Reviews

Banana Chocolate Chip Monkey Bread

Baker’s Corner Baking Sprinkles

Aunt Maple’s Pancake Mix

L’Oven Fresh Hamburger and Hot Dog Buns

Baker’s Corner Quick Breads

Nature’s Nectar Juices

Fit And Active Drink Mix

Cappuccino Mix – Mocha and Vanilla

Crumbled Feta Cheese

Belmont Pumpkin Cheesecake

Fit And Active Frozen Greek Yogurt Bars

Belmont Apple Pie

Boulder Trash Bags

Fine Feline Canned Cat Food

Freshine Disinfecting Wipes

Coming Soon!

Chef’s Cupboard Bread Crumbs

Millville Cereals

Millville Rice Crispy Treats

Millville Fruit And Grain Bars

Fit And Active Baking Soups

Benton’s Maple Leaf Cream Cookies

Benton’s Gingerbread House Kit

Cafe Bistro Butter Cookies

Pumpkins and Pumpkin Carving Kit


2 comments

  1. JILLO says:

    As in all liquid dairy products the “film” on top is protein that has been heated too high or too long. like the layer on top of chocolate pudding (or ANY flavor!), except in that case my kids always wanted that part(!). its the same with scrambled eggs if the heat is too high, they become rubbery, especially the whites, which are higher protein content. Find an amount of time JUST BEFORE the milk starts getting the film…

  2. Arlene Dantry says:

    Just wondering why there is a “plastic” film on my fat-free milk after I’ve heated it in the microwave. Also, must the caps on your creamers be so terribly difficult to unscrew? I don’t have arthritis or any other debilitating disease in my hands, but it literally takes me several tries (using various tools) to get the darn things off!! Why oh why?

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