Italiancook
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I made Blueberry Buckle from the Better Homes & Garden 75th Anniversary cookbook. I made Blueberry Buckle from a different cookbook when I was a newlywed. I didn't like it. But I had 2 cups of fresh blueberries that I needed to use and couldn't find a recipe for Blueberry Bread in any of my cookbooks. We enjoyed this Blueberry Buckle . . . my husband more that I. The crumb was too light to suit me. I like denser cakes/coffee cakes. I probably won't make it again even though it tasted good.
Happy Birthday, BakerAunt!
Mike, it makes me tired just thinking about spending that much time on a bread. Must be delicious, though.
I haven't cooked anything memorable lately. Just chicken fixed in easy-prep ways. Oh, yes, yesterday I made Barbeque Hamburger from "Mennonite Community Cookbook". For the freezer. Tonight's dinner will be braised pork chops with broccoli & rice. I may make gravy from the pan drippings to serve over the rice, since I'm not real fond of plain rice.
RiversideLen, your rolls look beautiful. I had to look closely to realize they're not all the same size, so I think you should still pat yourself on the back for these beauties.
Chocomouse, I don't think I would have known how to rectify the error. Great save!
BakerAunt, the blueberries were large.
I admire all your bread-baking, wonky.
The strangest thing happened when I baked Blueberry Muffins for breakfast this morning. I used the recipe in Better Homes & Gardens 75th Anniversary cookbook. I've made these before & always ended up with 12 standard-sized muffins. This morning, the recipe made only 9. I'm sure I had all the flour and liquid in the bowl, and all the sugar and blueberries. So I can't imagine why I ended up with 9 muffins instead of 12. But they're delicious.
My husband found a sale on blueberries, so I'll make Blueberry Pancakes either today or tomorrow.
chocomouse, I quickly checked Food Network. If you put 30 Minute Meals in the Search box, it will take you to Rachel Ray's recipes. I searched her recipes and quickly found 3 of her sausage recipes. I searched for Sausage. Searching for Homemade Sausage brought up one of the recipes. I only made it as far as the 2nd page of her recipes. I hope you have success there.
I've often toyed with the idea of making sausage. Rachel Ray on "30-minute Meals" (Food Network) used to make different kinds of sausage. The host of "Southern At Heart" (Food Network) made "Breakfast Sausage." She put brown sugar in it, which she said made it breakfast sausage. I like the idea of making my own, because I could have sausage without black pepper. But I've never taken the plunge.
By the light of day, all your comments make me feel less discouraged. I've decided to ditch the pizza dough in the freezer, since it has no flavor. I'll try a couple different recipes that include flavor seasonings. Chocomouse, thanks for posting what you use. That will be my jump-start. Mike, I can't use your pizza crust recipe, because it has cornmeal, which I shouldn't eat.
Maybe the mushrooms and onions weren't to blame on the moistness of the crust. Probably was the tomato sauce.
I made my second pizza today. First time, I used a sauce recipe from a cooking site and didn't like it. Today, I used my homemade tomato sauce, made just a tad bit thicker than I'd normally make it. The problem with both pizzas is that the sauce was too runny for the pizza. Next time, I'm going to do what BakerAunt does and smear tomato paste on it. The crust today seemed a little wet, which I assume was from the green peppers, onions and mushrooms. Next time, I'll slice the mushrooms thinner.
The crust I used was KAF "The Easiest Pizza Crust You'll Ever Make." I made it without the optional Pizza Dough Flavor. I think that was a mistake.
The crust was not crisp enough to suit us, but I don't have or want a pizza stone. Recipe instructions say to cook it on the pan if you don't have a stone. Both times, I've used parchment in the pan for easy cleanup. Next time, I'm putting the pizza directly on the pan to see what will happen. I'm going to try one more pizza with this recipe (I have 2 rounds of dough in the freezer). Then I'm going to try the crust BakerAunt uses, unless it has ingredients I shouldn't eat.
Bottom Line: I do not yet feel like a good pizza-maker, and if I don't come up with a better pizza after 4 tries, I'm giving up on them.
BakerAunt, do you use buttermilk when the recipe calls for heating the milk? Is there a discernable taste to using buttermilk? I'm wondering if I could use buttermilk when making dinner rolls.
Someone please tell me why milk and egg whites have sodium in them. Is that because the animals are fed foods with salt? Until I read this, I didn't even know there was salt in these items!
I checked the poultry seasoning yesterday before using it. Was surprised to see that nutmeg is one of the ingredients. So I guess I like nutmeg on chicken.
Thanks, Aaron & BakerAunt. I'm glad I started a separate thread for this question so I can find it in the future. I'm glad you had success without sautéing the veggies. I just don't want to do that after slicing them. It's good you told me to cut them thin. Putting fennel on the ground turkey sounds like a winning idea.
BakerAunt, I always tent roast meat with foil while it rests and I finish the meal. It does keep the food hot. If you try foil, I'd just tent it. I think if you wrapped the pizza in foil that it'd get soggy, but what do I know? I'm just a fledgling pizza-maker.
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