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I did Spinach pizza yesterday.

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The snow has mainly melted off the sidewalks and streets. I had to brush it off my car. I think it was less than 2 inches here.
Kimbob are you still getting snow?

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Happy Birthday to Mike's wife. Your pie looks wonderful.

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I keep powdered milk on hand for clam chowder, and emergencies. Like today I ran out of liquid milk and had to use it on hot chocolate. When I use it in bread, I always reconstitute it first and scald it. I am doing mainly all whole wheat bread and scalding milk makes a difference in the rise. Its interesting to see it as an ingredient in cookies.
KAF cookbooks said that the extra protein in milk and milk powder makes the bread rise higher.

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BakerAunt;
Do you find that using oil instead of butter makes bread softer? My current bread is growing on me as I finish it up being softer than I expected and I used oil instead of butter in it. Its the oatmeal-maple bread which I thought was a pain to make, but i am enjoying the flavor more than I thought I would.

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I did chocolate almond biscotti yesterday. They are very tasty and I added KAF espresso powder for more flavor . I had better get the survivors into the freezer fairly fast.

Did anyone read KABC Blog on mini pies made in muffin tins? They look so very cute.

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I am suppose to get wintry mix on Wednesday. It normally doesn't stay around long but I plan to stay inside until it melts.

Kimbob thats a lot of snow. I hope you stay warm and your power remains ups.

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Aaron;
I hope none of your family comes down sick and you don't go stir crazy in the next couple of weeks.

I love Pecans but am only using them now for very special items since they are more expensive than walnuts or almonds.

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I made the KABC Oatmeal-maple bread yesterday. I had changed the recipe by using all whole wheat flour, and using oil instead of butter. I found this a difficult bread. Its made by cooking the oatmeal into a porridge and then adding enough flour to make it a bread dough. I found that the recipe didn't ask for enough liquid and I was adding water by the tablespoon at the end. I don't know precisely how much water I added but it was probably 1/2 cup. The bread is very dense and slices up in very thin slices. It is slightly sweet but not overwhelmingly so. I ate some slices for breakfast with lots of butter. It didn't rise very much maybe about double before it was put in the oven and I didn't notice any oven spring.
I don't know if I will make this again. The taste is fine, and the texture bearable, but it was very troublesome mixing the flour into the dough, and it wasn't until the dough was at least partially kneaded that I could be sure if it needed more water. I read the recipe in "Laurel's kitchen bread book' on whole wheat/oatmeal bread to really get an idea on how to handle this dough.

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There could have been syrup on the jar rim -- I was scrupulous about washing and soaking and boiling everything, but not so much about about wiping the rim of the jar. I don't know how dry my clean jars were, I just pulled them out of the boiling water, poured the water out, let sit for a minute and drained again, and then put the hot syrup in before the jars could cool down. I'm not worried about the syrup getting diluted -- it would have concentrated slightly when heated up. I am glad that the last jar finally sealed, I was starting to think about making maple popcorn for the neighborhood instead of going through the whole boiling and heating and resealing again.

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Last maple syrup canning was a success! I'll put labels on it and look for a good place to store them. I need to be sure NOT to find such a good place that I don't find them for years.

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cwcdesign; The maple pecan biscotti sound great. Does it use maple syrup? Where did you get the recipe.

Aaronatthedoublef; Congratulations on a successful donut day.

Wish me luck. I'm going to try KABC oatmeal maple bread and use whole wheat flour.

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I just did a double batch of pumpkin biscotti. I think I'll continue to make double batches in the future. I could get all the dough on one baking sheet for the first baking, and while I needed an extra small pan for some of the biscotti on the second baking, the whole batch fitted nicely in the oven. Also a double batch uses 1 cup of pumpkin puree which is easier to handle than 1/2 cup. I freeze in 2 cup containers and so one container will make a recipe of pumpkin bread and a double batch of biscotti.

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Second try at canning maple syrup was a 50% success. One jar sealed and the other one didn't. Well. I guess its time to try again.

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Chocomouse;
I tried canning most of your syrup in pint jars last night. The extra syrup went into one of those decorative little glass jugs which contain about 1 cup of syrup and is popular with tourists. It was much easier than I expected, especially since the jars don't need a hot water bath. I boiled the jars and the lids, and then heated the syrup. I think the syrup got to 200 degrees which is hotter than necessary. Three of the jars sealed properly, and two didn't. I think I didn't fill them up as full as necessary. I did the whole process over again for those two jars adding a couple of tablespoons from the decorative jug. I hope it works. Thank your husband for the detailed directions.

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