That's alright, with my recipes half the time the cake is in the ofen, it's turned off

I was making English muffins last year....crumpets are similar, just more liquid. Am having my knee replaced next week, so once I can stand long enough to cook, i‘ll dig out the crumpet recipe and try them. Probably in a few weeks.

Yes, I realize that all xylitol is deadly. I just don‘t like to use it around the dog, in case something should fall. And sometimes she does get a piece of non chocolate baked good - only if there is no xylitol.

The big problem with all the sugar alcohols (xylitol, erythritol) is that they don‘t caramelize. And give some people gastric distress.

And if they turn out well, you post the recipe on here in all it's details.
I know there is only one minor trick I haven't found out about yet.

I agree. It's not worth the hassle having to think about it all the time.

True, some people have problems with xylitol but usually it's a matter of a few days for the tummy to get used to it.
I hardly eat any sugar and never had a problem. I do notice it now though but I must have eaten about 500g sugar within 10 days ..... that's probably my normal yearly consumption
Come to think of it, that was a very unhealthy project.

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be inventive!

Curley, last night after reading about your cheesecake endeavors, and seeing your beautiful cheesecake, I was tempted to try to create something similar.

I went to the kitchen and realized that sadly, i just don't have what it takes. (birkenzucker? cream of tartar? Quark?)

So I made an old favorite, esp. for this time of year - zucchini bread. (well it's more like a cake, TBH.)




This version is vegan, and it turned out great. Super moist, with a nice crust. The photo does no justice. Here's the recipe:

"
Vegan Zucchini and Walnut Bread

This amazing Vegan Zucchini and Walnut Bread recipe is made with healthier ingredients like maple syrup, coconut oil, whole wheat flour, and flax seeds. It is quick and easy to make and pairs so well with a cup of coffee in the morning.

Author: Aysegul Sanford
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 1 9X5 loaf (6-8 slices)
Category: Breakfast
Method: Baking
Cuisine: American
Ingredients
To make the flax eggs:

2 tablespoons ground flax seeds
5 tablespoons water, at room temperature
To make the batter:

1/3 cup melted coconut oil, melted and cooled
½ cup maple syrup
½ cup almond milk
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
½ teaspoon Kosher salt
¼ teaspoon ground nutmeg
1½ cups (1 small zucchini – 7 ounces) grated zucchini, juices squeezed
1¾ cups (9.625 oz) whole wheat flour
¾ cup unsalted raw walnuts, roughly chopped
Instructions
Pre-heat the oven to 325 F. Degrees. Spray a loaf pan (either 9X5 or 8 1/2 X 4 ½) with cooking spray and line it with parchment paper. Set it aside.
To make the flax eggs, whisk together the ground flax seeds with water. Let it sit on the counter and thicken for 5-7 minutes.
Whisk together the flax eggs, coconut oil, maple syrup, almond milk in a bowl. Stir in the baking soda, ground cinnamon, vanilla extract, salt, and nutmeg.
Switch to a wooden spoon and stir in the zucchini. Add in the flour and stir just until combined.
Gently fold in the walnuts.
Pour the batter into the prepared loaf pan. Bake for 40-45 minutes* or until a toothpick inserted comes out clean. Transfer to a wire rack and let it cool for 20 minutes. Slice and serve.
This bread will keep fresh 2 days in room temperature as long as it is kept in an airtight container. You can also slice it and store it in the fridge up to 5 days.
Notes

*About the baking time: The original recipe suggests to bake the loaf for 55-60 minutes. However, I found that 40 minutes was more than enough for this bread. Therefore, I highly recommend keeping a close eye on it after the 40-minute mark."

-source

I doubled this recipe and then some, trying to use up a zucchini that grew too big in the garden. Instead of 100% whole wheat flour I used about 60/40 white/whole wheat. I didn't have enough maple syrup so substituted 50% with karamelzucker/goldklarersyrup and some white sugar. In addition, I added maybe 1/4 cup of chia seeds, and about a cup of raisins. My baking time was about 50 minutes at 180 deg. C. It ended up making 3 loaves, around 800g each.

Thanks for the motivation, Curley! (and ACMilan, and all the other great contributors to this thread..)

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you are being programmed

YES! I love zucchini bread! Your's looks delicious. And you were better off with this last night than me with my sugar/fat bomb
I forgot all about this - thanks for reminding me - which is a drag as someone brought me a huge one the other week from their garden.

As to my latest cheese-cake: You don't need birch-sugar, that's just me. In fact you should not try it in a a cake the first time as edot mentioned, some people's tummy can not deal with it. Only the Japanese cheese-cake demanded cream of tartar. And there was no quark in it either - that would have been too healthy, I guspect.

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be inventive!

Creamed Corn was mentioned in a book. Never heard of it, seems to be corn in a béchamel sauce? Sounds heavy. Worth trying?

Dolmas (Stuffed grape leaves):




I have always liked these, but even more so now that I learned how to make them fresh. In a can, they are like rice filled sponges for oil. When made fresh, they are a light and healthy dish. Surely there are many recipes for these, here's just one of them:



1 cup risotto rice
fresh picked grape leaves, no stems, about 30-40 or so depending on size
1 cup stuffed full of minced fresh herbs (this batch is with mint, sage, parsley, and oregano)
salt
juice of 1/2 lemon
2-3 tbsp olive oil
veggie broth or water
one onion, diced
pine nuts, optional
20cm pot or so, with lid
plate that fits inside pot

Stack leaves, right side up, in a bowl. Cover with boiling water and set aside.

Sautee onion on medium heat in 1 tbsp oil for a few minutes. Add rice, sautee a few minutes more until slightly transparent. As if you were making risotto, follow the directions but only cook the rice half way, then remove rice from heat
Add salt (a few pinches) and minced herbs. If you want to add pine nuts, now's the time.

Remove leaves from bowl.Take pot and place a single layer of leaves on the bottom to prevent sticking/burning.
Place spoonful of rice/herb mixture in the center of a leaf (right side up), fold down the top, wrap in sides, and fold up the bottom. Place these in the bottom of the pot, snug next to each other. Really pack them in there. You can make a few layers if you need to, if making a larger amount or using a smaller pot. Mix lemon juice and remaining olive oil and pour it over them. Add water to just below level of top of dolmas, and cover with plate, upside down. (Plate goes inside pot, directly on top of dolmas, with lid on pot.)
Cook on stovetop at low/med heat for 1/2 hr. Remove from heat and cool 5 minutes. Using a kitchen mitt, flip over pot and plate at the same time. Be careful of steam and of any liquid that may remain as you do so. Lift off pot and you'll have a plate stacked full of delicious dolmas.

They're great either piping hot or chilled as leftovers. Cover well to keep from drying out if you store them.

__________________
you are being programmed

One of my favourite things....they look delicious btw.

Creamed corn as I know it is just smushed up kernels instead of whole ones. I'm used to buying canned creamed corn, but you can do it yourself easily with a knife and fresh corn cobs. To do so, just run a good sharp knife down the cob and cut slightly away from the core, more or less halve the kernels, then run it down to cut close to the core, just rough like. Or I just take my stick mixer to a normal can of corn, that works well too, in fact really way cheaper and easier.
I like it for my corn fritters.

Creamed corn is whole kernels in a cream sauce, not mashed up kernels.

https://www.allrecipes.com/recipe/53...like-no-other/

Tom

Not knowing the recipe involved, I assumed it was the same as this, you may be right.
But you may also be wrong.

Actually, looking up corn fritters they sound more appealing than creamed corn

But it basically is corn in a béchamel sauce, is that right?

The recipe supplied by Tom isn't actually a béchemel sauce, but along those heavy lines.
What is the recipe you have that calls for it?

I can give you my Mums recipe for corn fritters if you like, simple and tasty, but I always jazz them up a bit.

I just noticed I didn't bookmark it - probably because I'm no friend of béchamel.

Please do bring your Mum's recipe for the corn fritters though

nice but the ones my sister in law makes look way better. rolling the leaves is a kind of an art.

We apologize for the fault in the dolmas. Those responsible have been sacked.

Right, I just watched the video. And the flour-part could probably be left out as the parmesan makes sure it will be creamy too.
As I'm not gonna serve it to an American, I'll get away with that.

Chinese dumplings & cookies

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Un bon boeuf bourguignon comme les Francais les font bien ! !

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Hand made pizza
sea food & STEAK!

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