So in preparation for my SIL's birthday dinner I've started to bake a variety of cookies, most new recipes. Last week I made Oatmeal, Golden Raisin and Milk Chocolate and Thin Crispy Chewy Chocolate Chip both from Kate Zuckerman, and both excellent, particularly the latter. On a whim, I decided to sub part of the AP flour in the Oatmeal ones with coconut flour. I was very pleased with the result. So now I want to try using garbanzo flour. Has anyone played with subbing flours (other than whole wheat). Trying to be a little healthier, but don't need gluten-free. Also has anyone made and/or used date syrup in place of some of the sugar?
I am going to be making Ina's Double Chocolate Almond Cookies and my old fave Apricots and Cream Cookies next.
Earlier today, I was trying to find both a shrimp and a cucumber prep recipe (i.e., ingredients for marinating shrimp that I will use in a salad and salting cucumbers before using in salad). Those of you that have cooking software, do you have section/chapter/recipe type for prep recipes? It took me a while to find the recipe that had the part that I needed (yes, probably have way too many recipes). I have some of this type of info in my Techniques section, but these are really part one of a recipe. There is probably a better name, but...
So my thought was that as I came across the next one (e.g. zucchini and tomatoes come to mind), I'd make a copy of the "prep" part and put it in its own section. Do any of you do this, have a better way? Hope this makes sense.
TIA
I am going to be making Ina's Double Chocolate Almond Cookies and my old fave Apricots and Cream Cookies next.
Earlier today, I was trying to find both a shrimp and a cucumber prep recipe (i.e., ingredients for marinating shrimp that I will use in a salad and salting cucumbers before using in salad). Those of you that have cooking software, do you have section/chapter/recipe type for prep recipes? It took me a while to find the recipe that had the part that I needed (yes, probably have way too many recipes). I have some of this type of info in my Techniques section, but these are really part one of a recipe. There is probably a better name, but...
So my thought was that as I came across the next one (e.g. zucchini and tomatoes come to mind), I'd make a copy of the "prep" part and put it in its own section. Do any of you do this, have a better way? Hope this makes sense.
TIA