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Unless you make very large batches of things like bread dough, cookies, etc., the 4 1/2 quart bowl will be fine for you. Check on Amazon.com. I got mine there and I'm extremely happy. I have the Artesan with the 325 watt motor and a 41/2 quart bowl. It came with a handy pouring shield. I bought...

I store my fresh herbs quite successfully in the freezer for at least a few months!

I really can't abide the "instant" mashed potatoes. Yuck. However, one year I accidentally put too much milk in my real mashed potatoes and they were just plain soupy. ( I think I was tossing back a bit of the bubbly that year). Anyway, I added some instant and voila! Perfect, and no one knew...

For sure, for sure! Should be delicious!

You can also use Nutella as a filling for sweet rolls with cheese. Yum!

I don't think you will have an appreciable difference. I have also used liquid non-dairy creamer with my scone recipe. In fact, I used a flavored one with much success.

I'm sharing cooking duties with my daughter and will take things to her house for Christmas eve and Christmas day. Everything seems under control....uh oh better watch out for that one, lol. Cookies are baked. I get to do the baked brie for tonight and the mexican dip and the shrimp cocktail...

A wonderful crusted prime rib of beef, parmasan scalloped potatoes and roasted red onions with honey. Yum! Linda

Atty, You can't beat a good meat thermometer to get your beef done perfectly! Linda

Alix, Bread can be a pretty tricky thing. With a regular-rise type recipe the rise can take a couple of hours. Have you ever tried a "cool-rise" recipe? If you have the time, you can do the mixing and kneading and let the dough rise in the fridge fro a few hours or even overnight. It's my...

Help! I had a wonderful recipe for Pumpkin Cobbler and now can't find it anywhere! (It was clipped from the local newspaper several years ago). My grandson loves it and I'd like to make it again this weekend. Does anyone out there have a "tried and true" recipe? I hate to just search the...

I just toast my bread through and tear into pieces. I also leave on the crust. I get rave reviews for my stuffing!

Thanks to all of you for your opinions! I added it after I punched it down the first time. MMMmm! It turned out super yummy and my family loved it!

I use my food processor for bread dough...works like a charm! And speaking of my food processor, I love it for so many things. I have the Hamilton Beach Big Mouth and it's WONDERFUL! You can slice whole potatoes and tomatoes as well. Love it, love it! LindaB

I mulled over the KA on Amazon and missed the sale...madder than a hornet on that one! I really wanted one this year! LindaB

I'm doing it by hand as I have no experience with a breadmaker, either...and I don't think it would be near as much fun! Thanks for your help! LindaB

Thanks for the input! LindaB

Welcome Hi, Nana, I'm new too and from NC also. I think this is going to be a lot of fun! LindaB:chef:

Hi, Can someone please tell me the right way to add chunks of roasted garlic to homemade bread? When and how? Thanks! LindaB

I'm new to the site and looking forward to sharing and learning from you!