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I thought that I had seen Dorie's recipe in an email, so I looked. Here it is:
https://food52.com/recipes/65857-leckerli
Here is her complete discussion:
https://food52.com/blog/18541-the-15th-century-christmas-cookie-patisseries-make-all-year
I think that Dorie Greenspan has a recipe in her cookies baking book.
I suspect that there is variation depending on the recipe and where it originated in Germany. I've found that to be true for Pfeffernusse.
Your rolls sound wonderful, Joan!
Blueberry Cobbler!
Condolences on the dropped starter, Aaron. That would be my nightmare.
You might also ask where your co-worker where the recipe comes from. I assume the person was looking for a gluten-free dessert. I have a hazy memory of an email with a recipe for such a cake that I dismissed due to the number of eggs and the fact that I do not need to be gluten free.
I have heard some gentle murmuring from my husband about lack of dinner desserts. Before you feel too sorry for him, there were some oat bars, some mini-York Peppermint patties (including heart-shaped ones), frozen vanilla yogurt, and my butternut squash muffins, so he does have some variety, but clearly he wanted a more substantial dessert, and the oat cookies and muffins are now gone. Thus, on Wednesday, I baked my Lime Barley Bundt cake, using two of the limes that came from my tree. I drizzled it with some lime glaze and sprinkled some red, pink, and white sprinkles on it for an early Valentine’s appearance, as I have all of this decorating sugar and sprinkles that I have not used very much since having to give up baking sugar cookies.
Aaron--the recipe reminds me of a biscotti recipe, in which case, it's supposed to be dry. Is it by chance what one of my friends baked and called Mandelbrot?
On Tuesday, I cooked “Pork Loin Roast with Barley, butternut Squash, and Kale.: The original recipe uses Swiss Chard and is titled that way, but I substitute the kale as its calcium is available, whereas Swiss Chard binds calcium. The recipe is from Cooks Illustrated and is on their website and also appeared in a special fall collection magazine a few years ago. I last made the recipe almost a year ago for Valentine’s Day, and I wrote at that time about the problems with the recipe, which three other people who posted at the Cooks Illustrated website also noted, specifically, getting the roast cooked through at the temperature and in the time the author claimed it should take. Based on my experiences with three different ovens, I set the oven to 325F rather than 250F and assumed 40 minutes. That was close, as it needed just another five for the center to cook to a suitable temperature. I feel that I finally have this recipe—that is delicious—worked out so that it cooks properly. I would post the change at Cooks Illustrated website, but I only had a free trial membership when I bought my stove, and it ended months ago. I recommend the recipe.
Chocomouse--The maple syrup arrived this morning. All the bottles did fine in the shipping.
Sigh--Penzey's had a great sale this weekend of $50 gift cards for $35.
I haven't bought vanilla for a while. I still have my vanilla stash (probably because I had to give up most butter!), including 1 1/2 bottles of a funky one I picked up at T.J. Maxx from Rose & Ivy. That was a few years ago at the start of the vanilla shortage. It has a bit of a floral note that I am not crazy about, but it works in recipes where other spices come into play.
The December before the pandemic, I was in a T.J. Maxx and there was a bottle of the Nielsen-Massey at a great price, so I grabbed it. My husband, who was along, said, "Do you need it?" My reply: "I will--and no one should pass up the chance to score vanilla at a good price."
I'm sorry that I do not have any suggestions.
For dinner on Monday, as the cold weather and the snow continues (but hey, we are out of negative digit temperatures!), I made soup (more of a thick stew) using the last five cups of the chicken broth I made last week, a can of diced tomatoes, carrots, celery, and garlic sauteed in olive oil, ¾ cup uncooked brown lentils and ¼ cup red lentils, 2/3 cup farro, 1tsp. dehydrated onion, and parsley. I seasoned with a bit of crushed rosemary and thyme, then added a tsp. of Worcestershire sauce at the end.
We had leftover pizza this Sunday evening.
I made another batch of yogurt today.
Definitely the bread machine! I really like the bread machine for single loaves, sweet rolls, rolls, and pizza dough.
I made sourdough pan pizza for dinner on Saturday. I topped it with homemade tomato sauce from the freezer, Canadian bacon, low-fat mozzarella, baby bella mushrooms, green onion, and black olives also on my half. It was 1F this morning when we got up, the high today was 16F, and colder temperatures are predicted. The ice fishermen are loving it. Little ice house tents have sprung up on the lake, sometimes forming small villages.
Our cabinets are maple, and they are all wood. So far, all is looking well.
Yes, Italian Cook--many of the old cabinets are better made, so be glad you kept yours. When I sold my house after I got married, the investor who bought it hired someone to rip out all those wonderful old cabinets. They were dinged on the outside, but they held a lot, and I'm pretty sure were deeper than these. They also had full shelves in the lower cabinets!
Your cabinets sound lovely, Joan. We considered birch but settled on maple. We knew we wanted a light wood.
Today I tried adapting my recipe for "Orange Marmalade Oatmeal Crunch Bars," which I posted here at Nebraska Kitchen in 2017. The amount of butter is prohibitive for me now, but I had about 6 Tbs. of orange marmalade in a jar that I wanted to finish, not to mention the need for some cookies around here that accord with how we now eat.
I made a half recipe, as there was a jar of orange marmalade in the refrigerator that I wanted to finish. For 5 Tbs. melted butter, I used 1 Tbs. plus 3 Tbs. canola oil and 1 Tbs. water. I also deleted the coconut (my husband does not do well with it, and it is high in saturated fat, so I should be eating it only in extreme moderation--if there is such a thing). I used an 8 ½ x 11 ¾-inch jelly roll type pan (measuring the bottom) that I lined with parchment. I would have liked a slightly smaller one I baked 15 minutes. I should have cut them immediately, but I let them cool for about 20 minutes. Fortunately, a large knife, pressed down onto the line, worked well, although I had some crumbling. I suspect my husband will sneak one tonight. I had a crumbly piece that tasted fine, and they have a nice crisp bite.
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