Molasses
Our favourite dessert this fall is the Upside-Down Pear Gingerbread recipe from the cookbook Simply in Season. You should probably make this. Soon. IT IS SO TASTY!
I've been experimenting with different bread recipes. They all have tasted good (can fresh bread taste poorly?), but a good texture has been tough to find - usually too crumbly. I've found a recipe that holds up and thought I'd share it. It's from a book called "The Bread Bible" by Beth Hensperger.
We don’t know why this bread is called Roggesbrood, the Dutch word for rye bread (the recipe calls for cracked wheat flour), but we do know why it has become a family treat--caraway cheese or peanut butter make excellent toppings. Although finding cracked wheat flour in our part of the U.S. has been a challenge, Canadian stores are more accommodating.
This is a recipe John made during his medical school days. It goes really well with creamy soup or with chunks of cheese when hiking. Since it is a braided bread, chunks are broken off from the loaf instead of being sliced.