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Yesterday, the Appliance Apocalypse struck at my house. Plus, my brain went on vacation., I made Banana Coffeecake for breakfast. After I had 3/4 of the batter in the baking dish, it occurred to me that there wasn't much batter. I had forgotten to put in the bananas! I scooped the batter out of the baking dish back into the mixing bowl, added chuncked bananas and let the stand mixer go to work.
After baking the required 25 minutes, I pulled the oven shelf out and realized the upper oven wasn't working up to temp. Instead of being done, the surface was a little brown and bubbly. I raised the oven temp twenty-five degrees and set the timer for 15 minutes. Eight or ten minutes would have been adequate, probably. When the coffeecake was fully baked, it was a little too brown on top and crusty along one edge. It tasted good, though, so mission accomplished.
In the afternoon, I tried a new recipe for dinner rolls to go with Cabbage Soup from the freezer. Using the lower oven. I found the recipe for Sour Cream Rolls at Fleischmann'sBreadworld.com. Since it's listed as a beginner recipe, I figured I could have them prepped and baked in 90 minutes and get rid of sour cream. My downfall in this recipe is that I decided to experiment with paper liners.
I had the idea that my life would be easier if I never again had to grease muffin tins. So I put paper cupcake liners in 6 of the openings to see if they work as good for yeast rolls as for muffins/cupcakes. They do not. The batter barely rose in the liners and didn't spread. After an hour rise. The ones in the greased tins looked perfect for baking. I decided to try a trick my beloved stepmother used.
She never put her bread and rolls in a preheated oven. She wanted the oven spring from the bread going into a cold oven and gradually going up to temp. I don't know if that really works, but I remember her believing it did. So I put the pan into a cold oven, hoping the gradual heating of the oven would force a rise out of the dough in paper liners. I added five extra minutes to the cooking time, which was a huge mistake. I ended up with burnt tops!
On top of that, the rolls were too oily for me with butter spread on them. Still later, I remembered why I had a lonely container of sour cream in the fridge. I have become lactose-intolerant and instead of throwing away the sour cream, I shoved it to the back of the refrigerator. Today, I will throw away 11 rolls. My husband won't eat them with the burnt tops. But at least I know not to use paper liners for yeast rolls!
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This reply was modified 6 years ago by
Italiancook.
I agree with you, Mike. The recipe from the 1938 cookbook doesn't sound like chop suey to me, either. My dad's recipe uses pork shoulder, not ground beef. It has no pasta and no rice. It's cooked stove top, not baked. Nevertheless, it is Americanized chop suey, and you may feel free to delete the recipe, if you want. I just posted it because it's different than the 1938 recipe I saw on You Tube.
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This reply was modified 6 years, 1 month ago by
Italiancook.
This afternoon, I baked KAF Vanilla Pan Cake for the first time. The cake turned out too thin for me to frost. Plain, the cakes tastes good, but it was too much work for such a thin cake -- for me.
I baked Banana Muffins for breakfast. I've been in a lull about making Slow Cooker Irish Oatmeal for 6 days worth of breakfasts, and I'm tired of eating cereal with banana. So the muffins were a pleasant treat.
Thanks, Mike. I don't use a lot of honey, but I like to keep it on hand.
I missed this by 1 gram!
I was thinking of springing for a sample of this until I read (or think I read) that it's only 36% cacao. For medical reasons, I must have 60% or higher. But I sure enjoyed reading about this.
I don't drink wine and have never cooked with a fortified wine. The fact that I got the correct answer means I watch too many Food Network/Cooking Channel shows.
Mike, I have the Farm Journal cookbook 1963 with the Cardinal Preserves in it. In the days before I had to leave tomatoes and beans behind, I frequently made their recipe for chili. That's the only thing I've made from that cookbook. It belonged to my mother.
Mike, speaking of chili -- I'm curious -- when Nebraskans have chili with cinnamon rolls, are the cinnamon rolls for dessert, or do they eat the rolls with the chili like a bread?
I made my dad's Chop Suey today. It will last 3 or 4 meals. Yesterday my husband revved up the grill for ribeyes and asparagus. I enjoy asparagus soup and roasted asparagus, but disliked it grilled. It tasted like cooked spinach to me.
I missed this, because I had just enough knowledge to guess wrong.
Mike, my husband came home from Sam's today with a jar of their artichokes. I'm eager to try them on pizza, but that won't happen until June. I've always been unhappy with artichokes from the grocery, but some where in cans and some may have been marinated, so I'm glad to know about Sam's. I like artichokes.
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This reply was modified 6 years, 1 month ago by
Italiancook.
I missed this one, because hubby always uses cold water & I've not been convinced that cold removes germs. I stand corrected.
deleted -- I had posted a duplicate. Sorry
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This reply was modified 6 years, 1 month ago by
Italiancook.
Thanks, Mike & BakerAunt. I erred when I called it a glaze. I've thought about it and realize it's a syrup (lemon juice, sugar & water). It soaks into the loaf. Based on what you two have written, I'll put the syrup on when out of the oven. It's supposed to go on when the bread is warm.
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This reply was modified 6 years ago by
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