I need to bring something with me tomorrow so I made a half batch of
the Low-fat Low-cholesterol Oatmeal Drop Cookies. I used a whole egg for ½ of the recipe, ½ brown sugar and ½ white and left out the raisins as I hadn't written them down on the recipe. I wanted to make something with oil so that anyone with dairy/soy/nut problems could eat them.
I need room to freeze some Christmas cookies that I'm hoping to make this weekend. I had to go through the freezer to see what I could get rid of. I came across a few containers of rhubarb so I thought I'd make a rhubarb crisp. When I last made an apple crisp I upped the amount of oatmeal and liked it. So I used the same recipe. I can taste the rhubarb but it seems to have disappeared into the oatmeal!
Seeing that I was going to have the oven on I thought that I'd try to make some focaccia. I used half of the
Blitz Bread: No-Fuss Focaccia recipe without the spices or powdered cheese (never even heard of powdered cheese before!). Unfortunately as soon as I took the towel off and saw that it hadn't risen I realized that I hadn't added any yeast! The oven was all ready ready so I just brushed it with olive oil and sprinkled on some salt, forgetting the rosemary that I had wanted. It turned out as one might expect. But it's not so bad that it isn't being eaten anyway.
When I asked my son what baking he'd like this year, he only mentioned two things. These Red Cherry Cookies and fruit cake. I've been making these cookies ever since 2005 and the only change I've made was to double the recipe. I bake them up and store them in the freezer.
I started using this fruitcake recipe in 2001. It's my own recipe and I've made a few changes over the years. I'd like to try something new, but knowing that we both like this recipe it's hard to risk a new one.
