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My meatloaf, that I learned to make from my Mom, also has oats and an egg. With such a large family, it was also a way of stretching the meat in a healthy way. She liked to add an 8 ox can of tomato sauce, and sometimes even a bit of evaporated milk, along with onion, celery, and bell pepper. In addition to being a binder, I think that the oats help with the cholesterol from the meat and egg.
Once milk is cooked, I don't think that it would go bad. It should be able to sit out, just as many baked goods do that have milk products cooked in them.
Thanks Swirth for the link to a less expensive source.
A person who bought one of the gingerbread houses yesterday told me that she plans to freeze it, and when younger grandchildren come for Christmas, she will take it out and let them decorate it.
I keep my pastry flour in the refrigerator, in Tupperware, once it is opened. I mostly use Bob's whole wheat pastry flour, which costs less than KAF's.
Bob's Red Mill does offer free shipping, but you have to buy $50 worth of products, and it does not include 25# bags of flour, although you can buy a case of various products, and buying a case brings the price down. In addition to their whole wheat pastry flour, I've used their barley flour, whole wheat flour, brown rice, and I love their oats. I also have bought some of their whole grain cereal mix, and I like the vegi-soup packages of various lentils and peas with barley. I expect to order more from them once we move to northern Indiana.
