If it didn't have calories, right now I would eat...
Replies
-
This content has been removed.
-
corinasue1143 wrote: »My mother used to eat them with margarine. Sorry. Not me. Never. Ever.
I've never seen anyone put butter or some other kind of spread on saltines (hmm, maybe peanut butter). I mostly remember eating them plain or with cheddar or the like.
I did have a friend whose after school snack was 4 saltines with a quarter of an American cheese slice on each and then heating in the microwave and adding half a pimento olive to each.0 -
saltines with butter and jam! And graham crackers with butter or cream cheese
2 -
All of those would fall into my "not worth the cals" list! ;-) I never have any particular desire to eat crackers, and don't get adding spreads to them. (When I see crackers it is normally with cheese and fruit, and I always just eat the cheese and fruit, unless I can't manage without it seeming weird.)0
-
pancakerunner wrote: »saltines with butter and jam! And graham crackers with butter or cream cheese
When I was sick, one of the "settle your tummy" meals my mom would give me was buttered saltines and a soda. So I associated it with comfort food and would add some grape jelly if I just needed cheering up!
I rarely have saltines in the house anymore, but a little butter on triscuits still hits the nostalgia button for me
1 -
pancakerunner wrote: »saltines with butter and jam! And graham crackers with butter or cream cheese
When I was sick, one of the "settle your tummy" meals my mom would give me was buttered saltines and a soda. So I associated it with comfort food and would add some grape jelly if I just needed cheering up!
I rarely have saltines in the house anymore, but a little butter on triscuits still hits the nostalgia button for me
when I was in my "all things fat free" phase I swear I once ate an entire bag of pretzels with grape jelly haha0 -
I was poring over an old notebook of recipes I probably haven't looked at in 20 years, and I came across (among other fun things), my Mom's (and therefore my grandmother's) recipe for ruggelach. I have fond memories of making them during a snowstorm back in the early '70s. But I digress. I've made them a few times, but it's been decades. I'm usually not motivated by sweets, but these have so many memories.
So I'm thinking about fillings. I remember apricot preserves were pretty standard, as was a poppy seed and prune filling (or something like that). I once made some kind of chocolate filling with nutella and some other ingredients.
What is your favorite ruggelach filling?
1 -
-
I was poring over an old notebook of recipes I probably haven't looked at in 20 years, and I came across (among other fun things), my Mom's (and therefore my grandmother's) recipe for ruggelach. I have fond memories of making them during a snowstorm back in the early '70s. But I digress. I've made them a few times, but it's been decades. I'm usually not motivated by sweets, but these have so many memories.
So I'm thinking about fillings. I remember apricot preserves were pretty standard, as was a poppy seed and prune filling (or something like that). I once made some kind of chocolate filling with nutella and some other ingredients.
What is your favorite ruggelach filling?
I have never actually had it!0 -
I've never had them made quite like my family made them. They are interesting little sweets that don't have to be THAT sweet, but sure can be.
Basically mix some orange juice concentrate with flour and yeast, mix, and rest overnight. Then roll very thin rounds, cut into triangles (some recipes say use sugar instead of flour to roll them out; others just roll in sugar after assembly), cut into triangles, put a tiny bit of filling in the middle of the wide part of each triangle, roll up, rest briefly and cook hot.
Usually there would be HUGE batches that would get frozen and taken out for special occasions. They were kind of special.
OH! I KNOW!
I have frozen marion berries and blueberries (and a few raspberries) from last summer that I've been trying to figure out how to use. I guess this means now I have to figure out how to make berry jam that's thick enough to hold up. Oh. That's such a great idea. Thanks for helping me realize I already had the filling.... as long as I make that one extra step.
Maybe over the long weekend next week.2 -
I was poring over an old notebook of recipes I probably haven't looked at in 20 years, and I came across (among other fun things), my Mom's (and therefore my grandmother's) recipe for ruggelach. I have fond memories of making them during a snowstorm back in the early '70s. But I digress. I've made them a few times, but it's been decades. I'm usually not motivated by sweets, but these have so many memories.
So I'm thinking about fillings. I remember apricot preserves were pretty standard, as was a poppy seed and prune filling (or something like that). I once made some kind of chocolate filling with nutella and some other ingredients.
What is your favorite ruggelach filling?
I love rugelache! I'm not fond of using chocolate - but love a cinnamon/nut and dried fruit (like dates or figs or berries).0 -
I've never had them made quite like my family made them. They are interesting little sweets that don't have to be THAT sweet, but sure can be.
Basically mix some orange juice concentrate with flour and yeast, mix, and rest overnight. Then roll very thin rounds, cut into triangles (some recipes say use sugar instead of flour to roll them out; others just roll in sugar after assembly), cut into triangles, put a tiny bit of filling in the middle of the wide part of each triangle, roll up, rest briefly and cook hot.
Usually there would be HUGE batches that would get frozen and taken out for special occasions. They were kind of special.
OH! I KNOW!
I have frozen marion berries and blueberries (and a few raspberries) from last summer that I've been trying to figure out how to use. I guess this means now I have to figure out how to make berry jam that's thick enough to hold up. Oh. That's such a great idea. Thanks for helping me realize I already had the filling.... as long as I make that one extra step.
Maybe over the long weekend next week.
I’ve never had them or even heard of them but wow they sound delicious!! Share photos of you make them 😋.
Could go for a huge bowl of roasted Brussels right now.
1 -
Noreenmarie1234 wrote: »I've never had them made quite like my family made them. They are interesting little sweets that don't have to be THAT sweet, but sure can be.
Basically mix some orange juice concentrate with flour and yeast, mix, and rest overnight. Then roll very thin rounds, cut into triangles (some recipes say use sugar instead of flour to roll them out; others just roll in sugar after assembly), cut into triangles, put a tiny bit of filling in the middle of the wide part of each triangle, roll up, rest briefly and cook hot.
Usually there would be HUGE batches that would get frozen and taken out for special occasions. They were kind of special.
OH! I KNOW!
I have frozen marion berries and blueberries (and a few raspberries) from last summer that I've been trying to figure out how to use. I guess this means now I have to figure out how to make berry jam that's thick enough to hold up. Oh. That's such a great idea. Thanks for helping me realize I already had the filling.... as long as I make that one extra step.
Maybe over the long weekend next week.
I’ve never had them or even heard of them but wow they sound delicious!! Share photos of you make them 😋.
Could go for a huge bowl of roasted Brussels right now.
YES this! With crumbled blue cheese or feta1 -
I've got some brussels sprouts in the refrigerator that I really do need to cook. Hmm. But I really don't think the cals will be that hard to fit in, even if I add some nuts, etc.0
-
I was poring over an old notebook of recipes I probably haven't looked at in 20 years, and I came across (among other fun things), my Mom's (and therefore my grandmother's) recipe for ruggelach. I have fond memories of making them during a snowstorm back in the early '70s. But I digress. I've made them a few times, but it's been decades. I'm usually not motivated by sweets, but these have so many memories.
So I'm thinking about fillings. I remember apricot preserves were pretty standard, as was a poppy seed and prune filling (or something like that). I once made some kind of chocolate filling with nutella and some other ingredients.
What is your favorite ruggelach filling?
I love rugelache! I'm not fond of using chocolate - but love a cinnamon/nut and dried fruit (like dates or figs or berries).
I also have dried figs and prune plums from the back yard, so maybe I'll make some other kind of fruit filling, maybe simmering the dried fruit in brandy and adding some chopped hazelnuts....1 -
I was poring over an old notebook of recipes I probably haven't looked at in 20 years, and I came across (among other fun things), my Mom's (and therefore my grandmother's) recipe for ruggelach. I have fond memories of making them during a snowstorm back in the early '70s. But I digress. I've made them a few times, but it's been decades. I'm usually not motivated by sweets, but these have so many memories.
So I'm thinking about fillings. I remember apricot preserves were pretty standard, as was a poppy seed and prune filling (or something like that). I once made some kind of chocolate filling with nutella and some other ingredients.
What is your favorite ruggelach filling?
I love rugelache! I'm not fond of using chocolate - but love a cinnamon/nut and dried fruit (like dates or figs or berries).
I also have dried figs and prune plums from the back yard, so maybe I'll make some other kind of fruit filling, maybe simmering the dried fruit in brandy and adding some chopped hazelnuts....
This sounds divine! You are lucky to be able to grow figs where you are at! You'll have to post some pics if you make them!1 -
I’ve been craving ice cold cow’s milk like crazy!
I’ve been buying almond milk for years. Hubby’s allergic to cow’s milk and almond milk is so little calories.
If cow’s milk was as low cal as almond milk, I’d be drinking a couple cups per day! 🐮
0 -
I was poring over an old notebook of recipes I probably haven't looked at in 20 years, and I came across (among other fun things), my Mom's (and therefore my grandmother's) recipe for ruggelach. I have fond memories of making them during a snowstorm back in the early '70s. But I digress. I've made them a few times, but it's been decades. I'm usually not motivated by sweets, but these have so many memories.
So I'm thinking about fillings. I remember apricot preserves were pretty standard, as was a poppy seed and prune filling (or something like that). I once made some kind of chocolate filling with nutella and some other ingredients.
What is your favorite ruggelach filling?
I love rugelache! I'm not fond of using chocolate - but love a cinnamon/nut and dried fruit (like dates or figs or berries).
I also have dried figs and prune plums from the back yard, so maybe I'll make some other kind of fruit filling, maybe simmering the dried fruit in brandy and adding some chopped hazelnuts....
This sounds divine! You are lucky to be able to grow figs where you are at! You'll have to post some pics if you make them!
We mostly just get the breba crop (the first, smaller one). Our weather turns cool and damp before most of the "main" crop is ripe. They rot on the trees. The trees grow so fast, it's a challenge to keep them low enough that I can reach most of the fruit, even with a ladder. Or I need a bigger ladder.
Worse than that, once the starlings find them, it's hard to get ANY figs. They devastate the crop. All the more reason to bring the trees down shorter; if I keep them picked, they birds are less likely to find them. Except now I think I'm part of their annual stopovers. It's a trade-off because the breba crop grows on LAST YEAR's new wood. All the new growth I cut off in the winter means branches with no fruit. But if there is fruit, I won't get it anyway. The main crop grows on THIS YEAR's new wood, so I can get some of them if they get ripe. We got some this year because the weather cooperated.
2 -
Grilled mozzarella on fresh whole wheat caraway rye....
3 -
^^Your rye bread looks great too. Nice fig! Grab what you can😉1
-
-
I had a wild hair and started a new batch of dough yesterday. The starter I made seems pretty strong. Good thing because that sandwich was the last of the previous loaf. I made enough dough to form half into a nice one-pound boule and put the other half in the fridge after the second knead so I can bake more quickly in a day or three. This one has fresh rosemary from the yard. I added more rosemary to the loaf I'm going to bake at some point before bed; we'll see what I do with what's in the fridge. I'm so tempted to add some salt on top after I spritz it with water before I bake it.
Then I decided to experiment with a gluten-free corn stick recipe. I usually don't use much wheat flour in my cornbread, but this batch was to share with neighbors, some of who are limiting gluten. I left out all the wheat. Just corn meal, corn masa, and polenta, plus buttermilk, a little oil, and an egg. And baking powder and salt.
Came out great. Cooked a little quicker than usual. Cast iron. Very tasty. Only four in the picture because I already ate two and gave 12 away.
One neighbor said to tell her next time I make them so we can trade; she'll make chili. I told her to just let me know because it's super easy and tasty. Light and crispy. Love 'em.
Actually, mea culpa; this doesn't belong here. It appears they're only 63 calories each. So it's no problem to eat six in one day. I can do that......3 -
2 -
Now I want lasagna with ice cold milk on the side
(( 2 -
gimme!2 -
3 -
Plant based for me but.. cheese fondue snd French onion soup
2 -
Making lasagna tomorrow, and now I want french onion soup!1
-
pancakerunner wrote: »
Pass the lasagna. I'll take a Chianti; you can keep the milk.0 -
Plant based for me but.. cheese fondue snd French onion soup
I am about to experiment with an onion soup with no beef, but add lots of garlic. Sure looks like melted cheese there, which I'm pretty sure comes from an animal. I might add cheese to mine. But mostly just onion and garlic. Mmmmmm.......0
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.4K Introduce Yourself
- 43.8K Getting Started
- 260.2K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 426 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.7K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions