I used to go to a bakery in the 70s with my parents. They made this bread with dried fruit in it that we would eat on the rest of the road trip. I would love to recreate it, but the details are sketchy.
Does anyone know of an old bakery in SJC to help me start a seach?
I have been searching for a thinner style of hot mustard, as opposed to the very thick stuff I can find in my podunk town.
Does anyone have any leads?
If I am stuck with the thick, can I thin it out while maintaining the flavor?
He screws me over time and time again, but I always return.
I won't list my favorites that have been discontinued (mint chocolate chip meringues!!!) but now my beloved bargain Greek Yogurt (plain 0%) just isn't as thick or tart or yummy as it used to be. It's just blah.
Have you noticed a change, too? Or are my taste buds just old and jaded?
DO you make the BEST garlic bread?
Please share your secrets.
I need to make a good impression at Christmas dinner.
Not only did I bake bars using Betty Crocker Oatmeal Cookie Mix (it's good!), but I couldn't be bothered to pick up eggs.
I used 1/3 cup of firm tofu in place of the egg and the bars are better than ever.
Bye-bye eggies...you creep me out anyway.
Just wanted to share my lazy triumph.
So, what do you think would happen if I crushed the cereal (Fruity Cheerios or the like) before I mixed in the melted marshmallows?
I'm thinking about making them into balls and rolling them in more crumbs or sprinkles or something.
Am I just headed for disaster?
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