I rarely bake -- these days I usually do sugar free cheesecakes made with pureed cashews for a base and flavored with chocolate or lemon -- they are refrigerated, not baked -- I did those betty crocker brownies the other week though --
so I actually have a chapple pie in the oven -- apple sweetened with dried cherries, 'chapple' -- see what I did there? hahahaha my brother coined that word or at least used it first --
then for some reason known only to the baking gods up above -- I regularly forget to dot the apples with butter before I put on the topping -- whether streusel or double crust -- I've only been baking about sixty years -- wonder just how long it's gonna take...
I put the butter on.the.table. -- I nearly always forget it then I'm poking holes in the crust sticking in the butter -- in my defense i don't bake them often -- boy it smells good in here! and it is a very pretty pie! oh I can't wait for it to cool!
what is your recurring booboo if you have one?
I can't think of any one thing in particular, but I have a horror of forgetting to dowel my tiered cakes. I am in the process of making a five tier wedding cake and I've been laying a straw on top of the tiers, in the refrigerator, so I don't forget to dowel once I put on the fondant and before I put them in the freezer. So far, that works.
I've only been baking about sixty years??? Goodness Boss...that is a whole bunch of years! I'm surprised you only forgot the butter! After 60 years baking I will forget to put the whole thing in the oven, and I'll serve it raw!
But yes, the butter is also my booboo, I always forget to leave it out before doing pound cakes!
Oh ladies, pray for me, my daughter is leaving for the convent this coming Saturday!
sandra -- yeah the dowels -- good one! so easy to forget -- just one more silver lining to switch from caking to making treasure boxes 
reggie -- the convent -- wow, what a dedicated young lady -- you must be so proud!
yeah I started baking cakes at about ten yrs then went pro baking at about twenty --
I ATE CHAPPLE PIE FOR BREAKFAST hahaha hahaha mmmm
Sending prayers and hugs to you and your amazing daughter, Anna!
Mine is salt. 99 out of hundred times forgot to add the salt — especially in my cake & icing recipes.
K8: I ATE CHAPPLE PIE FOR BREAKFAST hahaha hahaha mmmm
and you didn’t even ask me if I wanted a piece?? Uuggg
reggie — send her off with hugs & love. Not much different from what my daughter is up to. Her & hubby went out as full time RVers 3-4 months ago and haven’t heard a peep from them:( This is a gal who thinks glamping is roughing it:). Sold their house & *everything*
Your CHAPPLE sounds yummy K8memphis/Kate. Anytime….including breakfast!! And 60 years…guess I’m close. Started baking at my Mom’s side when I was 12. Made my first pie, albeit a bit of a tough crust, when I was 14. So about 58 years. My son is a pretty good cook. Daughter, hmmmm, basic. Neither of them bake though.
One of my biggest “forgets” is doweling cakes!! I made a cute apple shaped cake for my besties birthday. Was great, until this morning when the back of the cake drooped. I thought to myself, what the heck??? Then I realized…darn double darn, forgot to dowel. Grrrrr. Hopefully you can see the cake with the link I posted. Sandra the straw is a good idea. But I’d probably look at it and say….what’s that doing there!! I’ve started leaving myself notes to remind myself not to forget the dowels.
https://www.facebook.com/243590725678622/posts/4331290733575247/
And kakeladi/Lynne, my sister took after my parents, BIG RVer’s. My parents traveled everywhere. Then when they retired, sold the house and spent 6 months in Texas, Brownsville. Six months at a retirement trailer park here in Ontario. About an hour from me. When I got married, there was no family home to take pictures. Sure wasn’t doing at the trailer park for wedding pictures. My sister has followed suit, doing identical to my parents. With Covid, my sister/husband has decided to for go the trailer in Texas. Wasn’t forthcoming on exactly what that meant. Selling? Staying in Canada permanently all winter? We don’t communicate, so gots no idea.
And Regina
Your daughter Anna, is this a sabbatical or is she entering the convent to become a nun? Will pray. Hard to let your children go. Even in a life of God’s service.
lynne, re: the chapple pie -- blame it on the two hour time difference -- woulda spoiled your lunch -- hahahaha --
but yeah, salt! back in the day, I baked salt free bread for sale -- then I read this old testament verse Leviticus 2:13, Season all your grain offerings with salt to remind you of God’s eternal covenant. Never forget to add salt to your grain offerings --
so of course I forgot once on this very large bread order, enough to make hundreds of sandwiches -- my boss at the time made me reopen the cleaned, closed bakery and bake a whole new batch -- and I mean rising time and all-- still p.o.'d about that 
was up late late late!
and I rarely put salt in my icing -- just goes against the grain somehow --
but I thought of another one -- I usually forget to use the almond extract in my wasc or any additional flavoring -- but the flavoring in the icing makes up the difference --
june, oh wow cutest cake! looks ready to dip in caramel and take a juicy bite -- well done!
what a treasured memory, baking with your mom!
I always add a bit of popcorn salt to my frosting and, for sure, any yeast breads. I also always add almond to most cakes, except chocolate, 'cause I LOVE it!
K8memphis/Kate
Thanks for the compliment on my wee cake. My friend loved it. And I’m soooo thankful I baked by my Mom’s side. I learned so much.
And salt…in my cooking….zero. Hubby has high blood pressure. We add afterwards if necessary. I never add salt to my icing, never felt icing needed it.
And Sandra, I too put almond extract to most of my cakes, accept like you, chocolate cake. Use the wedding bouquet flavorings…almond, vanilla, butter flavour, and bit of lemon. Some recipes call for cherry, but I don’t add that. It’s too overpowering to the other flavours. I always get into trouble from my daughter because she really dislikes the taste of almond extract. So when I make a white/vanilla cake for her, she always reminds me…..NO ALMOND, just vanilla please!! Ha Ha.
June, almond is my favorite flavoring for cake. When I make coconut cake, I make a white cake flavored with only almond and so is the icing. It is so good with the coconut.
you guys need to beware of marzipan — truly an almondrific controlled substance — mmmmmmmmm mmmmmm
I mean I would get hooked on it whenever I decorated with it
Yes, -K8! I made marzipan a few years ago, for the first time, to cover a fruit cake, European style and fell in love with it! My next project is a Bakewell Tart. They sound so good.
i got to make some big chocolate leaves and a bunch of marzipan fruit to replicate an autumnal cake in a magazine photo -- i loved that cake -- then the marzipan was perfect for piano keys -- and i used it for some converse shoes -- then i had to go on the wagon [hysterical laughter heard offstage]
K8….on the wagon…tooooo funny!!! My Mom used marzipan all the time. Covered our fruitcakes. I never liked either fruitcake or marzipan growing up. I actually didn’t have fruitcake again until I cut up to give out at my wedding. Discovered how scrummy it was. And Sandra…my Mom made THE BEST Bakewell tarts. They are basically a giant fern tart or maid of honour tart…the Canadian name. We started watching GBBO from the beginning. On season 3, I saw a treacle tart. My Mom never made that. Didn’t really appeal to me….breadcrumbs + lemon juice + golden syrup??? (Lyle’s of course). But might taste better than it sounds.
June, I first heard of a Bakewell tart watching the GBBO but have seen recipes since. I already have the ingredients. It sounds divine to me. I saw them making the treacle tart too, but don't know what it is. Form seeing them bake, I had the impression that treacle is what we call black strap molasses, which I do not like. I love regular molasses, but black strap just tastes burned to me.
Sandra
Treacle is basically golden syrup…Lyle’s, which is either sugar cane or beet sugar. Golden syrup is also referred to as light treacle. Used for pancakes, baking, etc. Always had Lyle’s in the house growing up. When I was a teen Mom had switched to corn syrup.
Yes Regina, did your daughter get off to the convent?
Thanks, June. To my knowledge, we don't have golden syrup either. We have Karo corn syrup in white (clear) and dark, which is a lot darker than golden.
Sorry dear ladies I have been off! I have been trying very hard to keep myself in one piece for my own sake and the rest of the kiddos!
Yes, my dear daughter made it ten days ago, daddy made the trip with her from NJ to MO and left her in the hands of Mother Abbess. We might not hear from her in months. She is entering as a candidate now, in a couple of months (or hard work, prayers and perseverance) she will receive a simple postulant habit, and in a year she will become a novice, in full habit with a white veil!
If you look at my gallery, I have made several cakes for the nuns. My daughter was sooo ready...but I was not.
I'm making some bread today to keep alive the sourdough starter she left on the fridge, I'm keeping the dough runny with my tears!
Thanks for your prayers and sweet words, friends like you are the answers to my prayers during this rollercoaster.
I love you girls, really do!
Reggis
oh, reggie, that's breaking my heart for you -- wow -- she's a very dedicated and faithful young lady -- I can only imagine how difficult it is --
hey, measure out a little less salt for the bread!!!
Sandra
We still do have Lyle’s golden syrup in Canada. Not as prevalent as in 50’s/60’s when there were more Brits. We have several British stores, so easily found there. https://www.lylesgoldensyrup.com/ I googled and there isn’t an American equivalent. We have an equivalent in a Canadian brand…Rogers golden syrup. We don’t have Karo brand syrup in Canada, but other brands that are similar.
And Regina, I can’t honestly imagine. You know she is in God’s hands. Still in all, hard to go months not to see/talk to your daughter. Bake, eat, pray.
Anna, this brings back long ago memories of watching my skinny, little girl walk under the huge, granite arch at The Air Force Academy which read, "Bring Me Men". I thought my heart would break and I cried all the way home from Colorado. The last thing I said to her, screaming as she walked under that hateful sign, was, "If you don't like it, you don't have to stay! I will come get you." I know it is much harder for you because you will not be able to see her very often, but I know you are proud too. I've got you snuggled in my heart, my friend.
Goodness Sandra you did WHAAAAT? Ma'am, you are brave indeed, were you able to sleep from that day on? Because I have been sleeping better knowing where my dear daughter is at, and knowing the life she is having... But definitely the sign of "Bring Me Men" will be the cause of unceasing nightmares! I'm glad you (and she) survived!
Thanks dear all for sharing, You all hit the wall before I did. It has been enriching and encouraging to read your lines, and to realize that we mothers love our children dearly, but they do not belong to us.
By the way, and to add to the original subject of the post...I'm another marzimaniac...!
And boss, I followed you advice on the salt...the bread was tasteless! I loved your motto, "Bake, eat, pray" I have to put a frame with such wisdom in my kitchen!
Cheers ladies, life goes on!
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