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That's about twice or more than it used to be. I believe I paid about $2 or $3 or so for my last 24 oz bottle. :sad: It's been quite awhile, I don't use it very often.

Well, I guess it must just be me. :smile:

has rice vinegar gotten so expensive??? :ohmy:

Do you find that store bought pie crusts are too salty? I've tried Pillsbury and the no-name brands and all are way too salty tasting to me. My mother made the best flaky pie crust on the planet and I never remember tasting any salt in it. I just want to taste the browned 'melt-in-your-mouth'...

I made one last week with no egg in it and used a Pillsbury store bought crust and it was fantastic... Think I'll make another one this week. I do have one pie crust left over. :-)

Bingo! You took the words right out of my mouth. I was going to add an "Orange Chicken Sauce" but you beat me to it. :-)

My smells are all fresh and clean. I do not cook with oil and don't even own a frying pan so 'greasy' smells don't exists in my house. I bake and/or steam everything and don't eat fried foods at all. You might want to change your way of cooking/eating if your smells are offensive. :-) I love to...

My local store is a small one and only has the very basic spices so eBay is where I found everything I needed. Thanks again.

@Ross, Save yourself some time and effort by cutting the dough in half, use your fingers to shape the first half in the 8x8 pan then put that in the freezer. Now, repeat it and spread the 'jam' over the second half then flip the first half over pressing it down a little then bake as instructed...

Me too.

Ahhhhhh, chocolate cream pie, huh? That will be my next endeavor. :yum:

Christina Lane of Dessert for Two, I commend you. Absolutely DELICIOUS! :yum: I simplified her recipe a tad bit by eliminating the measuring, cutting and rolling out of the dough but other than that it is a fantastic recipe. :clap: https://www.dessertfortwo.com/homemade-fig-newtons-recipe/

I've read numerous recipes on the net but this one is perfect! I've never understood why everybody else cuts all the cookies first!? :wacko: Why not cook/bake the whole bar THAN cut up the cookies. :wink: Sheesh! :chef: I will be making this recipe today. :yum: TY Sir! :smile:

Anyone out there have a good recipe for these wonderful cookies?

The real issue is that I'm not a bread eater. Maybe half dozen or so loaves a year. Just not something my family did was eat bread and gravy's. Matter of fact, I usually have to throw away about 25% of my loaf because it starts to turn moldy blue and green on me. I rarely ever eat a whole loaf...

I use a 1/4 stick of butter and now one egg. My recipe has never tasted so good using that egg. DELICIOUS! I never powdered milk so don't have any on hand. TY again. :-)

Just removed it from the oven and am letting it cool down. :-)

Fantastic! TY

Just curious as to what an egg would do to a bread recipe? I've tried milk instead of water a couple of times and didn't like it. I'm wondering about an egg now? :smile:

GREAT! Thanks, guys. :-)

I lost my teeth a few years ago and I now gum everything I eat. I bought a Instant Pot so I could cook everything soft and it works, BTW. My question is, I never buy oranges anymore because I can't eat them BUT many recipes I use call for orange zest. I've used orange juice with pulp but it's...

WATER! Or sparkling water I'm sure. Beer is nasty stuff. :sick:

I absolutely agree!!! :clap: I completely ruined my BBQ sauce with that stuff and I never drink alcohol so beer is out. When I did try it, it was awful. I hated hops and malt both. Couldn't stand those malted milk ball as a kid and malted milk either. YUK!

Never did it but try turning the oven light on and setting your dough in the oven for awhile. It should cut the time down some. Maybe half, I don't know. :ermm:

Can't be bothered with all that mess. I let my bread machine do all the 'dirty' work on the dough cycle for me then I shape what I want to bake in the oven. Solved all my bread making issues many many years ago. :chef: