Path: ...!eternal-september.org!feeder3.eternal-september.org!usenet.blueworldhosting.com!diablo1.usenet.blueworldhosting.com!feeder.usenetexpress.com!tr2.iad1.usenetexpress.com!news-out.netnews.com!postmaster.netnews.com!us4.netnews.com!not-for-mail X-Trace: DXC=cKDLla[kCafRM5UPUff5[gZBW6J?LlZHjmnLVPdBmaRfW]3K7a\j]P?DBO7M>mnIIQ <67632d57$12$1782$882e4bbb@reader.netnews.com> Content-Language: en-GB From: Graham In-Reply-To: Content-Type: text/plain; charset=UTF-8; format=flowed Content-Transfer-Encoding: 8bit Lines: 35 Message-ID: <67634243$2$212418$882e4bbb@reader.netnews.com> NNTP-Posting-Host: 127.0.0.1 X-Trace: 1734558275 reader.netnews.com 212418 127.0.0.1:43519 Bytes: 2914 On 2024-12-18 1:47 p.m., Dave Smith wrote: > On 2024-12-18 3:16 p.m., Graham wrote: >> On 2024-12-18 12:15 p.m., Dave Smith wrote: >>> >>> The first batch is out and cooling and the second batch is in the >>> oven, and then there is a third one for when that one is done. There >>> was enough dough and mincemeat left to make one very large tart using >>> a Pyrex ramekin. >> >> I have batches of almond tarts and vanilla sablés cooling now. >> Yesterday I made chocolate crunch and GF choc chip cookies, the >> latter to a NYT recipe that has proven to be popular. These are >> for my BC family. On Monday I'll be making the same things for my >> Calgary family. > > > Sounds good. Since you have a number of people to bake for you might > consider saltine crackeer cookies. They are incredibly easy to make and > very tasty. To the best of my memory you line baking pan with foil, lay > the saltine crackers in the pan. Heat up some butter and sugar in a pan > boil it for three minutes and then spread it over the crackers , > sprinkle chocolate chips over the top and put it in a preheated oven > until the chips melt. Sprinkle some nuts on top. Cut them while they are > still warm. > > It's worth trying just to see how easy it can be to make something so good. I made some pastry the other day using GF flour. It was a different brand to the usual one I bake with for my gluten-intolerant friends. When baked, it was so fragile that the tartlets were difficult to pick up without them immediately crumbling. I usually buy the S/M own brand but thought that the Robin Hood brand would be better. Boy, was I wrong. It was OK in cookies but there one uses a couple of eggs as binders. I used one egg yolk for the pastry but it clearly wasn't enough.