Without a monthly issue, I have not tracked exactly when it arrives. The arrival of the King Arthur Flour Baking Catalogue always causes a giddiness and excitement in my day. I allow myself only to look at the front and back cover at first, savoring the entire thing while I eat breakfast the next morning. I even pull it out of my baking cupboard a few times each month, just to reread recipes or look at products I might like to try.It was a King Arthur day in my kitchen. I used their bread and whole wheat flours, vital wheat gluten, and instant yeast in wild rice bread (our weekly bread). The pumpkin and cat cut-out cookies were flavored by Nielsen-Massey vanilla. The gem of the day, though, was the pan of spiderweb brownies. The recipe came from last year's catalogue, and the brownies look almost like the picture! They will make a perfect dessert tomorrow night.
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