[BakerAunt]

Sigh, there is a pay wall, so I could not read it, but I did see the picture of the different colored cones before the article was covered.

I've always been a big fan of ice cream cones over dishes and spoons when I used to buy ice cream. Even then, I considered my choice more environmentally sound. I always preferred the sugar cones to the styrafoam looking ones. My first "made-in-the-store" cone was at a little independent ice cream store near UC Riverside, where one of my sisters went to school. I think that they used a krumkake griddle. I've always wanted to try that, and I own an electric krumkake griddle, but now I will need to figure out how to make them without the forbidden butter, and I would use low-fat frozen yogurt inside.

It's a timely subject because I found a brand new--never used Dash pint ice cream maker at the thrift store today for $2, and I have an email for a low-fat frozen yogurt recipe. When I get around to trying it, I'll let everyone know how the recipe and the little machine work.

• This reply was modified 6 years, 7 months ago by BakerAunt.

[BakerAunt]

Perhaps they were a popular lunch for the Lebanese shepherds?

[BakerAunt]

I've never made bagels, although it is on my "must bake" list. I'm thinking that I can use the bagel topping for breads, although I'll be careful about which ones now that I know that garlic is involved. I do not see it co-existing happily with peanut butter or almond butter.

• This reply was modified 6 years, 7 months ago by BakerAunt.

[BakerAunt]

Italian Cook--Isn't it wonderful when you find an item that makes your life easier? 🙂

My husband has never grasped that one reason I like T.J. Maxx--even when I don't have specific items in mind, is that I will sometimes see an item and realize just how well it will work for solving a problem in the kitchen or home.

• This reply was modified 6 years, 7 months ago by BakerAunt.

[BakerAunt]

Len--That's good to know about the white chocolate. I've used it in a frosting, but it is paired with butter and cream cheese, perhaps because it does not hold together the way dark chocolate does. I need to look at Shirley C's book and see what she says.

[BakerAunt]

On Saturday morning, I made the Bob’s Red Mill recipe for Ensalade de Quinoa, which I’ve made twice before. We like it, so I double everything except for the feta. (It is high in saturated fat, but 4 oz., spread around in a large salad is ok.) I used the last of the lime juice I had frozen from last year’s lime crop. This year’s crop will be at least eight limes. We will have the quinoa salad for dinner tonight, as the lima beans and corn, along with the quinoa and feta, make a nice vegetarian meal.

[BakerAunt]

Hm. My answer didn't post, and I had to log in again.

I chose poorly, as the guardian says in the movie, but then I'd never heard of these before. I based my answer on "pastor" meaning shepherd, but that misled me.

Any idea how they got that name?

[BakerAunt]

Interesting. I did not go through the email, and the bagel topping did get added, but it showed up at a later stage of the check-out process.

We will have to compare notes, Len, on what we do with our bagel topping!

• This reply was modified 6 years, 7 months ago by BakerAunt.

[BakerAunt]

Ah, I know this one.

[BakerAunt]

The Four-Bean Salad recipe is now posted.

I need to ask: what is the fifth bean in the Sam's 5-Bean Salad?

[BakerAunt]

Italian Cook--I've never used a kneading hook, as my mixer came with the spiral. The spiral was one reason that the Cuisinart briefly replaced Kitchen Aid for America's Test Kitchen. Once KA added the spiral, ATK noted that as one reason to prefer it again over the Cuisinart.

[BakerAunt]

That's good to know, as I plan to bake even more rye breads.

I did the mixing a bit differently from Len. I use active rather than instant yeast, so I proofed it with the molasses, then mixed in the buttermilk and egg. I added the whole grains, mixed to incorporate, then allowed it to rest 10 minutes. I then mixed in the oil (I used canola), then the bread flour and salt. I let it rest for another 10 minutes, then I moved to the kneading spiral on speed 2, stopping and adjusting until it was coming together. I then kneaded on speed 3 for 5 minutes. (Remember, I have the Cuisinart; your times will differ.) I didn't need to add water.

[BakerAunt]

I thought that I posted it, but I looked and do not see it. After I have some at lunch--and see how I like it with the changes, I'll post it. My recipe is from my college roommate, who adapted one in my old Betty Crocker cookbook--probably more than forty years ago. (Where does the time go?)

[BakerAunt]

Missed it.

How about some recipes with that super ingredient? 🙂

[BakerAunt]

After dinner on Tuesday evening, I made a Four Bean Salad (green beans, waxed beans, kidney beans, and garbanzo beans). I cut the sugar, oil, and cider a bit in the marinade, but I did not cut the celery seed. (I have my priorities straight.) I wanted to use up these four cans of beans. The salt content is higher than I would like, although I used no-salt added green beans and reduced salt garbanzo and kidney beans. I omitted the ½ tsp. salt in the dressing. In the future, if I make it, I will cook my own garbanzos. I will have the salad with lunch the rest of this week and into the next, as my husband does not care for garbanzos and kidney beans.

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