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So sorry to hear this, Jan. God bless her and all of you, her family, thru this difficult and sad time. Many prayers are sent your way.
It has always seemed to me that KAF does overkill with vanilla and they sell vanilla...so hence the reason it seems to me. Currently, they sell a 16 ounce vanilla for $ 54.95. They sell other smaller quantities that would be even higher if multiples were bought.
Thru the years KAF has tailored so many recipes using one ingredient that only was available from them. Then in a few months the ingredient was no longer available. Many will recall the mini lemon chips and coconut nuggets. The list is long and the excuses were longer.
Something we really like for a quick meal item...I scrub potatoes and cut them across into rings less than 1/4 inch thick. I use a Steam N Bag from Ziplock...add two big potatoes cut into the rings, add salt, pepper and onion powder and cook for 4 minutes in the microwave on high. Let rest and cook more from residual heat for a few minutes, then microwave for 2 more minutes right before we eat. The onion powder makes them taste great.
I re-use the bags after rinsing them with very hot water and letting them dry out well.
I use lots of onion powder and dried minced onions. Have done for many, many years. I got tired of onions going bad and a moldy mess to clean up so I started buying a 3# container that looked like a gallon size from Country Life Natural Foods in Pullman, MI.
We eat lots of casseroles and tuna salad, pasta dishes and many other dishes that use onions so the onion powder and dried minced onions are a true time saver.
We've found thru the years that the dried minced onions cause a lot of gas issues where the pure onion powder does not. I've never figured this out but it certainly is the case. I do not like the toasted dried minced onions at all. There is a taste that I do not care for.
I now buy onion powder and dried minced onions at Dollar General for a nice price and it is plenty good for us.
chocomouse...I'm always so glad to see your posts here and to read of your cooking and baking projects.
If you ever lose jej's tomato soup recipe, it is here:
https://mynebraskakitchen.com/wordpress/forums/search/Watts+Tea+Room/
Years ago, jej lost her recipes so I copied all 95 or so of them and emailed them to her in 19 groups of five. So when the BC shut down, I moved all of her recipes here on this site. The link above counted as only one recipe of the 95. There are several other recipes in that link along with the tomato soup.
With all the chilly temps we are having, maybe someone else will enjoy using that soup recipe.
The pan quantity charts all state a capacity but that capacity is brim full. Brim full ahs nothing to do with how full a baker would fill a pan with batter before baking.
Best way is to use a one cup liquid measuring cup and water...fill the pan with cups of water to the place you'd fill it with batter. I'd use 2/3 to 3/4 full for the batter level using the water. You could also use point 7 (.7) times the stated level full cups of the pan, if given. Point 66 (.66) is 2/3 and point 75 (.75) is 3/4 for the batter level.
You'll need to add up the recipe ingredients as closely as you can get it so you can see whether you need to use more or less batter than your recipe will add up to for the batter quantity you want to use. You can bake extra batter as cupcakes/muffins or very small bread pans.
I fill all of my cupcake or muffin pans/paper liners almost level full for the very best doming. I learned that tip from The Prepared Pantry and several other baking tips sites.
Rascals...so very sorry to learn of your health issues. We'll be sending prayers for you and your loved ones in the days and weeks ahead. A hospice coordinator in my area has said some patients get better and go off of hospice care; let's hope that happens for you! God bless you! Hope you continue to enjoy your visits here with us.
A nice collection of fall apple recipes to pick from...from the BakingCircle.
It's a great time to bring up this past thread from the BC...so many good things!
Here is a pumpkin scone recipe Mrs. Chiu of the Baking Circle was famous for:
KAF used her recipe in a Baking Sheet many years ago. I would never use the dried buttermilk powder, tho...she has liquid buttermilk quantities given.
Last year, when these recipe booklets were mentioned, I enjoyed reading many of the old treasures.
Always fun to see what our older cooks had to work with or didn't have.
I was just thinking that would be a good idea, =).
We have a 14 acre woods, 10 acres of mowed farmland and a three acre yard where we live and we are plagued with mice. So many of the cheaper mouse traps do not work at all, just a waste of money. These are the ones we use and they have never failed:
http://www.victorpest.com/victor-easy-set-mouse-trap-bm032-24
The whole page has a lot of info on setting the traps. There is a little cup on the other side of the metal setting area thing where our packages say to put the bait. We've used a piece of a nut or a chocolate chip with great results. We set ours to Sensitive so they really snap at the smallest bump of the peddle.
I buy Rampage place packs of poison we put in the crawlspace of the house and in the attic. It works quickly in areas we cannot see.
I posted on peppermint oil on the last post of page one of this topic.
Here are many hits on peppermint oil used to repel mice:
I have used it for years and years under the liner under our truck hood where mice love to destroy the insulation. I read that tip in a book and online. I used cotton balls and poured the peppermint oil over them in a little disposable cup and tucked them under the hood liner. Keeps mice at bay very well. Each fall I use new ones under the liner.
I got my perrpermint oil from http://www.lorannoils.com
Years ago, Martha Stewart said she prefers to use parchment next to the foods and foil on top of that to avoid direct contact of foil with foods.
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