[Italiancook]

"So many recipes, so little need for food!" Chocomouse, you made me laugh out loud. Thanks for the true humor.

My largest group of recipes is (?are?) Breakfast. That doesn't include Muffins -- they are a separate category. Next largest is Bread, and I don't really like bread. I eat it with pasta and non-meat soups. Otherwise, I steer clear of it. The Breakfast recipes will probably all be tried . . . eventually. I'd like a variety of good breakfast recipes so I can serve different breakfasts to overnight guests.

Mike gave me an idea. I may need a third binder for the online recipes I've tried and liked.

• This reply was modified 7 years, 2 months ago by Italiancook.

[Italiancook]

This morning, I made a double batch of jennycancook.com's Easy Cabbage Soup. She offered the option of using water, chicken, or veggie stock. She said she uses water. Since it was my first time with the recipe, I used water, too. The cooked cabbage tastes great, but with water, it's a little too bland for me. Next time, I'll use chicken broth.

[Italiancook]

Thanks, Mike & Skeptic7, for your comments on the lead. Probably, I will eventually buy a lead-testing kit to check Grandma's roasting pans. Based on the color of the metal, I'm more worried about them than the cake pan. I quit using the roasters in the last century because of my concern. Obviously, it's not a pressing concern, since I haven't bought the kit yet.

[Italiancook]

The pan is some type of silver color metal, like dull aluminum. I thought lead could be in any of the older baking dishes and pans. I didn't know it's only possible in ceramic. I have my grandmother's 2 large roasting pans. They're also some type of silver-colored metal. I always thought lead could be in metal. Am I wrong? Lead can be in older paint, so can't lead be in anything?

Regardless, the cake is delicious, and I ate it without worry.

[Italiancook]

That you saved the marinara for another day of lasagna baking makes me feel better, Mike. I'd never be able to make lasagna from sauce to finish in one day anymore. That's quite an arduous undertaking, in my opinion. Even for manicotti, which is less work than lasagna, I make the marinara and the filling the day before I stuff the shells and bake.

[Italiancook]

I baked my husband his favorite chocolate cake -- my grandmother's recipe. I use my grandmother's cake pan, although I've been thinking for a while I should buy a testing kit to see if it has lead. It's in oven now. I'll ice it with a fluffy vanilla icing.

[Italiancook]

I made Double Chocolate Brownies this morning to giveaway to someone who had to make a difficult major life decision recently.

[Italiancook]

Update on the PaperChef Parchment liners. Previously, I had only used them on my go-to muffins, which are small. Now that I've made Blueberry-Nectarine Muffins, which are larger, I'm thinking the size of the muffin might determine when the liners pull away from the sides. With the larger muffins, the liners adhered to the muffin sides. Regardless, I really like this product.

[Italiancook]

Thanks, BakerAunt, for providing the oil website that you use.

For breakfast this morning, I made Food Network's Blueberry-Nectarine Muffins:
https://www.foodnetwork.com/recipes/food-network-kitchen/blueberry-nectarine-muffins-4621424

BakerAunt, the fat is oil, not butter. I used Light Olive Oil.

The total time on the recipe is 2 hours, which almost kept me from making them. But it didn't take that long, and I'm glad I made them. Recipe calls for course sugar on top. I had the sugar on the counter and still managed to forget it. Because I don't like really sweet muffins, I didn't miss the sugar. I used vanilla instead of almond extract, because I don't like the flavor of almonds, which means I omitted the almonds on top.

[Italiancook]

Thanks, chocomouse & Mike, for educating me on sandwich thins. Chocomouse, I checked them out on Arnold's website. I've never seen them in any of the stores here, but I also was never looking for them. I'm glad you found a recipe that works for you.

[Italiancook]

BakerAunt, did you find a chart online that tells you how much oil to substitute for butter? Or, do you guesstimate? If you found a chart, would you please tell us where it is on the Internet, if it's not too much bother. Thanks for thinking about this.

[Italiancook]

chocomouse, I don't know what "sandwich thins" are. Sandwiches on thin bread? Please educate me on this. Thanks!

[Italiancook]

Your birthday celebration sounds wonderful, Joan. Happy Birthday!

[Italiancook]

Thanks, BakerAunt, for weighing in on my speckly rolls. When I pulled them apart to put in the freezer, the torn edges were perfect. Thanks for the tenting suggestion.

I baked "Simple Banana Coffee Cake" from Allrecipes today. It's for breakfast tomorrow.

[Italiancook]

I baked Surprise Rolls today. The surprise is supposed to be that they're made with cottage cheese. But I received another, unwanted surprise. Does anyone care to offer a guess as to why this happened:

The finished rolls have black speckles of something on them. When I put the formed dough into the oven, I didn't notice anything black on the rolls. Somehow, these black thingies got onto the rolls in the oven. What could they be?

Otherwise, the rolls look great. Oh, btw, they're round rolls, baked in a 9" round pan.

Since I made them for the freezer and for my consumption only, I will eat them. But if I had made them for guests, I'd toss them out. The black dots are noticeable even though they don't completely cover the rolls.

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