[chocomouse]

Skeptic, I know that some people freeze milk - maybe you should consider doing that? I'd try it, and put it in 1/2 cup or 1 cup portions, depending on how you might use it.

[chocomouse]

I made salads for dinner: seafood, and ditalini with celery, onion, orange sweet pepper, peas, and cheddar with a honey mustard dressing, and leftover broccoli salad.

[chocomouse]

Dinner was boneless pork chops pan-fried with sliced apples and onions; and roasted veggies: brussels sprouts, carrots, potatoes, squash, onions, and sweet red peppers.

[chocomouse]

I made focaccia and topped it with KAF's "The Works".

[chocomouse]

That sounds delicious, Skeptic!

[chocomouse]

I just remembered (golden age memory - my brain is like a sieve some days) seeing this not long ago on the KABC website:

"The easiest way to fill this pan is to use a plastic bowl or dough scraper to pick up the dough, spread it into the wells, and then flatten out the dough by running the scraper across the top."

Maybe that means to pat the dough into a rectangle the size of the mini-scone pan first, then pick up that rectangle and lay it on top of the pan? or just spoon up gobs of dough and randomly distribute them on the mini pan and then push the dough into the wells with the scraper? Their description is pretty vague about how to "pick up the dough"!!

[chocomouse]

Now, I cannot remember if I use the 1/4 cup scoop or a scoop slightly smaller than that, maybe it is a 2 tablespoon scoop, but not sure. It is kind of tedious to push some of the scooped dough into the corners of the triangle; I use a table knife or a clean finger! I actually think the mini-scone pan is a waste of money, in hindsight. It would be less stressful (and less time?) to pat the dough into a square (8 x 8 is my guess) and using a dough scraper to cut it into squares and then in half for triangles.

[chocomouse]

I made corn chowder for dinner.

[chocomouse]

I made Peter Reinhart's recipe for Onion and Wild Rice bread again today, and shaped it into rolls, some to go with our Duchess soup for dinner and the remainder into the freezer for future soup meals.

[chocomouse]

That brownie looks so good, Joan, I could eat it right off the page!

[chocomouse]

Dinner last night was salmon, plus butternut squash and baked cauliflower from the garden. The night before we had spaghetti squash with tomato sauce, peppers, and onions, also from the garden. Using home grown veggies saves a lot of money at the grocery store! However, I'm not about to get some chickens just because the cost of eggs is still up around $4.79 for a dozen large white. My plans for today include planting, in the sunroom, more lettuce and spinach, and an assortment of herbs.

[chocomouse]

Today I baked apple-cinnamon scones and chocolate chunk oatmeal cookies.

[chocomouse]

Haddock, green salad, and leftover potato salad tonight!

[chocomouse]

I've used the mini-scone pan, generally about once a month, or 10 years, I think. It takes a little more time to fill the "wells" than it takes to pat out the dough and cut into whatever shape(s). However, the size is great for portion-limiting. I use the cookie size scoop, then the back of a spoon to fill the corners. I feel it is well-worth the expense. Are you looking for other ways to use the pan? I suppose you could use it to bake triangular cupcakes? I'm sure others here can come up with more ideas!!

[chocomouse]

I have a lot of cookbooks also - commercial books by "known" authors and spiral-bound books from mostly women's groups. Except for a few recipes from some of them, I rarely use them. A couple of weeks ago, I pulled out my Moosewood Restaurant Cooks at Home and am determined (when life settles down) to select a few recipes to make. I'll let you all know when that actually happens! If there are any apple recipes in the book, that might be soon!

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