Elizabeth discovered this recipe when she was living with us in Portland and still likes taking this salad to parties. Several online versions of the recipe, including the one above, point to the original Fine Cooking web page, which is no longer live. Photo is from the original Fine Cooking recipe, courtesy of someone's Pinterest page.
Jan. 4, 2025: Came out flat in the middle; It’s higher in the article’s photo. Maybe because I used an 10” pan? All that cinnamon is wonderful. I used milk powder to make the milk. This recipe called bread flour. I edited it to regular flour; extra gluten is already called for. From website conversation: * Nonfat milk is recommended and is what the Original Pancake House uses because it's higher protein than regular or 2%. One reader says she used whole milk; it turned out fine. * The proportion of batter to pan size is supposedly key. Scale up for a 10” pan (like ours); I bumped up the amts in this recipe Jan. 5, 2025. Ready for next time. Jan. 13: Used the new amts. Reconst. milk from evaporated. Better. Try cast-iron pan next time; that’s what they use in the restaurants. Bet it will rise more evenly.
Next time, use a crockpot, as directed. The straight soup (condensed cream of mushroom) didn’t melt in the oven the way it might have in a crockpot. If I use the soup again when oven-roasting, I'd thin it.
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