My specialty is pulling pies, biscuits, cookies, you name it, out of the oven, and watching them somehow slide off the baking rack onto the floor. Or turning a pan of dinner rolls out onto the cooling rack, and seeing them jump off the kitchen table. And just yesterday, I made quiche bites, and stupidly filled the little crusts to the brim. Next thing I knew, smoke was pouring out of the oven, and the smoke alarm was raising Cain. Incredibly, the quiche still tasted great, but hope I learned my lesson. And earlier in the week, I decided to make blueberry buckle coffeecake, and when I was making the topping, my eyes somehow read 1/2 tsp of salt rather than 1/8 tsp. The group still raved about the cake despite the topping (in my opinion ) being tremendously salty, which is a true testament to how great King Arthur Flour recipes are.

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