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I tried making it after we moved back from Germany, but it wasn't very good, so I do not have a recipe to share. I've never seen the chocolate version. For me, that would not be lebkuchen. KAF recipes are almost always pretty good, maybe needing a few small tweaks - I think you should try that recipe. I agree that it's delicious!
Yes!! Easier and faster than pie! I can use up 3-4 containers of berries. And I hate working with pie crust.
Len, I have enough blueberries for many projects!! I was trying to clean out my freezer (I have 2 large uprights) a bit by using up some of the probably 50 1.5 cup containers of blueberries I have from the last 2 summers. We grow them, I have 10 bushes, we have all we want to eat fresh and to give away and the rest we freeze. With the pandemic last summer, I rarely left the house and didn't see friends and neighbors, so didn't give away as many. I see a pie on the horizon - that will use up 4-5 cups!
This morning I made lemon blueberry muffins - but forgot to put in the blueberries!
Dinner tonight was chicken thighs and leftover japchae.
Dinner on Wednesday was roasted salmon, butternut squash, and broccoli.
Dinner tonight was lasagna -- first time using my new Breville countertop air oven. It will be a steep learning curve, but the lasagna came out perfectly following limited directions.
Thanks for letting us know, BakerAunt, and glad the USPS wasn't having their own little superbowl with packages. Enjoy! I think I replied about the syrup dispenser on another post, maybe under a cooking discussion. It works great! Does not drip! The drizzle/pour is a little slow, but the probably contributes to the non-drip and is fast enough for me.
Dinner last night was japchae, and it was wonderful. It's been a long time since we went out to eat, and there is not a great Korean restaurant near us for takeout, so I found a recipe on line. So good -- I'll make it again!
Mike, home-made hot dog buns weigh whatever you want them to weigh! I use about 50-55 grams of dough per bun. A three-cup of flour recipe makes about 18-20 buns. That's good for regular size (skinny) hot dogs, and a bit skimpy for the fat brats, Italian hot sausage, etc.
Mike, when my kids were little, and I often hid veggies in other foods.... When I prepared meatloaf, I put down a layer of meatloaf mix, and randomly laid a couple of veggies on top, then more meat, etc, etc. Our favorite was carrots (a veggie most kids like anyway!). A slice of that revealed small round orange "eyeballs" looking at you!
Len, you're right - milk, not water! I should have written "liquid"!! I have another batch of the same recipe rising right now -- for bread. One other difference I made was to use pumpernickel instead of regular rye -- I prefer using whole grains. I don't know how much of a difference it makes, in taste or texture. Anyway, it is delicious - thanks for sharing your recipe!
Dinner tonight was brats and pickles. I guess maybe we all would agree that the sole purpose of meatloaf is to have leftover for sandwiches!!
I made Len's Buns today, with BakerAunt's usual substitution of buttermilk for the water. I scaled up the recipe and made 6 round "sandwich thins" plus 10 hot dog buns using KABC's New England Hot Dog Bun pan (which I dislike and have only used a couple of times over the years). I've made dinner buns from Len's recipe several times, but somehow this time they are even better; perhaps I screwed up the scaling, not sure. However, they are not soft enough to make a good hot dog bun. I guess a hot dog bun should be made out of fluffy white store-type bread dough. They are delicious, chewy and crispy on the outside.
My husband had a meatloaf sandwich with potato chips. I had leftover tomato-veggie soup and cottage cheese with blueberries and pineapple. Easy meal. I also made Chex Mix, a Super Bowl snack for Sunday.
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