American Baker in Germany

 What in the world is spelt? Well, I happen to know that it is not related to wheat. It turns out that those who are allergic to wheat can usually handle spelt. It is also called dinkel wheat. It is a grain closely related to wheat. So, if you want to try it, here's a simple bread recipe for you. Simple Spelt Bread: 4 cups (500g) spelt flour (dinkel wheat flour) 1 1/4 cups (270mL) warm water 1 tsp raw or brown sugar 1 tbsp dry yeast 2 tsp fine sea salt 2 tbsp olive oil Combine warm water, sugar and yeast. Allow to sit for a few moments to activate the yeast.  Combine salt and flour in a large mixing bowl. Add water/yeast mixture to the flour as well as the oil. Knead into a soft dough. Add a tablespoon or two more flour, if needed to keep the dough from being sticky.  Cover and allow to rise for about an hour.  Shape into loaves. Cover and allow to rise another half hour.  Cut slits into the top and bake at 425°F or 220°C for about 30 minutes or until crust tapped sounds hollow.  T

 This cake is to celebrate German Reunification Day on October 3. I started out frosting a sheet cake dummy with vegan American buttercream. Then I cut a strip with points at the ends and placed it on the top of the cake. And a rectangle with points in the middle. And I placed flat pillars as regularly as I could for 6 of them. Then I rolled out some green pretty thick. And I cut the general shape of the topper. I wasn't trying to make a perfect replica of the statue. I just wanted the general silhouette. And I placed it on top. And I used a pointed sculpting tool to make texture mimicking the Brandenburg Gate (Brandenburger Tor). Then I rolled out some lack fondant and cut out the words Einigkeit (union), Recht (rights), Freiheit (freedom), which is the country motto. And I placed the words on the side of the cake. Finally, I piped a shell border along the bottom and a star border along to edge of the cake. I think this is a lovely homage to Germany. Anyone familiar with the count

 I love caramel. And it's surprisingly simple to make. But this one is not sauce. I wanted something that sets and you can pick up.  This recipe appeared originally on inspiredtaste.net. Read the original blog post here: https://www.inspiredtaste.net/8947/salted-caramels-recipe/ Salted Caramel Candies: 1/2 cup (125g) butter 1/2 cup (110mL) cream 3 tbsp water 1/4 cup (60mL) corn syrup or rice syrup or glucose 1 cup (200g) sugar 1/2 tsp coarse salt Combine butter and cream. Heat in microwave or over a double boiler until butter melts completely. Set aside.  Add sugar, water and corn syrup in a small saucepan. You will also need a candy thermometer.  Heat sugar over high heat until syrup comes to a boil.  Cover with a lid for a moment or two to encourage the sugar crystals to melt. Do not stir after this point. Use a candy thermometer to measure the temperature until syrup reaches 160°C (320°F) or just past hard crack stage. Syrup should also be just turning yellow.  Slowly add the cr