scratch most everything. Sometimes we even make our own flour from wheat berries... Iced lemon cookies, lemon waffles and lemon curd are on the list for this week. The neighbor's lemon tree is overflowing with big ripe lemons.
@tightwad WIth the lemon one, you can play with the amount of milk to lemon juice ratio. I like to mix the zest into the liquid ingredients (except the melted butter) and let it sit in the fridge over night - the flavor from the zest will be more intense. Powdered sugar is a good topping for these.
@Headly Mmm, lemons. Some extended-in-laws live in AZ and they sent me two big boxes of lemons from their tree. Best lemons I've ever had. I see someone already asked for the waffle recipe. If the cookie recipe is easy to share, would you mind? I haven't found any lemon cookie recipes that I like.
@Headly Ha, okay. :-D I somehow have managed to not see ANY girlscouts or their cookies. Unless you want one that's more like a biscuit, I recommend that you don't go with any recipes that have British beginnings.
@Headly currently making these waffles...noticed there is no oil in the recipe other than the butter? How do you keep them from sticking? My waffle iron never uses a non-stick spray, it's seasoned like a dutch oven is
@tightwad I spray mine with spray, or I use a pastry brush and some cooking oil to brush the grids. These do have a fair bit of sugar in them and can be a bit sticky. It's a finicky recipe, but SO good when you get it just right.
@tightwad Play with the amount of sugar, lemon juice and baking soda. With all the acid from the lemon juice there is a lot going on with these. I'm constantly making tweaks to it. I like crispy on the outside and light ant fluffy on the inside. Sometimes I will finish them in the oven. Warmed lemon curd makes the best topping IMO, particularly a tart lemon curd.
I try to cook from scratch every chance I get since I love cooking and I include baking with that. I made chocolate banana bread a while ago that I was pretty happy with and a cast iron skillet brownie that was damn good.
Some form of dough from scratch is always going through some stage at my place. I've been doing it so long that I have no recipes, I just mix it up and set it aside for that day, or more in fridge, and maybe start another different one. I think I rebounded too hard when I fell off the low carb years ago. Yes, it shows.