Leon County Cooks: Carol Foster and Rozanne Law

Carol Foster works on her bread while mom, Rozanne Law stands by to help if needed. Sherry’s Shots I few weeks ago I ran into Carol Foster and Rozanne Law in Centerville. Carol had bought a loaf of my bread a few weeks earlier and had attempted to make a batch using her Kitchen Aid mixer and dough hook. The result was not what she had hoped and she asked if I would watch her make bread and see why her’s did not turn out like mine. So on a lovely Saturday morning Carol, her mother Rozanne Law and I got together for a lesson on bread making.

Carol lives just outside Jewett in a country home which she designed. Everything about it is functional and perfect for cooking and canning. She has a garden that is large enough to feed several families and raised beds for additional veggies, just in case she needs more.

Rozanne lives in Buf- falo and has been a friend for several years. She moved to Buffalo in 1989 and lived across the street from my mother. She attends First Baptist Church in Buffalo and is active in her Sunday School Class. Since they live relatively close together the mother- daughter team enjoys spending time together. And one thing they both enjoy is cooking.

On this day Carol was doing the cooking and Rozanne was standing by in case she was needed. Carol had said that her bread was dry and heavy and without doubt, many times mine is that way too. But most times, if I watch what I am doing, the end result is moist and light. So we decided to use my fresh ground flour rather than using the store bought product.

Carol put the ingredients in her mixing bowl as directed and began mixing the dough. Right away I spotted a problem that could have caused the problem. The dough hook did not get the flour on the sides and bottom of the bowl, therefore leaving patches of flour. We worked all the flour into the dough and continued with our project. When I left Carol had five beautiful loaves rising on her stove. I have not heard how they tasted but I know they looked great.

I ran a bread recipe several months ago so rather than repeat myself, below is a healthy, delicious muffin that is perfect for breakfast or snack. It is full of fiber and a secret ingredient called “flax seed”.

Flax seed is one of the oldest cultivated plants and is a grain that is loaded with fiber and protein as well as polyunsaturated fat and essential omego-fatty acids. In addition, studies have found that it may protect against certain cancers.

Cranberry Flax Muffins

1 ½ cups bran flakes cereal ( I
prefer Fiber One )
¾ cup all purpose flour
¾ cup whole wheat flour (you
can use 1 ½ cups whole wheat
and omit the all purpose)
½ cup ground flaxseed (you
can get this at Walmart in the
section next to the flour)
¼ cup packed brown sugar
2 tsps baking powder
1 tsp ground cinnamon
½ tsp baking soda
½ tsp salt
1 egg
2 egg whites
1 cup 1% buttermilk
½ cup honey
¼ cup canola oil
1 ½ cups dried cranberries
(you can use dried blueberries
or raisins)
½ cups chopped pecans or
walnuts
2 tbsp whole flaxseed (optional)

In a large bowl, combine the first nine ingredients. Whisk the egg, egg whites, buttermilk, honey and oil; stir into dry ingredients just until moistened. Stir in cranberries.

Coat muffin cups with nonstick cooking spray or use paper liners; fill 2/3 full. Sprinkle with whole flaxseed if desired. Bank at 375 for 10 – 15 minutes or until a toothpick come out clean.

Next week I would like to write about Okra. If you have an okra recipe that you would be willing to share, please email it to the paper. If you currently have okra in your garden and would be willing to share a picture or two, send it to the paper by email. Be sure and provide your name so you can get credit. buffalopress@gmail. com.