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I wonder if you could use regular dried milk from the grocery store.

Len, I believe that since the dried mil has been through all kinds of processes to make it shelf stable, it woudon't not revert back to milk as you would get from a carton. Have you ever tasted milk made from that ?

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The Great British Bake Off (or Baking Show on PBS) is my favorite. I'm so disappointed that when it moves from the Bebe to it won't be the same. Anyway, I was able to stream this year's after it aired and I think when it makes it to PBS you will all be very happy with the competition and the contestants.

I'll have to see if Hulu will air the American kne

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I actually just heard from Zen. She's been busy painting and it sounds like she's having issues with the host site (I think that's what it's called). She asked for the information for this site. I gave her the URL and Mike's email address. The boy child is looking at other jobs so she may or may not be staying put.

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You're welcome bakeraunt. I was able to package 6 bakers' dozens by cutting them straight across - I made them a little wider than ½" I also did the second bake with the biscotti standing up

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I've been trying lots of South Beach diet type recipes and forgetting to post about them. when I repeat the recipes, I'll try to remember. I did roast a turkey breast and it was moist and tender. We had green beans, sweet potatoes and I made PF stuffing for the boys. On Friday, I made a crockpot chicken taco filling that was easy and really good.

I found a recipe website that I've been enjoying. Not only does she do recipes for South Beach, but also low carb diets, Paleo, gluten-free and others. Many recipes work for multiple diets. kalynskitchen.com

[cwcdesign]

On Sunday I baked an Irish Chocolate Cake to take to a birthday party. I learned not to use black cocoa powder for the pan - it contrasts too much with a cake made with chocolae chips.

Then on Saturday, I started my baking for the bake sale with a batch of Butter Pecan biscotti (KAF) and substitute Butterfinger bits for the butterscotch chips. It does work.

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I'm heading out shortly mainly because I need packaging and such for my baking marathon. The town where all the big stores are isn't that huge so I'm hoping for the best

[cwcdesign]

Happy Thanksgiving swirth and all!!?

So nice to see you pop in Cindyleigh. Is all your studying done? Please come back and visit.

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Those look delicious, Sarah. My only concern would be they are out of season and the ones in the store right now don't look very good and are expensive - maybe next spring 🙂

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I think I may have found a contender

Selfish Bars – Chocolate Caramel Sugar Cookie Bars

Still going to keep looking though

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Growing up by the ocean we always used iodized salt because it was supposed less prone to absorb moisture.

I always use kosher salt and if a recipe just says a teaspoon of salt it use a teaspoon rather than increasing it. It works just find

[cwcdesign]

Since I'll be working Thursday morning, I won't be cooking for Thanksgiving. We'll be going to my Mom's Senior Living Community for lunch. The food's not bad (they have a former chef from our resort in the kitchen - anger issues)and he's quite talented with what they give him. I can't get used to the fact that the restaurants here offer a la carte menus as well as a feast.

The market has fresh turkey breast on sale so I will probably
Roast one over the weekend

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Mike, your soda fountain background is evident. I don't think most of us got ice cream in 6 quart containers (except maybe when we raided the kitchen at boarding school ?) But a half gallon has become 12 ounces and they did change the package size.

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Oops, I'm an idiot - the recipe is for brioche. I guess I was remembering that they are both rich doughs. I think a brioche in the pan de mie on the baking steel would be great. They do have a photo of a challah that was baked on a steel - it's beautiful

[cwcdesign]

I freeze my yeast as well. I keep a small jar and the rest in a ziplock freezer bag

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