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Old 04-27-2011, 03:11 AM   #3651
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Quote:
Originally Posted by Zereh View Post
I'd be peeved if someone fed me that stuff without me knowing it. /shudder
Zereh, I apologize. I was just joking. I cook for a variety of different diets and lifestyles and am very open to what I am feeding people.
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Old 05-02-2011, 01:14 AM   #3652
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Today I baked Msmofets Tangerine cranberry nut bread. I changed it up and made it into 6 Costco sized muffins. I also baked a sausage, asparagus and mushroom strata.
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Old 05-02-2011, 02:20 AM   #3653
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Originally Posted by Somebunny View Post
Today I baked Msmofets Tangerine cranberry nut bread. I changed it up and made it into 6 Costco sized muffins. I also baked a sausage, asparagus and mushroom strata.
Did you like the bread? Your strata sounds good!!
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Old 05-02-2011, 02:26 AM   #3654
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Quote:
Originally Posted by msmofet
Did you like the bread? Your strata sounds good!!
Just had a little taste tonight as we ended up having fresh strawberries and vanilla ice cream for dessert. But yes, it's very tasty and worked great making muffins out of it. I love the orange flavor. Thanks for sharing the recipe. :-)
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Old 05-02-2011, 03:03 AM   #3655
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I am glad you like the bread/muffins Bunny!



Quote:
Originally Posted by Alix View Post
Well the lemon cake didn't make it 48 hours. I will either make another one, or possibly a carrot cake. I'm tossing around ideas for a chocolate cake with crushed peppermint candy in it too. I'm undecided about which to make today.
Did you post this recipe and I missed it?
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Old 05-02-2011, 07:54 AM   #3656
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Going to try the delicious pear and almond cake that was posted today - little individual servings - decadently delicious!
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Old 05-02-2011, 09:28 AM   #3657
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I'm baking a Lindy's NY-style cheesecake for a friend's birthday.
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Old 05-02-2011, 04:02 PM   #3658
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maybe just maybe some diet oatmeal cookies. pretty hot here today.
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Old 05-02-2011, 09:45 PM   #3659
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I just made these .. and they are Oaty! hehe

Ingredients
  • 16 ounces old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • Pinch kosher salt
  • 10 ounces unsalted butter, at room temperature
  • 6 ounces dark brown sugar
  • 3 1/2 ounces granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 ounces raisins, optional

Directions

Preheat the oven to 375 degrees F.

Spread oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes . Cool the oats for 2 to 3 minutes on the pan.

Grind 8 ounces of toasted oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.

Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins. Stir to combine.

Scoop the dough with a 1 1/2-ounce disher onto parchment-lined half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to14 minutes. Rotate the pan halfway through cooking. Cool on the pans for 2 minutes, and then move to a cooling rack to cool completely.

-----

Could use more Raisins .. I am thinking 6oz or 8oz
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Old 05-02-2011, 10:05 PM   #3660
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Quote:
Originally Posted by joshatdot View Post
i just made these .. And they are oaty! Hehe

ingredients
  • 16 ounces old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • pinch kosher salt
  • 10 ounces unsalted butter, at room temperature
  • 6 ounces dark brown sugar
  • 3 1/2 ounces granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 ounces raisins, optional
directions

preheat the oven to 375 degrees f.

Spread oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes . Cool the oats for 2 to 3 minutes on the pan.

Grind 8 ounces of toasted oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.

Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins. Stir to combine.

Scoop the dough with a 1 1/2-ounce disher onto parchment-lined half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to14 minutes. Rotate the pan halfway through cooking. Cool on the pans for 2 minutes, and then move to a cooling rack to cool completely.

-----

could use more raisins .. I am thinking 6oz or 8oz
i love oatmeal cookies with cinnamon and raisins!!
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