[Italiancook]

I baked a Sara Moulton dessert biscuit recipe. On the show I saw, she called it "Shortbread." On the Internet, it's called "Cream Biscuits," because the fat is heavy cream. My husband had purchased a pint of frozen, sliced strawberries, so lunch was Strawberry Shortcake.

[Italiancook]

Yesterday, I made Beef Burgundy with a Sicilian wine, since Burgundy is impossible to find. We had it for dinner, over mashed potatoes, with canned corn and cucumber/tomato marinated salad. I hesitated a long time before choosing corn. I only had 2 cans of corn. Last year, it was in short supply. With the aluminum can shortage, it may be in shorter supply this year. I wasn't sure it was wise to pare down my corn stock to only 1 can. But I ended up using it. The supply dilemma made me feel like the corn was the most expensive part of the meal, not the beef.

[Italiancook]

chocomouse, you're fortunate to find cavitappi in the store. Pasta shelves here are empty. Fortunately, I have enough stored pasta to last us until next year. Hopefully, by then the shortage of pasta (and all things) will be over.

BakerAunt, thanks for posting the fish & chips w/tartar sauce recipe. I've been waiting for it. I plan to make this as soon as I find frozen cod. The pandemic drove the grocery store's fresh fish counter out of business.

[Italiancook]

I don't think I'd like a pizza crust with 2 eggs and milk.

[Italiancook]

Thanks, BakerAunt, for the flavored chips link.

I also appreciate your information on the rolling pin, BakerAunt. It remined me that Lehman's has a non-tapered rolling pin, among others. lehmans.com I just purchased their "Classic Baker's Pin". It's longer at 19-3/8", but it's made in the USA, and I've never had a Lehman's product disappoint me.

[Italiancook]

Thanks, chocomouse, for the thread info. I'm too tired now to search for it but will do so tomorrow.

I baked KABC Onion Buns for the freezer. I have a ham shank in the fridge waiting for a cool, rainy day. I made the onion buns so we can have leftover ham sandwiches. This is the second time I've made these. I think I need to investigate rolling pins. The only one I have is a newlywed gift. It's okay for pie crusts, but lousy for rolling a 17" x 12" rectangle. A while back, I purchased a marble rolling pin for its weight. Unfortunately, it was too heavy for me! I gave it to a male neighbor who bakes.

[Italiancook]

BakerAunt, the crystals are smaller than the Pearl Sugar.

Thanks for telling me about Crystallized Sugar, chocomouse. I do admire you for making your own cinnamon chips. I imagine they taste better than purchased chips. Do you put cocoa in them? I bought some caramel chips from the store, since technically/medically, I shouldn't be eating chocolate or cocoa. Before I used them I read the ingredient list and found it includes cocoa. I used them, because giving up chocolate in any form is just plain not do-able for me.

[Italiancook]

This evening, I baked cinnamon muffins. I used my go-to muffin recipe and added 1/3 cup cinnamon chips with 1/2 teaspoon ground cinnamon. I taste-tested three for my dinner. The rest are for a couple breakfasts and the freezer.

For the first time, I used KABC Sparkling Sugar, and I don't "get" the purpose of it. Yes, it looks shiny in the jar, but when I sprinkled it on top of the muffin batter, I couldn't see the sugar. Baked, I still couldn't see the sugar. It didn't make the top of my muffins sparkle. Yes, it added a sweet taste, but it didn't look any different than granulated sugar. Do any of you know what this Sparkling Sugar is used on?

[Italiancook]

Len, your bread is spectacular! Looks like great grilled cheese sandwiches. Your scoring is beautiful!

[Italiancook]

I had never heard the term "bride biscuits." Now that I know this term, I'll be sure to give this recipe to brides in a creative way. Don't know what that'll look like, but I have a while to think about it.

I don't like regular biscuits, although I have been known to make and eat cheddar biscuits with red chili. I enjoy Angel Biscuits, because they're softer and higher. I'm a roll-person.

[Italiancook]

Janiebakes, I just posted my tried & true recipe for Angel Biscuits in the recipe section. If cwdesign finds a recipe for them, you can always compare & contrast them.

[Italiancook]

I had a pie crust in the pan, ready to go into the oven for blind baking. The electricity went off. The energy company's automated message warned of a long outage. I put the pan and crust into the freezer. Then, I regretted that move as it meant I'd let some of the cold air out of the freezer. Tomorrow, I'll bake a Lemon Meringue Pie. The last time I baked one was when Mike first started this site. At that time, I reported I found the task too onerous and would never again bake that type of pie. Things change, or I'm hungry for Lemon Meringue Pie. It'll be interesting to see how I feel about the task after it's done tomorrow.

[Italiancook]

I bought a Le Creuset Dutch oven years ago from TJ Maxx. I have no idea the size. I use it to make soups that include a quart of liquid. Plenty of room for all the solid ingredients. I prefer to serve soup from the stovetop, and this dutch oven holds in the heat making the second serving just as hot.

Later I bought the 4 quart Le Creuset, but I rarely use it. I have a glass stovetop and none of the burners are the right size or heat for the 4 quart.

I've never used either for bread. I've read with interest BakerAunt using her dutch oven for rolls, but haven't tried that either. I would only be willing to put the bread into a cold pan.

[Italiancook]

Late afternoon, I made the dough for Angel Biscuits. I scraped it into my 4-quart dough bucket and put it in the refrigerator. I hope to turn all the dough into biscuits tomorrow, but if that doesn't happen, Friday will do. Recipe says dough can be refrigerated for 7 days.

[Italiancook]

Thanks BakerAunt and Mike for your input on my bread rising disappointment. Since it wasn't the yeast, I'm off on a new tangent. Maybe it was my scoring. The recipe says to make an X. But I was in the mood for wheat stalks. Based on Mikes experience with his honey bread, it may have been a flukish rise, however.

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