[BakerAunt]

My husband has some handwritten recipes from his mother and grandmother, so I will try photographing them in order to preserve them. I can read these well: the issue is that there are not the kind of directions that recipes today have. I'll look at them again when we are back in Indiana.

My mom was a "modern" woman: she liked to type her recipes. As for her mother: I don't recall her ever writing down a recipe.

[BakerAunt]

Well, it's not home milling, but lots of bakers now are investigating milling their own grain:

http://www.npr.org/sections/thesalt/2016/08/24/490120509/bread-grains-the-last-frontier-in-the-locavore-movement

[BakerAunt]

Lately, the only roasts I've done have been in the crock pot--usually to avoid heating up the house, or because I won't be home. . I wonder if I can stop searing it? It's been a while, but as soon as cold weather comes, I'm going to do a roast in the oven again.

[BakerAunt]

Does anyone know if Dachshundlady's Facebook site is having similar traffic issues? I don't do Facebook, so I cannot check. I, too, worry that we have lost the core of the BC people, and that has surprised and saddened me. It's not that there were too many places set up--Randy's blog, Zen's site, Dachshundlady's Facebook site, and Nebraska kitchen. Randy closed his blog due to lack of activity, and Zen's site seems to be going the same way. There just does not seem to be the will or the interest in staying together to discuss baking and cooking.

Mike: Is there anything that we regulars can do to encourage traffic?

• This reply was modified 8 years, 7 months ago by BakerAunt.
• This reply was modified 8 years, 7 months ago by BakerAunt.

[BakerAunt]

Traffic has really fallen off at Zen's site. I seem to be about the only person posting, and not a lot of people are reading posts either.

[BakerAunt]

The crackers are still crunchy six days later--a testament to the recipe and to Tupperware. The taste develops nicely about a day or so after baking. At some point I will try this recipe with the KAF Harvest Grains Blend. These should be good for parties with cheese or dip, but they are tasty without any toppings.

• This reply was modified 8 years, 7 months ago by BakerAunt.

[BakerAunt]

Cwcdesign--Oddly enough, ketchup is not a problem. Or maybe it's not odd, since ketchup has very little tomato in it!

Thanks for the references to the books. I will check them out. I mostly use the slow cooker when it is hot and we do not want to turn on the oven. Otherwise, I usually find it just as easy to cook on the stove top. I'm still working with the 3 1/2 quart crockpot that my Mom gave me over 30 years ago. (It's a Montgomery Wards!)

I'm also wondering about adapting some crockpot recipes to cooking in a heavy pot (Le Creuset, Staub) on the wood stove in the winter in Indiana. I've made great soup that way.

• This reply was modified 8 years, 7 months ago by BakerAunt.
• This reply was modified 8 years, 7 months ago by BakerAunt.
• This reply was modified 8 years, 7 months ago by BakerAunt.

[BakerAunt]

I was hoping Ratio, by Michael Buhlman, would have an answer, but in his chapter on cookies, he does not even include salt in the shortbread recipe and says if one uses a good quality butter, one does not need it. (I hear confess to using the unsalted butter sold by Walmart.) He does have a rolled sugar cookie recipe that is close to the Fancy Flour one, but his only uses 2 cups of flour rather than 3.

I found in Bakewise, by Shirley Corriher, that "a pinch of salt brings out sweetness" (p. 407), but the recipe above has more than a pinch of salt already. It must have something to do with the amount of flour in the recipe (and maybe the baking powder?).

[BakerAunt]

Cwcdesign: When you get that Honey Garlic Chicken recipe perfected, please post it. I'm trying to expand my crockpot repertoire with foods my husband can eat. Tomato-based and/or spicy are out, and a lot of the recipes in my big crockpot cookbook start off with Campbell's soup, which I'd like to get away from. (I'm thinking this cookbook will be going into the yard sale.)

[BakerAunt]

Happy, happy birthday, Cindy. We think of you often, and you inspire our cooking and especially our baking.

[BakerAunt]

I don't know about sugar water, but I recall a friend who would not use the microwave for heating water for tea, since she said that it "took the air out." Her father had been in the tea business, so I assumed that she had a reason for her statement. Judith was British, and she was precise in her tea brewing.

• This reply was modified 8 years, 7 months ago by BakerAunt.

[BakerAunt]

Almost every bundt cake I've made bakes faster than the recipe specifies.

[BakerAunt]

Now I just have to remember what new recipes I uploaded....

[BakerAunt]

Wonderful work, Rottiedogs. I've posted all the recipes that I have. I need to look over the threads again, and see if I have any more.

[BakerAunt]

I used the muffin tin because with the amount of baking soda in the recipe, I knew the batter would be flat the next day. With regular pancake batter, I can usually get away with holding it for an additional one or two mornings.

The pancakes I made with the waffle batter were absolutely wonderful--very light with slightly crisp edges, and oh, so easy to flip over. (I made large ones the size of my 8-inch skillet.) I will probably use that waffle recipe for pancakes again.

The waffle maker I have at home is a Vitanno (spelling?). I bought it as a present to myself after a horrid drive home from Moses Lake to Spokane after a major snowfall. The one good moment of that trip was the waffle breakfast with plenty of syrup before I began the drive. That was 1990. It's a two-space Belgium waffle maker, and it takes up very little room. I hope it lasts a very long time, because I don't like what I've seen advertised.

• This reply was modified 8 years, 7 months ago by BakerAunt.

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