I thought I’d pop in for just a minute tonight and give some reports on these two recipes a day or so later.
The Oatmeal Bread is a gem. I’ve made it twice this week. Andy absolutely loves it toasted in the morning with a bit of butter and jam. What I really like about it is that the second day it still has that soft homemade bread texture. All too often with homemade breads that texture is gone right away the second day. The more I eat it, the less sweet it seems as well. So for now I keep the sugar at 1/2 a cup, though when I remember to pick up molasses, I will be trying a batch with that instead.
The update on the Raspberry Tuille Cannoli Cookies is that they are best eaten the day they are made. Oh, they are very delicious, but first they need to be stored in the refrigerator. That’s essentially a cream cheese/whipped cream filling- they must be chilled. But the second day when we went to enjoy them we discovered the cookie had completely softened. Oh, they were still tasty, but that delightful crunch was really missing. In the end, I have to recommend that you either make them the day you serve them, OR store the filling and cookie seperately and assemble them just before serving to maintain that crunchy texture. In that case, I would not store the cookie part in the fridge, but would store in an airtight container.