[Rascals1]

Len your rye bread has me wanting to try it again, I'll have to eat it buy myself but that's ok. Did you say you used chocolate and coffee to give yours some color? If so how much per loaf, I don't want to use that caramel color KFC says to use. Thank you

[Rascals1]

your bread looks really good len.
I had tried a rye bread before but my family didn't like it so I haven't tried anymore rye.

• This reply was modified 7 years, 1 month ago by Rascals1.
• This reply was modified 7 years, 1 month ago by Rascals1.

[Rascals1]

Thanks Mike

[Rascals1]

Thank Len you I wasn't sure.

• This reply was modified 7 years, 1 month ago by Rascals1.

[Rascals1]

Made these Sunday morn. they were very good. My 6 year old granddaughter thought I said I put chopped bait in them, but she liked them.

[Rascals1]

Bakeraunt you have been my inspiration many time to bake things but I still haven't tried crackers.
Have a question for anyone that knows. I haven't located my 9x5 loaf pans and my great grand daughter wants banana nut bread, what size cake pan or what ever would hold it.

[Rascals1]

Holy Cow that's a lot of flour, do you keep yours in the fridge? I'm a very light weight right now.
I moved, then in and out of hospital I should own the room and bed but anyway all I have right now is a self-rising for biscuits, all-purpose, white wheat, whole wheat, 2 different rye, corn flour and meal, pastry flour. lol didn't think I had that many yet. Happy baking to all.

[Rascals1]

Sticky Buns sounds good, I've never had them before just cinnamon rolls. Guess you could mix a little clear gel with the brown sugar before mixing with the other ingredients. Hope you get an answer from them you can use and works.

[Rascals1]

Good thing I've been able to get on here today or I wouldn't have known about vanilla hike. Which of the vanillas do you all prefer? I've always used Penzeys but curious about KAF's.
The vanilla powder is really good but the shelf life is about 3 years where extract is unlimited.

[Rascals1]

Bakeraunt sorry I haven't been on in a while but health and a few other factors have kept me from it. When the lady that tries to help me comes over and brings her computer is the only time I can get on. Will be back on as soon as possible but not sure when that will be. I sure do miss it. Hope everyone is do well, think of you often. duplicate sorry

• This reply was modified 7 years, 7 months ago by Rascals1.

[Rascals1]

Bakeraunt sorry I haven't been on in a while but health and a few other factors have kept me from it. When the lady that tries to help me comes over and brings her computer is the only time I can get on. Will be back on as soon as possible but not sure when that will be. I sure do miss it. Hope everyone is do well, think of you often.

[Rascals1]

Thank you for responding to Rascals post. I'm not sure if she will be able to get back on here when she gets home, even though I know how much she enjoys everyones posts. If she can't do I need to close out her participation some how?

[Rascals1]

Swirth this recipe is over 100 years old, my grandmother first gave it to me, but hers was with 2 cups of flour. It is a good one.

[Rascals1]

It was so funny Mike my daughter in law and I made the cream and went outside to wait for it to cool to put in the cream puffs and when we came back in the cream was gone and 3 young boys had smiles on their faces.

[Rascals1]

Mike, no cream puffs here because there is something wrong with the Pastry cream recipe. It doesn't seem to be very stable, it vanishes by the time it cools off. But it sure is good.

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