I've made a French Toast casserole very similar to that, we really enjoyed it. The berry sauce sounds really good with it, I'll be sure to try that the next time I make it. Thanks!

I need to "standardize" my chili powder so I don't have a big surprise like this last batch of vegetarian chili. Has anyone used Penzey's chili powder? I see they have "chili 3000" and "chili 9000" but didn't see any "chili powder" on their website. I have been using 3 1/2 tablespoons of Adams brand which is kind of cheap but my recipe was consistently good. Then I switched to the Whole Foods bulk spice bin and didn't like that at all. I want good quality so I'm hesitant to use the cheap McCormick or Adams but hate to risk having another bad batch if Penzey's doesn't work out. Anyone used this for chili?

Lpink, Oh, tart cherries! Back in my childhood in Ohio there was a tree in our backyard so I fondly remember wonderful cherry pies, and miss being able to get them here in the south. I love warm cherry pie (ala mode, of course) and was distressed at having to buy cans of tart cherries at an exhorbitant price, with very few cherries floating around in the can. Hmmm. Never really thought about substituting sour cream or yogurt for buttermilk. I hate having to waste most of a quart of buttermilk in order to make my mom's old cake recipe, then noticed cans of powdered buttermilk on the store shelves, so I've been using that for quite a while and don't notice any difference. . . except when I didn't sift out the little hard lumps which occurred while stored in the refrigerator.

I *love* Penzey's, it smells so good in their stores. Here are some of my staples/favorites: Smoked Paprika--I use this in nearly all of my winter stews. Gives a rich, smoky flavor. Chicago Steak Seasoning, great in bbq beef or "sloppy joes", steaks, burgers and occasionally pork chops, though for pork I generally prefer... Pork Chop Seasoning--great on grilled chops and in barbeque pork. I make my own bbq sauce with this. Muskego Street Fish and Chicken, this is a new one, and very simple--just pepper, salt and lemon, but it's convenient and the balance is just right. Bouquet Garni--this is my go-to blend for soups and stews. (along with the smoked paprika) Mural of Flavor, the hubs likes this on his salads, it's nice on roasted veg, and it's also very good on chicken and fish. Their bay leaves give a lovely depth of flavor to soups and stews. I split a bag with my mom once a year or so, to keep them fresh. Tellicherry extra bold peppercorns for the pepper grinder Any of their cinnamons, the flavors are so different from each other. I like the subtle and fruity Ceylon for oatmeal and anything where you are sprinkling it on top, my daughter and hubs like the Vietnamese. China is very strong and lends good flavor when baking. Their double strength vanilla is a staple for baking. Their cocoas are fabulous for hot chocolate and baked goods--my teenage daughter makes a killer chocolate muffin. For quick dinners on very busy nights, I often use the Taco Seasoning or the Chicken Taco seasonings. Apple Pie Spice--my mom uses this in her apple pies and everyone raves about them. Pumpkin Pie spice, too. Have fun! Cj