You would think I could bring myself to consider cupcakes.

[thanate]

Ok, internet-- twitter is not helping me out on this one, so I figure I'll try here: I've got half a gallon of very sour milk to use up, but all I want to bake is cookies (which use no milk at all.) Has anyone got inspiring milk-using-up suggestions on what to bake?

I've been doing that thing where I read other people's posts and feel like I'm interacting with them, which is not helpful. So um, yeah-- hi everybody. Today my sinus is trying to stab me in the cheekbone, and it is snowing, and our house is slightly less full of other people's extravagant exercises in commerce on our behalf than it was yesterday, because I returned the baby-safe ipad play station on the grounds that we haven't got an ipad. Oh, and we have minnows, which may yet actually get hooked into to an aquaponics set-up for a winter kitchen garden.

Comments

[notyourwendy]

Tucker has a recipe for coffee cake that involves soured milk. I used to make biscuits with soured milk, but don't anymore because I switched to buttermilk.

[thanate]

Sadly, we also have a thing of buttermilk in the fridge that I got the grocery run before the one where I forgot that anytime I go to Shoppers I have to check the expiration dates on the milk. Because they almost always have ones that expire *that day* and are going off by the time you open them. :(

On the other hand, I'll use sour milk for any baking thing that does regular milk. Also, see the anise bread recipe on the lj side, which is pretty tasty.

[mrissa.livejournal.com]

Banana bread uses sour milk. Pancakes maybe.

[thanate.livejournal.com]

We used our bananas last week. But yes, I should make more pancakes. I've been eating oatmeal for breakfast and forgot about them. Thanks.

[blairmacg.livejournal.com]

Anise Seed bread is one of my absolute favorites. Here's a link to a recipe that looks similar to what I do:

http://www.cooks.com/recipe/nv6za5pv/anise-bread.html

I put a cookie sheet under the pans, as mine tend to overflow the pans a bit in the baking process. A friend said she stopped having that issue once she added a single egg to the recipe, but it does change the texture a wee bit.

[thanate.livejournal.com]

Ok, we tried that. :)

I think it's fabulous, but grauwulf can't taste the anise-- he says tastes like light gingerbread, so I guess I'll have to add more anise next time. Or try it with honey rather than maple syrup, if I wait until after the Megatherium is rated for honey, perhaps.

[blairmacg.livejournal.com]

I like it a tad better with honey myself.

Most times when I'm asked to bring a non-main-course addition to a party, this is what I'll make. It's easy, but unique, and can be "dressed up" by adding a light sugar glaze or honey butter spread.

Alas, I'm out of anise or I'd be making some myself tonight!

[aamcnamara.livejournal.com]

that thing where I read other people's posts and feel like I'm interacting with them
I've been doing that, too. *waves*