Something Delicious

[Gráinne]

Originally Posted by Sun

A friend of mine said that this chicken dumpling casserole was amazing.

If you try it let us know how it turns out.

I've made that . I think I found the recipe, or one nearly like it, on a box of Bisquick. I love it because it's goofproof, even by me, and I can't make dumplings to save my life (besides jaozi). It's also nothing but Bisquick and chicken, and so even picky eaters will eat it. It's also good with a vegetable layer, like a pot pie.

Two thumbs up at my house .

[Sun]

Originally Posted by guihong

I've made that . I think I found the recipe, or one nearly like it, on a box of Bisquick. I love it because it's goofproof, even by me, and I can't make dumplings to save my life (besides jaozi). It's also nothing but Bisquick and chicken, and so even picky eaters will eat it. It's also good with a vegetable layer, like a pot pie.

Two thumbs up at my house .

Hi gui,

Yes it is always good to add vegetables to a recipe like this one. A lot of people seem to be looking for quick and easy one pot or one dish meals so this one looked good to me.

[Blue_Daddy-O]

WoW... way to go Sun. Nice thread. My muffins fell again. LoL. And then I gave it a break.

[Sun]

Originally Posted by Blue_Daddy-O

WoW... way to go Sun. Nice thread. My muffins fell again. LoL. And then I gave it a break.

Hey Blue how are ya?

What happened with the muffins? Can we help trouble shoot that for you?

That is so frustrating to me when I am looking forward to something rising and then it falls. Had a few cakes that I was looking forward to that crashed and burned on me.

[Blue_Daddy-O]

Originally Posted by Sun

Hey Blue how are ya?

What happened with the muffins? Can we help trouble shoot that for you?

That is so frustrating to me when I am looking forward to something rising and then it falls. Had a few cakes that I was looking forward to that crashed and burned on me.

I added the extra flour. The muffins did rise higher but when they fell and cooled they were more denser (is that a word? lol) They are made with applesauce and honey. Honey is the sweetener. I havent ever tried molasses. I wonder if that would work and cut down the denseness? I'm baffled how to help them keep their rise. I don't eat refined sugar, I don't like stevia. I also do fruit juice sweetened. I've noticed in stores previously muffins made with fruit juice, but haven't tried that yet.

[Sun]

Originally Posted by Blue_Daddy-O

I added the extra flour. The muffins did rise higher but when they fell and cooled they were more denser (is that a word? lol) They are made with applesauce and honey. Honey is the sweetener. I havent ever tried molasses. I wonder if that would work and cut down the denseness? I'm baffled how to help them keep their rise. I don't eat refined sugar, I don't like stevia. I also do fruit juice sweetened. I've noticed in stores previously muffins made with fruit juice, but haven't tried that yet.

Applesauce and honey will impact the rise. Did you mix the wet ingredients first and then mix in the dry? This can help to avoid over mixing, which I do all the time btw. Yep denser is a great word. lol

Also check your leavening agent, if you use baking powder make sure that it has not expired. If you use eggs consider separating the whites and whipping some air into them.

For me, I love molasses and look for any excuse to use it but this is also very thick, so a tried and true recipe would be good if you are going to play with it.

Lets ask the bakers in this thread for some help.

OK bakers, what do you think that Blue can do with this recipe to add natural sugar and keep the rise?

[Blue_Daddy-O]

Originally Posted by Sun

Applesauce and honey will impact the rise. Did you mix the wet ingredients first and then mix in the dry? This can help to avoid over mixing, which I do all the time btw. Yep denser is a great word. lol

Also check your leavening agent, if you use baking powder make sure that it has not expired. If you use eggs consider separating the whites and whipping some air into them.

For me, I love molasses and look for any excuse to use it but this is also very thick, so a tried and true recipe would be good if you are going to play with it.

Lets ask the bakers in this thread for some help.

OK bakers, what do you think that Blue can do with this recipe to add natural sugar and keep the rise?

LoL. Yes, Sun, after you gave that suggestion last time... I went out and bought fresh new baking powder. Still didn't help. lol. But haven't tried the airy eggs yet. ....looking forward to finding the magic trick.

[lusciouskiwi]

Originally Posted by Sun

Hey Blue how are ya?

What happened with the muffins? Can we help trouble shoot that for you?

That is so frustrating to me when I am looking forward to something rising and then it falls. Had a few cakes that I was looking forward to that crashed and burned on me.

You know, I've only ever made pavlova twice and both times they came out looking like pizza bases. FLAT. And I haven't tried since. To make matters worse, my ex's father's wife said once "oh, they are soooo easy to make". I had to hold my hand down.

Since they are made from egg whites, do you think I over-beat them?????

<----- failed Kiwi

[Ursy]

Originally Posted by lusciouskiwi

You know, I've only ever made pavlova twice and both times they came out looking like pizza bases. FLAT. And I haven't tried since. To make matters worse, my ex's father's wife said once "oh, they are soooo easy to make". I had to hold my hand down.

Since they are made from egg whites, do you think I over-beat them?????

<----- failed Kiwi

I don't think I've ever succeeded with them either (only tried a couple of times though). I was interested in what makes a pavlova fail, so I did a little googling and found an excellent bunch of tips in this forum post:

http://www.taste.com.au/forums/viewt...pavolva#p76451

I have also heard that cream of tartar can help when beating egg whites, but I forget why.

One of these days I'm going to try again!

[lusciouskiwi]

Originally Posted by Ursy

I don't think I've ever succeeded with them either (only tried a couple of times though). I was interested in what makes a pavlova fail, so I did a little googling and found an excellent bunch of tips in this forum post:

http://www.taste.com.au/forums/viewt...pavolva#p76451

I have also heard that cream of tartar can help when beating egg whites, but I forget why.

One of these days I'm going to try again!

Kia ora Ursy, that thread is great. Not sure when I'll try again and the oven I have is a very basic benchtop jobbie ... we'll see. If I succeed, I'll post a photo!

[Sun]

Originally Posted by lusciouskiwi

You know, I've only ever made pavlova twice and both times they came out looking like pizza bases. FLAT. And I haven't tried since. To make matters worse, my ex's father's wife said once "oh, they are soooo easy to make". I had to hold my hand down.

Since they are made from egg whites, do you think I over-beat them?????

<----- failed Kiwi

Many factors play a role in the outcome of your beaten egg whites. Altitude and freshness of the eggs is one factor. Another factor is the material that your mixing bowl and whisk is made of. I use stainless steel only but many French Chefs insist on using a copper bowl only for whisking as the chemical reaction between the copper and the egg whites enhances the "lift". Once you have the whites beaten and they are stiff, then stop. Make sure to use them right away and not try to hold them. You do not want the air to escape.

Cream of Tartar can be added to strengthen the whites and increase volume.

There is no such thing as failure when we are learning. There is always something to learn. I've been at this for many years and I am still learning something every day.

[Ursy]

Originally Posted by Sun

Many factors play a role in the outcome of your beaten egg whites. Altitude and freshness of the eggs is one factor.

I mis-read that as ATTITUDE and freshness of eggs.
Resisting urge to make a pun about bad eggs now...