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Post by midtnmama on Jun 9, 2021 6:20:14 GMT -6
feather, I hope you will report which kind of cookie you liked best (the ones in the dehydrator or the others)
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Post by feather on Jun 9, 2021 6:27:13 GMT -6
feather , I hope you will report which kind of cookie you liked best (the ones in the dehydrator or the others) Honestly, these 'hard tack' like cookies, we really like but I don't think most people would like them because of the texture, they are hard, need to be broken into pieces so they can dissolve in the mouth, but they do taste great. It's time consuming to eat them. You know the feeling of wanting to nibble on something but not sit down to a meal, they are good for nibbling. (remember back to raising babies--teething biscuits, the texture is a lot like that)
The oat cookies, are also more like biscuits than cookies but moister and chewable, we keep them in the fridge. For really moist cookies, the black bean brownie recipe is very moist and sweeter than the others.
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Post by midtnmama on Jun 9, 2021 6:58:04 GMT -6
feather, I prefer a hard cookie, especially biscotti and like to dunk in coffee. I wish I liked black bean brownies. I tried them early on in my low fat journey and really hated them. Maybe now that our tastebuds have changed....
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Post by feather on Jun 9, 2021 8:36:06 GMT -6
feather , I prefer a hard cookie, especially biscotti and like to dunk in coffee. I wish I liked black bean brownies. I tried them early on in my low fat journey and really hated them. Maybe now that our tastebuds have changed.... Maybe taste beans, decide if black beans are your choice for black bean brownies. Maybe white beans would be better? They all have a little different taste, some more beany, some more starchy.
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Post by feather on Jun 26, 2021 14:32:48 GMT -6
We decided we liked the 'hard tack cookies' but to make them in little 1 inch pieces since they are so hard to break up we've taken to using a needle nose pliers to crumble them.
I baked the granola and then stuck it in the dehydrator to finish.
2 double batches of ww sprouted grain bread, 48 hamburger bun shapes, 96 slices of toast! Long morning that went into afternoon. Now I'm tired and hot.
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Post by feather on Jul 27, 2021 22:27:11 GMT -6
I have a killer recipe for zucchini bread that works for dehydrated zucchini. I used it today with carrots, fresh ones, shredded. 2 cups of carrots shredded, 3 carrots, packed into a 2 cup measure with water to fill. The bread turned out good again. I made a silken tofu honey and cinnamon sauce for on top. Everyone was happy with it. Moist and solid, tasty. I'm going to make the oat-sausage from www.nutmegnotebook.com/recipes-2/main-ingredients/ricegrains/breakfast-sausages/It's a good savory addition to almost anything savory. First thing tomorrow. I'll cook it until it is a 'mess', then refrigerate and then bake on a high temperature to brown both sides. I checked my freezer for processed sprouted grains, I have enough for another double batch, 4 cups of it for bread. Then I'll start sprouting grains again to make more ww sprouted grain bread.
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Post by feather on Aug 13, 2021 4:50:07 GMT -6
The zucchini bread and carrot cake type bread is in the oven baking. I was up too early, the house was pleasantly cool, so I thought, let's turn on the oven while we can.
I was up at 3 and for the first hour, it was quiet and I double checked that my quilts were outside hanging on the lines and not missing.
I am almost out of baking powder, but, a couple years ago DS came home with lbs of baking powder w/o aluminum, so I repackaged it in vacuum sealed bags and then put it in a container. We can't find it now. It's somewhere in the basement which we started searching at 4ish am. Mr feather heard us and took off on an errand about 5ish.
DS just found the baking powder, woo hoo! It was in a container that his previous company used to sell large amounts of slim-fast in, labeled baking powder which is what it should say. We overlooked it in the pantry and we ended up going through 5 gallon pails to look for it.
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Post by Tim Horton on Aug 19, 2021 14:30:57 GMT -6
Sweetie made scones the other day.. They were triple wild berry.. Holly grape, wild Saskatoon berry, wild pin cherry... \ They went fast..
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Post by feather on Aug 19, 2021 20:33:39 GMT -6
Tim Horton, scones sound delicious. I'm baking 4 lbs tortilla (or at least most of them), into tortilla chips tonight. Mission corn tortillas in the big bag. Then I'll bag them up into bags and seal them, and we'll be using them to eat salsa.
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Post by feather on Aug 21, 2021 14:05:03 GMT -6
Besides the heat of the day baking everyone here?
Zucchini bread w/pear and almonds, whole wheat of course, 70 minutes baking time. 2 large loaves.
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Post by feather on Aug 23, 2021 20:59:52 GMT -6
We're going through zucchini bread fast, so 2 more loaves of zucchini bread w/pear and almonds, ready in less than an hour. Large loaves, 3 cups ww flour each.
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Post by feather on Sept 1, 2021 11:16:37 GMT -6
2 more zucchini breads done, this time with apple sauce and almonds, a sugared top.
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Post by jwal10 on Sept 1, 2021 18:01:37 GMT -6
8 loaves of zucchini bread, 2 with chocolate chips, 2 with pecans, 2 with walnuts and 2 as muffins with walnuts and raisins....James
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Post by feather on Sept 1, 2021 19:05:58 GMT -6
8 loaves of zucchini bread, 2 with chocolate chips, 2 with pecans, 2 with walnuts and 2 as muffins with walnuts and raisins....James Man when you bake you really bake a lot! (and canning too!) They sound delicious.
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Post by feather on Sept 9, 2021 9:54:36 GMT -6
Baking 2 batches of oat cookies, sweetened with banana, pear sauce, honey, cinnamon, raisins, oats.
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Post by feather on Sept 14, 2021 12:20:58 GMT -6
I'm finally getting around to making bread. Just two loaves worth of hamburger bun shape for DS today. Oatmeal whole wheat. Hopefully they'll be baked before I need to put tomato sauce in jars for canning today.
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Post by feather on Sept 22, 2021 15:04:35 GMT -6
2 large loaves of zucchini bread with ground almonds, topped with large crystal sugar.
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Post by feather on Oct 3, 2021 13:51:33 GMT -6
Two batches of granola. Simply, oats and cinnamon, mix together with pear sauce (that didn't seal) until moist but not sopping. Bake at 250 deg F for 3 hours. The more you stir the smaller the clusters, the lack of stirring, the larger clusters.
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Post by nbc3mom on Oct 12, 2021 11:24:01 GMT -6
Chocolate chip cookies. I like to have cookies in the freezer for the kids and grandkids. And DH.
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Post by feather on Oct 17, 2021 13:42:53 GMT -6
I was looking for baking yeast, which I just used up in DS's oatmeal ww bread and I couldn't find more, put it on the list. Looked in the freezers and pantry and buckets, cabinets, downstairs pantry...nope.
Found the last quarter of a chocolate cherry fruitcake frozen and well wrapped, from christmas. I cut it up and it's just as delicious as ever.
Made the bread, which is almost done rising, bun shapes, he likes those too, and once sliced, they fit in the toaster.
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Post by feather on Oct 19, 2021 12:27:52 GMT -6
I'm hopeful the cookies get made today in the middle of making a jam/puree or two, canning, dehydrating.
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Post by shin on Oct 19, 2021 20:40:40 GMT -6
Garlic knots today, as a side for the stew. Hard to resist garlic knots!
But I prebought the dough. I can't get a dough that tastes like pizzaria/garlic knot dough on my own. Wrong yeast? I don't know.
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Post by feather on Nov 23, 2021 12:43:52 GMT -6
shin , the pizzaria doughs, they often make on one day, then refrigerate until the next. It kind of sours the dough, with a nice tangy flavor while hydrating the flour. It makes it easier to work with. I'm guessing they use the same kind of yeast most of us do. I'm baking ww squash bread, just a cup of squash added to the basic ww/water/yeast/gluten mixture. I'm going to use most of it for dressing/stuffing. I haven't decided on a shape yet. Maybe long flat pieces like buns, for more crispy crust, which we love. After it cools, I'll cut it in cubes, then bake it on low until dry and crispy. Whatever I don't use for stuffing I can use for bread crumbs and dehydrate those when the squash in the dehydrator is done. I like having the dried crumbs in jars, for breading or topping.
edit: the bread turned out good. I cut out some slices for the freezer and cubed the rest.
Now making oat fruit cookies.
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Post by feather on Nov 26, 2021 13:37:54 GMT -6
2 large loaves of zucchini-apple bread, w/dehydrated zucchini and dehydrated apple slices. This will be a great snack to have on hand, plain or with jam.
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Post by feather on Dec 8, 2021 19:44:13 GMT -6
3 cups of butternut squash seeds, that I'd frozen, now cleaned, and baking. I put in a little soy sauce, and salt and mostly just in water, so they won't be very salty. I just want them to get crispy. I'll have to keep a watchful eye on them.
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Post by feather on Dec 21, 2021 20:29:43 GMT -6
So far, 3 half-sheet pans of short bread. 2 half-sheet pans of almond short bread. It's not real late, so I may make the peppernut dough and refrigerate it to bake tomorrow.
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Post by feather on Dec 22, 2021 17:59:25 GMT -6
I made the little peppernuts, 3 half sheet pans. As I made the second batch of dough, I realized the first batch was shorted by 4.5 oz of butter. They were still good, they weren't actually for mr and me. I doubt it is noticeable. The second batch is just coming out of the oven, three more pans (and we made spaghetti in the middle of the mess in the kitchen). I'm sure they'll be fine, just richer. I planned to make the Christmas Crack yet today. I will try. My back started screaming a little after the second batch of rolling them out. I'll rest it and then go for the CC. Done, three batches. midtnmama , the peppernuts taste like we want the hard tack cookies to taste. I can't imagine how to make them thin enough so that they won't crack our teeth or jaws. I think they'd be the same recipe, no egg and no butter.
edit: 14 half sheets of cookies and crack, only one I burned, not bad odds, for me.
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Post by Tim Horton on Dec 23, 2021 2:43:53 GMT -6
Today Sweetie made Shepherds pie for Shellie and family, us, and one for the freezer Christmas eve.. Mashed potatoes... Cranberry, grape, whip cream salad... And bisquits..
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Post by feather on Jan 1, 2022 10:34:14 GMT -6
2 large zucchini orange breads-natural sweetness from the pear sauce, oranges blended, and honey added. midtnmama, I wanted to mention that I read that you can take this type of bread, slightly sweet quick bread, slice, then bake or dehydrate the slices, for something like biscotti. I remember you mentioned you enjoyed biscotti. We tend to go through it pretty quickly and I haven't tried it yet.
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Post by Tim Horton on Jan 24, 2022 14:21:48 GMT -6
Day before yesterday Sweetie made home made pizza from a lot of left over fridge things.. She also made 2 loaves of bread.. Very good..
We have several bananas that need used up... I'm looking forward to that treat...
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