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BakerAunt, I have a more recent 14-cup Cuisinart food processor. I believe, but may be wrong, that it came with the cutting attachment discs I had purchased for my older Cuisinart f.p. The reason I say this is:
I have 2 sets of cutting attachments. One set is made in Japan, which would be from my older Cuisinart. I remember purchasing those. The second set is made in China. I'm 100% certain I would never have purchased a second set of cutting attachments when I obtained the new food processor. More money than I'd spend, since my newer food processor is the same model as the older one. My husband found it in a special sale.
You may want to call a store and find out if the model Cuisinart you want to buy includes cutting attachments, or a coupon for ordering them for free.
The other reason I think the special sale included the cutting discs is that I have one more of the Japanese-made ones than I do of those from China.
CORRECTON: I don't use Martha Stewart's Classic Eggnog recipe. I use her Eggnog recipe.
I knew the correct answer.
chocomouse, I make the English Muffin Toasting Bread in a stand mixer, but I encourage you to try the food processor. I make some beautiful bread in the food processor. Hopefully, I'm not leading you astray. Like you, we really like the English Muffin Toasting Bread. I use it to go all out for breakfast using KAF French Toast recipe https://www.kingarthurflour.com/recipes/french-toast-recipe
Three days before breakfast, I make the English Muffin Toasting Bread, wrap it in foil & tell my husband not to eat any. I do this in the afternoon. I want the bread to stale somewhat, but not too much or get moldy. Two days before, I make Martha Stewart's Classic Eggnog without alcohol. I measure out what I need for the French Toast so we don't accidentally drink it. The day of the breakfast treat, I use the KAF French Toast recipe (minus alcohol) and cook the French toast while bacon fry-bakes in the oven.
You don't have to use eggnog. The recipe offers heavy cream or half 'n half as options.
The French Toast recipe says to cut the bread 5/8" thick, and that's what I do. On my own, I couldn't be that precise, but I have a bread slicing guide from Lehman's. https://www.lehmans.com/product/bread-slicing-guide/
I baked chicken thighs and legs earlier in the week with plans I'd round those out as meals most of this week.
I hate to break a streak, even a losing one, but I knew the correct answer. Probably, because the orchard I lived on as a child grew and sold strawberries. I've hoed many long, long rows of that fruit, paid 5 cents a row.
Congratulations, Aaron on all you orders. It's good to have the customers tell you you're in business. I wish you all the best. Have fun!
skeptic, thanks for this helpful baking soda history information.
kimbob, I haven't bought it yet, but I have the KAF 13" pain de mie pan on my list. I want to make KAF's Bee Keeper's Pain de Mie. According to that recipe, the dough is pressed into the corners and an inch or so of the lid is left open so the baker can keep track of the rise. It's baked when the rise is "just below the lip of the pan." Since I've never done this, I don't know if this is also the technique for the 9" pan. Please let us know your experience; I'm curious.
I missed this.
Probably, I'm the only one who hadn't already figured this out. But in case not, I'll post. After I switched to the KitchenAid Artisan mixer, I had problems with dry ingredients flying out of the bowl when mixer turned on. On the lowest speed, the Artisan beater moves faster than the KA I had before (the lower priced one). Plus, the bowl is wider on the Artisan. After cleaning many messes on the counter and floor, it finally dawned on me how to solve the problem. I pulse the mixer, on and off, when dry ingredients added, instead of just letting it whir. When the drys are somewhat incorporated into the wet, I turn the mixer on and let it run at the correct speed. No more messes. Manufacturer might say this is bad for the machine, but cleaning up floury messes is bad for me.
That's a good point, Mike, about the moisture level. Next time I use this recipe, I'm going to add the baking soda dry and put in 2 teaspoons water. It's a mess trying to add the watery baking soda to the stand mixer with the beater on. Thanks for your input. Otherwise, I might have left out the water. BTW, the recipe calls for 1 cup butter. I used 3/4 cup butter with 3 tablespoons light olive oil. Can't tell -- still delicious cookies.
I made the linked chocolate chip cookies from allrecipe https://www.allrecipes.com/recipe/10813/best-chocolate-chip-cookies/?internalSource=hub%20recipe&referringContentType=Search
It calls for dissolving baking soda in 2 teaspoons hot water. I can't figure out the purpose in that. Anyone know?
This is the second time I've made this recipe. Next time, I'm just going to add in the baking soda and forget the hot water, unless someone knows that the water step is important. Thanks. I reduced the chocolate chips to 1-1/2 cups. Still plenty.
Missed it.
The strawberry preserves sound delicious, Mike.
I made The Neely's Broccoli Soup (Food Network). It's for a few meals; I didn't freeze any of it, which is unusual. I had mine with a dinner roll from the freezer. I longed for chocolate chip cookies to finish it off. I plan on making those tomorrow.
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