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It says they are one use -- I suspect they could be used more than once, like for cookies, scones, etc. just as parchment can be reused? You probably would not want to re-use it if it had "collected grease", as is mentioned. Re-use would make it more affordable.
I hate the one-way signs in the grocery store, although I understand the need for one-way aisles. Another good thing about the special shopping hours for mature people, etc., is with very few shoppers in the store, it's easy to slip down the aisle the wrong way, especially if you just want something at this end. I don't need to go down every aisle in the store, and with mobility issues, I don't want to cover any "extra" territory. I've stood there trying to figure out how to cover my shopping list when all the aisles from where I stand are "exit" aisles!
Today I used a KAF mix!! It's the Goodness mix for sour cream cinnamon streusel coffee cake. I've made it before, and it is very good. Someone gave me this for Christmas, and I'm trying to use up older things in my pantry.
Mike, I love shopping then. It's a lovely half hour drive with little traffic. Only a few shoppers in the store, although the aisles may be crowded with employees stocking shelves and their huge carts; at my store, most items are well-stocked. Back in March, the deli, fish, and meat departments were closed, but after a few weeks, they too opened early. And, if you are retired, by 8:30 you can be home, groceries put away, and back in bed for a nap!
I went grocery shopping at 6:30 this morning, the old folks time-slot. So dinner tonight will be clean out the fridge. I'm thinking of soft flour tacos, stuffed with leftovers plus cheese and salsa, or maybe a tzatziki sauce.
Skeptic, I can smell that now - wonderful. Is the texture like gingerbread or more like cornbread? I think it would be great with baked beans!
We had zucchini-cheese pancakes, a KAF recipe I've not tried before. It was easy to mix, and cook on the griddle, and had excellent consistency and texture. They were pretty bland although I increased the herbs, using fresh garlic, basil from my garden, and dried oregano. For cheese, I used a parmesan-romano-asiago blend. Next time I would replace some of that with a sharp cheddar. It called for 4 cups of zucchini, so I used up a 10 inch almost over-ripe zuke. I'll probably make them again. With it, we had sliced Italian sausage, sweet red pepper, onion, and a small potato, all cooked in a cast iron fry pan. A tasty dish and good to use up some leftovers.
Tuna sandwiches
I made lemon zucchini blueberry muffins and a small loaf of bread. I read over 4 different recipes, with and without zucchini, and with and without blueberries, and came up with my own version. They are very light and tender, light lemon flavor, loaded with berries, and it made a lot. I think this will become my go-to recipe. I used the last of my frozen shredded zucchini from last year; in the next couple of weeks I'll make it with fresh zucchini, and figure out any adjustments needed with the change in moisture of the zucchini. I also made KABC (ha! I remembered the change-over!) lemon streusel recipe.
Yummy! And the chocolate just takes them over the top!
Those look good, Mike, and an interesting outcome. I don't even remember why we use baking soda in the water bath, but I do. And I ran out of barley malt syrup, so I've been using honey. I might try brown sugar next batch.
Our dinner tonight was hamburger steaks, with cole slaw, green salad, steamed zucchini and summer squash, and a teensy 2 inch diameter tomato. All of this, except the beef, are from our garden. I'm so happy it is finally producing. I watered everything today, as the the next 2 days will be in the 90s again. We've never had heat like this before in Vermont!
I do not refrigerate AP flour, but store it in my pantry which is a bit cooler than the rest of the house. I buy whole wheat in 20 pound bags, usually buying 2 at a time, and keep the spare bag in the freezer. I think the whole grains go rancid a lot faster than the more processed all purpose.
Thank you so much for the cobbler post, BakerAunt!! I've been searching for the perfect cobbler recipe; I'd love to have a basic recipe to use for all my cobblers (we already made rhubarb, now picking blueberries, and next raspberries and then black berries are ripening). I will look up that recipe tomorrow. The cobbler I made a few days ago is almost gone,and my husband will be delighted to have waiting for him to cut into. I'm pretty sure I'll use 6 cups of berries, maybe even 8, double the cobbles, and bake it in a 9 x 12. I've found using canola oil in place of butter works fine, and I almost always reduce the amount of sugar. I'll have to decide if I follow their recipe exactly, or make your substitutions. Thank you!
Joan, it wasn't me who had the allergic reaction to shell fish -- that was posted by cwcdesign. Sorry you had to suffer that, cwcdesign - allergies are scary, especially when they are sudden and you've never had a problem in the past.
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