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Salt Mill has many grinders, shakers and even sea salt!
We love to cook with seasonings and spices!

Hi have not been on for awhile but I have started baking again yesterday I made my great oatmeal/raising cookies and the ran around the cookie sheet it is the same receipe that I have used for years makes 12 dozen used the same butter LOL and everything else was the same all spread too much I do not know what could have been wrong. also made 3 butternut squash/raisin bread and all the raisins sunk to the bottom of the pan when I took them out of the pan 9x5 aluminum pans could some one maybe give me some hints on this my husband told me I was out of touch with my baking arlene

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Got your message Sissy, thanks I will it check out and will let you know if I decide to purchse the special iron.
Thanks again for your response!
Bernadette

Hi!! I have been a little busy of late and not spending too much time cooking. more next time

if you can't get it posted send me a PM with it and I will try to post it for you -

I am having a hard time getting messages to you this site is confusing me I typed in the receipe for the choc chip cookie receipe and don't know where it went

Hi Pat - forget what they said about the sugar - it's the rising that did you in - alwys use a LARGE bowl that has been lightly oiled, turned your dough to lightly coat and cover with clean lint-free towels. If you have a really large bowl - cover with plastic wrap before towels and place in a draft free place - never a heated oven. The oven's heat did it to you.
I've been making breads and sweet breads for 50+years.
I proof in a draft-free spot on my cupboad, undisturbed and I use towels to cover my large bowl - I don't even use the plastic wrap. Sometimes I add sugar while proofing - sometimes I don't. Using milk is no problem at all.

You can check out my blogs and look under BREADS -
TheFamiliaKitchen a/k/a The Family Kitchen
OldFashionedHomeCooking
RecipesByIngredient
Any questions - just give me a holler -

thanks for getting back about bread dough won't rise for second time. flour is only 2 weeks old. proofed in oven and after 6 hours it rose almost double size. It's supposed to have second rise and I punched it down it was still so hard I don't think it should take 6 hrs for first proof. I also warmed oven just a bit for the first proof, but maybe it cooled off and then it was too cold? I have all fresh ingredients. someone said to omit milk, but I feel it gives richness. they also said I don't need a lot of sugar. I only added 1 tsp into proof milk mix, the rest of the 2/3 cup is mixed into the flour/salt/butter mix. i don't know if they were talking about removing sugar from the proof mix or entire recipe. It's supposed to be a sweet bread so I can't take sugar out. if you have any idea or want to ask me some more questions about my process, then just let me know. I would really like the help. thanks, Pat.

Hey there. I tried using the "unpaid-for" method this web site offered in its list of choco transfers but no matter how hot my iron was, the transfer did not happen to my satisfaction. It appears that we have to purchase this woman's "specialty iron" from her exclusively to have successful transfers.

My supplier referred me to: The Cake Wheel/Christine Schnee, who designed the method to apply transfers to fondant. Just type Cake Wheel in your browser, or Christine Schnee and immediately the transfer info will pop up.

Should you purchase this item, please, please, please let me know how it works. I will buy it, too, if you tell me that it worked.

As always, I wish you happy baking and much success with every single project you touch.

-sissy

Hi Sissy,
I was searching the internet for information on using chocolate transfer sheets to transfer patterns to fondant. I noticed in your post that you found a company that had info on doing just that. Can you please share what you learned. I have a cake to do in a few weeks and would love to use that technique.
Thanks,
Bernadette