[BakerAunt]

I think it looks great! Let us know how it tastes.

[BakerAunt]

Riverside Len: How did the stollen turn out?

[BakerAunt]

If anyone actually does these courses, let us know. I'll be retiring next year, so I could actually devote the time to a class.

[BakerAunt]

Welcome, Bronx! Thanks for letting us know that the site is now functional. I tried the site again, and this time it is working. Unfortunately, we've just arrived in Indiana for the holidays, and I don't have the complete model number (just know that it is a DLC-7). so I will have to wait until we are back in Texas in January to check.

[BakerAunt]

I still saved $12, even with the shipping, and it would have been $14 if I had not wanted them to arrive more quickly. I also saved sales tax.

[BakerAunt]

I was actually able to get to a Cusinart page on the recall. It says to fill out a form, but there is no form. I tried calling, but like Italian Cook, all I got was a busy signal.

[BakerAunt]

Fortunately for me, it was cheaper to repair. I want a "Fix-It Shop" like they have on Sesame Street!

[BakerAunt]

I figure that there are a LOT of Cuisinart food processors out there. It may take a bit of time for them to work through all the calls. Although I'm pretty sure that mine was made before 1996, I note that the blade does have the four rivets. According to my sister, it concerns products once Cuisinart started manufacturing in China. (Where have we heard THAT before?)

Apparently, 8 million food processors are involved: little wonder that the website is unavailable and the phones overwhelmed.

• This reply was modified 8 years, 9 months ago by BakerAunt.

[BakerAunt]

My new set of beaters arrived today. They seem to be a duller metal color than the ones I have, but I tried them out, and they fit, and the mixer works with them, so I am happy. Thanks again to Sarah for recommending the company.

[BakerAunt]

If they are the taste and texture you prefer, then don't worry about the lack of "bubbles."

I seem to recall reading something from KAF that wholegrain pancakes will not "bubble" and are to be turned when the edges are set. However, your recipe does not appear to have any wholegrain, just the ground flax meal.

[BakerAunt]

Thanks, Italian Cook!

I have the DLC-7 (an oldie but goodie), and yes, mine is on the recall list. I did try to go to the Cuisinart site, but the link given at the bottom of the article only took me to that irritating: "This page cannot be displayed" message. It could be that a lot of people have overwhelmed the website. If I cannot get to it later, then I will phone.

I've also notified my sister and her oldest son who have older Cuisinarts.

• This reply was modified 8 years, 9 months ago by BakerAunt.

[BakerAunt]

I also have the expensive Thermapen. It was a wedding gift from a friend. I love it.

[BakerAunt]

I do not rinse rice.

My rice cooker has different markings for brown rice. It seems to need a little more water, which makes sense as it takes longer to cook.

[BakerAunt]

Cwcdesign--It's the honey-ginger chicken recipe that I would like when you perfect it. My husband does not tolerate hot spices digestively, so I have to be careful what I make.

[BakerAunt]

Thanks, Sarah! I knew that if anyone could find that thread, it would be you! I'll repeat the information here, but I will leave the other thread as well. Here is Cass's answer to the two questions that stumped us--and thank you to Italian Cook for asking the questions that helped us all:

I received an email from Cass (Kid Pizza), in which he sent me two comments about some points Italian Cook had raised in a couple of threads. (I’m happy that Cass is lurking at Nebraska Kitechen!)

“I spent a few moments over at Mike's Site, & I thought I would answer two interesting inquiries stated by member Italian Cook.

Relate to her the following thoughts about the purpose of the function of baking soda in a COOKIE. A cookie generally is thin like about 1/8th inch to maybe 3/16ths inch thick. If so, we do not require a leavener in a cookie most often. Baking powder is employed to make the cookie LIGHTER mostly but it can help in leaven somewhat. that is how the cookie gets to be lighter.

Now then the Baking soda is there for this reason only, to neutralize any ACDIC ingredients in the recipe whatever they may be. Like cocoa, lemon juice sour cream, bananas for banana bundt cake, etc.

In her question on the 30, minutes she held her concoction in the fridge, yes the soda dissipated, but it did its thing first…. It didn’t help the cookie to leaven.

Marliss, she posed this question as well about butter fat versus peanut butter fat melting. Tell her the answer to her inquiry is this: the melting point of butter is much lower than peanut butter. That is why it melts sooner.

"Thank you for your help. I hope Italian cook understands what I intended for her."

[Author]

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