[Italiancook]

Maybe I'll try that idea in November next year, luvpyrpom. I could make the doughs and freeze them. Even the dough for cut-out cookies can be frozen. So I don't see a downside to this. I'm hoping, though, that I develop . . . something . . . to make cookies next week for the families who are used to receiving from me at Christmas.

[Italiancook]

luvpyrpom, I admire your ability to make so many different kinds of cookies. You, BakerAunt & others are so busy with holiday baking. I still haven't decided if I'm going to bake cookies before Christmas.

[Italiancook]

RiversideLen, you chicken is beautiful! With what did you season the outside?

[Italiancook]

RiversideLen, I don't know if the link below will help you but thought I'd offer it.

https://www.leaf.tv/articles/how-to-know-when-a-cornish-game-hen-has-finished-roasting/

[Italiancook]

It's official: I baked 32 Butterhorn dinner rolls for the first time! I don't have a camera to post a picture, but they look gorgeous. Taste good, too. In the end, I liked working with a refrigerated dough. I roll dough slowly, probably because of the rolling pin, so the cold dough kept the butter cold enough to live with my slow rolling. I think I'll buy a marble rolling pin if the vendor has free shipping today. I would definitely make butterhorns again, but I will find a recipe that doesn't use as much flour. Probably, I'll refrigerate the dough overnight even if the recipe doesn't call for it.

[Italiancook]

Have any of you worked with a refrigerated dough to troubleshoot, if there's a problem?
A few hours after I put the dough in the fridge, it had nicely puffed up over the edge of the bowl. It looked full and lively. Now, it has shrunk down to the edge of the bowl. We were opening & closing the refrigerator to put away groceries, so I don't know if that caused the dough to collapse a little. Aare refrigerated doughs supposed to collapse a little after they puff up? Or, was opening and closing the refrigerator door a no-no?

[Italiancook]

Thanks, Mike, for checking on this. If the pancake experiment works out, I'll order it from bulkfoods.com. As you pointed out, buying those little jars in quantity would be quite expensive. I appreciate your effort!

[Italiancook]

Bev, I'm interested in the recipe because it uses canned peaches. Something available year-round. But I don't know what size is No. 2 size can. Is that a 15-ounce can? Or larger? I don't recall having ever seen peaches in a large can this century. But maybe I just haven't looked for them. Thanks!

[Italiancook]

I have chicken breasts marinating for Lickin' Chicken from "Cook-Ahead Cookery." We'll have them tonight with either mashed cauliflower or steamed broccoli.

As an afterthought, I made Carrot Salad from Martha Stewart's book "Entertaining."

• This reply was modified 7 years, 1 month ago by Italiancook.

[Italiancook]

RiversideLen, you made beautiful bread. Thanks for sharing the photo with us.

[Italiancook]

For breakfast, I backed "Butterkuchen" from AllRecipes. BakerAunt, this recipe calls for using a 9 x 13 baking dish, but since you did the arithmetic, I used 2 - 8" square dishes. Worked out perfectly. I do have a question for all the yeast bakers:

The yeast coffee cakes I baked last week and these 2 today had dimples in the final products. Areas where the cake had fallen in slightly. All circular areas, like dimples. The cakes tasted fine and looked great. Any ideas on why they dimpled?

[Italiancook]

Are they calling for roasting the potatoes with the skins on or off?

[Italiancook]

I made Ann Lander's meatloaf. Recipe below. I did not use MSG, and I have no idea what maggl is. As I recall recipe printed in Chicago paper said to use Accent (is Accent MSG?), and it called for bacon over the top. I also don't use the bacon.

http://www.geniuskitchen.com/recipe/original-ann-landers-meatloaf-506606

• This reply was modified 7 years, 1 month ago by Italiancook.

[Italiancook]

BakerAunt, thanks for teaching me how to figure pan/dish size. Duh on me. I pulled out my dishes so I'm ready for baking tomorrow morning. Turns out my square dishes are 8 x 8, not 9 x 9, so based on your calculations, I'm going to make 2 square dishes of the Butterkuchen and hope for the best. I'll let y'all know tomorrow how this turns out.

[Italiancook]

Mike, yes, the Barbequed Hamburger is loose but not sloppy. But I'm confused. Is Made-Rite a type of cooking, or a restaurant?

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