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Old 03-27-2013, 02:42 PM   #241
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I'm baking sweet potato chips for snacking. I've just about abandoned baking bread and sweet things because they're really not that good for me - love 'em too much. Can't even trust myself by freezing leftovers because I know where they are.
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Old 03-27-2013, 02:54 PM   #242
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I'd like to try using one of the "fancy" blades on my benriner on these sweet potatoes. Duh. Can't figure it out (pity me). I Googled it and among the unhelpful sites listed, one said "why don't they just sell Benriner boxes smeared with blood?". Well, I haven't cut myself yet (knock on wood), but I'm not real adventurous. I'd like to see a video of some smarter person than I taking out the flat blade (which I did manage to do) and fitting the slicer with the shredding blade that came in the box. Any helpers out there? (Need a pitiful-looking smilie.)
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Old 03-27-2013, 05:06 PM   #243
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Originally Posted by tinlizzie View Post
I'm baking sweet potato chips for snacking. I've just about abandoned baking bread and sweet things because they're really not that good for me - love 'em too much. Can't even trust myself by freezing leftovers because I know where they are.
You are not alone!

I didn't even freeze a box of Girl Scout Thin Mint cookies this year!

When I read the pantry thread I started thinking about tossing all of my baking ingredients because they are getting stale!

Now about those chips are they sweet or savory?

I could see them dusted with cinnamon and nutmeg or with garlic powder and cayenne!

Please share the results!
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Old 03-27-2013, 06:57 PM   #244
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Strawberry and rhubarb is good too, but just rhubarb is yummy on its own. Love that pie!
Yum, never thought of strawberry and rhubarb
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Old 03-27-2013, 07:32 PM   #245
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You are not alone!

I didn't even freeze a box of Girl Scout Thin Mint cookies this year!

When I read the pantry thread I started thinking about tossing all of my baking ingredients because they are getting stale!

Now about those chips are they sweet or savory?

I could see them dusted with cinnamon and nutmeg or with garlic powder and cayenne!

Please share the results!
Wow, AB! No cookies at all in the freezer? It's pity party time. I bought some of those Danish sugar cookies around Christmas time because I needed a new tin (yeah, sure). I absolutely must put what's left of them at least in the freezer, if not someplace else, like the safe deposit box at the bank.

Oh, yes, the s.p. chips. Actually, I don't put anything on them - just dry them out au naturel. I like them a lot that way when they're nice and crisp. Oh, heck. I like them even when they're leathery little chews.

While the oven was hot I baked a canfull of the Wolfe Pit roasted chickpeas - found the recipe here on DC a couple of days ago or so. Now those have seasonings, lots of powdered stuff - onion, garlic, cumin, cinnamon, cayenne, mustard, s&p w/EVOO to make them stick. I think that's all. Haven't tried them yet, but they smelled great in the oven.
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Old 03-28-2013, 11:35 AM   #246
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Never thought to pair rhubarb with blueberries, but saw this recipe today. May need to try this sometime.
"Bluebarb" Coffee Cake recipe from Betty Crocker
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Old 03-28-2013, 11:57 AM   #247
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I do not like rhubarb pie...and I know I'll have to make at least two while I'm in MN. I do, however, like rhubarb as an ingredient in savory dishes. And the rhubarb - strawberry combo, I think that is Canadian. I also do not like that combination (nor does my brother, who does, however, love rhubarb pie).
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Old 03-28-2013, 12:38 PM   #248
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I do not like rhubarb pie...and I know I'll have to make at least two while I'm in MN. I do, however, like rhubarb as an ingredient in savory dishes. And the rhubarb - strawberry combo, I think that is Canadian. I also do not like that combination (nor does my brother, who does, however, love rhubarb pie).

I am not a big fan of the strawberry rhubarb combination either. I think in my case it is because we lived in a climate where they were never available fresh at the same time. We did have some form of rhubarb on the table everyday in the spring rhubarb pie, crisp, upside down cake and a sauce similar to apple sauce. My Grandmother called it pie timber. It was the first fresh item after a long winter. We never suffered though, after the apples ran out and before the rhubarb popped up, we always had custard pies!
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Old 03-29-2013, 07:47 AM   #249
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I made this morning a healthy slice -- NOT.....it was called a health slice . It had oats, brown sugar, melted butter, a mixture of nuts and seeds, honey, flour and choc chips. It tasted great though.
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Old 03-29-2013, 09:49 AM   #250
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Walnut and lekvar beigli.
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