Full sheet pan cake recipes

[Nay]

8. I've always liked to bake, but stopped because I became diabetic and it became

a torture to make and then not eat much of it. BUT I still enjoy baking for my grandson's school festivities, etc. One of the yearly parties is one to celebrate everyone's heritage -- dozens of people cook and bake like fiends in order to bring their country's best delicacies to this event.

Being Canadian, I decided one year to bake Nanaimo bars for the event. It was baked entirely from scratch. The taste was -- amazing.

As people came up to my table and ate their piece, it was as if they were transformed! You could tell that they really had rarely tasted a truly homemade baked good. There were guys practically having orgasms right in front of me ("Good God! What is this?? It's the best thing I've ever eaten! Jesus!" etc.). It was pretty funny. And sad, at the same time. Because this deterioration of the quality of all foods, not just baked goods, is an ongoing food problem in this country. For a couple of generations the taste buds of kids growing up eating mainly artificially colored/flavored corporation-produced foods have been warped to the point that most don't even like vegetables, fruits, meatloaf, etc., that are not pumped up with artificial materials.

I think baked goods are perhaps the easiest food in which to detect true flavor, only because sweets are almost universally loved and everyone will take a piece and can notice that there's something different. Other foods, not so much. I also make a wonderful mac 'n' cheese, but most kids won't eat it -- it's not Kraft. They are not used to the flavor of unmanipulated foods.