These muffins are moist and delicious, even when a few days old. They are quick and easy to make when you want to revitalize your sourdough starter but don’t have time to make bread.
Adapted from The Sourdough Cookbook by Rita Davenport which is out of print
This is an easy, delicious soup which is kind to your budget. This recipe is just a guide, I often use a whole cabbage, two onions and two carrots. The onion, carrot, cabbage and potato can be shredded in a food processor. Be careful not to add too much liquid when simmering as the cabbage releases a lot of liquid when blended. The soup freezes well. It was inspired by Recipe #111795
These relatively healthy absolutely delicious chocolate chip cookies are a gluten-free adaptation of my favorite chocolate chip cookie. The raisins keep the cookies moist but they are hardly noticeable. It is easiest if you use a pre-made gluten free flour mix. Just about any mixture will do but I use Food Philosopher (registered) brown rice flour mixture and here is the breakdown of the ingredients that make up that mixture*:
1 1/2 cups brown rice flour
1/3 cup potato starch
8 teaspoons tapioca flour
1/2 teaspoon tapioca flour.
I have had success with other gluten-free flour mixes but this one works the best for me.
If you are frustrated by hard boiled eggs which are difficult to peel, try steaming them instead of boiling. No vinegar, no timing issues. Just steam for your normal boiling time, they come out perfect, even very fresh eggs which are the worst to peel.
I found this recipe on Backyard Chickens and figured if anybody knew how to boil eggs they would.
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