[skeptic7]

I hope you feel better soon.

[skeptic7]

I missed that. I know that most people consider tomatoes, and squash as vegetables under the "eat your vegtables." category.

[skeptic7]

Some recipes are introductory recipes, they lure the novice in with a good story and a detailed explanation and a promise of making something comforting and familiar. I don't really like tuna-noodle casserole, but my mother used to make a tuna-rice casserole that was very good. Nothing that she would make for guests but soothing and tasty.

[skeptic7]

Got it!

[skeptic7]

I did Gingerbread scones on Friday with candied ginger, powdered ginger and fresh ginger just because. I was able to bake this in the oven as Friday was relatively cool.

[skeptic7]

Baker Aunt;
Good luck with your biscotti.

[skeptic7]

I got one ingredient correct but not the other.

[skeptic7]

I've tried the Italian Biscotti. As a cookie they are drier and more crumbly than American Biscotti. If you make them, only add a small amount of nuts or chocolate chips or dried fruit to the batter it isn't as forgiving with add ins and the dough might not stick together.
Also look up mandelbrot recipes, these are Jewish biscotti recipes and made with oil instead of butter. I've made some mandelbrot and I normally seperate the eggs. I beat the egg whites until fluffy with half the sugar, then I beat the egg yolks with sugar and slowly beat in the oil. I then combine all the rest of dry ingredients together. I stir the flour into the eggs in three parts, followed by 1/3 of the egg white mixture. This is a rather elaborate process but beating the air into the egg whites and egg yolks makes the mandelbrot lighter.
I think I posted all my low fat biscotti recipes here.

[skeptic7]

Baker Aunt;
Why are you putting dry milk in most of your bread recipes? What do you hope to get out of it?
I put 1-2 tablespoons of potato flour in most of my yeast breads in the hopes of increasing its ability to stay moist. I use milk in most of my bread recipes but that is mainly to use up the milk before it goes sour.

[skeptic7]

Got it. Just because its heated in the microwave, doesn't mean its superhot ( unless you don't want it particularly hot, I've overcooked lots of things with a microwave ).

[skeptic7]

The nutella recipe looks wonderful.

[skeptic7]

I had to guess blindly and I guessed wrongly, I never heard of this soup before.

[skeptic7]

Got it!

[skeptic7]

I once did a pumpkin cinnamon roll from KA flour with candied ginger. I haven't repeated it but it turned out very nicely. I found pumpkin - whole wheat breads are useful to feed to people who think they don't like whole wheat, they assume the color and the different taste is due to the pumpkin.
I didn't know that challah recipes came eggless, I thought the definition was an oil-egg yeast bread without any dairy.

[skeptic7]

I don't think it really needs the egg yolk. Try just leaving it out. The potato would thicken the soup slightly.

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