[cwcdesign]

We are gearing up for our annual bake sale, so yesterday I made a gluten-free vegan (only mine wasn’t because all I had was regular milk) pull apart apple bread.
I had some issues with the recipe, but it was surprisingly good. My friend who had to go gluten-free later in life liked the texture - she said it wasn’t gritty - I used the KAF blend. My sister said most GF people she knows prefer it.
The first thing I changed was the author said to proof rapid rise yeast. I didn’t; I mixed the instant in with the dry ingredients. Then I missed the note at the bottom that said not to stuff all the dough in the pan which I had already done, so the cooking time took about 15 minutes longer and I think that may have dried it out a little bit. I have to see how it holds up today - for a Bake Sale you don’t want things that don’t keep. I also think this was a bit fiddly for a sale but I might try it again.
The next recipe to try is my sister’s GF chocolate chip cookies, which she said are lacey and crisp

[cwcdesign]

Rascals,
I have this one which I think I bought with a coupon at Bed Bath & Beyond or I used rewards points at Amazon (I don't think I spent $40)
https://www.amazon.com/OXO-Grips-V-Blade-Mandoline-Slicer/dp/B001THGPDO/ref=sr_1_2_sspa?ie=UTF8&qid=1508768582&sr=8-2-spons&keywords=oxo+v+slicer+mandoline&psc=1

I used to have a fancy Cuisinart (I think) one but it was definitely dangerous, took up lots of storage space, was hard to clean and got rusty. I don't use this one terribly often, but I like having it. It's easy to clean and it doesnt take up much room - all the blades store in it. It also has has nice plastic holder for the Vegas to protect your fingers.

[cwcdesign]

It was recommended to buy trail mix as emergency food pre-hurricane. Since it was on sale I bought 2 large bags, one being tropical fruit mix. Recently, I went looking for recipes to use it up. KAF has a recipe for a tropical fruit cake that I wanttotry, but I don't know what you can sub for coconut flour.

The other recipe I found was for Rum-soaked Tropical Fruit Oatmeal cookies which I made today having soaked the fruit over night. They are OK, but we're going to wait til tomorrow to see if they age well overnight. It may be the fruit mix - Will likes the cookie base - I think it's a little too sweet. Will report back tomorrow.

They tasted better after mellowing, but I think I will find another oatmeal cookie and different tropical fruit mix. I did take more than half of them to work and my younger coworkers enjoyed them, those who don't drink alcohol didn't - no surprise there.

• This reply was modified 7 years, 4 months ago by cwcdesign.

[cwcdesign]

Having just gotten off work when I replied (and cuz I haven’t made tenders in a while) BakerAunt reminded me that I would sometimes mix the Buffalo sauce with mayo. I second mixing Parmesan in with the breadcrumbs

[cwcdesign]

Well, first of all Aaron, when I saw your post - I thought it said Easter chicken fingers ?

When I make Baked Buffalo chicken fingers, o toss the chicken in Buffalo sauce, then coat them with whatever kind of bread crumbs I want to use, lay them pn parchment paper and put on a 400 oven for ten minutes, flip them over for another 10. Sometimes the crumbs come off a little. You could also soak them in melted butter, buttermilk, soy sauce or whatever. I usually cut chicken breasts into strips or use tenders

[cwcdesign]

We've missed you too Rascals. I hope you're back to baking soon.

[cwcdesign]

Slow cooker Cilantro Lime Chicken for tacos, only we served it over rice or couscous

[cwcdesign]

I found a recipe for a Harvest Salad that I ate for several days - red leaf lettuce, romaine, finely chopped Brussels sprouts, red grapes, avocado, nuts, blue cheese and vinaigrette - sometimes it amazes me how you'll see ingredients you like in a recipe and have to try it - such a simple combination in the right proportions and you wonder why you didn't think of it?

[cwcdesign]

Yesterday I made a Chocolate Eclipse Cake to take to some friends' house for dinner.

[cwcdesign]

Last night I made Ina Garten’s Lemon Chicken Breast’s - delicious but next time I’d use smaller breasts and remember to broil to crisp up the skin. I served them with green beans and basmati rice.

For dessert I made tiramisu (our guest’s all time favorite dessert) and I used the recipe I got from a cooking class I took with Nancy Verde Barr back in the 80’s. I hadn’t made it in eons because I always worry about using raw eggs. I bought a dozen Davidson’s pasteurized raw eggs and they worked just fine. One interesting note. Back then the recipe called for mixing ricotta with heavy cream because mascarpone was so hard to find. It was as delicious as I remembered. Worth slipping off my diet for.

[cwcdesign]

So far this week, I've made chicken salad with a rotisserie chicken breast and half whole milk Greek yogurt/half Mayo, stirred fried veggies and then the next night I added in a pound of Cooke chicken sausage. Last night I tried a recipe for a Chinese potsticker soup from foodnetwork that is definitely a keeper. I've been thinking about sea scallops since they're on sale, but maybe not tonight.

[cwcdesign]

BakerAunt's post reminded me that one of the bloggers I follow preps her sQuash in the slow cooker

Easiest Way to Cook a Butternut Squash: Slow-Cooker Butternut Squash:

Italiancook, most supermarket chains and probably Walmart now carry fresh ginger and fennel - are you able to shop at either of those?

[cwcdesign]

Italiancook here's one that I just got from Food and Wine made with roasted halves. I think I'm going to try it when it cools down a little - still way too hot for soup. The ginger sounds good
http://www.foodandwine.com/recipes/gingered-butternut-squash-soup-spicy-pecan-cream?xid=NL_DAILY100217&utm_source=foodandwine.com&utm_medium=email&utm_campaign=daily&utm_content=2017100214PM

[cwcdesign]

Italiancook, you could do that but then you'd have to figure out a way to roast all those other ingredients - onions, apples, St to infuse the squash with those flavors.

I prefer to roast the halves myself but the flavor is really good roasted this way.

• This reply was modified 7 years, 4 months ago by cwcdesign.
• This reply was modified 7 years, 4 months ago by cwcdesign.

[cwcdesign]

Thanks Mike and BakerAunt for the link and information. You both confirmed what I thought and after all KAF uses a best by date. It's frustrating when that date is only a few months after you buy it. I now keep all my flour in the freezer since I just am not baking as much as I used too. Maybe some day I can bake more again.

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