[Italiancook]

Hmmm, interesting. You must be right about clicking through the email, BakerAunt.

[Italiancook]

I'm headed to the kitchen to make my grandmother's banana bread. It calls for Crisco, but I'm going to use light olive oil. Internet says I can sub one for one, but it'll make bread more dense and less cake-like. I like dense sweets, so I think I'll be okay.

[Italiancook]

I knew this.

[Italiancook]

BakerAunt, apparently it pays to be on the KAF e-mail list. Yesterday and this morning, the KAF website says $59 free shipping. So a person would save $10 by having the promo code from the email list.

[Italiancook]

Thanks, BakerAunt, for telling us about this. You have a typo. When I went to their website, it said $59. Even at that, I was able to buyitems on my wish list for the free shipping.

[Italiancook]

I feel like a Nebraskan this evening. I had chili with a cinnamon roll. Non-yeast roll, but it still has all the notes of a yeast cinnamon roll. Beef chili with a tomato base goes great with a cinnamon roll. They are made for each other. Because of the pastry board clean-up from these rolls, I'd never make them just to go with chili. But if I had a roll in the freezer, I'd pull it out for a chili meal. I don't think cinnamon rolls would go good with turkey chili, but they're made for beef chili. Thanks, Mike, for telling us of your State's tradition.

[Italiancook]

Knew & chose the correct answer.

[Italiancook]

Okay, I KNOW the answer to this, but I clicked on the wrong answer. It's frustrating when I do that.

[Italiancook]

Mike, I've been wondering: Since you made your Thanksgiving breads over "the last few days," how did you keep them fresh-feeling? Did you freeze the earlier batches and then pull them out of the freezer on Thanksgiving? I'm thinking that the earlier breads would have been dried out if left at room temperature. I can't imagine I'd ever have the opportunity to do what you did, but I'd like to know how you managed this, just in case.

Yesterday, I baked a new recipe for cinnamon rolls. It doesn't use yeast. Baking powder and soda, instead. The recipe makes only 4. They don't taste bad, but they're not as soft as I like cinnamon rolls. They're as much work as yeast rolls, because I still had to clean the rolling pin and the pastry board -- both tasks I don't like to do. I just think if I have to clean the pastry board, I want more return on my effort than 4 not-squishy cinnamon rolls. Having said that, I still plan on using the recipe Mike shared for 4 cinnamon rolls. It uses yeast.

• This reply was modified 5 years, 1 month ago by Italiancook.

[Italiancook]

We're not doing Thanksgiving this year, so all I've cooked this week are marinated chicken breasts and cabbage.

[Italiancook]

I tried a new recipe for chocolate chip cookies. The blurb promised chewy cookies, which I took to mean soft. They turned out crispy. I really want to find a recipe that makes soft choc. chip cookies. Maybe I'm baking them too long. I worry about the egg being fully cooked.

[Italiancook]

Like BakerAunt, my first reaction was to not attempt it. But as Mike pointed out there's something to be learned by the explanation. So, I picked an answer -- the wrong one, of course.

[Italiancook]

Thanks for the warning, Mike. Because of previous Romaine recalls, I quit buying it.

[Italiancook]

I don't know, BakerAunt, but I wonder if the oil in the crust would leech out & add too much oil to the baking galette. There's oiliness to the mozzarella.

[Italiancook]

I knew this because I dislike marmalade.

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