kayb

This is a very good one: https://www.kingarthurflour.com/recipes/walter-sands-basic-white-bread-recipe There are lots of good recipes on that site.

Opened my final food-related gift last night, a box of Bailey's Irish Cream truffles. Evil things, they are. Should you acquire any of these, do NOT eat them. Send them to me for proper disposal.

Welcome to the forum! Like @gfron1, I think the ratio of liquid to dry ingredients may be your issue in breadbaking. As for cookies and cakes, I would advise finding a few dependable recipes you like and sticking with them. I have a Cuisinart Steam Convection countertop oven and I love it. However, it is a little bit small, and you may prefer the Breville Smart Oven, which gets great reviews on here and has more interior room. We have many good bakers in here who will be happy to help you!

Well, that one sent me to Google. I have learned something today.

More repurposed Christmas leftovers. Egg and olive spread, deviled ham spread, cranberry salad. And some dilled oyster crackers.

I lust after both the gift card AND having an amazing cheese shop nearby. Our superKroger has what contends it is a branch of Murray's, with a fair selection of cheese, but it's a long way from an "amazing cheese shop" unless all you've been in is the grocery store cheese counter. I do not suppose I will ever forget the fresh mozzarella I had from the Italian Market district in Philadelphia, in a tiny shop that sold nothing but fresh mozzarella. My daughter is presently in Rome and posted a photo of the caprese she had for lunch. I cannot fathom that the mozzarella is any better.

The aforementioned on another thread turkey and asparagus quiche. Some of the leftover ham went into a Christmas Day breakfast casserole. Have also made deviled ham spread and egg and olive spread (from the leftover deviled eggs). Still to come is recycling the leftover sweet potato casserole into sweet potato muffins.

Shoot me. I don't like any of 'em. Not even calamari.

Good Scotch cures a multitude of ills.

Gotcha. I've had, and made, that, and yes, it's GOOD. Just never heard it with that name.

@Porthos What are Scottsdale potatoes? Today, since Christmas dinner was early, I repurposed some leftovers into turkey and asparagus quiche. I'm taking it somewhere tomorrow, so I wanted a foil pan, and I didn't have a round one, therefore, rectangular quiche.

Breakfast casserole and leftover fruit from Saturday.

Add me to the offset spatula club! And a regular metal one, and a regular plastic one. A bigger pie server. A jar-opening thingy, and a bottle-opening thingy. And a widget that has a clear cup on bottom an assorted attachments on top including a juicer, a ricer-type thing they call an egg shredder, and I forget what other attachments. Cool widgets!

Glad you did. I used to read it to my kids when they were tiny. I think Dan wrote it in the late 1970s. I read it every year.

Santa's initials may be KB. Wonderful gift.

Oh, deara God. I would hurt myself. That looks marvelous.

1 box butter recipe cake mix 1/2 cup sugar 1/2 cup all purpose flour 2/3 cup vegetable oil 4 eggs 1 cup sour cream 2 or 3 Granny Smith apples, peeled, cored and diced small 1 cup caramel chips 1 cup chopped pecan (I expect walnuts would work) Bake in well-greased bundt pan 90 minutes at 325, until a skewer comes out clean. Cool completely, then glaze with: 1/2 cup half and hal 1/2 stick butter 1 cup brown sugar 2 tsp vanilla 2 pinches salt boil over medium low heat until it thickens somewhat. Cool a bit, pour over cake. This is one of the best cakes I've ever made.

Thank you, Jesus, that I have good cholesterol. Else it would have gone up 100 points reading this. That said, damn, that sounds wonderful!

I LOVE Christmas brunches!

Christmas dinner, early (Sunday, so maybe it was Festivus dinner). Tablescapes have never been my thing because I have never had room. One day, Lord... Child B (background) and Child C's arm as they help themselves. Fruit salad with dressing on the side, and cranberry salad. The dressing is one their grandmother used to make that they dearly love -- cream cheese, marshmallow cream and lime juice. Too sweet for some folks. Ham, smoked turkey, sweet potatoes. Cranberry salad, deviled egg and pickle platter (note @HungryChris' mushrooms in the place of honor in the center) and fried Broadbent's country ham. Dessert: Caramel Apple Pound Cake A few other odds and ends not posted. Much joy and chaos upon opening gifts. Three kids aged 6-8 with new kiddie polaroid cameras (who knew they made such a thing?) were a hoot. Not food related, but something I like to share with friends around Christmas time: Clarabell The Christmas Cow Take 15 minutes and read it. Have the Kleenex ready. The author, sadly no longer among us, was a fella with whom I went to college and later worked at The Commercial Appeal. Merry Christmas, and may 2019 bring you all the happiness, joy and good food you can stand!

Add one. A rum cake. With, from the taste, copious quantities of rum!

Now, I LIKE that idea. You could also do chunks of cheese inside the corn dog batter.

Plain old gold works fine. Different from russets, closer to a red potato, but not like that, either. My potato of choice unless I'm making latkes, and if I think of it, I'll get russets for that.

Welcome. Would love any of his recipes you might have and wish to share.

It was pretty much a riff -- the base is the sour cream pound cake you make starting with a cake mix. 1 butter recipe cake mix, 1/2 cup sugar, 1/2 cup flour, 2/3 cup vegetable oil, 4 eggs, 1 cup sour cream, which really doesn't make the classic dense pound cake, but a more open-crumb version. I added to the batter two peeled, cored and chopped Granny Smith apples; a cup of caramel chips; and 3/4 cup of chopped pecans. Baked it for about 90 minutes in a Bundt pan at 325. Let it cool overnight, and glazed it this morning with a glaze made of a cup of brown sugar, a half-cup of half-and-half, a half-stick of butter and a pinch or two of salt, cooked over medium heat until it boils and thickens a bit, then let cool a little. It's rich, and it's good!