Italiancook
My husband's favorite pie is Lemon Meringue. I baked one for him this morning to thank him for mowing the grass all season and the leaves in the fall. I didn't bake it from scratch, but I don't believe that saved me any time! I used a lemon pudding mix. I added half a cup of fresh lemon juice in place of that amount of water. That makes it taste homemade. Of course, the meringue is fresh. I read the ingredient list on the pudding mix while I was stirring. I told my husband this is the last lemon meringue pie I'd ever make. He thinks I make it from scratch, so I didn't tell him an ingredient list brought his pie to an end.
Before breakfast, I made a pot of The Neely's (Food Network) Broccoli Soup. It's for the freezer & lunch. Sirloin steak with veggies (no potato) is on dinner menu.
Italiancook.
I made Cherry Yeast Coffee Cake from "Taste of Home" online. Tastes good, but next time, I'll divide the glaze in half. The full recipe of glaze made it too sweet for me.
Happy Belated Birthday, Mrs. Nolan.
My printer is the culprit in my recipe addiction. I own only 11 cookbooks that I use and 2 I don't use. Someday, I may toss the latter 2. My problem is that I check Foodnetwork's site everyday and frequently check KAF blog and site. I print everything that looks good, which are way too many to use.
I started the year with the resolution to make one new recipe each week. I didn't keep that resolution. I think I've made a new one every 4-6 weeks, on average. So I'm not making a dent in my pile of recipes, because I keep printing off more.
Then there are the tangents. I went on a path of wanting a sweet treat for breakfast once a week. Because I have a health issue with baking powder, I went in search of yeast coffee cakes. Turns out there are a lot of them online, and they've all been added to my pile. But I keep the ones I've baked or cooked separate, so I have 2 piles. I'm sure when I die, someone will pitch them all and wonder, "What was she thinking!?"
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.
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.
RiversideLen, you chicken is beautiful! With what did you season the outside?
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/
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.
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?
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!
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!
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."
Italiancook.
RiversideLen, you made beautiful bread. Thanks for sharing the photo with us.
