Sorry. PepitAs.= pumpkin seeds. I can see raisins giving a nice sweetness though. And yes. It really is a 2 day thing, but the 1st day isn't too bad, just a lot of time in simmering and melding. And everybody knows that some of those Mexican dishes are like spaghetti sauce.. better the NEXT day or even longer. It's the 2nd day that requires the tedious job of assembly. I'm with you on the whole anise thing... tarragon, too much fennel, anise. HINTS of licorice aren't so bad, but if it's pronounced, hate it! Kevin This post was edited by woohooman on Tue, Apr 8, 14 at 20:36

Better Than Pam Mixture that works wonderfully-- 1/2 c solid shortening 1/2 c vegetable oil 1/2 c flour Beat first two ingredients till fluffy like marshmallow whip. Beat in flour. Store in a sealed container at room temperature. If it separates, stir again.

Wow! I never thought this post would turn into a discussion of baker's math! I think arley explained it well: "... the baker's percentage system, which considers all other ingredients as a percentage of the flour used." That's the starting point for the percentages -- whatever the amount of flour is (whether 1 cup or 1 pound) THAT will be the 100%. It's "Baker's Math" not arithmetic math. From "The Fresh Loaf" Website: "Math?! Yes! Professional bakers don't usually talk about recipes, but rather about formulas. Bread is all about proportions, and baker's math is a way of breaking down ingredients into these proportions so that you can scale up or down as needed. It also makes baking much easier because, once you understand the basic proportions, you can freely mix and match ingredients to invent all kinds of breads on your own. "It's not necessary to learn baker's math to bake good bread, of course, but it can expand your ability to mix and match ingredients and break free of recipes to create your own formulas. "In baker's math, every ingredient is expressed in terms of the flour weight, which is always expressed as 100 percent." Don't get me wrong. I don't use this method because my pipsqueak brain cannot handle it. But I can understand how this system would be helpful to professional bakers and also those "die-hard" home bakers that keep pushing the envelope on hydration, looking for the perfect artisan bread with both tons of hole & chewiness and adequate structure. Here is a link that might be useful: Baker's Math Article

Now THAT is one GREAT IDEA! I am tickled to have this "better than Pam" recipe. I have ruined MANY of a non stick pan, glass dish with Pam...You have given so many, many money saving, VALUABLE household hints to this KT. I hope they are saved somewhere. SOMEONE needs to write a book of all the KT recipes, household hints, adventures, memoris, etc. and sell them, letting the profits to whatever...let you all decide that...but I have come here for so long and this hint is probably my most favorite household hint by far...thanks!!!!!!!!!!