[Italiancook]

All the photos are gorgeous. Thanks for sharing. They are a nice reminder that everyone can be thankful today. If for no other reason than being graced with beauty each Fall.

• This reply was modified 8 years, 4 months ago by Italiancook.

[Italiancook]

Brownies, although they're not as festive as truffles. Cookies is another thought that comes to my mind. Christmas cut-out cookies would be festive. Cheesecake bites.

• This reply was modified 8 years, 4 months ago by Italiancook.
• This reply was modified 8 years, 4 months ago by Italiancook.

[Italiancook]

Mike, you've given me (and others) some good information. I appreciate your time. I'm surprised that your oven can be spot-on at 350, but not at 400 or 300. Makes me think I should fine-tune to 350, not 400. I would never have thought of using the bread, but it's such a good idea that I'm going to do it. The last roast chicken I made make me think the oven had hot spots. Before that, I had never thought about it. Thanks for your input. If all goes as planned, tomorrow I'm going to make a loaf of sweet bread to see how the time compares to the recipe time, which I know has been right in the past.

[Italiancook]

I've now learned a new word -- hysteresis. I have no way of knowing how the oven handles hysteresis. I'm concentrating on the preheat temperature. But I'm glad you educated me. Maybe I'll stop fine-tuning the lower oven and see what happens when I bake in it.

At 400 degrees setting, it now registers 390 degrees. With a 350 degree setting, the oven thermometer says it's at 345 degrees. After preheating, in both cases. I don't understand why the preheat is 10 degrees lower at 400 deg. and only 5 degrees lower at 350 degrees. But maybe I'll quit playing with the lower oven and tackle the upper oven to see what I learn.

I now realize I should have checked the temperature of the oven when it was working, before it broke. I have no frame of reference, because I didn't do that. Live and learn.

[Italiancook]

Thanks for clearing that up, Mike. Maybe I misunderstood. I tackled the recalibration and am pleased to report that it's easy. Instructions scroll across the screen. Easy to follow. It's a time-consuming process, because I'm adjusting only 5 degrees at a time. I don't want to go over my 400 degree goal.

[Italiancook]

Your grandmother was quite amazing, Mike!

My ovens are a little less than 25 degrees too cool. But I can reheat the ham by using an oven thermometer and adjusting the temperature. As I type, I'm gathering the courage to try to fix this problem myself. I do not understand computers. I have the instruction booklet on the stovetop, have it opened to the right page, and have used the Options function to make sure it's still set to Fahrenheit. Part of my procrastination is that I can tell from reading the instruction booklet that a lot of recalibrating the temperature is intuitive. I have none of that where computers are concerned.

BTW, I said in my previous post I would make ham gravy. What was I thinking? Without cooking the ham myself, I don't have any drippings for the gravy.

I didn't know ham has more carbs than protein. That's interesting.

[Italiancook]

We're no longer having Fettuccini Alfredo. We're having a fully cooked ham, since the oven temp is broken and I can't bake one. We're also having stovetop candied sweet potatoes, broccoli, mashed potatoes with ham gravy -- I know, ham gravy is really too salty for good health, so I'll only have a little of it. We'll buy a pumpkin pie from a local restaurant. I don't like pie. The only pie I ever "make" is lemon meringue pie for my husband. The pumpkin pie is also for him.

• This reply was modified 8 years, 4 months ago by Italiancook.

[Italiancook]

I only made a half-pot of chicken broth this week. I had some boneless chicken thighs from the freezer, but I wasn't pleased with the taste of the broth, so I ditched it. That's the last time I'll make broth without using a whole chicken. We ate out or had simple non-cooked meals.

[Italiancook]

I baked KAF Pumpkin Chocolate Chip Cookies. The recipe calls for a glaze; I think it's necessary for added sweetness. Nevertheless, I did not glaze the cookies. The recipe made 6 dozen, and I was baking with only one oven as the other one needed to be recalibrated. By the time I baked off the cookies, I didn't want to bother with the glaze. My husband and the two people I gave the cookies to didn't miss the glaze and enjoyed the cookies plain.

Now, both ovens need to be recalibrated. Frustrating so close to holiday baking season. I've been reading the instruction booklet, so I'm going to try to recalibrate them myself instead of relying on a repairman. I just have to wait until I garner the courage to tackle a computerized (I guess) mechanism. So all I baked were the cookies.

[Italiancook]

Thanks for the link, S_Wirth. Since it's only $2.50, I'm going to order their cookbook. The blurb says it has quick bread recipes. I'm always in the market for those.

[Italiancook]

S_Wirth, thanks for the all the information. I just checked KAF website for the Bakewell Cream. It seems so simple, I have to clarify: Is that all you add to the Bakewell Cream, baking soda. No salt, nothing else? If that's the baking powder, I assume you do not add any regular baking powder. Is that correct?

I saw a photo on the site for Bakewell Cream Biscuits. I never get that kind of rise out of my biscuit recipes, except Angel Biscuits. (Although there is good rise of Ina's Buttermilk Cheddar Biscuits.) I'm putting together an order for KAF Black Friday or Cyber Monday, and I'm going to have to include this product that is new to me. Thanks for the tip! This might breathe new life into my grandmother's biscuit recipe.

[Italiancook]

Thanks, aaron, for the links.

I'm glad you answered the aluminum question, S_Wirth. If I make self-rising flour, I think I'll use the smaller amount of salt, as KAF suggests. Now that I know their product does not have aluminum, I'll buy a bag of KAF self-rising flour. I'm curious to find out if the metallic taste goes away with their product.

[Italiancook]

My beloved step-mother had a goiter. Thus, I tend to use only iodized salt for the table and baking, unless a recipe specifies kosher salt. I've always assumed that the salt in grocery items is not iodized. I don't know why. I've never read that.

• This reply was modified 8 years, 4 months ago by Italiancook.

[Italiancook]

The Alfredo recipe I use comes from "Papa Rossi's Secrets of Italian Cooking" (Benett & Rossi). When I first read the recipe, I thought the egg was unusual, but after making it once, we became converts. I didn't know that it originally was only parm-regg.

I didn't know Sam's sells a 4 cheese blend, but I don't like Asiago. The last few years, Sam's has carried a Romano we really like for meatballs. Normally, we "import" Italian cheeses from Chicago, but we don't feel like we're deprived when relatives haven't been here to bring us Italian-made Romano. I'm pleased with the Sam's Romano. Don't know if they have the same brand this year, and I can't recall the brand name.

• This reply was modified 8 years, 4 months ago by Italiancook.

[Italiancook]

That's a good question, Mike, but I don't know the answer. I think I'll ask KAF what they use before trying theirs. I have a couple of really quick dinner roll recipes from Paula Deen that use self-rising flour. They'd sure come in handy when I need to take someone a meal but don't have rolls in the freezer.

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