On Sat, 18 Aug 2007 12:35:53 -0500, Melba's Jammin'
> wrote:

>Tomorrow morning I will deliver my baked entries to the Nice Ladies at
>the Minnesota State Fair fairgrounds.
>
>In theory, I will enter a chocolate Bundt? cake, an apple pie, a mixed
>berry pie, girl brownies, white bread, boy brownies, PB cookies, CC
>cookies, and fruit muffins.
>
>I started with the chocolate cake first. It's an interesting recipe
>(one year it placed second or third or something) and I decided to enter
>it again. I mixed the batter and poured it carefully into my greased
>and floured Bundt? pan. Oven on, pan in, at about 20 minutes it had
>risen to the top of the pan. I did not open the oven. At about 24
>minutes I looked again and it had fallen and was sort of boiling. At 35
>minutes I opened the oven to let the smoke out and to empty the damned
>pan (with stuck on baked chocolate batter) and put the remover stuff on
>it to soak. I'm not wanting to scratch this pan, OK?
>
>As I re-read the recipe and re-played the making, I realized I likely
>would not have had this problem if I had put the flour in the batter.
>And, no, I didn't miss it because it is a thin batter when it goes into
>the pan.
>
>A word to the wise.

It isn't wisdom that makes me do things like that. It's pure and
simple brain-rot. Oh,the kitchen mistake fun I have had!
>
>Now, back to kneading the bread dough and making pie dough.

Perfect! Those take flour, too and I bet don't forget it, either.
>
>Light a bonfire.
>
>It's cold and raining. I love it!

It was so chilly here this morning, that I had to dig around and find
some sweats and fuzzy socks..


Boron