Well, we can’t seem to leave the local grains well enough alone.
Red Fife short bread cookies just came out of the oven and taste like warm pie crust, buttery and sweet.
Also, some cornmeal biscotti with almonds are in the final bake of the twice baked cookie. Dawn wasn’t pleased with how the biscotti turned out, but I have to say freshly baked biscotti is fabulous. (Corn meal vs. corn flour next time.)
And last but not least, since we have the corn flour , a new cracker for the weekend! Equal parts corn flour, red fife whole wheat and rye. Good texture, a wonderful chew from the grains and I get funny looks when I say reminiscent of corn flakes. Really good corn flakes. If they tasted like a cracker.
A little back and forth over the name for the new corn cracker. And since I make the labels, I liked my choice best. We will see how it sells tomorrow and if it lasts the next round of cuts. Runners up were: So Corny; Corn Fife and Rye (play on corn beef and rye); Shucked Goodness; Edible Ears and It Ain’t Popcorn.