[Italiancook]

My husband bought a pound of Brussels sprouts so I can make the recipe linked below. It calls for mixing an egg yolk with cream at the end. I assume that's to thicken the soup. I don't want an egg yolk in it for medical reasons. Anyone have an idea what I can substitute for the yolk?

Brussels Sprouts Soup

[Italiancook]

I knew this, and it must mean only that I read it somewhere. Have no idea where.

[Italiancook]

In the video, the Level 2 home baker said her grandmother brushed the dough with milk before adding the filling (to rolled out dough). Anyone know why she might have done this?

[Italiancook]

I made a double batch of Carrot Soup this morning. Except for tonight's supper, it's going into the freezer.

[Italiancook]

I'm glad you posted this link, Mike. You've mentioned before you made a small batch of cinnamon rolls. I've wondered where you found the recipe. I can't use cream cheese, so I'd make a powdered sugar icing with far less fat.

Here's my issue with cinnamon rolls. I adore KAF Cinna Buns recipe. The only time I made them, I ate one and froze the rest for future weekend treats. But my brain wouldn't ignore the fact that they were so close to me. I ate them during the week by microwaving to thaw. I ate them the first weekend, and I had some leftover to eat the next week. I ate every one of those things, except for the one my husband ate! Talk about too much fat. It's on my list to make a batch for neighbors. Problem is I have to coordinate with them when they arise and want breakfast so I can deliver them warm. Thus far, I haven't done that.

So I'm definitely a candidate for this recipe, Mike, and thanks for giving us the link. Unfortunately, I don't have a 6" or 7" square dish. At least not that I can picture right this second. Mike, what container do you use for this recipe?

• This reply was modified 5 years, 3 months ago by Italiancook.
• This reply was modified 5 years, 3 months ago by Italiancook.

[Italiancook]

Thanks, Mike & Aaron. I like the idea of wrapping the dough in oiled plastic wrap, Aaron. I'll do that next time before putting in bags to freeze. I have wondered whether I could let it thaw on the counter to use same day. Now I know I can. Thanks, Aaron.

• This reply was modified 5 years, 4 months ago by Italiancook.

[Italiancook]

I agree, Mike, the cinnamon roll episode is good. And, it made me realize I'm a Level 2 cinnamon roll baker, not 1. Guess I'll have to get busy soon and make cinnamon rolls to go with the chili I made during the summer and froze for my Nebraska experiment.

[Italiancook]

I made KAF's Nor or Later pizza crust and put half in a plastic bag in the freezer. When I took it out 3 days ago to thaw, I left it in the bag. Should I have put it in an oiled bowl instead?

I'm turning it into Artichoke Pizza for dinner.

[Italiancook]

I'm somewhat sure I knew the answer from something Mike had posted in the early days of this site.

[Italiancook]

Mike, how do you know the recall also affects KAF AP? I just checked their website and searched "recall," and didn't come up with anything except recipes.

[Italiancook]

I don't have a Cusinart, which is what I think your machine is, BakerAunt, but I'm please with how the pasta attachment works on the KitchenAid. So I imagine many machine noodles in your future.

BakerAunt, I've been meaning to tell you & apologize for not doing it sooner. Regarding raccoons and garbage cans, my trash collection company offers a raccoon-proof device for garbage cans. Free of charge. It works somewhat like a bungee cord, but is not that. We've tried bungee cords, and the raccoons just take it off. I don't understand why the raccoons can't remove the trash companies device, but they don't. I learned about this from a friend, and it also keeps the raccoons out of her garbage cans. They're small enough that the trash company mails them to me. Ask for 2 or 3, because the occasionally disappear when the trash man dumps the can into truck.

[Italiancook]

OK, Joan, thanks for telling me to just add water. I haven't made enough loaves of bread to know that intuitively!

[Italiancook]

I hope the pain goes away soon, chocomouse, and I'm really glad you can see well enough to turn off the back burner. At least you haven't lost your sense of humor.

[Italiancook]

Joan, I don't know if you'll see this, since you're going to visit your sister, but . . .

. . . . thanks so much for your response. I haven't experimented with buttermilk yet to see if I can handle it (I do just fine with butter & sour cream). I'll try this bread, using nonfat dry milk. If I run into a dryness problem, I'll opt for the Lactaid milk, which is what I have on hand. I'm not big on tenting anything in the oven, so I'm glad you gave your good experience with not tenting. Hope you have a safe trip.

[Italiancook]

I haven't baked anything yet, but I'm pondering a white sandwich bread. In the past, I've made the Amish bread, but it uses a lot of yeast, as I recall, and it rises super fast, and I must be using the wrong size pan or letting it rise too much in the pan. It tastes good, but I'm never happy with how high it is above the pan, baked. So I checked KAF's site. Have any of you ever made any of the breads listed below? If so, what is the texture of the bread, if you recall. I don't want to end up with squishy store-bought bread.

"Our Favorite Sandwich Bread"
"King Arthur's Classic White Sandwich Bread"
"Classic Sandwich Bread"

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