[Italiancook]

As BakerAunt said, I also had a 50/50% chance of having the right answer, and I chose the wrong 50%.

[Italiancook]

BakerAunt, my grandmother's recipe box has a recipe I've never tried. It's for a roll-out cookie. It calls for butter, but maybe you can adjust that to oil. I have no memory of eating these cookies growing up, so I can't vouch for the taste.

NEW DEAL COOKIES (Yield: About 2 dozen)

3 tablespoons butter
1/2 cup sugar
1 egg
1 tablespoon milk
1-1/2 cups flour
1-1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla

Cream butter & sugar. Add eggs & milk. Sift flour twice. Add baking powder & salt. Beat with other ingredients. Chill dough. Roll thin & cut. Top with walnuts. Bake 10-12 minutes in 350 degree oven.

All my grandmother's sweet recipes call for sifting flour at least twice. I tell myself flour is better now and only sift once. The time I left out sifting altogether, I was disappointed with the finished product.

• This reply was modified 5 years ago by Italiancook.

[Italiancook]

My guess was correct.

[Italiancook]

It's great that you're experimenting with a cookie substitution, BakerAunt. I'm watching your attempts closely. I can have butter but am interested in non-butter. That's why I so often sub olive oil for butter in some recipes. Glad you like your final result. Good luck on your next attempt, if there is one.

[Italiancook]

I prepared Deviled Ribs from Cook-Ahead Cookery for tomorrow dinner. I'll serve it with oven-roasted potatoes. I haven't decided what else.

[Italiancook]

I had no idea so missed it.

[Italiancook]

Grocery stores are a source of irritation for me. I have easy access to 5. NONE of them ever have everything I need. Almost always, fulfilling a grocery list means going to more than one store. Sometimes, it means going to all 5. Frustrating! I'm not a conspiracy theorist, but I think they do this intentionally in concert with one another. Just to make sure each store gets some business. Okay, maybe I have one conspiracy theory.

[Italiancook]

Last night, I tried a new recipe for banana bread. The bananas are sliced instead of mashed. It baked the correct amount of time, but there were holes that had soft banana in them. Looked unappetizing. Eating was unpleasant, because the bread around the bananas was cooked, but the bananas were mushy. Too much change of texture. I threw away the bread. Maybe I needed to slice the bananas thinner. Or, maybe I needed to separate each slice before I put them in the bowl, instead of pushing them off the cutting board together. Maybe this is a cook's error and not the recipe, but I won't try this again.

[Italiancook]

I knew this, but I wonder about one of the tree nuts. Whether they're grown in the U.S. I'll have to search this later today.

[Italiancook]

Thanks, Aaron, for letting us know. I use LOL butter that I usually buy in quantity at half price and freeze. I'm concerned that the reorganization may mean they reformulate their butter and I won't like it any longer. I've seen that happen before. There isn't a Trader's Joe or Whole Foods within a distance I'm willing to travel for butter, but it's good to know what you use, Aaron. If I get desperate, I'll make the drive.

[Italiancook]

I made Allrecipes.com Irresistible Irish Soda Bread for the second time. First time was part of a meal to another family. They reported it is, "Delicious." For them, I used the melted butter. For myself, I subbed 3 tablespoons light olive oil, and the bread is, indeed, delicious. I had a slice with LOL Butter/Canola spread and chili. In the afternoon, I had a slice with strawberry jam. I enjoyed the bread both ways. Froze half of it. Hubby likes it, too. This bread doesn't have any fruit in it, which is why I chose to give it away with a meal. Next time I make it, I'm going to reduce salt by 1/4 teaspoon.

https://www.allrecipes.com/recipe/7095/irresistible-irish-soda-bread/?internalSource=hub%20recipe&referringContentType=Search

• This reply was modified 5 years ago by Italiancook.

[Italiancook]

When I read the post about this quiz, I thought "langues de chat" translated to "chat language," so of course, I missed this.

[Italiancook]

BakerAunt, you had said you might try the Brussels Sprouts Soup I mentioned a while ago. I want you to know I'm backing away from this recipe. I froze what I made and thawed it out recently. I had to toss it out. The Brussels sprouts were so strong in the soup that I didn't like it. I always thought flavors became weaker in the freezer, but in this case, it became stronger. I think it means I overcooked the b. sprouts before blending the liquid with the immersion blender. I know from making broccoli soup and carrot soup that it's best to cook until al dente and then blend or the flavor will be too strong.

[Italiancook]

Add me to the list of people blown-away by this answer that I missed.

[Italiancook]

I'm unsure what vegans do or don't eat, but if they don't use milk, here's what I learned the hard way last week. I had an allergic reaction to my oil-based chocolate chip cookies. I felt shocked. After all, I did not put milk in the cookies! Eventually, it occurred to me to wonder if my brand of bittersweet chocolate chips is made with milk.

I can't find the exact link right now, but I read online that the Ghiradelli Bittersweet chips are made on a line that uses milk. Problem solved, but what a huge disappointment. I can't imagine living forever without a chocolate chip cookie. I don't know what this means about bar chocolate for cooking. Also don't know what it means about Nestle's chocolate chips. I haven't researched either online yet. What I did find out is that there's a chocolate chip product that's milk-free and egg-free and free of some other things. Sorry, but I don't recall the brand name. I think I found it by Googling.

• This reply was modified 5 years, 1 month ago by Italiancook.

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