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Date: Wed, 18 Dec 2024 14:44:35 -0700
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Subject: Re: More Christmas baking
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From: Graham <g.stereo@shaw.ca>
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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.