[Italiancook]

Thanks, BakerAunt, for your detailed help. The 1% Lactaid milk I use has 1.5 g saturated fat per cup. It has 12 g sugar, which seems high to me. I'll have to compare milk labels at the grocery.

I used a calculator to do the arithmetic, but there's no guarantee I'm right. I had a professor who berated all the business students in his class because we need calculators. For what it's worth:

Mayo is more heart-friendly than butter in this recipe, IF 3/4 cup mayo would be equal to 3/4 cup butter. If that's the case, 18 grams saturated fat in the mayo, while 3/4 cup butter would have 84 grams saturated fat.

We don't have heart problems. I asked this question in case I ever want to make drop biscuits for someone with a heart ailment. Online, I found a recipe for olive oil drop biscuits -- 2 actually, and I'll try them both. What amuses me about my interest in drop biscuits is I don't even like biscuits. I eat them with soup if nothing else is available.

I guess I should say that the mayo I use that has 1.5 g saturated fat is full-fat Hellman's mayonnaise. Label says sugar is negligible (not their wording).

• This reply was modified 7 years ago by Italiancook.

[Italiancook]

Yesterday, my husband made an emergency home repair that involved driving store-to-store looking for the part. So this morning I made him (for the first time) Butterless Drop Biscuits from Stephiecancook-cookpad.
https://cookpad.com/us/recipes/908535-butterless-drop-biscuits

My husband said they're "very good," and had 3 with his breakfast. I have a question about the butterless part:

Recipe uses 3/4 cups mayonnaise instead of butter. From a heart-health standpoint, do you think mayo makes them more heart-friendly than butter? Or, are they about the same, since mayo has eggs?

Afterthought: I used only 2 teaspoons of sugar and only 1/4 teaspoon salt, and they are fine.

• This reply was modified 7 years ago by Italiancook.
• This reply was modified 7 years ago by Italiancook.

[Italiancook]

I knew this, probably, because the carrot soup recipe I use says to sweat the onions.

[Italiancook]

Okay, BakerAunt, thanks for the reply. Apparently, I took KAF's words to poke the dough all over too literally. I did a whole lot of poke holes. I'll be less tenacious about it next time.

[Italiancook]

I had no clue. Don't feed my dog human food. So, I missed it.

[Italiancook]

skeptic7, I finally ordered the Norpro Wood Pastry/Pizza Roller 2 try with KAF Blitz Bread: Focaccia. As soon as the roller arrives and time permits, I'm going to retry this recipe using the roller. Thanks for telling me about it.

BakerAunt, thanks for your methods shared in this post. I'll incorporate some of them in the retry.

I guess this means I haven't really given up on Focaccia!

[Italiancook]

I've never pickled anything and had no idea, so I missed this.

[Italiancook]

I guessed correctly.

[Italiancook]

BakerAunt, I have no idea, but I imagine a baker at KAF Baker's Hotline could offer a good guess.

[Italiancook]

I've been going through my recipe boxes and trying recipes I haven't tried but sound interesting. Today, I baked one of them: Apple Oaties (cookies). I put the recipe in the recipe section.

Mike, I have no idea where this recipe came from. It's at least from the 1970s. If you feel uncomfortable having it here, feel free to delete it. I didn't know whether or not to post it, but they are good.

[Italiancook]

Missed it.

[Italiancook]

I'm surprised by the correct answer. Like BakerAunt, I rely on the microwave for leftovers and have always assume all would be well.

[Italiancook]

Thanks, BakerAunt for alerting us to this. Thanks, Mike for rechecking the site to notice the sale. This is my first time hearing about KitchenKrafts. I found a few things there that look good, but only 2 were on sale, so I passed. I'm glad to have seen the site.

[Italiancook]

I chose the number that my refrigerator came with, and it is wrong. As far as I know, there's no way to adjust the temperature. At least we've never become sick.

[Italiancook]

Follow-up on Trisha Yearwood's Lemon Orzo Soup. Her recipe doesn't specify to use cooked chicken, and I don't recall her stating cooked chicken on the show when she made this. So I used raw chicken cut into 1/4" dice (butcher cut it). I ended up with scum in the soup, such as one would have when making chicken broth with fresh chicken. Only worse. So much it was impossible to skim it all off.

I just discovered Food Network Kitchen also has a recipe for this type of soup. They specify cooked chicken. And that's my advice if you want to make this soup.

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