[Mike Nolan]

Yes, you can use Baker's Math to rescale any recipe, it doesn't even have to be a recipe that uses flour, just use whatever the main ingredient is as the 100% basis. Some people feel that if you are doubling a recipe you might not need to double the yeast, though that's mostly because older recipes often use too much yeast because yeast has improved since the 60's. (Salt is another ingredient that I've seen that suggestion on, I often go with 75% of the recommended salt anyway, though, because my cardiologist wants me to limit my sodium intake.)

[Mike Nolan]

I think we're going to miss the storm that's coming through Nebraska, looks like it went north of us again.

[Mike Nolan]

The scoop size number, if present, should be on the wiper bar. I'll have to try these peanut butter cookies.

[Mike Nolan]

We had spaghetti for supper.

[Mike Nolan]

Profits being up by some percentage doesn't tell you much unless you know the pattern of profits over time. Could a year ago have been way down due to the destruction of flocks caused by bird flu?

[Mike Nolan]

Diane had the last of the chili, I had some vegetable beef soup from the freezer.

Eggs were $4.79 at Hy-Vee today, and gas is back up to $3.39 at several places.

[Mike Nolan]

I wonder what makes them chewy, most peanut butter cookies seem a bit crumbly to me.

[Mike Nolan]

When I was in college, I spent a summer as an engineering aide on an Army base near home (one of LBJ's Great Society programs), basically assisting the engineers and playing around with the drafting equipment. Two of my HS classmates worked as draftsmen, and all summer I was getting pointers from the head of the drafting room. I learned more about drawing plans that summer than I did in a course on it at college. They would draw the plan in pencil then ink over it, both skills that are obsolete now.

A standard thing to do for birthdays and such was to order a batch of cinnamon rolls from a bakery in a nearby town. It was a full 18x24 sheet pan and I think it had 24 rolls. My birthday is in early September and Northwestern is on the quarter system and the fall term doesn't start until around the 3rd week of September, so I ordered a batch to celebrate my birthday that summer the last week I was working there.

[Mike Nolan]

I picked two big bowls of lettuce today, plus another 5 ounces of pea pods, and I probably missed getting all the pea pods. There'll be a stir fry on the menu some time this week.

But tonight we had salads with tuna fish.

[Mike Nolan]

If you made it, IMHO it still counts as cooking to reheat it.

[Mike Nolan]

I prefer smaller cinnamon rolls, so I can have more than one. 🙂

This is a 15x21 sheet pan (3/4 sized) and most of the rolls weigh between 1.5 and 1.75 ounces. They freeze well. I made this pan in mid-November and there are still 3 or 4 left, so I'll probably make more in the next week. This recipe uses a tangzhong dough and I use a compound butter rather than melted butter and cinnamon sugar, I just find it easier to spread on.

I don't frost them, I've been tempted to put on a light sugar syrup glaze. I did do one batch with some penuche frosting, but in general the frosting just adds carbs but not really much taste (they're plenty sweet), and my wife says it gets in the way of dunking it in chili.

Next time I'll be aiming for a total of 40 (8 rows of 5).

If I was running a bakery, I'd probably have to make them larger for them to sell well, but those dinner plate-sized ones are too big and have WAY too many carbs.

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[Mike Nolan]

Brings to mind the Al Stewart album and song from 1976, which was probably written and recorded in another year of the cat, as one ended in early 1976.

(Google says the title was inspired by his girlfriend's interest in astrology.)

[Mike Nolan]

We had fish and broccoli.

[Mike Nolan]

Shortbread with caramel and chocolate sounds more like Twix than KitKat.

Milk is slightly acetic so I suspect milk powder is also slightly acetic, but I think it is the milk sugar (lactose), fat (if not fat-free) and possibly some milk protein that makes the bread softer.

[Mike Nolan]

The KAF Whole Grains cookbook has a Scottish Shortbread recipe that uses 2 1/2 cups of oatmeal ground up in a food processor plus another 1/2 cup of wheat flour. It is very good, I've used it as a base for several apple desserts, it doesn't quite hold together well enough to be a pie crust (it sinks along the sides) but it makes a pretty good base for an apple crisp or an apple tart.

I've also made it as a bar cookie with some chopped pecans, but you have to cut it quickly as it firms up as it cools.

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