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Marmish

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Posts posted by Marmish

  1. That happened to me once. The top seemed a bit bulgy, but it smelled and looked fine. Once it touched my tongue, it promptly went in the bin. We had a few from that shopping trip that got pitched. I didn't check the expiration date, but I assume it was improper handling by the store. Bulging definitely = no good.

  2. Just took a quick count. If I couldn't think immediately of more than one thing I had used the book for, it went into the once or never used column. Of the 85 books quickly located, I've used 49 more than once - 58%. I think if I took more time to check, it's probably higher. I also have several stacks of magazines.

    When I'm not feeling particularly inspired, I take some post its or page markers and mark things for later. I also started keeping a list of recipes to try that I add to when I find something interesting. These mostly come from new magazines, blogs, etc but also books that aren't used as often. I list the recipe, source, page # if magazine or book, and sometimes ingredients I am not likely to have on hand. If it's a clipped recipe or something I printed out, I attach it. Marking pages and having a list helps me focus when making menus and shopping lists and I think I make more new things instead of falling back on old standards.

  3. I have always used this recipe from epicurious. It is spicy and uses egg whites. I usually use the large container of mixed nuts from Costco to make it instead of what's called for.

    Are the nuts you use the ones that are already roasted and salted? (in the stubby plastic jar)

    I think I've got a tub of those somewhere. That would be a great way to use them up if they haven't already gone stale (they'd be a few years old by now).

    Yes, I think so. I just omit the salt in the recipe since they are already salted.

  4. One thing I never seem to get with my granolas are those large chunks. I'll try yours.

    You too? I thought it was just the recipe I was using. My granola tastes great, but I'm not getting any big chunks, and I figured it had to be a binding or liquid problem. Is raw butter just what it sounds like...butter?

    The more sugar, the more it seems to stick together. Mashing it together and letting it cool before touching it seems to help. I get small chunks if I am careful, but I never get larger ones like in commercial or bakery granolas. I mostly eat it on yogurt, so it isn't a big deal, but I'd like to know I can if I want to. I've never used a recipe that included any kind of flour or water, so mangogirl's is interesting to me.

  5. I have been making this for my clients for about 25 years...it's the best granola I've ever tasted...

    Millie's Famous Granola

    6 cups gluten free oats

    2 cups shredded coconut

    2 cups sliced almonds

    1/2 cup sesame seeds

    1 cup rice flour

    1/4 cup raw butter

    1/4 cup coconut oil

    1 cup honey

    3/4 cup warm water

    1 T. vanilla

    Preheat oven to 225 degrees

    Mix ingredients well, place in 2 shallow baking pans and press down to form one large "cake".

    Bake for about 5 hours very slowly...then when it is feeling crisp on top and starting to brown..break it up into bigs chucnks and let it bake a few more hours. When it cols, it is very crispy and chewy. Keep in an air-tight container.

    Welcome to eG Mangogirl. One thing I never seem to get with my granolas are those large chunks. I'll try yours.

  6. French toast, no question. This summer I made french toast with brioche I had made for the first time. I may never eat it another way again. Blueberry pancakes are a very, very distant runner up.

    Ditto, Marmish.

    Although my brioche tends to be a tad decadent, so I don't make this very often. The brioche is so buttery that the only thing necessary is a little bit of Grade B maple syrup. It almost melts in your mouth. Damn, now I'm craving it. :smile:

    I first made the brioche from the Artisan Bread in 5 Min. book. It was swoonworthy. Then I made the recipe from Baking From My Home to Yours which blew the first one out of the water. I think I need to bake on Monday.

  7. I've made it from the recipe given in Real American Breakfast (Jamisons), but of course you can add pretty much whatever you want for spices, nuts, etc. I found that using good apple cider for the liquid is better than clear juice. The nice thing is that of course you can adjust the sweetness to taste, use honey, maple syrup, whatever. The commercial stuff is too sweet.

    Didn't know there was a granola recipe in there. I'll have to check it out. I usually use Ina Garten or Alton Brown's recipe, loosely. Almonds and dried cherries are my favorite, but I'll make a clean-out-the-pantry batch every so often.

  8. We buy the Williams-Sonoma frozen croissants for home. If I recall properly, the thaw and proof time for them is 6-8 hours at room temperature. We usually leave them out at bedtime and bake them off in the morning. They increase in size by about 3x. Never had any trouble. Hope this helps.

    The Trader Joe's are the same, leave out overnight and bake in the morning.

  9. my favorite is the recipe from the Complete Meat Cookbook

    cole+slaw.JPG

    mayo, yogurt or sour cream, worchestershire, lemon juice, tabasco, brown sugar, garlic, lots of pepper. I can make it by heart I've made it so many times. We eat it every meal until it's gone. I also made it for last year's Heartland gathering to go with Ronnie's ribs.

    When it's not that one, it's a simple oil vinegar sugar slaw that my grandmother always made. Or the one with mustard from How To Cook Everything. I think it only has 3 or 4 ingredients.

  10. YAY! I think they did a nice job overall.  I miss Crum Farm.   :wub:

    I miss Crum Farm, too, and the Crums! That really was the highlight for me--not just because the food was great, but the Crums were so warm and welcoming. My mom really enjoyed talking to Mr. Crum (Jim?).

    Marmish--did you notice you were promoted to principal?

    That's the easiest promotion I've ever gotten! (I'm the assistant principal, not the principal) Luckily, the crabby parent at school waiting when I got there today didn't know. She wanted the PRINCIPAL, not little old me.

    Crum Farm definitely started the let's-run-away-to-the-country-and-have-brunches-and-dinners-and-grow-stuff conversation in my house. Unfortunately, I don't think it's going to happen anytime soon. I probably should have spent more time really talking to them about the reality, but I was too busy swooning in my own little fantasyland. And eating.

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