crumbbum's blog

A week or two ago, I queried in my LJ about Ranger Cookies. Nobody chimed in, so I went off to google. I found several recipes and hacked one together from those. It was a reasonable facsimile of the ones sold here in the Vancouver-Portland area Fred Meyer stores. I'm going to record it with the adjustments that I'll make the next time, because the dough was super-stiff and all that stuff wasn't necessary for the cookie. The recipes all called for either corn flakes or crisped rice (rice krispies) cereal. I chose to use the rice, because that was an ingredient in the cookies that I like.

my starter has died of black plague. either that or neglect. yesterday I dumped it out and started over. I really have a way with words, don't I?

I used the scone recipe posted by qahtan recently, when my grocery store had new strawberries for 98 cents a pound over the mothers day weekend, but that's about all I've done lately. I think I'm going to work on some baking powder biscuits and try using different fats. I'm not afraid of lard, so I'll try that along with vegetable shortening and butter versions. I've been looking around at another site, and would like to throw it into the links section, but I don't know how or if I can do that.

I was going to make the valentine's day pain rapide au chocolat tonight because my boy wanted me to buy him chocolate chocolate chip muffins at the grocery. Well, I just couldn't see myself making mashed potatoes just for that, so I went to google and dug up two C-C-C muffin recipes and between the three recipes I came up with this. And they're quite good, like the bread recipe, not too sweet, but in the middle they have some melty chocolate chip goo that makes them just right.

I'm trying to make a brownie that will turn out almost as soft and gooey as the cookie recipe below. Following the cookie recipe is an approximation of what I cobbled up from the cookie recipe and several brownie recipes.

These cookies are wonderful, by the way.

NavyDucks Peanut Butter Chip Chocolate Cookies

1-1/4 cups butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups unsifted all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips

This is the white bread I settled on about 20 years ago, when I was baking all the bread for my family of four. We ate so much, I just worked it up for two loaves, so that's the first recipe here. It's followed by the single loaf approximations I used earlier this week for the loaf pictured below. It's a good, tasty white bread for toasting or making sandwiches, and if it gets stale, it makes fantastic french toast.

ooooo, look! I figured out how to do thumbnails that link to the photobucket fullsize images! click the pictures.

Honey-Whole Wheat Bread
single 9x5 loaf

2 cups whole wheat bread flour
1/3 cup wheat germ
1-1/2 tsp. salt
2 tsp. instant yeast (or one 1/4-ounce packet)
1 Tbsp. vital wheat gluten (if you've got it)

mix these dry ingredients together.

heat to 120F:
1 cup milk
2 Tbsp. butter or margarine
1/4 cup honey

alternately, use 1 cup warm water and add 1/3 cup powdered milk to the dry ingredients.

Let's see if I can figure this out. Old dogs and new tricks don't always work.



here's the recipe I sorta followed.

the night before
1/2 cup starter
1-1/2 cups flour
1 cup water

in the morning
2 eggs, lightly beaten
1/4 cup sugar
1/2 tsp. salt

just before starting
1/4 tsp. baking soda