ElsieD

@Smithy. Thank you for that, it was helpful. I decided that I'd try using the whites from the carton to see what the result would be. I added 1/8 teaspoon of cream of tartar to the whites before whipping. I've since read that as a whipping aid the ratio should be 1/8 tsp. per egg white. The whites whipped up nicely, as they were only to be whipped to the "soft peak" stage. The result was a fairly light cake though it could have been a bit more so. My only real quibble was that the sugar did not dissolve when whipping the whites and that was noticeable in the cake. Maybe I should have been whipping them for longer at a lower speed? I'm going to try another recipe tomorrow. We'll see how that one turns out.

You left out the most important picture!

I'm going to make a few different recipes for small portions (one or two servings) of angel food cakes. Since I didn't have a plan to use up all the inevitable yolks, I bought a carton of just egg whites. One recipe says to not use egg whites from carton but doesn't say why. The carton I is have is nothing but pasteurized egg whites. Anyone know why I can't use them for this purpose?

I'm enjoying this. Please continue......

I'm curious too.

Is that an animal in the first picture?

@TdeV I too have a strawberry one currently residing in the freezer. I haven't cut into it yet, need to finish the chocolate and fruit one first. I'll be curious to hear how you like it.

Me too.

We only ever had corn flakes. I hated how they got soggy. Double yuck.

Hi, AKP. Extending welcoming wishes to you from Ottawa.

I've often wondered when I see a kid's menu, why healthier choices aren't available. Mostly, it seems to be all about chicken nuggets, burgers and fries.

I have the Breville hand mixer model BHM500XL. It has 16! speeds, a built in timer, and a turbo setting. It came with the regular beaters, a whisk and dough hooks. The 16 speeds are about 13 too many. Using it on speed 1 is about the equivalent of the top speed of many other models. Stuff goes flying. Maybe it's just this particular model? I've had the thing for maybe 15 years and the other day I used the dough hooks for the first time. I was making a small loaf of multigrain bread and the quantity was too small for the KA. It worked quite well. If I ever bought a new one. I'd first see what the speeds are like before I handed over my $$. Just my 2 cents.

I will, but first I want to make it one more time to make sure that it's totally to my satisfaction. Also, I need to take an accurate measurement of the 12 grain cereal. We don't eat it every day so it'll be a couple of weeks before we get through it.

I made another 'Copy of Dave's Killer Bread' loaf of this last week and sent it down with my husband to a family gathering. As we felt it needed a bit more oomph in the flavour department i increased the salt. I asked for honest feedback and all I got was how delicious it was, and believe me, if you ask this crew for an honest opinion, you'll get it! The loaf was gone in two days. One of his sisters wrote to me and mentioned that there must have been molasses in the bread. Well, I thought, that's interesting. Yesterday i made what I call a wee loaf, essentially 1/3 of a loaf. I used molasses for the sweetness instead of honey, added a small handful of 12 grain cereal a tiny bit more salt and a bit of extra water. It's terrific, and I wouldn't change a thing. It's especially great toasted, with peanut butter.

We have had one of these for years and it works like a charm. We've never had a problem with it. Highly recommended.