Im glad I don’t have one of those (husbands) I hear they are more expensive than we are with flavors… 
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I had a bad craving a few days ago… whipped this one up… let it sit to get happy and…
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I needed another jam for my toast.
Apple Butter
Jam Pop
Loaded Toast
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Fixed… I triple dare someone to try this one…
I think someone had asked about a lembas based muffin somewhere, can not remember who
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How critical is sugar orchid?
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It makes the recipe what it is… without it it just doesnt play nice.
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@anon84779643 I’ve had SO for awhile, and only RECENTLY, mixed up one of your recipes with it, but haven’t solo’d it. The notes out there are, ehhhh, what’s YOUR take on the SO flavor ?
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I had my review here somewhere… cant find it, go figure…
This is what Sugar orchid is…
it can also be a sub for meringue and it goes from sweet at the lower levels to a pasty almond used too high… I keep a 4oz bottle, even tho the common usage for me is around .4%…
it’s really good and even tho it is with the expensive ones… totally worth it…
combining it with frosting… you too can make a juice so sweet it makes your teeth ache!
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picked up a few yesterday from a sale from ECX some I already had but now to test all of them LOL
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I was thinking maybe frosting + so + cherry + some biscuit for a Bakewell. Looks like it could work.
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You could… I keep hearing about a bakewell… never had one! 
how about a…
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Bakewell tart is a butter hard pastry base with a filling that is some kind of almond frosting and with a candied cherry on top. Give or take
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You might want to tone down the sugar orchid to .4% as at .6% it starts to get a bit pasty and the almond shows up more… but then again you might like it that way too… hard call 
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I was hoping the sugar orchid would bring the almond which is dominant in the actual pastry.
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