[Italiancook]

I don't think it was clotted cream. Once, I ordered that from igourmet.com. As I recall, it was not pourable. The high percentage heavy cream from the grocery would pour even though it was quite thick.

BTW, what does one do with clotted cream? I ordered it without knowing anything about it. When it arrived, I couldn't figure out what to do with it! I guessed one would put it on scones, but I don't like scones.

[Italiancook]

Once, I found heavy cream labeled on the front as 60-something percent heavy cream. Out of curiosity, I bought it. I thought it was too thick for using in a soup, but guessed it'd be fantastic as whipping cream. It was so thick I thought it'd be too unhealthy to use with fruit. Never again saw it in the store, which was okay. I wasn't impressed with it.

[Italiancook]

Ditto on your anniversary, BakerAunt. I hope it turns out to be a great day.

I'm curious about your Blueberry Yum Yum dessert, Joan. I have my mother's recipe for Yum Yum Salad, which is a lemon jello-based "salad." I always serve it as a salad, but since it has Cool Whip in it, I think of it as a fake salad. Is your Yum Yum dessert also jello-based? (There's no crust to the Yum Yum Salad.)

This afternoon, I baked Martha Stewart's Oatmeal-Raisin Bars for the first time. Pretty good, and quick to make. The recipe says to use rolled oats, not quick ones. I don't stock rolled oats, so I used the quick oats (not instant). I was concerned eating them that they are too buttery (3/4 cup butter for an 8" dish). So I went online to read about substituting olive oil for butter. I'll make these again using olive oil.

[Italiancook]

Take heart, BakerAunt, your new blade probably has a high statistical chance to be the right fit. Surely, not fitting is the anomaly.

I hope your contractor can start sooner rather than later, so you can enjoy your new home in its fullest.

[Italiancook]

Thanks, cwc, for mentioning the fit. When my blade arrived, my husband washed it before setting it on top of the old blade in the food processor. I haven't had to use it, so I hadn't discarded the old one. After reading it might not fit, I rushed to the kitchen to check the new blade. Frustration! The new blade is too loose -- too big at the opening! It doesn't fit as snugly as the old blade.

Because I waited so long for the new blade, I've decided to stay calm until I have to use it the first time. If it makes a rattling sound, or if it performs incorrectly, I'll call Cuisinart. In the meantime, I decided to keep the old blade, instead of disposing of it as the company suggests.

[Italiancook]

As cupcakes, this recipe makes a good-sized cupcake. As cake, the layers are thin. The cake has the peanut butter filling between the layers and on top. I didn't frost the sides. With the cake, there's so much of the frosting that it's difficult to taste the banana flavor. The cupcakes have a much better banana taste, because they don't have as much frosting. The banana taste is good, so I prefer this recipe as cupcakes.

[Italiancook]

Sunday afternoon I baked a banana cake with peanut butter frosting. I used KAF recipe for banana cupcakes, but followed their directions for turning it into an 8" cake. It is good, but I prefer this recipe as cupcakes.

[Italiancook]

I'm not the expert that some other posters are, but I've always thought the purpose was to warm up the milk so the coldness wouldn't shock the dough. Of course, the trick is to not dump hot milk onto the yeast and kill it. But again, I'm no expert.

[Italiancook]

Mike, the recipe is copyrighted 2008. The peaches I used have light syrup. I watched Trisha's video after my attempt failed. I couldn't tell if she used heavy syrup or light syrup, but you're right -- the liquidity of the syrup used could affect the final outcome.

RiversideLen, I would be hesitant to use canned peach pie filling. The recipe starts with a stick of butter melted in the bottom of the pan. I think the pie filling would be liquidy, too.

Sometime, out of curiosity, I'm going to try using canned peaches and my dad's peach cobbler topping. But my guess is that Trisha's recipe might have worked for me if I had used frozen peaches. I never store them, so that experiment will never happen.

[Italiancook]

I was looking for a quick dessert to make tonight to take to a family with dinner tomorrow. I tried Trisha Yearwood's Easy Peach Cobbler. It's made with canned peaches. After I had it assembled, I read that it has to bake for 1 hour. Not as quick as I had hoped. I'm going to have to toss it out, because the batter part ended up liquidy in the bottom of the baking dish. It didn't fully cook after 1 hour 10 minutes even though the top was golden brown where there was crust.

The recipe says to use the juice from 1 can of peaches (it takes 2). That was a scant half cup, along with 1 cup milk. For my oven, that was too much liquid.

• This reply was modified 7 years, 4 months ago by Italiancook.
• This reply was modified 7 years, 4 months ago by Italiancook.

[Italiancook]

I baked rainbow trout and made cucumber/tomato salad with olive oil and red wine vinegar. I also made yellow rice.

I'm still trying to figure out how to make yellow rice like the kind that was sold in stores before the formula changed to give it a spicy heat. I used saffron and ended up with beautiful yellow rice that had no flavor. It occurred to me that manufacturers can't afford to make the rice yellow via saffron. So I plan on buying turmeric and seeing if that will give me color and flavor.

The first time I tried this, I put finely chopped onions in the rice cooker with saffron and rice. I didn't like the odor that it left in the cooker. But leaving the lid open for a few hours eliminated that. Nevertheless, I'm going to check online to see what spices are in yellow rice. I imagine the package only says, "spices."

• This reply was modified 7 years, 4 months ago by Italiancook.

[Italiancook]

BakerAunt, I realize that TV chefs say pork can be served pink these days, but 2 hours in the crock pot seems short to me, in terms of food safety. My crock pot cookbook advises cooking meat 7 hours, as I recall. Even if you cooked it on high for 2 hours, that is the equivalent of only 4 hours on low. I'm curious: what was the color of the pork after the 2 hours in the slow cooker? I wonder if I've been leaving meat in the cooker too long.

Glad you made your journey safely. Welcome to your new home!

[Italiancook]

Surely this has to be a typo for infused. Or, people don't know that the word is infused, not infusted. Or, as often happens with the English language, enough people have used infusted that it has become a new word. I Googled for the definition of infused and was directed to infused.

[Italiancook]

For the first time, I made cupcakes. I used KAF Banana Cupcakes w/Peanut Butter Frosting. The recipe called for Cake Enhancer (optional) for moisture. I didn't have any, and didn't want to buy it, but will consider it if there's ever a next time. Frosting recipe calls for 3/4 cup peanut butter and salt. I used only 1/2 cup and left out the salt. The finished product was peanut buttery enough, with plenty of salt from the peanut butter. The lack of added salt did not detract from the sweetness.

[Italiancook]

Hi, Wendy! Welcome aboard. I have KAF Italian-style flour. I can't recall if they also call it 00, but I think it's similar. I haven't used it for cakes or cookies. I have used it for Crostata that has a lattice top. Compared to regular AP flour, I much prefer the "00". The dough is just as easy and difficult to work with as AP flour. The finished "00" crostatas are much more tender. It's probably just our imagination, but we think the KAF Italian-style "00" yields a product as good as Ferrara in Chicago. Certainly, it's closer with my recipe than AP flour.

Now that you have brought up using it for cakes and cookies, I may try it with a cake. If I do, I'll let you know, and if you try first, please let us know.

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