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Posts from the ‘King Arthur Store and Bakery’ category

Color Your World: 120 Days of Crayola; Raw Sienna

Our Daily Bread

Our Daily Bread

Raw Sienna is a yellowy-brown color. So I thought I’d share with you how I like to bake bread! Any bread! Lately my favorite is Golden Grains Bread, a bread Recipe from King Arthur Flour. But, this week there was also, Irish Soda Bread and Irish Soda Bread Muffins, also from King Arthur Flour. There is nothing better than the smell of baking bread. There is nothing better to eat, than fresh bread from the oven. Give us this day our daily bread! Amen.

I wrote a previous post all about King Arthur Flour in Norwich, Vermont. I love their products so much I had to make a visit to them! What a great Bakery facility they have there!

Raw Sienna was part of the Crayola Collection from 1903 until 1910. It was re-introduced in 1958. In the “State Crayon Collection,” it is known as Nutmeg and is the color for Connecticut.

This post is just one of many in the Color Your World: 120 Days of Crayola Challenge! 

 

Color Your World: 120 Days of Crayola; Brown

 

My Fanny Mae Fudge

My Fanny Mae Fudge

 

My Salted Caramel Brownies

My Salted Caramel Brownies

 

My Peanut Bloosoms

My Peanut Blossoms

 

There are over 50 shades of Brown. The shades of brown include auburn, burnt ember, camel, chestnut, chocolate, coffee, copper, maroon, sepia, seal brown, sandy brown and russet, just to name a few. I decided to go with chocolate for my brown color! Crayola also has a color to represent each state! Mississippi is the state for BROWN, naming it the Mississippi Mud Color. I guess I should have made a Mississippi Mud Cake! Here is the recipe! For my baking needs I go to King Arthur Flour. They sell 25 different kinds of chocolate for baking! How can you go wrong with that? Won’t you have a piece of fudge?

This post is just one of many in the Color Your World: 120 Days of Crayola Challenge! Enjoy!

Spring Time Fun and the Hot Cross Bun!

 

Preparing the Hot Cross Buns

Preparing the Hot Cross Buns

 

Spring time offers foods which are rich in history and symbolism. These foods can be broken down into three groups: 1. Food specifically related to Christ, such as ( lamb, for “the lamb of God.”)  Easter was the time to start eating the season’s new lamb. 2. Food related to pagan rites of spring (eggs for re-birth) (ham for luck), (lamb for sacrifice) and (cake/bread for fertility) 3. Modern foods such as candy and the Easter basket.

Eggs are traditionally connected with re-birth, rejuvenation and immortality. This is why they are celebrated at Easter. In the early Christian times eggs were forbidden during Lent, so this made them bountiful and exciting, forty days later. They were dyed or decorated in bright colors to honor this celebration. Red eggs brought to the table on Easter Sunday symbolized life, and were given as emblems of friendship.  Eggs with the pattern “XV” etched on them stood for “Christ is Risen”, a traditional Easter greeting. We hunt for eggs during an Easter Egg Hunt to identify with riches. Eggs were a treasure, a bounty of nature, and the treasures were deposited by hens in unsuspecting places. To find such a hidden nest was equal to finding a hidden treasure.

Preparing the Hot Cross Buns!

The Baked Hot Cross Buns!

The word “Easter” came from the name for the anglo saxon goddess of light and spring, Eostre.  Special dishes were cooked in her honor so that the year would bring fertility.  Most important of these dishes was a tiny cake or small spiced bun. The association of protection and fertility, birth and re-birth, became a Christian tradition, especially in English society. During Tudor times, the English custom of eating spiced buns on Good Friday was established when a London by-law was introduced forbidding the sale of such buns except on Good Friday, Christmas and burials. Issued in 1592, the thirty-six year of Queen Elizabeth I, by the London Clerk of Markets the proclamation read: That no bakers at any time or time hereafter make, utter or sell by retail, within or without their houses, unto any of the Queen’s subjects any spice cakes, buns, biscuits  or other spice bread except at burials or on the Friday before Easter or at Christmas, upon pain of death or forfeiture of all such spiced bread to the poor. A cross was etched or decorated on the bun to represent Christ’s Cross. “One-a-penny, two-a penny, hot cross buns”, was the call of the day. Superstitions regarding bread that was baked on Good Friday date back to a very early period. In England particularly, people believed that bread baked on this day could be hardened in the oven and kept all year to protect the house from fire. Sailors took loaves of it on their voyages to prevent shipwreck and a Good Friday loaf buried in a heap of corn kept away rats, mice and weevils. They also hung hot cross buns in the house on Good Friday to protect them from bad luck during the year and finely grated bread, mixed with water was sometimes used as medicine.

The Hot Cross Buns!

The Hot Cross Buns for Gifts!

Bath buns, hot cross buns, spice buns, penny buns, Chelsea buns, ( hot cross buns sold in great quantity by the Chelsea Bun House in the 18th century) and currant buns; all small, plump, sweet, fermented cakes that are English institutions! Join me today as I bake my hot cross buns! To enjoy this recipe too see, Hot Cross Buns on the King Arthur Webpage !  My favorite place for baking needs! Happy Easter!

Cinnamon, Apple Cider and Cloves! Oh My!

Soup and Sandwich at King Arthur's Bakery

Soup and Sandwich at King Arthur’s Bakery

Bonjour!  I have returned from a wonderful vacation in Quebec Canada! It is always so beautiful there at this time of year and the Quebecois go all out to make sure everything is decked out for their Thanksgiving on the first Monday in October.  My first stop was Burlington, Vermont where I flew into on a bright sunny day and then drove on to White River Junction, where I stayed overnight so that I might visit King Arthur Flour Bakery, Store and Cafe in Norwich, Vermont, before heading into Canada. I am a big fan of King Arthur products and was not disappointed with their new facilities for a baking school, cafe and shopping.  King Arthur’s Bakery Cafe was packed on Sunday afternoon!

King Arthur Bakery Cafe

King Arthur Bakery Cafe

King Arthur Bakery Cafe

I wish my blog post could have one of those scratch and smell labels on it! Can you smell the pumpkin spice scones, cheddar and herb biscuits, and caramel apple cinnamon buns?  I liked it when I received my receipt for my food and it showed all the ingredients of the sandwich and soup and who had made it.  We were seated in a large room where the guests could leisurely eat and relax, while some drank coffee and read the newspaper or worked at their computers. Next, I spent a long while looking over all the aisles of cooking goodies in the shopping area. I could spend hours, and usually do, in any kind of cookware or kitchen shop.

The Bakery Store

The Bakery Store

IMG_1224It was interesting to see the displays of the items I order online along with new items just released in time for the upcoming holidays. Heaven! A new product I had not seen before and proved to very popular at King Arthur’s and later in Sutton and Quebec Canada as well, were the Sunflower lids in the US and the Lily Pads in Canada.

The Sunflower Lid

The Sunflower Lid

The Lily Pad Lid

The Lily Pad Lid

They are silicone lids that seal tight on all smooth rims, stainless steel, glass, plastic and melamine.  They stay air tight to prevent spills in the refrigerator (no more looking for the right lid or stretching the plastic wrap) to preserve your food. Use in to the microwave (no paper towel to cover that food) and oven to seal for reheating or baking.  Saves on plastic wrap, can be reused forever and they come in all sizes! They are good up to 428 degrees, or -40 degrees, oven, microwave and dishwasher safe!  I bought two sunflowers at King Arthur, two different sizes of Lily Pads in my favorite shop in Sutton and three more in my favorite cooking shop in Quebec City. The Bakery and Store is located in a valley and as evening came upon us the clouds drifted down to create a Halloween atmosphere as we headed back to White River Junction for the evening.

Decked Out for Fall

Decked Out for Fall

King Arthur Bakery and Store

King Arthur Bakery and Store

EEK!

EEK!

On to Canada!

On to Canada!

Follow the road as we head into Canada!  The scenery is gorgeous!

For more information on the best baking products in the world see:

King Arthur Flour and the Bakers Catalog, or http://www.kingarthurflour.com for products, recipes, videos and more!

or visit their Baker’s Store at 135 Route 5, South Norwich, Vermont, 05055

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