[Italiancook]

My dough bucket has arrived. It's quarantining in the box for a few days before I unpack it. I'm wondering, BakerAunt, is it dishwasher safe? I wash all the plastic storage containers I buy from KABC in the dishwasher, and they survive fine. But I'm unsure of the dough bucket. I'm imagining it to be a less sturdy, more pliable plastic.

[Italiancook]

Yesterday, I made Jenny Jones', jennycancook.com, Buttermilk Spice Cake. I didn't frost it. I covered it in the pan with a plate overnight. It was more moist this morning than yesterday. I don't understand why, but it was a welcome surprise.

[Italiancook]

Joan, I'm so glad you feel well enough to post an update. May God grant you a full recovery.

[Italiancook]

You're welcome. I hope one or both recipes work out for you. When we've had weekend guests, I've used the refrigerated biscuit dough for both breakfasts and then again early in the week for just us. So I hope this works out for you. Happy Baking!

[Italiancook]

I guess I'll put Vaseline on my shopping list. I didn't know it had a kitchen use.

[Italiancook]

That's a fine looking piece of pie, Len. I'm glad that can of pumpkin worked out for you. Thanks for sharing the picture.

[Italiancook]

Now that I know you prefer fresh not frozen rolls, kimbob, I thought of my Angel Biscuit recipe. It's a refrigerator dough. The instructions say the dough can be refrigerated for up to 5 days and fresh biscuits baked as needed. That reminded me that I've seen recipes like that for dinner rolls. I had to search to find the links below, and I've never made either of these. They both say dough can be refrigerated for 5 days to bake-off as needed. I wonder, kimbob, if the KABC recipe below is the same one you decided on. since it also have potato flour. FWIW, KABC also has a recipe for refrigerator dough for hard rolls.

https://whatscookingamerica.net/Bread/refrigeratorroll.htm

https://www.kingarthurbaking.com/recipes/refrigerator-dough-for-quick-soft-rolls-recipe

[Italiancook]

Thanks for catching my major mistake, cwdesign. Mike is right, I meant seconds, NOT minutes. I have corrected my post.

[Italiancook]

So sorry to hear your news, Joan. I prayed for your full recovery last night and will do so again. I hope you're back to the computer sooner than you expect.

[Italiancook]

I'm heading to the kitchen in a couple of hours to make my dad's chop suey for lunch and a few other meals. I'm going to use frozen Riced Cauliflower in place of the serving rice. I've never done this before, so I don't know how it'll work out. The Riced Cauliflower is bland, and it's harder than cooked rice, so it should work out okay. The recipe calls for pork shoulder, but I don't have any. So, I'm going to use ground pork from the freezer. I hope I don't ruin it.

• This reply was modified 4 years ago by Italiancook.

[Italiancook]

Len, I donate to a food bank. I heard from one of their constituents that the bank was giving away canned goods a year old. I called the food bank to find out why. I was told that some government agency, don't recall which, says they're good for one year after date on can. But all that is heresay, so you probably want to do some Internet searching to check this out. I agree with BakerAunt, I'd never use a bulging can -- that spells trouble! I'm also leery of dented cans, although I don't know if there's any science to that.

• This reply was modified 4 years ago by Italiancook.

[Italiancook]

Since you only want 12, I suggest English Batter Buns from Taste of Home. Here's the link: https://www.tasteofhome.com/recipes/english-batter-buns/
They're good using the shortening called for in the recipe. They're excellent substituting 1/2 cup butter for the 1/2 cup shortening. I've made them both ways for guests and never had a complaint when using shortening.

Have you considered making more than a dozen rolls and freezing the extras? I buy cheap sandwich bags & put one roll in each bag, then put all of them in a freezer bag. When I want a roll or two, I take them from both bags and microwave them. You'd have to experiment with your microwave, but in mine, one roll is adequate defrosted in 25 seconds; two rolls in 50 seconds. To thaw out more, you'd need to put them in foil and place in heated oven. I don't know the particulars of temperature or time, but I've seen KABC state this. A call to their Hotline or message on the website might clarify this for you.

Like Mike, my favorite rolls are Parker House. They are time intensive but oh so worth the effort. My second favorite are Butterhorn. I use the recipe in a Mennonite cookbook.

• This reply was modified 4 years ago by Italiancook.

[Italiancook]

BakerAunt, you come across interesting articles. Thanks for sharing them with us. Regarding the onions in ice cube containers -- since they leave an odor in the wells of the trays, I'd be worried they'd leave an odor in my freezer, even if covered with foil. I'd rather use a container with a lid. I'm glad I saw the picture. My first attempt at caramelized onions must have been perfect, because the color of my finished product was the same as the picture. This cancels out my mistake with the Swedish Pearl Sugar!

[Italiancook]

Does he have a recipe for his hot dog buns in the book?

[Italiancook]

I have Sara Moulton's Shortbread cooling for the freezer for future strawberry shortcakes. I mixed the dry ingredients 2 days ago and set aside with a lid on the bowl. The recipe says to brush biscuits with milk before baking. I've never done that before. Because it was so late when I started, I didn't feel rushed and used the milk. I don't like it. The tops are more brown than I prefer.

Mike, I found the edit button. It's now at the top when it used to be at the bottom. Sure took me a long time to find it!

• This reply was modified 4 years ago by Italiancook.

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