[BakerAunt]

I ended up using 2 Tbs. avocado oil to mix with the cinnamon sugar (1 cup sugar + 1 1/2 Tbs. cinnamon). It was a lot easier to spread it on the dough before rolling, and it kept the cinnamon sugar in place while cutting and placing in the pan.

I still had leakage, but it is a little easier to remove the rolls even with the leakage. I still might experiment in the future with lining the pan with parchment paper. I might also experiment with turning them out onto a platter. However, I do not have time for additional experimentation before the family reunion--even though I am certain my husband and I would be able to eat the results! I also want to take as little equipment with me as possible. I will be pre-mixing the dried ingredients, except for the yeast, so that I can dump the bag into the bread machine with the wet ingredients.

[BakerAunt]

Chocomouse--Did you mean that you replace all or some of the AP flour with first clear??

I baked my Whole Wheat Sourdough Cheese Crackers on Friday evening.

I then made up the dough for cinnamon rolls, using Mike's idea about mixing some oil with the filling. I will bake them for breakfast tomorrow.

[BakerAunt]

We had the rest of the leftover stir-fry for dinner on Friday.

[BakerAunt]

Aaron--I bought this bag earlier this year from King Arthur. It's a key ingredient in one of their rye bread recipes that I like a lot.

I was not impressed with the potato flour substitution in the Chewy Rye Semolina, so I will go back to 2 Tbs. of First Clear Flour in place of the whole grain improver to see if my impression of the difference is accurate. The texture seemed a bit less chewy and the bread slightly drier, and it had a slight depression in the center, although the latter could be from the slashing.

[BakerAunt]

I like the idea Mike. I'm going to experiment with perhaps 1 Tbs. avocado oil to 1 cup light brown sugar and cinnamon. I'll report back.

[BakerAunt]

I should add that I also pre-cook the filling (without the eggs) on the stove top, which likely reduces some of the liquid. I then whisk an egg into a small amount of the hot mixture in a small bowl before whisking it into the rest of the filling, then whisking in each additional egg.

A lot probably depends on your recipe.

[BakerAunt]

I use the USA pans. Although they are not non-stick, they do have some kind of clear coating that is susceptible to sharp implements and will also react with acidic ingredients, such as apple or blueberries.

I tried glass baking dishes--and my vegan cinnamon rolls bake in a ceramic dish--but I still had the sticking problem. I have had good results with some of my ceramic baking dishes for other sweet roll recipes, but my regular recipe calls for a 13x9 pan.

[BakerAunt]

Thanks, Mike and Len. I will be baking the sweet rolls at my husband's family reunion again this year. I want to protect my pans from anyone who might use a metal utensil to pry out the sweet roll. Leaving them in the pan works better for away from home where I do not have my storage containers and toting them along would be cumbersome. Parchment lining the bottom of the pans might be my best option in this situation.

[BakerAunt]

Joan--I had to use the 2% once. It did ok, but I prefer the slightly denser texture of the full-fat evaporated milk for my pumpkin pie recipe.

I needed to bake bread again on Friday, and my husband requested a repeat of my adaptation of the Chewy Rye Semolina Bread. I used 2 Tbs. of First Clear Flour in place of the wholegrain improver last time. This time, I substituted potato flour by weight. I want to see if it affects the texture.

[BakerAunt]

For dinner on Friday, I made Salmon and Couscous with Greek Seasoning. We had it with the rest of the green bean salad. While the flavors did not clash, I should have used dill in the couscous, so that there would not be such a noticeable difference in flavors between the couscous and the bean salad.

[BakerAunt]

I'm glad you got the site back up, Mike. Last night, my link to it had gone from "can't find" to "forbidden." I had to start typing the site name to get back here this morning.

[BakerAunt]

On Wednesday, I baked my Lime Pecan Biscotti. My lime tree has produced a nice little crop this year, so it is time to start using them. I was surprised that the rind on these limes is rather thick.

[BakerAunt]

For dinner on Wednesday, my husband pan-cooked some pork. I roasted some purple potatoes that I got from the farmers market several weeks ago. We had some leftover green bean salad as well.

On Thursday, I made stir-fry with leftover pork, deglazing liquid, soba noodles, and carrots, celery, red bell pepper (from our garden), green onion, mushrooms, a little bit of leftover zucchini, and broccoli.

[BakerAunt]

Well, the bananas are ripe just hard. It has my plant physiologist husband perplexed.

[BakerAunt]

I had a lot of cooking projects on Tuesday. I made yogurt. I also cooked a pot of black-eyed peas. I used a cup of the black-eyed peas in the Green Bean, Cherry Tomato, and Greek Cheese Salad we like so much. Our cherry tomatoes are running out in the garden, and we are unlikely to have another large batch of beans, and since the recipe takes a pound, we wanted to have it one more time. I also used the leftover roasted chicken breast to make a chicken salad. We had it on sandwiches for dinner, along with the green bean salad.

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