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Thanks! Your replies have been helpful (and entertaining!:lol:.) I think I'll keep using the Cuisinart for slicing jobs like cucumbers, mushrooms, and potatoes; and I'll keep fussing over the nooks and crannies when I clean up afterward. I love your picture...my model is an older and clunkier...

I have an older model Cuisinart, which I hesitate to use for small jobs because I hate to clean all the parts. I have a recent model Kitchenaid mixer, for which I am considering the attachments which slice and chop. Can anyone compare these? Which is more effective? Which is easier for cleanup?

Hmm.........I have exactly 18" from counter to cabinet. Will I regret choosing the tilt-head? (The lifting bowl style seems cumbersome for scraping the bowl and adding ingredients.)

How tall when tilted? I want to be sure the tilt-head model can operate beneath my cabinets. Can anyone tell me how tall it is when the head is raised?

I know there are lamb molds available, and I have one ordered but may not receive it in time. Has anyone tried using a couple small loaf pans and a cupcake head? I'm willing to get creative, but if someone has had success with this before, I'd appreciate any hints!

Lizannd -- Thanks for the 2-ounce egg info. Mine weigh in at 2.375 to 2.5 oz. So that's quite a bit over. Interestingly, one of my old recipes (Grandma's!:chef:) for a cake tells exactly what the volume of the liquid eggs should be in a measuring cup, 2/3 cup for instance. Jabbur -- Thanks...

Hmm... I went to Whole Foods today and found the coconut oil, which sounds great and looks like a good consistency, but I think it will cook too hot, like the butter. I bought the 365 brand of "shortening," so we'll give that a whirl, but I'm not optimistic. Just to clarify, these are doughs...

All my Mom's old recipes used Crisco. Now my favorite cookie doughs are gooey and thin, and the cookies don't flufff up when baking. I believe the new formulation of Crisco is the culprit. Has anyone found a way to cure this? More flour? Different type of fat (maybe lard?) Please help save my...