National Cookie Day!

[Carol Dee]

Thanks @digitS' Steve

 

[thistlebloom]

What's nice about using fresh cranberries is the way they burst and add that sweet tart flavor.
I suppose you could find dried cranberries without the added sugar...although we are talking cookies, and what's a little more sugar, right?

But fresh ones are plentiful and reasonably priced and you can freeze them and Costco has such nice big bags of them!

 

[ninnymary]

What's nice about using fresh cranberries is the way they burst and add that sweet tart flavor.
I suppose you could find dried cranberries without the added sugar...although we are talking cookies, and what's a little more sugar, right?

But fresh ones are plentiful and reasonably priced and you can freeze them and Costco has such nice big bags of them!

My son made a cranberry lemon curd tart for Thanksgiving that was delicious! He used fresh cranberries. I need to stock up on them now so he can make that tart again!

Mary

 

[Rhodie Ranch]

The three huge grocery stores here are OUT of fresh cranberries! I read in on Grants Pass Community Chat on FB.

 

[flowerbug]

In a way, I kinda missed it!

Maybe this cookie lover should have it on the calendar ... I guess I celebrated quite by accident, eating the last 2 oatmeal and raisin cookies from last week. Gotta make room for DW's banana bread and carrot cake that she baked, yesterday .

Next will be me stirring up some pumpkin cookies (kabocha squash). Yeah, time to get some quick practice in for Christmas. Do you have a favorite cookie recipe?

Steve

Hey. National Cookie Day in Canada is in March!

black walnut cookies are probably my favorites. i only make them a few times a year if that. the recipe is different than many other cookies in that it uses powdered sugar and oil instead of sugar and margarine (or butter). i don't have it memorized yet and it's too early for me to go root it out, but if wanted i'll post it later.

aside: margarines these days can contain a lot of water so now you have to be sure what margarine you are using.

 

[digitS']

I have been disappointed one too many times with the banana bread recipe we use.

Banana bread baking is thought of as a stop-gap measure: "OMG, there are 6 very ripe bananas. If you eat 1 and I eat 1 - we have to get the others in the oven!"

Problem is, what goes in with the bananas amounts to little more than what might have been swept into them by a couple of 5 year-olds. No milk, butter, oil, sour cream, yogurt - none of that! Ya know, I like simple-dimple but ...

Steve

 

[flowerbug]

I have been disappointed one too many times with the banana bread recipe we use.

Banana bread baking is thought of as a stop-gap measure: "OMG, there are 6 very ripe bananas. If you eat 1 and I eat 1 - we have to get the others in the oven!"

Problem is, what goes in with the bananas amounts to little more than what might have been swept into them by a couple of 5 year-olds. No milk, butter, oil, sour cream, yogurt - none of that! Ya know, I like simple-dimple but ...

Steve

i've heard you can freeze them, but i don't do that. i'll eat bananas even if they are all black on the outside, they're often very sweet and ok on the inside. i don't like green bananas much at all.

another way to deal with them is to make something else, i slice them up, put some vinegar, honey and cinnamon on them or a banana and chocolate pudding pie or banana cream pie or ...

 

[digitS']

I made a much better banana bread by following a recipe called 4H Banana Bread!

Well, I wasn't that excited ... maybe if I was once again 12 and in 4H. But, it was a good step up from the 5 year olds with the addition of margarine and milk .

Then, I noticed that some of the pears were going around the bend. Don't know why DW thought she could get away with buying Bartletts this late in the year. Anyway, Bisquick has a simple Pineapple Upside Down Cake recipe. Substitute pears with a sprinkle of ginger - good!

I'll put something "from the garden" on this thread since I have started: Half Moon Bay Pumpkin Bread, made Sunday to share with Dad.

We are in baking season, guys and gals! You can't leave so much of it to me, I'm too much the 5 ingredient cook.

Steve

 

[thistlebloom]

Well ok then Steve. I fired up the oven and made a double batch of peanut butter cookies to split with Kid#2 on Monday.

I used a recipe (ABC's of Cookies) from a 1961 cookbook mom gave me. It has one cookie recipe for each letter of the alphabet.
I liked them a lot better than the last PB cookie recipe I used. Had to modify it. Who bakes cookies at 300 degrees?
Probably oven temperatures have gone the way of the dollar and you don't get as much heat as you used to for the same number.

being verbose today...

 

[flowerbug]

...
We are in baking season, guys and gals! You can't leave so much of it to me, I'm too much the 5 ingredient cook.

we are rarely NOT in baking season. in the past few weeks we've made a few thousand cookies, brownies, red velvet cake, frostings, breads, not counting pans of mac-n-cheese with bacon, salads, fruit salads, ... today was making more bread to start and now on to several hundred cookies. i get to wash dishes later. i'm avoiding going into the kitchen right now because i have a weakness for cookie dough and my sweet tooth is telling me to feed it right now... i may have to have some brownies and frosting and pretend... yeah, i think i can do that instead. fake it out when it's not looking...