Friday, July 11, 2008

• Reversing my baking clock to make things simple

  http://countrylife.lehmans.com/category/baking-and-cooking/page/3/ This link discusses how to render lard. One suggestion was to buy lard directly from a butcher because they probably have a lot on hand. I would think it would be relatively inexpensive if purchased this way. This was an interesting subject and helpful now that I know how much butter comes from a half gallon of whole unhomogenized milk. It was not a lot but we do not drink a lot of white milk. We also don't eat a lot of toast for breakfast so I would like to save my butter for baking. I plan to make a little up each time we get milk and then store it up for future use.

  I made sugar cookies last night. I have started using honey in place of sugar and am looking at other alternatives such as sucanat or rapadura in place of sugar. I am investigating the cost of this.The cookies turn out very nicely if they are chilled for a couple of hours before baking and have a beautiful color.  

  • 12:24 PM
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