[BakerAunt]

I think that you would be fine doubling a loaf and baking it in a bundt pan. It might be a little trickier if you were going the other way and taking a recipe designed for a bundt pan and using it as a loaf cake. I seem to recall Cass telling us that Bundt cakes can break some rule because they have the additional inside pan area and that helps with structure. Maybe he will see this post and chime in.

[BakerAunt]

Luvpyrpom--did you cut circles of parchment and plop in the muffins? I'm intrigued.

[BakerAunt]

These sweet rolls are wonderful. The original recipe used fresh blueberries pressed into the dough, and it can be a struggle keeping them all in--along with the spice-sugar filling. While the pie filling was a bit messy--and I worried about it soaking the dough--it was actually less messy than the other method. I did crowd the 20 rolls into a 13x9 inch pan, so that may have also kept the contents together. The blueberry pie filling did not leak through the sides.

I also altered the dough recipe by using buttermilk for a cup of the water and substituting in 2 Tbs. of honey for 2 Tbs. of the 1/4 cup of sugar. I also added 2 Tbs. flax meal. I want to see if the honey and buttermilk will keep the rolls softer longer.

My husband had two, after his oatmeal this morning. He is off to the woods to work. I had three, so the dog and I did a one hour walk before the heat and humidity set in, and I'll be eating a light lunch.

[BakerAunt]

I put my baking soda in Tupperware. I do label it with the expiration date. I've not had any problems.

[BakerAunt]

Mike--if I had read your answer before I started the dough, I would have followed your suggestion. I did use a sweet roll dough that is not overly sweet and has some whole wheat flour, and the pie filling is one that I made, and so is not too sweet. I'll report on how it comes out.

[BakerAunt]

Italian Cook: You might also check to see how old your baking soda is.

[BakerAunt]

Hi, Cwcdesign,

Here is Mike's post: https://mynebraskakitchen.com/wordpress/forums/topic/chicago-style-pizza-dough/

We really need a better sorter on the recipes. I think that I found it on page 9 or so of "pizza." The sorter also picks up kidpizza's name and includes those posts.

• This reply was modified 9 years, 7 months ago by BakerAunt.

[BakerAunt]

We arrived in Indiana to find that the blackberry bushes my husband took from his woods and planted on our lakefront are yielding a nice supply of berries. My husband also found some black raspberries in his woods. I expect to be making jam sometime next week, but I want to go to the blueberry picking place first, so that I can use them for any shortage on the amount of fruit.

[BakerAunt]

We also have ruby-throated hummingbirds in northern Indiana. They like our lakefront, as my husband has been putting in native plants--not something the neighbors understand, and the other day one asked pointedly when we will "landscape." There appear to be lots of little insects for them. My husband noted that they seem to be trying to build a nest in a back tree, which concerns him because it is not protected from the winds we sometimes get here.

• This reply was modified 9 years, 6 months ago by BakerAunt.

[BakerAunt]

Hello, Everyone,

We finally got internet access five minutes ago. It turns out that ATT is no longer supporting DSL in this area but is not allowed to do broadband here. (Apparently, companies here have territories assigned to them.) Four calls to ATT did not tell us this--and yes, they continued to charge for the non-existent DSL. We finally found out from someone at the ATT phone store who was honest about the issues. So, we have divorced ATT for internet and married a new ISP for the Indiana home. I see that Rottiedogs is doing David Lee's recipes, so I will need to look and see whose I still have to add. First, however, I will need to get caught up with work e-mail, and read the new posts here. And my husband wants his turn on the computer.

It's good to be back. I've really missed everyone. I look forward to posting the new baking and cooking threads later this evening.

BakerAunt

[BakerAunt]

Hmm. The best price that I've had is 99 cents for a dozen at Walgreens. Of course, I do have to go through several cartons to make sure that I'm not getting any that are broken.

Here in Indiana, I paid $1.69 for an 18-pack.

Now, what is up with butter? I think it was around $3.60 for the Walmart brand, and the local grocery is at around $4.50. I'm tempted to buy the 2 pound roll of butter and put it in a tight sealing container, and just weight as I need it.

[BakerAunt]

I also miss Livingwell. Reading through old posts reminds me of the cheerfulness she always brought. I keep hoping that she will join at one or both sites.

[BakerAunt]

Yes, I remember that too, but I don't think I have it. Let's hope that Rottiedogs snagged it.

[BakerAunt]

The expiration date is December 2017. The grocery store only had 5 pound bags for around $4.18, so a smaller bag, at lower price, seemed a good trial option.

Cass may discuss bleached flour in the cake lesson thread that I posted. Actually, I combined four related threads into that one, so I'll have to look through it and see.

I did find on my flashdrive a discussion of cake flour (when KAF discontinued selling Queen G. flour to the public), and I've posted it.

• This reply was modified 9 years, 7 months ago by BakerAunt.

[BakerAunt]

It is posted in Zen's recipes as well. I have a printed out copy of the recipe from Sarah's thread, so I will include it.

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