[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, 10 months 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?

[Italiancook]

I added a new cookbook to my bookcase. Mennonite Community Cookbook. Today, I tried their "Barbequed Hamburger." It's served on buns, so I thought it'd be "sloppy" like Sloppy Joes. It is not. I think it's because I drained the grease and juices off the hamburger after it browned. I do that for Sloppy Joes and don't lose any of the sloppiness. With this recipe, I need to drain off only some of the fat and juices. Tastes good, though. Made it for the freezer.

[Italiancook]

RiversideLen, right now, I wish I had made brownies from Ghiradelli's box mix. Instead, I attempted to make them from scratch. The recipe calls for heating butter, sugar & a little water to boiling, then adding 6 oz. chocolate chips. Pour that mixture into a bowl, mix in dry ingredients, 6 more ounces chocolate chips & chopped nuts. I managed to dump in the extra chips & nuts. Ten minutes after pan was in oven, I noticed the dry ingredients were still on the counter!

I planned to give the entire aluminum pan of brownies to a family friend. My first reaction when I discovered my mistake was to throw the whole kit 'n caboodle into the trash. After a few seconds, I realized I had nothing to lose. I pulled the warm pan out of the oven, stirred in the dry ingredients and popped it back into the oven. I have no idea how these will turn out, but I have so little confidence in them that I'm no longer going to giveaway the whole pan.

When cooled, I'll cut and taste test. If they're passable, I'll cut them into pieces and give in a bag. If I'd known I had to do that, I would never have cooked them in a throw-away container. I don't recall BakerAunt's full quotation, but my mistake proves that at least I bake . . . or try to.

As for your oatmeal in brownies, you're right, Riverside Len -- those are healthy brownies. After all, chocolate is the most important food group and oatmeal is a healthful food.

[Italiancook]

When I checked out Clark Howard's website this morning, I found an article about Instant Pot. Since it's been mentioned here, I'm putting a link to the piece below:

Instant Pot helped this woman lose 125 pounds and save $200 a month

[Italiancook]

Sounds good to me, Mike.

[Italiancook]

Thanks, BakerAunt & Mike. Interesting about ovens -- Mike, my oven won't go down to 140. The lowest it will go is 170.

[Italiancook]

I'm not going to be the first of our group to try edible wafer papers. I am way behind in several things because of a kitchen repair that lasted 2 weeks in November. I called a friend and offered him the wafer papers. He had never heard of them but is willing to try them. Monday, I'll take the papers and instructions to him along with the correctly-sized cutters. I'll ask him to share one of his wares with me if he completes the project. I'll post here his report on his efforts and the taste of the finished project.

[Italiancook]

RiversideLen, your pizza looks scrumptious!

[Italiancook]

I've never made shortbread, but I agree with you. I'll be interested in knowing what the bakers of shortbread think.

[Italiancook]

Cass/KIDPIZZA, thanks for doing the math of the olive oil substitution chart. I'm glad you also mentioned that subbing olive oil in cookies would lead to spreading. That would be a disaster, because most cookie doughs take a fair amount of time to prepare.

[Italiancook]

I had 2 lbs. beef stew meat in the freezer, so I made Vegetable Beef Soup. I've made this for decades. The last time I pulled a quart of it out of the freezer, the taste fell flat. I thought I was tiring of the soup. Today, I added half of a large jalapeno (fine dice) to the simmering beef, herbs, and onions. I wasn't sure if I should put in the jalapeno then, or wait until I added the carrots. I also put the usual pearl barley in the soup, even though I wasn't sure jalapeno would go good with barley. The finished product tasted only slightly different, but a pleasant heat lingered on the tongue after eating, so I declared the experiment a success. The heat is not so intense that I'd refrain from giving away this soup to people who don't normally eat jalapenos.

• This reply was modified 7 years, 11 months ago by Italiancook.

[Italiancook]

Thanks for this information, BakerAunt. It's informative. If I ever get around to making pizza dough, I hope to remember your experience. Thanks, Cass!

[Italiancook]

RiversideLen, you cake looks scrumptious. Pretty, too.

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