[Italiancook]

I knew this.

[Italiancook]

Joan, I hope you don't catch the illness.

Yesterday, I make Martha Stewart's Eggnog. I learned a strainer lesson. I used an old strainer for the liquid. I used a spatula to swirl the last of the eggnog. I ended up with tiny particles of egg in the nog. What this recipe needs is a modern fine mesh strainer, or one layer of cheese cloth lining an older strainer.

Day before, I made KAF English Muffin Toasting Bread. I used that today to make KAF French Toast, using my eggnog as the cream. I didn't use the sugar; there's sugar in the eggnog. I also didn't use the alcohol. Or, the butter for the skillet. I used light olive oil to coat the skillet. This made delicious french toast. With 3 eggs also in the batter, I've relegated this to special occasions. I ended up with 9 - 5/8" slices with the batter.

[Italiancook]

I had no idea, so I missed it.

[Italiancook]

I'm putting together New Year's Eve day breakfast. I made KAF English Muffin Toasting Bread. I didn't line the pan with cornmeal, because I don't like the mess when cornmeal or farina falls off onto the board. Tomorrow, I'll make Martha Stewart's Eggnog. Tuesday, I'll slice the Toasting Bread 5/8" thick and use the eggnog to make KAF French Toast. Unfortunately, I didn't think about the fact that my oven heats hot. I baked the bread for the minimum amount of time in the recipe. It's supposed to be golden brown. I ended up with brown. My husband says it looks like, "an old loaf of bread." That amuses me, because he's right. I hope it doesn't crumble when cut.

• This reply was modified 5 years ago by Italiancook.

[Italiancook]

Missed it. I never buy the winner.

[Italiancook]

I don't drink coffee. I've seen food show hosts add espresso powder, espresso, or strong coffee to chocolate cakes. They claim that makes the chocolate more pronounced. I've never had a desire to make any of those recipes. My concern is that the coffee would add too much additional caffeine. I think chocolate has caffeine, and that's all I want.

[Italiancook]

I made blueberry pancakes for the freezer.

[Italiancook]

Missed it.

[Italiancook]

Thanks, Mike. KAF has a recipe for Turkey and Dumplings. The dumplings use a quarter cup fresh herbs. I don't know if this is the same herb dumplings mentioned earlier in this thread. Depending on the weather, I'm going to slow cook a turkey breast in January. I'm planning on using some of the leftover turkey in this recipe. First, I have to make sure I can purchase turkey giblets and necks to make turkey stock, as the recipe calls for that. I should have done this at Thanksgiving time.

[Italiancook]

Okay, I ignored my best medical knowledge. All the talk about sauerkraut made me hungry for it. Previously, I had noted an Allrecipes recipe for Slow Cooker Sauerkraut and Sausage. It uses, as I read it, sausage in the tubes. One reviewer had made a small version using kielbasa. I had a can of sauerkraut and kielbasa in the house, so I pulled out the slow cooker. Easy prep recipe. It was delicious, but oh, my, way salty. So now I'm chugging water. But I enjoyed every bite while I was eating it. I served it without mashed potatoes, which was a good thing. I love sauerkraut on top of mashed potatoes. I put a pint in the freezer, but I won't use it for at least a year or more because of the salt. But it sure was good.

[Italiancook]

Mike, what do I look for to know the dumplings are fully cooked?

[Italiancook]

My dad used to make sauerkraut, putting it in a crock in the basement, as your mom. I don't recall tasting it before it was ready. Dad would can it, and it was the best kraut I've ever had.

[Italiancook]

Missed this.

[Italiancook]

I've had many pineapples in the house and still missed this.

[Italiancook]

Yesterday, I made Vegetable Beef Soup. I used a tried and true recipe that I'm losing taste for. Last time I made it, I modernized it by adding a small, finely diced jalapeno (seed and ribs removed) during the 2 hours the beef simmers in seasonings. That gave the beef a spicy flavor but didn't do much for the broth. Nevertheless, I liked the change. This time, I also used a jalapeno -- a large one (seed and ribs removed). It didn't impart much of anything. I heard on a food show that the larger a jalapeno, the less heat it has. I now think that's true and will look for a small one the next time I make this soup. I ended up with 5 quarts, four for the freezer. And 3 cups broth to use with a different type of soup . . . also in freezer.

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