[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, 11 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, 11 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, 11 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.

[Italiancook]

I'm not surprised that Morton says kosher isn't a good idea for baking. I've made cookies from Martha Stewart's cookie book that use kosher salt and have been unhappy with the results. The kosher salt doesn't melt completely and I bite on a grain of salt when eating the cookie. Maybe I'll change to table salt when making her cookies. Other than the grains of salt, the cookies have been good.

[Italiancook]

Last year, hubby and I decided we no longer like turkey. So we're having a quite simple holiday meal. Fettuccini Alfredo with tossed salad. Initially, I suggested steak, because I have them in the freezer. Later, I changed to the Alfredo, because we think it's more special and festive than steak.

It's special, because I make it only once a year. In my opinion, it's an artery clogger with the parmesan cheese, cream and egg. We love it, though.

• This reply was modified 8 years, 11 months ago by Italiancook.
• This reply was modified 8 years, 11 months ago by Italiancook.

[Italiancook]

I third the motion that the Butter Bit rolls look interesting. Thanks, Mike.

Does anyone else dislike rolls made with store-bought self-rising flour? To me, they taste metallic. I've never used KAF self-rising flour. Maybe that would make a difference. Having said that, I've never heard a family member complain about the rolls I've made with grocery store self-rising flour. So maybe it's just my taste buds.

[Italiancook]

http://www.food.com/recipe/real-red-lobster-cheese-biscuits-146012

Okay, Mike, I tried to give a link to the recipe for Real Red Lobster Cheese Biscuits on food.com, but as you can see above, I goofed. Anyhow, they call for 1/4 teaspoon garlic powder. I don't know if you'd like them without the garlic powder, but the recipe's there, if you want to try it.

(After I submitted this post, I discovered that a link appeared.)

Yes, BakerAunt, Ina's recipe uses kosher salt. I'll use your suggestion for table salt the next time I make them. Either in her recipe or the video, salt is put on top. I didn't do that.

• This reply was modified 8 years, 11 months ago by Italiancook.

[Italiancook]

Thanks for the tip, aaaron. I'll check that out next time I need parchment, although a package of 100 will last me a long time. I don't bake cookies often, and that's the only thing for which I use parchment. I'm sorry to hear that you had a basement flood. That's one of a homeowner's nightmares.

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