Part of my weekly routine is to bake a loaf of whole wheat bread, and tonight was the night. Thanks to my friend Ann who gave me the basic no-knead recipe, I’ve not purchased a loaf of bread in over three years. My standard loaf now includes millet, sesame, flax, and sunflower seeds. It makes great regular toast, and an especially hearty and tasty French toast with real butter and some maple syrup added. (Click on the image to enlarge)
I washed 16 oz. of fresh cranberries while one inch of water was heating in a medium saucepan. When the water reached a full boil, I added the cranberries and stirred them as they started to pop open. When the berries began to thicken into a sauce, I added 1 cup of sugar, a dash of cinnamon and ground nutmeg, approx. 1/3 cup of shredded coconut, and then continued to mix it all in. I let the mix cool down and added a little more sugar to taste. Let it cool overnight in the refrigerator and serve with a scoop of vanilla ice cream.