Did you make it moysie?  How did it go?

After Step 1 (yeast, milk etc heated) I was called away (I am a volunteer ambo), and didn't get back for about 3 hours    I wondered if all would be well - it was certainly bubbly!  I proceeded with the rest of the recipe anyway, and also added about a tablespoon of Powdered Malt (from For Foods Sake book) and halved the sugar, and they turned out DELICIOUS!  DD declares all TM bread is yuck (lovely teenager), however this one got the tick   so that's a big compliment coming from her!  Will definitely make again.

This was a disaster for me    I had carefully saved the carcass and skin from a lovely chicken I roasted (had put in freezer until I had all the other ingredients and time to make it).  Got everything together - Disaster 1. Went shopping and got distracted, came home and veges pretty well burnt.  Decided I wasn't going to waste them as they still seemed to have their individual tastes.
Disaster 2. The chicken was really really dry, so put it in to grind, but a heap of fat came out of the skin, and so now it was far from dry    Put the wet mass back into the oven to see if it would dry out, but no luck.  So very much against my grain it went in the bin    I was so disappointed - was really looking forward to having this on hand.  Unless someone can give me advice, I think I will just stick to the Chicken Stock Paste which I have been using.

This was an absolute hit.  (How could it not be with all that butter............... )  I served it as a cake with dusted icing sugar, but will try as a dessert another time.  Thanks so much for a great recipe.

Would you believe I had never heard of an Air Fryer    I had to Google it!  Interesting, but I don't really need another appliance in my kitchen!  These balls sound yummy.  I would have thought they might have been too dry to form into a ball - I wonder if all types of leftover cake would work?  Why do you have to bake them again?  I usually make my leftover cake (rare  ) into a trifle, but this is another idea to try.

This tastes fantastic!  I felt a full batch of scone dough made too many dumplings - would try half quantity next time.  The stew was a little thick, but I think that was because I cooked it longer as I wanted to steam some kale on top after the dumplings were cooked.
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I was going to make a pizza as I had leftover anchovies (from making Umami Paste), and chorizo (from making Chorizo Quesadillas), so decided to give these a try.  I made the Easy Soda Cream Scone dough, but instead of spreading with the Sugo Pomodoro Sauce I made up a batch of Tuscan Almond Pesto and used that.  I cooked up the chorizo in a frypan with some chopped leeks, then sprinkled that on top, together with the leftover chopped up anchovies and a few cherry tomatoes.  Cheese on top and that was my version!  My daughter doesn't like scones so wasn't looking forward to this, however I got the tick of approval from her so that's saying something!  This is an easy recipe to substitute and play around with - will certainly be going in my favourites list.

Made this to use as a base on the Pizza Scone Rolls - very nice.

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