[BakerAunt]

I tried using Stevia in a recipe and hated the taste. I gave the bag away to someone who wanted it.

[BakerAunt]

Italian Cook: You raise a good point about smaller as opposed to larger butternut squashes. I'll remember that. Your post also reminds me that I have three on the counter that I need to process.

I have used vegetable peelers--the wide ones--to peel the skin of butternut squash. I have also cut the squash in half and roasted it cut side down on a rimmed sheet lined with parchment. When it is tender, I leave the skin and dice just the squash, which I then peel off. I thought that roasted butternut squash had a nicer flavor in soup.

[BakerAunt]

If you read Jasper Fflorde's Thursday Next series, there is a company called Giant that is out to control all commerce AND government. I'm pretty sure that satire is directed at Amazon.

[BakerAunt]

Cwcdesign--I just opened a bottle of boiled cider that supposedly expired a year or so ago. It smells as it should, so I used it, and it tasted as it should. I refrigerate it after opening.

I've had opened cheese powder that I've used beyond the expiration date, and it has been fine. If it passes the smell test, use it!

I've also used instant Clear Jel beyond its date, but I'm not sure at what point it will stop doing what it is supposed to do.

I've had flour in the freezer past its supposed expiration date, and it was fine.

I read somewhere that manufacturers are required to have expiration dates on products--even something like baking soda, which Frick explained to us NEVER expires.

[BakerAunt]

I also baked my version of Antilope's Vienna Bread, since we are nearing the end of fresh tomato season, and I must have my Bacon and Tomato sandwiches.

[BakerAunt]

Well, I'm not sure another 5 minutes would have made much difference. While it is a cake on the outside, the inside is reminiscent of pumpkin pie.

Here is the recipe: https://www.bakefromscratch.com/pumpkin-cake-with-brown-butter-streusel/

Theirs does look bit more cakey than mine, but it also seems to have sunk a bit in the center. I used homemade pumpkin puree--but I did weigh it for 15 oz. Mine was probably a bit more watery than canned, but I've made this substitution in other pumpkin recipes without a problem.

I'm going to ask Cass about it. I note that the sugar does far outweigh the flour, and I recall that causing problems for me in another recipe that he then balanced.

The flavor is actually wonderful, and that streusel topping superb, so I would like to figure out how to bake the cake successfully.

ADDENDUM: The online recipe says it is supposed to be a "pumpkin pie like" cake. NOW they tell me. They say THERE (not in the magazine I worked from) that for a more traditional cake, use only 1 cup of pumpkin. So, what I ended up with is correct, except it could have baked another 5 minutes.

• This reply was modified 7 years, 6 months ago by BakerAunt.

[BakerAunt]

Mike--I always giggle when I watch that clip.

[BakerAunt]

On Saturday afternoon, I baked a new recipe: "Pumpkin Cake with Brown Butter Streusel," from Bake from Scratch 4.2 (Fall 2016), p. 45. I baked it exactly except for substituting in 2/3 cup white whole wheat flour (flour total in cake is 1 2/3 cup). I also used homemade pumpkin puree from the "peanut pumpkin" I processed last week. In making the streusel, which includes roasted salted pumpkin seeds, I initially burned the butter instead of browning it and had to throw that butter away and start over. The cake did come out of the pan nicely after 10 minutes cooling, but next time, I'll probably let it cool for 15 minutes. I was not sure about cooling it on a rack, so I inverted it back onto another plate to cool. It has sunk a bit in the center, so even though it tested done at 55 minutes, I probably should have baked it another 5 minutes.

[BakerAunt]

Friday evening, I made salmon patties to go with the leftover roasted potatoes. There will be enough for Saturday evening as well.

[BakerAunt]

Here's another story, this one on the dried pasta industry in Italy:

http://www.saveur.com/dried-pasta-ftw

[BakerAunt]

The weight, however, should be the same. It would be interesting to see if it measured the same.

I've used and liked the C&H Baker's sugar, but here in northern Indiana, the brand is Domino's. I think that they are the same company, as I have had sugar coupons good on either brand. I will have to look next time to see if they have the Baker's sugar.

• This reply was modified 7 years, 6 months ago by BakerAunt.

[BakerAunt]

Aaron, if you are melting the chocolate and the butter, you could stir in the sugar after you do so, and "melt" it.

Another possibility: put your sugar in the blender or food processor and process it so that it is finer.

[BakerAunt]

Italian Cook: Here is the link to their recipes:

http://www.fancyflours.com/category/recipes-and-projects?utm_source=Fancy+Flours+List+%232&utm_campaign=4e56bb513f-jack_09_27_2017&utm_medium=email&utm_term=0_f465417f5b-4e56bb513f-232950785

The "No Fail Sugar Cookies is under their basic recipes. I like them because they do not spread and loose their shape.

[BakerAunt]

Yes, cookies are definitely what excite young children. One of my friends often talked about her aunt who gave her and her brother EACH a shoebox full of cookies every Christmas. Just think, your own box of an assortment of cookies that you did not have to share with a sibling!

Let us know, Italian Cook if you try the edible wafer paper and how it turns out. I do like Fancy Flours for some ingredients and baking items, and their service is excellent. I bought the topper for our wedding cake from them. I also prefer their sugar cookie recipe, although I increase the salt.

[BakerAunt]

On Wednesday, I tried a new recipe: "Brickle Bars," from Better Homes and Gardens New Baking Book (1998), p. 219. It is a variation on their "Easy Fudge Brownies," except that 3/4 cup almond brickle pieces and 1/2 cup mini-chocolate chips are sprinkled on top before baking. I'd describe it as a fudgy brownie with a candy coating on top. I lined the pan with parchment paper, so that I could remove them for cutting. I will bake this recipe again.

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