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BakerAunt, I enjoyed reading your post about your Rosetta Roll experiment. I doubt I'll ever try them, but it's good to have your learned comments in my brain just in case. I'll look forward to finding out if the rolls you cut tomorrow are hollow.
Sounds to me that finding the Rosetta Roll stamp is similar to finding a chittara in Italy before the days of Amazon. Prior to going to Italy, I subscribed to an English language magazine about Italy. There was an article about making pasta using a chitarra (sp?). I cut out the picture and tucked it into my wallet. We had no luck finding one in that country.
Near the end of our journey, we were in a town square. I pulled out the picture and went up to a woman whom I thought was Italian. I showed her the picture and asked in English where I might find one. She gave no hint she understood English, but she motioned for me to wait. She walked into a door at the opposite end of the square. She returned with a chitarra. In Italian, I asked her how much it cost. She walked away from me and went back in the door at the other end of the square. We stood staring at the door and window unsure what to do. It looked like the place was a residence and not a store. We finally decided it was a gift. Yes, I made pasta using it, and it was fun. It's used for cutting the pasta.
I'm waiting for a pan of Oatmeal Coffee Cake to cool so I can cover it for the night. It's for breakfast.
I forgot to mention that I made meatloaf and mashed potatoes on Sunday. Plenty for a few lunches. The Beouf Bourgignon is for a few dinners, so I'll hopefully be set through Thursday.
I made my experimentation with Ranch Dressing tonight. For the second time, I used a friend's recipe and 3 ingredients from Chef John's recipe at allrecipes.com. I changed the quantities of some ingredients. When I give up on trying to come up with something I like as much as Hidden Valley Ranch, I'll take BakerAunt's advice and buy the buttermilk dressing packet from Penzey's. But I'm not there yet. I like the idea of having a reason to use ingredients I rarely use, such as garlic powder and tarragon.
I had never heard of Rosetta Rolls, so I searched for a picture online. One site says they're hollow in the center for stuffing with deli meat or sausaage. Is that accurate? Are they hollow inside? A couple of sites said to use a round apple slicer if you don't have the correct stamp. I'm intrigued, BakerAunt. It's fun to read about your adventure and to look forward to more.
Len, the pizza looks delicious! Mike, the snow looks refreshing. I love snowy winters, except for the shoveling.
I made Boeuf Bourgignon (sp?) for tomorrow's dinner. My husband drank the wine for it, so I had to use an Italian dry wine substitute. I hope it turns out okay. The house smells delicious. I'm going to serve it with a salad and cauliflower rice from the freezer. But I've never before used cauliflower rice, so I don't know if that's a good idea, or if I should change to noodles. Any cauliflower rice users who can guide me?
I still haven't made the Tuscan Coffee Cake. I need to make the preferment around 8 P.M., but can't start the bread until 10 or 10:30 A.M. I'm thinking (fretting) that 14 hours is too long for the preferment. Does anyone have any insight on this?
I made a small pot of chili. One quart for the freezer and one bowlful for my lunch.
No Edit button -- cake, not coke.
Len, your coke is scrumptious-looking! How does it taste? I'm sure the icing is delicious.
I'm late saying this, Mike, but your strudel dough looked amazing and the filling scrumptious. When my grandmother was aged, my dad hired an immigrant to stay with her during the day while he worked. I no longer recall which country Mary was from. When she knew I was coming for a visit, she'd make absolutely delicious strudel for me. So it was fun seeing your strudel pictures.
cwdesign, good to see you posting again. I've been wondering how you are.
I made Oatmeal Chocolate Raisin Bars. I used half chocolate chips & half raisins.
Skeptic7, I'm really interested in how it tastes and what it's good for. KABC says it not sweet, so I'm wondering if it's good eating alone or if it needs jelly. Or, is it a toasting bread?
Great comic, BakerAunt. It made me laugh out loud. So true.
I made Joan's 30-Minute Coffee Cake. I added 1/8 teaspoon cinnamon to the dry ingredients. It also has cinnamon in the streusel. I used buttermilk and didn't add a little extra. Normally, when I use buttermilk in place of regular milk, I have to add some extra to avoid a dry batter. But this recipe was plenty moist without any extra. I like the finished product. Thanks for sharing, Joan.
When I don't want to do a project, Mike, it's laziness! I hope all goes well with your eye doctor appointment and that your eyes are soon on the road to recovery.
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