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Check with a good liquor store, they may have some miniature bottles of Grand Marnier. A lot more expensive per ounce, but better than letting a bigger bottle sit around for years.
If anything, lebkuchen recipes may have more variation in them than pfeffernusse, some of them have a thin wheat-based wafer underneath them, some are frosted or coated with chocolate, the fruit in them varies, too.
Surgery seemed to go well, won't really know much until they take the eye patch off tomorrow morning. We've probably gotten less than an inch of fresh snow today, but will likely get more overnight, and possibly 4-5 inches by Monday, when the really cold temperatures are supposed to get here (20-22 below). UNL has already advised staff that classes may be shifted to online-only on Monday.
We're having onion soup tonight.
Yeah, gonna be cold when we head out in the morning, probably about 5 below. And when we go in early Saturday to have the patch removed, it'll still be cold and possibly an inch or more of new snow.
The double-digit minus temps won't be here until Sunday night, and I don't plan to go anywhere for a few days.
More soup and salad for us tonight.
There are lots of vinegar and baking soda recipes that come out quite light, it does have some oven lift left after mixing.
In the case of your friend's recipe, the eggs and flax meal will provide leavening as well.
Many cookie recipes use only the moisture in the eggs, so I'm not convinced the recipe is messed up.
The recipe does remind me of a mandelbrot, which is a close cousin to biscotti, some recipes even call for it to be baked a second time after slicing. It may be that the dryness is how it is supposed to come out.
What are the shaping and baking instructions? That might give some additional clues. Mandelbrot is usually shaped into a long log that flattens out and baked a long time.
Made the potato leek soup tonight, that plus a salad was supper.
I have two 9 cup containers of soup for leftovers, one will go in the freezer, which gives me at least 4 different types of soup in the freezer.
They keep lowering the predicted lows for the week, double-digit minus temps are coming by the weekend, gonna be cold when I head out for my 2nd eye surgery on Friday.
We had soup/salad today, using up the last of the smaller container of French onion soup. The bigger one is in the freezer, I'll take it out in a few weeks.
Making potato-leek soup is my plan for tomorrow.
I've been using artificial vanilla for a lot of things lately, I haven't noticed any problems. I still have some real vanilla extract, I save it for things where I think it might make a real difference.
Restaurant croutons almost always have garlic in them, and so do some of the ones at the grocery store.
But the home made ones are great, they're hard but not rock hard, they give a satisfying crunch when you eat them.
Croutons are a must in potato-leek soup, IMHO. My wife likes hers with a little melted butter on them, I usually just throw some butter in the soup.
I've made a mug cake a few times, they always seemed like a kludge compared to a real cake, which is not that hard to make. Something like a crazy cake (AKA 'cake in the pan') is a vast improvement over a mug cake.
We got another inch or so of snow overnight as well.
I'm making some semolina bread today, a good portion of which is going to be used to make croutons.
Yeah, but a 10 pack of commercial hot dog buns weighs around 11 ounces, or 1.1 ounces each, or 31 grams, which probably means no more than about 40 grams of raw dough.
That means a commercial hot dog bun is going to be around 20 grams of carbs while a home-made one is going to be more like 30-35 carbs.
I sometimes make hot dog buns, but mainly because I can't get poppy seed buns for Chicago hot dogs here. I do tend to make burger buns more frequently in the summertime, but they're close to slider buns for size, since I usually make burgers that are 2-3 ounces of meat.
Even the professional bakers on the BBGA forum aren't able to make those light weight hot dog buns in their bakeries.
In addition to my onion soup, I'm making a big batch of chicken stock today, using 8 pounds of chicken backs. (I bought a 40 pound case of them last year and froze them in 4 pound bags.)
I should get 8-10 quarts of chicken stock from them, half of which I'll use for some potato leek soup in a few days and the rest will go in the freezer.
We got 4-5 inches of snow today, and could get another 2-4 inches on Sunday/Monday, though if the temperature drops as much as predicted it probably won't snow much. Supposed to have a week or so of sub-zero lows and single-digit highs.
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