I remembered that I have some millet flour in my freezer. I bought it for a King Arthur recipe for scones, which I made and found underwhelming, and so it sat in the freezer until today, when I decided to try a new bread recipe that called for about 2/3 cup. If we like the recipe, then I will be able to "use it up!"
I've temporarily given up on "Use It Up". We've had an unexpected death in the immediate family, 45 year old brother in law, that has put our schedule of family gatherings up in the air. Now, I'm just hoping to make a couple of meals and a few cookies. I'll refocus in the new year.
I just used up the last of my sparkling sugar coating my third batch of Bourbon Balls - the cookie crumbs are also used up. The best by date on the sugar (from KAF) was 2015 - but it's sugar and no one has gotten sick from either of the last two batches - a little tipsy maybe.
I think that the non-melting sugar I used on my Pfeffernusse was 2019, and it was fine. My sparkling sugar is probably as old as yours, but I bought it in a bag, then moved it to two empty sparkling sugar containers I had saved, so I have no idea how old it is, only that it works! We shall see if the pearl sugar, which is at least six years old works when I try it on a recipe this weekend.