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Thanks, Mike, for the breakdown on dill products. I enjoy the flavor of dill weed, although a little bit goes a long way.
Joan, I'm going to try the KAF Sandwich Rye Bread. I like their Classic Sandwich Bread recipe you recommended. My husband has been asking for a softer rye bread for roast beef sandwiches. I don't have the pumpernickel or potato flours called for in the recipe, but I'll order them. So the bread is a ways off. I also don't have dill seeds. I assume I can buy them at Walmart. My Walmart has the best spice aisle in the area.
Forgot to mention: The Chewy Chocolate Chip Cookie Bars call for 11 tablespoons butter. I subbed 3 tablespoons of it with light olive oil. Finished product fine. Will do this again. This is the third time I've made these, so I know the oil didn't adversely affect them.
I made egg salad for lunch. Now, only 1 slice of homemade bread in the freezer.
Mike, am I wrong? Can't recall how many years ago, but I thought there was a change to how the government considers groceries in the inflation statistics. My memory tells me they made groceries less important in the overall formula. Am I just imagining this?
I forgot, I also put onion in my tuna salad. I had never thought of diced pimento, but I always have some in my fridge. Did your sandwich shop serve the half 'n half sandwich on toast or plain bread?
Hope all goes well with your surgery, Mike. My husband had both eyes done & it was a breeze.
I have KABC Chewy Chocolate Chip Cookie Bars cooling. They recommend covering & waiting until next day to cut for maximum flavor. I agree that's best. I used chocolate chips, cinnamon chips & walnuts. I don't really like chocolate with cinnamon, but my cinnamon chips are older & need to be used. If I have enough left, I'll use the last of them in KABC Cinnamon Bread. When they're all used up, if the weather is cold enough for shipping, I'll order a supply from Hershey's.
What do you put in your tuna salad, Mike. I add tomato, capers, celery, and sometimes a boiled egg with olive oil, mayo, and a smidgen yellow mustard.
I always eat the whole avocado, but I try to buy the small ones, not the gigantic ones. I eat them plain with plenty of salt, usually as an afternoon snack. I really don't like them, but the salt eliminates the flavor. I eat them because they're healthful.
Years ago, my husband found a newspaper recipe for My Mom's Pot Roast. He made it a few years for Mother's Day. For the first time, I made it yesterday. It cooks in the oven. I decided it's a lot harder to cook a pot roast in the oven than on top of the stove. The LeCreuset dutch oven with a 3 pound roast and vegetables is too heavy to comfortably put in and take out of the oven. But it tasted good, and the veggies were heavenly. It uses Lipton's dry onion soup mix and cream of mushroom soup, which are ingredients I don't use, but the flavor is good.
I saw the tail end of a commercial that made me laugh out loud. For M & M's. I mute commercials, so I don't know the words, but the final frame had a caption.
It showed a bag of M & M's inside an empty square baking dish. Caption read, "No baking required."
It must be targeted to the new pandemic bakers who're now tired of baking.
I'd enjoy Will's bread if you'd send it to me.
cwdesign, thanks for posting the KABC blog. The article is helpful, especially the links at the end about reducing sugar for specific baked goods.
BakerAunt, I appreciate the newspaper recipe. I have no idea why my grandmother's recipe says to sift the flour twice. That must have been her personal preference with baking . . . but it's a bother. Thanks, also, for posting your experience with refrigerating dough.
Len, thanks for saying you've had success reducing sugar in modern recipes. I'm going to try that. My husband also liked the New Deal Cookies because they weren't real sweet.
BakerAunt, I found the New Deal Cookie recipe in my grandmother's file box. Therefore, I assume it's from President Franklin D. Roosevelt's New Deal era. The ingredients are:
3 tablespoon butter
1/2 cup sugar
1-1/2 cups flour sifted twice
1-1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanillaMost of my grandmother's recipes call for sifting the flour twice. I clearly remember her teaching me how to do this. She'd sift flour onto paper. She'd measure it out & put it back in the sifter for the second sift. Then she'd measure out the amount & use it in the recipe. I really can't be bothered with such a step, although I do it when I make her banana cake. I learned the hard way that being lazy with that cake ruins it. With the cookies, I stirred Gold Medal flour, spooned it into measuring cups, added to bowl with other dry ingredients, then whisked it, and called it sifted twice. That might have been my downfall with this recipe. I know that sifting twice my grandmother's way results in less flour than my way.
I considered scooping the cookies. But I was in the mindset that I was finally going to try this recipe. So I wanted to follow it as written. But it was such a bother that it'll be a while before I try another of my grandmother's recipes. My husband ate half the cookies yesterday. He indicated he'd like them again. Probably won't happen, but I have been thinking it might make a good negotiation: His research on an Aerogarden in exchange for the cookies.
Thanks, Len, for your help on the caraway seeds. Thanks, Mike, for pricing info. I'll have ordered caraway by the end of this week.
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