[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, 10 months ago by BakerAunt.

[BakerAunt]

Hi, Aaron--good to see you here.

The baking soda ought to "tame" the buttermilk taste. (I think that I read that in Bakewise.) Usually it's 1/4 tsp per cup, so with 1/2 tsp. you may be able to slide it right under their noses--just be sure to hide the bottle.

[BakerAunt]

I googled turbinado sugar. Am I correct that it is the same as "sugar in the raw"? Any brand suggestions?

[BakerAunt]

Batter breads can also be made in mini-loaf pans and frozen for the occasional quick treat.

Congratulations to Mike's wife on losing those 30 pounds and becoming healthier. And congratulations to Mike for supporting her quest for better health.

[BakerAunt]

I've started keeping a baking a cooking log on the computer. It not only helps me with remembering what I did for the "What Did I Bake," and "Cook Anything Interesting" threads, but I include additional notes about recipe changes--what worked and what didn't. When a change becomes permanent, I write it into the recipe.

It's my low-tech solution to what kaf-sub-rius used to do with excel spread sheets. I do miss him and all our other baking friends from the closed Baking Circle. I also found, and continue to find, the BC threads useful for recalling suggestions from others and what I'd done. Others may use them the same way. Mrs. Cindy was very pleased that her "In Search of the True Southern Biscuit" is on this site now.

[BakerAunt]

The pie was delicious. Next time, I will use more than 1/4 tsp. cinnamon and 1/8 tsp. nutmeg--maybe double that amount for six cups of peaches, since the spice disappeared. I will also check the original recipe, and maybe follow it. The filling holds together, which is nice after my two soupy (for two different reasons) blueberry pies. Eating a piece does remind me of all those pies--although this one has much better crust than those I baked years ago in California.

As for my husband, I think that he would have preferred a peach-blueberry pie, but he enjoyed his serving.

• This reply was modified 8 years, 10 months ago by BakerAunt.

[BakerAunt]

Hi, Wonky. It's good to see you.

Of course we want to see the recipe!

[BakerAunt]

Ok, I misunderstood.

Now I just need an occasion to bake this cake--and enough people to help me eat it. Did you use the Turbinado sugar? Is it really necessary?

[BakerAunt]

That cake looks wonderful. I need to print that recipe.

As for the baking powder, if it worked for the Cinnamon Toast Cake, it's probably ok.

We need Cass to weigh in on whether the recipe is in balance.

[BakerAunt]

I've actually had good luck with both TJ Maxx and Tuesday Morning. I've only once returned a defective item to TM, and I've never had one to return to TJM. I have noticed lately, however, that some of their appliances are now marked re-conditioned, so I would stay away from those. I do think that with any item from either store, it pays to look it over carefully. I wish that I had tried that waffle maker out when I first bought it.

[BakerAunt]

Any effort that encourages honey bees is great.

[BakerAunt]

Great pictures, Mike.

Buckwheat and bees--what a lovely combination! Those buckwheat flowers are beautiful.

[BakerAunt]

I seem to be on a roll. On Friday I left a tsp. of vanilla out of the KAF Chocolate Chip Zucchini Bread. It is still good, and I'm not sure that the vanilla makes that much difference, since the recipe uses honey, brown sugar, and cinnamon, as well as chocolate chips. I always thought that KAF had a vanilla obsession, and I could not figure out why they put it in some items (cannot recall which right now) that didn't seem to need it.

[BakerAunt]

I look forward to seeing pictures if the buckwheat field!

I will try this recipe again, but not for a while, as we will be heading back to Texas next week. I will try baking it longer. I may also try an overnight rise in the refrigerator for the first rise. I'll also look through my wholegrain baking books at home and see if I can pick up additional insights.

Note Added: Toasting it does give more flavor, but it is still not that dynamic.

• This reply was modified 8 years, 10 months ago by BakerAunt.

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