This turned out great each time I used it. I made a few adaptions though. For one thing I adjusted it to make just enough bread for two people.

Judy's Homemade Bread

Stir 1 teaspoon sugar, and 1 tablespoon (1 package) of yeast into 1/2 cup lukewarm water.

Combine

1/2 cup sugar 1/2 cup lard (I used canola oil) 2 teaspoons salt 2 tablespoons vinegar 1 1/2 cups water and 1 cup milk into a large bowl. Add yeast mixture.

Add about 8 cups of flour and slowly add more, working in to make a not to sticky dough. Knead well.

Let rise in a warm place until doubled in size. Punch down. Form into buns or loaves and allow to rise in greased pans.

Bake at 400 degrees for 30-35 minutes (until the loaves or buns are slightly browned)

I've got leftover white wine, sitting in the fridge awhile. My brother is bringing a friend for dinner tomorrow. Sounds like a good time to try a new cheesecake recipe. I'm going to use the recipe below as a guide. I seldom follow recipes exactly. Sometimes I don't have all the ingredients, mainly the extras. Sometimes, like now when my spring form pan is broken, I have to use some ingenuity. It's not 100% as a system, but I've gotten to the point where I understand what can be changed and what should not. Baking, especially, is a science where one thing reacts to another. So one change can cause more.

I added pickled ginger instead of vanilla. The batter was amazing! I hope it tastes as good when its cooked!

Tammy Spencer - https://www.scotchandscones.com/white-wine-cheesecake

For the filling

• 4 cups (908 grams) cream cheese, full fat (4 blocks), at room temperature, see Recipe Notes
• ¾ cup (150 grams) granulated sugar
• ¼ cup (57 grams) sour cream, full fat, at room temperature, see Recipe Notes
• ⅓ cup (80 grams) white wine
• 1½ teaspoons (1 ½ teaspoons) pure vanilla extract
• 5 (250 grams) large eggs, at room temperature
• 1 tablespoon unsalted butter, melted
• toppings, like jam, fruit, and/or whipped cream, optional

Instructions

• Adjust the oven rack to the lower third position and preheat the oven to 350 °F.
• Check to see if your springform pan fits in a large roasting pan (to use for the water bath). Don't worry if your roasting pan isn't big enough - you can use a 9- x 13-in roasting pan to create steam instead (see water bath instructions below).
• Make the crust: Prepare a graham cracker pie crust and press into a 9-inch round springform pan (you don't have to grease the pan first). Use a pastry tart tamper, the bottom of a measuring cup, or a straight sided glass tumbler to pack the crust down tightly.
• Bake the crust for 10 minutes, then remove it from the oven to cool completely.
• Make the filling: Using a stand mixer with paddle attachment or a hand mixer, beat the cream cheese until it's light and fluffy. Add the granulated sugar and beat on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, white wine, and vanilla extract and beat on low speed until fully combined.
• On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. The idea is to incorporate the eggs without adding too much air to prevent cracks later.
• Before adding the cheesecake batter to the cooled crust, use a pastry brush to spread melted butter on the inside of the pan from the top of the crust to the top edge. This helps keep any batter that rises above the crust from sticking to the pan.
• Pour the cheesecake batter into the prepared crust. Use a small offset spatula or spoon to smooth it into an even layer. Tap the pan gently on the counter to release any trapped air bubbles.
• Prepare the water bath: If you have a roasting pan large enough to fit your springform pan, wrap outside of the springform pan in a double layer of foil, covering the bottom and extending all the way to the top (although a good crust keeps filling from leaking out, the foil helps protect against water leaking in). Set the wrapped cheesecake in the roasting pan, and pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake (about 2 inches). Carefully transfer the roasting pan on the lower third rack in the oven.
• If you don't have a roasting pan large enough to fit your springform pan, place a 9- x 13-inch baking pan at the bottom of the oven. Pour in enough hot water to reach halfway up the sides of the pan. This creates steam to simulate the water bath. Put the cheesecake on the lower-third rack directly above the water-filled pan.
• Continuing: Bake the cheesecake for 55 to 70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.

I watched the Lithuanian sisters (Patricija and Brigita) make this soup on My Kitchen Rules. It didn't turn out as pink as it usually does when they make it. They call it "Barbie soup" because it is usually very girly and pink looking. It sounded delicious so I looked it up online. I found the following recipe. I'll try it, but even this recipe uses prepared beets rather than roasting their own. I was surprised, but it shows it is the traditional standard. It wasn't just the sisters taking a shortcut on the show, as Manu was assuming. I'll roast my own beets, contrary to the recipe. We have excellent beets in the garden, so of course, I want to use them.

The sisters also made a potato sausage (Vedarai) and I enjoyed seeing how they used a water bottle to stuff the sausage casing. Creative and inventive. Last course for their instant restaurant was a honey cake, Medaus Tortas. I haven't seen many cakes where the layers are rolled out, like a pancake, baked and then turn out fluffy and good. The honey cake was enjoyed by almost everyone around the table.

Šaltibarščiai (Cold Beetroot Soup) https://tasteoflithuania.com/saltibarsciai-cold-beetroot-soup

Šaltibarščiai, a delightful Cold Beetroot Soup, stands as a true testament to the heart and soul of Lithuanian cuisine. With roots deeply embedded in the country's rich cultural heritage, this vibrant pink-hued soup has journeyed through generations, captivating taste buds and hearts alike. Embodying the essence of summertime refreshment, Saltibarsciai boasts a tantalizing blend of flavors, harmonizing the earthy sweetness of beetroots with the cool tangy kefir and the crisp freshness of cucumbers and dill. As a cherished dish that reflects the resilience and traditions of Lithuania, Saltibarsciai beckons culinary enthusiasts on a flavorful adventure, inviting them to experience the unique and time-honored taste of this treasured Eastern European classic.

Ingredients

• 300 g cucumber approx 1 English cucumber or 3 short cucumbers
• 500 g boiled grated beetroot see details above
• 4 eggs
• 1 tablespoon fresh dill finely chopped
• 2 spring onions thinly sliced
• salt & pepper to taste
• 1 l kefir
• 500 g potatoes
• 1 tablespoon butter
• 1 tbsp fresh dill finely chopped

Instructions

• Start by boiling your potatoes in a large pot of salted water.
• Hard-boil the eggs (it should take about 12 minutes in boiling water). Cool the eggs under cold running water. Peel them, the cut into 4 wedges.
• Tip the grated beetroot (and all of the liquid) out of the jar into a large mixing bowl. Add the cucumber, dill and half of the green onions.
• Pour the kefir into the bowl and season everything with salt and black pepper. Stir everything together until the kefir turns pink.
• Divide the cold beetroot soup between bowl. Top with the eggs and remaining green onions.
• When your potatoes are cooked, drain them, add butter and fresh dill and shake the pot gently to coat the potatoes.
• Serve hot potatoes alongside the cold beet soup.

I had the idea for an upsidedown cheesecake. Thinking it would have more fruit and less crust. The crust could be just a sprinkle of a nice crumb on the top. I didn't find a recipe I wanted to try, most were for pineapple upsidedown cheesecake, looking like a flip on an outdated idea with pineapples and cherries. Still, it would be a start to trying the idea with different fruit.

I did find a recipe for apple pie cheesecake which looks really good. I only wonder how the pie crust on the bottom is cooked, and not burnt. I think that would be the tricky part. I will try the recipe sometime with my niece. Leaving myself the link and the recipe here so I know where to get it.

APPLES: The best apples to use for baking include Honey Crisp or Granny Smith. Apples should be peeled and sliced.

CHEESECAKE: Just like our homemade cheesecake, this layer needs just 4 ingredients. Cream cheese, vanilla, sugar, and eggs. Simply mix and pour.

Cheesecake:

• 24 ounces cream cheese softened, 3 x 8oz packages
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature

Make Cheesecake Layer: Combine cream cheese mixture & fill the pie crust.

Make Apple Mixture: In a separate bowl, combine apple filling. Gently place on top of cream cheese mixture.

Add Crust: Top apples with second pie crust. Ingredients

• 3 cups all purpose flour
• 1 teaspoon salt
• 7 tablespoons unsalted cold butter cubed
• 7 tablespoons shortening cubed
• ⅔ to 1 cup ice cold water

Instructions Combine flour and salt in a large bowl with a whisk. Using a pastry cutter, cut the butter and shortening until the mixture resembles the size of peas.

Add ice cold water a tablespoon at a time to one area of the dough and mix with a fork. Move to one side of the bowl and continue adding water just until dough is moistened (you don't want it to be sticky). Once mixed use your hands to quickly and gently fold over the dough a couple of times. Divide into two balls. Roll one of the balls into a 12" circle on a lightly floured surface. Gently roll the dough onto a rolling pin and unroll over a 9" pie pan. Cut the edges so you have about ½" overhang. Crimp the edges and bake according to recipe directions.

Tips for perfect pie crust

• Make sure the butter is COLD for the flakiest crust.
• Use just enough water to hold together.
• Mix only until the fat pieces are pea sized.
• Handle the dough as little as possible.
• If time allows, chill the dough before rolling.

Bake (per recipe below) & serve. VARIATIONS: Sprinkle with a few pecans, and drizzle with this homemade easy caramel sauce. Or, serve with ice cream! Skip the top crust and use an apple crumble topping instead.

Tips for Perfection

• Cream cheese should be softened to room temperature.
• Don’t overmix the cream cheese mixture.
• Ensure the apples are thinly sliced so they cook through.
• Be sure to cut slits in the top crust so that steam can escape.
• For a glossy crust, combine one egg with 1 tablespoon of water. Wisk until combined and brush over the crust.
• Depending on your apples, the pie can sometimes bubble over so place the pie plate on a pan lined with parchment to save my oven any mess.

A phrase more than a new word for me. But, as read in the Instagram account of Jennifer Garner (US celebrity) of all places. She's been making some cooking video posts and this was a French phrase she used in one of them. I looked it up and found:

The preparations to cook, having the ingredients ready, such as cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components that are required for the menu and recipes ingredients measured out, washed, chopped and placed in individual bowls; and equipment such as spatulas and blenders prepared, and oven preheated.

My Mother taught us to cook this way. It makes things much simpler. No finding out you are missing an ingredient at the last minute, for one thing. I use the same idea in process of elimination way as I cook so things are put away and I don't have everything to clean up at the end.