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    You are in: Home / Community Forums / Breads & Baking / Questions about Recipe #394828
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    Questions about Recipe #394828

    Sat Mar 30, 2013 12:39 pm
    Newbie "Fry Cook" Poster
    Hello everyone...

    I am going to make Montana Heart Song's Sausage Bobbat as part of our Sunday breakfast tomorrow.

    However, I have some questions...

    - Could I safely sub buttermilk for the regular milk? I have some that I need to use up.

    - If I halve the recipe, what size pan would you recommend? Do you think 11" x 8" would work for a full recipe? I don't have a 10" x 10" pan.

    - If I do halve the recipe, could I maintain the original amount of sugar without ruining the final result? I'd like it to be a little sweet, although I intend to serve with real maple syrup, so maybe that wouldn't be necessary?

    Really appreciate this community being here to help!

    Happy Easter and Happy Passover to all!
    Sat Mar 30, 2013 12:45 pm
    Forum Host
    I think buttermilk would be just fine -= it would be like the difference between plain pancakes and buttermilk pancakes, and I think the buttermilk might make this a more interesting dish.

    The pan substitution is close enough, I think, to work out.

    If you halve the recipe, keeping the sugar the same would make it sweeter, but I honestly would not do it, if you are serving with maple syrup or a nice jam. I like jam on pancakes and similar things - or my recent favorite, orange curd.
    Sat Mar 30, 2013 12:53 pm
    Newbie "Fry Cook" Poster
    Thanks so much for answering all my questions! Going to take your advice on the buttermilk, sugar and pans...I'll let you know how it turns out! I just noticed the sausage links I picked up are maple flavored! Being in a hurry can sometimes work out...more flavor. Yay!
    Wed Apr 03, 2013 1:15 pm
    Newbie "Fry Cook" Poster
    Our Easter breakfast was really yummy, thanks to your suggestions. The buttermilk did lend more flavor to this dish! It was just like eating a buttermilk biscuit with bits of sausage inside. And I cut the sausages into 1/2" pieces so they were more bite sized.

    Made a whole recipe in that 11" x 8" dish and it was perfectly sized! Loved the maple syrup and butter on top. Comfort food and filling, too!

    This went really well with our fruit salad and scram eggs.

    Hope you had a nice Easter!
    Wed Apr 03, 2013 4:54 pm
    Forum Host
    i am so glad this worked out well for you, it does sound really good. If you have not yet had a chance, please leave a review on the recipe with your modifications - I am sure others would find them of interest.
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