K8memphis

Sethro is of course correct that honey is sweeter. I would use 2 tablespoons of honey--just cut it in half. But there are other ways to do it. Like cut back on the granulated sugar the way you suggested. But I don't think that's a lot of sugar for that amount of flour & oats, not for cookies. But what I would do to balance out sugary stuff is substitute some almond meal for oats. A little protein in there does wonders. Like I would do a third cup-ish. It really anchors all that sweet stuff.

Thank you!

Please to translate, who is GEB? I can ask Chef-boy, but I know I'm not the only one wanting to know. thanks

Sucktomer She's not a bride so she can't be a bridezilla, she's a SUCKtomer.

Cavies (a like a in cat) -- a term for the spheres when making caviar with all the chemicals. The cavies swam happily in the solution. Spoofle dust -- a collective term for all the different foodie dusts used to adorn chocolates and cakes etc. Luster dust, pearl dust, pixie dust, petal dust highlight dust etc. The flowers were accented with spoofle dust. Yours are cooler, Kent.

I am going to guess that it's not protected anymore than Swiss Cheese and will remain easily corrected if I guessed wrong. It's an acquired taste. I've only half acquired it. Need to be desparate for something quick to eat.

And of course, you can use vodka too, it's clear.

Click here for story. Pieces of Queen Victoria's wedding cake will be on display as part of a 60th wedding anniversary celebration for the Queen and Prince Phillip. There's just something really sweet about that. We save cake toppers and the top tier for a year, but that beats the stuffins out of both those traditions. And then I wondered how that one year tradition came about...

Airbrush color is the best mixed with alcohol, like if you can get everclear. You can also paint with any of the dusts mixed with alcohol, everclear again or lemon extract which has a high alcohol content. Some people use almond or vanilla extracts. The alcohol evaporates of course. But I mean you can paint with anything on there, but those are like the best combinations to use that I know of. The airbrush color plus alcohol dries the best for clearer cleaner color. The dust mixtures add a little body and are great for accents or for dramatic colors like gold or silver or stunning lusterous pink, stuff like that. You're thinking on fondant or on crusting buttercream?

I did not remember that part. Cool. edited to say: in fact I thought I read it the Readers' Digest, I haven't read O Henry since high school.

I wouldn't have any problem subbing honey, even cane syrup or a bit of glucose. Especially since it's a chocolate cookie. I think the only difference is the flavor of the honey will be an additional flavor so with the chocolate it won't be as prominent/noticeable.

Crust crust crust crust Crust crust crust crust Crust crust crust crust But for Valentine's here's the ultimate Crust story. I think I told it here before but...it's worth repeating. So he was making toast. They needed a little snack after their big 50th wedding anniversary party. She made some tea. They were tired and quiet and needed the respite. It had been a lovely lovely party. She placed his cup. He handed her a buttered slice. She said in that moment of candor and lucidity that can strike on a tiring day, "For 50 years you have been giving me the heel, and I am tired of it. Am I not good enough for a nice slice of toast after all this time?" He said, "But the end is my favorite piece."

My cat was in my lap and I couldn't grab my cookie book. I was wrong--no there's only some milk butter & sugar in lace cookies. But still you might could substitute honey.

Are you making lace cookies? I wonder if you could substitute honey?

No I really don't because in most cases it's up too high in the ingredient list. In this bag of bagels, it's honey, sugar & hfcs all three right after the flour. I mean I use sugar as a seasoning like a pinch in spaghetti sauce, but there's a lot more salt, garlic & oregano for example. And honestly, the breads, the whole wheat and multi grain breads can taste like poo without sugar. That's another question, why does that taste stuff so bad? Does the flour go rancid or something?

That's cool. I was half asking and half assuming. I've tried to look it up and couldn't find anything understandable on evaporated cane syrup. Umm so sucanat is that the name brand? Get it at the health food store? Do you use it in tea or coffee, or do you bake with it? Thanks for the information. I like Kashi, I can't handle sweet oatmeal though.

Here in the US we call the paper and make a big deal grand opening. Call a few politicians, the mayor, the paper will come and write it all up. And Multiplied Congatulations To You!

Have a really bad day. They'll be there.

I posted this mostly in response to the debates about the different camps built about how to handle the reduction of trans fat used in our diets. Some people think it should be legislated, some think it should be social pressure some think it should be an individual choice. I'm surprised that anyone considers shortening as a substitute for butter, even facetiously. Do you add butter to dry fondant? It's great for some applications. I feel sorry for people who make fun of an ingredient.

I got the grapefruit kind and I was thoroughly unimpressed.

Link then do a search for Crisco. I don't know how long the link will last so I quoted some of it above.

Link then do a search for Crisco. I don't know how long the link will last so I quoted some of it above.

Yes hfcs is at least as bad as sugar. It blows your blood chemistry. It's bad for the body. And while our bodies can adapt themselves to cruel extremes, it will take its toll with time. Especially since it is included in a billion products that it doesn't need to be in. Umm, Kashi Go Lean Crunch breakfast cereal has evaporated cane juice. It has a very sweet taste. That's just syntax there doncha think?

That is too funny! They can't cook but they can write can't they?? Guppies have the right idea.

Oh I love Golden Books. I wanna play. Who does the cooking in your home? My husband mostly, Chef-boy, our son, was just here, he cooked ethereal foodstuffs for us. I can cook, I'd rather bake. I'd rather do anything than be in the kitchen after these two guys left it. Do you eat foods from take-out or restaurants or buy ready-made foods often? We do get take-out, soup, Mexican food or pizza. We mostly cook from ingredients. Do you cook absolutely "from-scratch" using unprocessed ingredients often?Yes, but my husband can eat pasta and rice so he does buy that. But a nice filet of fish, or chicken plus veggies is our usual faire for dinner, generous garden type salads with fluffy romaine and some cheese, beans, boiled egg, tuna for protein for salad toppings for lunch. Are you single, married or living with other(s)? Married, fair to partly cloudy. Do you have children? Don't hold it against me One of each. Teacher-girl and Chef-boy. What sort of work do you do? My present metamorphosis is as a cake artist. Do you feel you have enough time to cook the sorts of foods you like to eat? Yes, I just don't want to cook. I'm interested in the questions of time, culture, society, money and class. As they relate to food and how it fits into our lives, of course. As a question for "extra credit" , is the form of your daily cooking/eating/dining different than it was in your family when you were growing up, and if so, how is it different? I did a lot of my own meal preparation growing up, including a lot of toast. My husband does almost all of the cooking now. I'm usually in charge of the salads. edited to say: yes we eat out once or twice a week too.