Forum Replies Created
-
AuthorPosts
-
Today I made raspberry cookies, using the lemon cookie recipe. They are OK, but not as strong a raspberry flavor as the strong lemon. I had to add a lot of raspberry oil as well as a lot of raspberry liquor. Therefore, I also had to add more flour. So the cookies are borderline chewy-cakey. My husband really like them; I much prefer the lemon. Of course, I love lemon anyway!
Today I made lemon cookies for my husband to take to a potluck cookout tomorrow evening. They are delicious. I used the recipe for Ooey Gooey Lemon Cookies from Iambaker, with a few changes. I added 2 heaping tablespoons of flour to get the consistency I believed would yield a nice soft but chewy cookie, and that was perfect. I also used lemon oil from Lorann, and about a teaspoon of TrueLemon crystals. The recipe calls for 1 stick of butter and 1 8 oz pkg of cream cheese -- what's not to like?! Now my husband has requested another batch (since this made only 42 cookies! that's his excuse, anyway) but raspberry flavored. I've searched my pantry and found I do have raspberry oil from Lorann (Yes, TJ Maxx, BakerAunt!) and I'll also use some of the raspberry cordial my husband makes every summer.
We had sirloin steak tips, potatoes roasted on the grill, and the last of the broccoli salad. BakerAunt, one of my most dreaded chores is meal planning. For a long time, I made the dinner menu every morning. But lately I've been planning about a week at a time, more or less. I plan for specific days, but can easily switch to a different day for whatever reasons. I think this helps me to use up leftovers, but mostly it means I spend only one morning each week or so worrying about what's for dinner(s).
I made two loaves our usual oatmeal-whole wheat sandwich bread. This time I forgot to put in sunflower seeds, flax seed meal, or any other nuts and seeds.
This morning while it was still cool I made salads for dinner -- broccoli, seafood, and a farfelle with spinach, black olives, red onions, Feta and Ranch dressing, and mixed greens with cucumbers, tomatoes, onion, bell pepper and maple vinaigrette.
We had brats on split sandwich thins, with red onions and refrigerator pickles I made last week.
We had leftovers - pasta and a green salad.
This sounds wonderful, and perfect to go with summer salads. I've put it on my short-list, probably within a week. It's sort of like a savory scone, but less fussy to prepare. Thanks for sharing!
We had penne with meat sauce and a green salad.
Baker Aunt, is your recipe for the sunflower bread posted here? I searched, but probably am not calling it by the complete correct name. I'd love to try it if you have shared. Thanks!
I baked my typical sandwich loaf, which originally was a Beth Hensperger recipe, but I've changed it so much that it hardly resembles that recipe now. And I think every time I make it, it is different. Buttermilk, 4 cups of flour, and 1 cup of oatmeal is the constant. Today I used half whole wheat, potato flour, honey, and sunflower kernals.
I made egg salad this morning, to go with the oatmeal- sunflower seed bread I also made this morning. We're in the midst of a t-storm right now, and it is pouring -- with storms to continue for the next 2-3 days! Glorious rain!
We had grilled chicken thighs, fresh green salad, and leftover broccoli salad for dinner tonight.
Dinner tonight was grilled pork chops, broccoli salad, and parmesan potatoes cooked in a cast iron skillet on the grill. If you Google parmesan potatoes you'll see a number of recipes that are all pretty similar. These were excellent.
Philly steak quesadillas.
-
AuthorPosts
