[BakerAunt]

And now there is a pretzel recall from Frito-Lay (might contain peanut residue)

http://www.msn.com/en-us/foodanddrink/restaurantsandnews/frito-lay-issues-recall-for-pretzel-products/ar-BBtYItx?li=BBnb7Kz&ocid=UE01DHP

• This reply was modified 8 years, 6 months ago by BakerAunt.

[BakerAunt]

Perhaps great-grandmother was using a flour that is closer to bread flour in protein?

[BakerAunt]

Cwcdesign: BB&B was carrying the USA pans (ones that KAF has, only with their logo), and those should be 2-inches deep.

[BakerAunt]

Mike asked the question I was also wondering about: What do you do with the cooked egg whites? I cannot imagine the thrifty bakers and cooks of yore wasting them.

I remembered seeing hard boiled egg yolks in one of Mumpy's recipes, so I have posted it in the recipe section, along with the comments people made about it.

• This reply was modified 8 years, 6 months ago by BakerAunt.

[BakerAunt]

I'm so glad that I bake my own treats. In my grad school days, however, I would occasionally treat myself to those little donuts--either the powdered sugar or the crumb ones. I would be good and only eat two or three at a time.

• This reply was modified 8 years, 6 months ago by BakerAunt.

[BakerAunt]

My husband was fascinated when we found a 25 pound bag of white wheat in Walmart in Plymouth, Indiana. We had never seen that before. I believe it was the Montana brand.

[BakerAunt]

Thank you, Wonky! I will copy this recipe and put it in my "to bake" file. You have definitely made this recipe your own, and that is what baking is all about!

[BakerAunt]

Mike: I made a list of the people whose recipes I have and posted it on Zen's site. All the ones I saved are Word documents. I did my best to get rid of the KAF formatting stuff; I was rushing at the end, so I need to go back and check. When I'm home next week, I would have some time to start posting some of these recipes. I'm not quite sure where to start. If anyone wants to look at the list, I'm open to suggestions. I also hope to post some of my own recipes that I never got around to posting on the Baking Circle. Ironically, this was the summer I planned to imput some of them.

[BakerAunt]

Hi, Wonky,

Actually, KAF said that the recipe box, with all of our recipes, would go away. I checked what I have, and I do not appear to have gotten yours in my haphazard saving in the last days of the Baking Circle. (I was also having internet issues.) However, Zen saved everything, and Sarah (Swirth) saved a lot. There may be other people, who were saving here and there as I was, who saved your recipes. I want to look at your Amish bread, so I hope we will hear from someone.

[BakerAunt]

What makes me sad is that we have been dispersed. There are people that I do not "see" on this site or on Zen's site, and I miss them.

Like you, I will continue to buy KAF products that do the job. I no longer, however, have a warm feeling about the company; instead, I feel indifferent, the way I would with most companies with which I do business. For years, there was a sense that we in the Baking Circle were important to them, so finding out that we are not was like having the rug pulled out from under our feet, and we never saw it coming.

Mike's and Zen's sites do offer us possibilities that we did not have at the KAF site, so I plan to focus on those and eagerly await additional developments on both. In the meantime, everyone, start your ovens and bake, or cook, or make jam, and then come here and tell us about it!

[BakerAunt]

Here is some additional information:

http://www.msn.com/en-us/news/us/recalled-general-mills-flour-largely-comes-from-missouri-plant/ar-BBtLfhU?li=BBnbcA1&ocid=UE01DHP

[BakerAunt]

I will have to look at that ATK book on preserving. I do have the Ball book. Last year I made jam for the first time but ran into an issue with the blueberry pie filling (did not make enough for the quart jar that I had sterilized, which I ended up freezing instead). People on the Baking Circle told me that blueberries have a lot of water in them, so I would need to make a larger recipe. It would be fun to branch out into other food items.

• This reply was modified 8 years, 6 months ago by BakerAunt.

[BakerAunt]

It's now back up.

[BakerAunt]

Well, there is no way to prove from which grocery store in town I bought it. Those receipts are long gone. I will use what I have.

[BakerAunt]

I have eaten at more than one restaurant (usually when we have a job candidate in town) where the food was too salty. I also make my own chicken and turkey stock, and I do not add salt. I've not made beef stock. I cheat on that with the Penzey's concentrated beef stock, which is lower in salt than most others. As I only use it for stew and the occasional roast, that seems reasonable to me.

I have overdone the less salt. Recently, I have started sprinkling a little (a couple of grinds of the salt mill) on chicken and salmon when I roast it, and the salt brings out the flavor. I also like a bit on buttered sweet corn on the cob.

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