Bread making problems

I should probably save this for next week when it is backwards WFMW, but I need help now, so I will not wait.

I make my bread using my kitchenaid mixer. It does great and even though I have carpel tunnel I can still make homemade bread.

My problem is my husband. He had a bread maker and thinks it is so much easier, but for me it is a pain. I put the thing away and never used it after I read the directions the first time. It has set away for 3 years now with him telling me "how much easier it is with the bread maker". Two weeks ago I dug it out and used a mix to surprise him with the bread. It did not rise much, was heavy and gooey even though I followed the directions. Several days later I tried again only using the recipe in the book with the bread maker. (It was harder than making it with my kitcheraid!) It rose over the top, down into the element and made quite the mess. Of course I did not know since you can't open the thing till it is done! When it started smoking black smoke I knew something was wrong and shut the thing off, but it was too late. I had burnt bread all over the inside.

It is now a week later and I can't get the smell or some of the burnt out of the thing. I set it out side, I have set the bread pan out, but still the smell. The element. or rather behind it, is burnt yet and I can't get it off.

Does anyone have any ideas to help me, or is it ruined?

For some real things that work for others, go to Rocks in My Dryer.

Recipe updates

I hope you had a wonderful Thanksgiving. My husband and I had the Texas part of the family here and we had a wonderful time.

My day today has not been so wonderful! I have been going crazy (short trip) trying to figure out how to get a newsletter sign up on my blogs. After spending all day it is still not working and I never got a post up for today till now. I was so excited because I thought the newsletter sign up would not be that hard and I could announce it today. Now I am tired, frustrated and have very little to write about.

A few PS's I would like to put in here. First I made the Black Forest Crisp. I used sugar free cherry pie filling and crushed pineapple in it's own juice. It was soooo good! I am diabetic, so I was worried about it, but it did not send my sugar up at all. My sugar is watched carefully by me and I like to see what I eat will do to it. Since I am mildly diabetic I can probably eat more than others, but I was still surprised at the results.

Another "PS" is from my pizza Post. My brother sent me an email telling me the changes he makes to the crust. I told him I would pass it on to my readers

Happy Turkey Day

I saw your pizza recipe on your web site. I use 3 parts white flour to 1 part whole wheat. I sift all flour used in the dough as well as what I use to roll it out. Recently I started adding a teaspoon or 2 of oil as it is mixing, it keeps it from sticking.

I do hope you all had a great Thanksgiving, Be sure to tell God how thankful you are for all HE has given you.

Black Forest Crisp

I am one to try my new recipes when people are coming over. I have no idea why I do it then, but I do. Not only do I try a new recipe, I adapt the recipe to my liking with never having tasted the original! I have yet to have a failure after 37 years of cooking like this.

Sorry if I sound like I am bragging. I do not mean to, it is just the way I do things and what works for me.

So, now I am going to give you a recipe and let you try the same thing for Thanksgiving!

Black Forest Crisp

Ingredients

• 1 can (21 oz.) cherry pie filling
• 1 can (8-1/4 oz.) crushed pineapple undrained
• 1/2 cup slivered almonds, toasted
• 1 cup semi-sweet chocolate morsels
• 1 cup sweetened flaked coconut
• 1 package (18-1/4 oz.) Devil's Food cake mix
• 1/2 cup butter or margarine, cut up
• Ice Cream or whipped topping

Directions

Layer cherry pie filling, crushed pineapple, slivered almonds, chocolate morsels and flaked coconut in a lightly greased 13x9-inch baking dish. Sprinkle cake mix over layers and dot evenly with butter. Bake at 350 degrees F. for 45 to 50 minutes or until golden and bubbly. Serve with ice cream or whipped topping.

Serves/makes 10

Yummy!

Adapt as you see fit!! Works for me!