[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 6 years, 10 months ago by Italiancook.
• This reply was modified 6 years, 10 months 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.

[Italiancook]

For dinner, I'm gong to make Trisha Yearwood's (Food Network) Lemon Chicken Orzo Soup. I'm leaving out the lemon juice and probably adding a dried herb or two to compensate.

• This reply was modified 6 years, 11 months ago by Italiancook.

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