If you make those and they actually hold the design of the stamps, they’ll instantly become my go-to.
I’ve made these discard crackers many times and we love them. My sourdough finally went kaput, so it has been a few months. They are very versatile; I’ve made them with rosemary, with dukkah, with cayenne and onion, everything bagel seasoning - they’re always good.
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I’ll post results this fall! 
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Adding to your list of variables:
… with rye flour and caraway seeds.
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That’s where I encountered some PC products, when I occasionally shopped at D’Agostino’s in the mid-late 1990s.
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My favorites are TJ’s yogurt containers only because I buy Daisy by the quart size. I have a feeling sour cream is used in many dishes in the Ukraine.
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According to another online forum focused on retail, President’s Choice hasn’t been sold at stores in the States since some time around 2008.
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As I recall, I stopped seeing it at D’Agostino’s in around 2000/2001. What I tried was good quality.
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Nannybakes, how do you get the sides looking so shiny and smooth? My edges look like creased and crumpled paper. Still delicious but yours looks so pretty.
I line the bottom and sides separately. I had initially used one piece of parchment to get the crumpled look but I decided it was easier to remove and serve if the sides were smooth. So I cut a separate piece of parchment to line the sides and lightly use some bakers spray , just enough to adhere the parchment to the sides of the mold. I do not spray the interior of the mold, just the natural parchment . I’m most frequently using an anodized aluminum mold, a loose bottom mold, not a springform. Hope this works for you.
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I wanted to bake cookies this afternoon so I looked through Sarah Kieffer’s “100 Cookies” book to find something that didn’t need 4 hours of chilling
and would go well with lemon ice cream. Brown Sugar Cookies fit the bill perfectly. These are yummy, fast & easy. They taste like a sugar cookie but not quite as plain. We ate a couple with our ice cream and I’ve packaged some up to take on a picnic tomorrow.
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Oh yes!! Here it is. https://www.newscentermaine.com/article/news/local/207/toffee-butterscotch-chocolate-chip-cookies/97-155790813
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I did not! wow…
Those seem very much up LLM’s alley. Eleanor Klivans seems to have a good track record on well-executed, unfussy recipes.
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Thank you - these look good!
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Apple galette. No particular recipe, but inspired by all of Jacques Pepin, the Violet Bakery cookbook (Alice Waters version), and Pardon Your French.
I used Serious Eats pie dough for the crust. There was a whisper of Crust Dust on the very bottom. followed by chopped apples, a sprinkle of pear brandy, unsalted butter bits, and the tiniest pinch of salt. Baked on a sheet-pan lined with parchment on top of a preheated stone.
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So lovely!
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My counter part recipe was cheesy cookies and very popular. I make a slice and bake version rather than the roll and stamp out in the recipe.
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I finally broke down and re upped to the NYT Food but don’t know how to guest a recipe. Sorry. I am going to make these muffins and keep some for me. All my weekend baking was given away.
Will report back soon.
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Below the headnote, above the actual recipe, next to the red Save button, there’s a button that says Gift, with a little picture of a gift. Click it and it will pop up a gift link you can copy and share. You get unlimited gift links for the rest of September (a promotion they’re doing), then 10 per month.
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