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Richard in Cincy

I have a system...

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5348 posts
Joined: Dec 12, 2005

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Posted to Thread #29242 at 4:40 am on Dec 8, 2016

I get everything out on kitchen counter: flour, sugar, eggs, butter, spices, etc. etc.

Then, I start with the lightest doughs, mix up the first one, wrap in saran wrap, label (name, recipe location, baking temp and time), and toss it into the fridge.

Next batch goes in the mixer, no washing of the bowl, just charge on through. Any bits of dough from the last batch will just disappear into the next.

I end up with the dark doughs: chocolate, lebkuchen, and gingerbreads.

Then, I clean everything up (the kitchen looks like a bomb went off).

Then I can take a package or two out each day to roll, shape, bake without destroying the kitchen for each batch.

There is a photo of last years cookies on PhotoBucket I believe.



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