Subj : Road Tripping - Redux To : Shawn Highfield From : Ruth Haffly Date : Wed Oct 30 2024 14:08:28 Hi Shawn, RH> OK, I use stevia for some things, raw sugar for others. I try to RH> avoid the other sugar substitutes as they are all artificial, do RH> honey or molasses in baking. SH> I've switched to honey for most sweet things I make. I do use sugar SH> for pickled beets. (Not much else LOL) Some things need sugar as honey would make it too wet. I made Steve a pumpkin roll on Monday for his birthday, used sugar there. The cake part gets turned out onto a cloth sprinkled with sugar and rolled, can't do that with honey. (G) BTW, I'm still looking for the cook book with the squash & apples recipe; Steve has my cook book corner so filled with other stuff that I have a hard time getting to the books. Don't worry, I'll find it sooner or later. RH> Our girls are both pretty decent cooks, and knew how to cook before RH> leaving home. Rachel did call me fairly often for recipies but I RH> think part of it was a bit of homesickness--she moved from Arizona RH> to Mississippi after getting married. SH> Kristina used to call me quite a bit for recipes, but I gave her the SH> URL for my reciples so she can look it up anytime now. LOL I've got such a hodge podge collection, mostly on paper, some in my head, from all over the place that it wouldn't work. One recipe she asked for was my mom's potato salad--that one was in my head. OTOH, one of our favorite potato salads is from a Pennsylvania Dutch cook book so I was able to give that recipe to her as written, no "bit of this" or "until looks good" sort of measurements. (G) SH> Conner knows how to cook, he just doesn't. Bob (FIL) doesn't know how SH> to cook and doesn't. LOL When he's sick we have to call the SH> restaurant he goes to so they don't worry about him. As I try to let someone here know if I'm going to be travelling or otherwise unable to be here on a daily (or every 2-3 days) basis. Just relieves the minds of those who expect to see someone/hear from someone on a daily basis. RH> Most of my soups are a bit of this, a touch of that and oh yes, need RH> to use this before it goes bad so into the soup pot. Years (actually, RH> now decades) ago I made a chicken vegetable soup using a bag of RH> chicken necks and, IIRC, about a dozen different odds and ends of RH> vegetables, plus probably brown rice. It was a good "clean out the RH> fridge" soup and tasted good as well. (G) SH> Those are the best soup's. :) Exactly! I've not been able to duplicate that one but made some pretty good soups otherwise since then. RH> We don't have any other family nearby so I get the whole thing, RH> unless Steve decides to have a paper thin slice or two. SH> Everyone lives with us, I can't move without tripping over family. Nearest family to us is a sister in law (married Steve's brother, he was killed in a hunting accident in 2010) a couple of hours away. Blood relative nearest to us is a cousin up in Virgina Beach, about 4 hours away. SH> SH>> Fingers crossed for you. RH> I'll let you know the results when I get them. SH> Thanks! RH> Any relation to the late Gabor sisters (Eva, Magda and Zsa Zsa)? Get RH> the recipies while you can and think of him when you make them. SH> None as Gabor is his first name. I take any recipe he gives me and SH> add to my Acuchef database for sure! Helps now and in the future you'll look back on them with fond memories. SH> Here's his low carb bread: SH> MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) SH> www.AccuChef.com SH> Title: Gluten, Carb Free Bread (Gabe) SH> Categories: Bread SH> Yield: 3 Servings SH> 1 T olive oil SH> 1/4 c egg whites SH> 1/4 c almond flour SH> 1 t baking powder SH> 1/2 t chia seeds (optional) SH> [Note: You can cut it in half for sandwiches, or burger buns, and you SH> can freeze them too ] SH> Blend all ingredients together SH> I use a 4" glass bowl ( you can get a 3 pack at Walmart for $10) SH> Microwave for 1 min 40 sec SH> You can cut it in half for sandwiches, or burger buns, and you can SH> freeze them too SH> This is the original: SH> 1 tbsp oil or butter SH> 1 whole egg SH> 3 tbsp Almond flour SH> 1/2 tsp baking powder SH> Mix, microwave 90 sec SH> The cheapest place I found for Almond flour is Costco SH> Enjoy!! SH> ----- Steve makes his own almond milk from time to time; we grind the "left overs" from that procces into almond flour. Looks interesting, have to keep it in mind if I need to make a gluten free bread. --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... First Law of Lab Work: Hot glass looks exactly the same as cold glass. --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .