[Italiancook]

I made a pot of Broccoli Soup that will last a few days. I'm second guessing what to cook the rest of the week.

[Italiancook]

I broke my New Year's resolution last week by not baking anything new. I didn't bake anything old, either. Today, I baked a new recipe from Martha Stewart's website: "Cheddar Bread." It doesn't agree with my taste buds. But it makes a beautiful loaf of bread, and I think my husband will enjoy it.

I baked a yellow cake yesterday. Didn't frost it. Put it in slices in freezer. Both recipes used buttermilk, so I have a couple cups left. I may make another yellow cake and frost it this week.

[Italiancook]

I called the Cuisinart recall line today. I was told that there's a backorder. My blade will arrive "in a few weeks." I asked how long a few weeks is. I was told they don't know.

If anyone receives a blade, please post it here, if you have time.

[Italiancook]

I was told my new blade would arrive in 3-4 weeks. Today is 4 weeks and no blade in sight. Of course, it could still come today. I'm planning on calling them tomorrow.

[Italiancook]

I'm glad y'all are baking and cooking this week. It's Thursday and I've neither cooked nor baked.

[Italiancook]

Len, I'd be willing to pay for one of your donuts. They look yummy.

[Italiancook]

Aaron, okay, I'm curious: From whom do you order Chicago pizzas to be delivered to your home? I assume they ship frozen -- correct? I'd love to have a real Chicago pizza. We're sick of the ones around here. But we've been gone from Chicago for decades and no longer know what's good there, except for the Italian goodies on Taylor Street.

KIDPIZZA, I'm rootin' for you to remember all your baking ingredients. I think it's just wonderful what you do in a smaller place with a smaller oven.

[Italiancook]

Today, I baked Paula Deen's Brown Sugar Cookies for the first time. They're too crunchy to suit me, but hubby likes them. I used Splenda brown sugar instead of regular. Maybe they wouldn't have been so crisp with regular brown sugar.

I also made Yeast Dinner Muffins which were discussed earlier this week.

[Italiancook]

I hope you don't lose power during the ice storm, Mike.

This week, I made Italian Sausage Tomato Sauce. We ate it on rigatoni. I also made Chicken Cacciatore. The two lasted the week. When I leave this website, I'll make Pork Fried Rice for today and tomorrow.

[Italiancook]

Okay, luvpyrpom, I will try this. I'll even look online for the Cinna-Buns cream cheese icing recipe. Thanks for the recommendation.

[Italiancook]

Please let us know how the Softer Cinnamon Rolls turn out. I've been eyeing that recipe on their website. I wonder if they really stay soft longer.

[Italiancook]

Joan, when you thaw out the bananas and peel them, what color is the fruit? I freeze bananas out of the peel and they turn brown . . . I can't recall if they turn brown in the freezer or when thawed. So I'm curious what color the fruit itself becomes when frozen in the peel.

[Italiancook]

Now that you ask the question, Mike, I guess self-rising flour doesn't save a ton of time. But it saves the effort of pulling the baking power and salt out of the pantry, putting them away, and measuring them. All of a minute or two. But these days, I enjoy saving a minute or two.

Correction: I have a typo in my first post. It took 62 minutes from start to finish, including clean-up to make these.

It think these are called muffins instead of rolls, because they have 1/3 cup sugar and taste sweet. I've eaten 2 this afternoon. Next time, I'll reduce the sugar to 1/4 cup.

[Italiancook]

I just baked a batch of the "Yeast Dinner Muffins" from the WSJ article. Thanks, Mike. I used KAF self-rising flour -- my first time with it. I am quite pleased with the recipe and the flour. There is no metallic taste to the finished product as I've experienced with other self-rising flours. Thanks to all who were involved in this discussion about the metallic taste.

I highly recommend this recipe. Because it uses self-rising flour, the dough comes together quickly. The recipe says to pour the batter into the muffin cups, but it's really not pourable. I used an ice cream scoop for portioning the dough. From start to finish, including greasing the muffin cups and clean-up, it took 72 minutes. It would have taken less if I had let the melted butter come to room temp while I greased the pan. I made the mistake of greasing the pans then melting the butter.

I have a question: Does greasing pans with butter make the outside of the product more tender than Crisco?

• This reply was modified 8 years, 2 months ago by Italiancook.

[Italiancook]

Aaron, what a genius idea to use baking soda instead of sugar in tomato sauce! I've never thought of that. Occasionally, I thought a specific tomato sauce could use some sugar, but I never added it. I have a child who can't eat sugar. But baking soda -- no problem. Thanks for the tip.

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