the good stuff in it!

Susan from San Diego

That bread looks delicious! Well done. I wonder if you'd be kind enough to share the recipe for the sourdough english muffin bread...is it just that you baked the dough in pans instead of shaping into muffins? Anyway, looks really good.

As for our favorite Christmas treats- I make Yulekage. I'm carrying on the tradition from my grandmother. I asked a question about it recently- found here. There's a picture of it there but I have made it since in smaller bread pans and it comes out a lot prettier. :-) If you like candied fruit it's a great treat. It's the best in the morning as toast. 

We also make candied orange peel dipped in chocolate :-) That's definitely a once-a-year make.

Happy Holidays to you.

ps- I really enjoy seeing your bakes. Especially your brotform-proofed loaves and scoring, they always come out so nice! 

Looks good! I saw the local paper (Oregonian) ran a recipe on Ginger Guiness Stout chocolate cake last weekend that looked a lot like the one we've been doing.

As for other things to try, a few years ago, I made an Orange, Almond, and Olive Oil Cake which my parents have adopted as their annual holiday cake.

That's an incredible looking cake, Betty.  Is the recipe from Epicurious?

OMG..it is fabulous, and that was the overcooked end!!

Nite,

Betty

The moistness of that cake is clear in the photos.  It looks so rich. 

We don't have any baking traditions, but Chanukah has oil as a centerpiece of the celebration, so doughnuts are traditional.  I tried them last year without great success, so I'll give it a try again this year.  Maybe two times will be the charm.  :)

Betty, I also enjoy your posts- your enthusiasm, and your bakes!

Marni

PS - I agree, baby babbling is adorable, all the inflections of the language are there, but not the words yet.

I found this in The Oregonian. It is from "The Last Course" by Claudia Fleming.

1 c Guinness stout
1 c molasses
1 1/2t baking soda
3 eggs
1/2 c granulated sugar
1/2 c packed dark brown sugar
3/4 c vegetable oil
2 c AP flour
2 T ground ginger powder
1 1/2 t baking powder
3/4 t cinnamon
1/4 t ground cloves
1/4 t freshly grated nutmeg
1/8 t ground cardamom
1 T freshly grated fresh ginger

Preheat oven to 350°. Butter a 9x5 loaf pan, line the bottom and sides with parchment and grease the parchment or butter and flour a 6 c bundt pan.

In a large saucepan over high heat, combine stout and molasses and bring to a boil Remove from heat and add the baking soda. Allow to sit until foam subsides.

In a bowl, mix eggs and both sugars. Mix in the oil.

In a large bowl whisk together flours, ground ginger,baking powder, cinnamon, cloves, nutmeg, cardamom.

Combine stout mix with the egg mix. Then whisk liquid into the flour mix, 1/2 at a time. Mix in the fresh ginger.

Pour batter into pan (it will be real liquidy, but not to worry). Bake for 1 hour. Do not open the oven until then, or the center may fall slightly. The center should spring back when gently pressed. Cool on a wire rack.

This is good stuff! Enjoy!