Refreshments

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Refreshments

1MarthaJeanne
Jan 24, 2021, 5:55 am

Ruth tells me I'm the refreshment chairperson.
https://www.librarything.com/topic/328882#7395990

Today I'm going to be baking Uncle Loren's prize winning gingersnaps.

22wonderY
Jan 24, 2021, 6:29 am

🤗

3MarthaJeanne
Editado: Jan 24, 2021, 6:43 am



Now where's the blackberry cordial?

42wonderY
Jan 24, 2021, 7:02 am

I’m in West Virginia this weekend, and most of the stock has been shipped to Kentucky, but there are still a few bottles to hand. If you’ll go to my profile and bring it over here, I’d be much obliged.

5MarthaJeanne
Editado: Jan 24, 2021, 7:19 am



Now we can all enjoy.

62wonderY
Jan 24, 2021, 7:23 am

Thank you MarthaJeanne. There are still a couple of bottles of the 2018 vintage; but I recommend 2019. For some reason it is superior.
I haven’t had time yet to decant 2020.

The bottle to the right is just a memento from daughter’s social studies project on Prohibition.

7MarthaJeanne
Editado: Jan 24, 2021, 8:32 am

I found a bottle of 'black and blue gin' from 2018 here. Burns all the way down.

https://www.librarything.com/topic/286274#6527070

But not bad with some lemon juice and plenty of water.

8MarthaJeanne
Editado: Fev 8, 2021, 11:29 am



When I buy lebkuchen I buy the cheap offcuts from the factory.

What this really calls for is hot Glühwien or spiced cider.

92wonderY
Fev 8, 2021, 2:19 pm

I should be able to still find some local cider when I go out later. Mulled cider sounds just right for the day.

10MarthaJeanne
Editado: Fev 9, 2021, 11:50 am

And for those who prefer savoury treats:



The filling is ham, onion, and sauerkraut, with a bit of the ground ivy I dried in the fall.

Preferred beverage is beer.

11MarthaJeanne
Editado: Fev 14, 2021, 11:03 am

Blueberry cake in the oven. More or less this: https://www.recipetineats.com/blueberry-lemon-yoghurt-cake/ Picture will come in an hour or so.

12MarthaJeanne
Editado: Fev 14, 2021, 2:51 pm



It is very good, and going fast. Another time I think I would use the baking soda alternative, as it is quite acid - not bad, just a bit stronger than I would prefer, and we softened it by pouring whipped cream over it. I also found an old bottle of marsala to drink with it. (Probably a bad idea, as grape juice in any form doesn't agree with me. But it tasted really good with the cake.)

132wonderY
Fev 14, 2021, 2:52 pm

Oh, I’ll take a slice of that before it’s gone! Yes, more whipped cream please.

14MarthaJeanne
Fev 14, 2021, 3:07 pm

I will admit that by rights there should be more blueberries, but I had only two boxes although the recipe wanted three. I suspect that nobody would object to more blueberries in it, but it is really good this way, too.

152wonderY
Fev 14, 2021, 3:20 pm

I can’t think of anything that isn’t improved with more fruit.

16MarthaJeanne
Editado: Fev 19, 2021, 2:39 pm



Lincolnshire Plum Bread. One of those British sweet yeast breads with lots of dried fruit. Each is a bit different from the one in the next district. This one is mostly prunes, spiced with cinnamon and allspice. I love them all. Spread with good butter, and sit down in a comfortable chair with book in one hand and a cup of tea in the other.

(We don't really need this tonight, because I made sausage grinders for supper with lots of bell peppers and onions and fennel. Meinl had their own fresh Italian sausage with fennel yesterday. Do you think this will stop me from eating several pieces?)

17MarthaJeanne
Editado: Fev 24, 2021, 11:33 am



Lousy picture, but good apple cake. And there is enough cider left in the bottle to drink with it.

Recipe from Delia's Cakes more or less.

182wonderY
Fev 24, 2021, 11:49 am

Yes, please! That looks very much like my mother’s Roman apple cake. Cinnamon-sugar topping?

19MarthaJeanne
Fev 24, 2021, 12:07 pm

The topping is a normal crumble with almonds and sliced apples mixed in. Except I had walnuts, not almonds. I thought this recipe looked good, but the cider comes through a lot more than I would have expected. This is about 2/3 of the sugar, and half would have been enough for us.

20MarthaJeanne
Fev 25, 2021, 7:32 am

Also very good with cheddar cheese.

21MarthaJeanne
Editado: Fev 28, 2021, 3:46 pm

Jerry came down to see what the 'noise' was about. He went back up to bed. After all it was already after 20:30. But he gave me 'permission' to leave some Oatmeal and Chili Chocolate Cookies on the bed for him.



From Ke:xs an Austrian book of cookies and crackers aimed at adults. (In this recipe they do suggest that you could replace the brandy with milk.) I do replace the 150g of chili chocolate with 100g of the chocolate - one bar - and 100 g mixed dried super fruits. (see >15 2wonderY:)

222wonderY
Fev 28, 2021, 3:54 pm

Oh! I guess I can share the chocolate chip cookies too that Theia and I made Friday. They came out of the oven a bit thin and crumbly, but still delicious. Daughter says I should refrigerate the dough to firm up the cookie; but T and I like to lick it from our fingers too well.

23MarthaJeanne
Editado: Mar 1, 2021, 9:13 am

Von Zeitlupensymphonien und Marzipantragödien

A Polish immigrant falls in love with Vienna. 4 1/2 stars.

Whoops! Wrong topic.

24MarthaJeanne
Editado: Mar 1, 2021, 9:22 am

What I should say here is that folks who like the idea of brandy, chili, and oatmeal in their chocolate chip cookies are welcome to mine as long as they last. Purists should go with Ruth's.

How are you shaping your cookies? For drop cookies there is no need to cool. If you are doing something like forming cylinders and slicing, yes, an hour or two in the refrigerator works wonders. For rolling and cutting out you probably want extra flour, not to mention that the chocolate chips should probably be added after rolling the dough out.

When we lived in India my mother used to make up any cake mixes she got in packages with boiled water so she could lick the bowl.

252wonderY
Mar 1, 2021, 9:26 am

I’ve always done drop cookies, but I will try more flour next time.i was thinking less butter; probably amounts to the same thing. Licking our fingers, the spoon and scraping the bowl are as much pleasure as eating the cookies.

26MarthaJeanne
Mar 4, 2021, 5:05 pm

I made bread today, and enriched part of the dough with butter, honey, walnuts, dried raspberries, cinnamon and allspice. Very good.

27lesmel
Mar 5, 2021, 6:37 pm

>26 MarthaJeanne: Sounds delicious!

28MarthaJeanne
Mar 6, 2021, 1:13 am

I've eaten it both with just butter and as a base for cheese and for a fried egg sandwich. Works well. But no picture. It's just a loaf raised in a reed basket.

29MarthaJeanne
Mar 11, 2021, 4:41 pm

Anyone else want to bake? My kitchen time is booked up for the next few days. Sorry I was so stupid. (https://www.librarything.com/topic/328153#7449576)

When I have time I need to make ginger snaps again. And I was at my favourite spice store earlier this week. They didn't have the Mocha Mix I wanted (a nice mixture of sweet spices without cinnamon), but I found a new mixture, Backe Backe Kuchen, citrus peel, cinnamon, cardamon, mace, star anis, molle and tonka bean.

Molle is 'pink pepper'. Tonka beans are not allowed in the USA but is harmless in small doses. (Don't eat large amounts of nutmeg. It is a hallucenogene in high dosages, and poisonous just a bit higher.)

Anyway, I thought this sounded interesting, and was thinking of trying it in a pound cake with either blueberries or those dried raspberries. But now it will be at least Sunday before I can bake again.

30lesmel
Mar 11, 2021, 5:02 pm

>29 MarthaJeanne: I love ginger snaps. Do you have a particular recipe you use? I have been wanted to bake down some of my flour stores -- bread, whole white, whole wheat, buckwheat -- but that means having treats in the house. I may do a baking marathon next weekend and take it to my car shop guys. They love baked goods. Heh.

31MarthaJeanne
Editado: Mar 11, 2021, 5:11 pm

I can email you my uncle's recipe. (picture >3 MarthaJeanne:) I leave out the white sugar and use a mixture of treacle and golden syrup for the molasses. And, of course wholegrain flour, wheat or spelt depending on which is open. Leave me your email address in a private message on my profile. Don't know how else to send you the file.

32lesmel
Mar 11, 2021, 6:23 pm

>31 MarthaJeanne: Thanks! I left you a message!

33MarthaJeanne
Mar 11, 2021, 6:32 pm

You should have it now. Let us see them if you bake.

342wonderY
Mar 11, 2021, 8:01 pm

It feels like picnic food time. So I made up a big batch of macaroni salad. Will pair it tomorrow with sausage and sauerkraut and invite daughters family for dinner on the deck.
Theia is already insisting on a seat in the sunshine when it’s snack time.

35reconditereader
Mar 11, 2021, 9:24 pm

>34 2wonderY: That sounds DELICIOUS.

36MarthaJeanne
Mar 15, 2021, 12:26 pm



Blueberry pound cake using the Backe Backe Kuchen spice mix.

372wonderY
Mar 15, 2021, 1:04 pm

>36 MarthaJeanne: I was hoping you’d say that! Yum

38MarthaJeanne
Mar 15, 2021, 5:33 pm

I have to say that this batch is wide ranging. I gave one of the loaves to the neighbours. They liked it. My husband ate some at his zoom church meeting, and they wanted virtual refreshments.

392wonderY
Mar 15, 2021, 6:46 pm

>38 MarthaJeanne: Ha! You may be stretched thin supplying for virtual meetings. Remember, we were first.

40MarthaJeanne
Editado: Mar 19, 2021, 5:29 pm

Ginger snaps are in the oven again. Should be ready to eat in a few minutes.

Yes. Good bake.

41MarthaJeanne
Editado: Mar 26, 2021, 2:54 pm

Spring is here!

This is a rhubarb/apple 'cake' with streusel topping. I added a lot more cinnamon and other spices. To be served with mango ice cream.


422wonderY
Mar 27, 2021, 5:39 am

Ooooh! Much better than the mealworms I was expecting!
🤪

43MarthaJeanne
Mar 27, 2021, 6:13 am

My hedgehog prefers the mealworms.

44MarthaJeanne
Editado: Abr 15, 2021, 6:04 pm

>21 MarthaJeanne: As I said above, this recipe makes pretty good grownup cookies, but why not gild the lily? I replaced the chili chocolate with lemon ginger chocolate, and some of the dried fruit with the dried raspberries from Schottenobst. And then used Bacardi Razz for the brandy.

They won't look very different from above.

Mmm! Yes! Good. But they have the disadvantage that raspberries normally have - raspberry seeds.

45MarthaJeanne
Abr 25, 2021, 8:00 am

Just stuck ginger rhubarb cake in the oven. Loosely based on https://www.goodto.com/recipes/rhubarb-and-ginger-loaf

Big change I would do next time. First chop up the rhubarb and mix with the sugar and leave it to sit a bit. When it comes time to add the sugar it will be a thick syrup that can be poured off the rhubarb. This would make the dough much easier to handle and get the rhubarb juices better distributed in the cake.

46MarthaJeanne
Editado: Abr 30, 2021, 2:03 pm



Two breads from one dough. Fruit or pumpkin seed.

472wonderY
Abr 30, 2021, 8:29 pm

Usually, I’d go for the fruit loaf, but that pumpkin seed loaf looks pretty darn appetizing today.

48fuzzi
Maio 5, 2021, 9:42 am

>10 MarthaJeanne: I want that recipe!!! Ham and sauerkraut, yummy.

49MarthaJeanne
Maio 12, 2021, 10:40 am

I just put date and apple oat bars in the oven. As usual, I tinkered a bit. What I don't understand is how the recipe can be baked in a square pan, and then be cut into 8 squares afterwards.

50MarthaJeanne
Maio 12, 2021, 10:46 am

>48 fuzzi: I don't recall which cookbook that came from. It was a basic yeast dough, and the original filling was kimchi, but it suggested sauerkraut as a substitute. Since we had ham in the refrigerator, it seemed just logical to chop some of that in, too.

512wonderY
Maio 12, 2021, 10:55 am

>49 MarthaJeanne: *waves hand wildly in the air* I know, I know! Two square pans!

52MarthaJeanne
Maio 12, 2021, 3:42 pm

>51 2wonderY: It says, "Grease an 18cm square tin." I made 1 1/2 recipes for my tin, and there certainly wasn't more than I needed.

Even cutting the sugar way back, it is very sweet. Also crumbly enough to need a plate and fork. I may make myself a bowl of ice cream tomorrow with this crumbled over the top.

53fuzzi
Maio 12, 2021, 7:07 pm

>50 MarthaJeanne: it looks as if you spread the dough in a square, put the ham filling on top, roll it into a log, then slice before baking?

54MarthaJeanne
Maio 13, 2021, 1:26 am

Yes, just like cinnamon buns. If you want the buns to stay round, it helps to cut them with a string wrapped around and pulled through. I almost certainly used precooked sauerkraut.

55fuzzi
Maio 13, 2021, 7:52 am

>54 MarthaJeanne: the best sauerkraut I can find is from Aldi's, in a jar. It's good enough to eat cold, out of the jar.

I've got leftover ham bits in the freezer, more than one jar of sauerkraut in the cupboard and refrigerator, and pre-made "crescent roll" dough as well...hmm. Weekend experiment is in the planning stages.

Thanks for the idea!

56MarthaJeanne
Editado: Maio 13, 2021, 8:12 am

Our supermarket has sauerkraut in foil packets. We buy the one labeled Bratwurst Sauerkraut that is cooked enough to be very soft. You can, or rather some people can eat raw sauerkraut as a salad. It's a matter of taste.

While you'e experimenting, mix finely chopped dates with coconut and cardamon. Cut the crescent roll pieces into four smaller triangles*, and make mini stuffed crescent rolls. Maybe glaze with honey. Orange peel might also be a good addition. I did these for a party a few decades ago, and I'm not sure that the guests got many of them.

*Mark halfway of each side, and connect the marks.

57fuzzi
Maio 13, 2021, 8:11 am

>56 MarthaJeanne: I love pickled foods, though I've never tried pig's feet. I've Scandinavian heritage and was exposed to pickled herring and other delectables at a young age. I have a jar of sauerkraut, another of pickled cabbage and apples, and a third of pickled beets in my refrigerator at this time. Yum.

58MarthaJeanne
Editado: Maio 13, 2021, 8:17 am

Victory Garden has a good pickled beet recipe. That is enough to pay for shelf room.

59fuzzi
Editado: Maio 13, 2021, 8:17 am

>58 MarthaJeanne: my mother used to make pickled beets using those from her garden. She'd slice them very thin, layer in a bowl, then pour over a hot vinegar solution (with herbs) and refrigerate. There was a plate on the top of the mixture, with a weight to compress the beets. After a few days they were WONDERFUL.

ETA: I don't have that one, should probably get a copy. I remember watching the original series on PBS.

60MarthaJeanne
Editado: Maio 30, 2021, 4:49 pm

I finally read the April BBC Good Food today. It included a recipe for Snickerdoodles. My first thought on reading the recipe was, "Why isn't there cinnamon in the dough as well as rolling the cookies in cinnamon sugar. I found a recipe online by someone who agrees with me (https://cookiesandcups.com/perfect-snickerdoodles/) and used her recipe as the basis for my version.

Cinnamon gets him every time. As I was taking the first cookies upstairs for him, he started down, "To see what you are doing." He took the bowl and went back up. He must have smelled the cookies when I took them out of the oven.

612wonderY
Maio 30, 2021, 6:23 pm

Oh, yum! Are there any left?

62MarthaJeanne
Editado: Maio 30, 2021, 6:32 pm

Oh, yes. It takes us a few days to get through a whole batch of cookies.

T would love making these. You get to make balls of dough and roll them in cinnamon sugar. Nice and messy!

63fuzzi
Maio 31, 2021, 3:09 pm

>62 MarthaJeanne: I make these every Christmas, but use sugar colored red and green for coating the cookies.

64MarthaJeanne
Maio 31, 2021, 4:31 pm

Today I made 'Turkish Breakfast Buns' from the same magazine. I had some problems with ingredients. Maybe I should get the right stuff for next time. https://www.bbcgoodfood.com/recipes/simit-pogaca. The way of forming the buns is interesting, and worked well. They were good, and we ate some of them with oven-cooked mediterranean veggies and ham.

65MarthaJeanne
Jun 1, 2021, 7:55 am

66fuzzi
Jun 1, 2021, 8:42 pm

>65 MarthaJeanne: I saw black olives and feta and thought YUMMY.

67MarthaJeanne
Editado: Jun 12, 2021, 10:59 am

I made Bara Brith. This is a Welsh (yeasted) spice cake with lots of dried fruit soaked in black tea. I had trouble getting it to rise, an finally threw it into the oven without much hope that the result would be acceptable. It did rise in the oven, and I'm enjoying it.

It brings back memories of an afternoon spent in a canal marina that had a lovely cafe as well as good laundry facilities. As I waited to move my loads on I sat reading in the cafe with several cups of tea and slices of Bara Brith. This is too high in dried fruit for Jerry, and has too 'dark' a flavour for many people. By rights it should be mostly 'vine fruits' but I also used prunes and dates. This is one of the few breads/cakes that I want butter on, not cream cheese. Probably part of that marina memory.

68fuzzi
Jun 17, 2021, 7:36 am

>67 MarthaJeanne: sounds delicious!

69MarthaJeanne
Jul 9, 2021, 4:17 pm

Sorry people. Last night's cookies mostly went with us to a pastoral meeting with Jerry's pastor. Finally things are getting to the point that he can get to know his congregation after being here for nearly a year.

702wonderY
Jul 9, 2021, 7:08 pm

Hmmm. We’re on our own for the day...

71fuzzi
Jul 10, 2021, 2:30 pm

>70 2wonderY: I have some sugar wafers...

72MarthaJeanne
Editado: Jul 24, 2021, 11:26 am



I'm making pizza for dinner anyway, and I had a box of red currants in the refrigerator and a jar of black currant curd in the pantry, so I took a bit off the starter, added butter (instead of olive oil which the rest of the dough got,) worked up a soft dough for my pan. I put down a layer of the curd, then a goodly amount of the berries, covered that with a mixture of sour cream and egg. Now I'm just waiting for it to cool a bit.

I really ought to be cutting up and frying peppers and onions for the pizza. Tomatoes are from a local grower. The peppers, too, for that matter, and the onions from a different one.

732wonderY
Jul 24, 2021, 11:29 am

Oooh! ** burnt my fingers reaching for a piece**

74MarthaJeanne
Editado: Jul 24, 2021, 11:59 am

I told you it was hot!

It's also drippy from the currant juice. I like it, but it's very tart.

75MarthaJeanne
Editado: Jul 24, 2021, 2:00 pm

Of course, if you want pizza, too:

762wonderY
Jul 24, 2021, 2:34 pm

Thanks! I do!

77MarthaJeanne
Editado: Jul 31, 2021, 7:47 am

We bought fruit this noon, including peaches. As we left, the owner stopped for a short chat. She is busy cooking black currents into anything she can think of, and is getting very tired of black currents. She was called back to duty, but not before a box of very ripe blackberries suddenly appeared in our bag.

And that is why there is peach and blackberry cobbler in the oven.

More or less https://www.foodiecrush.com/grandmas-peach-and-blackberry-cobbler/

Normal changes, and I added cinnamon and cardamom which I had seen in another recipe.

BTW, I think I'm almost out of flour. I don't have to bake bread this weekend though.

782wonderY
Jul 31, 2021, 10:13 am

I’m sick this morning; I think I ate some bad chicken. But I can offer an experimental bowl of Wendy’s chocolate Frosty. T liked it yesterday, and I must clear it from the freezer. Blended chocolate milk, Cool Whip and sweetened condensed milk and then into the freezer.

T had been eating the blackberries with apple sauce and whipped cream ( the real stuff. I only buy CW for one recipe.). I was out of applesauce, so I opened a jar of All Fruit. Oh! I like it much more than I had thought.

I must be feeling better, since I can talk about food again. I will take some cobbler too. Best to eat it when it’s available.

79MarthaJeanne
Editado: Jul 31, 2021, 10:19 am



It has cooled down. It's safe to try, Ruth. The batter was supposed to envelope the fruit, but didn't really. Tastes OK, though. If you want some, you'd better hurry.

80MarthaJeanne
Editado: Ago 3, 2021, 5:00 pm

I picked up 500 Cookies on a cross channel ferry 10 years ago. Good catch! The recipe I have made most often is 'Fourth of July Blueberry Softbakes'. I obviously don't make them big enough, as the recipe says it makes 10, and even making much bigger drop cookies than normal, I have 20 in the oven.

You cut the butter into flour, etc, as for pastry, then add sugar, then sour cream, fresh blueberries and dried cranberries. They are fast and easy and very, very good. Obviously, with fresh berries in them, they won't keep well, but so far that has never been a problem.



Ruth, they are still very hot. Wait a few minutes.

81MarthaJeanne
Ago 3, 2021, 5:03 pm

150 gr flour
1 1/2 t baking powder
cinnamon
50 gr butter

25 - 50 gr brown sugar

1/2 cup sour cream
1 cup blueberries
1/2 cup dried cranberries

190° oven for about 20 min.

822wonderY
Ago 3, 2021, 6:45 pm

>80 MarthaJeanne: I’ll try! But I haven’t eaten much today yet.

83MarthaJeanne
Editado: Set 11, 2021, 11:41 am

It's been a while, hasn't it.

Today I made ginger banana bread with a really 'sugar free' recipe. At least it was until I added stem ginger and some of its syrup.



Let's be honest, three overripe bananas are sweet enough.

https://www.bbcgoodfood.com/recipes/sugar-free-banana-cake

I left out the sultanas, added more spice (2t cinnamon, 2t mocha mix, 1t ginger) and the stem ginger, using the bit of syrup for the tablespoon of milk. I also brushed the top of the loaf with more of the syrup, just because there still was some in the jar.

As they say, the proof of the pudding... This is a really good sticky ginger cake with banana undertones. I'll make it again, although Jerry will probably find it too sweet and too gingery.

As you see, I have included enough info to do it again the next time bananas get away from me. I might add a tablespoon of treacle another time, just for the flavour. Nuts wouldn't hurt either.

842wonderY
Set 11, 2021, 10:28 pm

>83 MarthaJeanne: That looks delectable!!

85MarthaJeanne
Editado: Set 28, 2021, 6:23 pm

Just a warning. I bought Sweet back in June, and am just getting around to reading it. It starts with a cookie chapter. Would it be evil to cut just one stick of rhubarb to try the rhubarb icing holding the yo-yos together? Even though it is now September? And that's just the first recipe in the book.

"There are worse things to happen, though, than to be told you need to eat a whole batch of cookies within a day or so of them being baked." (I added that to CK.)

ETA they have a gingerbread tile recipe made to order for the decorated rolling pin I bought at a stand at St Stephen's church fair a week or two ago.

862wonderY
Set 28, 2021, 6:51 pm

I will prepare myself. Bake on!

87MarthaJeanne
Out 4, 2021, 2:47 pm

Blueberry, Lemon and Almond 'Teacakes' are in the oven.

As usual, I have reduced the sugar and used whole flour. I do not intend icing them, so I put extra blueberries in the cakes to make up for the normal 3 on top. I managed to force 8 berries into each cake, but that seems to be the limit.

88MarthaJeanne
Out 4, 2021, 3:22 pm



Hot!

892wonderY
Out 4, 2021, 8:10 pm

Thanks for the warning. They might need a warm up by now; if there are any left, that is.

90MarthaJeanne
Editado: Out 4, 2021, 11:33 pm

There is a lot to like about these. Moist, good texture, but very, very sweet. Got to reduce the sugar a lot more.

91MarthaJeanne
Out 16, 2021, 4:34 am

When I baked bread yesterday, I added nuts, raisins, cranberries and spices to part of the dough. If you want some, you'd better hurry, as it's going fast.

922wonderY
Out 16, 2021, 8:34 am

Am I too late ? Sounds like a good breakfast bread.

93MarthaJeanne
Out 16, 2021, 8:54 am

Take a slice. It was good for breakfast.

94MarthaJeanne
Editado: Out 16, 2021, 12:58 pm

I forgot to include the picture.

95fuzzi
Out 17, 2021, 8:29 am

96MarthaJeanne
Nov 11, 2021, 2:38 pm

>83 MarthaJeanne: Another sugar free ginger banana bread is now in the oven. Only because I had over-ripe bananas, of course. This one has raisins and nuts and treacle. (OK, almost sugar-free. 1 T treacle.)

972wonderY
Editado: Nov 12, 2021, 10:02 pm

For once I made a sweet dish that I can offer here. It’s an old favorite with my kids. The name it was given by an old friend is Dessert Crap. It is layers of Graham cracker, cream cheese, chocolate pudding and whipped topping.

Something like this:

98MarthaJeanne
Editado: Nov 19, 2021, 5:04 pm

>91 MarthaJeanne: Again made a small fruit loaf from part of the bread dough. This time dates, walnuts, cranberries, mixed peel and spices. It's good.

And we need the bread. Didn't find any we liked at the mall this afternoon.

The flour this time is a mixture of Spelt and Waldstaude, which is an early type of rye, but not very rye flavoured.

99MarthaJeanne
Editado: Dez 2, 2021, 7:53 am

Samoan shortbread from the latest BBC Good Food. It's even Vegan, being made with coconut oil and milk.

I added a spice mix heavy on cardamon to the first batch, and used my new cooky print roller.

The second batch is reduced sugar and cinnamon. No fancy designs.

They are still baking, but the dough is good.



If it sounds silly to make two batches, well I wasn't sure about making a double batch, so made a single one. It used half my box of coconut milk, a bit less than half of the coconut oil, both bought for this recipe. Then I decided to use my spice mix without cinnamon. I got them in the oven, and realized 1) it was really really easy 2) the bowl etc. were already dirty 3) It wasn't all that many cookies. I could eat those up in a few days all by myself. So I made the second batch and made it specifically for Jerry.

We'll see what he thinks. I like mine better.

100fuzzi
Dez 2, 2021, 11:24 am

>99 MarthaJeanne: I used to bake a LOT of cookies before Christmas...what's another batch when the bowl is dirty, the spices are on the table, and the flour and sugar canisters are at hand?

101MarthaJeanne
Editado: Dez 8, 2021, 12:36 pm



There's more panettone around than we can eat.

See https://www.librarything.com/topic/335680#7674280ff.

It's really light, and tastes very good. I took one next door.

102MarthaJeanne
Jan 13, 2022, 7:02 am

Today's version of ginger banana bread is in the oven. I still have three overripe bananas. I'm wondering if I should make a non-ginger batch as well. We all know which one I'm interested in eating.

103MarthaJeanne
Jan 13, 2022, 7:46 am

Ginger one is out. Non-ginger one is in.

104fuzzi
Jan 13, 2022, 7:56 am

>101 MarthaJeanne: I made a panettone a couple weeks ago but it was dry. I think substituting whole wheat flour may have contributed to the dryness and using extremely dehydrated fruits probably was the main culprit.

105MarthaJeanne
Jan 19, 2022, 4:21 pm

There are a regular bread and a fruit bread cooling down.

106MarthaJeanne
Jan 31, 2022, 12:24 pm

It was high time that I baked cookies again, and I decided on grown-up oatmeal cookies. (chili chocolate and Grand Marnier). It turns out I should have made those cookies weeks ago. Back when I made Panettone before Christmas I didn't mention that I 'always' make Poppyseed macaroons at the same time to use up the egg whites. Except this year I didn't because I searched and searched and could not find the right cookbook. Well, it was behind the book I used today, and came to light when I tried to push it back into place. So next Christmas I can have my macaroons again.

107lesmel
Jan 31, 2022, 8:02 pm

>106 MarthaJeanne: Those oatmeal cookies sound delicious!

108MarthaJeanne
Fev 1, 2022, 2:29 am

It's funny how much difference such little changes make. They are very good.

109MarthaJeanne
Fev 3, 2022, 2:10 pm

My mother informs me that Saturday is 'Eat Ice Cream for Breakfast Day'. She is giving a party for a few friends in her care home apartment. If you have children at home, they would probably appreciate ice cream on their pancakes.

If you decide to celebrate, let's see some pictures.

1102wonderY
Fev 3, 2022, 6:02 pm

Well, drat! I just returned from the grocery, and was tempted to buy neopolitan (sp) ice cream sandwiches; but I didn’t. Ice storm is incoming here.

111fuzzi
Fev 4, 2022, 2:00 pm

>110 2wonderY: eating ice cream during an ice storm? Hmm.

Then again, I drink hot coffee even during a heat wave.

1122wonderY
Fev 4, 2022, 2:01 pm

>111 fuzzi: Right. That’s one reason I said no.

113MarthaJeanne
Fev 5, 2022, 4:00 am

114fuzzi
Fev 5, 2022, 6:16 am

>113 MarthaJeanne: that looks like fruit compote my mother used to make. I don't have her recipe. 🙁

115MarthaJeanne
Editado: Fev 5, 2022, 6:28 am

This was a banana, two apples, a small grapefruit, a can of pineapple, a jar of mango pieces in pineapple juice, a handful each of raspberries and blueberries with the juice of half a lemon. Basically what I had, or found at the supermarket yesterday. Served over raspberry and mango ice cream, that being what I have in the freezer.

There is plenty of fruit salad left.

116MarthaJeanne
Editado: Fev 12, 2022, 12:45 pm



The new BBC Good Food had a recipe for date walnut loaf and I had dates and walnuts to use up. I halved the sugar and added 2t Ras el hanout. They have a bit of a bitter note, but good. Besides, I'll probably top mine with Sticky toffee sauce.

Oh, yes, and not really loaf because I used fancy pans. What's the point of having them if they just decorate the kitchen?

117fuzzi
Fev 14, 2022, 10:35 am

I made the Panettone again, but used white flour instead of whole wheat. It came out perfect.

Since I still have half a canister of white flour to use I think I'll be making more Panettone...

118fuzzi
Fev 14, 2022, 2:38 pm

My father was frustrated at not being able to find bran muffins in the grocery stores, so I decided to make some.

Not ONE store in the area carried bran! And I didn't want to use bran cereal (with sugar) in the muffins.

I found an organic source for bran online and ordered 4 bags. I used a recipe from my Joy of Cooking book, and they are DELICIOUS.

119MarthaJeanne
Editado: Fev 18, 2022, 8:42 am

There is a woman's monastery somewhere in Austria that has a few very good walnut trees. After harvest, the nuns shell them, and they are marketed through the shop at Schottenstift. They come in slowly, and are in great demand, so part of my fall schedule is to stop in at Schottenstift and put my name on the reservation list. Last year, to my great horror, I was told that they weren't taking reservations, as the trees had an infection that destroyed the nuts. That last date walnut loaf was made with supermarket nuts. Oh, the dismay!

However, I was downtown on Wednesday, and stopped in at the shop. They sell a lot of other niche products, as well as books. Besides they are just over half way between my first stops and the Ubahn station I like to head for. It is a safe place to go into and just sit for however long I need before finishing my walk. I needed the sit down, but hardly had I entered the store when 'what to my wondering eyes did appear' but the plastic freezer bags of walnuts! Apparently a few were usable after all, and I could get some!

I wasn't greedy, I just took one (1/2 kilo) bag. Also two boxes of poppyseed cookies and two books of life 100 years ago, once I was ready to continue walking.

Now, what to bake?

ETA Found a walnut oatmeal cookie recipe online that looks easy and I have all the ingredients (or my preferred substitutes). They are in the oven.

120toast_and_tea
Fev 27, 2022, 1:25 pm

This morning I had a cup of Yorkshire Biscuit Brew in my mug that says "tea is the finest solution to each catastrophe or conundrum that the day may bring" & I had it with some buttered toasted milk bread & a yogurt.

121MarthaJeanne
Mar 14, 2022, 11:23 am

On Friday the supermarket had the first rhubarb of the season, so I now have rhubarb pan dowdy in the oven.

122nrmay
Editado: Mar 15, 2022, 11:40 am

This week I made turkey vegetable soup, adaptated from a recipe in an old Farm Journal cookbook, America's Best Vegetable Recipes
I also made lemon nut bread from the Rise and Dine cookbook and
'Nancy's Heart Healthy Granola' from Savour the Inns of Asheville.

My husband baked an apple pie yesterday, THE BEST apple pie ever! Recipe in an old The Good Housekeeping Cookbook.

123nrmay
Mar 15, 2022, 11:38 am

>120 toast_and_tea:
"tea is the finest solution to each catastrophe or conundrum that the day may bring" . I like this!

124fuzzi
Mar 16, 2022, 7:46 am

>122 nrmay: my mother used to use recipes she'd clipped from Good Housekeeping magazine.

125nrmay
Mar 16, 2022, 1:27 pm

>124 fuzzi:
I had not looked at the magazine for decades. Just checked and discovered it's still being published, and has been since 1885, 135 years! My old GH cookbook is practically vintage - c.1973.

126fuzzi
Editado: Mar 17, 2022, 7:34 am

>125 nrmay: my mother used to get Good Housekeeping and Redbook, and one other, maybe Ladies' Home Journal?

Here they are, the magazines I remember my mother reading:

Better Homes and Gardens (1922-)
Family Circle (1932-2019)
Good Housekeeping (1885-)
Ladies’ Home Journal (1873-2016)
McCall’s (1873-2002)
Redbook (1903-2019)
Woman's Day (1937-)

Thanks, Wikipedia!

McCall's had a page for Betsy McCall, a character whose image was printed every month on a page. We'd cut out the entire page, glue the Betsy image on cardboard then cut it out. There usually were clothes printed on the page that we would cut out and use with our Betsy paper dolls.

127MarthaJeanne
Editado: Mar 17, 2022, 7:53 am

When we lived in India, (1964-1968) Grandma would send us those pages every month. But the one I really remember was instructions for crocheting a doll's poncho. First time I ever crocheted, but I'm still at it.

128MarthaJeanne
Jun 3, 2022, 1:03 pm

I must be feeling a lot better. I just put cheese, oat & spring onion soda bread in the oven.

https://www.bbcgoodfood.com/recipes/cheese-oat-spring-onion-soda-bread

I used two spring onions, not four as ours were quite big. I used a much bigger amount of dill mustard than the small amount of Dijon mustard it called for. We had a noon dinner downtown (Focaccia and seafood salad) so the evening meal will be simple. This bread with cold cuts should be just right.

129MarthaJeanne
Editado: Jun 3, 2022, 1:49 pm



It's good!

130MarthaJeanne
Editado: Jul 13, 2022, 3:11 pm

I made real bread today. A main spelt loaf with some rye and a porridge mixture of flakes and seeds. Part of the first rise got made richer and fruit added (apple, banana, red currants, raisins) Oh, and spice, and ended up bigger than the main loaf. The fruit loaf is very good. I've missed these. Guess I'm slowly getting my energy back.

I like my own baking better than most bought stoff.

1312wonderY
Jul 13, 2022, 8:23 pm

I’m glad you’re starting to get your energy back. It’s disconcerting, eh?

I can contribute blackberry cobbler. Do you want it warmed with a scoop of ice cream on top?

132MarthaJeanne
Jul 13, 2022, 11:40 pm

Oh! Yes, please!

133MarthaJeanne
Editado: Set 4, 2022, 10:42 am

https://www.goodfood.com.au/recipes/raspberry-and-yoghurt-loaf-20140304-3465y



Oh, dear, looks like someone has been at it already.

I nearly panicked because I couldn't find this pan. Back 20 years ago we would take guests to Chamonix from Geneva. Jerry would take them up the cable car, but I know that's too high for me, so I would walk down the main shopping street to a wonderful kitchenware store. Of all the things I bought there, this was and remains my favourite. Note: I should have made 1 1/2 recipes to fill the pan properly. Next time.

134MarthaJeanne
Editado: Set 18, 2022, 6:56 am

I decided I had to try the 'Aprikosen-Gugelhupf mit Lavendel' (Apricot Bundt Cake with Lavender) from La Pasticceria Italiana using our blood peaches instead of the apricots. Almost left this too long. Jerry harvested the last of them yesterday, and it was about the right amount. Other than that and the normal (whole grain flour, less sugar) I only used half the lavender it called for, and four eggs for the three, as I buy fairly small eggs. Given a choice of sour cream or buttermilk, I chose the later. I suspect that there will be plenty of lavender for me, and more than enough for Jerry.

You do notice that the author is a profi baker, probably with several underlings to get things ready and do the heavy work. No, I did not use a whisk to beat the butter and sugar together. Although that could be a translation issue, I guess.

It will be something of a relief to finish raking up the fallen peaches. Rotten peaches underfoot are not really fun. This is the second big crop we've had. The first was not quite ripe when we last went to the UK. I alerted a neighbour, and she made some very good jam that year. These were not really very good, due to the hot dry summer. I cut off one branch today, and another needs to come as well, but that one needs the saw and a helper.

I'll leave the final decision on buying the book (current copy is from the library) until I've tried the cake.

135fuzzi
Set 18, 2022, 11:06 am

>134 MarthaJeanne: could you post the recipe, too?

136MarthaJeanne
Set 18, 2022, 11:17 am

137MarthaJeanne
Set 18, 2022, 11:30 am

225 g apricots (fresh)
320g flour
1/2 t baking powder
1/2 t baking soda
170g butter (room temp)
250g sugar (I used 200)
3 eggs
10 g dried lavender flowers (5 g is plenty) (chopped fine)
grated lemon peel
mark of 1 vanilla pod (I used powdered)
salt
180 g sour cream or buttermilk

Cut up fruit

Sift flour with baking powder and soda.

Beat butter, adding sugar as you go. Beat in eggs one at a time. Add flavourings, flour, sour cream, then fold in the fruit. Bake at 180 (160 hot air) for 50 minutes.

Jerry likes it, but complains that he is burping lavender.

I think another time I would be happy with 3 medium eggs, and certainly more fruit, if I had it.

1382wonderY
Set 18, 2022, 12:09 pm

>136 MarthaJeanne: Oh, that looks marvelous!! I think I have acquired the ability to smell pictures and text recently, so I can say it smells delicious as well.

There seems to be plenty for everyone; but I guess I can share my small stash of individually sized pumpkin cheesecakes, made by my cousin’s daughter.

139fuzzi
Set 19, 2022, 9:43 am

>137 MarthaJeanne: Thanks so much!

140MarthaJeanne
Set 24, 2022, 12:11 pm

I just put a strudel in the oven. https://www.goodfood.com.au/recipes/helen-gohs-apple-blackberry-and-bay-leaf-str...

I really wanted to try this, and finally got my hands on some (very overpriced) blackberries. Of course the recipe goes against everything I know about making Apfelstrudel. I finally realized that if you had only ever used filo pastry for things like baklava and never read a proper Austrian strudel recipe, this is probably what you would come up with.

My dough is certainly smaller pieces than hers, so I made two strudels of 4 layers instead of one of 6.

There is also a savoury strudel in the oven, using puff paste and filled with ham, horseradish flavoured fresh cheese, and rattat whatever from the freezer.

141MarthaJeanne
Set 24, 2022, 1:02 pm

142fuzzi
Editado: Set 24, 2022, 3:14 pm

>141 MarthaJeanne: nummy!

I have two bags of peaches in the refrigerator, and I need to use them before they spoil. I decided to make a peach cobbler using the peaches and canned refrigerator biscuit dough. I read many recipes on the internet before I went back to my Rombauer (Joy of Cooking). I'm going to use her directions for the peach filling and use the canned biscuits on top instead of dough.

I'm sure it will be edible.

143MarthaJeanne
Editado: Set 24, 2022, 3:39 pm

You really can't beat Rombauer. Mine is a fourth edition. Mom bought hers when we lived in India and she discovered that Betty Crocker was no help when dealing with a live chicken from the bazaar. The other one I depend on is Fanny Farmer, eleventh edition, as with Joy, this is from the 60s. I actually bought a newer one at one point, but it was missing several of my favourite recipes.

I may own a few hundred others, but these are the two I could not do without.

144fuzzi
Set 24, 2022, 6:32 pm

>143 MarthaJeanne: mine was a gift from my mother the first Christmas after I was married, almost 42 years ago. The binding is a little loose, the pages are spotted, but it has served me well.

1452wonderY
Set 24, 2022, 9:09 pm

Looks like I got here after the baking utensils were all scrubbed up and everything wiped down. Perfect! Yes, May I have a piece of the cheese strudel, please?

146MarthaJeanne
Editado: Set 25, 2022, 12:59 am

>145 2wonderY: Nope. Jerry has claimed the last piece for breakfast. If anyone gets to take it away from him, that would be me.

>144 fuzzi: I read about a woman who took care of a family while the mother was in hospital for quite a long time. The children said, "She made all our favourite meals! It tasted just like you make it." When asked, "How did you know what to cook?" ""I just made the most splattered recipes in your cookbook."

147MarthaJeanne
Editado: Set 25, 2022, 9:01 am

On the blackberry apple strudel, I have to say that my future strudels will be traditional Austrian ones.

1. Putting sugar between the layers of dough does seem to make it less likely to crumble apart and make a mess when eating. It also makes the strudel a lot sweeter than it needs to be, and strudel is supposed to be crispy, flacky, and yes, messy.

2. Between the traditional very thin raw slices and this recipe's precooked chunks, I prefer the texture of the slices, and think they are also less work. The only advantage would be if the extra flavours from the vanilla and bay leaf were more noticeable.

3. Marzipan is not a bad addition, but ground almonds would do the same with less sugar.

We prefer an unsweetened strudel, with even a bit of lemon juice if the apples are very sweet. This is fairly standard, although some people do use a small amount of sugar.

The big controversy is whether or not raisins belong in the strudel. I'm a qualified yes - I really prefer dried cranberries. Obviously, that is moot if you add blackberries. Using dried fruit in the filling helps avoid too much juice.

And while the bay isn't bad, it certainly isn't great, either. I'll stick with cinnamon for the most part.

ETA A kitchen towel works much better for rolling the strudel than Backpapier.

148MarthaJeanne
Editado: Dez 1, 2022, 7:48 am

Sorry, I've really not been doing well, and energy for baking has been nonexistent.

I have pulled myself together enough to make my standard chili chocolate and oatmeal cookies. I'm looking forward to eating them, but the baking has not been easy.

Flour - the open bag of spelt is very coarse ground, and not suitable for cookies. Found a bag of finer spelt, but something has been in it. Use by date is Dec 30 2022, so I decided to use it after sieving. Well, you can tell that I don't do that often, as the only sieves I could find are much too fine. Finally used my chinois but it was a struggle. Next, needed the oatmeal. Found the really big flakes, but not the fine ones. Had to use the stick blender on them. Also only 70g and not the 80g the recipe wanted.

They are out now, and they had better be worth it!



Maybe I'll try something Christmasy next, but don't count on it.

1492wonderY
Dez 1, 2022, 10:01 am

/looks good to me! Not too spicy, I hope.

150MarthaJeanne
Dez 1, 2022, 10:08 am

No, just a tiny bit of tingle. The recipe actually calls for 150g of the chocolate, but currently the bars are only 100g, so I use one bar and replace the rest with 100g of British mixed fruit (ie mostly raisins, currants and sultanas). The book came out in 2014, so I suspect that the bars were bigger back then.

151MarthaJeanne
Editado: Dez 24, 2022, 1:13 pm

There is panettone in the oven. Merry Christmas!

1522wonderY
Dez 24, 2022, 6:43 pm

Wow! I can almost smell it.

On a whim, I bought a big jug of Irish Cream, and we’ve been spiking mugs of hot chocolate. Would that compliment the panettone?

153MarthaJeanne
Editado: Jan 9, 2023, 7:39 am

I got energetic or something. We had three overripe bananas so I decided to make the sugar-free banana bread from BBC that I like so much. (There was also a bit of pressure from you know who.)

Which is all very well and good, but I haven't had any mincemeat this Christmas, and I have been eying Delia's Whole food mincemeat slices, thinking that a layer of sliced apples over the mincemeat would be a nice addition Delia's Christmas. So that's in the oven, too.

The thing with mincemeat is, while I really like it, it's awfully rich, so I usually thin it down with chopped apple. On the other hand, bit of marzipan is also a welcome addition (not this time) although it doesn't make the result less rich.

154melissabnmi1
Jan 9, 2023, 7:38 am

Este utilizador foi removido como sendo spam.

155MarthaJeanne
Jan 9, 2023, 7:40 am

She's got a bit of nerve, spamming while I'm editing my post!

156MarthaJeanne
Jan 9, 2023, 7:54 am

1572wonderY
Jan 9, 2023, 8:34 am

So glad you are getting your energy back! Yes, please, I will try some mincemeat.

158MarthaJeanne
Jan 9, 2023, 8:39 am

I alreadt did. It's good. And I have to eat the whole thing, poor me. Even if Jerry liked mincemeat, which he doesn't really, it's way too much sugar for him. So I will make the ultimate sacrifice, and eat mincemeat, leaving the banana bread for him.

159MarthaJeanne
Editado: Ago 28, 2023, 7:20 am

I just put pear ginger cake in the oven. Rather loosely based on https://www.bbcgoodfood.com/recipes/pear-ginger-loaf-cake.

Our butter comes in 250g packs, and most recipes need multiplying for my 6 mini loaf pan, so I used the whole pack. Even for pound cakes, like this one, I reduce the sugar, so just used the 100 g brown. My eggs are small, so I used 3. At this point I added a teaspoonful each of ginger and the mocha mix spice from Babette's. No cinnamon this time.

Flour was whole spelt - 250 to march the butter. More ginger than it called for. I like ginger. I will brush it with ginger cordial when it comes out, but I don't like cake soaked in liquids.

Like I said, loosely based.

1602wonderY
Ago 28, 2023, 8:24 am

Aha! The Moscow Mercedes method at work!

161MarthaJeanne
Ago 28, 2023, 8:51 am

Yup. But I did stick to the ginger and pear.

BTW It's very good.

162MarthaJeanne
Editado: Set 11, 2023, 10:36 am

My sister-in-law and her husband arrived as I was taking Basil-orange cookies out of the oven this afternoon. I have never had so much basil without flowers before. The (bitter) orange was also from the garden. I blitzed the basil with the sugar in stead of chopping ir fine. I'm not sure I would do that again, but it did work, and the cookies are very good. I did not roll the balls in sugar or flatten them.

https://nancy-warner.com/2012/04/26/orange-basil-cookies/

There are four of us eating two batches of cookies today, so they will go fast.

163MarthaJeanne
Set 11, 2023, 10:36 am

My upload just worked.

1642wonderY
Set 11, 2023, 10:47 am

Are there any left?

165MarthaJeanne
Set 11, 2023, 11:48 am

Oh, yes, a few still.

166MarthaJeanne
Editado: Set 20, 2023, 12:35 pm

I have a cookbook from 1963 called Eat, Drink and be Healthy. I decided to make the Carrot Oatmeal Cookies today. The reason I haven't made them in a long time is that they are very good against constipation, and Jerry won't eat them. But he's not here.

Back when my first child was born, I was naive, truthful, and obedient. When the nurses asked if I had had stool I said, "No." instead of asking how that would be possible after an enema and hospital food with no fibre. I took the pill they gave me, and proceeded to enjoy two days of diarhea.

So for the other two, I not only decided to lie, but I baked these in advance, and had several small bags of them in the freezer. Jerry kept me supplied. This was quite effective.

167MarthaJeanne
Out 5, 2023, 8:40 am

I've been reading Wie das duftet! (from the library) when I realized that the recipe for Apfelkuchen called for the variety I bought yesterday. So...

Ok, Whole spelt flour instead of wheat. sugar reduced, some of the apples replaced by raisins. I like raisins in Apfelkuchen. I also added spices including a good amount of cinnamon. The dough tastes good.

168MarthaJeanne
Editado: Out 5, 2023, 9:58 am



I'm thinking, maybe I need this cookbook.

1692wonderY
Out 5, 2023, 12:25 pm

>168 MarthaJeanne: I have to look away! Arg! Too far for a quick visit

170MarthaJeanne
Editado: Nov 7, 2023, 9:55 am

I've made a second recipe from Gugelhupfglück.



This one is a yeast dough with a pistachio filling.

I want my own copy soon so I can write in comments.

171MarthaJeanne
Editado: Dez 7, 2023, 8:36 am

>3 MarthaJeanne:

I'm making the gingersnaps again.

I should have mentioned that Loren Gould is listed on LT.

1722wonderY
Dez 7, 2023, 8:44 am

Oh! I forgot to mention I made perhaps the last blackberry cobbler I ever will. I made two and one is still available and I’ve got fresh whipped cream for on top.

173fuzzi
Dez 12, 2023, 6:40 am

Here's a helpful hint if you're using an unusual size instead of standard/large eggs in a recipe.

When I was planning to make pumpkin pies for Thanksgiving I realized I had bantam eggs, and the recipe called for large.

I wasn't able to find a conversion chart online, and figured I was going to have to approximate.

And then there, on my mom's recipe, I read "6 lg eggs (1 Cup)".

Thanks, Mom!

174MarthaJeanne
Editado: Dez 12, 2023, 8:32 am

Large eggs are 63-73g

My eggs usually aren't large so I tend to throw in an extra if the recipe calls for more than one. (I tend to buy kilo boxes of ungraded eggs. Sometimes they are even smaller than normal.)

175MarthaJeanne
Dez 12, 2023, 12:25 pm

I had a few cranberries in the refridgerator, so I threw them in a ceramic dish along with half an orange chopped up. I also chopped two apples, and added them in, along with some spice and a handful of brown sugar. (Cranberries are very sour.) I added a glug of wine and put it in the oven while it heated up. I mixed up some crumble with oatmeal. I chopped some walnuts. Most of the went into the crumble mix, but I also put some in the fruit. Once both the oven and the fruit were hot I layered the crumble on the fruit and baked it. It's only a very small portion, so it will go fast.

176fuzzi
Dez 12, 2023, 7:17 pm

>175 MarthaJeanne: sounds delicious!

177MarthaJeanne
Editado: Jan 6, 10:51 am

I've got a germgugelhupf ready to go into the oven. (Yeast bundt cake) Except I added an extra egg, and a few chopped apples, and the zest and juice of an apple, so I had to use both my big guglhupf pan and the mini bundt pan. Both have risen nicely, so there will be plenty to share.

178MarthaJeanne
Editado: Jan 6, 12:42 pm



Just in case some of you prefer your cake baked and not raw.

If you look at the big one you can see that they roseagain in the oven, just like they are supposed to.

1792wonderY
Jan 6, 1:02 pm

And I just put an angel food cake in the oven.
I’m having neighbors over for drinks later, and I’ve eaten all of the triple fudge cake.

180MarthaJeanne
Editado: Jan 7, 11:44 am

Bread just went in the oven. I used a mixture of whole spelt and wheat with some oatmeal today. There is a somewhat larger plain loaf, a small loaf with ham, cheese and onion, and a small, and an even smaller loaf with fruit and spices.

Thereis still about half the big gugelhupf left. The small one went to church with Jerry, and did not survive coffee hour.

181MarthaJeanne
Jan 7, 1:27 pm

Good bake. I really pulled out all the stops on the fruit bread. Lots of spice, crystalized ginger, two of my mini oranges chopped small, and lots of dried fruit. We are both enjoying it.

182MarthaJeanne
Jan 9, 11:16 am



I got some bio cara cara oranges today, so here are cara cara cookies.

183MarthaJeanne
Editado: Jan 13, 7:18 am

Cider Gingerbread Bundt cake is in the oven.

https://www.kingarthurbaking.com/recipes/cider-gingerbread-bundt-cake-recipe

Since I did get the boiled cider aka Apfeldicksaft yesterday. I mixed up a double batch of the spices so I could use the full mixture in the glaze. It's a good mixture. For me it involved mortaring nutmeg and whizzing allspice in a grinder. I actually had some ground allspice, but it didn't have any smell.

Another preparation was to figure out which pan to use. I have a small one and a large one. The recipe says to double for a large pan, nut it turns out my small one is 2 cups, My large one, like their small one is 6 cups. That is now clear. The recipe calls for 163g grated apple. When I weighed I had 167g, so I've probably spoiled the whole cake by using it all. Right?

Being lazy, I used just butter (the total weight of butter and oil). I cut some of the sugar, and will leave it out of the glaze. And I used 3 eggs, as mine aren't large. Other than that, I more or less followed the recipe. Oh, yes, whole wheat flour.

1842wonderY
Jan 13, 7:48 am

>183 MarthaJeanne: Perfect for a dark, cold morning breakfast.

185MarthaJeanne
Jan 13, 9:10 am

It's not bad mid-afternoon either.

186MarthaJeanne
Editado: Jan 14, 7:21 am

The nose knows. I had totally forgotten that I had rye crackers in the oven until I smelt something. Looks like my nose got it right.



The bread dough is formed and rising. Today I used a mixture of spelt, rye, and oatmeal (with added gluten), just to be different. The dough is sticky and heavy, but I just keep saying, 'It's rye. That's what you expect.'

I used the King Arthur Basic Cracker recipe - using sourdough starter for the liquid. All-purpose baking cookbook

What excellent crackers! If I do say so myself.)

187fuzzi
Jan 14, 6:50 pm

>186 MarthaJeanne: King Arthur flour was my mom's choice, and I haven't found any brand that works better.

188MarthaJeanne
Jan 14, 11:25 pm

>187 fuzzi: I use their recipes, not their flour.

189MarthaJeanne
Editado: Jan 16, 9:41 am

I have a cara cara cake in the oven. Based on https://thesweetestwhisk.com/almond-spelt-orange-bundt-cake/

Reduced sugar, whole spelt flour. I used butter (creamed with the sugar) instead of oil, and left out the flaxseed. Cake does not need to be aggressively healthy, and my version is already healthier than hers. Oh, and I added salt. The doctors keep telling me I need more salt.

Why this one rather than any other cara cara bundt cake recipe out there?

1) I have a bag of almond flour that needs to be used up.
2) I really like cardamon.
3) Boiling the oranges appealed to me.

Any one of those would have been enough.

I'm not going to glaze it, but I will mix cream cheese and cara cara juice to spread on each slice.

1902wonderY
Jan 16, 10:54 am

Oh YUM!

191MarthaJeanne
Jan 16, 10:59 am

Yes, it's good.

192MarthaJeanne
Editado: Jan 27, 3:19 am

Lesmel sent me down a web wormhole this morning. I started searching for bacon cookies.

No, not cookies with bacon and peanut butter, but no flour.

No not 'maple' that uses flavouring.

What is this 'cookie butter' this recipe calls for? Turns out it's fat of some sort mixed with spiced cookie crumbs. Nope.

I have settled on https://www.food.com/recipe/bacon-cookies-436914 with two major changes. A pound of bacon seems an awful lot. 1/4 kilo should be enough. This recipe calls for a small amount of maple syrup, that I will replace with boiled cider. Normal 'minor' changes. I'll probably add at least cinnamon.

193MarthaJeanne
Editado: Jan 27, 7:07 am

Well, I've done the hard part. 1/2 lb. of bacon is plenty to fry up at once.

I have added chopped chili chocolate to the final third of the dough.

194MarthaJeanne
Jan 27, 7:48 am



The first sheet spread a lot and were very hard to handle, so I also added more flour. The second sheet are better. I like the chocolate in them.

1952wonderY
Jan 27, 8:52 am

>194 MarthaJeanne: Those look and sound marvelous! Thanks for sharing.

196lesmel
Jan 27, 10:36 am

>194 MarthaJeanne: Oh! Those look lovely!!

197MarthaJeanne
Editado: Fev 3, 10:57 am

Well, I had meant, really I had, now that I have gingerbread spice mix, to make another cider gingerbread bundt cake. However, as we were taking stock this morning we discovered that we had two very overripe bananas, and another two rapidly going that way. So after discussing the matter we came to the conclusion that the standard sugar-free banana bread would actually taste very nice using the gingerbread spice and boiled cider. So what's in the oven now is banana gingerbread. I think I will make a bit of the bundt cake glaze to spread on top.

I don't think you need a picture, and I don't know how to upload the smell. Sorry!

Good, but it would be better with some molasses in it.

198lesmel
Fev 3, 11:50 am

I have two bags of frozen overripe bananas and decided I was going to make banana bread today. How funny.

Hmm. Molasses in banana bread sounds delicious!

199MarthaJeanne
Fev 3, 12:26 pm

It sort of belongs with the gingerbread spice. But of course doesn't really belong in sugar-free baking. Not that that will stop me next time.

I use https://www.bbcgoodfood.com/recipes/sugar-free-banana-cake, but always play with the spices and fruit to suit my mood.

200MarthaJeanne
Editado: Fev 12, 10:36 am

Having bought a bunch of dried fruits for baking, I got out my big mixing bowl. Into it went a bag of sultanas, a bag of mixed dried berries, a double sized bag of raisins, a small box of mixed peel, and ai chopped half a bag of cranberries with some candied ginger. I knew This wasn't as good as the ginger they didn't have in stock. much tougher to chop. Oh, well. I mixed it all through with my hands.

Now that I have a big supply of mixed fruit I need to find containers for most of it. And of course, use some of it in cookies.

I settled on King Arthur's gingersnaps.
Butter instead of vegetable shortening, half the sugar, whole spelt flour, and the addition of some of my fruits soaked in orange juice. While I'm at it, more candied ginger and the rest of a bag of pecans.

Interestingly, the recipe gives notes on butter instead of shortening -softer, not as crunchy. Yes, these are chewy, not crunchy. Also, if you follow a link, on reducing sugar. There, they fail the half sugar version. "crumbly texture and minimal sweetness. Their spices taste harsh." Sorry, I like mine. So why? I bet part of this is the dried fruit. They make it sweeter, the bit of extra orange juice might actually help the texture. The butter could also have helped. I also didn't reduce sugar for the molasses, and they probably did.

Also remember - once you are baking internationally, even using weights, you aren't 'really' following the recipe. Flour isn't the same as flour. Butter isn't the same as butter. More or less, but American flour has more gluten than European flours. European butter seems to have more butterfat.

201MarthaJeanne
Editado: Fev 17, 7:21 am

I just found Yankee's recipe for Hermits

https://newengland.com/food/desserts/old-fashioned-hermit-bars/

but I think maybe we should finish the gingersnaps before making another spice and molasses cookie.

We also have a very goof fruit bread going. Delicious with cheese on top (if I do say so myself).

I was at Babette's yesterday. (Spices and Cookbooks) They gave me a sample of a new product: "Very Berry," an interesting spice powder. Ingredients are "Acaibeere, Cassis, Heidelbeere, Hibiskusblüte, Galgant, Kardamom, Rose, Vanille, Zimt." That is Acai berries, Black currant, blueberry, hibiscus flowers, galangal, cardamon, rose, vanilla, cinnamon. They suggest adding it to smoothies or apple crumble. Which is something else that might put off the hermits. Obviously I'm going to need a tin of this, don't you think? But what should I try first with it? It might also be a good addition to my fruit breads.

202fuzzi
Fev 17, 8:02 am

>201 MarthaJeanne: thank you for posting this. Hermits were a favorite of mine growing up in Connecticut. Whenever we visit family I buy several bags of them at a small grocery store that bakes them up fresh.

203MarthaJeanne
Editado: Fev 17, 8:49 am

Besides trusting Yankee Magazin, of the three recipes I looked at, this was the smallest batch. (2 cups of flour is plenty for the two of us.) It also had the most interesting spice mixture.

I agree with the comments that sau, "No icing!" I will probably replace a Tablespoon or two of the molasses with the boiled cider. I have become very fond of it.

In the meantime I have also seen a few recipes for graham crackers.

One included directions for making somemores in the oven. They put chocolate and marshmallows on the crackers and heat them under the broiler for just 30 seconds - so that the marshmallows don't brown. This is heresy! Marshmallows are supposed to brown! Then you obviously top with another cracker and serve while the are still hot.

Not so sure about the somemores, but graham crackers might be nice.

204MarthaJeanne
Fev 18, 1:28 pm

I made blueberry pecan muffins with about half of my spice sample. Very good. The only problem was in finding a really sugar- (honey, maple syrup...) free recipe for the basic muffin. Found at https://www.wikihow.life/Make-Savoury-Muffins and the results are very nice. They would also be good with their fourth suggestion.

205MarthaJeanne
Editado: Fev 24, 12:31 pm

Jerry is off to Geneva for the week. SoI thought the Hermits would be suitable.

I used the gingerbread mixture, the dried fruit mixture. Since I finally got the good preserved ginger again, I added a bunch. Spelt whole grain, reduced sugar, replaced a quarter of the molasses with boiled cider. The results are wonderful.

Now I need to make myself some real dinner. I should not just eat hermits. But they are very good.

206MarthaJeanne
Editado: Mar 3, 7:34 am

Cardamom-Spice Oat Cookies today.



BTW Herry got back in time to try the last hermit.

2072wonderY
Mar 3, 11:40 am

Rats! I missed the hermits! Ah well, I’d like some oatmeal cookies, please.

208MarthaJeanne
Editado: Mar 7, 8:19 am

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