The question was unasked up until that point, could some pulverized bran flakes ever be a stand-in for graham crackers? Sure you'd take the same liberties and add four cups bran flakes to one half cup sugar and a stick of melted butter, press firmly into glass pan, I'd aim for 9 x 13. Should only 1-1/2 blocks cream cheese be available, three eggs, 3/4 cup of sugar, 3/4 tsp vanilla is my firm answer. No, I've made up my mind. Use the smaller pan, thicker crust never hurt no non-believer.
Three hundred twenty-five degrees for twenty minutes is a wonderful suggestion, don't get me wrong. But my grandmother always blasted the goddanged hell out of her creations at 350 degrees, pretty standard. This summer her marshmallowy fluff fruit salads will enter the picture, some tried and true side salads in general will take to the fore.
So all in all, and because cherry pie filling is politely insisting its way past the bread pudding that's so dangblasted easy. Blame it on the bran flakes, out to spite muffins in general, and sans bananas. The pan keeps calling my name and catching my attention, food processor blasting dishes out of my sink into the dishwasher, counters sprayed and cleared, every crumb swept off the floor.
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