Hello, All. A couple of notes about what happened during my hiatus from this site:

(1) I discovered a revolutionary muffin/cupcake liner. A comment had been posted on KAF blog page about PaperChef Parchment liners. The manufacturer's website has a list of stores that sell them. I found them at Sur la Table and Target (online). They're pricey, but they eliminate greasing tins or spraying liners. I love this invention.

I have a banana muffin recipe that says to not use liners; grease tins only. But with this PaperChef product, the liners work great. The downside is that the liners pull away from the baked muffins when pulled from oven. They don't adhere tightly, as traditional liners do. I'm unsure how I'd feel about this if I were taking them to a function, but for home use, I am pleased to have this product in my pantry. I've only used them for muffins. I haven't tried them with cupcakes yet. https://www.paperchef.com/

(2) I read on this site a post about jennycancook.com. Regrets for not recalling who first posted about it. I've been baking her recipes. Hubby and I are especially fond of her Buttermilk Spice Cake. We also like her Blueberry Coffee Cake. Both I'll make often. Actually, we have liked all her baked goods. They're not too sweet, and some of them use oil instead of butter.

Twice, I've made a Martha Stewart soup called, "Customizable Vegetable Soup." I make it with turnips, acorn squash with peel on, green beans, broccoli, Swiss Chard, & 3/4 cup mixture of orzo and white rice. The recipe calls for using cooked pasta or rice, but I never have the cooked items. Using fresh makes the soup a little thick, but that's the way I prefer soup. I make it with water, and it's delicious. I serve this with grated Parm on top. The downside is that there's a lot of chopping & it doesn't make enough for the freezer to suit me, so I double the recipe . . . which of course means more chopping. https://www.marthastewart.com/1532404/versatile-vegetable-soup

I've been reading your posts, although I wasn't posting. I'm current on what you've been doing. Now, you know what I've been up to in the kitchen.

• This topic was modified 5 years, 9 months ago by Italiancook.