Anadama bread is made with both molasses and yellow corn meal. This recipe seemed slightly different from the anadamas I've made in the past, cooking the corn meal til it was mush and then stirring the molasses into the warm mixture. The resulting product is quite tasty, so I'm not complaining. The recipe, from the
New York Times, calls for 6 Tbs of butter, but I only used a little over a third of that -- the 2 Tbs that you mix into the corn/molasses mush, and I brushed a little over the top at the end, but nowhere near the remaining 4 Tbs the recipe suggested. I did, however, follow the suggestion of eating the bread warm with butter.
This year's Christmas cookies are done, and the kitchen is now closed. At least for a few days. And despite my plans to not go overboard this year, it's possible I did, though strangely there aren't many left at this point. As usual, there were a couple of regulars and a few new flavors, too -- I kept finding new recipes to try, but eventually even I had to call it quits. In the final tally, I made peach-raspberry linzers, shortbread snowflakes, chocolate-dipped espresso shortbread trees, soft ginger cookies, fleur de sel caramel, almond buttercrunch, chocolate chip-pretzel cookies, cranberry-oatmeal-chip cookies, and pecan bars with cranberries.
