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

[Italiancook]

cwc, I just called the number I have for the Cuisinart recall line, and it worked. Try this number and ask for a supervisor. Number: 1-877-339-2534. The reason to ask for the supervisor is that I was told they're the only ones who can give you a shipping date and arrival date. When I called in early June, the supervisor told me my blade would arrive on the 19th. It did not, but it arrived 3 or 4 days later. I assume the delay was the post office, because a package I ordered also arrived late.

[Italiancook]

I'm not doing any Easter baking. I made Chocolate Chip Cookies this morning for the freezer. Will bake them near the end of the month to give away. I'm going to bake Paula Deen's Easy Rolls for the freezer tomorrow or Wednesday.

[Italiancook]

Ditto. Thanks for the forum, Mike.

BakerAunt, you may have printed Ina Garten's recipe for Cheddar Biscuits after I mentioned it a few months ago. Just want you to know that today I was rummaging through the freezer looking for a bread to eat with broccoli soup. All I could find was one lone Cheddar Biscuit dated 10-24-16. The microwave rejuvenated it, and I have to tell you, it tasted better than they did fresh . . . and I liked them fresh.

[Italiancook]

I agree, Aaron -- thanks for posting this article. I knew where salt comes from, but with so many cooking shows emphasizing sea salt, I never put it together.

[Italiancook]

Today, I made Lickin' Chicken from Cook-Ahead Cookery. Since it's made the day before, it won't be baked until tomorrow. It's hard to imagine what Lickin' Chicken really is. It's chicken breasts marinated and baked in olive oil, Worcestershire, and herbs.

I discovered today that posting what I bake and cook comes in handy. I discovered a pint of chop suey in the refrigerator. I couldn't remember when I made it, which should have been my first clue. I came to this site to find out when I posted making it. March 31st. I fed it to the garbage disposal and hope to not make this mistake ever again!

[Italiancook]

I have a question about your Texas Sheet Cake, Mike. I have my beloved stepmother's recipe. I've baked it twice, and it never turned out like hers. How soon after removing the cake from the oven do you pour on the icing? I think the reason her recipe doesn't work for me is that I'm not putting on the icing at the proper cake temperature. Thanks!

[Italiancook]

Delicious & easy/quick to pull together.

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