ElsieD

@rotuts. I have a few small pans, and they all fit in the CSO. I have a couple of square pans, one 5" and one slightly larger, maybe 7". I also have a couple of round ones, I believe a 6" and a slightly bigger one. I also have a 6" pie plate and a couple of 1/8 sheet pans. I'd be happy to give you accurate measurements, if you are interested.

We are a two-person household and often tire of what I've baked before we can finish it. As there has been a lot of recent chatter on the airwaves about small batch baking, and since there are other small households on this forum, I thought it might be interesting to see what small batches people are making and from what sources. Since my interest was piqued, I purchased Small Batch Bakes by Edd Kimber. I have made several recipes from this book, one of which was a Sweet and Salty Chocolate Cake. The icing had a dulce de leche base. This was a hit and rather than being bored by having to eat it seemingly forever, we enjoyed it as a dessert over 2 days. I'm keen to make it again. Last night I made a Mostly Apples Cake from the book Snacking Cakes by Yoosy Arefi. This recipe I scaled down and topped it with Fudgy Caramil Icing from the same book. I did make the mistake of forgetting to decrease the baking time so it was a bit try but it was tasty nonetheless. I should note that there was a previous topic in 2005 called "Small Batch Baking (the cookbook by that name)" but that topic was specific to that book. What do you bake in small batches?

I was paying $6 a dozen for organic pasteurized eggs. These are delivered to me. They come in all sizes and colors and are delicious. I am on a temporary break from them as the chickens aren't laying much. It will be interesting to see what the price is when delivery resumes.

Yup, same here. 2 eggs per cake, unless there are only 2 of you then you only need 1 egg per half batch.

The pot cleaned up fine. The bottom was a seething black mass, but John cleaned it up just fine.. Still pretty stinky in the place though.

I will never again, when reducing apple cider, forget to check on it until the smoke alarm goes off. No reduced apple cider for me.

The purchase of the book below is @blue_dolphin's fault. She cannot, however, be blamed for my purchase of Simple Small-Batch Baking, Kindle edition, by Mike Johnson. That one's on me. I'm done buying cookbooks for the year. (Yeah, right!)

This purchase is @blue_dolphin's fault

You got that right! Whenever I have a fried egg, I always have it on a bacon-fat-fried piece of bread (no crusts please). The egg, of course, is also fried in bacon fat. Delicious!

Picked these up yesterday:

Sure wished they shipped to Canada.

I was just looking for something else at KAF and came across this. It may not be what you are looking for, but I thought I would pass it along. https://www.kingarthurbaking.com/search?query=fruitcake fruit#bc_product_index https://shop.kingarthurbaking.com/items/bakers-fruit-blend

Check your PM

I got this book for Christmas and as is not what I expected, I am taking this back to Indigo tomorrow and am exchanging it for??????? I dunno. I made a brown pork stew the other day that just about blew us away, it was that good. This makes me think I might like a Caribbean cookbook. Any suggestions? Or maybe another small batch baking book? Ot Yossy Arefi's Snacking Cakes perhaps? !s there a book for small batch yeast breads? Any suggestions are appreciated.

Yes, @heidihis correct. Green bell pepper.

I did up some carrots tonight using Anova Culinary instructions which were: sous vide, 185F, Rear heat, 30 minutes. On their picture, they had nice young carrots. I had bagged carrots which meant they were BIG. I. Cut them in half and in they went. Hard as a rock after 30 minutes. Added more time. Took the bigger pieces out and halved them, so they were in quarters. They were pulled at 70 minutes. Not the best way to do carrots but I'm partly to blame as I should have cut them smaller. I have not had the oven very long so it's all very new.

I am not a huge mushroom fan but my husband is and this looks delcious. Thanks for the link

Well, crap! Just what you didn't want to have happen. Sending good thoughts and hugs your way.

What are the peppers stuffed with? And is there a traffic light on each end or block of the one way street?

That is one of the sweetest stories I have ever read. Thank you so very much!

Hello? @Smithyyou out there?

I'm looking forward to reading about your trip!

I find this fascinating. Thank you for giving us insight into a country most of us will. never visit.

I do exactly what @chromedomedoes. Except we do capons, not turkey. The stuffing is done separately the day of.

@Dave_E. Impressive!