tag:blogger.com,1999:blog-1470936969591007131.post8773146669644317536..comments2023-09-29T07:12:07.202-05:00Comments on Guerrilla Cooking: How flat? How lumpy?Karen M.http://www.blogger.com/profile/07334893805256565200noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-1470936969591007131.post-81216170735441109932011-03-27T14:34:34.725-05:002011-03-27T14:34:34.725-05:00I posted my latest attempt at your Toast site...i...I posted my latest attempt at your Toast site...i encourage the use of ground nuts to substitute for a portion of the flour. still not shiny enough nor chewy enough...Iris Lindbergnoreply@blogger.comtag:blogger.com,1999:blog-1470936969591007131.post-22073618007927423522010-11-19T16:56:06.604-06:002010-11-19T16:56:06.604-06:00Glad to see you are still at work on this- anythin...Glad to see you are still at work on this- anything new in the last six months? I have to go to a Christmas cookie exchange and would love to bring these. I think the height in your first picture is about right. I remember the protein content was really high so your egg and milk efforts are probably right on. Wish someone could figure out how to get the shininess and the dark edge that were typical of the original cookies.Iris Lindbergnoreply@blogger.comtag:blogger.com,1999:blog-1470936969591007131.post-67092888997276639532010-03-28T09:22:51.844-05:002010-03-28T09:22:51.844-05:00No, I have not tried flax seed. It is, however, on...No, I have not tried flax seed. It is, however, on my list of things to try; I have a bag of flax seeds in the basement frig. Flax seeds look a lot like dark, shiny sesame seeds; flax seed oil is what might supplement some shortening, to a healthier effect. <br /><br />Thanks so much for that specific memory, Deb!Karen M.https://www.blogger.com/profile/07334893805256565200noreply@blogger.comtag:blogger.com,1999:blog-1470936969591007131.post-1571546983397551422010-03-26T22:37:53.150-05:002010-03-26T22:37:53.150-05:00Hi, I am also in search of the infamous guerilla c...Hi, I am also in search of the infamous guerilla cookie. So happy to know that there are others who feel as passionate as I do. I remember wishing that I could duplicate this wonderful cookie back in the early 70's. I recall flax seed on the label. I remembered this one ingredient because it was unfamiliar to me at the time. I have learned that flax seed can be used to supplement some of the shortening in recipes. Anyone try this yet?<br />I am too busy to experiment right now but this summer I will do so. Deb (from Madison)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1470936969591007131.post-81668669177004707542010-03-01T13:12:22.268-06:002010-03-01T13:12:22.268-06:00The best of the three batches I've sampled. Ha...The best of the three batches I've sampled. Had the right surface sheen and stickiness. Chopped up raisins in the batter were about the right size. I found the sunflower seed taste too pronounced. Also, I seem to remember distinct oatmal flakes in the batter and inside of the cookie being moister, but I could be wrong as taste memories, like other kinds,fade. Perhaps substitiute some more rolled oats for the steelcut oats.Glennnoreply@blogger.com