She decided to make the cherry-almond because she found the almond flavored frosting while emptying her fridge for the picnic use... it was
a previous mistake, which she decided happily to use in this way...
Same issue, different day?
Essentially... for a previous baking, she'd used the almond extract
before she'd realized it was the wrong bottle... and had intended in
that case to use the vanilla as she usually did for the frosting for the rolls... It was long enough ago that the almond flavored frosting
(which she did save, in case she found a use for it later) had migrated
to the back of the fridge... ;) She almost tossed it when she found it clearing the fridge for the picnic, but then happily, decided that it
was still fine, and she should use it on rolls baked for the picnic...
I wonder if it had improved with the aging.
Many interesting and delicious combinations come about
from serendipity.
lemon, a bit mild, also a bit wet inside; and
She mentioned that those hadn't turned out quite as she would have liked.... I'm not sure quite what she meant, though...
It wasn't clear to me, either; lemon-flavored breads
aren't embedded in my consciousness, though.
As I think on it... I also recall that they were larger and puffier than normal... I think the issue may have been that she got distracted and
they rose too much after she'd filled them... that might have also
affected how the filling enteracted with the roll... :)
Yeh - in that case the filling had sort of melted in
- I guess that's a kind of interaction.
savory parmesan-garlic-herb, which were perfectly okay
but more of a dinner roll sort of thing;
That one is one of her standard ones, that she'll make for all occasions.... :)
It seemed out of place along with the breakfasty
offerings, but in and of itself, it was fine. Less fine
when the leftovers were stored in the same container
with leftover sweet breads.
I hadn't paid attention to the leftovers... She has at least one other,
maybe more, versions of savory rollups, too...
If it had been a question of several kinds of savory
rollups being imprisoned in the plastic tub with the
garlicky ones, that would have been fine, but I tasted
a sweet one that had been rubbing elbows, and the result
was, er, interesting.
Buffalo flavor was at least as nasty as the review had said.
I detected a strong blue cheese odor and suggest that Dale's
review was too gentle on these things. Nobody liked these,
but someone who shall remain unremembered suggested using
them crunched up as a casserole topping.
I think that when Shirley tasted them the next day, she actually liked them... but she forgot to take them with her when they left... :)
More for you, heh. I'd have been torn, given my
dislike for wasting food. Perhaps in a chili casserole
for the next fellowship dinner. Or would that be throwing
good food after bad?
Depends on how much of the flavor remained dominant... if the chili
totally covered it, one might manage.... ;)
Balance in all things, except sometimes, that's my motto.
I thought you were going to take those along for the trip... Steve took them, IIRC...
It's okay - we got Grandma Utz's on the way back -
at a Sheetz or Wawa where the Shipps also picked
up Lego candies for their daughter, who loves all
things Lego.
So you obviously did ok... ;)
Tastewise, certainly. Lard-cooked chips are so superior,
and it's hard to get them nowadays.
Dole cherry fruit cup from I think Nancy was to me another
dud, the fruit (no apples or apple products) sweetened with
stevia and monkfruit and supposedly a natural alternative to
fruit cocktail in heavy syrup. I don't buy it and won't buy it.
I did indeed bring them... I'd been disappointed in them, and brought
them as tastings and as "youpeople food", figuring that Hafflys would probably take them off my hands... :)
I hope they weren't that desperate?
[shrug] They liked them well enough... although Ruth was going to give
all the cherries away to Steve.... they don't taste the stevia as
bitter, so........
I wonder if there'll ever be an artificial sweetener
(let's face it, monkfruit and stevia, though they are
"natural" products, really aren't natural sweeteners).
that would fool me more than once or twice (then my
taste buds get used to it and start compensating).
... Don't eat that. Studies prove it is hazardous to your health.
"Don't eat that. Studies prove it isn't hazardous to your health."
Are you saying that people would prefer to eat foods hazardous to their health....? ;)
Yep, it's partially that I believe that sugar, fat, and
salt are among the most pleasurable foods, that there's
some truth to that it tastes bad if it's "good" for you,
and in its original form the statement is a truism, not
a witticism.
---------- Recipe via Meal-Master (tm) v8.00
Title: Zwiebelkuchen (Onion Pie)
Categories: Vegetables, German
Yield: 8 servings
1 pk Yeast; Active Dry 1 ts Sugar
1 1/2 ts Salt 3 c Unbleached Flour
1 tb Shortening 1 c Water; 120 to 130
Degrees F.
6 ea Bacon; Slices, Cut Up 2 ea Onions; Medium, Sliced
1/4 ts Cumin 1/2 ts Salt
1 x Pepper; As Desired 1 ea Egg Yolk
1 c Sour Cream
Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and
warm water. Beat for 2 minutes. Add enough flour to make a soft dough.
Knead dough until smooth and elastic, about 5 minutes. Place dough in a
lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour.
Pat dough into a lightly greased 12-inch pizza pan or onto a lightly
greased baking sheet. Press up edges to make a slight rim. Fry bacon
until crisp. Remove from grease and drain on absorbent paper. Add
onions
to bacon grease; cook slowly until tender but not brown. Sprinkle onion,
bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F.
for
20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake for
10
to 15 minutes longer or until golden brown and sour cream is set. Serve
warm or at room temperature. Source unrecorded
-----
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