CKatCook

I was taught by the more efficient David Lebovitz to butter the pan, put in the parchment, then flip over the parchment. Voila, the parchment is already greased. That is a good tip! I always sprayed the pan with spray oil, then parchment, up the sides of the pan. Just so I don't have to worry about the cake sticking.

ok, you can all flog me with a stupid stick...I figured it out.

I just wanted to give everyone an update on how it all went down. And in my rush to get everything out of the house I forgot to bring my camera. It was a smashing sucess! I made strawberry, blackberry, chocolate marshmellows, hot cocoa mix, cranberry orange quick breads (THANKS!!!) parkerhouse rolls, and challah bread. The marshmellows along got 5 bucks a bag!! The rolls 15 a dozen!! Everyone loved them! Thank you everyone for the advice, the proceeds went to help pay for a friend of mine's grandson's chemotherapy.

I am in the process of reading through the whole thread, but I am eagar to get started now that I am all geared up, but now I am wondering, how does one cut down the size of the formulas? I understand they are in percentages, but I am not that math savey to work them out, or if some one could clue me in on how the percentages work? I am just now starting to read the book, even though I had it for a while now, I just got hooked on bread.

that's a great idea Darlene! I was in the process of planning a holiday gift box for my friend that lives out of town and I thought I would make chocolate cheescake amaretto brownies as one of the things I will overnight her. The problem? I am worried the dairy in the cheesecake will not keep? Does anyone know a good way to package the brownies so they will keep? I start my baking this weekend. I have made plans, I just have to go and buy 18 sticks of butter!

I've got these great maple sugar chunks - wonder how dark milk, with the canadian maple flavour, bacon, maple chunks and smoked salt would taste? Sounds dangerous my friend....dangerously delish....

This year we have made a very abitious schedule. We are doing the 12 cookies of christmas. We a different batch every day for the 12 days before christmas. On top of doing a cookie swap. I have done all the shopping, now I am just hoping I survive. (just kidding)This will be fun. Now I just need to think about what will be desert for our christmas dinner.

I tried the chocolate bacon bar, but I was not that impressed. Now a maple, bacon sweet something would be good. But I think the whole bacon craze has gotten a little out of hand at this point. I am definately not on the side of "bacon goes with anything"

Good on ya!!!

Well, I punched the holes in the top because I thought the gases from the yeast had to have some place to "escape" to. I will try it with a ocmpletely sealed bowl and see what happens. Thanks!

When I read the book it said that the "master recipe" which can be left in the refrigerator for two weeks and still be good. I left mine in for about a week and half after I made the first loaf and it was kind of grey and icky... What did I do wrong? Did anyone else experience this? I didn't stir it any during that time, I put it in a plastic container that I poked holes in the top of the container.

My friend has her heart set on the rolls, so I really, really want to do the rolls, the other breads though, I bet I could wiggle out of. I didn't think of that. Do you have a good recipe for cranberry-orange?

In my very, very in experienced opinon, everytime I had a recipe come up way too soft like that I just added more flour the next time to get a stiffer dough. (((shrug)) I don't know what it would do in this recipe, but it worked for me in the past.

I need to ask my co-worker if the Friday afternoon deadline is a "drop dead" deadline, meaning absolute or if somethings can be delivered that morning. I doubt it since she purchased the tables and told me that in order for her to "stake her claim" on a good space she she had to be there with the stuff. I purposely threw in a couple of things I thought could be made ahead, the carmel, the hot cocoa mix, the marshmellows, I may take the carmel and make "turtles" out of some, then just wrap some of the other. I figure this can be done the weekend before and will be ok. I like the idea of looking at the timing for when things need to get done, and using the recipes to base the timing. How professional bakers do this, I will never know.....

I love sables, I make some every year. I love shortbread, like the rest of you I usually do flour, sugar, butter pressed into a pan. The last batch I made took sour cream. I got the recipe in a tea book I bought. It was tangy, thick the texture was ok, but it was a bit too tangy. Not my classic that I love so much. I have a recipe for brown sugar out of this months Cooks Illustrated that I want to try. I will try to post up a picture when it is done.

I may have bit off more than I can chew, but it is for a very good cause. It leaked out at my place of empolyment that I bake. I was asked by a co-worker to contribute to a charity function for her church some bread. So I signed on for some bread. Me and my fervor signed on for 2-3 loaves oatmeal wheat, a couple of no kneads, some parkerhouse rolls 2-3 batches, some carmel, hot cocoa mix w/ homemade marshmellows. This is alot, but like I said it is for a very good cause. (helping to pay a child's cancer treatment) My question is this, I work a 9-5 job, the event starts Saturday morning and she is requesting that we set up Friday night. So I have to have everything to her Friday afternoon. My boss gave me that Friday off to do this, so I can bring it to her that afternoon. How do I time this so the bread gets there fresh? I realize that the carmel, hot cocoa mix and marshmellows can be done ahead, but the bread? How would you time this? Thanks!

Other than the rosemary from my garden, the bread I bake, mushrooms. I have to say a big fat zero. I just like the variety I can get in the regular grocery store. edit to add due to stupid computer: There is alot of farmers and stuff around where I live, but due to budget concerns and frankly the quality is better, I like the stores better.

Dang. You do live in a good part of the country.

After 10 years of marriage, my husband still tells me he married me for my lasagna.

Lasagna. Period. No need to say any more. There is nothing that my hubby goes more crazy over than a big pan of Lasagna.

I am kind of chilly after my round of baking and the oven has died down, a warm cup of chai spice is what the doctor called for.

Thank you! I went and looked at the manual on the internet and yes, there is screw that is on the backside of the part of the motor that tilts, in the middle facing the bowl that you can tighten and untighten to adjust the height of the paddle. I turned in counter clockwise as suggested and *boom* it was fixed! Thanks again! Saved me a big headache with the holidays coming and all...

I love the dipped ginger idea! I might steal that one myself! This year I am doing some favored hot cocoas with homemade marshmellows, and I was thinking some of the jars with different mixes in it that is built up like the sand sculpture jars? They were popular a few years back and I still do them. Chocolate chip cookie mix, brownie mix, with a tag of what the user is to add and baking instructions.

I also vote for the brownies, and rice krispy treats, cookies, but maybe something more savory like some kind of finger sandwiches? edit to add: Hot wings, buffalo chicken wings would go over big as well I bet.

nope, just got tired of typing roast chicken....