Guest guest Posted March 17, 2010 Report Share Posted March 17, 2010 Hi, Marilyn ++, RE: these nifty sounding crackers: would it help to use a parchment paper-lined cookie sheet?? Aaaannnnd..... Marilyn, I was wondering of you would ever get round to trying meringues-as-crackers?? What do oyu think? Some sort of flavor, parmesan maybe? Coarse salt on top? Or??? I like to eat lots, and while happily I am able to tolerate some raw veggies, which helps, not quite the same. Thanks for Babette story. I sometimes read emails out of order or miss some, depending on work and life.... so if you'd posted about her in the past, I missed it. Ruth > > " Part way through the drying, you will despair > >of them ever becoming a good snack, as they will > >seem very oily and soggy. Give them another 5-6 > >hours to dry, and they will become surprisingly crispy. " > > > >Does that mean that the full time in the dehydrator is about 10-12 hours? > > Well, it depends on how damp your climate is. > Sometimes, yes, it takes about 10-12 hours. Other > times, it can take a full 24 hours. Basically, if > they aren't crisp yet, keep drying them! > > >> I've definitely got that craving! But, even > though they are crunchy, they are fairly easy to > digest for us newbies? I'll of course take it > easy at first, I just wanted to check. << > > If you can handle zucchini, parmesan cheese, and > the rest of the ingredients, yes. > > These are, btw, a great recipe to have handy when > your farmer friends start dumping bushel baskets of zucchini on you! > > I've been meaning to try spreading the stuff out > in a cookie sheet and then cutting the sheets > into crackers, but since I do have really good > muffin pans, I sort of feel like, " If it ain't > broke, don't fix it. " But then I worry about > people who don't have the same kind of muffin tins that I have. > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Babette the Foundling Beagle > Back to top Reply to sender | Reply to group | Reply via web post Messages in this topic (12) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2010 Report Share Posted March 17, 2010 Hi, Marilyn ++, RE: these nifty sounding crackers: would it help to use a parchment paper-lined cookie sheet?? Aaaannnnd..... Marilyn, I was wondering of you would ever get round to trying meringues-as-crackers?? What do oyu think? Some sort of flavor, parmesan maybe? Coarse salt on top? Or??? I like to eat lots, and while happily I am able to tolerate some raw veggies, which helps, not quite the same. Thanks for Babette story. I sometimes read emails out of order or miss some, depending on work and life.... so if you'd posted about her in the past, I missed it. Ruth > > " Part way through the drying, you will despair > >of them ever becoming a good snack, as they will > >seem very oily and soggy. Give them another 5-6 > >hours to dry, and they will become surprisingly crispy. " > > > >Does that mean that the full time in the dehydrator is about 10-12 hours? > > Well, it depends on how damp your climate is. > Sometimes, yes, it takes about 10-12 hours. Other > times, it can take a full 24 hours. Basically, if > they aren't crisp yet, keep drying them! > > >> I've definitely got that craving! But, even > though they are crunchy, they are fairly easy to > digest for us newbies? I'll of course take it > easy at first, I just wanted to check. << > > If you can handle zucchini, parmesan cheese, and > the rest of the ingredients, yes. > > These are, btw, a great recipe to have handy when > your farmer friends start dumping bushel baskets of zucchini on you! > > I've been meaning to try spreading the stuff out > in a cookie sheet and then cutting the sheets > into crackers, but since I do have really good > muffin pans, I sort of feel like, " If it ain't > broke, don't fix it. " But then I worry about > people who don't have the same kind of muffin tins that I have. > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Babette the Foundling Beagle > Back to top Reply to sender | Reply to group | Reply via web post Messages in this topic (12) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2010 Report Share Posted March 17, 2010 At 08:23 AM 3/17/2010, you wrote: RE: these nifty sounding crackers: would it help to use a parchment paper-lined cookie sheet?? Funny thing -- I added that very thought in my next message. Aaaannnnd..... Marilyn, I was wondering of you would ever get round to trying meringues-as-crackers?? What do oyu think? Some sort of flavor, parmesan maybe? Coarse salt on top? Or??? I like to eat lots, and while happily I am able to tolerate some raw veggies, which helps, not quite the same. Pecan souffle bread, cut in pieces, can be dried easily, in the oven or in a dehydrator. Therefore, why not make the souffle bread, but instead of using pecan butter or pecan flour, add a few ounces of finely shredded Parmesan and/or Romano cheese, or some sharp cheddar? Once baked, you can add the course salt -- or, say, with the cheddar, I would mix a teaspoon of homemade chili powder with a couple teaspoons of coarse salt and sprinkle the bread with it before dehydrating it. With the Parmesan, you could also add some oregano and thyme when you blend in the cheese. Thanks for Babette story. I sometimes read emails out of order or miss some, depending on work and life.... so if you'd posted about her in the past, I missed it. Don't think I had, actually. She came into our lives so soon after my Mom passed, and then it was Christmas Insanity Season, and then I was laid off at the bookstore again. (Yet another new manager: this one wanted me to reserve 70-80 hours a week, including nights and weekends, ie, be available from 9a to midnight five days a week, and he MIGHT be able to give me 5-15 hours. When I said I was only available 9a-6p Mon-Thurs, he said I wasn't being " flexible " enough and took me off the schedule.) And, I've been busy writing. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2010 Report Share Posted March 17, 2010 At 08:23 AM 3/17/2010, you wrote: RE: these nifty sounding crackers: would it help to use a parchment paper-lined cookie sheet?? Funny thing -- I added that very thought in my next message. Aaaannnnd..... Marilyn, I was wondering of you would ever get round to trying meringues-as-crackers?? What do oyu think? Some sort of flavor, parmesan maybe? Coarse salt on top? Or??? I like to eat lots, and while happily I am able to tolerate some raw veggies, which helps, not quite the same. Pecan souffle bread, cut in pieces, can be dried easily, in the oven or in a dehydrator. Therefore, why not make the souffle bread, but instead of using pecan butter or pecan flour, add a few ounces of finely shredded Parmesan and/or Romano cheese, or some sharp cheddar? Once baked, you can add the course salt -- or, say, with the cheddar, I would mix a teaspoon of homemade chili powder with a couple teaspoons of coarse salt and sprinkle the bread with it before dehydrating it. With the Parmesan, you could also add some oregano and thyme when you blend in the cheese. Thanks for Babette story. I sometimes read emails out of order or miss some, depending on work and life.... so if you'd posted about her in the past, I missed it. Don't think I had, actually. She came into our lives so soon after my Mom passed, and then it was Christmas Insanity Season, and then I was laid off at the bookstore again. (Yet another new manager: this one wanted me to reserve 70-80 hours a week, including nights and weekends, ie, be available from 9a to midnight five days a week, and he MIGHT be able to give me 5-15 hours. When I said I was only available 9a-6p Mon-Thurs, he said I wasn't being " flexible " enough and took me off the schedule.) And, I've been busy writing. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
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