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.
Have a safe trip!
I baked a chocolate cake and sandwich buns.
My brother came over and I fired up the bbq and made brats and steak. And a huge salad.
Sounds reasonable to me. I often find myself cutting a recipe in half, and if the whole recipe calls for 3 eggs I will either use one egg only, or one egg and a tablespoon of flax seed with 2 tablespoons of water, or one whole egg and an egg white, all depending on my mood and what I'm making.
The more I think about it, the more I think it could be infested, as in it got infested with microbes that made it turn sour. Sours are kinda popular.
Maybe they meant "infested", lol. I've never seen that term before.
