We had takeout pizza and lasagna tonight.
What can be used in place of the flax powder?
I bought a 50 pound bag of first clear flour from Stover & Company when I was in Pittsburgh a few years ago, I did a lot of test baking with it. One of the odder results was that breads made with first clear flour seemed to spoil faster than the same recipe made with AP or bread flour.
It looks like I didn't get email set up on the updated system, but I think it's working now.
Aaron, this is kind of an odd question, but if I make a challah recipe can I sell it as Challah even though I'm not Jewish?
I think we're having some chili, possibly with fried cheese sandwiches. A combination we haven't tried before, but the chili is enough like tomato soup that it should pair well. (We used to take some chili to my wife's mother before she passed, she always called it 'tomato soup'.)
Great. I wonder how a butter-flavored oil would work?
The reason I went to a compound butter for cinnamon rolls is that you spread it on and very little leaks out.
I don't know if it is possible to do something similar with a little neutral oil instead of butter. Might be worth a small experiment. Sometimes I make a small batch of cinnamon rolls, just 4 rolls in the batch.
Aside from muffin tins, I do not use non-stick pans in the oven and not very often on the stove. (My muffin tins are ceramic coated and so far the coating seems pretty secure.)
I had a sandwich and some bean salad, Diane had oatmeal.
If you want thicker pumpkin/sweet potato pie filling, add another egg yolk. You can add the egg white or not, it doesn't seem to matter much.
It should work just fine, that's what I always buy.
I stopped making pumpkin pie several years ago, now I do sweet potato pie. Pretty much the same recipe and spice profile but without the taste of pumpkin, which I'm not fond of.
I know some bakeries do their cinnamon rolls on silpats, but personally I find if I slather butter and brown sugar on the pan before putting the rolls on it, you get a nice butterscotch glaze on the bottoms, making them more like sticky rolls.
If you decant the entire pan onto another sheet pan while it's still warm, most of the glaze will come out.
I think it'll be another week before we get the fruit fly population under control enough for me to do much baking, and I will need to get some apple cider, but it's the season for it.
The apple orchard I usually get winesaps at doesn't have any again this year. They suffered a lot of damage to their trees in a 2022 storm and the winesaps need at least another year. There might be some in Nebraska City, but that's 50 miles away and their u-pick hours are limited to weekends.
Yeah, I tried to put up a 'down for maintenance' intercept, that wasn't working right, either. :sigh:
