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I am addicted to Panera's cinnamon crunch bagels and love scones. Would anyone know how to get that great cinnamon crunch on scones ?

I've been hearing a lot lately about using bread flour to make cream puffs. The reason stated is the increased gluten makes it puff better and increases stability. Has any one tried it and if so, what do you think ?

Trying to find the perfect hot cross bun recipe. The one I last tried had a good flavor, but it was rather dry. Any 'perfect' recipes or suggestions how to improve mine ?

Does anyone still scald milk for recipes? I thought you only had to scald non pasturized milk, am I missing something ?

I have a recipe that calls for sauterne . What would be the best wine to substitute for it. Also having a dickens of a time finding burgundy for a beef dish and someone told me that cabernet sauvignon would work . Any opinions on this ?

How do you use the green buttons on the bottom of a post ?

I recently had a really good bread pudding and have tried to duplicate it and haven't suceeded. It was dense, but not dry. Any ideas or recipes you use that would give me those results ? Thanks

Hi ! I am new to this site and am enjoying it a lot. Hope to add to my cooking knowledge and learn new things. I'm a senior citizen and have been cooking almost all my life. I particularly like baking, and have many neighbors that approve of my hobby. :smile: