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How are you softening your butter? You're not using a microwave, are you?

Are you using regular, real butter? The ingredient list would basically be cream, and if it's salted butter, salt. Or is it blended with oils, or yogurt, or water, or something else? If so, that could be part of the problem as well.

Stand mixers can knead bread/pizza/etc doughs. However, if you want to stick with a hand-mixer and bake bread, you can knead it by hand, or you can look into no-knead bread. I'd suggest ABin5 or the new HBin5. Both are cookbooks explaining how to make larger batches of no-knead bread dough...

I'm sorry to hear about your health problems. Is it that your doctor told you to stay away from, or cut back on, processed foods as a whole? Processed foods in general have a tendency to be higher in sodium. 3000 mg of sodium is higher than the recommended daily average for people without...

Respectfully, the artisan bread in 5 minutes a day method yields wonderful bread when made correctly. They are on par with the best artisan breads made at local bakeries here where I live. Since the first and second recipes were made using entirely different methods, you can't compare them...

My guess is the lack of vital wheat gluten in the second recipe as well. If you're interested in making quick & easy whole wheat bread, you may want to check out the new Healthy Bread in 5 Minutes a Day book that came out a week ago.

How about a taco bar? The kids would probably love it too. Another advantage is that most of the fixings could be made/chopped in advance of company arriving. You could do something like this: Boneless, skinless chicken beasts brined to add flavor and then either grilled, broiled, or cooked...

Just wanted to make sure you buy the right stuff...it's corn meal you'll need, not corn starch.

Ah yes, that could be. I wonder, is the residue around the edges of the pizza, or underneath, or...?

My first concern is, what is causing black gunk on your pan in the first place? I can't think of what, in pizza crust, should be leaving that kind of residue. It almost sounds like the gunk that cooking spray leaves on pans, but I'm not sure from your post. A good way to avoid the cooking...

Homemade black bean pizza! Not only is it delicious, but with a sprinkling of cheddar cheese and whole black beans on top, it's a festive orange and black. We usually top this with shredded romaine and we'll probably have one or two of the honey crisps we picked at the orchard on wednesday. I...

I don't have a definitive answer for you, but my instinct is to not change a recipe containing raw eggs unless you're absolutely certain it would be safe to do so. In the US you can find pasteurized egg product in the dairy/egg section of the grocery store - that might be a good alternative to...

One option would be to free up your oven so you can use it solely for your turkey. I've only done thanksgiving once, but when I did, I had a similar dilemma. I solved it by making my stuffing and mashed potatoes in slow cookers, my gravy in advance, and cooking my veggies on the stovetop...

If you haven't sorted this out already, you probably inadvertently changed the display mode. Go up to the blue bar right above the first post, click on the words "display modes," and select "linear mode" from the choices to change it back.

That's true...I agree with Uncle Bob.

Sorry :(

I'd probably go by the sell-by date on the package. If it's passed, I'd chuck them. I'd cry, but I'd chuck them.

So lots of cupcakes! Thanks for letting me know - I'll make a note to halve this since there's just two of us here.

You could always brine the chicken.

how many cupcakes does this make?

I made some applesauce out of jonagolds this fall. It's delicious! I bet they would be great in pie, too.

I probably would, because of the cream cheese.

I believe it's the molasses in the brown sugar that makes it acidic. FWIW, all of my cookie recipes but one have only baking soda as the leavening agent. Like I said, it likely wouldn't work for a cake-like texture, but it appears to be enough for cookies.

Oh gosh, I didn't even realize the recipe called for so much vinegar! Yes, you definitely need to replace the liquid. Let's see...it's hard to tell what kind of liquid would work best without knowing what the end product is supposed to taste like. You could use water for some, orange juice...

You could probably leave it out. The brown sugar may be acidic enough to react with the soda on its own, but I'd probably add a few squeezes of orange juice just to be on the safe side.