Back to bed for round #5....
Exit, there was no bacon on this plate when I got here. Now I see Gran has been up before me and gone back to bed, so I can’t vouch for HER innocence, only my own.
Thanks for breakfast, lysie.
Bacon!
I need some help with making rolls. Well help with two things, rolls and meatloaf. I didn’t ping anybody specifically because I knew I would forget someone
rolls: I made some dinner rolls that had butter, milk, and sugar in it. The directions said to bake until 200°. For some reason I crossed that out and put 180. So the question is, if you have a square pan of rolls where do you take the temperature? The temperature of the outer rolls was 205°. The inner rolls was 180. That was when I quit baking. The inner rolls were nice and moist but the outer rolls were a little dry. I’ve made them before where the outer rolls are fine but the inner ones are gooey.
So where does the temperature get taken? And how do you get both inners and outers acceptable? I’m thinking of next time just rimming the pan with rolls and skipping the center. Seems I can’t get both good.
meatloaf: does anybody have a really good meatloaf recipe. I’ve made lots of variations but I’ve never made one that I thought oh I’ll have to make that one again. Well except the one that I rolled up prosciutto and mozzarella inside it. I liked that but hubby didn’t. He likes a traditional style