HI in His Hands-- I have tried a little baking, but I need to use a stand mixer to help stir heavy doughs like cookies, etc. But, it works GREAT! I like to find cooky recipes that require rolling teaspoon size dough in my hands, like Mexican Wedding Cookies ( alos called Russian tea-cakes--you know, the ones that have about a pound of butter and confectioner sugar and chopped walnuts, ehn you re-roll them in confectioner sugar afer they have cooled).

I also like baking things like corn-bread that do not require very good mixing!!
And experimenting with adding different cheeses, chopped jalpeno peppers, etc. just for variety.

Rather than baking big batches of egg custard, bread-pudding, etc in one big dish, I do them in small ramekins, and use smaller aluminum pans for the water-bath part. That way, nothing is too heavy (i put the pan in the oven FIRST, then quick add a few ramekins to each water-bath pan.)

I would like to try bread in the stand-mixer, and then see how well the kneading part goes on my own. I might start with pizza dough, because I don't think it takes as many kneading/let rise/knead again steps.! (repetitive stuff is a little rough on the carpal tunnel). With the pizza-dough, one can make focacchia, stuffed calzone with all kinds of great ingredients, and I think that the dough can just be shaped by patting, rather than trying to use a rolling-pin. Just the FEEL of the soft dough in one's hands might be wonderful!!

Wha has helped me a LOT in the kitchen is using a food-processor for chopping/grating/slicing, as well as electric can-opener and the "Lids Off" Bottle Opener.

Because casserole dishes like lasagna, etc. can be pretty heavy to get in and out of the oven and CLUMBSY to handle, now I just use smaller dishes, and also the noodles that you don't have to pre-boil. Just make the sauce a little "juicier" so the dry noodles can absorb the excess. I usually make the sauce one day, then do the assembly work the next so it is not too much prolonged activity in one day.

Well, I never WAS able to make a decent pie-dough, so I just use the frozen ones, or graham cracker crust! (pre and post-injury...just do not have the "knack"!)

I also use a crock-pot a lot, and then just transfer the portions into smaller containers that can be zapped in the microwave, or stored in the freezer.

One of my "winter hobbies" has been collecting recipes from magazines, etc., and then putting them into folders according to category, which also means categorizing them by "this I can do NOW -- not to challenging", and this recipe requires "further thought of how to do it in the future" and thinking about how to make it easier by breaking it down into smaller steps or tasks. (I call that folder my 'wish book')...!

And, my NEW "winter hobby" is looking on the web for really cool, pre-formed water-ponds, plants, garden"gadgets", wild-flower seeds, and those roll-out flower carpets (sorry , off-topic) and veggy seeds that are easy to grow in a SHORT summer season (maybe zucchini), and perhaps a small, light-weight "pop-up" greenhouse. (No assembly required!)
Maybe I will be able to get a good crop, and make "baked zucchini" or zucchini bread before the squirrels and blue-jays raid thm!

You started a GREAT thread, In his Hands!!!! I bet before too long, it will be EIGHT pages, and running!!!!!! THANKS!!!!!!