That would be too much continuing contact with them. I don't even want to hear their lamentations, especially as I would then likely soften and offer them cookies and have to listen to them again.
We are gluten-free and there is only a limited number of cookies that work for us. Chocolate chip and oatmeal both work. If I can't have nice things, no one else is either.
Since my "kitchen sink" recipe uses oats for half the flour, it might be easily converted to gluten free. Any problems with dried dates or cranberries? No nuts. I'll have to get my granddaughter to work on that with me -- she's the baker in the family. She's also a senior in high school with a part-time job and in sports. I tease her about making an appointment to see her... but it's not all in jest.
My wife loves to put in fruits. Berries in everything: oatmeal, muffins. I am neutral. We can no longer have tree nuts. We use King Arthur recipes when we can find one on their site. Tracy makes a pilgrimage with the daughters-in-law and granddaughters once a year.
This has really piqued my interest. One of the common gluten free flours mentioned is almond flour -- is that a no-no because nuts? I'm leaning toward all oat flour or a mixture with rice flour? What does your wife recommend?
I've made 2 appointments with my granddaughter (I wasn't kidding!) and am dusting off my 1970s model heavy duty 'commercial' kitchenaid mixer. My recipe was developed in a restaurant 40+ years ago, making at least 6 dozen cookies. The first appointment is to see if we can successfully make the recipe gluten free. Then we will try to halve the recipe... If successful we will send you samples and the recipe. Do not hold your breath.
13 comments:
By "go away", do you mean "see them driven before you and to hear the lamentations of their women?"
It looks like blogger has a new comment interface now. I should exercise it a trifle.
That would be too much continuing contact with them. I don't even want to hear their lamentations, especially as I would then likely soften and offer them cookies and have to listen to them again.
What kind of cookies?
One more peep out of you and you aren't getting any.
Am I not getting snickerdoodles or chocolate chip? I should send you my somewhat original recipe for "kitchen sink" cookies.
We are gluten-free and there is only a limited number of cookies that work for us. Chocolate chip and oatmeal both work. If I can't have nice things, no one else is either.
David's Orange Cranberry Oatmeal cookies does it for me.
Bob's Red Mill chocolate chip cookies are pretty good.
Since my "kitchen sink" recipe uses oats for half the flour, it might be easily converted to gluten free. Any problems with dried dates or cranberries? No nuts. I'll have to get my granddaughter to work on that with me -- she's the baker in the family. She's also a senior in high school with a part-time job and in sports. I tease her about making an appointment to see her... but it's not all in jest.
My wife loves to put in fruits. Berries in everything: oatmeal, muffins. I am neutral. We can no longer have tree nuts. We use King Arthur recipes when we can find one on their site. Tracy makes a pilgrimage with the daughters-in-law and granddaughters once a year.
This has really piqued my interest. One of the common gluten free flours mentioned is almond flour -- is that a no-no because nuts? I'm leaning toward all oat flour or a mixture with rice flour? What does your wife recommend?
We do not use almond flour, no. We usually use Bob's Red Mill "1 for 1"
I've made 2 appointments with my granddaughter (I wasn't kidding!) and am dusting off my 1970s model heavy duty 'commercial' kitchenaid mixer. My recipe was developed in a restaurant 40+ years ago, making at least 6 dozen cookies. The first appointment is to see if we can successfully make the recipe gluten free. Then we will try to halve the recipe... If successful we will send you samples and the recipe. Do not hold your breath.
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