Revised Melomakarona cookie recipe
Lars
last month
last modified: 29 days ago
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Lars
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Old fashioned breakfast cereal recipe please
Comments (32)From Grainlady in 2016 "I teach cooking/nutrition classes at the Food Bank (and other venues), and one tip I give people of limited means, and the elderly on fixed incomes, is to purchase the largest bag of frozen mixed vegetables they can afford. Leave a portion mixed (for adding to soup, shepherd's pie, casseroles...) and then separate the rest so they will now have separate containers of corn, green beans, peas, broccoli, etc., depending on what combination they purchased. This will give them the biggest variety and is a huge money saver. The biggest problem with frozen vegetables, whether they are commercially prepared or from your garden, there are no enzymes left due to processing. We still need foods in our diet that provide enzymes (http://www.getting-started-with-healthy-eating.com/enzymes-in-food.html). Another favorite frozen vegetable I keep in the freezer are petit whole green beans (Aldi); and I like to keep some frozen chopped onion or onion/pepper combination on hand (a quick pizza topping). I typically use more fresh chives in cooking than I do onions, so freezing onion keep them readily available. When fresh from the garden aren't available, I prefer freeze-dried to frozen, since they are as close to fresh-picked as a commercial product can get, plus they maintain their enzymes through processing. For the "fresh only" crowd. Unless you grow and harvest it yourself, there's no such thing as "fresh" produce in the store. This is why I grow sprouts, micro-greens, and grow and juice wheatgrass, along with growing fresh herbs in a sunny south window. Even in the middle of winter I have REAL fresh vegetables. There is also a favorite vegetable we typically eat raw that is actually more nutritious once cooked - CARROTS. Skip the "baby" carrots, bagged carrots, and get some with the greens still attached since they are fresher, and the greens are also edible. "Cooked whole carrots served with olive oil have up to eight times more beta-carotene than raw baby carrots." Cooking carrots make some of the nutrients more bioavailable, and choose sautéed or steamed methods to help retain more of the food value. If you cook carrots whole, and THEN slice/chop them after being cooked, you'll get more nutrients than if you cut them before you cook them. They are best eaten with some type of oil or fat since beta-carotene is a fat-soluble nutrient that needs to be coated in fat for greatest absorption. The highest concentration of nutrients is just below the skin, so scrub carrots, rather than peel them. If you can find purple carrots, you'll hit the nutrition jack-pot! Sweet potatoes - Steaming, roasting, or baking can double their antioxidant value, but boiling reduces it. The skin is more nutritious than the flesh, so scrub, rather than peel, sweet potatoes. -Grainlady" https://www.gardenweb.com/discussions/4028525/supermarket-frozen-vegetables#n=41 6 Likes Save July 17, 2016 at 6 ETA: Several posts were deleted after posting, so are no longer there. They seemed to be the ones poking the most fun at the comment....See MoreAmerica's Test Kitchen recipes
Comments (17)ATK recipes are very subjective, but for a cookbook that offers a wide range of things, I find most of the recipes very good. That said, you have to remember: 1) These are Yankee recipes; tested and tasted by Yankees, most of whom don't always like a lot of spice; this doesn't mean however they are lacking in flavor. Most of their recipes tend to be very conventional, rather old-fashioned, and geared to the general public, which may or may not be you. For example, I find their taste test choice of Nathan's hotdogs way too salty; and feel it's too subjective due to their availability in that particular part of the country. Often what tastes best to testers is what they are used to, and what is familiar; evidenced by my preference for Kosher All Beef hotdogs which are not Nathans. 2) The science behind their methods is pretty sound. They usually have a reason for testing/adapting a recipe the way they do. Whether or not it's something you would like is up to you, but I have learned some new techniques from ATK that I use and believe has helped improve some of my cooking. (For example, their pizza dough recipe has been adopted by me!) Not everything is worth keeping however; see point #4, below. 3) Yanks like to save money. Although I too, don't always agree with their choices, for the most part their recommendations are good. I like knowing a $30 knife will do the same thing that the $100 version will. If indeed they prefer an expensive digital thermometer like the Thermapen, I know there's a good reason for it. 4) They cook their meats entirely too rare IMO. I had an argument about undercooked pork with my husband, who was following one of their recipes precisely to the letter. Let's just say...I don't eat undercooked pork. Or beef, or lamb or chicken. He refused to believe that the pork chop need another minute or two, which irritated the carp out of me. Of course, it was fine for reheating later on, being undercooked as it was! I recently tested a recipe from Cook's Country that was a revised version of German Chocolate Cake. As a person who makes German Chocolate Cake (from scratch) at least twice a year (and has one made for me on my birthday), I look forward to the real thing. Making it over with cornstarch in the frosting and on the low-fat side just doesn't cut it for me. I would rather eat a smaller portion and enjoy it to the fullest for a few more days, than change anything about it. The fact that it looks familiar doesn't mean that it is. ''Revising'' something like this simply isn't necessary. I appreciate the thought that goes into the process, but some things should just be left alone!...See MoreCookalong Extra! ****Holiday Cookies****
Comments (102)I have never read or posted in this section of GW, but the link for Holiday Cookie Recipes appeared at the top of a page I do frequent, and the idea was just too tempting to bypass. Let me preface by saying that I am not the cook in our family. That distinction belongs to my husband, who missed his calling in life... he could have been a famous and well loved chef. So, he generally cooks, and I generally get clean-up duty. :-) Due to health issues we cook almost exclusively from scratch, pouring over product labels to ensure only pure, organic, natural, unprocessed and healthy ingredients are used. If we must, we order products and have them shipped. For example, if a recipe calls for vegetable oil, we would use cold pressed coconut oil instead. Sugars are kept to a minimum, are organic when used, or we substitute raw organic honey. Flour is unbleached and organic. I want to thank you all for sharing your recipes, several of which I've copied and plan to try this season. They all sound and/or look amazing, but my expertise extends as far as simple drop cookies, so that's where I usually concentrate my efforts. Decades ago, my Mother gifted me with a set of recipes from Mary Masters - My Great Recipes. Perhaps some of you have heard of them. My all-time favorite drop cookie recipes from the set are: Haymarket Chocolate Chip Cookies These are thin and crispy chocolate chip cookies that are often found in cookie shops. The edges are browned and crisp but the centers remain pale. * ½ cup soft butter or margarine (must be room temperature) * ½ cup sugar * 1 egg * 1 tsp vanilla extract * ½ cup sifted all-purpose flour * ¼ tsp salt * 1/3 cup chocolate chips * 1/3 cup chopped pecans or walnuts Cream butter and sugar until light. Add egg and beat until creamy. Stir in vanilla, flour and salt until a smooth batter forms. Stir in chocolate chips and nuts. Line cookie sheets with foil and grease lightly. Drop batter with a teaspoon, well apart on the baking sheets (they will spread out while baking) Bake at 350F for 7-10 minutes until edges are golden and centers are set. They will be soft when hot so remove immediately from baking sheet and cool on racks. They will become crispy as they cool. Makes 24-30 cookies. (Rack placement depends on how your oven cooks... I place mine centered to avoid uneven browning on bottom or top, and I turn the cookie sheets halfway through to obtain even cooking.) Oatmeal Lace Cookies 1/2 cup butter, melted and cooled 1/2 cup sugar 1/2 cup brown sugar 1 large egg 1/2 tsp vanilla extract 1 1/2 cups quick cooking or rolled oats (not instant) 1 tbsp all purpose flour 1/4 tsp salt Preheat oven to 325F. Line a baking sheet with parchment paper. In a small bowl, melt the butter and allow to cool slightly, for 2-3 minutes. In a large bowl, whisk together sugars, egg and vanilla extract. Pour in the cooled, melted butter and whisk to combine. Add in oats, flour and salt, and stir with a wooden spoon or spatula until well combined. Allow batter to stand for 5 minutes. Scoop 1 teaspoon sized balls of dough and place onto prepared baking sheet, leaving about 3 inches between cookies to allow room to spread. Bake for 14-16 minutes, or until crisp and golden. Allow cookies to cool for 4-5 minutes on the baking sheet to give them time to firm up, then transfer them to a wire rack to cool completely. (I usually put both types of cookies in a container the moment they are cool to help retain a little chewiness in the centers, though the edges will be deliciously crispy. And again, ensure your oven racks are placed for even baking.) Tips: Not only do I allow the butter to come to room temperature before using, I also take the eggs out of the fridge at the same time. All ovens differ, so oven rack placement and turning the cookie sheets halfway through the bake help ensure an evenly baked cookie without burnt bottoms, or a partial sheet darker than the others. Enjoy!...See MoreFound a Waffle Baker & Revised the Recipe
Comments (22)Bobbie : If you can take a picture, it would help. Top and bottom. Or check the Model # I'll take a look at mine, to see if it comes apart easily. If it is the same as mine ( Toastmaster Model 252A ), Don't throw it away. Mine looks like it should go in the trash, but it bakes better that any other I had before. You might be able to use an angle bracket and put a screw into the rivet hole , But not too far in, to where you would hit any wires. Cut the metal bracket leg off to the same height, as the other legs and put a rubber boot on the bottom. You could also use a piece of 3/4 IN. copper tubing. Flatten one end and bend it 90 deg. Drill a hole to put a screw thru,into the bottom of the waffle iron. Cut the copper to the same height as the other legs. Put a rubber boot on it, or stuff a cork in it, so it won't scratch. It should only take 5 minutes to make the leg. Let me know how it turns out. Maryanne: Good thing I didn't see the one in Hazelton first. Why didn't you put a plug on the old one ? You woman like to throw things away. Your Dog likes Waffles ???????????????? No Kidding !!! Now I know why you threw the other Waffle Iron away. Wheeee eeooooooooooooo !!! LOU...See MoreLars
29 days agolast modified: 29 days agoLars
27 days ago
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