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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.
Keep in mind real butter is anywhere from 15% to 25% water, with most brands around 20%.
I haven't cooked with margarine in over a decade, so I don't remember if it is supposed to be a 1-1 replacement for butter. We do use one of the high-omega tub margarine brands as our table spread, mostly because I don't like the taste of unsalted butter on bread, and I don't like using salted butter when cooking.
Sometimes I wish I had the old VegeMatic my mother had back in the 60's. Worked perfectly, no risk to fingers, easy to clean.
I've had 3 mandolins, one of them had several interchangeable blades and kept falling apart when using it, which led to a couple of nasty cuts, so I got rid of it. Then I bought a super-fancy $150 one at a restaurant supply store, it works very well but is a lot of effort to set up and clean afterwards, so I only use it for large volume tasks. The fancy one didn't include the keep (it is sold separately), so I bought a Sharper Image one for under $30. It has IMHO the best 'keep' for holding things so you aren't risking your hands, but the thickness setting tends to slip as you use it, so slices get thicker and thicker. (I did later on buy the keep for the fancy one, I've used it exactly twice.)
Yeah, always a good idea to read the ingredients list, though as I get older that gets progressively harder to do. Recently I tried to read a label that had tiny black print on a red background, I gave up and bought something else.
What do you use for broth to keep it vegetarian?
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