Tropicalsenior

I thought that those of you that actually like peeps might be interested in this. Just in time for Easter.

I thought I had it written down but unfortunately I can't find it. I'm definitely going to have to do it because it is so easy and so good.

I always sterilize mine in the oven. I put them in for about 15 minutes at 250°. I sterilize the lids in boiling water. I learned that trick from watching this video on making the best Orange marmalade I have ever made.

The first two articles above are both behind paywalls. But I did find this https://www.grubstreet.com/2023/04/mimi-sheraton-ate-everything-for-us.html She was an amazing woman.

I made a batch of herbed muffins using this recipe. I only made half a recipe and baked them in my mini muffin tin. Haven't tried them yet but they look okay to me. I was out of bread to have with spaghetti tonight.

After my first total failure, I always baked mine in the oven. I also never trusted the amount of moisture in the recipe. I always checked the dough as it was mixing and either added more liquid or added more flour as it was needed.

Reading over the recipe, my guess would be too much liquid. But then I'm only judging the amount of liquid that my flour would take. I know from experience that that in Canada is much better than what I can get.

It happened to me once and I had no idea what I had done differently. But after that, I just used the dough cycle and baked the bread in the oven.

I thought of this topic last night because we had pork schnitzel with a creamy Piccata sauce.

@TdeV when I go shopping this weekend, I'm going to see if I can get a different brand of brown sugar and I will try it with oil. The cake has a wonderful flavor and I think it's worth giving it another try with maybe a couple tweaks.

The cake pan that I use is 7-in square and 2 in deep. That's another factor that might have made it dry. Being glass, perhaps I should have lowered the oven temperature a bit although I don't feel that it was overbaked, just dry. I really like these pans because they have Snap-on lids and the cake keeps nicely in them.

True, but this frosting is very sweet and too much was TOO much.

It could be the brown sugar that I use. The brown sugar here is coarser and doesn't dissolve as well into the batter. Also, the recipe calls for shortening and I think it might be better with oil or butter. The flavor was delicious.

Funny that you should mention those today. Last week I found this recipe for English Style Heinz baked beans. I gave it a try and it's pretty tasty.

Made a Butterscotch Cake with Penuche frosting yesterday. I only made half a recipe and I should have only made a quarter of the frosting. Really great flavor but I think it was a little dry for my taste.

I've done that but the problem with those from the store is the design of the bottle. They all seem to be designed so that it is impossible to get the last few tablespoons out. I guess they sell more that way. Call me cheap, but it's always irritating to be washing money down the drain.

I read this at three in the morning and the kabobs looked fine so this morning I compared them with the kebabs that my friend from Iran made for Thanksgiving Then I went back and looked at those that your wife made. Uh.. yeah. See what you mean.

@liuzhou The more I think about it, the more I like your idea. Eat it right out of hand with the flavor undiluted by anything else. And the sooner the better before it has a chance of getting rancid.

No, for some unknown reason, some people like jam on ham. Putting jamon on him would be a bit redundant.

My favorite way to eat this ham is on a sandwich with brie (which of course you would have to import from Brieland) on a really good baguette. Maybe you could use some of that good French bread that you showed the other day. Then again, on a more practical note, it's wonderful wrapped around a slice of cantaloupe.

I just spent two days reading through 'Worst Meals'. It seems like the Chinese have better sense than most of the westerners.

Oh my God! That looks like an over aged Twinkie. Just curious. Do you ever get invited for dinner and they have tried to cook Western food to make you feel at home?

Thanks. This looks like an idea long overdue. It seems that they would be great for plastic containers in a pantry but it says that they are not recommended for use in a refrigerator which is where most of my concoctions wind up. Have you had trouble with them dissolving from condensation?

And the only decent canola oil that I can buy here only comes in a gallon jug.

Good idea, thank you. That I can get down here. I gave up on masking tape as too hard to get off.