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Good call, Mike.
I was blown away by the prices for vanilla. I wish I had stocked up. I bought an 8 ounce bottle last year from the Spice House and still have some left. One thing that is making my vanilla last longer is I have grown fond of the Spice House's hazelnut flavoring, so I usually use that in frosting in place of vanilla ( a couple of drops in the coffee pot is good too). Anyway, I bought an 8 ounce bottle of Mexican vanilla for under $30.
Mike, we were talking about this subject on another site, one woman said to bait it with chocolate syrup because the mouse cannot carry it off. She sounded like she has a lot of experience with it.
BakerAunt, the last time I roasted a pumpkin, I roasted it cut side up. You get some browning on the top, caramelization, (is that a word?) and more moisture will bake off.
BakerAunt and Mike, thanks for the recipes. One of the issues I have had with banana bread recipes is many of them call for so many bananas without stating how much it should be in volume. I like the idea of adding in raisins and making it in a bundt pan. I have a couple of USA mini cake pans, they have six wells per pan, I'm thinking about making it in those but I haven't decided for sure. That would give maximum amount of top crust, more top crust means more flavor (like the muffin tops).
I'm thinking I'm going to try the KAF recipe first and see how I like that.
Oh, and as far as the dishwasher is concerned, the thing that will kill it will be the detergent and possible high heat. If you must, I would run it without detergent and skip the heat dry.
To elaborate on my previous reply. I love the USA pans too. I generally find them easy to clean, for yeast breads I usually just rinse them with hot water. I made a blueberry bread in them a couple of times, blueberries will bake onto the sides which then require a little more attention. If the interior seams need more attention, I have had good luck using a flat toothpick.
That looks great, Mike. I haven't made banana bread in years but I'm getting a taste for it. Is your recipe posted here?
If you are going to put them in the dishwasher, run it without any detergent.
I agree with Mike, those spider bundt cakes look great.
My thoughts on weighing flour. As we know, there are different opinions on what a cup of flour weighs. If you use the scoop and sweep method, a cup might weigh roughly 4.5 to 5 ounces. The KA chart shows a cup of AP weighs 4.25 ounces (if I'm remembering right). ATK says a cup weighs 5 ounces. When you try a recipe you haven't made before, you don't know how much their cup weighed but I suspect in most cases it's closer to 5 ounces then to 4.25. So, you have to go through trial and error until you get it right. For most bread recipes, if you're experienced, it's fairly easy as you know what the dough should look and feel like. But it's more difficult for cookies, cakes etc.
Happy Birthday Mike !
How about some non slip furniture pads?
I might be in the minority on this as I've heard people say McIntosh are not good for baking but I love them in pie. I like Macs mixed with Granny Smiths. Also like Golden Delicious.
I have a Boos Block 24 x 18 board that I use for my bread making. It's good for rolling out dough for cinnamon buns too. It's on the heavy side and I really don't have storage space so it sits on the counter and also gets used for other things too, like cutting veggies although I never use any of my wood boards for raw meat. I keep it in good condition by occasionally treating with food grade mineral oil and Boos board cream with is bees wax and mineral oil.
What I like about wood boards is, if the surface gets scratched up from knifes or whatever, I can give it a sanding and return it to new or near new condition.
I wonder if it might work better with canned peach pie filling instead of plain canned peaches.
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