Cookies are less fattening in Canada, eh?

At a recent ARWA meeting a friend gave me 3

wonderful GF cookies

Produced in the US these cookies which are truly delicious have stick on nutrition guides to make them bilingual for Canada's markets. After pulling the sticky off to get into the package (they are individually packed) I noticed a discrepancy between the US and Canadian nutrition labels.

Amazing - the cookie lost 60 calories and 8 grams of carbs by simply crossing into Canada! Go figure.  It's skinnier to take your cookies north to Canada, eh? The other two flavours also had similar reductions.



I am sure there is some logical explanation, but it was disconcerting to see that the original calorie count was so much higher than at first look.



Watch of for those WOW cookies. Enjoy them but be aware, they may not be exactly what they say they are.

TASTY GLUTEN FREE, EGG FREE COOKIES - Recipe included

   

This tasty gluten free cookie is adapted from one of my favorite recipes that used regular flour.  I substitute a gluten free flour mix and add 3/4 tsp of Xanthan gum. It works like a charm.

INGREDIENTS AND PROCESS

Step one: Cream together 1 cup of shortening, 2/3 cup of fancy molasses and 1/2 cup of brown sugar
Step two: In a separate bowl combine:
       3 cups of GLUTEN FREE flour mix, 1 tsp ginger, 1 tsp salt, 2 tsp Baking Soda Mix well.
Step three: Gradually work the flour mixture into the wet mixture. At the end, you may use your hands to knead it together.
Step four: Shape the dough into a roll, place on plastic wrap and make it into a log.
Step five: Place the log flat in the freezer for a few hours or up to a few weeks.

NOTE: The dough is malleable, glossy and tasty but stays together for rolling by hand. (It should not stick to your skin.)

BAKING

PREHEAT oven to 375F Cut the frozen dough into thin slices, place on cookie sheet and bake for @8 minutes. Allow to cool partially before removing from the cookie sheet.

OPTION: Chill the dough for an hour or so in the fridge, roll out and cut with cookie cutters. Tricky to handle but it can be done.

PS This recipe came from Mary Grace Reid, my mother, who was well known in the family as a baker, a pie maker and butter-tart creator.

November 2, 2013

After 28 days away, getting re-oriented to home life takes time. You all know what I'm talking about: laundry, laying in fresh groceries, rounding up dead house flies, chatting with the neighbours- the usual.
     However, today is the day for getting back to work on my manuscript (as opposed to viewing research pictures and notes and considering the ambiance felt while visiting the story locale.) I am resisting washing my floors as a preferable option to writing. I know that once I start I'll be in love with my characters and their stories and be able to continue easily. It's the getting started that's tricky.
     As much as I love being a writer, there are times when I balk at starting the task. Not sure if it's fear (my story may be terrible), laziness (it's so much work, so many hours required to finish), or pure procrastination (tomorrow is a better day to start.)  Maybe it's simply that 28 days interrupted the habit of writing everyday allowing a new habit of not-writing to get established.
     Whatever it is, today I am just going to DO IT! and get back the writing habit.
     What side-tracks do you follow when you know you really want to write or paint or quilt or dance or...?