Forum Replies Created
-
AuthorPosts
-
I got it! This was an easy question for me.
I have a cheap formica counter top, and am relatively happy with it. I use cutting boards for cutting and trivets for hot pots. Marble seems like a good idea but it does scratch and burn and is hard to care for and replace. A nice slab would be great for pastries and easier to clean. Supposedly the artificial quartz counters have enough silicon to be a hazard to the people who cut and polish it so that rules that out. Slate would make the kitchen look like a chemistry lab.
Can you put up a clock on the wall somewhere? I use the oven clock a lot but that only works when the oven isn't in use because then it shows the temperature.Its 39 degrees here and going to get down to 22 degrees. Thats cold for the Washington DC area, but nothing compared to points north.
Mike, electrical standards have changed since my house was last rewired and my kitchen is rather outdated. I'd like to have dedicated circuits for refrigerator, and oven, and microwave and dishwasher which I was told is now standard. While I am dreaming, I'd like a cabinet that can hold cookie sheets and half sheet pans easily. I can get them in the cabinet by inserting them at an angle before lying them flat on the shelf.
Baker Aunt, I'm sorry that all the work is now done, and things are NOT in the right place. I remember admiring a counter at a kitchenette at work that simply had outlets every foot.Missed this.
I missed this too. I had no idea of the true answer and guessed wildly.
I just did pumpkin macaroni and cheese. No real recipe I just started heating up 1/2 cup or so of leftover pumpkin puree, added cheese and peas and then after the chees was melted stirred in the cup of cooked macaroni. Beautiful color and had the comforting quality peculiar to mac and cheese.
I think brownies are best unfrosted. I like a cakey type brownie preferably with pecans. I do wish I lived close enough to Aaron to try his English Muffins.
I missed this.
Last week I did a low fat chocolate buttermilk cake from 'Have your cake and Eat it Too' by Susan G. Purdy. I had made this last year as a two layer cake and I liked the flavor and texture but thought that it made a very thin cake. Also I still had the dark karo corn syrup I had bought for this cake and wanted to use it.
This year I again baked it in a half sheet pan, but this time I cut it into 4 quarters and layered strawberry jam between the layers. This was frosted with Chocolate Fudge Frosting from King Arthur Flour 200th Anniversary cookbook. This made a reasonably high cake, and nicely chocolately. The frosting covered the top well, but the sides were hard to frost. I took it to a party and it was well received.Aaron;
I bake my English Muffins all the time and they often turn into little rolls. I enjoy them like that especially when they are little mushrooms.
I am sorry about the brownies.Congratulations on a good find. I think you should just continue with the active yeast. You can add it to part of the liquid before adding it to the bread machine.
Baker Aunt;
What does your black bean pumpkin soup taste like? The recipe looks fascinating.I did Maple-Rum pudding but left out the rum. This was from "The Cookbook Decoder", it was a very simple recipe 2 egg yolks, 2 cups milk, 6 tablespoons cornstarch and 1/2 cup maple syrup. I had the egg yolks left over from a low fat cake recipe and needed to find a use for them. This was very good and simple. I was stirring constantly but its still slightly lumpy.
Missed that.
Those pumpkin rolls are so cute. They would be great with unsweetened pumpkin cream cheese, or made with a pumpkin yeast bread dough.
-
AuthorPosts
