Brushed them up with egg.
Very brown and shiny after baking. Turns brown very fast in this kind of pan.
Spread them with sweetened condensed milk, and topped up with generous pork floss! Yummy!
The batch of breads I baked today.
Utah’s “oldest continually operating restaurant” could be coming back
-
[image: Utah sign]A piece of Utah history that seemed lost forever may soon
make a comeback. The Idle Isle Café, located in downtown Brigham City, was
lo...
1 hour ago
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