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I bake cookies from scratch, so I can put in a lot less sugar.
I bake baking power biscuits from scratch because it's so easy and they're so good.
I've been making crackers from scratch. They're not light and flaky like Saltines, but they're good for evening munchies with cheese, and I can make them with less salt.
It is easier and cheaper to store the ingredients for all sorts of recipes than it is to buy store-bought.
We always have flour on hand because we bake our own bread; oats, nuts, chips (all flavors) and fruits can be used in so many different ways, from breads and cookies to ice cream. We never know what we'll feel like making on any given day, so baking from scratch is more convenient and more tasty.
I raised my kids on the premise that doughs and batters were just to hold all of the fruits, nuts, and spices together!
Location: where you sip the tea of the breasts of the spinsters of Utica
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It's tough when you're diabetic ..... there are some sugarfree products out there, but either they're too expensive, or loaded with chemicals, or don't taste good. So if I have the urge, I'll bake from scratch using a Splenda/sugar blend.(cookies don't come out right if Splenda alone is used).
Quote:
Originally Posted by elnina
Cooking/baking from scratch is the only way to know what you eat.
Not if your very young grandson has been hovering over it while you went off into another room.
I don't like premade dough. It tastes chemically and artificially flavored, to me. If I am gonna fire up the oven, it might as well be for something that tastes like real ingredients.
Personally, I have had so many BAD "homemade" cookies, that I prefer some of the better made store bought cookies.
You can't miss with My favorite cookie recipe (I made this up.) Not pretty, but satisfying and yummy.
1/2 cup flour
1/3 cup cornmeal
1/2 cup oatmeal dry
2 tsp baking powder
pinch salt
Cut in 1 or 2 tablespoons butter
Handful of raisins (plus anything else you want)
2 ounces molasses (enough for moderately sweet)
1/2 tsp vanilla
1 egg
A little splash of milk, enough to make stiff but wet dough.
Bake 12 minutes at 400. Makes about 15, spooned onto one cookie sheet. These will be in between crisp and chewy.
Last edited by jtur88; 03-14-2012 at 08:37 PM..
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