jasdip: You can leave the milk powder out. According to my research the milk powder is for "fragrance" and most of the recipe translated from Japanese and Chinese say "optional". I buy small tin of whole milk powder from Wallyworld for about $1.50 (brand NIDO) - I keep in freezer. We use the NIDO to make DIY evaporated milk because we can not use carageenan (sp??) which is in canned evap milk. I've become addicted to using this water roux/tang zhong method. I think the folks who make the Challah at our local grocer must use this method because the bread has about the same texture. Cheers, DL

Well, once in my cooking history I killed the yeast because the liquid was too hot. I bought a new thermometer today. And--last evening I made a batch of blueberry muffins (I had taken a short ride to a neighbor's stand and spent $3 on fresh berries so I really wanted the muffins to come out well). Immediately after placing the muffins into the oven I started to clean up from the mixing. I was floored when I found the measured oil had not been included. I was certain I had just wasted my time and money but I decided to try to add some oil right then. I grabbed the muffins out of the oven and then drizzled a little bit of oil onto each muffin, which had already begun to solidify from the short burst of heat. I used the handle of a spoon and mixed the oil into the stiff batter as best I could, without mashing the blueberries. Then I returned the muffins to the oven. I didn't know how to adjust the cooking time because of the time out of the oven, so I sat on a kitchen step stool and watched the muffins cook until I decided to test one. Sent them back for 6 more minutes and then sampled one as soon as it was cool enough not to burn my mouth. I wouldn't offer tham to company, but they really are acceotable. I had used double the amount of berries and the extra moisture might have helped.

Hi Matti! Glad your family liked it, it's the only way I make it now. I've always added leftover cooked rice to my dressing, so I throw that in as well. Slow-Cooker Stuffing/Dressing 1 cup butter or margarine 2 cups chopped onion 2 cups chopped celery 1/4 cup chopped fresh parsley 12 cups dry bread cubes 1 teaspoon poultry seasoning 1 1/2 teaspoons dried sage 1 teaspoon dried thyme 1/2 teaspoon dried marjoram 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 4 1/2 cups chicken broth, or as needed 2 eggs, beaten Melt butter or margarine in a skillet over medium heat. Cook onion, celery, and parsley in butter, stirring frequently. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Spray slow-cooker with non-stick spray and transfer mixture to slow cooker. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 6 hours.

LOL Sooz!!!! That's it!! You nailed it. Isn't it good?? It's nice and savoury and we love it with chili, and other such food. Yours is a little darker, probably because of the stout. You did it, you made me want to make it again, and I'm going to. This is a picture of a piece that I posted in the previous cooking thread.