The has been a family holiday favorite since I was around 10 years old. I believe it was a recipe off the side of a graham cracker box, but we got it from a family friend.
Magic Squares
1 stick of butter
1 package graham crackers (1/2 box of crackers)
1/2 bag chocolate chips
1 cup chopped walnuts
1 can sweetened condensed milk
1 bag shredded cocoanut
I made this recipe up last night. We thought they were great, so I think I'll make them again for Thanksgiving.
The sweet potatoes give the rolls a beautiful orange color. They also give off a nice earthy smell. You don't taste them very much, though they do keep the rolls soft and supple.
I made mine too large, more like hamburger buns than rolls. Next time I'll divide the dough into smaller pieces.
I made a stab at some 100% WW rolls today. (Well, I did sub in about 70 grams of white cake flour because I didn’t have enough WW pastry flour.) I was surprised to realize that shaping those little balls was a lot more difficult than shaping a loaf sized boule.
Folks, I just want to say I appreciate the fact that so many of y'all are keeping that bread flag flying despite this psycho heat wave. Is it *not* hot anywhere in the continental US?
Ok it's cold and flu season here in Ontario and I'm curious what others do when they get hit by colds and/or the flu? Home bakers and bakeries all apply.
Do you cease all baking, wear protective apparatus (masks, gloves, etc), close up the bakery for a few days (or longer). Now being a small business owner myself I know it's wildly impractical to close up for any length of time but how have you done it or are doing it right now?
I'm nurturing starters from a distance right now :(
I currently live in an old drafty farm house which in this cold winter weather is dry enough to dry salt in :) My last house was newer and less drafty and had a humidifier.
I've seen the proofing times rise dramatically and am trying to find ways to counter this. It's also tough to keep the temperature above the 69 F or 20 C range too.
What methods have you found to lessen this kind of impact?
In the summer we swelter in humidity so that will be a completely different experience.
I have read so many pieces about this bakery or that where they say this oven makes so many batches over a certain period or this bakery holds the record for consecutive batches...
So, having not been trained by a school or a professional baker, how big is a batch? Is it 2, 10, 20 or what? For me 10 loaves in a row at 2 pounds each was a great workout kneading but the time really flies when you are having that much fun!
