The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca. The Nanaimo bar recipe is here.
This was a really fun challenge. I never thought I could make my own crackers! I am excited to make regular graham crackers for Nick someday. These bars were ok - they were actually a little too sweet to me (too sweet?? wha . . . ??) and also, the buttercream layer really just tasted like butter. It was super fun though and I look forward to may more Daring Kitchen challenges!
Looks fabulous!
ReplyDeleteFor the current Daring Cooks' challenge is answer your question.
ReplyDeleteAbout the stock being jelly-like this isn't a problem this is sign of excellence you extracted all the goodness from the bones and veggies (i.e. gelatin and flavour) you can always add extra water to it to make it the correct consistency for soup. Jelly-like stocks add a superior mouth feel to soups. So don't be concerned about your success. You can freeze the jelly-like stock then use later and if you want add water then when adding the soup ingredients.