I haven't made the cookies Riverside Len pointed to but I make oatmeal chocolate chip coconut cookies for my wife. If you press some (or all) of the coconut into the top of the cookie instead of mixing it in then it gets toasted and there is a little bit of caramelized sugar taste. It's more work but my wife is worth it (and it's not that much more).
On Tuesday, I used Bob's Red Mill Vegi-Soup bean and barley blend in a turkey-vegetable soup. This time I used Penzey's Bouquet Garni as the seasoning. I added some tomato paste, and a few dashes of fish sauce. I also made a small batch of applesauce and froze it. (We will have it at Easter.)
What about Biscotti? KAF has a variety of recipes. I like the Barista Biscotti Bites (leave off the chocolate coating), the Maple-Walnut Biscotti, and the Butter Pecan Biscotti to which Cwcdesign introduced us last Christmas.
Also, I recommend the Greek cookies, Kouluria. The recipe is here in the thread from the Baking Circle that I posted, titled Kouluria.
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This reply was modified 9 years, 1 month ago by
BakerAunt.
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This reply was modified 9 years, 1 month ago by BakerAunt. Reason: corrected information
I have made my mother's oatmeal crisp cookies without the chocolate chips, they're still very dunkable. And you can substitute raisins for the chocolate chips.
My mother often made them with nuts, usually hickory nuts, but those are so hard to find these days. (I actually have two small bags of them, but I haven't put them in cookies yet.)
For molasses cookies, Big Lake Judy's recipe is still the best I've found, and it's available here. And if you don't like molasses, substitute Lyle's Golden Syrup, you'll get a cookie unlike any you've ever had before! Lyle's is my secret ingredient for when I want something that will have a unique taste.
Well, first, I hope things get better with your kidney stones. The only pain I ever saw my mom complain about was kidney stones (including a couple of heart attacks).
Sandwich cookies are twice the work... You have to make two cookies for each cookie and then glue them together. But they are fun.
Speaking of sandwich cookies, macarons! are good. They fall apart a bit and have a short shelf life but they are great with coffee.
There are a bunch of non-chocolate recipes on KAF.
They had lovely (and BIG) red peppers at the store the other day at 3/$1.00, so I made some stuffed peppers tonight. I blanched the peppers after hollowing them out and filled them with a mixture of browned ground beef, some oatmeal and a bit of barbecue sauce and sprinkled cheese on top. 35 minutes at 350 covered, then another 15 minutes uncovered.
I mentioned in December that I was experimenting by freezing Pork Chop Suey. I've now thawed it, after almost 3 months in the freezer. The water chestnuts maintained their crispiness. The bean sprouts still had the texture of sprouts just out of the can. Some of the mushrooms were chewier than I like. I noticed that those were the thinner-cut mushrooms. The thicker cut one were more like fresh. Don't know how I ended up with some cut thin and others cut thicker.
All-in-all, I'm pleased with this experiment. I will definitely make and freeze Chop Suey and Rice (in separate containers) for the person to whom I take frozen meals.
March has arrived. For Sunday dinner, I'll be making my lightened up version of my Mom's hamburger stroganoff (complete with Campbell's Healthy Request Cream of Chicken soup) that I serve over brown rice. It was a respectable dinner for company back in the 1960s. For me, it is comfort food, as well as a fast dinner.
Luvpyrpom,
I'm so jealous you have freezers (plural)!!! I have a side by side in my rental and the freezer is right next to the wall and I can't open the door all the way so we don't even have full access to that ☹️
On Thursday, I sautéed vegetables, and added the leftover chicken, drippings and poultry seasoning. I combined it with buckwheat (soba) noodles and garnished it with parsley and green onion.
I just wanted to say that even though I haven't been posting, I've been reading and it's exciting to see so many posts.
I haven't been making anything new lately. Just sticking to our tried and true crockpot and sheet pan dinners.
EDIT: And here's what I get for posting quickly early in the morning before work. I actually made 2 things in the past week - one a disaster and the other almost perfect.
I have been looking for low carb snacks and saw a recipe for roasted chickpeas which I think were supposed to be sort of like nuts. They were awful! Some burned, some were mushy on the inside and I tossed them all out.
The other recipe was for cheesy cauliflower breadsticks or pizza crust. As I said, they were almost perfect. The recipe I tried had too much egg in it, so they were flat and tasted too eggy (duh), but they were still highly edible. I've found another version (or 2) I'm going to try and will report back. That's how much promise the breadsticks have.
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This reply was modified 9 years, 1 month ago by
cwcdesign.
I've been crazy busy (which is a good thing) but haven't had time to post. At the end of last week I made the Salted Caramel Kentucky Butter Cake for work and it was a big hit. I also took my time blending in the ingredients and it was much less messy. This week I made the Chocolate Cherry Doughnut Bread Pudding from foodiewithfamily.com. It's made with glazed doughnuts! I have a friend who's crazy about Krispy Kremes so I had to make it for her. It was not as sweet as I expected it to be. Next time I would add more cherries and layer in the chocolate and cherries. Mixing it the way she recommended, a lot of the chocolate ended up on the bottom.
Navlys–as for your request. I suggest going to “Search Forums,” and clicking on the search. Put in “cottage cheese” using the quotation marks. I did that, and 20 results crop up (not all of them recipes). See if one of the recipes is what you are seeking.
If you know who the original poster was, you can also search using “by Name of Poster.”
Rottiedogs, S. Wirth, and I saved as much as we could, but we probably only managed to save about 75% at most of what was there–and that percentage is amazing given how little time KAF gave us to extract what we could. If S. Wirth sees this post, she may have a clearer idea of whether the recipe that you are trying to find is here. In the meantime, maybe someone knows of such a recipe?
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This reply was modified 9 years, 1 month ago by BakerAunt.
Dear Cass,
Thank you for scrutinizing the recipe for me. As Kaiser is a German company (and this pan is made in Germany), I suspect that the recipe was changed from grams to cups. Somebody probably thought, “Close enough,” which does not work in cake baking. I have made a note on the recipe that flour and sugar need to be in balance. I will use a scale next time to add enough flour to make it equal the weight of the sugar.
After we cut into the cake last night, we noted that the center is done, just a bit sunken.
I baked the cake in a pan with a removable bottom, and I followed the instructions to put the prepared pan in the freezer until ready to use. I would have to let the batter sit in the bowl before putting it into the pan. I can do that. Am I correct that it will not affect the baking soda, as the baking powder does the primary lift, and the baking soda is there to counteract acidity?
It will likely be fall before I bake it again, as I’ve used up all my cake flour and will not buy more until after we move. However, when I do bake it again, I will post the results, as well as your corrections, so that others may bake it.
Thank you again!
BAKERAUNT:
Hello again. Marliss do like I do when I split a large bowl when I bake in 2 or even 3 shifts. Just add the baking soda into the bowl at the time you are ready to bake. Mix it in thoroughly with your spatula & pour batter into the baking pan & THROW IT into the oven (LOL)
Enjoy the day Marliss.
~CASS / KIDPIZZA.
Dear Cass,
Thank you for scrutinizing the recipe for me. As Kaiser is a German company (and this pan is made in Germany), I suspect that the recipe was changed from grams to cups. Somebody probably thought, “Close enough,” which does not work in cake baking. I have made a note on the recipe that flour and sugar need to be in balance. I will use a scale next time to add enough flour to make it equal the weight of the sugar.
After we cut into the cake last night, we noted that the center is done, just a bit sunken.
I baked the cake in a pan with a removable bottom, and I followed the instructions to put the prepared pan in the freezer until ready to use. I would have to let the batter sit in the bowl before putting it into the pan. I can do that. Am I correct that it will not affect the baking soda, as the baking powder does the primary lift, and the baking soda is there to counteract acidity?
It will likely be fall before I bake it again, as I’ve used up all my cake flour and will not buy more until after we move. However, when I do bake it again, I will post the results, as well as your corrections, so that others may bake it.
Thank you again!
BAKERAUNT:
Hello again. Marliss do like I do when I split a large bowl when I bake in 2 or even 3 shifts. Just add the baking soda into the bowl at the time you are ready to bake. Mix it in thoroughly with your spatula & pour batter into the baking pan & THROW IT into the oven (LOL)
Enjoy the day Marliss.
~CASS / KIDPIZZA.
