I made some swell lemon cookies tonight & thought I'd share the recipe since I didn't see any lemon cookies in the memories. these taste great &'re wonderfully chewy. the recipe below makes sufficient cookies for one person to share with the moon & a shetland sheepdog (about 12), so you might want to double it if you have more friends than me.
preheat oven 300 F
cream together, in this order:
1/4 c (half a stick) vegan margarine 2 ounces tofutti cream cheese 1 tsp grated lemon peel 1/2 tsp lemon extract OR 2 tsp lemon juice 1/2 c brown sugar firmly packed 1/4 c heaping/overflowing turbinado sugar 1/4 tsp vanilla extract HALF of an "egg" (I recommend en-er-g for these)
1 c flour 1/2 tsp soda scant amount salt
taste dough (for obvious reasons, and also to determine if they're lemony enough to suit you. if not, squeeze in more lemon juice and mix). bake approximately 23 minutes & cool on cookie rack.
Been out to my local farm shop, which is full of lovely summer produce
Baby plum tomatoes dried very well in about 4-5 hours in the oven. Mine doesn't have a 'warm' setting, but turning it up to 80c for a bit and then turned it off again for a bit worked.
Black Russian tomatoes are huge dark, squidgy tomatoes. They're not a good texture for just eating, but make a lovely dark, sweet rich, tomato sauce; they just seem to melt as they hit the pan.
Garlic scapes are the top sprouts of garlic bulbs. A garlicy flavour with a nearly-green-bean texture. Very strong flavour when raw, much milder when cooked. Steam as a side vegtable. Also good with mushrooms and pearl barley in risotto-thing. Steaming them and whuzzing them with some pine nuts, olive oil and salt makes a very nice pesto.
Red gooseberries are a bit sweeter then normal gooseberries. They made a lovely red crumble. I'll be freezing some of these so I can have nice crumbles in winter (just dashed inconsiderate of them to fruit in summer when they're such a good winter fruit).
And, of course, strawberries and raspberries for jamming, and blaeberries to eat. Num!
Last night I was planning on cooking some generic chili for dinner: veggies, beans, tomatoes, TVP, chili powder, whatever. But while standing at the stove, I decided I really didn't want that, so I made something else up instead. It turned out pretty tasty!
This is somewhere in between a soup and a stew; it's thicker than most soups, but thinner than a stew. It's refreshingly light even with all that grain, it's easy to make, and just a few ingredients will make a HUGE pot of food that keeps nicely in the fridge, so it's good for when you're nearly out of both food and cash.
ive searched all over the memories for this and couldnt find a thing- so heres my question-
i bought a block of follow your heart monterey jack flavoured cheese and cant think of a thing to do with it... lol... i would like something melted and ive never had real monterey jack cheese so im not too sure what it would be good in... so- any opinions on what i should do with this block?
or insight as to what it tastes like or would be good with?
i dont want to open it before i decide what to do so it doesnt go bad or i would just sample it first... help!