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The problem with mouse and rat poisons is that you do not know where the dead bodies will be, perhaps inside your walls?
When we had our annual mouse invasion last fall, I baited several traps with some warm tempered chocolate, it did a great job catching mice.
We tend to buy the smaller sizes of bananas, but usually I make banana bread when we have anywhere from 2 to 4 bananas that got too ripe for eating, so I don't always have the same amount of banana in each batch, and the amount of banana I use doesn't seem to affect the texture much.
I'd happily send you some of my mice too, I've got multiple traps set up in the garage to catch them as they try to get out of the cold. These are sneaky mice, they've figured out how to lick the peanut butter off the trigger without setting it off, I wind up rebaiting all 4 traps nearly every day, whether I've caught a mouse overnight or not.
I just posted my banana nut bread/muffin recipe, which is pretty similar to many other recipes, except that I almost always add raisins and often add cinnamon.
Here's one of the 6 banana nut bread spiders I made using a mini-bundt pan,
So serve him the juice at breakfast. 🙂
I have wondered about that as well, all those grooves seem like places for things to stick. They
might increase the rate of heat transfer between the pan and your dough, I suppose.
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Mike NolanI peeled, cored, cut up and pre-cooked about 11 pounds of Winesap apples today, the 2nd half of the ones I picked at the orchard two weeks ago. Made about 12 pounds of pie filling. (We finally had a killer frost Saturday morning, so the orchards are probably closed for the season, they usually close around November 1st anyway.)
I'll make 2 apple pies tomorrow for the Halloween buffet lunch at my wife's office on Tuesday, the rest will go in the freezer. (Depending on the size of the pie pan and how 'deep dish' it is, it takes between 36 and 48 ounces of pie filling per pie.)
I think I've got enough pie filling to last me until next fall, even if I make an apple pie every month.
I buy 18 inch x 500 foot rolls of aluminum foil at Sams Club. I also buy 18 inch wide plastic wrap in the big box at Sams. I bought a 1000 count case of full sheet pan size parchment paper at the restaurant supply store several years ago, since the half-sheet size ones are too small for my 3/4 size sheet pans. I've used less than half the box, so it'll last me quite a few more years.
Ooh, I've got a six mini-bundt pan, that might be worth trying. My wife has been asking for some banana nut muffins, maybe banana bread spiders with a cream cheese frosting?
I think I like the Spider Bundt Cake better.
It's in this thread:
BC thread - vienna breadI suspect there are dozens if not hundreds of recipes lurking in those old BC threads, adding them to the recipe area might make them slightly easier to find, but we really need a better search tool that searches only the recipes area, and some kind of recipes subject index would be helpful, too.
That's in my roadmap for the future, but I'm not sure when that'll happen. The WordPress/BBPress structure this site currently uses was something I could put up quickly when KAF gave notice about the imminent death of their BC, I'm not sure how much work it would be to give it the features I want.
Am I correct that the Vienna bread recipe from Antilope you're using is the 'Vienna Baguette' dough recipe in a thread from the old KAFBC?
Last year I made a batch of my mother's oatmeal crisps chocolate chip cookie recipe using a GF flour, they were excellent and it was not easy telling them from the batch of regular flour ones I made. And they appeared to have this recipe's tendency to taste better a day or two later, which is unusual in a GF product.
I've never tried to make a vegan version of it, though, and it does call for eggs.
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