[cwcdesign]

Happy Birthday to Diane! I hope she enjoys her pie.

[cwcdesign]

The picture of the Meyer Lemon cake I meant to send

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[cwcdesign]

I made my Meyer lemon bundt cake tonight after work. Well, I put it together and baked it tonight. Last night I zested the lemon and combined it with the sugar; then I squeezed the lemon juice and put it in the fridge. This morning I set out all the ingredients I needed for the cake, so when I got home I was ready. It came out beautifully! I will take a picture in the morning before I wrap it.

[cwcdesign]

Sorry to hear bout your freezer Mike. I too hope it's an easy repair. We went through our fridge and freezer after the power outage with the hurricane - we also had stuff that should have been tossed out before. A hazard of freezers

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I'm going to make the Crystalized Meyer Lemon Bundt Cake from Claire Saffitz this week for our garden club bake sale on Saturday. I plan to organize all the ingredients ahead of time and bake it on Thursday night for drop off on Friday morning. I got 4 large Meyer lemons from a friend and then my neighbor dropped off a bunch yesterday.

Last year I had made two rum cakes, one gluten-free, but there were so many others I decided to do something different.

[cwcdesign]

Enjoy your vacation BA!
That's a bummer. Obviously I didn't read the recipe. By the title I just assumed it had no butter, like an olive oil cake, duh. I mean, that's why you look for olive oil baked good recipes

[cwcdesign]

The chili had a nice flavor but we both agreed it wasn't worth the effort to make it again. I'm glad I finally tried it - I threw the recipe away 😂

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Here you go Italiancook
https://www.kingarthurbaking.com/recipes/olive-oil-orange-sugar-cookies-recipe?trk_msg=DKKC3EUI680KP0TC8C5JNHPQ2C&trk_contact=LID9H3PG2FDJ094VN20RCFNSG4&trk_sid=MNKPMI6484CCHHTD0P388MDUUO&trk_link=3BSF0ATPQC847CD0DJDEUBG0CC&utm_source=ltk_master&utm_medium=email&utm_term=Olive+Oil-Orange+Sugar+Cookies&utm_campaign=ec241201&utm_content=sunday-holidaycookies

[cwcdesign]

I'm trying a new recipe for Chicken Chili that I ripped out of a Martha Stewart Magazine at least 10 years ago or more (I haven't bought an issue since). I will let you know how it turns out. And I'm making cornbread to go with it.

[cwcdesign]

Bakeraunt - did you see the KABC email about cookies? They have a recipe for Olive Oil-Orange Sugar Cookies and I thought of you

[cwcdesign]

We had the roast chicken, green beans, stuffing, cranberry sauce, gravy and my potato gratin which was easy to put together but I had issues cooking it. Will also made a delicious pumpkin pie.

The directions said to tightly pack the potatoes - I may have done that too literally as they didn't fill the casserole I wanted to use so I put them in my 8" square Pyrex and they were very tight. The extra sauce sat on top and I couldn't figure out if I had added too much. Which I did, as it spilled out onto the oven floor. What a mess! I kept going to finish it and the I had to clean the oven floor the best I could - I learned the my oven has a steam clean feature which we will try,
The potatoes were very tender and I will definitely try the recipe again. Lessons learned are that I need to use a square casserole I have that is sized between the two I used and is deeper. I shouldn't pack the potatoes quite as tight - there needs to be a happy medium and also that I should have dropped the temperature when I changed to the Pyrex dish. Will is thinking that we can turn them into mashed potatoes - we will probably use the food processor for that. Oh, I sliced the potatoes with the food processor and that was a good call

[cwcdesign]

Maryann (dachshundlady) asked about Big Lake Judy's Molasses cookies today and I told her I thought the recipe was here. I found it and sent it to her. She asked me to thank you Mike, she's not much into conversations these days. Her family is keeping her very busy.

[cwcdesign]

Mike, with the gratin, Kenji "cheats." You slice the potatoes through and then toss them in the cream mixture. Then instead layering the potatoes flat like a traditional gratin, he stacks them hasselback style in a casserole dish, very tightly around the edge and then fill in the middle - the key is to have them tightly stacked and it's OK if they don't exactly line up. Then add more cream mixture halfway up. The major issue is that you back for 30 minutes covered with foil, take the foil off for another 30 minutes to start crisping up the tops, add cheese and then ANOTHER 30 minutes to finish off. That's why I'm going to make it in the morning. I'm also going to use my food processor to slice as my mandoline legs broke and I haven't replaced it.

*I don't think I would have bothered making traditional hasselback potatoes*😁

[cwcdesign]

It's just Will and me, so he's decided to roast a chicken. NYTimes sent a newsletter with Thanksgiving recipes and there was one from Kenji Lopez-Alt for a Hasselback Potatoes au Gratin which looks like fun so I'm going to make that - I can. Are it in the morning before he needs the oven. He's also going to try the Sourdough Apple Pie from KABC. Don't know what we're having for vege yet.

[cwcdesign]

I made the pumpkin chocolate chip bread from KABC. It turns out you can follow their directions for reducing the purée and over reduce it - fortunately someone else had had the same issue and was told to add water back to total the weight of the purée you are supposed to have - At least now I know the consistency for next time. I did use 1 cup of AP and 3/4 cup WWW. We liked the flavor, it wasn't too sweet, and I might have been able to reduce the baking time a couple of minutes.

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