Cooking Resources

Kylie1969 · 03-18-2013, 04:20 AM

YUM!

BoracayB · 03-18-2013, 10:50 PM

I made Cheez-its again. It's taken 3 times to get the time and temp. correct
in my little oven. Nice and crisp this time.
I tried Wheat Thins but without having malt syrup the taste is plain.
Have a long list to fill when I return to the old country for a vacation.

tinlizzie · 03-19-2013, 02:17 PM

Applesauce Oatmeal Quick Bread. Actually I baked this yesterday but didn't taste it until this morning, as it was too hot to slice last night when I finished. This recipe is an oldie -- PA Baker posted it back in March '07, and Alix bumped it last October with variations. It turned out well, chewy and not too sweet.

Speaking of crackers (my, how I love Cheez-Its), the local grocery's flyer this week got my attention with an ad for Nabisco Premium Rounds Saltine Crackers. New shape to me and seems sort of backwards. Better they should change their Ritz cracker shape to squares instead of vice-versa. I'm just thinking of the difference when cutting cookies or doughnuts -- the squares just seem so much more efficient than rounds which leave extra dough to gather up and re-form.

chopper · 03-19-2013, 11:16 PM

Made cookies tonight. The last few cookies are in the oven now..almost done. I'm glad because I am ready to relax!

Kylie1969 · 03-20-2013, 05:27 AM

All sounds great guys

chopper · 03-23-2013, 03:13 PM

Made a carrot cake with cream cheese frosting.

Only had one brick of cream cheese so added in a spreadable honey nut, and I think it turned out pretty good.

**Dawgluver** · 03-23-2013, 03:18 PM

Quote:

Originally Posted by chopper

Made a carrot cake with cream cheese frosting.

Only had one brick of cream cheese so added in a spreadable honey nut, and I think it turned out pretty good.

LOVE carrot cake!

GotGarlic · 03-23-2013, 03:35 PM

I'm going to make jalapeno cornbread tonight, to go with white chicken chili.

CWS4322 · 03-23-2013, 04:07 PM

Sounds great, GG. I'm waiting for the pesto-wholewheat bread to finish rising. I will turn it into garlic bread to go with the vegetarian lasagne I'm making (this has been an all-day project). The "noodle" dough is resting right now.