[BakerAunt]

I also chose the correct answer.

[BakerAunt]

I think that the correct answer is the most popular because a lot of people bury it under a mountain of cheese or in a cream soup....

[BakerAunt]

Missed it.

[BakerAunt]

I made a version a few years ago with spinach noodles, and I used low-fat evaporated milk. I chose gouda cheese (a favorite). Sigh. I don't think that I could eat it now, but there are times when its simplicity and comforting quality appeal to me.

[BakerAunt]

Wow, I never would have guessed--and I certainly did not get it correct.

[BakerAunt]

Clearly it is written for people new to the kitchen. If it sends more of them into the kitchen to do some cooking, that's great.

[BakerAunt]

I know the answer, but I misread the question. Note to self: don't answer quiz questions before morning coffee.

[BakerAunt]

On Sunday evening, I baked my Whole Wheat Sourdough Cheese Crackers from dough I made last week.

[BakerAunt]

We are having leftover stir-fry from last night.

That is good, because at 10:30 or so Saturday evening, there was a resounding crash in the bedroom closet as the rack gave way, and the clothes came tumbling down. I had not wanted to do a Rubbermaid wire shelf; my husband now sees my point. The metal brackets are just not meant to hold that kind of weight. At the moment, we are using some freestanding clothes holders that I saved when we moved, and we are using the downstairs closet, where I insisted we put back the metal rod. The wooden shelf over it, with an additional supporting bracket in the center is working fine.

I have dinner handled. Any advice on closet systems? 🙂

• This reply was modified 6 years, 5 months ago by BakerAunt.
• This reply was modified 6 years, 5 months ago by BakerAunt.

[BakerAunt]

Saturday night’s dinner was stir-fry, using the leftover pork chops from Wednesday. For vegetables, I used green onion, celery, carrots, a chopped eggplant, red bell pepper, mushrooms, and broccoli. I had the liquid left from deglazing the pork pan, so I added it as well. As usual, we had it with soba noodles.

[BakerAunt]

I'm sure that I have read about this information. That is why I answered correctly.

[BakerAunt]

I'm not a cookie dunker--biscotti or any other type. I will eat cookies with coffee or tea. I prefer coffee with cookies where chocolate is involved. I miss shortbread and buttery sugar cookies, so I need a cookie that will work in its place and be lower in saturated fat. I've got a few, but I hope to continue expanding my repertoire.

[BakerAunt]

In the end, I like my biscotti with some oil. So, I will skip the KAF ones. I will be trying some oil substitutions in some of my butter biscotti recipes.

[BakerAunt]

I chose one correct and one incorrect answer. I knew of one ingredient, but the second surprised me.

[BakerAunt]

Italian Cook--Thank you for posting about your olive oil chocolate chip cookies. I've been toying with the idea of trying an oil-based chocolate chip cookie. (Of course, the chocolate chips, with their saturated fat, are part of the issue for me.) I have a couple of comments:

You might want to reduce the oil to 2/3 cup. Usually 1/3 cup oil is the substitute for each 1/2 cup of butter. I try to mix in some milk powder with the dry ingredients, as I do with my sourdough crackers, since I think it gives a better flavor, but that may just be me, and you may not be able to use that ingredient. (I use Bob's Red Mill because it is finely ground, but the regular granules could be ground in a small food processor.)

When I make an oil pie crust, I use some buttermilk in place of the oil because, again, I think it improves the flavor and reduces the oil a bit. I follow their directions of beating the oil and buttermilk (or regular milk) together to make a "creamy emulsion" before mixing it with other ingredients. When I've made a cake, I've done that also before beating in the sugar, then the eggs. For a cake, I mix in the flour at a very low speed or by hand.

The directions for the oil-based pie crust say that after putting it in the pan, it is good to refrigerate it for about an hour because it helps relax the gluten. It says not to refrigerate it in a mass and then try to shape it, so your decision to go ahead and scoop them was good. I'm wondering if refrigerating the scooped dough, then freezing the balls before packaging, might solve the issue of the balls forming one large mass.

Another possibility: I bought the following item from King Arthur:

https://shop.kingarthurflour.com/items/cookie-dough-freezer-trays

I have not used them yet, but if I do bake some chocolate chip cookies, the best way to control how many are eaten at a time would be to freeze some of the dough, so I plan to try them. At least with these, the dough balls will not clump.

Your experiment with oil-based cookies encourages me to try some, so thank you!

[Author]

Posts