Here I was yesterday just racking my brain trying to figure out what to write this week and sure enough it happened.  My inspiration started out as a new recipe I wanted to try.  Right in the middle of it I noticed that there were flames in my electric oven.  Now granted there is the occasion where something spill over, grease or something that might smoke and fizzle out. I opened my oven door and this flame just stayed in one place for a bit.  What do I do, try to smother it of course?  Well one potholder scarred for life now and it still did not go out.  Option two, lets video this…. why you might ask.  I can’t honestly answer.  If you saw the video you would know apparently, I never use that option.  I thought I videoed the fire for about 30 seconds and all I had done was turn it on.  When I figured out I’d totally missed the fire I got the video on and it looks more like a picture.  Although you can see that the element burned in two.   Mind you at this point I was half way done baking (in retrospect not the smarted idea I admit).  I packed up my sheet pans, made sure there was no internal fire, the oven was off and headed to my mother in laws to finish baking.

So today I get to go oven shopping, HAPPY VALENTINES to me!  I would just as soon have something useful anyway, just wasn’t planning on oven shopping today.  I started off by pulling out all my manufacturer info form the file.  I believe I have mentioned I’m a tad OCD.  My oven is as old as our kitchen remodel in 01’.  It has been worked on several times so rather than invest more money in it we’re just going to buy new.  When I started looking, online of course the options have changed a bit.  My main reason for getting my warranty info was trying to determine the size. NOWHERE in that pile did it actually say 30”.  It did however tell me the cutout dimensions.  The manufacturer did not have me in mind when writing product info sheet.  I finally went with pulling the oven out enough to measure my cutout. When you are building, you don’t take this in to consideration, or I didn’t about replacements.  This is a standard size, so no biggie.  I’m afraid it may not be as easy when we have to replace the stove top.  We did concrete countertops and it’s a 5-burner built to specifications of the top.   We’ll see.
While looking at models I decided against the convection.  My current model is (OR WAS) and honestly, I have not used it enough to justify the price.  Now the French door ovens with the racks that roll out, sign me up! Okay that was short lived they are three grand….it was nice while it lasted, and back to reality.  Now some ovens have several cleaning features.  Having had my appliance guy at the house a few times, he reiterated that the self-cleaning gets so hot that it is not good on the oven, so you don’t want to use it often.  Well I don’t know about you… but I like a clean oven, it’s like having an empty sink.  Some of the new features have a light or heavy cleaning feature.  That is a plus, or I can just get some oven cleaner and elbow grease.
I admit as much as I enjoy technology and all the perks that come with it.  I long for the days when there were fewer choices, demands on time and a slower pace.  With that said, let me finish my online article, on my computer after reheating my cup of tea in the microwave.
I happened upon this recipe while on Pinterest (here is the link to my Pinterest RR articles/recipes) https://www.pinterest.com/shakapuddn/the-roosevelt-review/.   I don’t know about you, but I LOVE Pinterest.  Finding inspiration for your house, recipes or life in general I can’t count the wasted hours spent.
With time and age our taste buds change (they stop regenerating) and sense of smell dulls.   Just another useless tidbit and more to look forward to as we age.   This flavor almond is an example of that for me.   This cookie is quite tender, be sure and let it cool before removing from the pan.  I strongly encourage using the parchment due to the amount of butter and oil.  I did not find 6oz pkg of toffee just 8, so just eye ball it.
Triple Almond Cookies
adapted from Southern Living Homestyle Cookbook
approximately 5 dozen cookies
• 1 cup butter, softened
• 2 cup sugar
• 1 cup sifted powdered sugar
• 1 cup vegetable/canola oil
• 2 eggs
• 1 tsp almond extract
• 4 1/2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cream of tartar
• 2 cups sliced almonds
• 1 (6oz) package toffee bits
• additional sugar for rolling cookies
Preheat oven to 350 degrees.
Beat butter at medium speed of electric mixer until creamy. Gradually add sugar and powdered sugar, mixing well Add oil, eggs and almond extract, mix well.
Combine flour, baking soda, salt and cream of tartar. Add to butter mixture, mixing well. Stir in almonds and toffee bits.
Scoop cookies with a medium cookie scoop (2 Tbsp). Roll dough in granulated sugar and place on a parchment lined baking pan. Flatten cookies in a crisscross batter with a fork dipped in granulated sugar.
Bake for 10-12 minutes. Cool slightly on pan and remove to wire rack to cool completely.