I may be the wrong person to be commenting because I don't have a, Bluestar,Viking, Wolf or anything like that. When I redid my kitchen I was thinking about a real pro range like these but then realized that I don't do 'REAL PRO COOKING' so what's the point of the range? Yeah things get cooked but do I need 22K BTU burners....no? Am I making batches of cookies, cakes and breads every week?...no. I thought about resale value and decided that the next person in the house can put in what THEY want. Anyway I have a Bosch dual fuel convection range. Black with SS top which matches the scheme of everything else in Kitchen. Like I said..I am no pro --this pro style range works very well for me. Convection is very fast in it. crispy on the outside..nice on the inside(as long as I am paying attention to what I am doing!).

I tried doubling a bread recipe once, and doubled the yeast amount, and it was a mistake. The bread was way too yeasty, and didn't behave well. I don't remember exactly what happened, but I did, too late, look up how to double a bread recipe and found out you don't double the yeast. According to the same King Arthur Baker's Companion that the above recipe came from, "You can increase the size of most bread recipes simply by doubling, or tripling all the ingredients. The exception is the yeast; if you increase the amount of yeast at the same rate you increase everything else, you may find yourself with a lot of dough on your hands and not enough time to deal with it. For example, by the time you've shaped the eighth loaf, the first may be well on its way to doubled in size. Most home bread bakers prefer to stick with 1 tablespoon of yeast for up to eight loaves, and giving the bread a longer, slower rise. Not only does this improve the flavor, it slows down the rising dough so that you can work with the dough more effectively." Hope this helps. I'm glad you are enjoying the recipe. I need to make it again - it's been a long time. Sally

I stand corrected, as I was looking at the wrong recipe. Here's the one wanda was asking about: 9. Cheesy Spinach Snacks Posted by joann_fla (My Page) on Sun, Sep 19, 10 at 19:05 Makes: 18 servings Prep: 10 minutes Bake: at 350 degrees F for 45 minutes 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup milk 2 eggs 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 2 cups (8 ounces) Monterey Jack cheese, shredded Dash of Nutmeg (opt) Directions 1. Heat oven to 350 degrees F. Coat an 8 x 8 x 2-inch baking pan with nonstick cooking spray; set aside. 2. In a medium-size bowl, whisk together flour, baking powder and salt. Stir in milk, eggs, spinach and cheese until just combined. Pour batter into prepared baking pan and bake at 350 degrees F for 45 minutes or until lightly browned. 3. Remove from oven and let cool on rack for 15 minutes. Cut into squares, then cut squares into triangles and serve immediately. --------------------------------------------------------------------------------

Colleen, I can post more than one picture, but not in a post when I'm starting a thread. That will only let me post a single picture, then I can post as many as I want in the follow up. It's just weird.... Yes, she grew up fast. She's about 6 inches taller than me and shops for Prom dresses and high heels and is saving money for a car. (sigh) Good thing I have the two little Apprentice Princesses to play with... Cathy, The Pane Bianco recipe came from King Arthur Flour. It's filled with sun dried tomatoes, basil and cheese, The Princess says it tastes a little like pizza. bragu, I told her she'd have to compete against me, she can only do the Junior entries until she's 18. That was originally 15 and then they changed it, I told her that I thought she secretly bribed the Fair Board to do that because she knew she couldn't beat me. LOL Jasdip, the monkey bread is little balls of dough, each one stuffed with chocolate and caramel chips, then drizzled with butter and baked, then frosted. I've never had one that isn't sweet, but I do have a recipe for a monkey bread with bacon. Sherri, the zucchini candy IS made of zucchini. Also koolaid and a ton of sugar, so a vegetable, but maybe not so healthy. (grin) It's kind of like gummy worms or fruit roll ups covered in sugar. Pam, it's good to "see" you here again. Heck, if you don't come around more, she's going to be graduating next time you see a picture! :-) She says she's going to go to college to be Dr. Pimple Popper.....um....I mean a dermatologist. I suppose she'll stop baking for the Fair then, she says she'll be too busy curing skin cancer. Yeah..... Annie