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I've filled water bottles and put them in the fridge, filled the tub with water, we have milk, eggs, bread, spirits and cider... Next order of business is making brownies. :) Because heating the house up sounded like a good idea, in case we lose power. ;) (The whole system depends on electricity to kick it off.)
So, memo to myself: Last time we made brownies it was Betty Crocker's gluten free mix, and it was very good - same as regular brownies, you wouldn't know they were gluten free. This time we're trying Pamela's, and I know we've tried them before but I don't recall what the result was. I'm going to edit this post later so I'll have a record.
I just looked back to make sure I didn't already have a record of having tried Pamela's before, and found several recipes I want to make again. :)
ETA: Pamela's has about six different variations one can try on the back of the bag, and we tried the 'Butteriest,' today. Tasty, but dry and crumbly - much more toward what I would have called 'Cakey,' although that's a different variation. Next time we intend to try the 'Fudgiest' variation - no butter or eggs, just a LOT of oil and a little water, I think.
So, memo to myself: Last time we made brownies it was Betty Crocker's gluten free mix, and it was very good - same as regular brownies, you wouldn't know they were gluten free. This time we're trying Pamela's, and I know we've tried them before but I don't recall what the result was. I'm going to edit this post later so I'll have a record.
I just looked back to make sure I didn't already have a record of having tried Pamela's before, and found several recipes I want to make again. :)
ETA: Pamela's has about six different variations one can try on the back of the bag, and we tried the 'Butteriest,' today. Tasty, but dry and crumbly - much more toward what I would have called 'Cakey,' although that's a different variation. Next time we intend to try the 'Fudgiest' variation - no butter or eggs, just a LOT of oil and a little water, I think.
Now that I think about it, I might have done this once before.
I decided to make a cornbread this evening, and thought I would save on dishes by mixing the liquid ingredients first, then adding the dry ingredients to them. I figured I might have to break up some lumps and mix it a little more. Instead what happened was that the dough came out really runny and never cooked all the way. It was close to burning on the top, so I took it out and it was still running liquid in the center. Not just soft. So, of course, I ate the center, with a cup of tea alongside, and called it pudding; it was delicious, actually, though now I feel a little sick because it was so sweet. I think the only other change I made was twice as much honey as usual, and I could swear I did that when I made it at Eor's sister's house at Christmas, too.
I guess method is important.
File under: I make these mistakes so you don't have to.
In other news - it was a holiday, so I got to work uninterupted. :) I talked with people a lot and got feedback about their problems with the training website, and made books for them to practice from in order to get ready for the upcoming testing, and it really felt productive. Sometimes I wish all the bigwigs could have their offices in a different building. The only drawback was that the secretary and the back-up keyholding office guy were both gone so we couldn't get into the cabinet to get out tissues in order to blow our noses.
I decided to make a cornbread this evening, and thought I would save on dishes by mixing the liquid ingredients first, then adding the dry ingredients to them. I figured I might have to break up some lumps and mix it a little more. Instead what happened was that the dough came out really runny and never cooked all the way. It was close to burning on the top, so I took it out and it was still running liquid in the center. Not just soft. So, of course, I ate the center, with a cup of tea alongside, and called it pudding; it was delicious, actually, though now I feel a little sick because it was so sweet. I think the only other change I made was twice as much honey as usual, and I could swear I did that when I made it at Eor's sister's house at Christmas, too.
I guess method is important.
File under: I make these mistakes so you don't have to.
In other news - it was a holiday, so I got to work uninterupted. :) I talked with people a lot and got feedback about their problems with the training website, and made books for them to practice from in order to get ready for the upcoming testing, and it really felt productive. Sometimes I wish all the bigwigs could have their offices in a different building. The only drawback was that the secretary and the back-up keyholding office guy were both gone so we couldn't get into the cabinet to get out tissues in order to blow our noses.
I think that's what I will call them. I was attempting to make cookies, but the end result was possibly a teensy bit on the dry side.
1 C quick oatmeal
1 C Maple Grove gluten free pancake mix*
3/4 C cashews
3/4 C dried cranberries
1/4 C margarine
1/2 C milk
2 eggs
Cut the softened margarine in, mix in the milk slowly and don't hurry - the quick oats might need to soak up a little. Form into little patties** and bake at 325 on an ungreased cookie sheet until the slightest tinge of browning appears.
I think if I want them more cookie-like I could add more butter/margarine, reduce the egg by one, and add more sugar or honey, but I think I like them. I've been wanting a gluten-free scone, so I'll probably want to reproduce this. Next time, of course, I won't have pancake mix (it was just something that had been in the pantry for a while, thought I should get rid of it) and I'll have to start making guesses about leavening, sweetener, and whether to use something else besides Xanthan Gum, which is why I'm copying down what it says on the side of the pancake mix box in a footnote.
-------
*Long Grain Rice Flour, Soy Flour, Dextrose, Leavening (monocalcium phosphate, sodium bicarbonate), Salt, Corn Starch, Natural Flavor, Xanthan Gum.
**Because they will not melt down like chocolate chip cookies. They won't melt down AT ALL.
1 C quick oatmeal
1 C Maple Grove gluten free pancake mix*
3/4 C cashews
3/4 C dried cranberries
1/4 C margarine
1/2 C milk
2 eggs
Cut the softened margarine in, mix in the milk slowly and don't hurry - the quick oats might need to soak up a little. Form into little patties** and bake at 325 on an ungreased cookie sheet until the slightest tinge of browning appears.
I think if I want them more cookie-like I could add more butter/margarine, reduce the egg by one, and add more sugar or honey, but I think I like them. I've been wanting a gluten-free scone, so I'll probably want to reproduce this. Next time, of course, I won't have pancake mix (it was just something that had been in the pantry for a while, thought I should get rid of it) and I'll have to start making guesses about leavening, sweetener, and whether to use something else besides Xanthan Gum, which is why I'm copying down what it says on the side of the pancake mix box in a footnote.
-------
*Long Grain Rice Flour, Soy Flour, Dextrose, Leavening (monocalcium phosphate, sodium bicarbonate), Salt, Corn Starch, Natural Flavor, Xanthan Gum.
**Because they will not melt down like chocolate chip cookies. They won't melt down AT ALL.
Well, I'm home today. *eye rolls* Yeah, let's not even go there. It's far too soon for me to be sick again. Nope, it's not swine flu, though two of our guys were down with it on Friday.
So, to somewhat mitigate my not being at work today I baked muffins, walked on the treadmill, did a little stretching, and am now hopefully going out for a short walk to return some misdirected mail, then coming back to do some work on that paperwork for the doctor's appointment, Friday.
Oh, I thought I was rebuilding the carrot muffin recipe which went missing in the great computer crash, so I started with a spice cake recipe which I figured was the thing I had adapted before and worked from there. They came out good, if a little spicier than I remembered, so I saved my changes under the name carrot muffins... and found there already was such a file. It wasn't the carrot muffin file that had gone missing, it was the corn muffin. Damn. And no kidding the new carrot muffins ARE a little spicier - a quarter again more flour mix and twice as much ginger. Still, my mouth is doing a happy dance because I like ginger. ;) But next time, less butter - 2 sticks is a lot. I mean, it tastes great, but can't be good for me.
Must get Eor to post on the recipes website when I've made my further tweaks. Here's my version for now if you're interested, though as I say it may need more adapting:
Carrot Muffins
2C Amaranth flour
1/2C Almond meal
1/4 cup cornstarch
6 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger (V. spicey! Can get away with less.)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1C dark brown sugar
1/2C milk
3 large eggs (could most likely get away with only 1)
2 teaspoons vanilla extract
1C (2 sticks) butter, melted (probably can use just 1)
Shred carrot into a smaller bowl. Add sticks of butter and microwave until near melted. Mix and set aside to cool.
Preheat oven to 325F.
In large bowl, mix all dry ingredients.
Add milk and vanilla to carrot and butter, and if it's cool enough to not cook them, beat in eggs.
ETA: Combine wet and dry ingredients!
Ladle into 16 muffin cups.
Bake for about 25 min.
So, to somewhat mitigate my not being at work today I baked muffins, walked on the treadmill, did a little stretching, and am now hopefully going out for a short walk to return some misdirected mail, then coming back to do some work on that paperwork for the doctor's appointment, Friday.
Oh, I thought I was rebuilding the carrot muffin recipe which went missing in the great computer crash, so I started with a spice cake recipe which I figured was the thing I had adapted before and worked from there. They came out good, if a little spicier than I remembered, so I saved my changes under the name carrot muffins... and found there already was such a file. It wasn't the carrot muffin file that had gone missing, it was the corn muffin. Damn. And no kidding the new carrot muffins ARE a little spicier - a quarter again more flour mix and twice as much ginger. Still, my mouth is doing a happy dance because I like ginger. ;) But next time, less butter - 2 sticks is a lot. I mean, it tastes great, but can't be good for me.
Must get Eor to post on the recipes website when I've made my further tweaks. Here's my version for now if you're interested, though as I say it may need more adapting:
Carrot Muffins
2C Amaranth flour
1/2C Almond meal
1/4 cup cornstarch
6 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger (V. spicey! Can get away with less.)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1C dark brown sugar
1/2C milk
3 large eggs (could most likely get away with only 1)
2 teaspoons vanilla extract
1C (2 sticks) butter, melted (probably can use just 1)
Shred carrot into a smaller bowl. Add sticks of butter and microwave until near melted. Mix and set aside to cool.
Preheat oven to 325F.
In large bowl, mix all dry ingredients.
Add milk and vanilla to carrot and butter, and if it's cool enough to not cook them, beat in eggs.
ETA: Combine wet and dry ingredients!
Ladle into 16 muffin cups.
Bake for about 25 min.
( making flour substitute mix )
( work restrictions form needs returning )
----------------------------------
*Tapioca is made from casava root - why don't they call it casava flour?? It would make things so much easier.
( work restrictions form needs returning )
----------------------------------
*Tapioca is made from casava root - why don't they call it casava flour?? It would make things so much easier.
( cut for dorkiness - the great teaspoon/Tablespoon debate )
ETA The Third: Okay, consider the evidence in.![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
lemondropgirl referenced Google, mec407 weighed in with his Betty Crocker and Better Homes and Gardens cookbooks from the 50s and 60s, and camwyn has added the testimonial of her textbook from Food Prep and Hospitality Management 101 and 102.
And the conclusion is -derien and eor are complete dorks. As everyone always expected, right? :)
ETA the Fourth: The only explanaition I can find for the fact that our Tablespoon measure appeared to agree with our belief is that our psychic (or possibly psychotic) fields actually changed the size of the measuring spoon to match our belief. ;)
ETA the Fifth (2013!) The last measuring spoon set we bought actually had 2 different "Tablespoons" in it: One is 15 milliliters, the other is 20 milliliters.
and a Sixth ETA Eor says he and I have discussed the fact that the 20mil Tablespoon is Australian. I didn't remember that.
ETA The Third: Okay, consider the evidence in.
lemondropgirl referenced Google, mec407 weighed in with his Betty Crocker and Better Homes and Gardens cookbooks from the 50s and 60s, and camwyn has added the testimonial of her textbook from Food Prep and Hospitality Management 101 and 102. And the conclusion is -
derien and eor are complete dorks. As everyone always expected, right? :)ETA the Fourth: The only explanaition I can find for the fact that our Tablespoon measure appeared to agree with our belief is that our psychic (or possibly psychotic) fields actually changed the size of the measuring spoon to match our belief. ;)
ETA the Fifth (2013!) The last measuring spoon set we bought actually had 2 different "Tablespoons" in it: One is 15 milliliters, the other is 20 milliliters.
and a Sixth ETA Eor says he and I have discussed the fact that the 20mil Tablespoon is Australian. I didn't remember that.
.
