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I think the hard part of making pasta is to figure out how to utilize the space needed for the project. It has been different for every kitchen we've had. I think you'll have fun with pasta. It's really not hard once the kitchen space is figured out. The taste and texture makes it all worthwhile.
My husband worked in a bakery when he was in high school. He said they made their cakes the day before they frosted them. Thanks, BakerAunt, for sharing this article with us. I want to also say I greatly enjoy the comics you share with us. It's nice to have a good laugh during this pandemic.
cwdesign, thanks for all the interesting information about Log Cabin. As a lifelong Log Cabin fan, I figured I was eating corn syrup, but had no clue about any of the other details you shared with us. Thanks for the education!
cwdesign, thanks for sharing your experience. I'm sure I'll try that, too.
December 14, 2020 at 6:09 pm in reply to: What are you Cooking the week of December 13, 2020? #27805Len, your chicken makes a pretty picture and looks delicious. Did you put a dry rub on it? Or butter or olive oil the skin before roasting?
Great tip, BakerAunt. Thanks. I didn't know that. I can now see where mixing my cake with the stand mixer probably was what caused the toughness. I creamed the oil, butter and sugar together, but forgot to add the eggs until the flour was in. I'm going to adopt your hand mixing technique next time I do half oil and half butter. It's disappointing when all the work doesn't net the result I want.
I don't know if they still carry it, but I have seen maple sugar in a Vermont Country Store catalog, in case anyone is looking for a source. My dear grandmother refused to buy me store-bought maple syrup. She made her own. I have no idea what she put in it, but I couldn't abide the stuff. She made the world's best pancakes and ruined them with the homemade syrup. It was the only thing she ever made that I didn't like. I hated to disappoint her, because she stood over the stove stirring the concoction.
Mike, your advanced search feature works great. I easily found my lost cake recipe. Thanks. I'm so glad I posted it.
Sweet City's website didn't work good for me, but I discovered they carry SAF red yeast. Didn't price compare with KABC, and really, the price depends on shipping costs, too.
I wanted to bake a yellow cake (buttermilk), but I've lost the recipe! I posted it on this site, so I hope I can find it. Since I couldn't bake that, I settled on making my beloved stepmother's Apple Cake. I've dreamed about her twice in two weeks, so it seemed fitting. I only had Fuji apples. I don't know if they're a cooking apple, but they didn't turn to applesauce. The recipe called for 1 cup butter. I used 1/2 cup butter & 1/4 cup + 2 tbsp. light olive oil. The finished cake seemed tough. I assume the oil substitution was to blame, but it was tasty. Also has raisins and walnuts. Next time I want an apple cake, I'll use the KABC recipe to see how half oil, half butter works with that.
I admire all the baking you all are doing this month. And kimbob, all that stollen! You've made many people happy.
December 10, 2020 at 12:20 pm in reply to: What are you Cooking the Week of December 6, 2020? #27721I have a pot roast on the stove. It's for tomorrow's dinner with mashed potatoes, gravy, and vegetable medley.
My sister and I had a lot of fun with the Sears catalog one year. We cut out the people, mounted them on cardboard and had paper dolls. We dressed them with clothes we cut from the catalog.
My husband cooked a ham steak with mashed potatoes for lunch. Delicious even though he didn't include a green vegetable.
Here's a silicone brush that KABC is currently selling: https://shop.kingarthurbaking.com/items/silicone-pastry-brush
Congratulations on your perfect swirl, Joan. I'd sure like to have 2 slices for my nighttime snack.
That's good info, Mike, that LeCreuset sells them. I hadn't thought of using a paper towel to brush away the flour, but that would have worked. Thanks for the tip.
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