[skeptic7]

oops the pizza/pie dough recipe also calls for 1/2 cup water.

[skeptic7]

My favorite pizza dough started out life as a yeasted pie dough, 2 cups of flour, 1 egg, 1/4 cup oil, 1 tsp salt. It works great with whole wheat flour, the egg gives it more rise. I am now using it with all purpose flour due to its reliability.
I use a little more than a dozen eggs a week, mainly for breakfast. I've seen eggs in the last month for $4.69 a dozen and $3.99 a dozen.

[skeptic7]

I did Apple Challah, KAF recipe yesterday. This ended up in a 9 x13 pan as I didn't have a round pan of the proper depth. I like the taste and texture, but it was very pale and didn't brown on the top or bottom.

[skeptic7]

I was wondering how scoop # related to tablespoons, but I searched the web and found this page.
Do you think its accurate? I only have two scoops #16 and #30 which are about 1/4 cup and 2 tablespoons
https://www.webstaurantstore.com/article/612/cookie-scoop-sizes.html#:~:text=When%20making%20medium%2Dsized%20cookies,cookie%20dough%20recipe%20usually%20spreads.

[skeptic7]

The Chinese Walnut cookies turned out slightly sweet and crumbly reminding me more of shortbread cookies than anything else. The small ones turned out very well. Next time I might make them all half size, and see what happens if I don't leave them in a warm oven.

[skeptic7]

I have been dreaming of baking Chinese Walnut Cookies for years. Finally I decided to go for it despite not having all the ingredients,
Here is the recipe
https://thewoksoflife.com/chinese-walnut-cookies/

I didn't have the cake flour so I used 1 3/4 cup all purpose flour and 1/4 cup cornstarch. This is the substitute mentioned in King Arthur Flour website. I didn't have any walnut halves so I just decided to use more walnut pieces on top.
However I was planning to do all the other steps correctly, when my father decided to come into the kitchen and cleaned things up a bit. Among the other things he did was get rid of the little bit of beaten egg I was saving for the tops of the cookies. Also he decided that the cookies were too big and divided one in half. I'm just glad that was the only one. This is my baking attempt and I want to be the only one playing with the instructions!!

[skeptic7]

I made some Taiwanese Breakfast Bao from the King Arthur recipe and it turned out better than it has for quite a while. I made several changes in the recipe and I don't know which is responsible for the success. It had more salt, one teaspoon instead of 1/4 teaspoon, more baking poswer one teaspoon instead or 1/4, only 1/4 cup milk since I ran out and used water instead. The dough was thicker and firmer than normal and when cooked kept its form better. I probably had less liquid total than in other recipes. I've changed too many variables at once to figure out which was responsible for the improvement.

[skeptic7]

Looks wonderful!

[skeptic7]

I have a pan of Christmassy rolls with currants and orange peel and nutmeg and all spice. Most of the work was done with a stand mixer. How do other people get the fruit and peel evenly distributed? I'm not too good at this. After the second rise of the dough, I knead everything a little bit to make sure the base ingredients are well combined, than I roll or pat the dough out flat. I mix the fruit and peel together and then spread it out on the dough. Then I roll the dough up like a cinnamon roll and try to knead the fruit and peel in evenly. It never gets quite even there are always sections with more fruit but its the best I can manage. I let the dough rise again before I form it -- in this case into round rolls and bake it. I don't want to knead too much but I want to get the fruit evenly distributed.

[skeptic7]

I am so sorry about the refrigerator and floor issues. I hope everything gets fixed. Mike its so sad it takes so long to get the pargs.
Navlys, I am so sorry that everything has to be replaced.

[skeptic7]

I made whole wheat pizza ond December 9th and vegetarian split-pea soup. This is the first whole-wheat pizza for a long while. It came out well, but the texture was a surprise. I used one of the big carrots in the split pea soup, but it was nearly half a pound, so the equivalent of 4 thinner carrots. Soup and Stew recipes are very forgiving as to ingredients.

[skeptic7]

I did cranberry scones yesterday and Moravian sugar cake with apple topping.

[skeptic7]

I remember giving up my subscription to Cook's Illustrated magazine because the recipes seemed too silly. They always wanted more butter in baked goods. I don't remember being particularly impressed by any of their cookbooks but I will keep an eye out for this one.

[skeptic7]

I did Pepperoni pizza Sunday, its now in slices in the refrigerator for occasional snacks. It started out as side to side pepperoni but these shrank during the cooking.
My father's plans for Thanksgiving involves going to a restaurant so will be doing very little Thanksgiving baking. I'd like to do some steam bao.

[skeptic7]

I did the potato cranberry rolls which came out nice and fluffy. Perhaps I'll think about quick breads after Thanksgiving, that will use up more milk than the yeast breads. Or just make more potato rolls and give them away. My recipe is a little too sweet for plain rolls but works well with the cranberries.

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