I knew this, too.
I had never heard of a Baker's Half Dozen, but I guessed correctly.
I knew this, but I have no idea where I picked up this knowledge.
Seven years of Spanish classes led me to the correct answer.
From jennycancook.com site, I'm going to make her no-butter Buttermilk Spice Cake. I've made it before, and we liked it. I have buttermilk to use up.
I was way off on this one and missed it by a mile.
Thanks, Mike & BakerAunt, for weighing in on the bouillon issue. I think you're right, BA, that dried mustard would go good with this. I use dried mustard in several dishes, but I can't think which ones right now.
Mike, where do you buy surgical gloves? Sam's?
I missed this and stick by my answer, out of personal preference. I wouldn't eat a hard cheese if I knew it had been out for that long. Bacteria. Maybe not enough bacteria to make one sick, but in my mind, I'd know it had bacteria from the germs in the air. Of course, I'm envisioning cheese just sitting out, not covered.
I must have grown up in a poor school district. We weren't served cornbread or cinnamon rolls with chili during school lunches. We received a bowl of chili and 2 saltine crackers and that was lunch. I wish I could remember how much that cost.
Thanks, Mike, for the recipe. I appreciate your time in posting it. I hope someone else can use it, because I can't. Bouillon cubes have way too much salt for my kidneys. I also didn't make Angel Biscuits this morning. Before I could get to those, I had a freak accident and cut my thumb. I'd never work with dough while having an open sore. So I took carrot soup out of the freezer. I've decided that when I can make the biscuits, I'll use the Allrecipes.com creamed tuna recipe: https://www.allrecipes.com/recipe/236919/hard-times-creamed-tuna/?internalSource=hub%20recipe&referringContentType=Search
While I was searching for the tuna recipe, I found the yeast-free cinnamon rolls I made last week. Mine didn't stick up in the middle like this picture. I've read that the lifting up in the center occurs when they're rolled too tightly. Otherwise, the photo is representative of what I made. They do have a good taste, and some of the reviewers wrote about doubling the recipe with success. https://www.allrecipes.com/recipe/255939/yeast-free-cinnamon-rolls/?internalSource=popular&referringContentType=Homepage
I cut, froze, and ate some of the banana bread made with oil instead of Crisco. I can't tell any difference. If I had to say something, it might be that it's a little spongier with the oil. I like it, and will use light olive oil in the recipe from now on.
Now, I'm going to make Banana Muffins. I'm trying to use up bananas past their prime.
After my dinner last night, Mike, I know this: If anyone ever invites me over for chili and cinnamon rolls, I'm in! Please let us know how it turns out making 9 smaller rolls instead of the 4 large ones. I have that recipe, and if 9 smaller works for you, that's what I'll try. But I have to first buy a 6" or 7" pan. But if you make 9, wouldn't you need a larger pan?
Hmmm, interesting. You must be right about clicking through the email, BakerAunt.
I'm headed to the kitchen to make my grandmother's banana bread. It calls for Crisco, but I'm going to use light olive oil. Internet says I can sub one for one, but it'll make bread more dense and less cake-like. I like dense sweets, so I think I'll be okay.
I knew this.
