[skeptic7]

BakerAunt;
That sounds like a very tasty experiment. I like the idea of freezing the cake layers before transporting them. It would make them less likely to tear while in motion especially if they were between layers of cardboard or in a small cake container. You could make another test cake and see if the texture changes after freezing and thawing.

[skeptic7]

Thanks for the pizza link. I like looking at that pizza but I don't think I would want to make it. Its for people who really love the edge part of the pizza crust.
I've tried baking a pie with two pie pans like that. It was hard to pick up the half cooked pie crust to flip it over and the inner pie pan was hard to remove. I'd like to try cooking bread dough that way to make a bread soup bowl, but that would require something a little deeper than a pie pan. Perhaps using large muffin tins?

[skeptic7]

Italian Cook could you give the link for the youtube Video please?

[skeptic7]

Have fun whatever you decide to do.

[skeptic7]

The grocery stores seemed a little short on Orange Juice today and eggs; but they seemed to have a plentiful supply of fruit and vegetables and staple foods. When I first entered the grocery store I was pleased at the number of people with masks, but as I started to leave I noticed more people entering without them. Perhaps the people who are too lazy to wear masks are also too lazy to get up early.

[skeptic7]

I use the plastic knife guards on all my knives from paring the long ham carving knife.    I really like them but they can scratch up a knife -- I think this is caused by a grain of salt or sugar getting next to the knife and  not the plastic it self.    Here is a picture.   Does your bread knife have scalloped edge?

https://chefdepot.net/knifeguards.htm

 

I use the 1 inch for narrow knives, and the 2 inch for Chef's knives and Chinese Cleavers.

[skeptic7]

I thought the idea was impossible when so little as 1/4 cup more liquid can turn a zuchinni cake into a dense soggy mess; and trying to avoid cutting butter into scones by using melted butter poured into buttermilk will turn dense and heavy; that just improvising a recipe would be impossible. I'm like the Peter character in the story and want to go off to gibber in peace. I can see that some cakes are more flexible than others and this seems to have started as a butter cake -- equal amounts flour, sugar and butter before the changes.

[skeptic7]

Just baked cranberry scones again with White Lily flour and butter. This is the recipe without white flour, white sugar and butter. It doesn't have any redeaming characteristics unless you count the cranberries. Tasty through. On the rare occasions I make them I always count them as a very worthwhile guilty pleasure.
I went to the Web to read about White Lily flour -- and read the articles claiming the quailty is the same, and the ones that it has suffered from being milled in Illinois. Also read the recipe for White Lily Biscuits with only three ingredients. I think counting self rising flour as one ingredient and not three is cheating.

[skeptic7]

I just did cranberry scones at my Father's house. First baking I've done since October. Used White Lily flour in the first white flour/butter scones for a couple of years. The White Lily flour is a soft white flour mainly prized for biscuits. So my memory might not be the greatest but the White Lily flour doesn't absorb as much moisture as KAF AP flour. The resulting scones were tasty and possibly lighter than other white flour scones, of course that might be because it was a dropped scone rather than rolled and cut.
It turned out great and had it for breakfast.

[skeptic7]

Bread can be baked in a dutch oven, or a slow cooker without taking off the lid. The dough does lose moisture as it cooks but that puddles to the bottom of the pan. I think taking the top off a Dutch oven or a Clay baker in an oven is to improve the color. Since I normally use whole wheat flour I don't worry about the color.
I went to look at the lodge site to see their pie pan and the baking skillet. These do look nice.

[skeptic7]

Baker Aunt;
I remember you having an interesting chocolate crinkle cookie which was oil based instead of butter, and some of the biscotti recipes can use oil instead of butter too. What is your favorite butter based cookie recipe? I have been staying away from Christmas cookies for years but more because of the calories than the butter. I have favorite Christmas breads but those are also full of butter.

[skeptic7]

I got my Covid booster shot yesterday. My arm is slightly sore but I haven't noticed any other side affects. I hope more people get vaccinated. I saw an article that said areas which are highly vaccinated are seeing slightly fewer Covid cases than expected just from the vaccines, so herd immunity does work if there is enough of the populace vaccinated.
I still have to get my father vaccinated. I was hoping that his new doctor could look up his record in the state database but found that doesn't work. I can fax the state office for the information and might have to do that.

[skeptic7]

I was at Kroger's yesterday. KAF all purpose flour was on sell for $2.99! I didn't have time to look at whole wheat. I probably won't be able to do any baking for a long time. I'm at my father's house and I don't know if he saved any of my mother's baking tools especially measuring cups and flour sifters. Those of you who have vacation homes, what do you take with you so that you can bake. I could do normal cooking here as Dad has stove and range top and frying pans.

[skeptic7]

I saw plenty of canning supplies this summer, but not so much in the fall. I also notice a lot of "off" brands of jars and rings on display. What I also can't find is the square pint, 1 1/2 pint and quart plastic freezer containers. I have been keeping an eye out for them the last month but can't find any. I don't remember seeing many this summer either. I like the pint containers for pumpkin puree and I find them a generally useful size for one person.

[skeptic7]

Mike;
Thanks for the pie filling recipe and directions. I'll try this in the future and see how it turns out. I can see it working for small apple pies where the pan isn't made to hold a larger volume of raw apples and to divide up making an apple pie into smaller chunks of time. You wouldn't have to find a block of time large enough to make a pie crust, cut up the apples, roll out the pie crust, mix the filling and bake the pie. The crust, the filling, and forming and baking the pie now becomes three seperate operations.

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