|
|
Yes, and I really love the fact that you are wearing your new apron for the picture-very appropriate!
Joan
Print
Remind Me
Notify Moderator
|
|
|
What about the Super Canola oil? It is supposed to be good for high heat cooking, and the brand I got is organic.
Print
Remind Me
Notify Moderator
|
|
|
Canola go so popular, so quickly, that, in the effort to get a cheap, widely available product on the market, shortcuts, bad growing practices and bad processing methods started showing up.
I think my HO Safflower oil is by Hain, but there are other brands.
You got it just only slightly turned around Kree, I (was) a consumer educator, not educated consumer......... 
It's tough staying on top of things (consumer issues) and it takes more time than I have available these days....besides, I'm supposed to be semi-retired.....and--- there are so many disputable issues out there that even the wise choices we think we are making are not always so.
Kandee
--------------------
Print
Remind Me
Notify Moderator
|
|
|
I would like to, but I can't respond to that question. I just don't know. Organic is good, organic and expeller pressed (first pressing) is better, but I don't know what the difference in processing would be that would make it more resistant to high heat. Maybe someone else would know and would jump in here with the answer.....(Heather?)
Sorry, Kandee
--------------------
Print
Remind Me
Notify Moderator
|
|
|
Ohh.. Kree! this are really delicious. I'm on my second one now. I should have sprayed the pans instead of using paper liners. I have to eat off the paper for the last bites. Terrific!! Sue
Print
Remind Me
Notify Moderator
|
|
|
Did you need the lemon glaze? I'm going to make them -- but I think I'm gonna leave off the glaze (unless you need it for the taste?).
BTW -- you don't need liners if you use the Silpat!
--------------------
<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
Print
Remind Me
Notify Moderator
|
|
|
The lemon glaze you could probably do without. I"m not much of a lemon person (I'm too sweet ) so I only did half the muffins with glaze. I was thinking may orange glaze would be good. The only thing when I was making these I thought the batter it too thin but it turned out OK. Sue
Print
Remind Me
Notify Moderator
|
|
|
Suzy, I'm so glad you liked the muffins! I agree, the first time I made them I was afraid the batter was too thin, but it always works out fine!
Bev, I'm sure they'd be fine without the glaze, although as a lemon-lover I can't imagine why you'd want to leave it off! It just makes them a little sweeter and gives them a little extra flavor. 
--------------------
"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
Print
Remind Me
Notify Moderator
|
Why?
#36674 - 01/11/04 02:36 PM
|
|
|
|
Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
|
|
|
Kree, the reason I asked is that I love gingerbread -- I mean I LOVE it!  I don't want anything to distract from the gingerbread taste, and lemon can sometimes be a little overpowering.
When I was in the 6th grade (100 years ago), my school went on a field trip to Williamsburg, Virginia, where they do everything the old-fashion way. We went into a bakery where the ladies were baking gingerbread in an old brick oven. That was my first introduction to really, REALLY good gingerbread -- I've never had it like that since.
--------------------
<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
Print
Remind Me
Notify Moderator
|
|
|
I lived near Williamsburg VA, in Hampton, for 5 years in the early '80s and spent nearly every Sunday in Williamsburg.............always having the delightful experience of standing in line, watching the baking process and then getting to buy those fantastic cookies fresh out of the wood burning stove. I bought every cookbook connected with Williamsburg but NEVER, NEVER got the recipe for those cookies. I thought it must be a deep dark secret never to be divulged!!!!!
Strange things happen down the road of life. About a year and a half ago, I compiled and edited a cookbook for the members of our local museum. It was a huge undertaking I might add, as a lot of the recipes had to be tested, and ALL of them had to be rewritten. 250 member's egos had to be stroked in the process. In my quest to find really good recipes, one member who now lives in Indianapolis, and has traveled a lot, and loves to eat and cook told me a story about getting the recipe for THOSE COOKIES from the head baker there at Williamsburg……and would I like to have it as an addition. I first just about fell over from shock, then jumped for joy. YES, YES, YES, YES…………A MILLION TIMES YES I TOLD HIM…..so…..Folks…
Yes, it's in the cookbook!!!!
Instead of making anyone have to buy the cookbook for that recipe (although I could, as it is for sale on line) I will post it here IF there are enough requests. Keep in mind it's NOT IBS SAFE, so make and eat at your own risk!! And one more thing,…..(Bev, listen up and start combing yard sales) They're better cooked I a wood burning oven!!!! (Just kidding.)
Kandee
--------------------
Print
Remind Me
Notify Moderator
|
Posts
