Italiancook

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Viewing 15 posts - 301 through 315 (of 1,503 total)
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  • in reply to: What are you Baking the Week of January 17, 2021? #28350
    Italiancook
    Participant

      Forgot to mention: The Chewy Chocolate Chip Cookie Bars call for 11 tablespoons butter. I subbed 3 tablespoons of it with light olive oil. Finished product fine. Will do this again. This is the third time I've made these, so I know the oil didn't adversely affect them.

      in reply to: What are you Cooking the Week of January 17, 2021? #28349
      Italiancook
      Participant

        I made egg salad for lunch. Now, only 1 slice of homemade bread in the freezer.

        in reply to: Commodities prices at 6 year highs #28348
        Italiancook
        Participant

          Mike, am I wrong? Can't recall how many years ago, but I thought there was a change to how the government considers groceries in the inflation statistics. My memory tells me they made groceries less important in the overall formula. Am I just imagining this?

          in reply to: What are you Cooking the Week of January 17, 2021? #28344
          Italiancook
          Participant

            I forgot, I also put onion in my tuna salad. I had never thought of diced pimento, but I always have some in my fridge. Did your sandwich shop serve the half 'n half sandwich on toast or plain bread?

            in reply to: What are you Baking the Week of January 17, 2021? #28342
            Italiancook
            Participant

              Hope all goes well with your surgery, Mike. My husband had both eyes done & it was a breeze.

              I have KABC Chewy Chocolate Chip Cookie Bars cooling. They recommend covering & waiting until next day to cut for maximum flavor. I agree that's best. I used chocolate chips, cinnamon chips & walnuts. I don't really like chocolate with cinnamon, but my cinnamon chips are older & need to be used. If I have enough left, I'll use the last of them in KABC Cinnamon Bread. When they're all used up, if the weather is cold enough for shipping, I'll order a supply from Hershey's.

              in reply to: What are you Cooking the Week of January 17, 2021? #28341
              Italiancook
              Participant

                What do you put in your tuna salad, Mike. I add tomato, capers, celery, and sometimes a boiled egg with olive oil, mayo, and a smidgen yellow mustard.

                in reply to: Leftovers #28340
                Italiancook
                Participant

                  I always eat the whole avocado, but I try to buy the small ones, not the gigantic ones. I eat them plain with plenty of salt, usually as an afternoon snack. I really don't like them, but the salt eliminates the flavor. I eat them because they're healthful.

                  in reply to: What are you Cooking the Week of January 17, 2021? #28332
                  Italiancook
                  Participant

                    Years ago, my husband found a newspaper recipe for My Mom's Pot Roast. He made it a few years for Mother's Day. For the first time, I made it yesterday. It cooks in the oven. I decided it's a lot harder to cook a pot roast in the oven than on top of the stove. The LeCreuset dutch oven with a 3 pound roast and vegetables is too heavy to comfortably put in and take out of the oven. But it tasted good, and the veggies were heavenly. It uses Lipton's dry onion soup mix and cream of mushroom soup, which are ingredients I don't use, but the flavor is good.

                    in reply to: What are you Baking the Week of January 17, 2021? #28307
                    Italiancook
                    Participant

                      I saw the tail end of a commercial that made me laugh out loud. For M & M's. I mute commercials, so I don't know the words, but the final frame had a caption.

                      It showed a bag of M & M's inside an empty square baking dish. Caption read, "No baking required."

                      It must be targeted to the new pandemic bakers who're now tired of baking.

                      in reply to: What are you Baking the Week of January 17, 2021? #28305
                      Italiancook
                      Participant

                        I'd enjoy Will's bread if you'd send it to me.

                        in reply to: What are you Baking the Week of January 10, 2021? #28295
                        Italiancook
                        Participant

                          cwdesign, thanks for posting the KABC blog. The article is helpful, especially the links at the end about reducing sugar for specific baked goods.

                          BakerAunt, I appreciate the newspaper recipe. I have no idea why my grandmother's recipe says to sift the flour twice. That must have been her personal preference with baking . . . but it's a bother. Thanks, also, for posting your experience with refrigerating dough.

                          in reply to: What are you Baking the Week of January 10, 2021? #28279
                          Italiancook
                          Participant

                            Len, thanks for saying you've had success reducing sugar in modern recipes. I'm going to try that. My husband also liked the New Deal Cookies because they weren't real sweet.

                            BakerAunt, I found the New Deal Cookie recipe in my grandmother's file box. Therefore, I assume it's from President Franklin D. Roosevelt's New Deal era. The ingredients are:

                            3 tablespoon butter
                            1/2 cup sugar
                            1-1/2 cups flour sifted twice
                            1-1/2 teaspoon baking powder
                            1/8 teaspoon salt
                            1 teaspoon vanilla

                            Most of my grandmother's recipes call for sifting the flour twice. I clearly remember her teaching me how to do this. She'd sift flour onto paper. She'd measure it out & put it back in the sifter for the second sift. Then she'd measure out the amount & use it in the recipe. I really can't be bothered with such a step, although I do it when I make her banana cake. I learned the hard way that being lazy with that cake ruins it. With the cookies, I stirred Gold Medal flour, spooned it into measuring cups, added to bowl with other dry ingredients, then whisked it, and called it sifted twice. That might have been my downfall with this recipe. I know that sifting twice my grandmother's way results in less flour than my way.

                            I considered scooping the cookies. But I was in the mindset that I was finally going to try this recipe. So I wanted to follow it as written. But it was such a bother that it'll be a while before I try another of my grandmother's recipes. My husband ate half the cookies yesterday. He indicated he'd like them again. Probably won't happen, but I have been thinking it might make a good negotiation: His research on an Aerogarden in exchange for the cookies.

                            in reply to: Is Interest in Sourdough Waning #28278
                            Italiancook
                            Participant

                              Thanks, Len, for your help on the caraway seeds. Thanks, Mike, for pricing info. I'll have ordered caraway by the end of this week.

                              in reply to: What are you Baking the Week of January 10, 2021? #28267
                              Italiancook
                              Participant

                                I went historical today. I baked a recipe I found in my grandmother's recipe box. New Deal Cookies. Unfortunately, it turned into a project. The dough was too dry, so I added an egg. That made the dough too wet. Frustrated, I put it into the refrigerator in the mixing bowl to chill. Recipe says to chill. I thought all would be good if I heavily floured the pastry board to cut. Wrong! Dough stuck to board. Recipe says it makes 2 dozen cookies, and there wasn't much dough. So I knew they were supposed to be small cookies, so I used my smallest biscuit cutter. I struggled and fussed and fussed and struggled with the dough, but I managed to end up with 28 cookies. Because I didn't have enough flour on the board to compensate for the wet dough, the process of moving some of the cookie to the pan meant some were misshapen. Each cookie is to have a pecan on top. I only had walnuts, and I put them on only 12. I didn't know what the finished product would be & I didn't want to waste walnuts.

                                Not worth the effort, but the cookies are good. Cakey. Pleasant flavor. Not too sweet . . . makes me think modern recipes use more sugar than necessary. Would I make them again? Probably not, since they're cut-outs. I'll keep the recipe in case a future generation has an inclination and the expertise to perfect the recipe.

                                in reply to: What are you Cooking the Week of January 10, 2021? #28266
                                Italiancook
                                Participant

                                  I made slow cooker Irish oatmeal. It'll serve 6 or 7 breakfasts.

                                Viewing 15 posts - 301 through 315 (of 1,503 total)