Benefits of Staying at Home...

Since last Tuesday (3/17/20), I have been fortunate enough to be working, playing and staying sequestered at home. With Greg being among the high risk demographic (immuno-suppressant medication, kidney damage and... well... he is turning 60 in June), both he an I are relieved and feeling very much blessed to be in what we realize is a much better position than a lot of our fellow Americans. Our hearts go out to all the world and we pray for guidance on how we might help from our sheltered position.

That being said: when the going gets tough, the tough BAKE!

No eggs? No problem. The following Early American Brown Brown recipe is from Where's Mom Now That I Need Her by Betty Rae Frandsen, Kathryn J. Frandsen and Kent P. Frandsen. It's easy and I've made it successfully with nothing but all-purpose flour in the past. It's a dense bread with a touch of sweetness. Enjoy!

Early American Brown Bread

2 cups whole wheat flour

3/4 cup white flour

1 cup brown sugar, packed (I used light brown sugar)

2 teaspoons baking soda

1/2 teaspoon salt

2 cups milk

4 teaspoons lemon juice or vinegar (I used white vinegar)

Mix whole wheat flour, white flour, brown sugar, baking soda and salt in a large bowl. Combine milk and lemon juice or vinegar; let stand for 10 minutes. Stir milk gradually into flour mixture until well blended. Spoon batter into greased loaf pan. Bake at 350 degrees F for 1 hour.