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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?
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.
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.
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.
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.
