I've got my ww bread rising in the hot water closet. It is the best place to raise dough/loaves. It stays a constant 80 degrees and is right off the kitchen. Today I thought I'd be brave and substitute flax seed meal for the oil in the recipe. I've read that flax seed meal can be substituted in place of oil in recipes. I added 1/4 cup of the meal, since I am making just one loaf. It was a definite difference in the dough. It was so stiff, I just dumped the partially mixed dough and the remaining flour into the kitchenaid bowl and mixed it with the dough hook. After the flour was completely enveloped, I starting the timer to knead for 10 minutes. This is the result:
I also have a recipe I used yesterday to make cookies. It uses ingredients I have in my food storage.
1 cup butter
1 cup sugar
1 cup brown sugar, packed
1 cup vegetable oil
1 cup oatmeal
1 cup crushed cornflakes
1/2 cup coconut
1/2 cup chopped pecans
3 1/2 cups sifted flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
Preheat oven to 325. In a large bowl, cream together butter and the sugars, until light and fluffy. Add egg and mix till blended. Add oil and mix till blended.
Add oats, cornflakes coconut and nuts; stir until well blended. Add flour, baking soda and salt. Mix well and form into balls the size of small walnuts. Place on an ungreased cookie sheet. Flatten with a fork dipped in water.
Bake for 12 minutes. Allow to cool on cookie sheets for a few minutes before serving. Makes 8 dozen.
Cook's Notes; I didn't have cornflakes, so I used Life cereal, and it tasted fine. Also, I only baked these cookies for about 10 minutes. You can also sprinkle the tops with cinnamon sugar just after you remove them from the oven.