Hahabogus

Have you considered dehydrating some?. Strawberries make a nice addition to trail mix type snack foods.

Perhaps if you used a chick pea or garbanzo flour and rice flour mix...somewhat like used in papadums instead of the wheat flour (if the recipe you used, used wheat flour)

You can tell the gluten content of flour roughly from the protein content listed on the bag. The higher the number the harder the flour. And all the bread makers are aware of the window pane test, which is another method of testing for high gluten. All purpose flour is roughly 10 to 12% , Cake flour is roughly 6 to 8%, pastry is roughly 8 to 10% and bread flour is roughly 12-14% Now you can replicate cake flour by using all-purpose flour ...but remove 3 tbsp and replace it with 3 tbsp of either corn starch or potato starch per cup.

Bean And Sausage Soup A very nice soup for a cold wintery day 1 onion chopped 2 tbspcanola oil 1 lbkielbasa sausage, diced 4 large garlic cloves, chopped (7) 1 bulb fennel; chopped 2 carrots; chopped 10 large Button mushrooms; chopped celery heart with leaves 1 small bag spinach leaves 900 ml box chicken broth water; plus 2 tbsp redi-base turkey stock 15 oz cans can navy beans 15 oz can can diced tomatoes with herbs 500ml ctner sour cream crushed red peppers; heaping bunch fresh dill; minced Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and garlic and sauté until sausage is lightly browned, about 8 minutes. Add in crushed peppers,fennel,onion, carrot, mushrooms and celery,;cook about 5 minutes more. Add broth, water, turkey stock navy beans with their juices and spinach. Simmer until flavors blend and soup thickens slightly, about 20 minutes. Stir in the sour cream and dill simmer 5 more minutes. Season to taste with salt and pepper. Ladle soup into bowls. 10-3 cup servings approx Replacing the spinach with cabbage works well. could use more sour cream ( RG2000 )

Another Favorite is @@@@@ Now You're Cooking! Export Format Red Pepper Corn bread kinda quick breads/biscuts, Side Dish 4 cups cornmeal 2 cups flour 2 tablespoons sugar 1 tablespoon salt 2 tablespoons baking powder 1 teaspoon baking soda 1 cup butter 1 cup chopped onions 1 cup chopped shallots 3 cups buttermilk 4 eggs 3 cups white cheddar (grated) 1 large roasted red pepper, diced Saute onions and shallots until clear. Mix dry ingredients (cornmeal, flour, sugar, salt, baking powder, and baking soda) in food processor; add chopped butter and pulse until crumbly. Combine buttermilk and eggs and add to cornmeal mixture. Add cheese, red peppers, and cooled onions and shallots. Mix until combined. Pour batter into buttered casserole dish. Bake in a 375-degree oven for 50 to 60 minutes. gonna try a half recipe 2 cups corn meal 1 cup flour 2 tbsp sugar 1 tsp salt 1 tbsp baking powder 1/2 tsp baking soda 1 small sweet onion diced 1/2 cup butter 1 1/2 milk with 2 tsp vinegar 2 eggs can of creamed corn can of green chiles 1 1/2 cup cheese 4 -6 strips bacon crumbled ** Exported from Now You're Cooking! v5.82 **

ok, not all that inspired, but in hot weather? Flank steak? Slice it, get some good lettuce and tomatoes and whatever else you like in a salad and make a steak salad with, like, a dijon vinaigrette or something! Serve with crusty bread! Yum! ← Stir fries aren't just for the chinese...and don't have to have an Asian feel to them. THis is a good way to cook fast in hot weather.

There are many ways to make corn bread...Some like it sweet some not so sweet. Some believe it is only good cood/baked in a cast iron pan, other insist in corn shaped cast iron molds. How do you make yours? @@@@@ Now You're Cooking! Export Format Alan's Green Chile Corn bread quick breads/biscuts, tested -----wet stuff----- 1/2 cup sour cream 1 (4 oz.)can green chiles 2 chipotle chiles in adobo sauce; minced 4 strips bacon; cooked & crumbled 1 cup shredded cheddar cheese 1 (14 oz) can creamed corn 3 eggs 3 tbsp. vegetable oil ----dry stuff---- 1-1/2 cup cornmeal 3/4 tsp. baking powder 3/4 tsp. baking soda 1/2 tsp. salt 2 tbsp Sugar; more or less preheat oven to 400F Combine wet stuff in a bowl...mix well. Combine dry stuff in another bowl... mix well. Add the 2 mixtures together and stir well and immediately pour it into a Pam Sprayed 9'X9' Pyrex pan. The Idea is to to get it into the preheated oven soonest. Bake at 400 F. for 40 min or so. Cool in pan for 10 min., then transfer to wire rack to cool completely. ** Exported from Now You're Cooking! v5.82 **

While I have little experience cooking with gas...I have used and own an induction hotplate. I mostly use the hotplate outside with my grill to make sauces. But I have never seen a more even fast heat from a stove-top....works a treat to cook eggs. Way better cooking wise than gas which is just a tad more heat responsive than the induction. On the even heating of a pan a lot is riding.

recently I made a cake...well a boxed mjx cake. In which Walnuts played an important factor @@@@@ Now You're Cooking! Export Format Stacy's Chocolate Chip Cake pam to prep tube pan flour for dusting 4 oz german chocolate; * see note 1 18.25 oz pkg plain yellow cake mix 1 3.4 oz pkg pistashio instant puddingt mix 1 cup sour cream plus 1/4 cup water 1 cup vegetable oil 4 large eggs 1 cup walnuts; crushed 1.5 cup mini semi sweet chocolate chips icing sugar for garnish; see notes* Place rack in the center of the oven and preheat to 325F. Pam a 10 inch bunt pan then dust with flour; shake out excess. Finely Grate german chocolate.(German chocolate is a sweet Baking Chocolate a good substute is milk chocolate). *German Chocolate note: Use 2 cups instead of 1.5 cups of mini chocolate chips if you can't find German Chocolate. You are using mini chocolate chips so they don't all sink to the bottom. Add cake mix, pudding mix ,milk or sour cream (add 1/4 cup water if using sour cream),oil and eggs to a large mixing bowl. Mix on low speed for a minute then fold in the grated chocolate and scrape down the sides. Increase speed to medium and mix for 2 minutes more, scraping down the sides if required. fold in the chocolate chips. The batter should look well blended and chocolate chips evenly distributed. Pour batter into prepared tube pan. Bake cake till golden brown and springs back when lightly pressed 50 to 60 minutes. Dust with icing sugar or use Chocolate Glaze 1 cup sifted confectioner's sugar 2 tablespoons cocoa 2 tablespoons strong coffee. In a small bowl stir together sifted confectioner's sugar, cocoa, milk, and vanilla until smooth. Add a few drops of milk, if needed, to achieve desired consistency. additions : the 1/4 cup water as the batter was too thick ,walnuts to take away from some the sweetness, pistashio instead of vanilla pudding. Contributor: highly modified from Cake Doctor Cook Book ** Exported from Now You're Cooking! v5.82 **

Brushing with milk or cream would work

J Pepin has a simple Blueberry tart involving a pie crust some almonds and sugar whirled in a food processn to dust mixed with frozen blueberries served topped with sour cream in one of his Books in which saskatoons would work nicely

Dried they are nice in sausages.

So where is good place to pick Saskatoons around Winhnipeg...I know Portage La Prarrie is the Strawberry Capital of Manitoba...but where is a good place to pick Berries?

Small blueberries usually mean wild blueberries...which are sweeter than commercial types

Perhaps a fusion of 2 styles...pick out a usable candy creation from one of the first books...say chocolate frogs and create from that...This could lead to frog molded chocolates. Or a play on the sour tarts mentioned and create a phylo stacked lemon curd wizard's tower...involving several layers of several phylo sheets, butter, brown sugar and lemon cheese stacked with meringue crinolines (or whatever the top of towers have on them).

Since there doesn't seem to be any info around here on Saskatoons as in saskatoon berries. I thought I'd start a new thread on them. Nothings is a tasty as this seasonal berries picked at a u-pick farm and turned into pies, muffins, tarts...well you get the Idea. Anyone more knowledgeable on Saskatoon berries is quite welcome.