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Summary of Baking

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  • The real reason I created this thread is because I have by CalGal, July 04, 2002(#1 of 13278)
  • Do you poke holes in the bottom of the crust? by lime, July 04, 2002(#2 of 13278)
  • Yes, I poke holes. The main problem I have is that the by CalGal, July 04, 2002(#3 of 13278)
  • I think if you stretch it, it shrinks when baked. But by Susanne, July 04, 2002(#4 of 13278)
  • Maybe that's it. I have to make sure I have plenty of by CalGal, July 04, 2002(#5 of 13278)
  • Chilling the crust before you roll it and chilling it in by J-Ro, July 04, 2002(#6 of 13278)
  • Hey, it's Lori Dee. Nice forum. Huh, my by Lori Dee, July 05, 2002(#7 of 13278)
  • I use lard. But my pie shells yesterday came out really by CalGal, July 05, 2002(#8 of 13278)
  • Hey, Lori! Lard? What's the benefit of by susanne, July 05, 2002(#9 of 13278)
  • It's divine, makes a perfect flaky crust, and is high by CalGal, July 05, 2002(#10 of 13278)
  • Does it add any sort of flavor? by susanne, July 05, 2002(#11 of 13278)
  • Richness.My pie crust recipe:3 by CalGal, July 05, 2002(#12 of 13278)
  • That's interesting. I'll have to try that. by susanne, July 05, 2002(#13 of 13278)
  • Note to self: Don't eat Cal's by Sadie, July 06, 2002(#14 of 13278)
  • Ha. It took me a good minute to figure that one out. by CalGal, July 06, 2002(#15 of 13278)
  • Lard crusts are wonderful. We like all lard for fruit by Brigit M, July 06, 2002(#16 of 13278)
  • do you know what effect they have, exactly? by CalGal, July 06, 2002(#17 of 13278)
  • Slightly buttermilky sounds great. Jersey blueberries by Brigit M, July 06, 2002(#18 of 13278)
  • I almost bought blueberries today, but I wanted to by CalGal, July 06, 2002(#19 of 13278)
  • Oh, I love blueberry pie! I had the best at a crunchy by Susanne, July 07, 2002(#20 of 13278)
  • I am frightened of by ErinPooh, July 08, 2002(#21 of 13278)
  • It's good stuff. Besides, the NY Times says that fat is by CalGal, July 08, 2002(#22 of 13278)
  • If I could remember any of my NYT logins, I'd read the by ErinPooh, July 08, 2002(#23 of 13278)
  • Erin, smoking is much, much worse for you than high by J-Ro, July 08, 2002(#24 of 13278)
  • Jennifer, I know that. For now, eating better is a lot by ErinPooh, July 08, 2002(#25 of 13278)
  • OK, I just wanted to make sure you weren't engaged in by J-Ro, July 08, 2002(#26 of 13278)
  • Have you tried the Fannie Farmer one, in the baking by CalGal, July 08, 2002(#27 of 13278)
  • I think that's the recipe that she hand-corrected when I by J-Ro, July 08, 2002(#28 of 13278)
  • I have to preen somewhere about the perfect key lime pie by Nancy T., July 09, 2002(#29 of 13278)
  • Congratulations, Nancy! I'm always aiming for by Jenni S., July 09, 2002(#30 of 13278)
  • Nancy, I assume you bought the cookbook rather than by VanPear, July 09, 2002(#31 of 13278)
  • Wouldn't that be cool? But no, I didn't. Nor do I own by Nancy T., July 09, 2002(#32 of 13278)
  • My strawberry pie came out extraordinarily well, too. by CalGal, July 09, 2002(#33 of 13278)
  • I made the most delicious chicken breasts with lemon and by StephanieD, July 09, 2002(#34 of 13278)
  • j-ro, I've gotten raves for this banana bread since I by sunnyside, July 17, 2002(#35 of 13278)
  • Yum. That looks perfect, sunny. by J-Ro, July 18, 2002(#36 of 13278)
  • The Moosewood cookbook has an awesome banana bread by nein09, July 26, 2002(#37 of 13278)
  • No nuts in the banana bread?In re: pie crust, by Marya, August 01, 2002(#38 of 13278)
  • Ok, has anyone here had any luck with sourdough? Mine by Pi, August 01, 2002(#39 of 13278)
  • Pi, are you using a recipe, and if so, do you make it by Curie Tournesol, August 07, 2002(#40 of 13278)
  • I have had better luck with breads from the Il Fornaio by J-Ro, August 07, 2002(#41 of 13278)
  • Jennifer, if you can make their ciabatta, you qualify as by Alice CK, August 07, 2002(#42 of 13278)
  • I usually make the pagnotta. I have a cloche baker that by J-Ro, August 07, 2002(#43 of 13278)
  • Jennifer, Jeffrey Steingarten tried the La Brea thing in by Marya, August 07, 2002(#44 of 13278)
  • Never had their pagnotta. I really should branch out, by Alice CK, August 07, 2002(#45 of 13278)
  • What's really satisfying to make for me is the by Marya, August 07, 2002(#46 of 13278)
  • oh, I have been meaning to make that leaf fougasse, by Brigit M, August 07, 2002(#47 of 13278)
  • Anyway, I ended up selling that book, by J-Ro, August 07, 2002(#48 of 13278)
  • Oh, Marya, did you really *need* to make me need another by AnitaB, August 07, 2002(#49 of 13278)
  • You need the Good Cook book club, Anita.(Also, by Marya, August 07, 2002(#50 of 13278)
  • Baking with Julia is excellent. I made the by Curie Tournesol, August 07, 2002(#51 of 13278)
  • You need the Good Cook book club, by AnitaB, August 08, 2002(#52 of 13278)
  • If it's new, you should return it for lots of by Marya, August 08, 2002(#53 of 13278)
  • Knowing my mom, it's probably a QVC thing, and I'm not by AnitaB, August 08, 2002(#54 of 13278)
  • Oh sure, you can use it to knead and rise by Marya, August 08, 2002(#55 of 13278)
  • Which, tragically, is the fun part of bread baking. I by AnitaB, August 08, 2002(#56 of 13278)
  • Sell it on by Brigit M, August 08, 2002(#57 of 13278)
  • Cal, I think your piecrust recipe is from Farm Journal's by sn00d, August 11, 2002(#58 of 13278)
  • when I try to make her version it by Lila Jones, August 11, 2002(#59 of 13278)
  • sn00dCongrats on the by Phil, August 11, 2002(#60 of 13278)
  • Lila, check and see if your local library has a copy of by Curie Tournesol, August 11, 2002(#61 of 13278)
  • Would you be willing to post a good rye bread recipe, by Marya, August 11, 2002(#62 of 13278)
  • Marya, you should order up by J-Ro, August 11, 2002(#63 of 13278)
  • nods in vigorous agreementThat's exactly by Curie Tournesol, August 11, 2002(#64 of 13278)
  • I'll go dig my rye bread recipe up if you like (haven't by sn00d, August 12, 2002(#65 of 13278)
  • Sweetie's birthday is today, and he's requested a white by terrilynn, August 13, 2002(#66 of 13278)
  • It will taste better if you use butter, but it won't be by J-Ro, August 13, 2002(#67 of 13278)
  • I'd use butter. If you use solid shortening you'll get by Brigit M, August 13, 2002(#68 of 13278)
  • Thanks-I don't think appearance really matters to him, by terrilynn, August 13, 2002(#69 of 13278)
  • If a cake calls for Crisco, I'd use Crisco. If you want by CalGal, August 13, 2002(#70 of 13278)
  • Got by terrilynn, August 13, 2002(#71 of 13278)
  • At home probably, but you know, if he wants a white cake by CalGal, August 13, 2002(#72 of 13278)
  • Terrilynn, do you by any chance have the Fannie Farmer by Brigit M, August 13, 2002(#73 of 13278)
  • There are good white butter cakes in the Joy of Cooking by Marya, August 13, 2002(#74 of 13278)
  • I have no specific baking books, but I've an assload of by terrilynn, August 13, 2002(#75 of 13278)
  • Southern Living should have good stuff. I have a by Brigit M, August 13, 2002(#76 of 13278)
  • I got so involved in looking at internet recipe sites by terrilynn, August 13, 2002(#77 of 13278)
  • Terrilynn, I may be chiming in too late, but my white by Curie Tournesol, August 13, 2002(#78 of 13278)
  • I found a recipe in an old cookbook and we decided to by terrilynn, August 13, 2002(#79 of 13278)
  • Anyone got a good blueberry muffin recipe to share? by Alice CK, August 21, 2002(#80 of 13278)
  • I just added a blueberry muffin recipe to the Only by Phil, August 21, 2002(#81 of 13278)
  • by Alice CK, August 21, 2002(#82 of 13278)
  • can anyone explain to me how to bake properly at by Clary Harlowe, August 23, 2002(#83 of 13278)
  • Are you reducing the amount of baking soda or baking by Curie Tournesol, August 23, 2002(#84 of 13278)
  • Clary, this looks interesting: by Brigit M, August 23, 2002(#85 of 13278)
  • I just made the blueberry muffins out of last months by Kaye, September 01, 2002(#86 of 13278)
  • My son's third birthday is coming up, and I promised him by Killjoy, September 11, 2002(#87 of 13278)
  • Do you have The Joy of Cooking, not the new edition? by J-Ro, September 11, 2002(#88 of 13278)
  • Is that Janey's Killjoy? Because if so, how nice to see by Marya, September 11, 2002(#89 of 13278)
  • The basic sugar cookie recipe in Fannie Farmer's Baking by CalGal, September 11, 2002(#90 of 13278)
  • Where might one find a copy of the older/original Joy of by Nancy T., September 11, 2002(#91 of 13278)
  • abe.com is good, Nancy, or eBay or by Brigit M, September 11, 2002(#92 of 13278)
  • Killjoy, Rick Rodgers' Christmas 101 has the best by JennyD, September 11, 2002(#93 of 13278)
  • I do have a Joy of Cooking, but not the others. Anybody by Killjoy, September 11, 2002(#94 of 13278)
  • Kaye, could I persuade you to post the recipe for the by Alice CK, September 11, 2002(#95 of 13278)
  • Of course Alice. I'll try to do it tom. morning. Should by Kaye, September 12, 2002(#96 of 13278)
  • I suppose in Recipes, for posterity. I'll check both by Alice CK, September 12, 2002(#97 of 13278)
  • Can you do a trade and post that recipe? I'm always on by Kaye, September 12, 2002(#98 of 13278)
  • Ooh, Alice. Yes, pumpkin muffins, please.I used by JennyD, September 12, 2002(#99 of 13278)
  • Killjoy--I'll post the Fannie Farmer recipe (in by CalGal, September 12, 2002(#100 of 13278)
  • Now, how can you possibly answer that by Alice CK, September 12, 2002(#101 of 13278)
  • Has anyone tried these by VanPear, September 13, 2002(#102 of 13278)
  • They're supposed to be by Marya, September 13, 2002(#103 of 13278)
  • You had to ask? I have one. It's ok. If someone had by J-Ro, September 13, 2002(#104 of 13278)
  • Killjoy, that sugar cookie recipe is in Recipes Only. by JennyD, September 14, 2002(#105 of 13278)
  • "What's the difference between the by Sadie, September 14, 2002(#106 of 13278)
  • Thanks everyone, and thanks also from Dexter. Now I by Killjoy, September 14, 2002(#107 of 13278)
  • Yup to what Jennifer said about the mats. And I haven't by Curie Tournesol, September 15, 2002(#108 of 13278)
  • People were so helpful regarding the sugar cookie by Killjoy, September 19, 2002(#109 of 13278)
  • For only two layers (which is as many as I attempt) I by Sadie, September 19, 2002(#110 of 13278)
  • Oh ho ho, Killjoy has tapped my Jeopardy by J-Ro, September 19, 2002(#111 of 13278)
  • I knew I shouldn't have even bothered to answer, because by Sadie, September 19, 2002(#112 of 13278)
  • Sadie, I used to put the humps upside down until I by J-Ro, September 19, 2002(#113 of 13278)
  • Damn, you recommended those strips to me way back on the by Jillian PlicPlic, September 19, 2002(#114 of 13278)
  • JenniferR scares by kismet, September 19, 2002(#115 of 13278)
  • Didn't I tell you Jennifer would by Janey Garnet, September 19, 2002(#116 of 13278)
  • As a less ambitious baker than Jennifer, I'd also by Marya, September 19, 2002(#117 of 13278)
  • I was thinking, if you were to use cut-up wet strips of by J-Ro, September 19, 2002(#118 of 13278)
  • Certainly it would be convenient, since I'm going to by Marya, September 19, 2002(#119 of 13278)
  • Can I just say that I made a mango cheesecake for Mr. by kismet, September 19, 2002(#120 of 13278)
  • Oh, and speaking of Mr. S, he mistakenly bought yeast by kismet, September 19, 2002(#121 of 13278)
  • This is an absolutely wonderful Finnish recipe for by Pi, September 19, 2002(#122 of 13278)
  • On the humped cake layers, I too have had this problem, by LizardBreath, September 19, 2002(#123 of 13278)
  • by J-Ro, September 19, 2002(#124 of 13278)
  • Sadie, I used to put the humps upside by Sadie, September 19, 2002(#125 of 13278)
  • trampy hooligan reformed upside-down by LC, September 19, 2002(#126 of 13278)
  • Get away from me! And you are one to talk, you by J-Ro, September 19, 2002(#127 of 13278)
  • That's clawfooted slut to you!Just for that, I'm by LC, September 19, 2002(#128 of 13278)
  • clawfooted by Sadie, September 19, 2002(#129 of 13278)
  • 'Tisn't my house yet. But you can be jealous of my by LC, September 19, 2002(#130 of 13278)
  • JRo, you did notice that the mogen david cake pans were by Marya, September 20, 2002(#131 of 13278)
  • FYI, I just googled Magi-Cake Stripes, and found them a by Marya, September 20, 2002(#132 of 13278)
  • PiCan you copy your recipe into the by Phil, September 20, 2002(#133 of 13278)
  • Done! by Pi, September 20, 2002(#134 of 13278)
  • by Phil, September 20, 2002(#135 of 13278)
  • Alice, I finally posted that Blueberry muffin recipe. I by Kaye, September 21, 2002(#136 of 13278)
  • Cal, I was doing a test half-batch of your sugar cookie by Killjoy, September 21, 2002(#137 of 13278)
  • Killjoy, if Cal doesn't get here in time, it's almost by Alice CK, September 21, 2002(#138 of 13278)
  • Good lord, I'm sorry. What an oversight. It's by CalGal, September 21, 2002(#139 of 13278)
  • Oops, Assumption Alice strikes again. <pulling self by Alice CK, September 21, 2002(#140 of 13278)
  • Thanks by Killjoy, September 21, 2002(#141 of 13278)
  • Hearty wheat bread recipes? It's cold, rainy and by kismet, September 23, 2002(#142 of 13278)
  • If you like walnuts, I'll post a great whole-wheat by J-Ro, September 23, 2002(#143 of 13278)
  • I am a nut harlot but will likely use hazelnuts or by kismet, September 23, 2002(#144 of 13278)
  • That's nice of you to say, kismet. I wish I hadn't by J-Ro, September 23, 2002(#145 of 13278)
  • Jennifer, I made the chocolate truffle torte at my Mom's by Jillian PlicPlic, September 23, 2002(#146 of 13278)
  • Did you put raspberry sauce on it? I like a tart sauce by J-Ro, September 23, 2002(#147 of 13278)
  • < glamour puss>Daaarling, what's the point of by kismet, September 23, 2002(#148 of 13278)
  • Jennifer R-Thanks for the cake-pan insulation by LizardBreath, September 23, 2002(#149 of 13278)
  • madly preening by J-Ro, September 23, 2002(#150 of 13278)
  • I made a bunch of pies for my grandmother's surprise by VanPear, September 23, 2002(#151 of 13278)
  • From my experience Van, it is a good thing when you by Kaye, September 23, 2002(#152 of 13278)
  • I must confess to skipping to the end of this thread by Brooke, September 23, 2002(#153 of 13278)
  • Apple crisp, and by J-Ro, September 23, 2002(#154 of 13278)
  • Thank you thank you thank you! It looks fabulous. I'm by Brooke, September 23, 2002(#155 of 13278)
  • What is this too much topping? I don't by JennyD, September 24, 2002(#156 of 13278)
  • by J-Ro, September 24, 2002(#157 of 13278)
  • Jennifer, I make crisp all the time but had never by Lila Jones, September 24, 2002(#158 of 13278)
  • That apple-crisp recipe is just wonderful. I've tweaked by Ase, September 24, 2002(#159 of 13278)
  • Silly man. Grating the butter! What a brilliant by Kaye, September 24, 2002(#160 of 13278)
  • Yes. I've been using that technique for other stuff by Ase, September 24, 2002(#161 of 13278)
  • Andrea, I can sympathize with the mess created with by Reggae Junkie, June 14, 2003(#162 of 13278)
  • Oh, yes. That is a great mix. My advisor's wife made by Ase, June 14, 2003(#163 of 13278)
  • Reggae, I think I mentioned in a previous conversation by CalGal, June 14, 2003(#164 of 13278)
  • I say that all the time, Cal. I have begun bringing by Reggae Junkie, June 14, 2003(#165 of 13278)
  • I have something called "Tunisian Orange-Olive Oil Tea by Andrea, June 15, 2003(#167 of 13278)
  • I just made a cheesecake. For fathers day by Ase, June 15, 2003(#168 of 13278)
  • Tunisian orange cake (made with whole oranges, peel and by Andrea, June 15, 2003(#169 of 13278)
  • I don't think I realized such a thing existed, but it by Marya, June 15, 2003(#170 of 13278)
  • I forgot to mention that the chocolate cake I made by Marya, June 15, 2003(#171 of 13278)
  • I made a blackberry cobbler. It was too tart, but by sweet pea, June 15, 2003(#172 of 13278)
  • The jelly tasted just fine. I didn't suspect a by Janey Garnet, June 15, 2003(#173 of 13278)
  • I think red currant jelly is about 99.99% sugar, by Marya, June 15, 2003(#174 of 13278)
  • Some by Marya, June 15, 2003(#175 of 13278)
  • I love the Trojan cake. Doesn't it just scream by Eustacia, June 15, 2003(#176 of 13278)
  • It reminded me of the Minotaur for some reason.I by Marya, June 15, 2003(#177 of 13278)
  • That would be by Eustacia, June 15, 2003(#178 of 13278)
  • We have a whole bunch of rhubarb growing out back and I by dirt track date, June 15, 2003(#179 of 13278)
  • Butter tastes good, and you can substitute it in any by Marya, June 15, 2003(#180 of 13278)
  • The problem is the pie-eaters are by CalGal, June 15, 2003(#181 of 13278)
  • Oil doesn't give nearly as good a texture, though. I by Brigit M, June 15, 2003(#182 of 13278)
  • Anyone who is giving up lard to humor vegetarians has by CalGal, June 15, 2003(#183 of 13278)
  • Health isn't the issue for most by Janey Garnet, June 15, 2003(#184 of 13278)
  • Whatever. The point is that if you're going to fuck up a by CalGal, June 15, 2003(#185 of 13278)
  • I don't think lard crusts are all by Marya, June 15, 2003(#186 of 13278)
  • Yes, but you're often by CalGal, June 15, 2003(#187 of 13278)
  • Perhaps, but my pie crusts happen to be by Marya, June 15, 2003(#188 of 13278)
  • Anyone who can only manage unexceptionable pie crusts by CalGal, June 15, 2003(#189 of 13278)
  • Can something unexceptionable be improved? What would by Brigit M, June 15, 2003(#190 of 13278)
  • (I actually would happily eat a lard crust. I just by Janey Garnet, June 15, 2003(#191 of 13278)
  • Like the Second Temple gingerbread house by Curie Tournesol, June 16, 2003(#193 of 13278)
  • KathyJ, there are a couple theories I'm aware of for why by Crispy Girl, June 16, 2003(#194 of 13278)
  • make their ownThis is a level by Fiksu, June 16, 2003(#195 of 13278)
  • Y'know, I think I'm going to try it sometime when it's by Crispy Girl, June 16, 2003(#196 of 13278)
  • You let us know how it goes. I'll stick with the by Fiksu, June 16, 2003(#197 of 13278)
  • How does one make by Biscuit, June 16, 2003(#198 of 13278)
  • Step One: Slaughter a by Reggae Junkie, June 16, 2003(#199 of 13278)
  • Making lard involves melting pig fat. I'll look it up by Crispy Girl, June 16, 2003(#200 of 13278)
  • There are fairly detailed instructions in "Little House by dirt track date, June 16, 2003(#201 of 13278)
  • by CalGal, June 16, 2003(#202 of 13278)
  • I'll look it up tonight & post in Only by Biscuit, June 16, 2003(#203 of 13278)
  • Jumping into the pie crust discussion to say that Rose by AnneS, June 16, 2003(#204 of 13278)
  • Seconding that. I've only made it once, though, as I by Curie Tournesol, June 16, 2003(#205 of 13278)
  • Joy's standard crust recipe is half butter, half by Alizarin, June 16, 2003(#206 of 13278)
  • Ooh, isn't cream cheese crust what they use for by Reggae Junkie, June 16, 2003(#207 of 13278)
  • by Lila Jones, June 16, 2003(#208 of 13278)
  • But a cream cheese crust is very soft and requires by MsIt, June 16, 2003(#209 of 13278)
  • re-posted from Party Food:OK, I by Queen Elisabeth, June 17, 2003(#210 of 13278)
  • re-posted from Party Food:OK, I by Queen Elisabeth, June 17, 2003(#211 of 13278)
  • I think my oven is hotter than it by Alizarin, June 18, 2003(#212 of 13278)
  • Yes, I know. However, I am too lazy to go out and buy by Queen Elisabeth, June 18, 2003(#213 of 13278)
  • by CalGal, June 19, 2003(#214 of 13278)
  • by Curie Tournesol, June 19, 2003(#215 of 13278)
  • Well, I have recipe #277 (sponge cake) in the oven. It by Rose H., June 19, 2003(#216 of 13278)
  • How did it turn out, Rose? Sounds yummy.So, HOLY by VanPear, June 20, 2003(#217 of 13278)
  • Them's gonna be good by Crispy Girl, June 20, 2003(#218 of 13278)
  • The cake turned out OK, but not spectacular. I blame the by Rose H., June 20, 2003(#219 of 13278)
  • Sponge cake is hard to do by Queen Elisabeth, June 20, 2003(#220 of 13278)
  • Okay, this is incredibly weird. Every other time I make by CalGal, June 23, 2003(#221 of 13278)
  • So your cookies are sort of like the Star Trek by Brigit M, June 23, 2003(#222 of 13278)
  • I melt the butter, per the recipe. I don't use it hot, by CalGal, June 23, 2003(#223 of 13278)
  • Oh, wow, that's very strange. I wonder if abstruse by Brigit M, June 23, 2003(#224 of 13278)
  • Moisture content of the brown sugar is definitely my by sweet pea, June 23, 2003(#225 of 13278)
  • Are you measuring flour by weight or volume? If by by Alizarin, June 23, 2003(#226 of 13278)
  • Same flour. Not the same butter, but I went from the by CalGal, June 23, 2003(#227 of 13278)
  • So your cookies are sort of like the by Ase, June 23, 2003(#228 of 13278)
  • Ase--Congrats on the new addition!I've used the by Alizarin, June 23, 2003(#229 of 13278)
  • I've never tried Insanity Rose's Black Forest cake, but by Brigit M, June 23, 2003(#230 of 13278)
  • Okay, so, the brownies sucked. I think it was my fault, by VanPear, June 23, 2003(#231 of 13278)
  • Well, milk is one of the ingredients cakey brownie by Brigit M, June 23, 2003(#232 of 13278)
  • Oh, my god. Do not not not use milk chocolate instead by CalGal, June 23, 2003(#233 of 13278)
  • I know, I know, I KNOW...yeah, it was supposed to be by VanPear, June 23, 2003(#234 of 13278)
  • And chocolate bars usually have someone in them, so they by Reggae Junkie, June 23, 2003(#235 of 13278)
  • I've used the Better Homes black forest by Ase, June 23, 2003(#236 of 13278)
  • I don't know if this is off topic since doughnuts are by dirt track date, June 23, 2003(#237 of 13278)
  • (Message has been moved to Only by Alizarin, June 23, 2003(#238 of 13278)
  • Oh, dtd, we did doughnuts one New Year's Day. They were by Brigit M, June 23, 2003(#239 of 13278)
  • I thought Black Forest cake had a whipped cream by Marya, June 23, 2003(#240 of 13278)
  • Can't you substitute unsweetened cocoa plus some kind of by Queen Elisabeth, June 24, 2003(#241 of 13278)
  • Yes. I do it all the time. I have suddenly blanked on by CalGal, June 24, 2003(#242 of 13278)
  • Substitute 3 tablespoons (18 grams) by Marya, June 24, 2003(#243 of 13278)
  • That's it. I couldn't remember if it was 4 total or 4 to by CalGal, June 24, 2003(#244 of 13278)
  • I always have to look that stuff by Marya, June 24, 2003(#245 of 13278)
  • Well, that one I know by heart because I use it all the by CalGal, June 24, 2003(#246 of 13278)
  • I love those tables of substitutions. It's like being in by Curie Tournesol, June 24, 2003(#247 of 13278)
  • One of the guys who's working on the house brought me a by Julia M, June 26, 2003(#248 of 13278)
  • How about making a cobbler or crisp. They probably by ciao bella, June 26, 2003(#249 of 13278)
  • Isn't there a peach pie recipe that involves draining by Marya, June 26, 2003(#250 of 13278)
  • Julia, if you have a crapload of canned peaches, you by Reggae Junkie, June 26, 2003(#251 of 13278)
  • Those look great, Reggae by Julia M, June 26, 2003(#252 of 13278)
  • They really are. They're my favorite thing to whip up by Reggae Junkie, June 26, 2003(#253 of 13278)
  • Boy, that would happen exactly once around here. You are by Andrea, June 26, 2003(#254 of 13278)
  • Andrea, what are fruit crisps? They sound wonderful. by Cath, June 26, 2003(#255 of 13278)
  • Oh, of course you can. A crisp is AKA crumble- maybe you by Andrea, June 26, 2003(#256 of 13278)
  • Oh, of course. I'm so silly. I made an apple-berry by Cath, June 26, 2003(#257 of 13278)
  • Oh, you're right. "Apple-berry crisps" sound like by Andrea, June 26, 2003(#258 of 13278)
  • Cal, buy name-brand brown sugar (like C&H) if you by J-Ro, June 29, 2003(#259 of 13278)
  • I use good sugar. I'm wondering if it is the temperature by CalGal, June 30, 2003(#260 of 13278)
  • That would be pretty esoteric. It still sounds like a by J-Ro, June 30, 2003(#261 of 13278)
  • Yeah, especially the inconsistent results. But I do by CalGal, June 30, 2003(#262 of 13278)
  • Try using Plugra butter, maybe, or another PAE-style by J-Ro, June 30, 2003(#263 of 13278)
  • I'm really sure it's not the butter. The butter is the by CalGal, June 30, 2003(#264 of 13278)
  • Maybe your oven isn't good enough.Half of my back by dirt track date, July 01, 2003(#265 of 13278)
  • Plain old rhubarb cobbler, hold the strawberries, is by Marya, July 01, 2003(#266 of 13278)
  • Marya, Ruth Reichl has an apricot tart recipe in by JennyD, July 01, 2003(#267 of 13278)
  • I'll do that then. I love rhubarb, but we inherited a by dirt track date, July 01, 2003(#268 of 13278)
  • Packaged lard is fine.Maybe your by CalGal, July 01, 2003(#269 of 13278)
  • I made a rhubarb pie this weekend that is so tart it by Julia M, July 01, 2003(#270 of 13278)
  • I have heard horror stories about packaged lard. I just by Reggae Junkie, July 01, 2003(#271 of 13278)
  • Such a cute baby, Julia!dtd, if you're looking by Marya, July 01, 2003(#272 of 13278)
  • Baby M has a tart tooth! Good taste. Nothing's better by Fiksu, July 01, 2003(#273 of 13278)
  • DTD, I would love to get your recipe for rhubarb by Lila Jones, July 01, 2003(#274 of 13278)
  • dtd, I made rhubarb cobbler recently that was quite by Brooke, July 01, 2003(#275 of 13278)
  • Thank you Brooke.I'll put my rhubarb sauce recipe by dirt track date, July 01, 2003(#276 of 13278)
  • Just dropped in to report that the pie crusts were a by dirt track date, July 06, 2003(#277 of 13278)
  • by CalGal, July 06, 2003(#278 of 13278)
  • I made Orange Drop Cookies and Oatmeal Coconut Raspberry by Mogget, July 10, 2003(#279 of 13278)
  • Next step: Send me by CalGal, July 10, 2003(#280 of 13278)
  • Lemons, cookies, or by Mogget, July 10, 2003(#281 of 13278)
  • Cookies. But I was kidding. It's my recipe, after all. I by CalGal, July 10, 2003(#282 of 13278)
  • But you could send me some.Lemons. And by Queen Elisabeth, July 10, 2003(#283 of 13278)
  • Has anyone here ever tried a 'no-roll' pie crust? I saw by Lila Jones, July 10, 2003(#284 of 13278)
  • I was so happy to have learned about the no-roll pie by Reggae Junkie, July 10, 2003(#285 of 13278)
  • Hey, thanks, by Lila Jones, July 10, 2003(#286 of 13278)
  • But, um, how does it taste? And does it hold together by Fiksu, July 10, 2003(#287 of 13278)
  • Actually, I'll admit that I began doing it this way, by Reggae Junkie, July 10, 2003(#288 of 13278)
  • Hm. See, I am a big fan of pie crusts - flaky savory by Fiksu, July 10, 2003(#289 of 13278)
  • Actually, no, it didn't. I would have thought the by Reggae Junkie, July 10, 2003(#290 of 13278)
  • Thanks for posting the recipe. I think I'll have to try by Fiksu, July 10, 2003(#291 of 13278)
  • No-roll crust is, oddly enough, exactly how Spawn and by CalGal, July 10, 2003(#292 of 13278)
  • But you can't make a top crust, right?I'm telling by Julia M, July 10, 2003(#293 of 13278)
  • I used to do that. Also had some zip up thing. But once by CalGal, July 10, 2003(#294 of 13278)
  • No, the thing that I used to find hard was not the by Lila Jones, July 10, 2003(#295 of 13278)
  • No, the thing that I used to find hard by J-Ro, July 10, 2003(#296 of 13278)
  • KA = KitchenAid stand mixer? Tragically, don't have one. by Lila Jones, July 10, 2003(#297 of 13278)
  • A fork? You don't use two knives? That's the best way. by CalGal, July 10, 2003(#298 of 13278)
  • Pastry cutters aren't gadgets, though, they're by terrilynn, July 10, 2003(#299 of 13278)
  • I know. But since you need knives anyway, why have by CalGal, July 10, 2003(#300 of 13278)
  • In my particular case, my pastry cutter came from my by terrilynn, July 10, 2003(#301 of 13278)
  • Oh, you keep those.My mother has an old meat by CalGal, July 10, 2003(#302 of 13278)
  • I busted my meat grinder (it was the kind that clamps to by J-Ro, July 10, 2003(#303 of 13278)
  • I rub the fat into the flour between my fingertips. Much by Fiksu, July 10, 2003(#304 of 13278)
  • A fork?Yes. A fork. How do you by Lila Jones, July 10, 2003(#305 of 13278)
  • OK, fingertips I can by Lila Jones, July 10, 2003(#306 of 13278)
  • My mother uses fingertips. That never made by CalGal, July 10, 2003(#307 of 13278)
  • Fingertips: Cut the fat up as small as possible with a by Fiksu, July 10, 2003(#308 of 13278)
  • Cool metal knives warm up fat a whole lot slower than by CalGal, July 10, 2003(#309 of 13278)
  • With the knives thing, you slice down as your by Lila Jones, July 10, 2003(#310 of 13278)
  • Actually, it turns out it's called a pastry by terrilynn, July 10, 2003(#311 of 13278)
  • I find knives work better - they don't smoosh the butter by Babylon Sister, July 10, 2003(#312 of 13278)
  • Lila--yes. Butter knives.I don't know that by CalGal, July 10, 2003(#313 of 13278)
  • Oh, that's cool. I can see how a whisk might work, too, by Lila Jones, July 10, 2003(#314 of 13278)
  • The 1950 Betty Crocker cookbook decrees that one should by dirt track date, July 10, 2003(#315 of 13278)
  • I just bought a new flour sifter this week-instead of by terrilynn, July 10, 2003(#316 of 13278)
  • I had one with a handle for years, and I still just by CalGal, July 10, 2003(#317 of 13278)
  • That sounds like the Joy method as well, DTD. It by Alizarin, July 10, 2003(#318 of 13278)
  • The one I replaced was basically a piece of crap, I by terrilynn, July 10, 2003(#319 of 13278)
  • What's the deal with Food TV cooks using sieves instead by Alizarin, July 10, 2003(#320 of 13278)
  • I used to love using my mother's squeeze-handle sifter by Brigit M, July 10, 2003(#321 of 13278)
  • Maybe because you can put a larger quantity in a by Babylon Sister, July 10, 2003(#322 of 13278)
  • I think sieves are easier. They're wider, for one thing, by Lila Jones, July 10, 2003(#323 of 13278)
  • I hate the squeezy-handle ones. I don't think I've ever by terrilynn, July 10, 2003(#324 of 13278)
  • This may be anathema, but the best tool for making by Nancy T., July 10, 2003(#325 of 13278)
  • That's what I do too, by Marya, July 10, 2003(#326 of 13278)
  • Can someone point me to the Julia M KitchenAid method? I by LizardBreath, July 10, 2003(#327 of 13278)
  • (high-fives by Nancy T., July 10, 2003(#328 of 13278)
  • LB, I posted it pretty recently but I can't remember by Julia M, July 10, 2003(#329 of 13278)
  • Nastiest crusts I ever made were with a Cuisinart. I by dirt track date, July 10, 2003(#331 of 13278)
  • Julia, thanks. I'm pie-crust impaired, so mostly I by LizardBreath, July 10, 2003(#332 of 13278)
  • Never, never use fingertips to blend the fat into pastry by Queen Elisabeth, July 10, 2003(#333 of 13278)
  • I disagree it takes less time. That's why I ended up by CalGal, July 10, 2003(#334 of 13278)
  • Maybe I am just un-coordinated. Two knives takes me by Queen Elisabeth, July 10, 2003(#335 of 13278)
  • I've used that pastry cutter in post 311 and it clogs by Orm Irian, July 10, 2003(#336 of 13278)
  • Mine has by Queen Elisabeth, July 10, 2003(#337 of 13278)
  • Fingertips work fine for me on occasion, but you can't by Marya, July 10, 2003(#338 of 13278)
  • Chiming in to say that the pastry blenders with flat by maria, July 11, 2003(#339 of 13278)
  • The absolute best way to cut in butter is with a grater. by Ally C, July 11, 2003(#340 of 13278)
  • I don't bake much, but in 8th grade when we made Irish by Nicola O., July 11, 2003(#341 of 13278)
  • Do you have Baking with Julia? The triple by Marya, July 11, 2003(#342 of 13278)
  • No, I don't Marya, but that certainly sounds like the by Ally C, July 11, 2003(#343 of 13278)
  • Yeah, actually she wants chunks of by Marya, July 11, 2003(#344 of 13278)
  • Oh man. That reminds me though. A baker friend made some by Ally C, July 11, 2003(#345 of 13278)
  • Ally, I'll post one from Gourmet that I tried a few by J-Ro, July 11, 2003(#346 of 13278)
  • J-Ro, that's exactly what I need. by Ally C, July 11, 2003(#347 of 13278)
  • by J-Ro, July 11, 2003(#348 of 13278)
  • And best of all, the dough doesn't need to by Ally C, July 11, 2003(#349 of 13278)
  • Coming in late to say I use knives to cut shortning into by madtownvoodoo, July 11, 2003(#350 of 13278)
  • AllyC, you can always use brownie batter but drop it by by Babylon Sister, July 11, 2003(#351 of 13278)
  • Or put them in muffin tins, if you're like us and always by Lila Jones, July 11, 2003(#352 of 13278)
  • Or just eat the by Chicklet, July 11, 2003(#353 of 13278)
  • Ewwww. Raw batter is by Babylon Sister, July 11, 2003(#354 of 13278)
  • More for me!Of course, the sugar rush turns me by Chicklet, July 11, 2003(#355 of 13278)
  • Or put them in muffin tins, if you're by Lizzie T., July 11, 2003(#356 of 13278)
  • They're also perfect size for putting them in a bowl, by Chicklet, July 11, 2003(#357 of 13278)
  • Lizzie, happy to oblige. It was such a duh moment -- of by Lila Jones, July 11, 2003(#358 of 13278)
  • BabSis and Lila, inspired!Lila, ditto what Lizzie by Ally C, July 11, 2003(#359 of 13278)
  • That is brilliant. Do you adjust the cooking by Janey Garnet, July 11, 2003(#360 of 13278)
  • That was my question.Okay, today is my mother's by CalGal, July 12, 2003(#361 of 13278)
  • Pies are always good.What about angel food cake by Mogget, July 12, 2003(#362 of 13278)
  • I don't have an angelfood cake pan, and I have recently by CalGal, July 12, 2003(#363 of 13278)
  • I found an interesting recipe in an old cookbook for by Mogget, July 12, 2003(#364 of 13278)
  • I don't want it to be too much construction time, by CalGal, July 12, 2003(#365 of 13278)
  • Cheesecake isn't a nice summer dessert? Make her one by Marya, July 12, 2003(#366 of 13278)
  • Good lord, there was a recipe for a fig and berry by CalGal, July 12, 2003(#367 of 13278)
  • Use James Beard's cream biscuit recipe, Cal. I'll post by J-Ro, July 12, 2003(#368 of 13278)
  • It's like a light-textured bready cake, only by Marya, July 12, 2003(#369 of 13278)
  • Isn't that in the Fanny Farmer Baking book? I'm sure by CalGal, July 12, 2003(#370 of 13278)
  • It's a poufy pancake-y not-very-sweet dessert base, by Andrea, July 12, 2003(#371 of 13278)
  • Thanks, Andrea. The Beard recipe is almost the same but by J-Ro, July 12, 2003(#372 of 13278)
  • Not for cobbler--I do fine with cobblers. It's by CalGal, July 12, 2003(#373 of 13278)
  • So should I do the one in FF, or did you post a by CalGal, July 12, 2003(#374 of 13278)
  • I think the FF one is probably the same, because Marion by J-Ro, July 12, 2003(#375 of 13278)
  • No. I usually don't make biscuits from scratch. We're by CalGal, July 12, 2003(#376 of 13278)
  • Bisquick is good enough.I'm by J-Ro, July 12, 2003(#377 of 13278)
  • Cal, make sure to post the fig clafouti recipe, by sweet pea, July 12, 2003(#378 of 13278)
  • Bisquick is a cake by CalGal, July 12, 2003(#379 of 13278)
  • Sweetpea--I want a shortbread, and in my mind it should by CalGal, July 12, 2003(#380 of 13278)
  • A simple pound cake with mom's favorite fresh fruit on by Chicklet, July 12, 2003(#381 of 13278)
  • Mom loves pound cake, but she specifically didn't by CalGal, July 12, 2003(#382 of 13278)
  • I think that like the cookie-baking F2F, we should have by sweet pea, July 12, 2003(#383 of 13278)
  • I think we need to bake something we can give away, else by CalGal, July 12, 2003(#384 of 13278)
  • I will only bake when I have a recipient in mind, these by Andrea, July 12, 2003(#385 of 13278)
  • First let's distinguish between shortbread and by J-Ro, July 12, 2003(#386 of 13278)
  • Oh, I completely missed the transition that sweetpea by CalGal, July 12, 2003(#387 of 13278)
  • My issue with shortcake is that I never seem to get the by J-Ro, July 12, 2003(#388 of 13278)
  • But I don't overwork the dough. I'm really careful with by CalGal, July 12, 2003(#389 of 13278)
  • Try subbing half, since all you have to do with these by J-Ro, July 12, 2003(#390 of 13278)
  • Will by CalGal, July 12, 2003(#391 of 13278)
  • Cal, I take a biscuit recipe I love, add some sugar, by Ally C, July 12, 2003(#392 of 13278)
  • The biscuits don't need to be by terrilynn, July 12, 2003(#393 of 13278)
  • The Beard biscuit recipe is very by Brigit M, July 12, 2003(#394 of 13278)
  • After having read the discussion about pastry cutting, I by Stinkerbelle, July 12, 2003(#395 of 13278)
  • would there be anything wrong with by Marya, July 12, 2003(#396 of 13278)
  • It's a heat thing. I think this is how it works: The by J-Ro, July 12, 2003(#397 of 13278)
  • If you still need a shortcake recipe I have a great one. by dirt track date, July 12, 2003(#398 of 13278)
  • I was thinking about a sponge cake. Time to do some by CalGal, July 12, 2003(#399 of 13278)
  • Oh, you definitely don't want to roll biscuits too thin. by Brigit M, July 12, 2003(#400 of 13278)
  • I haven't. I have only recently checked out cakes by CalGal, July 12, 2003(#401 of 13278)
  • Magi-Cake strips.I keep meaning to buy them and by Marya, July 12, 2003(#402 of 13278)
  • Magi-Cake Strips? Those are by Brigit M, July 12, 2003(#403 of 13278)
  • Okay, for those who have made clafouti--the ingredients by CalGal, July 12, 2003(#404 of 13278)
  • It's easy to make a fruit tart that looks good. The by Marya, July 12, 2003(#405 of 13278)
  • I just remembered I gave my mother my tart pan. by CalGal, July 12, 2003(#406 of 13278)
  • Okay, planning. I didn't make the biscuits last night by CalGal, July 12, 2003(#407 of 13278)
  • The plum mix sounds really, really good. I would just by J-Ro, July 12, 2003(#408 of 13278)
  • Sweet cherries in a pie? That is an abomination. You by dirt track date, July 12, 2003(#409 of 13278)
  • Ah, that's a good idea on the cooking--but couldn't I by CalGal, July 12, 2003(#410 of 13278)
  • Dirt--and for that reason, most people don't like cherry by CalGal, July 12, 2003(#411 of 13278)
  • Don't peel them or there will be no plum left. Most of by J-Ro, July 12, 2003(#412 of 13278)
  • One assumes if they ask for sweet cherries in the pie by sweet pea, July 12, 2003(#413 of 13278)
  • You can adjust the sugar in a Bing cherry pie all you by J-Ro, July 12, 2003(#414 of 13278)
  • Cal, I've made clafouti before and it tastes just as by tigrpaw, July 12, 2003(#415 of 13278)
  • Marion Cunningham says that you increase the sugar to by CalGal, July 12, 2003(#416 of 13278)
  • Tigr--thanks. I'll keep that in mind. Maybe I can bake by CalGal, July 12, 2003(#417 of 13278)
  • I don't remember ground almonds in the clafouti, either. by Andrea, July 12, 2003(#418 of 13278)
  • I just looked in Mastering the Art. One of the by J-Ro, July 12, 2003(#419 of 13278)
  • Julia makes no mention of sour cherries, and cooks with by CalGal, July 12, 2003(#420 of 13278)
  • My mother's big on it and I like it, but I seem to by Andrea, July 12, 2003(#421 of 13278)
  • I don't care for the texture. Too puddingy.Cal, by J-Ro, July 12, 2003(#422 of 13278)
  • The towels were a HUGE hassle, so I think I may splurge by CalGal, July 12, 2003(#423 of 13278)
  • JRo, do you like bread by CalGal, July 12, 2003(#424 of 13278)
  • I'm going to find me those cake strips by Rose H., July 12, 2003(#425 of 13278)
  • CG, not particularly. I'd eat it if someone served it by J-Ro, July 12, 2003(#426 of 13278)
  • There you by CalGal, July 12, 2003(#427 of 13278)
  • If it were fig bread pudding I wouldn't eat it even if by J-Ro, July 12, 2003(#428 of 13278)
  • Oh, I'm not disputing figs. I was focusing on your lack by CalGal, July 12, 2003(#429 of 13278)
  • So what fruit are you going to by J-Ro, July 12, 2003(#430 of 13278)
  • The recipes that I've used for clafouti all use sweet by tigrpaw, July 12, 2003(#431 of 13278)
  • There was a blueberry nectarine one on epicurious that by Marya, July 12, 2003(#432 of 13278)
  • I may do figs, because that's what my mom wants. If I by CalGal, July 12, 2003(#433 of 13278)
  • You know, cooks.com rejected TPW for affiliation, and I by CalGal, July 12, 2003(#434 of 13278)
  • I seem to recall that clafouti originally used some very by Andrea, July 12, 2003(#435 of 13278)
  • Did you try Williams Sonoma? I buy stuff from there by Marya, July 12, 2003(#436 of 13278)
  • Andrea--does the Blue Nile publish their by CalGal, July 12, 2003(#437 of 13278)
  • Good call, Marya. I'll check them by CalGal, July 12, 2003(#438 of 13278)
  • Cal, you can also remind people that they can order a by tigrpaw, July 12, 2003(#439 of 13278)
  • I emailed WS, as they don't have anything on their by CalGal, July 12, 2003(#440 of 13278)
  • But I can't find Magi-cake strips, or whatever, in any by CalGal, July 12, 2003(#441 of 13278)
  • I know Wilton sells the strips - don't know who else by tigrpaw, July 12, 2003(#442 of 13278)
  • If they're a Wilton product you should be able to find by terrilynn, July 12, 2003(#443 of 13278)
  • If Wilton sells the strips, is it likely that one could by sweet pea, July 12, 2003(#444 of 13278)
  • O frabjous day, there were no figs!I first by CalGal, July 12, 2003(#445 of 13278)
  • Remember, don't roll that biscuit dough - just pat it by Ally C, July 13, 2003(#446 of 13278)
  • And let the shortcake rest on the baking sheet for 10 or by dirt track date, July 13, 2003(#447 of 13278)
  • I know it's been awhile, but I was behind on this thread by Brooke, July 13, 2003(#448 of 13278)
  • There's a flour paste pie crust in Joy of Cooking that by Marya, July 13, 2003(#449 of 13278)
  • Cal, buy them at Sugar something something (Sugar and by J-Ro, July 13, 2003(#450 of 13278)
  • DTD, I have been buying the sour cherries in a jar at by J-Ro, July 13, 2003(#451 of 13278)
  • Fruit from a jar and Crisco. Have you no shame, by CalGal, July 13, 2003(#452 of 13278)
  • You know, I just realized why cooking the plums first by CalGal, July 13, 2003(#453 of 13278)
  • Belatedly, the brownie muffins you cook for like 12-15 by Lila Jones, July 13, 2003(#454 of 13278)
  • Eh, I hold out for fresh pie cherries. I don't like by dirt track date, July 13, 2003(#455 of 13278)
  • About how much sugar do you add to a standard biscuit by Stinkerbelle, July 13, 2003(#456 of 13278)
  • It looks like a good recipe for shortcake as written. I by J-Ro, July 13, 2003(#457 of 13278)
  • My biscuits came out tasting good, nice and soft. But by CalGal, July 13, 2003(#458 of 13278)
  • I am dying for a clafouti update, as now I am intrigued by Babylon Sister, July 13, 2003(#459 of 13278)
  • I have a biscuit recipe that calls for yeast as well as by dirt track date, July 13, 2003(#460 of 13278)
  • I suppose the biscuits aren't pretty, but who notices by Brigit M, July 14, 2003(#461 of 13278)
  • Aesthetics are much easier to address than taste and by J-Ro, July 14, 2003(#462 of 13278)
  • My granny's biscuit recipe has yeast and buttermilk in by Crispy Girl, July 14, 2003(#464 of 13278)
  • I made 6 pies: 2 blueberry, 2 strawberry, 1 apricot and by CalGal, July 14, 2003(#465 of 13278)
  • You mean the strawberry pie where you cook half the by J-Ro, July 14, 2003(#466 of 13278)
  • I thought you weren't making any pies because of time by Ally C, July 14, 2003(#467 of 13278)
  • And what of the by J-Ro, July 14, 2003(#468 of 13278)
  • Did yours set up properly?Yes. by CalGal, July 14, 2003(#469 of 13278)
  • In the last month I made fourth of July themed cupcakes by Jamie R., July 14, 2003(#470 of 13278)
  • Yes, don't worry about the texture of pancakes until by CalGal, July 14, 2003(#471 of 13278)
  • I have never made a pie. That's a good idea. I'd like by Jamie R., July 14, 2003(#472 of 13278)
  • Jamie, buttermilk pancakes are also more like a soft by Crispy Girl, July 14, 2003(#473 of 13278)
  • Oh, cobblers are easy and fun. Taste GREAT with cream, by CalGal, July 14, 2003(#474 of 13278)
  • I read an article over the weekend--I by Brigit M, July 14, 2003(#475 of 13278)
  • I listen to food quite often. It's the best way to tell by Andrea, July 14, 2003(#476 of 13278)
  • Jamie, try making the peach cobbler that I posted in the by J-Ro, July 14, 2003(#477 of 13278)
  • Will do, J-Ro. by Jamie R., July 14, 2003(#478 of 13278)
  • Anybody have a wicked cheesecake recipe they'd like to by eleanor rigby, July 17, 2003(#479 of 13278)
  • Well, first of all, if your favorite cookbook is Mark by Marya, July 17, 2003(#480 of 13278)
  • Thanks, Marya! I've had success with Bittman's desserts, by eleanor rigby, July 17, 2003(#481 of 13278)
  • You're welcome. Don't be afraid to mess around with the by Marya, July 17, 2003(#483 of 13278)
  • Woohoo! Thanks again. Now I need to buy a springform by eleanor rigby, July 17, 2003(#484 of 13278)
  • I'm tempted to make this by VanPear, July 17, 2003(#485 of 13278)
  • Van, I am tempted to try that recipe this weekend after by Babylon Sister, July 17, 2003(#486 of 13278)
  • Van, crusts are easy. Don't by eleanor rigby, July 17, 2003(#487 of 13278)
  • Last weekend my sister and I spent a morning with my new by Mostone, July 17, 2003(#488 of 13278)
  • Jamie, invite me to Indianapolis and I'll do a baking by CalGal, July 17, 2003(#489 of 13278)
  • Calgal, would you like to come to Indianapolis? Maybe by Jamie R., July 17, 2003(#490 of 13278)
  • I can see it now--CalGal's '03 World Tour. She'll teach by Crispy Girl, July 17, 2003(#491 of 13278)
  • hahahaha!Jamie, if I ever have enough for airfare by CalGal, July 17, 2003(#492 of 13278)
  • Jamie, don't fall for the old "I just want to teach you by J-Ro, July 17, 2003(#493 of 13278)
  • Oh, god. That's hysterical. I just spenched my by CalGal, July 17, 2003(#494 of 13278)
  • Ha! I just knew the baking thread was a hothouse of by Jamie R., July 17, 2003(#495 of 13278)
  • I want in on Baking with Calgal. I'm entirely by eleanor rigby, July 17, 2003(#496 of 13278)
  • I'll need to know if Spawn and Amar are co-teaching by VanPear, July 17, 2003(#497 of 13278)
  • Just remember, Jamie, she's coming on to you as a by Marya, July 17, 2003(#498 of 13278)
  • by J-Ro, July 17, 2003(#499 of 13278)
  • Jamie, invite me to Indianapolis and by Ase, July 18, 2003(#500 of 13278)
  • Maybe we can pack Cal in my luggage when I go to visit by sweet pea, July 19, 2003(#501 of 13278)
  • I'm not the cake expert; J-Ro is. My take is light and by CalGal, July 19, 2003(#502 of 13278)
  • You could make something in the middle between sponge by J-Ro, July 19, 2003(#503 of 13278)
  • Regular yellow cake sounds nice and easy. The frosting by sweet pea, July 19, 2003(#504 of 13278)
  • Calgal, I made biscuits from scratch tonight and used by Jamie R., July 20, 2003(#505 of 13278)
  • All pretense of a seminar is now gone, I by CalGal, July 20, 2003(#506 of 13278)
  • I'm looking for Baker's Joy and having trouble finding by miriaml, July 30, 2003(#507 of 13278)
  • NY Cake Supplies carries by Alizarin, July 30, 2003(#508 of 13278)
  • I have bought it at Safeway here and in by J-Ro, July 30, 2003(#509 of 13278)
  • Is Baker's Joy really better than greasing and flouring? by Fiksu, July 30, 2003(#510 of 13278)
  • I use parchment in all my cake pans, so I don't need by J-Ro, July 30, 2003(#511 of 13278)
  • There's a Wilton version of the same thing that you can by Marya, July 30, 2003(#512 of 13278)
  • I use parchment in loaf pans and the bottoms of round by Fiksu, July 30, 2003(#513 of 13278)
  • Is NY Cake Supplies the one on 22nd off by LC, July 30, 2003(#514 of 13278)
  • I'm holding an old can of it. The ingredients are by miriaml, July 30, 2003(#515 of 13278)
  • I generally use parchment, but if not, that spray olive by Jenni S., July 30, 2003(#516 of 13278)
  • Is NY Cake Supplies the one on 22nd by Alizarin, July 30, 2003(#517 of 13278)
  • Hm, scary enough to scare me off. Thanks, by Fiksu, July 30, 2003(#518 of 13278)
  • I can find Bakers Joy in my grocery store. If you've by Crispy Girl, July 30, 2003(#519 of 13278)
  • I have another cheesecake question. I'm going to follow by eleanor rigby, July 30, 2003(#520 of 13278)
  • will adding maybe an ounce of melted by Marya, July 30, 2003(#521 of 13278)
  • Hmm. So maybe I could do a straight cappucino cheesecake by eleanor rigby, July 30, 2003(#522 of 13278)
  • It hardens into a fudge-like texture when you by Marya, July 30, 2003(#523 of 13278)
  • Damn. The cookbook's at my Mom's house, so I don't have by Jillian PlicPlic, July 30, 2003(#524 of 13278)
  • I would put the ganache into the topping rather than by J-Ro, July 30, 2003(#525 of 13278)
  • I liked the chocolate cheesecake I made, but you're by Marya, July 30, 2003(#526 of 13278)
  • Thanks for the advice! There is a chocolate ganache by eleanor rigby, July 30, 2003(#527 of 13278)
  • The Rose chocolate ganache is the easiest thing ever. by J-Ro, July 30, 2003(#528 of 13278)
  • Seconding. I've been making it since college and it's by Brigit M, July 30, 2003(#529 of 13278)
  • Good to know. Now, what's the best way to take a by eleanor rigby, July 30, 2003(#530 of 13278)
  • My Insanity Rose book just arrived over the weekend, and by terrilynn, July 30, 2003(#531 of 13278)
  • eleanor, in a cooler, with those frozen blue ice by Brigit M, July 30, 2003(#532 of 13278)
  • by eleanor rigby, July 30, 2003(#533 of 13278)
  • T-L, it depends on whether you want to be fancy or not. by J-Ro, July 30, 2003(#534 of 13278)
  • Oh, yes, I forgot the devil's food. That with the by Brigit M, July 30, 2003(#535 of 13278)
  • I didn't have dryness problems with the white chocolate by J-Ro, July 30, 2003(#536 of 13278)
  • The chocolate pound cake ("chocolate bread") is also by J-Ro, July 30, 2003(#537 of 13278)
  • Jennifer, the one that was dry was the white white by Brigit M, July 30, 2003(#538 of 13278)
  • All right, dammit. I'm getting Insanity Rose. Her by Crispy Girl, July 30, 2003(#539 of 13278)
  • I used Lindt also, so I guess that wasn't it. Your by J-Ro, July 30, 2003(#540 of 13278)
  • Hee. The one from Cook's usually isn't, but you by Brigit M, July 30, 2003(#541 of 13278)
  • We don't like white chocolate here, but devil's food by terrilynn, July 30, 2003(#542 of 13278)
  • tl, then I would definitely go for the devil's food, by Brigit M, July 30, 2003(#543 of 13278)
  • Go for the devil's food, then. You can scale down the by J-Ro, July 30, 2003(#544 of 13278)
  • I am strangely attracted to Rose's art deco cake. It by eleanor rigby, July 30, 2003(#545 of 13278)
  • It does look cool. Let me know if you ever make it. You by J-Ro, July 30, 2003(#546 of 13278)
  • I think next time there's a major birthday around, I by eleanor rigby, July 30, 2003(#547 of 13278)
  • That looks so cool, eleanor.I really love looking by terrilynn, July 30, 2003(#548 of 13278)
  • Just for future reference, you can't taste the white by J-Ro, July 30, 2003(#549 of 13278)
  • So do I!The white chocolate cream cheese by Brigit M, July 30, 2003(#550 of 13278)
  • This is going to be the year I start experimenting with by terrilynn, July 30, 2003(#551 of 13278)
  • Terri, I have baked with it and noticed no difference. I by CalGal, July 30, 2003(#552 of 13278)
  • Did you do it measure-for-measure? The only thing I've by terrilynn, July 30, 2003(#553 of 13278)
  • Measure for measure. But I haven't experimented heavily by CalGal, July 30, 2003(#554 of 13278)
  • Oh, no doubt about that. I use it to sweeten iced tea by terrilynn, July 30, 2003(#555 of 13278)
  • I've heard Splenda is identical to sugar in everything by eleanor rigby, July 30, 2003(#556 of 13278)
  • Splenda tastes different to me, but I may just be a by Anna Trueblood, July 31, 2003(#557 of 13278)
  • The Splenda website has by terrilynn, July 31, 2003(#558 of 13278)
  • I have made a few things with Splenda, and while I by Reggae Junkie, July 31, 2003(#559 of 13278)
  • I notice a difference w/ Splenda but I agree that it by Mostone, July 31, 2003(#560 of 13278)
  • One more cheesecake question and then I promise the next by eleanor rigby, August 01, 2003(#561 of 13278)
  • I wouldn't use the whipped one. It's much more like a by Marya, August 01, 2003(#562 of 13278)
  • OK. Thanks. I was thinking of using the whipped one by eleanor rigby, August 01, 2003(#563 of 13278)
  • No, I don't see it as a problem. What you're looking for by Marya, August 01, 2003(#564 of 13278)
  • Yeah, I took one look at the recipe and immediately by eleanor rigby, August 01, 2003(#565 of 13278)
  • Cheesecake and ganache are cooling separately in the by eleanor rigby, August 01, 2003(#566 of 13278)
  • I don't think you should cool the ganache! You want to by Marya, August 01, 2003(#567 of 13278)
  • OK. Thanks! It hasn't been in for long, so it should be by eleanor rigby, August 01, 2003(#568 of 13278)
  • Good save, Marya and by VanPear, August 01, 2003(#569 of 13278)
  • Did someone (inevitably) mention cake?Today was by terrilynn, August 14, 2003(#570 of 13278)
  • Whoo hoo, tl! Sounds by Brigit M, August 14, 2003(#571 of 13278)
  • Did you take any pics, by VanPear, August 14, 2003(#572 of 13278)
  • How did Sweetie like the cake? And how much do you have by J-Ro, August 14, 2003(#573 of 13278)
  • I didn't, oddly enough. I was having such a hard time by terrilynn, August 14, 2003(#574 of 13278)
  • That sounds delish, tl. Was it terribly by Lizzie T., August 14, 2003(#575 of 13278)
  • Not really, but damned dish-intensive. And I'm a messy by terrilynn, August 14, 2003(#576 of 13278)
  • Has anyone made Insanity Rose's fondant? I'm dying to by AnneS, August 14, 2003(#577 of 13278)
  • Fondant isn't supposed to taste good. You're supposed to by Marya, August 14, 2003(#578 of 13278)
  • I bought fondant and used it for my sister's bridal by Brigit M, August 14, 2003(#579 of 13278)
  • All of the fondant I've had was like that, but I was by AnneS, August 14, 2003(#580 of 13278)
  • I made fondant for my sister's wedding cake and flavored by Jillian PlicPlic, August 14, 2003(#581 of 13278)
  • My sister gave me a fantastic idea for fondant last by Reggae Junkie, August 14, 2003(#582 of 13278)
  • That does sound good.I totally forgot to update by eleanor rigby, August 16, 2003(#583 of 13278)
  • I can't take it anymore. I have some bookstore by Crispy Girl, August 19, 2003(#584 of 13278)
  • by CalGal, August 19, 2003(#585 of 13278)
  • Purchased book via TPW rather than trek to store. by Crispy Girl, August 19, 2003(#586 of 13278)
  • Speaking of Insanity Rose, I highly recommend her Lemon by Brigit M, August 19, 2003(#587 of 13278)
  • I have been meaning to post that I made the by J-Ro, August 20, 2003(#588 of 13278)
  • That was a lovely cake, J-Ro. I didn't notice it being by Jenni S., August 24, 2003(#589 of 13278)
  • You're very kind. :) We really had fun that day, and by J-Ro, August 24, 2003(#590 of 13278)
  • My copy of the The Cake Bible just arrived, and I've by julieb, August 24, 2003(#591 of 13278)
  • Does the .5 inch really make a by J-Ro, August 24, 2003(#592 of 13278)
  • I have a checkerboard set also. Whenever one of the by Julia M, August 24, 2003(#593 of 13278)
  • I have great fondness for my mother's checkerboard set. by sweet pea, August 24, 2003(#594 of 13278)
  • Thanks - new 9x2's ordered. (The banana cake got by julieb, August 25, 2003(#595 of 13278)
  • You RINSED IT DOWN THE DRAIN? You can keep ganache for by J-Ro, August 25, 2003(#596 of 13278)
  • Rinsed? Drain? I feel by Brigit M, August 25, 2003(#597 of 13278)
  • I am appalled. And I live so close by Marya, August 25, 2003(#598 of 13278)
  • Whoops, did I say that? It was for my own protection, I by julieb, August 25, 2003(#599 of 13278)
  • Who knows? Maybe she glops it by J-Ro, August 25, 2003(#600 of 13278)
  • I think it's a pretty generous recipe, but with the kids by Brigit M, August 25, 2003(#601 of 13278)
  • She's probably trying to avoid that ghastly scenario by Marya, August 25, 2003(#602 of 13278)
  • When I worked in a kitchen with a by Rose H., August 25, 2003(#603 of 13278)
  • I buckled and got Insanity Rose yesterday, and plan on by Lizzie T., August 25, 2003(#604 of 13278)
  • The milk chocolate buttercream is what I used for by terrilynn, August 25, 2003(#605 of 13278)
  • Hmmm. The only problem with that is that both Boy and I by Lizzie T., August 25, 2003(#606 of 13278)
  • No, it's not-the bittersweet cuts it just enough. I by terrilynn, August 25, 2003(#607 of 13278)
  • Hmm. Maybe I will give that a by Lizzie T., August 25, 2003(#608 of 13278)
  • Bittman's baking recipes generally by J-Ro, August 25, 2003(#609 of 13278)
  • I, too, can't believe anyone would rinse leftover icing by AnneS, August 25, 2003(#610 of 13278)
  • What's the official name of Insanity Rose again? I'm by CalGal, August 25, 2003(#611 of 13278)
  • Her name is Rose Levy Beranbaum. The books are The Cake by J-Ro, August 25, 2003(#612 of 13278)
  • Rose Levy by Marya, August 25, 2003(#613 of 13278)
  • Bittman's baking recipes may suck, but his buttercream by Lizzie T., August 25, 2003(#614 of 13278)
  • See? I was a good forum citizen and ordered my copy of by Crispy Girl, August 25, 2003(#615 of 13278)
  • Beranbaum's buttercream, specifically the neoclassic, by Brigit M, August 25, 2003(#616 of 13278)
  • Maybe I'll try the neoclassic. I don't feel like buying by Lizzie T., August 25, 2003(#617 of 13278)
  • The neoclassic is very good and pretty by Marya, August 25, 2003(#618 of 13278)
  • I have a recipe for buttercream made with meringue that by J-Ro, August 25, 2003(#619 of 13278)
  • I also make buttercream with meringue. It's very by Rose H., August 25, 2003(#620 of 13278)
  • Which of you is going to post these recipes for by sweet pea, August 26, 2003(#621 of 13278)
  • All you have to do is buy the by CalGal, August 26, 2003(#622 of 13278)
  • My book still hasn't by Crispy Girl, August 26, 2003(#623 of 13278)
  • Where by CalGal, August 26, 2003(#624 of 13278)
  • Jessica's Biscuit. It's been a whole week! I want it! by Crispy Girl, August 26, 2003(#625 of 13278)
  • Ganache is eeeeeasy. I will hunt up my book and post by eleanor rigby, August 27, 2003(#626 of 13278)
  • I was wondering where you get lemon chips and I feel by sweet pea, August 27, 2003(#627 of 13278)
  • The cake is unbelievably good. I have been completely by Lizzie T., August 27, 2003(#628 of 13278)
  • My book is here! My book is here! I tried to come here by Crispy Girl, August 27, 2003(#629 of 13278)
  • Lizzie, what frosting did you finally decide by J-Ro, August 27, 2003(#630 of 13278)
  • I had to do the Mark Bittman frosting, because the by Lizzie T., August 27, 2003(#631 of 13278)
  • Yay for Insanity Rose!Sorry about the lack of by eleanor rigby, August 30, 2003(#632 of 13278)
  • OK. Here is Rose's recipe for dark chocolate ganache (I by eleanor rigby, August 30, 2003(#633 of 13278)
  • Has anyone tried the Insanity Rose chocolate bread? by terrilynn, August 30, 2003(#634 of 13278)
  • I almost made the Chocolate Bread last night, but made by julieb, August 30, 2003(#635 of 13278)
  • I've made the chocolate bread a couple of times. It was by miriaml, August 31, 2003(#636 of 13278)
  • I realized that the only chocolate in the house is by terrilynn, August 31, 2003(#637 of 13278)
  • I've made the chocolate bread several times. It's very by J-Ro, September 02, 2003(#638 of 13278)
  • I brought the chocolate bread to a cookout just this by Lizzie T., September 02, 2003(#639 of 13278)
  • What kind of dutch-process chocolate do y'all by terrilynn, September 02, 2003(#640 of 13278)
  • Drostes. Is there any by miriaml, September 02, 2003(#641 of 13278)
  • There must be, since I've never seen that by terrilynn, September 02, 2003(#642 of 13278)
  • Droste Cocoa by miriaml, September 02, 2003(#643 of 13278)
  • Droste is outstanding by Lizzie T., September 02, 2003(#644 of 13278)
  • Bensdorps is even better, if you can get it. Darker and by Marya, September 02, 2003(#645 of 13278)
  • Trader Joe's sells Van Houtens seasonally, so I buy that by J-Ro, September 02, 2003(#646 of 13278)
  • Has anybody used any of those new silicone baking molds? by julieb, September 02, 2003(#647 of 13278)
  • I haven't tried the silicone. Sur la Table had a lot of by Marya, September 02, 2003(#648 of 13278)
  • The one in Seattle? Is there one in Portland? Their web by julieb, September 02, 2003(#649 of 13278)
  • I've used silicone. No matter what they say, you still by Rose H., September 02, 2003(#650 of 13278)
  • Is there one in Portland?Yes, by Marya, September 02, 2003(#651 of 13278)
  • Score - now I know what I'm doing next weekend. Want to by julieb, September 02, 2003(#652 of 13278)
  • I could do that. Let's plan on by Marya, September 02, 2003(#653 of 13278)
  • OK - I'll send email when I get home by julieb, September 02, 2003(#654 of 13278)
  • Ahh, baking. I had a couple of successes and a couple by Reggae Junkie, September 03, 2003(#655 of 13278)
  • RJ, did you just buy puff pastry sheets and cut them by terrilynn, September 03, 2003(#656 of 13278)
  • I seem to remember that it was a parmesan reggiano. by Reggae Junkie, September 03, 2003(#657 of 13278)
  • They sound really good. I love toasted sesame bread of by terrilynn, September 03, 2003(#658 of 13278)
  • I've done the puff pastry things with, I think, grated by miriaml, September 04, 2003(#659 of 13278)
  • That sounds like a cousin of that southern staple, by terrilynn, September 04, 2003(#660 of 13278)
  • You can do them with poppy seeds, too. I did a bunch of by JennyD, September 05, 2003(#661 of 13278)
  • Here's a fun Santa cupcake that says: "I know what you by Jamie R., September 05, 2003(#662 of 13278)
  • Just want to report that I made the Chocolate Domingo by MsIt, September 08, 2003(#663 of 13278)
  • I made Insanity Rose's chocolate bread yesterday evening by Crispy Girl, September 08, 2003(#664 of 13278)
  • Has anybody made chocolate yeast bread? A local posh by Fiksu, September 08, 2003(#665 of 13278)
  • by CalGal, September 10, 2003(#666 of 13278)
  • Ooh, TPW is a King Arthur affiliate? by Crispy Girl, September 11, 2003(#667 of 13278)
  • No, they don't have an affiliate. That is a book with by CalGal, September 11, 2003(#668 of 13278)
  • Kathy, knowing his tastes, do you think he meant by Brigit M, September 11, 2003(#670 of 13278)
  • Damn about King Arthur and their non-affiliating by Crispy Girl, September 11, 2003(#671 of 13278)
  • Ha, that's the kind I mean! I'll post the recipe- it by Brigit M, September 11, 2003(#673 of 13278)
  • There are about ten gazillion recipes if you google, but by Babylon Sister, September 11, 2003(#675 of 13278)
  • I'm trying a recipe for sourdough bread. It's not by Racehorse, September 13, 2003(#676 of 13278)
  • Need more details. What kind of sourdough? Was it by maria, September 13, 2003(#677 of 13278)
  • What is a sponge?It's a semi-sweet sourdough. by Racehorse, September 13, 2003(#678 of 13278)
  • Uhoh. Try pouring the dough into a different bowl. I by maria, September 13, 2003(#679 of 13278)
  • Hm...I'm using a glass bowl and the bowl is cool to the by Racehorse, September 14, 2003(#680 of 13278)
  • I transferred to a metal bowl and turned the oven down by Racehorse, September 14, 2003(#681 of 13278)
  • Well, that wasn't it. Hm... probably just slow by maria, September 14, 2003(#682 of 13278)
  • OK, thanks. I'll report back with the by Racehorse, September 14, 2003(#683 of 13278)
  • Well, it was very good. The whole house smelled good as by Racehorse, September 14, 2003(#684 of 13278)
  • The bread makes good toast, and doesn't disintegrate in by Racehorse, September 14, 2003(#685 of 13278)
  • Which recipe did you use, specifically, Race? Glad it by maria, September 14, 2003(#686 of 13278)
  • I haven't refrigerated the starter at all. I used the by Racehorse, September 14, 2003(#687 of 13278)
  • If you ever don't want to pay attention to it, you can by maria, September 14, 2003(#689 of 13278)
  • Kathy, you're more than welcome. Hope he likes by Brigit M, September 14, 2003(#690 of 13278)
  • Race, getting the crust to come out crisp is a topic by J-Ro, September 15, 2003(#691 of 13278)
  • My husband commented that the bread was a little heavy by Racehorse, September 15, 2003(#692 of 13278)
  • I like to toss a handful of ice cubes on the oven floor by Marya, September 15, 2003(#693 of 13278)
  • by Racehorse, September 15, 2003(#694 of 13278)
  • I was just going to say the same thing -- a shallow pan by LizardBreath, September 15, 2003(#695 of 13278)
  • I spritz my bread, and rather than throw ice cubes on my by Crispy Girl, September 15, 2003(#696 of 13278)
  • Buttering the crust immediately after the bread comes by LizardBreath, September 15, 2003(#697 of 13278)
  • Ah, crustier. That is the word I was looking for. My by Racehorse, September 15, 2003(#698 of 13278)
  • I just realized I forgot to bring my unwanted brotform by J-Ro, September 15, 2003(#699 of 13278)
  • Racehorse, you made it in a loaf pan? I agree with your by J-Ro, September 15, 2003(#700 of 13278)
  • Hey, I followed the dadgum directions! Pout.He's by Racehorse, September 15, 2003(#701 of 13278)
  • If you think you're going to be baking bread at all by AnneS, September 15, 2003(#702 of 13278)
  • I have a bread cloche (round baking stone with a stone by J-Ro, September 15, 2003(#703 of 13278)
  • Hmm - I've often wondered about getting a cloche, but by AnneS, September 15, 2003(#704 of 13278)
  • It does produce the distinctive crackly crust, but as by J-Ro, September 15, 2003(#706 of 13278)
  • You do get spoiled, don't you? I spent two years living by AnneS, September 15, 2003(#707 of 13278)
  • Ooo, I did that in Samoa. Screwed it up badly before I by LizardBreath, September 15, 2003(#708 of 13278)
  • Why would steam make crust crustier? Why not the by Jamie R., September 15, 2003(#709 of 13278)
  • Evaporation of steam, not the steam itself. But I don't by Marya, September 15, 2003(#710 of 13278)
  • I don't know why either but I think Marya is on the by Ally C, September 15, 2003(#711 of 13278)
  • Ooo, I did that in SamoaWhat, by Jenni S., September 15, 2003(#712 of 13278)
  • You are all making me want to bake pretzels this by LC, September 15, 2003(#713 of 13278)
  • LC, that's a recipe I'd like if you care to post it in by Ally C, September 15, 2003(#714 of 13278)
  • Let me see what I can come up with - I got rid of the by LC, September 15, 2003(#715 of 13278)
  • Jamie, explanation by maria, September 16, 2003(#716 of 13278)
  • Thanks, LC. It might be fun a fun thing to do with the by Ally C, September 16, 2003(#717 of 13278)
  • Thanks, by Jamie R., September 16, 2003(#718 of 13278)
  • I had an amazing recipe for oatmeal applesauce cookies by InTheRed, September 16, 2003(#719 of 13278)
  • Insanity Rose is coming to Atlanta to teach a bread by Crispy Girl, September 17, 2003(#720 of 13278)
  • I would SO TOTALLY sign up for that. I took a class by J-Ro, September 17, 2003(#721 of 13278)
  • I was thinking I needed to go for no other reason than by Crispy Girl, September 17, 2003(#722 of 13278)
  • Oh, I wish I could go. And I will definitely be buying by eleanor rigby, September 18, 2003(#723 of 13278)
  • You know, we haven't heard from Kathy since she baked my by Brigit M, September 18, 2003(#724 of 13278)
  • Maraschino poisoning? My father always warned us about by Marya, September 18, 2003(#725 of 13278)
  • Oh, by Brigit M, September 18, 2003(#726 of 13278)
  • I think it causes cancer, not sudden death, so I by Marya, September 18, 2003(#727 of 13278)
  • Aren't those cherries suspended in formaldehyde? Or by JennyD, September 18, 2003(#728 of 13278)
  • It's benzaldehyde, also known as fake almond, and by Rose H., September 18, 2003(#729 of 13278)
  • I'm in charge of desserts for a baby shower a few of us by VanPear, September 18, 2003(#730 of 13278)
  • Nigella Lawson has a fabulous mini-cupcake recipe. It's by Fiksu, September 18, 2003(#731 of 13278)
  • Van, Insanity Rose has a banana cake that I'm thinking by Crispy Girl, September 18, 2003(#732 of 13278)
  • Oh, Fiksu, I think those are exactly the ones I was by VanPear, September 18, 2003(#733 of 13278)
  • Great! I love her books. I have literally never had a by Fiksu, September 18, 2003(#734 of 13278)
  • If you take a soft, very buttery, sugar cookie recipe, by maria, September 18, 2003(#735 of 13278)
  • That's good, too, maria--thanks! by VanPear, September 18, 2003(#736 of 13278)
  • If you take a soft, very buttery, sugar by Fiksu, September 18, 2003(#737 of 13278)
  • Also, you can just sprinkle buttery crumbs in muffin by Marya, September 18, 2003(#738 of 13278)
  • VanPear, when I've made cheesecake cupcakes I've used by terrilynn, September 18, 2003(#739 of 13278)
  • Whole or crumbled, tl?Marya, that's a good idea, by VanPear, September 18, 2003(#740 of 13278)
  • It should be fun, too. I like the nilla wafer idea. by Crispy Girl, September 18, 2003(#741 of 13278)
  • Whole. Use the foil muffin cups, put the cookie in the by terrilynn, September 18, 2003(#742 of 13278)
  • My sister swears by Lorna Doones for the same purpose, by Reggae Junkie, September 18, 2003(#743 of 13278)
  • Lorna Doones! Oh, I used to love those. My granny by terrilynn, September 18, 2003(#744 of 13278)
  • As long as you're not packing the crumbs up the sides of by Alizarin, September 18, 2003(#745 of 13278)
  • Well, that's a good point. I'll report back by next by VanPear, September 18, 2003(#746 of 13278)
  • Oh thank God, when I didn't see you I really did by Brigit M, September 18, 2003(#748 of 13278)
  • It would be bad to bake cupcakes and then freeze them by VanPear, September 19, 2003(#749 of 13278)
  • Last night I made brownies in madeleine tins and by Anna Trueblood, September 19, 2003(#750 of 13278)
  • It would be bad to bake cupcakes and by MsIt, September 19, 2003(#751 of 13278)
  • Yes, I freeze unfrosted cupcakes all the time and they by Brigit M, September 19, 2003(#752 of 13278)
  • Anna, check the Recipes thread--I'm pretty sure there's by Crispy Girl, September 19, 2003(#753 of 13278)
  • I need to take cupcakes to Simon's school on Monday. Do by Racehorse, September 19, 2003(#754 of 13278)
  • by J-Ro, September 19, 2003(#755 of 13278)
  • OK, by Racehorse, September 19, 2003(#756 of 13278)
  • My mini-cheesecakes collapsed. by VanPear, September 19, 2003(#757 of 13278)
  • Oh Van, so sorry. Guess you'll have to eat them up by Crispy Girl, September 19, 2003(#758 of 13278)
  • Clearly I need a good scratch by CalGal, September 20, 2003(#759 of 13278)
  • Van, now that you've had a little snack, I posted a by JennyD, September 20, 2003(#760 of 13278)
  • Thanks, Jenny. These were sad little cheesecakes I by VanPear, September 20, 2003(#761 of 13278)
  • You know, we've talked about a TPW cookbook at various by CalGal, September 20, 2003(#762 of 13278)
  • The brownie recipe on the canister of Ghiradelli by jaybird, September 20, 2003(#763 of 13278)
  • I made a chocolate espresso cake with whipped chocolate by Babylon Sister, September 21, 2003(#764 of 13278)
  • Speaking of very, very good, I made melisub's honey cake by Pi, September 21, 2003(#765 of 13278)
  • How much do you have to change a copyrighted recipe to by Anna Trueblood, September 21, 2003(#766 of 13278)
  • I think the minute you add originality, rewrite the by CalGal, September 21, 2003(#767 of 13278)
  • If you're including a slightly altered recipe for by eleanor rigby, September 22, 2003(#768 of 13278)
  • chocolate espresso cakegot a by kalika, September 22, 2003(#769 of 13278)
  • by Fiksu, September 22, 2003(#770 of 13278)
  • Cal, I really like the idea of a TPW collection by Crispy Girl, September 22, 2003(#771 of 13278)
  • I have to freeze a cheesecake and four pies and two by VanPear, September 22, 2003(#772 of 13278)
  • Oh, poor VanPear! How sad to have an extra cheesecake, by Fiksu, September 22, 2003(#773 of 13278)
  • Microwave, no...but I might be tempted to defrost in the by VanPear, September 22, 2003(#774 of 13278)
  • Wow, you baked up a storm!I don't know about the by Fiksu, September 22, 2003(#775 of 13278)
  • I did buy pre-made crusts, I must admit, so it's not by VanPear, September 22, 2003(#776 of 13278)
  • Kalika, I will post the chocolate espresso cake recipe by Babylon Sister, September 22, 2003(#777 of 13278)
  • VP, meringue in the freezer is not, I'm afraid, going to by J-Ro, September 22, 2003(#778 of 13278)
  • Sob.Thank you for the by VanPear, September 22, 2003(#779 of 13278)
  • I'm sorry! Maybe you could freeze the custard pies and by J-Ro, September 22, 2003(#780 of 13278)
  • Maybe you should give them away and rack up good deed by Julia M, September 22, 2003(#781 of 13278)
  • I think I will try freezing the custard ones, you by VanPear, September 22, 2003(#782 of 13278)
  • I made by LizardBreath, September 22, 2003(#783 of 13278)
  • That's pretty much how I make strawberry pie. It's an by J-Ro, September 22, 2003(#784 of 13278)
  • thanks babsisfiksu, HHGTTG = hitch hiker's guide by kalika, September 22, 2003(#785 of 13278)
  • No problem, Kalika, unless anyone here has access to by Babylon Sister, September 22, 2003(#786 of 13278)
  • I almost bought The Pie and Pastry Bible Saturday by Crispy Girl, September 22, 2003(#787 of 13278)
  • fiksu, HHGTTG = hitch hiker's guide to by Fiksu, September 22, 2003(#788 of 13278)
  • I'd gladly buy a TPW cooking/baking tips book as long as by Jamie R., September 22, 2003(#789 of 13278)
  • I'm feeling a strong desire to curl up by terrilynn, September 22, 2003(#790 of 13278)
  • I just got the Lewis/Peacock, TL. Have you made anything by JennyD, September 22, 2003(#791 of 13278)
  • Nope, still reading. It's like listening to home folks by terrilynn, September 22, 2003(#792 of 13278)
  • Yeah, it made me think of my grandmother's house. I have by JennyD, September 22, 2003(#793 of 13278)
  • I'm pretty sure my mother has successfully frozen lemon by miriaml, September 23, 2003(#794 of 13278)
  • Cheesecake freezes great. I'm sorry I didn't say that. by J-Ro, September 23, 2003(#795 of 13278)
  • Maybe because it was cooked? I suspect if you compared by miriaml, September 23, 2003(#796 of 13278)
  • I think I just promised to make up to ten pies for a by Marya, September 23, 2003(#797 of 13278)
  • You did not. Ten? I think my tiny kitchen would up and by Fiksu, September 23, 2003(#798 of 13278)
  • My kitchen isn't completely tiny, but I think the dining by Marya, September 23, 2003(#799 of 13278)
  • Just the logistics and timing could get so complex. Big by Fiksu, September 23, 2003(#800 of 13278)
  • I think it could be done easily in an afternoon, if one by Marya, September 23, 2003(#801 of 13278)
  • While two bake, you're rolling and filling the next by Alizarin, September 23, 2003(#802 of 13278)
  • Oh but the planning - the planning! - could be given by Fiksu, September 23, 2003(#803 of 13278)
  • I'm thinking only pies I've made before. Bluebarb, key by Marya, September 23, 2003(#804 of 13278)
  • Sweet by terrilynn, September 23, 2003(#805 of 13278)
  • Lemon by Fiksu, September 23, 2003(#806 of 13278)
  • Pumpkin, since it will be near by Marya, September 23, 2003(#807 of 13278)
  • Pumpkin's good. Maybe a non-chocolate pecan by Fiksu, September 23, 2003(#808 of 13278)
  • Sweet potato, dammit. No pumpkin.But don't by terrilynn, September 23, 2003(#809 of 13278)
  • Do you really want to be wrangling a pumpkin when you've by Alizarin, September 23, 2003(#810 of 13278)
  • I can't warm up to sweet potato. Isn't the classic dairy by Marya, September 23, 2003(#811 of 13278)
  • Oh, I'd use a can, no by Marya, September 23, 2003(#812 of 13278)
  • In that case, pumpkin would be lovely and seasonal, and by Alizarin, September 23, 2003(#813 of 13278)
  • Bill Neal's has butter and by terrilynn, September 23, 2003(#814 of 13278)
  • Maybe I've had inferior sweet potato pie. This wouldn't by Marya, September 23, 2003(#815 of 13278)
  • Do you have Mama Dip's book? I'll bet she has some by terrilynn, September 23, 2003(#816 of 13278)
  • Do you have ten pie pans, or will you use the disposable by J-Ro, September 23, 2003(#817 of 13278)
  • J-Ro, I love you. What a practical by terrilynn, September 23, 2003(#818 of 13278)
  • Do you have Mama Dip's book?I by Marya, September 23, 2003(#819 of 13278)
  • dumb questions:is ganache the stuff that kind of by kalika, September 23, 2003(#820 of 13278)
  • You want a chocolate glaze, kalika. I have a great one by J-Ro, September 23, 2003(#821 of 13278)
  • thanks J-Ro ... I need to do it my tomorrow sometime, by kalika, September 23, 2003(#822 of 13278)
  • does this sound right?1 cup/250 ml Whipping by kalika, September 23, 2003(#823 of 13278)
  • That sounds like ganache to me, and like it won't stay by Marya, September 23, 2003(#824 of 13278)
  • heh yeah, see edit - corn syrup the way to go by kalika, September 23, 2003(#825 of 13278)
  • Corn syrup is generally not my favorite ingredient, but by J-Ro, September 23, 2003(#826 of 13278)
  • thanks (I wasn't trying to hurry you, sorry - just by kalika, September 23, 2003(#827 of 13278)
  • OK, done. I can't let you glaze your cake by J-Ro, September 23, 2003(#828 of 13278)
  • excellent, thankyou so much!Mum's the one with by kalika, September 23, 2003(#829 of 13278)
  • Terrilynn, the only thing I've made from the by Crispy Girl, September 23, 2003(#830 of 13278)
  • I need Ms. Lewis to come to my house and show me how to by terrilynn, September 23, 2003(#831 of 13278)
  • I don't fry chicken because I don't like the grease all by Crispy Girl, September 23, 2003(#832 of 13278)
  • TL, I'll come over and teach you how to cut up a by maria, September 24, 2003(#833 of 13278)
  • It's loads of fun if you have a big by MsIt, September 24, 2003(#834 of 13278)
  • Scott Peacock's fried chicken is a 3-day event. It's by Crispy Girl, September 24, 2003(#835 of 13278)
  • This question may have already been answered on this by TwoStep, September 24, 2003(#836 of 13278)
  • I wouldn't throw it out unless it smells rancid or it by J-Ro, September 24, 2003(#837 of 13278)
  • Cool. Thanks.I get all worried about the shelf by TwoStep, September 24, 2003(#838 of 13278)
  • Baking powder doesn't last more than 6 months, I by Babylon Sister, September 24, 2003(#839 of 13278)
  • You do know that bad flour smells kind of like play-doh, by Crispy Girl, September 24, 2003(#840 of 13278)
  • I made scones this weekend and checked the expiration by tigrpaw, September 24, 2003(#841 of 13278)
  • Baking soda lasts a long time. Ideally, you would by J-Ro, September 24, 2003(#842 of 13278)
  • I'm not shocked your old baking soda/powder worked. by Crispy Girl, September 24, 2003(#843 of 13278)
  • Baking soda isn't a compound the way baking powder is. I by J-Ro, September 24, 2003(#844 of 13278)
  • I go through baking powder rather quickly, so I don't by tigrpaw, September 24, 2003(#845 of 13278)
  • tigr, keep the yeast in the freezer, too. I've bought by J-Ro, September 24, 2003(#846 of 13278)
  • J-Ro, re baking powder/soda, there is also the issue of by Babylon Sister, September 24, 2003(#847 of 13278)
  • You can also get yeast in bulk at Whole Foods and places by Marya, September 24, 2003(#848 of 13278)
  • I didn't advocate substituting it. I'm just saying why by J-Ro, September 24, 2003(#849 of 13278)
  • Sorry, J-Ro, I didn't mean to imply that you did. I was by Babylon Sister, September 24, 2003(#850 of 13278)
  • Very good to know. I am glad that I almost always end by TwoStep, September 24, 2003(#851 of 13278)
  • I've got one of those two-pound bags of yeast in my by Lizzie T., September 24, 2003(#852 of 13278)
  • One Chemistry Point for by Rose H., September 24, 2003(#853 of 13278)
  • Have you found that the packet yeast by tigrpaw, September 24, 2003(#854 of 13278)
  • tigrpaw, was it a sweet bread? It's very hard to rise a by J-Ro, September 24, 2003(#855 of 13278)
  • Nope, J-Ro. Just a normal white bread dough. I by tigrpaw, September 24, 2003(#856 of 13278)
  • It would be my pleasure! What's their by Rose H., September 24, 2003(#857 of 13278)
  • I always test the yeast first, because I've had some bad by Marya, September 24, 2003(#858 of 13278)
  • Rose, 1-800-NO CHEM by J-Ro, September 24, 2003(#859 of 13278)
  • I buy the SAF instant yeast from King Arthur, two pounds by Jenni S., September 24, 2003(#860 of 13278)
  • Throw them away? Why can't you ship them? You could by J-Ro, September 24, 2003(#861 of 13278)
  • Australia has ridiculously stringent by Jenni S., September 24, 2003(#862 of 13278)
  • Sneak 'em in empty tampon boxes. No one will by J-Ro, September 24, 2003(#863 of 13278)
  • Ha! Clearly I'm not enough of a lateral thinker. I'd by Jenni S., September 24, 2003(#864 of 13278)
  • I said SPICES, not by VanPear, September 24, 2003(#865 of 13278)
  • well, the quarantine/customs restrictions are there for by kalika, September 25, 2003(#866 of 13278)
  • How did the chocolate glaze turn by J-Ro, September 25, 2003(#867 of 13278)
  • good - looked lumpy in the pan for some reason, but went by kalika, September 25, 2003(#868 of 13278)
  • Thank you for your information, kalika. You do realise by Jenni S., September 25, 2003(#869 of 13278)
  • I mixed together sort of "general soapbox about customs" by kalika, September 25, 2003(#870 of 13278)
  • A good assumption on your part, kalika. A dag maybe, but by Jenni S., September 25, 2003(#871 of 13278)
  • well. All the best people are dags, and nervousness by kalika, September 25, 2003(#872 of 13278)
  • Oh, I had the most amazing dessert last weekend. It was by VanPear, September 25, 2003(#873 of 13278)
  • Drunk on cake! What a wonderful concept. Post a recipe by Jenni S., September 25, 2003(#874 of 13278)
  • Racehorse, you made it in a loaf pan? I agree with by Racehorse, September 26, 2003(#875 of 13278)
  • You can make a round loaf or a torpedo shaped loaf, but by J-Ro, September 26, 2003(#876 of 13278)
  • OK, I'll give that a try.If I want to make two by Racehorse, September 26, 2003(#877 of 13278)
  • Yes. You might find you don't need to double the amount by J-Ro, September 26, 2003(#878 of 13278)
  • J-Ro: to respond to your desire to make donuts expressed by Racehorse, September 26, 2003(#879 of 13278)
  • Also from NBQ:I've always wanted to try making by VanPear, September 26, 2003(#880 of 13278)
  • I don't have an insulated deep-fryer. I so rarely by J-Ro, September 26, 2003(#881 of 13278)
  • Highball glass/shotglass works. I haven't made by LizardBreath, September 26, 2003(#882 of 13278)
  • What else do you make in the fryer, Race? Do you make by J-Ro, September 26, 2003(#883 of 13278)
  • I suppose I could. I'm already doing bread and oatmeal by Racehorse, September 26, 2003(#884 of 13278)
  • Doughnuts are kind of a high-maintenance deal for a by J-Ro, September 26, 2003(#885 of 13278)
  • You're probably right. Plus, we'll be buying a "big" by Racehorse, September 26, 2003(#886 of 13278)
  • Hey, it just occurred to me that I'll have to make the by Racehorse, September 26, 2003(#887 of 13278)
  • Are you talking about shaping bread without a pan? I by devillishious, September 26, 2003(#888 of 13278)
  • If you want to pursue baking bread, I mentioned a couple by J-Ro, September 26, 2003(#889 of 13278)
  • Racehorse, with most breads there is no problem making by J-Ro, September 26, 2003(#890 of 13278)
  • OK. Is it then OK to put it in a metal container, if by Racehorse, September 26, 2003(#891 of 13278)
  • P.'s birthday is a week from Monday, and he's asked for by Cassandra Bigtooth, September 26, 2003(#892 of 13278)
  • Would he like a by Julia M, September 26, 2003(#893 of 13278)
  • That's a good idea, Julia. I haven't made a cheesecake by Cassandra Bigtooth, September 26, 2003(#894 of 13278)
  • I put bread dough in a metal bowl overnight all the by J-Ro, September 26, 2003(#895 of 13278)
  • I have a deep fryer much like the one Race mentioned, by terrilynn, September 26, 2003(#896 of 13278)
  • J-Ro: consider the fact that I'm one of the least by Racehorse, September 26, 2003(#897 of 13278)
  • Terrilyn, we have a (gag) heart-shaped waffle iron by VanPear, September 26, 2003(#898 of 13278)
  • That sounds good, J-Ro. I'll check and make sure that by Cassandra Bigtooth, September 26, 2003(#899 of 13278)
  • I have my great-aunt's old waffle iron, so old it has a by J-Ro, September 26, 2003(#900 of 13278)
  • I'm mentally adding up the time to bake the things I by Racehorse, September 26, 2003(#901 of 13278)
  • I have a deep fryer, a rectangular waffle iron, and a by Rose H., September 26, 2003(#902 of 13278)
  • That's hilarious, Rose! Do you have Brussels sprouts by J-Ro, September 26, 2003(#903 of 13278)
  • I have a regular waffle iron and a Belgian waffle by Julia M, September 26, 2003(#904 of 13278)
  • I have no waffle iron. Simon bought my husband a by Racehorse, September 26, 2003(#905 of 13278)
  • I have a deep fryer and a regular waffle iron. I also by Brigit M, September 26, 2003(#906 of 13278)
  • No sprouts, J-Ro. Unless you mean the kids.Wait a by Rose H., September 26, 2003(#907 of 13278)
  • Yes, deep large by J-Ro, September 26, 2003(#908 of 13278)
  • Ah, well, my regular waffle iron comes with three sets by Rose H., September 26, 2003(#909 of 13278)
  • With different-sized squares? Mine comes with regular by Brigit M, September 26, 2003(#910 of 13278)
  • I've never eaten a waffle, Belgian or otherwise. I by Jenni S., September 26, 2003(#911 of 13278)
  • Good heavens, woman. No waffles, no Netflix, only a sad by J-Ro, September 26, 2003(#912 of 13278)
  • P. has nixed the coconut. I think I'll do a caramel by Cassandra Bigtooth, September 26, 2003(#913 of 13278)
  • Yes, Brigit, what you have, plus larger waffle plates, by Rose H., September 26, 2003(#914 of 13278)
  • Wow, really? I think of pizzelle as by Brigit M, September 26, 2003(#915 of 13278)
  • Yes, they're more like cookies, but they also have by Rose H., September 26, 2003(#916 of 13278)
  • Hmm, there are two circular pizzelle forms on my iron. by Brigit M, September 26, 2003(#917 of 13278)
  • Slightly different then. Mine aren't circular either, by Rose H., September 26, 2003(#918 of 13278)
  • I am now fascinated, and want to sample by Brigit M, September 26, 2003(#919 of 13278)
  • Shoo! Off to the Gadgets thread with by terrilynn, September 26, 2003(#920 of 13278)
  • Insanity Rose has a waffle recipe that I'm dying to try. by Crispy Girl, September 26, 2003(#921 of 13278)
  • That waffle recipe is lifted from Marion Cunningham by J-Ro, September 26, 2003(#922 of 13278)
  • Well then clearly it's my responsibility to buy a waffle by terrilynn, September 26, 2003(#923 of 13278)
  • I'm trying by maria, September 27, 2003(#924 of 13278)
  • Cassandra, I've never made it, but the epicurious by miriaml, September 27, 2003(#925 of 13278)
  • Not only is it gadgets, but it's not even BAKING by CalGal, September 27, 2003(#926 of 13278)
  • I dunno, I think you can make a case for donuts being by sweet pea, September 27, 2003(#927 of 13278)
  • I think sweetpea is having some difficulties by CalGal, September 27, 2003(#928 of 13278)
  • But we're not in the bread thread! In my world, donuts by sweet pea, September 27, 2003(#929 of 13278)
  • Thanks, by Cassandra Bigtooth, September 27, 2003(#930 of 13278)
  • Well, I made the sourdough bread into round loaves. I by Racehorse, September 28, 2003(#931 of 13278)
  • Sounds good, Race--did you throw ice cubes in the oven by VanPear, September 28, 2003(#932 of 13278)
  • I put ice cubes in a cast-iron pan, and put them on the by Racehorse, September 29, 2003(#933 of 13278)
  • Well, after a week and a half of premature preparation, by VanPear, September 30, 2003(#934 of 13278)
  • It's way plenty, Van! I'm awed by your by Jenni S., September 30, 2003(#935 of 13278)
  • You're going to warm the coconut custard by Reggae Junkie, September 30, 2003(#936 of 13278)
  • Um...no? by VanPear, September 30, 2003(#937 of 13278)
  • Since I am against coconut in principle my opinion by Crispy Girl, September 30, 2003(#938 of 13278)
  • I concur, warm coconut custard pie would be by Babylon Sister, September 30, 2003(#939 of 13278)
  • I am anti-coconut, but pro-custard, and I wouldn't warm by Julia M, September 30, 2003(#940 of 13278)
  • Okay, then, thanks--room-temperature it by VanPear, September 30, 2003(#941 of 13278)
  • oddly, I still feel compelled to run by Rose H., September 30, 2003(#942 of 13278)
  • I'm going to make Insanity Rose's Chocolate Domingo cake by miriaml, October 01, 2003(#943 of 13278)
  • I have made it before. I don't remember anything by J-Ro, October 01, 2003(#944 of 13278)
  • OK. The Authority has spoken. Adam gets Domingo Cake by miriaml, October 01, 2003(#945 of 13278)
  • Ooh, the Domingo cake sounds heavenly, too. Adam's a by Crispy Girl, October 01, 2003(#946 of 13278)
  • How were the pies and cupcakes, Van? Did you have by Jenni S., October 01, 2003(#947 of 13278)
  • Made the Domingo Cake.It was excellent. Next by MsIt, October 01, 2003(#948 of 13278)
  • Oh, Jenni. Oh, oh, oh.There only ended up being by VanPear, October 01, 2003(#949 of 13278)
  • Oh dear. And you had already frozen some of that by Rose H., October 01, 2003(#950 of 13278)
  • Well, Van, no one there will ever accuse you of being by Jenni S., October 01, 2003(#951 of 13278)
  • I brought home the peanut butter pie, gave the pecan to by VanPear, October 01, 2003(#952 of 13278)
  • Oh Van--but you had enough by Crispy Girl, October 01, 2003(#953 of 13278)
  • brought the cupcakes to work, where no by Fiksu, October 01, 2003(#954 of 13278)
  • I made my favorite lemon cake last night, to bring to my by Babylon Sister, October 02, 2003(#955 of 13278)
  • If anyone wants it I will post in by VanPear, October 02, 2003(#956 of 13278)
  • BabSis, "Best Damn Lemon Cake" is from Maida Heatter's by Brigit M, October 02, 2003(#957 of 13278)
  • Hey, thanks--that does look really good, BabSis. I'll by VanPear, October 02, 2003(#958 of 13278)
  • Thanks, Brigit! I have always wondered. How's the rest by Babylon Sister, October 02, 2003(#959 of 13278)
  • I like all her books, BabSis. Just off the top of my by Brigit M, October 02, 2003(#960 of 13278)
  • Baking Emergency! Is there a by Cath, October 03, 2003(#961 of 13278)
  • Beat some softened butter into by Marya, October 03, 2003(#962 of 13278)
  • Thanks, Marya. Off to attempt that. Will report back by Cath, October 03, 2003(#963 of 13278)
  • Ugh. Chocolate disaster. Husband has gone to buy more by Cath, October 03, 2003(#964 of 13278)
  • I'm sorry it didn't help. It's worked for me with by Marya, October 03, 2003(#965 of 13278)
  • I think it would be better to melt the chocolate by by Julia M, October 03, 2003(#966 of 13278)
  • I've never had good luck bringing back seized chocolate. by J-Ro, October 03, 2003(#967 of 13278)
  • If the chocolate seizes, you have to add more liquid. by sweet pea, October 04, 2003(#968 of 13278)
  • Many recipes I've seen that call for peanut butter by miriaml, October 04, 2003(#969 of 13278)
  • I made a really good, quick, whole wheat sourdough by maria, October 04, 2003(#970 of 13278)
  • Well, with semi-sweet chocolate and Peter Pan peanut by Cath, October 04, 2003(#971 of 13278)
  • RaceHusband likes the sourdough bread, but complains by Racehorse, October 04, 2003(#972 of 13278)
  • Race, try the dinner rolls I posted above. Also not by maria, October 04, 2003(#973 of 13278)
  • What is a by Racehorse, October 04, 2003(#974 of 13278)
  • It's where you take the liquid from a recipe and part of by maria, October 04, 2003(#975 of 13278)
  • I have Jillian's Dutch Baby in the oven right now. It by J-Ro, October 04, 2003(#976 of 13278)
  • Yum, yum. Yum yum by J-Ro, October 04, 2003(#977 of 13278)
  • BTW, Rose's Domingo cake was delicious. I highly by miriaml, October 04, 2003(#978 of 13278)
  • I have Jillian's Dutch Baby in the oven by Ally C, October 04, 2003(#979 of 13278)
  • We went to the West Side market today and purchased the by Kitty Foyle, October 04, 2003(#980 of 13278)
  • I fell out of touch with a friend that made the by InTheRed, October 05, 2003(#981 of 13278)
  • Concord grape pie! How by VanPear, October 06, 2003(#982 of 13278)
  • I also made a Dutch baby yesterday morning. How funny by Crispy Girl, October 06, 2003(#983 of 13278)
  • I made Alice CK's pumpkin bread this weekend-- only I by Anna Trueblood, October 06, 2003(#984 of 13278)
  • Then you did something wrong. Whatever the JoC brownie by CalGal, October 06, 2003(#985 of 13278)
  • Or maybe you didn't find the real JoC recipe, because by Crispy Girl, October 06, 2003(#986 of 13278)
  • Yes, that's possible, by CalGal, October 06, 2003(#987 of 13278)
  • It must not be the JOC recipe because it only had 1 by Anna Trueblood, October 06, 2003(#988 of 13278)
  • Four eggs to one stick of butter is going to be cakey- by Brigit M, October 06, 2003(#989 of 13278)
  • Looking at some other recipes on epicurious, it looks by Anna Trueblood, October 06, 2003(#990 of 13278)
  • I use the Fannie Farmer Baking Book recipe, with some by Brigit M, October 06, 2003(#991 of 13278)
  • I love grape pie. My ex-MIL in upstate NY makes a great by Cassandra Bigtooth, October 06, 2003(#992 of 13278)
  • I made a chocolate cake today (I'm making nice to Mr. M by Julia M, October 11, 2003(#993 of 13278)
  • Stir it over ice, Julia, then beat by J-Ro, October 11, 2003(#994 of 13278)
  • Oh, yuck, Julia. Sorry about the by Lila Jones, October 13, 2003(#995 of 13278)
  • My fiance's birthday is this weekend, and I'm by karijo, October 14, 2003(#996 of 13278)
  • Karijo, you could make cream-cheese by JennyD, October 14, 2003(#997 of 13278)
  • No, custard filling. With by CalGal, October 14, 2003(#998 of 13278)
  • He doesn't like by karijo, October 14, 2003(#999 of 13278)
  • Cheesecake filling - yes. And maybe a hot caramel or by Babylon Sister, October 14, 2003(#1000 of 13278)
  • Made properly, a grape pie is not too sweet. It is more by Cassandra Bigtooth, October 14, 2003(#1001 of 13278)
  • That sounds really good, now that I'm thinking more by Lila Jones, October 14, 2003(#1002 of 13278)
  • What is a good "starter cake?" I want to make Augie's by Anna Trueblood, October 14, 2003(#1003 of 13278)
  • There's a chocolate cake recipe in Only Recipes... by Nay, October 14, 2003(#1004 of 13278)
  • Anna, it's by Brigit M, October 14, 2003(#1005 of 13278)
  • I made a racetrack cake for boofhead when he was about by kalika, October 14, 2003(#1006 of 13278)
  • I did a circus train for Spud's second birthday, kalika! by Brigit M, October 14, 2003(#1007 of 13278)
  • that sounds way cool, brigit ... I may have got the idea by kalika, October 14, 2003(#1008 of 13278)
  • P. had a train cake when he was 3, also. I made the by Cassandra Bigtooth, October 14, 2003(#1009 of 13278)
  • Maybe CalGal or some other bakers would be interested in by J-Ro, October 14, 2003(#1010 of 13278)
  • Im looking for a recipe for a lemon tart. Ive made by Sass, October 14, 2003(#1011 of 13278)
  • You can definitely make a large tart with lemon curd, by J-Ro, October 14, 2003(#1012 of 13278)
  • I'd just plop it on the plate next to by Sass, October 14, 2003(#1013 of 13278)
  • Oh! Ok. Yes, make the large tart the same way you've by J-Ro, October 15, 2003(#1014 of 13278)
  • That's easy then. I might make a passionfruit one at the by Sass, October 15, 2003(#1015 of 13278)
  • I just made Insanity Rose's "All-Occasion Downy Yellow by Brigit M, October 16, 2003(#1016 of 13278)
  • So what was the by terrilynn, October 16, 2003(#1017 of 13278)
  • A bowl full of egg yolks left over from Sunday's fancy by Brigit M, October 16, 2003(#1018 of 13278)
  • Yummy. Except for the lemon curd; I don't know that by terrilynn, October 16, 2003(#1019 of 13278)
  • Oh my. If you really, really like lemon, lemon curd is by Brigit M, October 16, 2003(#1020 of 13278)
  • TL, lemon curd tastes like really, really good lemon by JennyD, October 16, 2003(#1021 of 13278)
  • Brigit, great by JennyD, October 16, 2003(#1022 of 13278)
  • Ha! Great x-post, by Brigit M, October 16, 2003(#1023 of 13278)
  • terrilynn! First no Indian food, now no lemon by J-Ro, October 16, 2003(#1024 of 13278)
  • Lemon is one of those flavors that I can take or leave, by terrilynn, October 16, 2003(#1025 of 13278)
  • I'm not mocking, I'm pitying. I want you to come over by J-Ro, October 16, 2003(#1026 of 13278)
  • You think your daughter's eating habits are by terrilynn, October 16, 2003(#1027 of 13278)
  • You don't have to finish it all. You just have to try by J-Ro, October 16, 2003(#1028 of 13278)
  • Three bites by terrilynn, October 16, 2003(#1029 of 13278)
  • Have a no-thank-you by Julia M, October 16, 2003(#1030 of 13278)
  • Yes, mommy (insert eye-roll and heavy sighs by terrilynn, October 16, 2003(#1031 of 13278)
  • Bunny by JennyD, October 16, 2003(#1032 of 13278)
  • I made the brownie recipe on the baking chocolate box. by Anna Trueblood, October 17, 2003(#1033 of 13278)
  • Anna, which baking chocolate box was that? I made a by Reggae Junkie, October 17, 2003(#1034 of 13278)
  • Baker's by Anna Trueblood, October 17, 2003(#1035 of 13278)
  • It almost seems like Baker's has a monopoly on chocolate by Lois, October 18, 2003(#1036 of 13278)
  • Going back a ways, no you do not peel the grapes. Are by Kitty Foyle, October 19, 2003(#1037 of 13278)
  • Help! I need a no fail yummy recipe for vanilla by Julie F, October 19, 2003(#1038 of 13278)
  • Julie, someone will pipe up with something wonderful, by Ally C, October 20, 2003(#1039 of 13278)
  • Right. I should have been more clear. I've never made by Julie F, October 20, 2003(#1040 of 13278)
  • What means "vanilla" cake? White cake. Yellow cake. by CalGal, October 20, 2003(#1041 of 13278)
  • Julie, there's a very good and dead easy yellow cupcake by Brigit M, October 20, 2003(#1042 of 13278)
  • Julie, do you have Joy of Cooking? Their simple yellow by JennyD, October 20, 2003(#1043 of 13278)
  • I think I want yellow cake. White cake means separating by Julie F, October 20, 2003(#1044 of 13278)
  • Ok, why is it that after 3 days the bran muffins I made by Anna Trueblood, October 20, 2003(#1045 of 13278)
  • I find that buttermilik baked goods keep longer, if by Brigit M, October 20, 2003(#1046 of 13278)
  • It is not all that humid now, by Anna Trueblood, October 20, 2003(#1047 of 13278)
  • I've never had success with buttermilk in baking. I by MsIt, October 20, 2003(#1048 of 13278)
  • Question about cake flour - is it the same as pastry by Julie F, October 20, 2003(#1049 of 13278)
  • Cake flour is very by CalGal, October 20, 2003(#1050 of 13278)
  • by Alizarin, October 20, 2003(#1051 of 13278)
  • Oh, ok. I have to go to the store anyway so I'll pick by Julie F, October 20, 2003(#1052 of 13278)
  • Julie -- I'm pretty sure I made it with plain old King by JennyD, October 21, 2003(#1053 of 13278)
  • I posted the Cook's cupcake recipe, Julie. The Joy by Brigit M, October 21, 2003(#1054 of 13278)
  • This weekend, I made Rose's white chocolate whisper cake by julieb, October 21, 2003(#1055 of 13278)
  • I need to try that cake again, because it's one of the by Brigit M, October 21, 2003(#1056 of 13278)
  • Alright, folks, I have a challenge for you. I need a by Reggae Junkie, October 22, 2003(#1057 of 13278)
  • I've seen recipes for 'Litterbox cake' -- crumb topping, by LizardBreath, October 22, 2003(#1058 of 13278)
  • Reggae, here's the site for you: by Babylon Sister, October 22, 2003(#1059 of 13278)
  • Wow! Thanks, BabSis! Those are truly by Reggae Junkie, October 22, 2003(#1060 of 13278)
  • Eww, a recipe for Chunky Cat by karijo, October 22, 2003(#1061 of 13278)
  • A friend is working in Asia right now, and I wanted to by maria, October 23, 2003(#1062 of 13278)
  • Sorry, no suggestions here.Do any of you know of by Stinkerbelle, October 23, 2003(#1063 of 13278)
  • Fill the cups 1/2 to 2/3 full and bake them for about by J-Ro, October 23, 2003(#1064 of 13278)
  • Thanks, by Stinkerbelle, October 23, 2003(#1065 of 13278)
  • maria, I don't know anything specific about mailing food by Brigit M, October 23, 2003(#1066 of 13278)
  • Here's the course description of the bread class I'm by Crispy Girl, October 24, 2003(#1067 of 13278)
  • I ended up making the Cooks Illustrated yellow cupcakes by Julie F, October 24, 2003(#1068 of 13278)
  • Crispy, I got all excited when I saw "Midtown" because I by Curie Tournesol, October 25, 2003(#1069 of 13278)
  • A baking challenge: I am looking for an oatmeal cookie by JennyD, October 26, 2003(#1070 of 13278)
  • The brown sugar makes them soft. Increase the white by CalGal, October 26, 2003(#1071 of 13278)
  • Here it is: by CalGal, October 26, 2003(#1072 of 13278)
  • Add more by Reggae Junkie, October 26, 2003(#1073 of 13278)
  • I used butter. Thanks for the by JennyD, October 26, 2003(#1074 of 13278)
  • I'm making a pear dessert. I bought some beautiful Bosc by Reggae Junkie, October 26, 2003(#1075 of 13278)
  • Hey, Jenny, I have a recipe with no flour at all. Want by LC, October 27, 2003(#1076 of 13278)
  • Sure, LC. by JennyD, October 27, 2003(#1077 of 13278)
  • Okay, it's in Only Recipes. Maybe chewier than you're by LC, October 27, 2003(#1078 of 13278)
  • That does sound good. Maybe if I up the butter and play by JennyD, October 27, 2003(#1079 of 13278)
  • My sister gave me Taunton's Holiday Baking special by J-Ro, October 27, 2003(#1080 of 13278)
  • J-Ro, is Taunton's sold at the big chains, like Borders by tigrpaw, October 27, 2003(#1081 of 13278)
  • I remember picking up an issue of Taunton's Fine by Curie Tournesol, October 27, 2003(#1082 of 13278)
  • How hard would it be to make a buttercream frosting? Can by Lila Jones, October 27, 2003(#1083 of 13278)
  • I should have specified it's Taunton's Fine Cooking, by J-Ro, October 27, 2003(#1084 of 13278)
  • Okay, I have a pat brise question. Actually it's a by Curie Tournesol, October 27, 2003(#1085 of 13278)
  • I think it's the recipe. Too by J-Ro, October 27, 2003(#1086 of 13278)
  • (apologies if this is the wrong place to talk frosting by Lila Jones, October 27, 2003(#1087 of 13278)
  • You could be right, J-Ro. It's extremely yummy, by Curie Tournesol, October 27, 2003(#1088 of 13278)
  • Lila, do you want to use the standard sort of by Curie Tournesol, October 27, 2003(#1089 of 13278)
  • When I need a fast easy buttercream frosting, I just put by Joy, October 27, 2003(#1090 of 13278)
  • That's not really the same as buttercream, by Marya, October 27, 2003(#1091 of 13278)
  • the kind in which the egg yolks are by Lila Jones, October 27, 2003(#1092 of 13278)
  • Edit - to Marya - Right, it's my cheat! Sure tastes by Joy, October 27, 2003(#1093 of 13278)
  • Lila, I think it uses corn syrup instead of the boiling by Marya, October 27, 2003(#1094 of 13278)
  • That sounds promising. Do you think you could post it by Lila Jones, October 27, 2003(#1095 of 13278)
  • Sure, or maybe someone on the East Coast can beat me to by Marya, October 27, 2003(#1096 of 13278)
  • Joy's recipe is good for cookies, but it's a bit risky by CalGal, October 27, 2003(#1097 of 13278)
  • I use Joy's version of buttercream. Speaking of that, by Julie F, October 27, 2003(#1098 of 13278)
  • Made Insanity Rose's Maria Cake (something Maria Cake) by MsIt, October 27, 2003(#1099 of 13278)
  • I have used my quickie frosting for cakes many times and by Joy, October 27, 2003(#1100 of 13278)
  • "Risky" wasn't a good word. More that you can mess up a by CalGal, October 27, 2003(#1101 of 13278)
  • But you know, I really don't make cakes much, because of by CalGal, October 27, 2003(#1102 of 13278)
  • When you make icing with butter and large amounts of by Marya, October 27, 2003(#1103 of 13278)
  • Ah. I thought there was some hidden danger of which I by Joy, October 27, 2003(#1104 of 13278)
  • When you make icing with butter and by CalGal, October 27, 2003(#1105 of 13278)
  • I add lemon juice (or orange juice) instead of milk to by MsIt, October 27, 2003(#1106 of 13278)
  • (I kind of like the crust by Joy, October 27, 2003(#1107 of 13278)
  • I adore the crust and often sit on the couch, looking by Lizzie T., October 27, 2003(#1108 of 13278)
  • I use my KitchenAid, too. The trick is to beat it by Julie F, October 27, 2003(#1109 of 13278)
  • Made Insanity Rose's Maria Cake by Brigit M, October 27, 2003(#1110 of 13278)
  • BrigitYes! That's the one. I told my daughter to by MsIt, October 27, 2003(#1111 of 13278)
  • That's funny, I think I used fresh berries too. by Brigit M, October 27, 2003(#1112 of 13278)
  • by Anna Trueblood, October 27, 2003(#1113 of 13278)
  • Holy smokes, I was going to jump on that deal until I by karijo, October 27, 2003(#1114 of 13278)
  • heh. Cal would of course need to modify it to have a by Anna Trueblood, October 27, 2003(#1115 of 13278)
  • Next time Spawn indulges in unauthorized pie eating, his by Julia M, October 27, 2003(#1116 of 13278)
  • Marya, does this look like your by Lila Jones, October 29, 2003(#1117 of 13278)
  • Lila, I am going to post another buttercream that I use by J-Ro, October 29, 2003(#1118 of 13278)
  • Thank you! Will I be able to handle it? (I guess I'll by Lila Jones, October 29, 2003(#1119 of 13278)
  • Oh feh, I forgot to post the recipe. I'm sorry, by Marya, October 29, 2003(#1120 of 13278)
  • Marya, it's the same one I sent you a long time by J-Ro, October 29, 2003(#1121 of 13278)
  • by Lila Jones, October 29, 2003(#1122 of 13278)
  • It is a really large recipe. That may be why I haven't by Marya, October 29, 2003(#1123 of 13278)
  • It's up now. I scaled it to 3/4 lb. of by J-Ro, October 29, 2003(#1124 of 13278)
  • And um, you can freeze icing, too. It's delicious on by Reggae Junkie, October 29, 2003(#1125 of 13278)
  • That looks wonderful, J-Ro. Thanks so much.I'll by Lila Jones, October 29, 2003(#1126 of 13278)
  • Lila, Two-Step pointed out that I screwed up the by J-Ro, October 29, 2003(#1127 of 13278)
  • OK, thanks. This is what is finally going to prompt me by Lila Jones, October 30, 2003(#1128 of 13278)
  • Are you going to buy a hand-held or a stand mixer? by J-Ro, October 30, 2003(#1129 of 13278)
  • I'm going with handheld, for the usual NY-apartment, by Lila Jones, October 30, 2003(#1130 of 13278)
  • I am a positive convert to the KitchenAid stand mixer. by MsIt, October 30, 2003(#1131 of 13278)
  • Yeah, yeah. Rub it in, you house by Lila Jones, October 30, 2003(#1132 of 13278)
  • Lila, there is no possible way your kitchen can be by Lizzie T., October 30, 2003(#1133 of 13278)
  • But I already bake a little, even though I have no by Lila Jones, October 30, 2003(#1134 of 13278)
  • It is totally worth taking up two feet of counter by Lizzie T., October 30, 2003(#1135 of 13278)
  • LilaI have an old house with very little counter by MsIt, October 30, 2003(#1136 of 13278)
  • I baked for years by hand and with a tiny underpowered by Alizarin, October 30, 2003(#1137 of 13278)
  • Exactly. Thanks for getting my back, by Lila Jones, October 30, 2003(#1138 of 13278)
  • Unless you've worked with the stand mixer, you don't by Lizzie T., October 30, 2003(#1139 of 13278)
  • Lizzie, I don't think you're trying to be condescending, by Alizarin, October 30, 2003(#1140 of 13278)
  • I was kidding. Didn't mean to sound by Lizzie T., October 30, 2003(#1141 of 13278)
  • Ah, never by Alizarin, October 30, 2003(#1142 of 13278)
  • I bow before the KitchenAid Goddess.Yes! I am a by MsIt, October 30, 2003(#1143 of 13278)
  • What Alizarin needs is the Braun handheld mixer. And if by Rose H., October 30, 2003(#1144 of 13278)
  • I have a KitchenAid stand mixer and while I like it very by Marya, October 30, 2003(#1145 of 13278)
  • Ha! Take that, culty.I actually have a Braun hand by Lila Jones, October 30, 2003(#1146 of 13278)
  • The KASM is calling you Lila.Do not listen to the by MsIt, October 30, 2003(#1147 of 13278)
  • Lila, I have a small kitchen in an apartment. I am not a by CalGal, October 30, 2003(#1148 of 13278)
  • Noooo, I will not fall into the by Lila Jones, October 30, 2003(#1149 of 13278)
  • I have a KitchenAid stand mixer and by karijo, October 30, 2003(#1150 of 13278)
  • Me too. At by Marya, October 30, 2003(#1151 of 13278)
  • I actually baked a cake a few weekends ago and I thought by karijo, October 30, 2003(#1152 of 13278)
  • Lila, get the KA hand mixer for now and upgrade to the by Curie Tournesol, October 30, 2003(#1153 of 13278)
  • I have a food processor and a KASM, and the KASM is so by Lizzie T., October 31, 2003(#1154 of 13278)
  • I have a KASM and a Braun Multimix. I use the multimix by Anna Trueblood, October 31, 2003(#1155 of 13278)
  • The mixer is definitely easier to clean, but the food by Curie Tournesol, October 31, 2003(#1156 of 13278)
  • No dishwasher. The food processer is a living, breathing by Lizzie T., October 31, 2003(#1157 of 13278)
  • I have a Cuisinart food processor and a KA stand mixer by Julia M, October 31, 2003(#1158 of 13278)
  • No!!! Dishwasher!!!I do have to prewash mine by Curie Tournesol, October 31, 2003(#1159 of 13278)
  • I have a KitchenAid stand mixer and by LC, October 31, 2003(#1160 of 13278)
  • I use the Cuisinart for a few things, like hummus, but by Lizzie T., October 31, 2003(#1161 of 13278)
  • I've had a Cusinart for over 15 years, I've had the by MsIt, October 31, 2003(#1162 of 13278)
  • I don't understand why you find cleaning the food by Marya, October 31, 2003(#1163 of 13278)
  • All the little sliding bits and interlocking pieces and by Lizzie T., October 31, 2003(#1164 of 13278)
  • I use the KitchenAid constantly. I also get a lot of by Brigit M, October 31, 2003(#1165 of 13278)
  • Brigit, the dishwasher will dry out the bowl and lid and by J-Ro, October 31, 2003(#1166 of 13278)
  • Heh. I've dealt with them already- one of the kids by Brigit M, October 31, 2003(#1167 of 13278)
  • Lizzie, a bottle brush helps, if you haven't tried it by Cassandra Bigtooth, October 31, 2003(#1168 of 13278)
  • Can the attachments for my KASM go in the dishwasher? I by maria, October 31, 2003(#1169 of 13278)
  • I have the KASM metal attachments, and I don't put them by Curie Tournesol, October 31, 2003(#1170 of 13278)
  • Care instructions for the KASM say not to put the metal by Fiksu, October 31, 2003(#1171 of 13278)
  • Feel the by MsIt, October 31, 2003(#1172 of 13278)
  • I didn't know about the DW making the by J-Ro, October 31, 2003(#1173 of 13278)
  • Care instructions for the KASM say not by Julia M, October 31, 2003(#1174 of 13278)
  • Hm. Overcautious? Both mixer and dishwasher are new by Fiksu, October 31, 2003(#1175 of 13278)
  • Mine's different, I guess. I've got the metal whisk by Julia M, October 31, 2003(#1176 of 13278)
  • The paddle and dough hook on the later model of KA are by J-Ro, October 31, 2003(#1177 of 13278)
  • Eh, they're so easy to clean it doesn't bother me. Now by Curie Tournesol, October 31, 2003(#1178 of 13278)
  • A $39.00 food processor. Could it have by Rose H., October 31, 2003(#1179 of 13278)
  • From reading the volume charts in Insanity Rose, I by julieb, November 01, 2003(#1180 of 13278)
  • I have done it. I did it with the coconut cake that I by J-Ro, November 01, 2003(#1181 of 13278)
  • Excellent - I will use the Magi-cake strips and keep an by julieb, November 01, 2003(#1182 of 13278)
  • That sounds by Brigit M, November 01, 2003(#1183 of 13278)
  • white chocolate whisper with a burnt by karijo, November 02, 2003(#1184 of 13278)
  • J-Ro, just wanted to report that your frosting recipe by Lila Jones, November 03, 2003(#1185 of 13278)
  • I'm glad it worked out, Lila. I like the way you just by J-Ro, November 03, 2003(#1186 of 13278)
  • It's really that easy? Unfortunately, I don't have by Rose H., November 03, 2003(#1187 of 13278)
  • It was really easy, in retrospect, but that puddly stage by Lila Jones, November 03, 2003(#1188 of 13278)
  • I'll second the recommendation for the Braun Multimix by tigrpaw, November 03, 2003(#1189 of 13278)
  • We as a family will be buying my brother a KitchenAid by Reggae Junkie, November 03, 2003(#1190 of 13278)
  • I made pumpkin bread yesterday and I don't like the way by Julia M, November 03, 2003(#1191 of 13278)
  • by CalGal, November 03, 2003(#1192 of 13278)
  • Evil Temptress! I subscribed. You tap-dancing by Anna Trueblood, November 03, 2003(#1193 of 13278)
  • Resistance. It's by CalGal, November 03, 2003(#1194 of 13278)
  • It's easy enough to replace the baking powder. Put some by J-Ro, November 03, 2003(#1195 of 13278)
  • Ginger! That's what it is missing.I was even by Julia M, November 03, 2003(#1196 of 13278)
  • Mmm, gingerbread. I love it so much. I was going to by Reggae Junkie, November 03, 2003(#1197 of 13278)
  • Now I'm going to have to make ginger by J-Ro, November 03, 2003(#1198 of 13278)
  • I put extra spice in almost anything pumpkin. Ginger, by Brigit M, November 03, 2003(#1199 of 13278)
  • J-Ro, I have a new jar of molasses and a package of by JennyD, November 04, 2003(#1200 of 13278)
  • by Clio, November 04, 2003(#1201 of 13278)
  • Hi, I'm Wendy. I've got a question for all the Insanity by Wgarvey, November 04, 2003(#1202 of 13278)
  • Welcome, Wendy.I remember reading that Ghiradelli by CalGal, November 04, 2003(#1203 of 13278)
  • The instructions are to melt it with part of the cream, by Wgarvey, November 04, 2003(#1204 of 13278)
  • Hmm. That's odd. It's hard to stop cream from whipping. by CalGal, November 04, 2003(#1205 of 13278)
  • I think it was still too warm. The same thing happened by Julia M, November 04, 2003(#1206 of 13278)
  • I concur with too by J-Ro, November 04, 2003(#1207 of 13278)
  • I don't love Ghirardelli white very much, though. It by Marya, November 04, 2003(#1208 of 13278)
  • I need suggestions for a dessert. by Ruby Gospel, November 04, 2003(#1209 of 13278)
  • by CalGal, November 04, 2003(#1210 of 13278)
  • The cheesecake in Moosewood. I'll just keep recommending by Marya, November 04, 2003(#1211 of 13278)
  • Two for two -- that's settled. Anyone have the recipe, by Ruby Gospel, November 04, 2003(#1212 of 13278)
  • I think I might have posted it, but if not, it's on the by Marya, November 04, 2003(#1213 of 13278)
  • Found it, Marya. Thanks!whoops, xposted. What are by Ruby Gospel, November 04, 2003(#1214 of 13278)
  • I've mixed in a few ounces of melted semisweet by Marya, November 04, 2003(#1215 of 13278)
  • I was hoping you would say almond extract. I love by Ruby Gospel, November 04, 2003(#1216 of 13278)
  • You're welcome!A half teaspoon might possibly be by Marya, November 04, 2003(#1217 of 13278)
  • Thanks for the input on the ganache. I think I'll give by Wgarvey, November 04, 2003(#1218 of 13278)
  • I've never had cooked cheesecake, and I still struggle a by kalika, November 04, 2003(#1219 of 13278)
  • I prefer no-bake cheesecake. Any chance of getting the by Fiona, November 04, 2003(#1220 of 13278)
  • sure, I'll get it next time I see ma online & post it in by kalika, November 04, 2003(#1221 of 13278)
  • I made gingerbread to bring to a work function today. by Reggae Junkie, November 04, 2003(#1222 of 13278)
  • Has anyone tried making the Insanity Rose pumpkin by AnneS, November 05, 2003(#1223 of 13278)
  • Is that the one with the gingersnaps in the crust? If by Curie Tournesol, November 05, 2003(#1224 of 13278)
  • The cheesecake recipe above definitely lends itself well by eleanor rigby, November 05, 2003(#1225 of 13278)
  • That cheesecake recipe is essentially the one I've used by MsIt, November 05, 2003(#1226 of 13278)
  • I didn't used to like cheesecake much, actually, until I by Marya, November 05, 2003(#1227 of 13278)
  • I just looked at that link; that's the recipe I use, by karijo, November 05, 2003(#1228 of 13278)
  • Curie- I don't have the book in front of me, so by AnneS, November 05, 2003(#1229 of 13278)
  • I've been sick for a couple days, so I'm late in sharing by Crispy Girl, November 05, 2003(#1230 of 13278)
  • I don't think it's worth it, either, just to produce a by Julia M, November 05, 2003(#1231 of 13278)
  • I can't honestly say that starting with by CalGal, November 05, 2003(#1232 of 13278)
  • Well, it's really best to bake the by Julia M, November 05, 2003(#1233 of 13278)
  • Aren't you supposed to use the small sugar pumpkins for by karijo, November 05, 2003(#1234 of 13278)
  • The lady at the pumpkin patch (so you know it's true, by Julia M, November 05, 2003(#1235 of 13278)
  • Then we put it in the oven, and it came by J-Ro, November 05, 2003(#1236 of 13278)
  • I've heard that, too. I suspect it is true, if only by Brigit M, November 05, 2003(#1237 of 13278)
  • The pumpkin (I keep typing "pumpking") Tommy & I used by Crispy Girl, November 05, 2003(#1238 of 13278)
  • Most folks around here prefer sweet by terrilynn, November 05, 2003(#1239 of 13278)
  • Anne, if it's the one I'm thinking of, it does have a by Curie Tournesol, November 06, 2003(#1240 of 13278)
  • I've never made a pumpkin pie with fresh pumpkin. What by Anna Trueblood, November 06, 2003(#1241 of 13278)
  • Storing the leftovers that you've baked & scraped & by Crispy Girl, November 06, 2003(#1242 of 13278)
  • What does the freezing bring to the by Julia M, November 06, 2003(#1243 of 13278)
  • Can anyone recommend a fabulous chocolate cake recipe? I by Babylon Sister, November 06, 2003(#1244 of 13278)
  • Do you want to make a traditional layer cake, a by J-Ro, November 06, 2003(#1245 of 13278)
  • Thanks Curie - I'll go look it up; no need to enable my by AnneS, November 06, 2003(#1246 of 13278)
  • I just looked it up, Anne. I have NOT made the pumpkin by Curie Tournesol, November 06, 2003(#1247 of 13278)
  • OK, I went to Only Recipes. Has anyone ever made the by Babylon Sister, November 06, 2003(#1248 of 13278)
  • BabSis, what kind of cake are you looking for? I have a by Crispy Girl, November 06, 2003(#1249 of 13278)
  • The devil's food case has the traditional layer cake by J-Ro, November 06, 2003(#1250 of 13278)
  • That Domingo cake looks killer, by Crispy Girl, November 06, 2003(#1251 of 13278)
  • Made it. Fantastic.Ate it without any frosting by MsIt, November 06, 2003(#1252 of 13278)
  • Crispy, I am not sure what I want. Are the recipes you by Babylon Sister, November 06, 2003(#1253 of 13278)
  • I'll post the devil's food, then.I also have a by J-Ro, November 06, 2003(#1254 of 13278)
  • BabSis, I haven't posted either of those cakes here. by Crispy Girl, November 06, 2003(#1255 of 13278)
  • by J-Ro, November 07, 2003(#1256 of 13278)
  • I tried out the buttercream, and it worked beautifully. by Rose H., November 07, 2003(#1257 of 13278)
  • I would sit on the couch and eat that buttercream with a by Lizzie T., November 07, 2003(#1258 of 13278)
  • It's really yummy. I flavored it with Cointreau. by Rose H., November 07, 2003(#1259 of 13278)
  • Or spread it on graham by karijo, November 07, 2003(#1260 of 13278)
  • Yeah, spread it on saltines or graham crackers. But it by Reggae Junkie, November 07, 2003(#1261 of 13278)
  • Oh, for pete's sake, just make some by terrilynn, November 07, 2003(#1262 of 13278)
  • I just put a sponge cake in the oven. Someone by Rose H., November 07, 2003(#1263 of 13278)
  • You can totally freeze by Marya, November 07, 2003(#1264 of 13278)
  • I always thought things with that much fat by Rose H., November 07, 2003(#1265 of 13278)
  • How so? Butter freezes well. Chicken fat freezes well. by Marya, November 07, 2003(#1266 of 13278)
  • I don't know. I must have imagined by Rose H., November 07, 2003(#1267 of 13278)
  • Can I use the Cook's illustrated cupcake recipe to make by Cath, November 07, 2003(#1268 of 13278)
  • Cath, I don't see why you couldn't use it for layer by Brigit M, November 08, 2003(#1269 of 13278)
  • Should I make a double or 1.5 batch of Insanity Rose's by Anna Trueblood, November 08, 2003(#1270 of 13278)
  • Hmm, that I'm not sure about. How deep is your pan? My by Brigit M, November 08, 2003(#1271 of 13278)
  • 2 inches. I think I'll whip up a double batch and if it by Anna Trueblood, November 08, 2003(#1272 of 13278)
  • I'd definitely double. You can always send people home by Marya, November 08, 2003(#1273 of 13278)
  • My recipe makes 3 crusts, and I always make it one batch by CalGal, November 08, 2003(#1274 of 13278)
  • 3 double crusts, by Marya, November 08, 2003(#1275 of 13278)
  • No, 3 single. Actually, it's closer to 4, but I always by CalGal, November 08, 2003(#1276 of 13278)
  • Yes, I worry about it all toughening up.Maybe by Marya, November 08, 2003(#1277 of 13278)
  • I decided to do a different kind of cake anyway, one by Cath, November 08, 2003(#1278 of 13278)
  • Meat pie is an entire day's effort, but by Julia M, November 08, 2003(#1279 of 13278)
  • I'd go for some trusted recipe that can go in a mixer or by Alizarin, November 08, 2003(#1280 of 13278)
  • Meat pie, yum.Thanks, y'all are confirming my by Marya, November 08, 2003(#1281 of 13278)
  • My mom mass-produces pies and she always makes the by dirt track date, November 08, 2003(#1282 of 13278)
  • Well, I did the three double batch method. I used the by Marya, November 09, 2003(#1283 of 13278)
  • Reporting back on the cake: Double batch is cutting it by Anna Trueblood, November 09, 2003(#1284 of 13278)
  • Anna, I'm sure the cake will be great. I hope Augie by Julie F, November 09, 2003(#1285 of 13278)
  • I always make cakes at home (including Liam's birthday by terrilynn, November 10, 2003(#1286 of 13278)
  • I overheated the choc a bit when I was melting it, is it by kalika, November 11, 2003(#1287 of 13278)
  • apparently not.Flourless choc cake turned out by kalika, November 11, 2003(#1288 of 13278)
  • Wish me luck - I am baking the Insanity Rose devil's by Babylon Sister, November 11, 2003(#1289 of 13278)
  • Good luck, BabSis! Rose won't let you down. And I by Crispy Girl, November 11, 2003(#1290 of 13278)
  • thanks by kalika, November 11, 2003(#1291 of 13278)
  • J-Ro, for the devils food, is it one half cup of boiling by Babylon Sister, November 12, 2003(#1292 of 13278)
  • One and a half by J-Ro, November 12, 2003(#1293 of 13278)
  • Thank you! I was hoping you'd be there...I'll let you by Babylon Sister, November 12, 2003(#1294 of 13278)
  • I just added my chocolate cake recipes to Only Recipes. by Crispy Girl, November 12, 2003(#1295 of 13278)
  • It looks good, but we will see how it tastes at by Babylon Sister, November 12, 2003(#1296 of 13278)
  • J-Ro for the buttercream recipe you posted with cream in by Anna Trueblood, November 12, 2003(#1297 of 13278)
  • I made that buttercream on Friday, frosted the cake by Rose H., November 12, 2003(#1298 of 13278)
  • Mr. H. better get to work finishing that by VanPear, November 12, 2003(#1299 of 13278)
  • He's working on it, but in an effort to have a low by Rose H., November 12, 2003(#1300 of 13278)
  • Rose, when I have leftover cream I just put it in by Crispy Girl, November 12, 2003(#1301 of 13278)
  • Or in leek and potato by Marya, November 12, 2003(#1302 of 13278)
  • It's leftover buttercream, alas. It was too much, even by Rose H., November 12, 2003(#1303 of 13278)
  • You can keep it in the fridge for quite a while. You by J-Ro, November 12, 2003(#1304 of 13278)
  • I'll keep it in the fridge and fob it off on my mother by Rose H., November 12, 2003(#1305 of 13278)
  • my kids are not the buttercream-eating by Lizzie T., November 12, 2003(#1306 of 13278)
  • J-Ro, I mentioned in the recipes thread that the cake by Babylon Sister, November 12, 2003(#1307 of 13278)
  • I have one of by Reggae Junkie, November 12, 2003(#1308 of 13278)
  • by J-Ro, November 12, 2003(#1309 of 13278)
  • I used one for the first time a week or two ago for by julieb, November 13, 2003(#1310 of 13278)
  • Our paper had a little blurb about the silicone pans by Crispy Girl, November 13, 2003(#1311 of 13278)
  • That does sound fun!On Good Eats last night, by karijo, November 13, 2003(#1312 of 13278)
  • Since the way I prepared the pumpkin by Julia M, November 13, 2003(#1313 of 13278)
  • Crispy, I did exactly this project for Spawn's by CalGal, November 13, 2003(#1314 of 13278)
  • That's a good idea. I definitely have the BIG! KNIFE! by Crispy Girl, November 13, 2003(#1315 of 13278)
  • Crispy, how old are the kids? My second-graders made by JennyD, November 14, 2003(#1316 of 13278)
  • I totally screwed the pooch on J-Ro's buttercream. It by Anna Trueblood, November 14, 2003(#1317 of 13278)
  • The butter was probably too by J-Ro, November 14, 2003(#1318 of 13278)
  • Wouldn't it be the other way round? I know that if you by Rose H., November 14, 2003(#1319 of 13278)
  • The butter may very well have been too cold. It was only by Anna Trueblood, November 14, 2003(#1320 of 13278)
  • Jenny, these are preschoolers 3-5 years old. The by Crispy Girl, November 14, 2003(#1321 of 13278)
  • Rose, I've found that the butter has to be at room by J-Ro, November 14, 2003(#1322 of 13278)
  • If I have a recipe for refrigerator cookies (roll into a by miriaml, November 16, 2003(#1323 of 13278)
  • The by CalGal, November 16, 2003(#1324 of 13278)
  • I made IR's chocolate cake and the NeoClassic by Anna Trueblood, November 16, 2003(#1325 of 13278)
  • What's the definitive word on how to pack up cookies for by maria, November 16, 2003(#1326 of 13278)
  • I pack that way, maria. They usually travel pretty by Brigit M, November 16, 2003(#1327 of 13278)
  • Crispy: Julia has requested a dark chocolate cake for by dirt track date, November 16, 2003(#1328 of 13278)
  • IR's Neoclassic Buttercream worked great the day I made by Anna Trueblood, November 17, 2003(#1329 of 13278)
  • DTD--hope I'm not too late. Yes, the sour cream fudge by Crispy Girl, November 18, 2003(#1330 of 13278)
  • when you say "chocolate fudgey" does that mean by dirt track date, November 18, 2003(#1331 of 13278)
  • I didn't see a reference to a springform pan in that by J-Ro, November 18, 2003(#1332 of 13278)
  • Neither of those cakes uses a springform pan. The sour by Crispy Girl, November 18, 2003(#1333 of 13278)
  • Am I getting my chocolate cake recipes confused? by dirt track date, November 19, 2003(#1334 of 13278)
  • DTD, that's the devil's food cake. You'll never be by J-Ro, November 19, 2003(#1335 of 13278)
  • I agree, that's the cake I made, dtd. It was delicious, by Babylon Sister, November 19, 2003(#1336 of 13278)
  • Suggestions, please.I am making my holiday by Babylon Sister, November 19, 2003(#1337 of 13278)
  • ever heard of (or tried) by kalika, November 19, 2003(#1338 of 13278)
  • I saw them in one of my cookbooks (The Good by Babylon Sister, November 19, 2003(#1339 of 13278)
  • BabSis, I have some of my favorites posted in Only by Brigit M, November 19, 2003(#1340 of 13278)
  • they're dead yummy. Like oatmealy crack or something. by kalika, November 19, 2003(#1341 of 13278)
  • Brigit, I was thinking about pecan tassies! They look by Babylon Sister, November 19, 2003(#1342 of 13278)
  • No, the filbertines are not very sweet at all- they're by Brigit M, November 19, 2003(#1343 of 13278)
  • my grandma used to make a weird biscuit that was just by kalika, November 19, 2003(#1344 of 13278)
  • I think I need another chocolate cookie, I saw one for a by Babylon Sister, November 19, 2003(#1345 of 13278)
  • Babylon Sister, I think your mix is missing something by Fiksu, November 19, 2003(#1346 of 13278)
  • Or kolachkies, which are rich, a little different, and by LC, November 19, 2003(#1347 of 13278)
  • The Russian Rocks are gingery/spicy, Fiksu, but I may by Babylon Sister, November 19, 2003(#1348 of 13278)
  • Ooh, maybe you could share the recipe then? Gingerbread by Fiksu, November 19, 2003(#1349 of 13278)
  • Don't we have a cookie thread? What cookies freeze by Anna Trueblood, November 19, 2003(#1350 of 13278)
  • Last year, I tried a recipe from TT for cranberry-cherry by Eustacia, November 19, 2003(#1351 of 13278)
  • Thanks! I'll check those out as well. I need a fruity by Babylon Sister, November 19, 2003(#1352 of 13278)
  • If we don't have a cookie thread, we should, because by CalGal, November 19, 2003(#1353 of 13278)
  • Lard. Hmm. I have never made a cookie with lard by Babylon Sister, November 19, 2003(#1354 of 13278)
  • I hate buttery sugar cookies with colored sugar by CalGal, November 19, 2003(#1355 of 13278)
  • Cal, where do you get lard? Is it waiting for me in the by Lizzie T., November 19, 2003(#1356 of 13278)
  • I hate them too, but DH is getting nostalgic and asked by Babylon Sister, November 19, 2003(#1357 of 13278)
  • Lizzie,It's waiting for you at the grocery store. by CalGal, November 19, 2003(#1358 of 13278)
  • Thanks, Cal. I keep reading wonderful things about it by Lizzie T., November 19, 2003(#1359 of 13278)
  • Bab--I agree you need something gingery and you need by dirt track date, November 19, 2003(#1360 of 13278)
  • Spritz cookies are really pretty, and fun to decorate. by Brigit M, November 19, 2003(#1361 of 13278)
  • Is there a good spritz cookie recipe posted? I bought a by Crispy Girl, November 19, 2003(#1362 of 13278)
  • Spritz are my one Must Make cookie every by Julia M, November 19, 2003(#1363 of 13278)
  • BabSis, I posted a sugar cookie recipe ages ago -- by JennyD, November 19, 2003(#1364 of 13278)
  • Thanks Jenny!/off to check by Babylon Sister, November 19, 2003(#1365 of 13278)
  • I started a cookie recipe thread and when I get home by dirt track date, November 19, 2003(#1366 of 13278)
  • I posted a beloved family cookie recipe in your spanking by MsIt, November 19, 2003(#1367 of 13278)
  • Cool, I have a cookie press and I will try those too. by Babylon Sister, November 19, 2003(#1368 of 13278)
  • by CalGal, November 20, 2003(#1369 of 13278)
  • I posted my chocolate cookie recipe in Only Recipes last by Mostone, November 20, 2003(#1370 of 13278)
  • I was mulling that--rather than reposting it, why not by CalGal, November 20, 2003(#1371 of 13278)
  • I was thinking we could just link back to the existing by dirt track date, November 20, 2003(#1372 of 13278)
  • I don't know what happened. I always get three huge by J-Ro, November 20, 2003(#1373 of 13278)
  • When I made that cake I had enough for three layers - by Babylon Sister, November 20, 2003(#1374 of 13278)
  • Maybe used the wrong kind of cocoa? So that the baking by Babylon Sister, November 20, 2003(#1375 of 13278)
  • I thought of that, but rejected it because she didn't by J-Ro, November 20, 2003(#1376 of 13278)
  • I'd bet on the water thing, by Babylon Sister, November 20, 2003(#1377 of 13278)
  • I used a cup and a half of water. I wondered about the by dirt track date, November 20, 2003(#1378 of 13278)
  • I was looking through the Williams-Sonoma catalogue and by Cath, November 21, 2003(#1379 of 13278)
  • I wonder if you could bake the bottom layer for just by J-Ro, November 21, 2003(#1380 of 13278)
  • I wondered about that, too. My brownie recipe is pretty by Cath, November 21, 2003(#1381 of 13278)
  • I'd try it with uncooked batter first - layer of batter, by LizardBreath, November 21, 2003(#1382 of 13278)
  • Also, maybe you could melt the patties just slightly to by J-Ro, November 21, 2003(#1383 of 13278)
  • A friend of mine used to make brownies with a carmel by Crispy Girl, November 21, 2003(#1384 of 13278)
  • The devil's food cake had the density of plutonium. We by dirt track date, November 21, 2003(#1385 of 13278)
  • I decided I could make those brownies by Marya, November 21, 2003(#1386 of 13278)
  • Oooh, Marya, that's good to by Cath, November 21, 2003(#1387 of 13278)
  • I promised Anna we'd bake cookies this weekend. I had by rms, November 21, 2003(#1388 of 13278)
  • Flowers, snowflakes and camels sound like a Dali by Curie Tournesol, November 21, 2003(#1389 of 13278)
  • I love the idea of camel cookies.Try NY Cake and by Alizarin, November 21, 2003(#1390 of 13278)
  • We always put pink sugar on the camels. I have no idea by Julia M, November 21, 2003(#1391 of 13278)
  • Come to think of it, Anna will probably love the flower by rms, November 21, 2003(#1392 of 13278)
  • Cath, Nancy has a recipe in the recipes thread for by CalGal, November 21, 2003(#1393 of 13278)
  • Julia, I love that. Now I picture her stumbling around by Curie Tournesol, November 22, 2003(#1394 of 13278)
  • She used to wear those "grasshopper" shoes but other by Julia M, November 22, 2003(#1395 of 13278)
  • by CalGal, November 22, 2003(#1396 of 13278)
  • I just finished making a flourless chocolate cake to by VanPear, November 22, 2003(#1397 of 13278)
  • Van, how traumatic!Cal, I did think of Nancy's by Cath, November 22, 2003(#1398 of 13278)
  • Oh no, Van. My father did that while making a birthday by Marya, November 22, 2003(#1399 of 13278)
  • Oh Van.I just finished the older boy's birthday by Curie Tournesol, November 22, 2003(#1400 of 13278)
  • I am going to make some butter tarts now. Mmmm, butter by Eustacia, November 23, 2003(#1401 of 13278)
  • A dear friend made me a birthday cake from the recipe on by rms, November 23, 2003(#1402 of 13278)
  • Yay, camels!What's a butter tart, by Marya, November 23, 2003(#1403 of 13278)
  • What's a butter tart, by Biscuit, November 23, 2003(#1404 of 13278)
  • More by Ally C, November 23, 2003(#1405 of 13278)
  • A bit like pecan pie, though usually not quite so sweet. by Biscuit, November 23, 2003(#1406 of 13278)
  • As in, a by CalGal, November 23, 2003(#1407 of 13278)
  • rms, I'm trying to figure out how your friend managed by Lois, November 23, 2003(#1408 of 13278)
  • by Eustacia, November 23, 2003(#1409 of 13278)
  • What's the difference between the butter tart and the by Fiksu, November 23, 2003(#1410 of 13278)
  • In my universe, sugar pie is sort of like a butter tart, by Eustacia, November 23, 2003(#1411 of 13278)
  • Julia's cake was a huge hit--even though it was not in by dirt track date, November 23, 2003(#1412 of 13278)
  • That's right - I've never had nuts or raisins in a tart by Fiksu, November 23, 2003(#1413 of 13278)
  • I'm baking bread this morning and planning to do some by julieb, November 23, 2003(#1414 of 13278)
  • Julie, somewhere I describe the technique for getting a by J-Ro, November 23, 2003(#1415 of 13278)
  • Ah, got it. by julieb, November 23, 2003(#1416 of 13278)
  • If you're still around, J-Ro... After I form the loaves, by julieb, November 23, 2003(#1417 of 13278)
  • If the loaves are fairly small, it should be ok. by J-Ro, November 23, 2003(#1418 of 13278)
  • That makes sense. I'll see how they come together, and by julieb, November 23, 2003(#1419 of 13278)
  • Should I allow my frozen pie crusts to thaw before by Racehorse, November 23, 2003(#1420 of 13278)
  • by J-Ro, November 23, 2003(#1421 of 13278)
  • It happens that I left the pie crusts out on top of the by Racehorse, November 23, 2003(#1422 of 13278)
  • It was this heavy, moist torte that was intensely by Curie Tournesol, November 24, 2003(#1423 of 13278)
  • The pies turned out quite yummy, but I'm going to play by Racehorse, November 24, 2003(#1424 of 13278)
  • Well, I made another flourless chocolate cake to replace by VanPear, November 24, 2003(#1425 of 13278)
  • The second one reminds me of Passover cake recipes, by Curie Tournesol, November 24, 2003(#1426 of 13278)
  • DTD, your cake sounds wonderful. Yum!Van, your by Crispy Girl, November 24, 2003(#1427 of 13278)
  • the second one is similar to the one I've been making by kalika, November 24, 2003(#1428 of 13278)
  • Someone remind me about draining the pumpkin for a by Marya, November 24, 2003(#1429 of 13278)
  • Peppermint brownie report: I used my regular brownie by Cath, November 24, 2003(#1430 of 13278)
  • Hrm, I wonder if I did them at a lower temperature. by Marya, November 24, 2003(#1431 of 13278)
  • Maybe freeze the mints? If they start out frozen, they by LizardBreath, November 24, 2003(#1432 of 13278)
  • I bet the Yorks maintain their shape better. Those Andes by Babylon Sister, November 24, 2003(#1433 of 13278)
  • Marya, I drained my pumpkin puree an hour before making by Crispy Girl, November 24, 2003(#1434 of 13278)
  • In just a strainer, Crispy, or by Marya, November 24, 2003(#1435 of 13278)
  • Oh, freezing is a good idea, too. Yes, I think Yorks by Cath, November 24, 2003(#1436 of 13278)
  • Cheesecloth-lined by Crispy Girl, November 24, 2003(#1437 of 13278)
  • Someone remind me about draining the by J-Ro, November 24, 2003(#1438 of 13278)
  • Yecch.I doubt that I own any cheesecloth, by Marya, November 24, 2003(#1439 of 13278)
  • I was shocked at how much water kept coming out of the by Crispy Girl, November 24, 2003(#1440 of 13278)
  • I line the colander with a double thickness of paper by Eustacia, November 24, 2003(#1441 of 13278)
  • Thanks! Paper towels we got.You don't puree the by Marya, November 24, 2003(#1442 of 13278)
  • After I bake it, I use this piece of kitchen equipment by Eustacia, November 24, 2003(#1443 of 13278)
  • Oh, I've seen those. That does sound laborious. I was by Marya, November 24, 2003(#1444 of 13278)
  • Let me know how it goes, because if it works I'm never by Eustacia, November 24, 2003(#1445 of 13278)
  • This is another reason to not like pumpkin by Racehorse, November 24, 2003(#1446 of 13278)
  • a cone-shaped metal thing with holes, through which by Curie Tournesol, November 24, 2003(#1447 of 13278)
  • Cool, that's it. I googled for by Eustacia, November 24, 2003(#1448 of 13278)
  • Wouldn't a good old Foley Food Mill do the job more by rms, November 24, 2003(#1449 of 13278)
  • Curie: it's British Racing Green. 4-ovens. It's OK if by julieb, November 24, 2003(#1450 of 13278)
  • Oh, the hate is purely from envy. I'd love an Aga, but by Curie Tournesol, November 24, 2003(#1451 of 13278)
  • No idea on the food mill. I've never used by Eustacia, November 24, 2003(#1452 of 13278)
  • Every recipe I could find on the Web said pureeing in a by Marya, November 24, 2003(#1453 of 13278)
  • I bought a food mill about a month ago and have been by Fiona, November 24, 2003(#1454 of 13278)
  • Potato by Marya, November 24, 2003(#1455 of 13278)
  • I just beat it by hand with a whisk. There are usually by CalGal, November 24, 2003(#1456 of 13278)
  • Is he buying the wrong kinds of pumpkins?I just by Brigit M, November 24, 2003(#1457 of 13278)
  • Interesting. I've never strained the water out of baked by daisy, November 25, 2003(#1458 of 13278)
  • If you bake it a really long time (for instance, if you, by Eustacia, November 25, 2003(#1459 of 13278)
  • Maybe that's it. I do cook it for a while (the timer on by daisy, November 25, 2003(#1460 of 13278)
  • Potato press?OK, I just by Fiona, November 25, 2003(#1461 of 13278)
  • My stint as the president of a volunteer board is over, by Cassandra Bigtooth, November 25, 2003(#1462 of 13278)
  • Wow. That's very nice by Eustacia, November 25, 2003(#1463 of 13278)
  • My very kind mother bought me an extra mixing bowl for by Babylon Sister, November 25, 2003(#1464 of 13278)
  • Cassandra, how wonderful! I'm so thrilled for you. Enjoy by Curie Tournesol, November 25, 2003(#1465 of 13278)
  • Cassandra, how absolutely fantastic! Use it in good by Brigit M, November 25, 2003(#1466 of 13278)
  • Thanks. So far, I just look at it. I did take it out by Cassandra Bigtooth, November 25, 2003(#1467 of 13278)
  • Cassandra, how fantastic! I hope many good things come by J-Ro, November 25, 2003(#1468 of 13278)
  • Cassandra, did they use an by CalGal, November 26, 2003(#1469 of 13278)
  • Advice, please:1. What adjustment to baking time by Alizarin, November 26, 2003(#1470 of 13278)
  • Brigit, the chocolate covered pretzels and the first by Babylon Sister, November 26, 2003(#1471 of 13278)
  • You know, it never occurred to me to get an extra bowl by VanPear, November 26, 2003(#1472 of 13278)
  • This way I can make two types of cookies at once! by Babylon Sister, November 26, 2003(#1473 of 13278)
  • That was Curie, BabSis, but I wanted to know, too! I by Brigit M, November 26, 2003(#1474 of 13278)
  • in re: Baked Pumpkin...My pie instructor at culinary by shedevil_onwheels, November 26, 2003(#1475 of 13278)
  • I've read that too, shedevil. Me, I love using the by Brigit M, November 26, 2003(#1476 of 13278)
  • Is there anything I need to know to by j. ross, November 26, 2003(#1477 of 13278)
  • Alizarin, I've never tried the dark steel pans, so about by Brigit M, November 26, 2003(#1478 of 13278)
  • Alizarin, I use IR's food processor recipe and it works by Curie Tournesol, November 26, 2003(#1479 of 13278)
  • You need another bowl, by VanPear, November 26, 2003(#1480 of 13278)
  • Double acting reacts once when mixed with the wet by Babylon Sister, November 26, 2003(#1481 of 13278)
  • The regular baking powder you buy is double acting and by Crispy Girl, November 26, 2003(#1482 of 13278)
  • Bob has gotten into the spirit of Thanksgiving, and it by karijo, November 26, 2003(#1483 of 13278)
  • Alizarin, just check the tart crust frequently as you by J-Ro, November 26, 2003(#1484 of 13278)
  • I'm not doing any baking this year, which is weird since by terrilynn, November 26, 2003(#1485 of 13278)
  • I can't believe you're getting by with just one bowl for by Julia M, November 26, 2003(#1486 of 13278)
  • I just started measuring out ingredients for a pie crust by SusanK, November 26, 2003(#1487 of 13278)
  • Susan, 12 oz. of King Arthur's all-purpose equals 2 1/2 by Curie Tournesol, November 26, 2003(#1488 of 13278)
  • Thank you, Curie! The pie making may now by SusanK, November 26, 2003(#1489 of 13278)
  • My pie instructor at culinary school, by Marya, November 26, 2003(#1490 of 13278)
  • I'm thinking I may need to put a pan of by J-Ro, November 26, 2003(#1491 of 13278)
  • You're welcome, Susan! I'm glad my handy kitchen scale by Curie Tournesol, November 26, 2003(#1492 of 13278)
  • Fuck you very much for telling me by Alizarin, November 26, 2003(#1493 of 13278)
  • If I have a cheesecake recipe that calls for a 10" by Ruby Gospel, November 26, 2003(#1494 of 13278)
  • You'll have too much batter, for starts-- like about a by Alizarin, November 26, 2003(#1495 of 13278)
  • Marya, don't obsess, it'll be great.And what by Brigit M, November 26, 2003(#1496 of 13278)
  • Cassandra, did they use an by Cassandra Bigtooth, November 26, 2003(#1497 of 13278)
  • Marya, the pie's going to be phenomenal. Now that I've by Crispy Girl, November 26, 2003(#1498 of 13278)
  • Thanks, y'all. Here goes by Ruby Gospel, November 26, 2003(#1499 of 13278)
  • Marya and Ruby, good luck with the respective pie and by VanPear, November 26, 2003(#1500 of 13278)
  • Thanks for the encouragement. I'm sure it will be fine, by Marya, November 26, 2003(#1501 of 13278)
  • Whatever you do, make sure that whoever's eating it by VanPear, November 26, 2003(#1502 of 13278)
  • Marya, my little pumpkin made enough puree for 2 pies (I by Crispy Girl, November 26, 2003(#1503 of 13278)
  • Your pie will knock her pie ass over teakettle and dance by Marya, November 26, 2003(#1504 of 13278)
  • I am making a German chocolate cake for Thanksgiving by Racehorse, November 26, 2003(#1505 of 13278)
  • My cheesecake looks a little eggy right out of the oven. by Ruby Gospel, November 26, 2003(#1506 of 13278)
  • Sounds yummy. And I don't think it's hard to do German by Marya, November 26, 2003(#1507 of 13278)
  • What do you mean, eggy, Ruby? Do you mean it's not set, by Marya, November 26, 2003(#1508 of 13278)
  • It looks fluffier than I expected -- not as by Ruby Gospel, November 26, 2003(#1509 of 13278)
  • Hmm. Doesn't it have a smooth top, with cracks in it? by Marya, November 26, 2003(#1510 of 13278)
  • I used to buy the mixes for the cake part of German by Racehorse, November 26, 2003(#1511 of 13278)
  • It has a smooth top with no cracks except at the very by Ruby Gospel, November 26, 2003(#1512 of 13278)
  • Unless the middle is undercooked, I think that should be by Marya, November 26, 2003(#1513 of 13278)
  • Okay. I've never seen a cheesecake right out of the by Ruby Gospel, November 26, 2003(#1514 of 13278)
  • Let me know how it turns out. I don't remember the top by Marya, November 26, 2003(#1515 of 13278)
  • Will do. Thanks for all of your by Ruby Gospel, November 26, 2003(#1516 of 13278)
  • Oh--I never frost the sides of a German chocolate by Racehorse, November 26, 2003(#1517 of 13278)
  • Or do German chocolate in the middle and on the sides by Curie Tournesol, November 26, 2003(#1518 of 13278)
  • by Marya, November 26, 2003(#1519 of 13278)
  • I am going to try and reconstruct an old family dessert, by Ronski, November 26, 2003(#1520 of 13278)
  • Yum, that sounds good.Mrs. Smith's pies are by Racehorse, November 26, 2003(#1521 of 13278)
  • You're making strudel from scratch, Ronski? I'm by Rose H., November 26, 2003(#1522 of 13278)
  • About the strudel, no, I'm using filo.I'm not by Ronski, November 27, 2003(#1524 of 13278)
  • I make strudel. It's not that hard. by Curie Tournesol, November 27, 2003(#1525 of 13278)
  • But it's a lot of work, isn't by Rose H., November 27, 2003(#1526 of 13278)
  • Not really and using filo/phyllo/fillo/philough/fillerup by rufus christ, November 27, 2003(#1527 of 13278)
  • Four sweet potato pies baked, one German chocolate cake by Racehorse, November 27, 2003(#1528 of 13278)
  • One cheesecake and one pan of cornbread baked; one by Eustacia, November 27, 2003(#1529 of 13278)
  • The sourdough roll dough is covered and camping out on by Racehorse, November 27, 2003(#1530 of 13278)
  • The cake is just OK, and I overcooked it. I really by Racehorse, November 27, 2003(#1531 of 13278)
  • But it's a lot of work, isn't it?I guess by Curie Tournesol, November 27, 2003(#1532 of 13278)
  • Fifteen minutes? That's not too bad. I was a little girl by Rose H., November 27, 2003(#1533 of 13278)
  • It probably takes longer to find a clean sheet and dust by Curie Tournesol, November 27, 2003(#1534 of 13278)
  • Marya, the cheesecake got rave reviews. Thanks for the by Ruby Gospel, November 27, 2003(#1535 of 13278)
  • Hooray! I guess everyone did, in fact, pray for by J-Ro, November 28, 2003(#1536 of 13278)
  • My (German) mum makes Strudel the traditional way, by Fiona, November 28, 2003(#1537 of 13278)
  • The German chocolate cake was absolutely fabulous. I by Racehorse, November 28, 2003(#1538 of 13278)
  • I made a pumpkin cheesecake with a spiced-wafer crust, by Babylon Sister, November 28, 2003(#1539 of 13278)
  • I don't think I've ever baked a pumpkin pie. I was by Racehorse, November 28, 2003(#1540 of 13278)
  • Bakers:Why do some baked goods and not others by Slackjaw, November 28, 2003(#1541 of 13278)
  • I made two pumpkin pies, but one went entirely by J-Ro, November 28, 2003(#1542 of 13278)
  • Slackjaw, baked goods with fillings that are moist, by J-Ro, November 28, 2003(#1543 of 13278)
  • Oh, that's a good suggestion, J-Ro. I had to cut off by Racehorse, November 28, 2003(#1544 of 13278)
  • My IR Great Pumpkin Pie is ready to travel to CT by Curie Tournesol, November 28, 2003(#1545 of 13278)
  • I just had my second slice of German chocolate cake of by Racehorse, November 28, 2003(#1546 of 13278)
  • Mmm, German chocolate.Hey, if I'm making a basic by VanPear, November 28, 2003(#1547 of 13278)
  • I would do it now. Cake keeps for a while.I want by Racehorse, November 28, 2003(#1548 of 13278)
  • Do you have any other use for the buttermilk in the next by J-Ro, November 28, 2003(#1549 of 13278)
  • No, I don't. Usually if I'm making biscuits, I use by Racehorse, November 28, 2003(#1550 of 13278)
  • You could try freezing it if you're not using it by Alizarin, November 28, 2003(#1551 of 13278)
  • Should I freeze the rest of my by devillishious, November 28, 2003(#1552 of 13278)
  • Buttermilk by Butter, November 28, 2003(#1553 of 13278)
  • Buttermilk mashed potatoes are really by j. ross, November 28, 2003(#1554 of 13278)
  • I drink it, by Eustacia, November 28, 2003(#1555 of 13278)
  • I'm making a new oatmeal cookie recipe tomorrow. The by Ralphie, November 29, 2003(#1556 of 13278)
  • Should be fine, Ralphie.I made a sponge cake by rms, November 29, 2003(#1557 of 13278)
  • It's fine to substitute, by J-Ro, November 29, 2003(#1558 of 13278)
  • Thanks, rms and J-Ro. I'm going to make them as soon as by Ralphie, November 29, 2003(#1559 of 13278)
  • Irish soda bread is another quick and easy use for by Lila Jones, November 29, 2003(#1560 of 13278)
  • The edge needs to brown a little before you cover it. by Alizarin, November 29, 2003(#1561 of 13278)
  • I've frozen the buttermilk, I'm guessing it will be by Racehorse, November 29, 2003(#1562 of 13278)
  • Race, Target does a cheap but pretty and heavy glass by julieb, November 29, 2003(#1563 of 13278)
  • That is pretty. I'll have to check it out. by Racehorse, November 29, 2003(#1564 of 13278)
  • I like that.Racehorse, I haven't had Irish soda by Lila Jones, November 29, 2003(#1565 of 13278)
  • Irish soda bread is very easy, too. I got my recipe by Racehorse, November 29, 2003(#1566 of 13278)
  • Any guesses why my baked-empty tart by Ally C, November 29, 2003(#1567 of 13278)
  • Alizarin, did you use pie by J-Ro, November 29, 2003(#1568 of 13278)
  • No weights in the pan. I patted the dough down (with the by Alizarin, November 29, 2003(#1569 of 13278)
  • I have decent results pressing parchment into the tart by J-Ro, November 29, 2003(#1570 of 13278)
  • So entirely filling the thing with weights of some by Alizarin, November 29, 2003(#1571 of 13278)
  • Just make sure to put the parchment or foil in first, by J-Ro, November 29, 2003(#1572 of 13278)
  • Heh.Yeah, I've figured that out the hard way by Alizarin, November 29, 2003(#1573 of 13278)
  • The hard way is the only way. I got interested in by J-Ro, November 29, 2003(#1574 of 13278)
  • My mother's problem was that I would trash her kitchen. by Alizarin, November 29, 2003(#1575 of 13278)
  • My mother was that way, too, Alizarin- she's a very by Brigit M, November 29, 2003(#1576 of 13278)
  • Thanks by Slackjaw, November 29, 2003(#1577 of 13278)
  • I have this odd yen to make a buche de noel for by JennyD, December 02, 2003(#1578 of 13278)
  • I make a relatively complicated buche de noel every year by julieb, December 02, 2003(#1579 of 13278)
  • The Joy of Cooking recipe seems fairly straightforward, by JennyD, December 02, 2003(#1580 of 13278)
  • Oh, the assembly is really easy. Just place on a tea by julieb, December 02, 2003(#1581 of 13278)
  • No, it makes sense. Hm. I might just have to do this, if by JennyD, December 02, 2003(#1582 of 13278)
  • I'd like to see the schmancy three-buttercream recipe, by Marya, December 02, 2003(#1583 of 13278)
  • I've made buche de noel twice, using German chocolate by Eustacia, December 02, 2003(#1584 of 13278)
  • My gallomaniac mother has made buche de noel a couple of by Julia M, December 02, 2003(#1585 of 13278)
  • Ooh, German chocolate filling. My absolute by JennyD, December 02, 2003(#1586 of 13278)
  • No hot water from the tap should ever be drunk. If Julia by Lois, December 02, 2003(#1587 of 13278)
  • OK, it was too long for me to type into Only Recipes, so by julieb, December 02, 2003(#1588 of 13278)
  • Ah, and I was wrong, it's two buttercreams, plus whipped by julieb, December 02, 2003(#1589 of 13278)
  • mum (+ whoever gets roped in to help) makes one of those by kalika, December 02, 2003(#1590 of 13278)
  • I make Bche de Noel too. I hate mushrooms, so I won't by Rose H., December 02, 2003(#1591 of 13278)
  • kalika, buttercream is a smooth cake icing usually made by Marya, December 02, 2003(#1592 of 13278)
  • Tomorrow is pumpkin pie with the preschool day. Tonight by Crispy Girl, December 02, 2003(#1593 of 13278)
  • thanks Marya. Not mock cream then. Raw egg yolks? I by kalika, December 02, 2003(#1594 of 13278)
  • The hot sugar syrup cooks the by Crispy Girl, December 02, 2003(#1595 of 13278)
  • The sugar syrup is beaten in hot, and cooks the eggs by LizardBreath, December 02, 2003(#1596 of 13278)
  • Raw egg yolks? I thought you guys were by Marya, December 02, 2003(#1597 of 13278)
  • ahh ok. thanks again.heh m - I eat raw cake mix, by kalika, December 02, 2003(#1598 of 13278)
  • I ate a lot of soft-boiled eggs when I was pregnant. by Marya, December 02, 2003(#1599 of 13278)
  • New Jersey passed a law that restaurants could not serve by j. ross, December 02, 2003(#1600 of 13278)
  • They're supposed to be dangerous as long as the yolk by LizardBreath, December 02, 2003(#1601 of 13278)
  • It's also good practice to break every egg separately by Lois, December 02, 2003(#1602 of 13278)
  • It's also good practice to break every by j. ross, December 02, 2003(#1603 of 13278)
  • It's also good practice to break every by Biscuit, December 02, 2003(#1604 of 13278)
  • A bad egg will feel distinctly light. If you can feel by Brigit M, December 02, 2003(#1605 of 13278)
  • In 40 years of cooking I have come across maybe two bad by j. ross, December 02, 2003(#1606 of 13278)
  • I guess I could have used that one with the blood clot by Biscuit, December 02, 2003(#1607 of 13278)
  • Jenny, I made a buche de Noel a couple of years ago. It by Curie Tournesol, December 02, 2003(#1608 of 13278)
  • You only need one extra dish. You can even cheat and use by Lois, December 02, 2003(#1609 of 13278)
  • An egg that has gone bad (which is a separate issue from by LizardBreath, December 02, 2003(#1610 of 13278)
  • You only need one extra by j. ross, December 02, 2003(#1611 of 13278)
  • Ok, question: I have occasionally gotten an egg that by Babylon Sister, December 02, 2003(#1612 of 13278)
  • If it were bad, you'd smell it, by Alizarin, December 02, 2003(#1613 of 13278)
  • While we're on eggs - what if the white is a little bit by Fiksu, December 02, 2003(#1614 of 13278)
  • Is bad = by Babylon Sister, December 02, 2003(#1615 of 13278)
  • I've never seen what BabSis is describing, but I don't by J-Ro, December 02, 2003(#1616 of 13278)
  • IIRC the relative cloudiness (and the thickness and by Alizarin, December 02, 2003(#1617 of 13278)
  • The cloudier and "stand-uppier" the thick part of the by dirt track date, December 02, 2003(#1618 of 13278)
  • Good to know, thanks. And yeah, I'm most worried about by Fiksu, December 02, 2003(#1619 of 13278)
  • My guess is that Bab Sis is also talking about an by LizardBreath, December 02, 2003(#1620 of 13278)
  • Heh. Sounds like I am concerned about an egg that is too by Babylon Sister, December 02, 2003(#1621 of 13278)
  • Another test for a bad egg - put it in water. If it by Fiona, December 02, 2003(#1622 of 13278)
  • Last night I made a very fabulous egg-nog cake, in by Cath, December 02, 2003(#1622 of 13278)
  • Oh my god - that sounds fabulous. I hope they sell by Pegasus, December 02, 2003(#1623 of 13278)
  • I can't remember how long I've had by j. ross, December 02, 2003(#1624 of 13278)
  • Cath, yum. Heh. Sounds like I am by Brigit M, December 02, 2003(#1625 of 13278)
  • j. ross:Doesn't Black & Decker sell a Gizmo for by VanPear, December 02, 2003(#1626 of 13278)
  • I thought eggs that float are okay if you cook them. The by Alizarin, December 02, 2003(#1627 of 13278)
  • Eggs float because the airpocket in them has gotten by karijo, December 02, 2003(#1628 of 13278)
  • j. ross, I just buy new eggs every day, and throw by Bingo, December 02, 2003(#1629 of 13278)
  • That's why I hate driving through by j. ross, December 02, 2003(#1630 of 13278)
  • Didn't my sister do a great job decorating Miz Bean's by VanPear, December 03, 2003(#1631 of 13278)
  • I like by Racehorse, December 03, 2003(#1632 of 13278)
  • by kalika, December 03, 2003(#1633 of 13278)
  • She ATE by J-Ro, December 03, 2003(#1634 of 13278)
  • "Fish are friends, not by LizardBreath, December 03, 2003(#1635 of 13278)
  • sshhhh! don't tell her by VanPear, December 03, 2003(#1636 of 13278)
  • LB, that was damn by CalGal, December 03, 2003(#1637 of 13278)
  • What a cute cake! Now I really need to see Nemo, by Crispy Girl, December 03, 2003(#1638 of 13278)
  • That sounds great, Crispy by Julia M, December 03, 2003(#1639 of 13278)
  • So, nobody has a good gingerbread by julieb, December 03, 2003(#1640 of 13278)
  • Not one that tastes good AND makes good cutouts, julie. by Brigit M, December 03, 2003(#1641 of 13278)
  • Interesting. The recipe I made was a royal pain to work by julieb, December 03, 2003(#1642 of 13278)
  • That's cute!I really think you have to choose by Brigit M, December 03, 2003(#1643 of 13278)
  • I do, Julie - I'll post it later when the baby isn't in by Kirsten B., December 03, 2003(#1644 of 13278)
  • I'll remind you if Julie or Brigit by Rose H., December 03, 2003(#1645 of 13278)
  • Thanks Kirsten. I'll be looking out for by julieb, December 03, 2003(#1646 of 13278)
  • Done! (In "Only Cookie by Kirsten B., December 03, 2003(#1647 of 13278)
  • That's cool, Kirsten. Is it fairly crispy by Marya, December 03, 2003(#1648 of 13278)
  • Not really. It's what I would consider to be by Kirsten B., December 04, 2003(#1649 of 13278)
  • Mmmmmmm, Moravian cookies! Their annual Candle Tea is by terrilynn, December 04, 2003(#1650 of 13278)
  • It sounds good, Kirsten--thanks for posting the recipe. by Alizarin, December 04, 2003(#1651 of 13278)
  • Can I use cake flour for making sugar cookies, or will by Alystra, December 04, 2003(#1652 of 13278)
  • Risk by CalGal, December 04, 2003(#1653 of 13278)
  • Mixed spice is NOT allspice - it is a baking combination by Kirsten B., December 04, 2003(#1654 of 13278)
  • For some reason, those ginger cookies are making me by VanPear, December 04, 2003(#1655 of 13278)
  • I can't find the posts on puff pastry now, but I by J-Ro, December 07, 2003(#1656 of 13278)
  • Kirsten B, I've got a question about your gingerbread by Fiksu, December 07, 2003(#1657 of 13278)
  • I've only done it once (it was the method in Baking with by Marya, December 07, 2003(#1658 of 13278)
  • Fiksu - it should be like soft, sticky dough. Definitely by Kirsten B., December 07, 2003(#1659 of 13278)
  • Anyone looking for a Kitchenaid for Xmas, Amazon has the by Kirsten B., December 07, 2003(#1660 of 13278)
  • I don't know if that isthe same thing by J-Ro, December 07, 2003(#1661 of 13278)
  • THat's not an affiliate link--but if you just use the by CalGal, December 07, 2003(#1662 of 13278)
  • Sorry Cal. I just ordered some attachments for my mixer by Kirsten B., December 07, 2003(#1663 of 13278)
  • You need no redemption. Alert to a sale is plenty GFC by CalGal, December 07, 2003(#1664 of 13278)
  • It wasn't, but it was a day-long by Marya, December 07, 2003(#1665 of 13278)
  • Kirsten, I think it might have been my molasses, which by Fiksu, December 07, 2003(#1666 of 13278)
  • Could well be Fiksu. Mine turned out well today - it is by Kirsten B., December 07, 2003(#1667 of 13278)
  • I baked today - well, not all baking, but made haystacks by karijo, December 07, 2003(#1668 of 13278)
  • I planned to make pink and/or green jello cookies for by sweet pea, December 08, 2003(#1669 of 13278)
  • sweet pea, we always had no-bake cookies as part of the by karijo, December 08, 2003(#1670 of 13278)
  • Phew. I now have one large fruitcake and 16 mini-bundt by julieb, December 08, 2003(#1671 of 13278)
  • We never really did a holiday Cookiepalooza. When we by sweet pea, December 08, 2003(#1672 of 13278)
  • I made the gingerbread Kirsten posted, and we cut it by VanPear, December 08, 2003(#1673 of 13278)
  • Thank God because I have been all paranoid ever since by Kirsten B., December 08, 2003(#1674 of 13278)
  • I saw a cool idea on (mumble)Martha Stewart by Lila Jones, December 08, 2003(#1675 of 13278)
  • That reminds me--I saw a Food Network special on by VanPear, December 08, 2003(#1676 of 13278)
  • Any meringue experts here?Can using a copper bowl by Alizarin, December 08, 2003(#1677 of 13278)
  • I never use cream of tartar, and my meringue comes out by Rose H., December 08, 2003(#1678 of 13278)
  • Marya, I'd like you to know I've made four cheesecakes by Ruby Gospel, December 09, 2003(#1679 of 13278)
  • Oh no. I've created a monster.I made one for by Marya, December 10, 2003(#1680 of 13278)
  • Have all yours been almond by Ruby Gospel, December 10, 2003(#1681 of 13278)
  • I did the recipe exactly as written, so you're one up on by Marya, December 10, 2003(#1682 of 13278)
  • Can one bake M&Ms? We're using mini-M&Ms as eyes, mouth by Alice CK, December 14, 2003(#1683 of 13278)
  • After, I would by CalGal, December 14, 2003(#1684 of 13278)
  • You can bake them - they sell mini baking M&Ms for that by karijo, December 14, 2003(#1685 of 13278)
  • Well, I checked the official M&Ms website, and they have by Alice CK, December 14, 2003(#1686 of 13278)
  • On her show the other night Ina Garten had glassine by terrilynn, December 14, 2003(#1687 of 13278)
  • Cost Plus has containers that are folded like Chinese by J-Ro, December 14, 2003(#1688 of 13278)
  • Places that sell candy-making supplies will have by JennyD, December 14, 2003(#1689 of 13278)
  • Cardboard boxes sounds like a good way to go. I by Alice CK, December 15, 2003(#1690 of 13278)
  • I got snowed in at my mother's yesterday, so we baked. by Reggae Junkie, December 15, 2003(#1691 of 13278)
  • We did Christmas cookies on Saturday, decorated with by LizardBreath, December 15, 2003(#1692 of 13278)
  • You put the icing on before you by CalGal, December 15, 2003(#1693 of 13278)
  • It isn't icing -- no flavor. I'm not sure what you call by LizardBreath, December 15, 2003(#1694 of 13278)
  • Im late posting this, but last Friday was a crazy day by Crispy Girl, December 15, 2003(#1695 of 13278)
  • Only for mixing doughWell, I by CalGal, December 15, 2003(#1696 of 13278)
  • Crispy, it sounds by Brigit M, December 15, 2003(#1697 of 13278)
  • Thanks, Crispy! I loved reading about your by Fiksu, December 15, 2003(#1698 of 13278)
  • Crispy, thanks for the report! It sounds like it was a by Curie Tournesol, December 15, 2003(#1699 of 13278)
  • Great report, Crispy!I don't get the "use the by karijo, December 15, 2003(#1700 of 13278)
  • Being happy doesn't make you by j. ross, December 16, 2003(#1701 of 13278)
  • Oh, darn, j. ross doesn't approve of the bread machine by karijo, December 16, 2003(#1702 of 13278)
  • Whenever I bake regular m&ms they crack and look by daisy, December 16, 2003(#1703 of 13278)
  • I brought in my Insanity Rose class notes:She has by Crispy Girl, December 16, 2003(#1704 of 13278)
  • I am so jealous! Of course you must post the recipe, by J-Ro, December 16, 2003(#1705 of 13278)
  • And did y'all know Rose has a new website? by Crispy Girl, December 16, 2003(#1706 of 13278)
  • I like the ice cubes in the oven idea -- I'm going to by Butter, December 16, 2003(#1707 of 13278)
  • Help!I am attempting to make biscotti, which I've by Nancy T., December 16, 2003(#1708 of 13278)
  • Are you using a mixer? I have a recipe that works by LizardBreath, December 16, 2003(#1709 of 13278)
  • Yes, I'm using the KitchenAid. I scraped the bowl to by Nancy T., December 16, 2003(#1710 of 13278)
  • Drat -- I thought I was going to be able to help, by LizardBreath, December 16, 2003(#1711 of 13278)
  • Not especially.I just checked it again and it's by Nancy T., December 16, 2003(#1712 of 13278)
  • I would dribble a tiny bit of water in as it mixes; by LizardBreath, December 16, 2003(#1713 of 13278)
  • I'd just throw another egg (or just a yolk) in and hope by J-Ro, December 16, 2003(#1714 of 13278)
  • OK, I think I'll try the drips of by Nancy T., December 16, 2003(#1715 of 13278)
  • I'd throw in an extra yolk too, Nancy. A few drips of by JessicaP, December 16, 2003(#1716 of 13278)
  • Hmm. They had been out of the fridge for a little by Nancy T., December 17, 2003(#1717 of 13278)
  • I made sugar cookie dough on Sunday evening and baked by Elizabeth K, December 17, 2003(#1718 of 13278)
  • If it's going to be more than a day or two more, freeze by J-Ro, December 17, 2003(#1719 of 13278)
  • I had a nasty experience with your blameless (and in by Andrea, December 17, 2003(#1720 of 13278)
  • Ha! I did that with chocolate babka the last time I by J-Ro, December 17, 2003(#1721 of 13278)
  • J-Ro, have you ever posted a rugelach recipe anywhere? by melisub, December 17, 2003(#1722 of 13278)
  • I feel better already, knowing I'm not by Andrea, December 17, 2003(#1723 of 13278)
  • But now I'm tired and have no desire to by CalGal, December 17, 2003(#1724 of 13278)
  • Good. I mean, I'm sorry, but it does make me feel like by Andrea, December 17, 2003(#1725 of 13278)
  • Even more warped is that I don't like sugar cookies, so by Elizabeth K, December 17, 2003(#1726 of 13278)
  • I can only assume that you are making them for a guy. by CalGal, December 17, 2003(#1727 of 13278)
  • Does anyone have a truffle recipe that won't be too by shedevil_onwheels, December 17, 2003(#1728 of 13278)
  • by CalGal, December 17, 2003(#1729 of 13278)
  • by maria, December 17, 2003(#1730 of 13278)
  • J-Ro, have you posted that chocolate babka recipe? I'd by Reggae Junkie, December 17, 2003(#1731 of 13278)
  • I'd like to make it, too, Reggae and by VanPear, December 17, 2003(#1732 of 13278)
  • So does no one have a foolproof biscotti recipe for me? by Nancy T., December 17, 2003(#1733 of 13278)
  • Nancy, my mother had a biscotti experience where it by CalGal, December 17, 2003(#1734 of 13278)
  • Nancy, I have a biscotti recipe at home, but it uses oil by Babylon Sister, December 17, 2003(#1735 of 13278)
  • The chocolate babka is at the Martha Stewart website. by J-Ro, December 17, 2003(#1736 of 13278)
  • BabSis, really? See, most of the recipes I've seen use by Nancy T., December 17, 2003(#1737 of 13278)
  • Drat, mine's handwritten at home. If no one's got one by LizardBreath, December 17, 2003(#1738 of 13278)
  • Cookies made so far: gingerbread, cranberry-coconut by Alice CK, December 17, 2003(#1739 of 13278)
  • That sounds like a reasonable amount. Maybe it helps by Nancy T., December 17, 2003(#1740 of 13278)
  • Melissa, I'm going to post the rugelach recipe in the by J-Ro, December 17, 2003(#1741 of 13278)
  • Thanks for the babka link, J-Ro! Can't wait to try by VanPear, December 17, 2003(#1742 of 13278)
  • Wait, you baked round (cylindrical) logs and expected by LizardBreath, December 17, 2003(#1743 of 13278)
  • Made so far here: walnut balls, filbertines, and some by Brigit M, December 17, 2003(#1744 of 13278)
  • Uh-oh, macaroon troubles? I don't know about Insanity by Alice CK, December 17, 2003(#1745 of 13278)
  • I've only made gingerbread men and a million spritz so by Julia M, December 17, 2003(#1746 of 13278)
  • Uh-oh indeed, these bake at 400. They're made with by Brigit M, December 17, 2003(#1747 of 13278)
  • Moisture, though. Your coconut is much dryer than by LizardBreath, December 17, 2003(#1748 of 13278)
  • Julia, I thought of peppermint bark too, but you can by Alice CK, December 17, 2003(#1749 of 13278)
  • Moisture, good point. So much for Rose, then, I'm just by Brigit M, December 17, 2003(#1750 of 13278)
  • Good heavens, I've misplacaed my gingerbread men. I by CalGal, December 17, 2003(#1751 of 13278)
  • Sunset's Recipe for Chocolate-Dipped Macaroons:4 by Alice CK, December 17, 2003(#1752 of 13278)
  • I can't remember where they by Brigit M, December 17, 2003(#1753 of 13278)
  • I am now picturing Cal's gingerbread men secretly by Alice CK, December 17, 2003(#1754 of 13278)
  • LizardBreath, yes, I shaped my dough into cylinders by Nancy T., December 17, 2003(#1755 of 13278)
  • Yeah, I see the gingerbread men holding hands and by Racehorse, December 17, 2003(#1756 of 13278)
  • Hahahahaha! Only if they figured out how to open the by CalGal, December 17, 2003(#1757 of 13278)
  • I'm assuming your recipe works like mine, but I think it by LizardBreath, December 17, 2003(#1758 of 13278)
  • Alice, what about hazlenut with the by Julia M, December 17, 2003(#1759 of 13278)
  • Interesting. But: They must by Nancy T., December 17, 2003(#1760 of 13278)
  • When I make biscotti I shape the dough into flatish by MsIt, December 17, 2003(#1761 of 13278)
  • coffee liquer and Heath by shedevil_onwheels, December 17, 2003(#1762 of 13278)
  • Do you mean that you pat the log/loaf by LizardBreath, December 17, 2003(#1763 of 13278)
  • Cal, just arm-swipe everything into a corner.When by Racehorse, December 17, 2003(#1764 of 13278)
  • Well! I swear, it's worked before when I made them into by Nancy T., December 17, 2003(#1765 of 13278)
  • Hmmm, Heath bar bits might be just the thing. Julia, by Alice CK, December 17, 2003(#1766 of 13278)
  • How about chocolate-covered espresso beans with the by Reggae Junkie, December 17, 2003(#1767 of 13278)
  • I slap my biscotti dough into a flat loaf shape no more by Babylon Sister, December 17, 2003(#1768 of 13278)
  • J-Ro, I have a question about your notes to the Insanity by Alice CK, December 17, 2003(#1769 of 13278)
  • Alice, I made that cake. It is very moist and I can by Babylon Sister, December 17, 2003(#1770 of 13278)
  • Nancy, it may be too late, but I'm posting a couple of by tigrpaw, December 17, 2003(#1771 of 13278)
  • Hmmm. I'd prefer to bake it on the 24th as we won't by Alice CK, December 17, 2003(#1772 of 13278)
  • I'm thinking of making a buche de noel for Christmas by LizardBreath, December 17, 2003(#1773 of 13278)
  • Have you seen the Martha show on buche de noel, LB? It's by Alizarin, December 17, 2003(#1774 of 13278)
  • Alice, I made a whipped ganache for mine. I think by Babylon Sister, December 17, 2003(#1775 of 13278)
  • Buche de noel is a lot easier than it sounds, LB. If by tigrpaw, December 17, 2003(#1776 of 13278)
  • buche de noel are really easy. I'm going to whip one up by shedevil_onwheels, December 17, 2003(#1777 of 13278)
  • tigrpaw, thank by Nancy T., December 17, 2003(#1778 of 13278)
  • You're welcome, Nancy. I've gotten consistent raves on by tigrpaw, December 17, 2003(#1779 of 13278)
  • Thanks, that's what I wanted to hear. I can follow a by LizardBreath, December 17, 2003(#1780 of 13278)
  • julieb posted a buche de noel recipe here as by Marya, December 18, 2003(#1781 of 13278)
  • I am now picturing Cal's gingerbread men secretly by Curie Tournesol, December 18, 2003(#1782 of 13278)
  • I made that pine cone cake once, and only once. It was by J-Ro, December 18, 2003(#1783 of 13278)
  • Well, fuck, I just knocked over a bottle of red wine and by Alice CK, December 18, 2003(#1784 of 13278)
  • The only thing that made it worth the trouble was the by Curie Tournesol, December 18, 2003(#1785 of 13278)
  • J-Ro, Big Beth's chocolate-dipping story has kept me out by Alice CK, December 18, 2003(#1786 of 13278)
  • I think I'm going to make a red velvet cake for by terrilynn, December 18, 2003(#1787 of 13278)
  • Easy peasy, by Kirsten B., December 18, 2003(#1788 of 13278)
  • I just made a great buche de noel from scratch, took a by shedevil_onwheels, December 18, 2003(#1789 of 13278)
  • Oh, good, Kirsten. I'll have to drag out my old by terrilynn, December 18, 2003(#1790 of 13278)
  • How's it pronounced, terrilyn? I'm hearing "boosh de by JennyD, December 18, 2003(#1791 of 13278)
  • Boosh.TL, want my by Kirsten B., December 18, 2003(#1792 of 13278)
  • I want your recipe, Kirsten. I adore red velvet by Lizzie T., December 18, 2003(#1793 of 13278)
  • Your wish is my command. Ms. Gail is a delightfully by Kirsten B., December 18, 2003(#1794 of 13278)
  • Kirsten, thank you!Who was looking for biscotti by terrilynn, December 18, 2003(#1795 of 13278)
  • Fantastic. Thanks muchly. I'm now wondering if I should by Lizzie T., December 18, 2003(#1796 of 13278)
  • Okay, all you Insanity Rose experts--talk to me. I want by Crispy Girl, December 18, 2003(#1797 of 13278)
  • Does anyone have a no-fail recipe for baked cheesecake? by shedevil_onwheels, December 18, 2003(#1798 of 13278)
  • Crispygirl, I've made the silk meringue frosting several by Curie Tournesol, December 18, 2003(#1799 of 13278)
  • I'm hearing "boosh de noel" in my head. by J-Ro, December 18, 2003(#1800 of 13278)
  • I keep hearing "buka de noel" in my by Reggae Junkie, December 18, 2003(#1802 of 13278)
  • It has that funny French U. Helps to say it after you've by Curie Tournesol, December 18, 2003(#1803 of 13278)
  • Shedevil:I made this by Babylon Sister, December 18, 2003(#1804 of 13278)
  • Curie, thank you! I do have all the proper by Crispy Girl, December 18, 2003(#1805 of 13278)
  • terrilynn, that was me who was looking for biscotti by Nancy T., December 18, 2003(#1806 of 13278)
  • Just curious: was the log/loaf thing an issue, or does by LizardBreath, December 18, 2003(#1807 of 13278)
  • Kirsten, please repost in Only Recipes, by CalGal, December 18, 2003(#1808 of 13278)
  • Lizard, it must depend on the recipe. This dough I made by Nancy T., December 18, 2003(#1809 of 13278)
  • I already had, CalGal.We lived in southwestern by Kirsten B., December 19, 2003(#1810 of 13278)
  • I just made J-Ro's rugelach recipe and they are by Andrea, December 19, 2003(#1811 of 13278)
  • I've been studying that chocolate babka recipe J-Ro by VanPear, December 19, 2003(#1812 of 13278)
  • by Crispy Girl, December 19, 2003(#1813 of 13278)
  • VP, I'm almost sure I cut that recipe down to 2/3 the by J-Ro, December 19, 2003(#1814 of 13278)
  • I guess if I end up doing it, I'll probably just do the by VanPear, December 19, 2003(#1815 of 13278)
  • I know, I actually had to take a dish towel and some by Reggae Junkie, December 19, 2003(#1816 of 13278)
  • Maybe because those directions are a little nuts? The by J-Ro, December 19, 2003(#1817 of 13278)
  • Crispy, thank you for that link. I think that will make by terrilynn, December 19, 2003(#1818 of 13278)
  • I'm making spritz cookies today. They're for Christmas. by Lizzie T., December 19, 2003(#1819 of 13278)
  • Tupperware, or freeze. But why spritz? Really, you by CalGal, December 19, 2003(#1820 of 13278)
  • why spritz?Because my mom by Lizzie T., December 19, 2003(#1821 of 13278)
  • Spritz are the best!They'll keep fine until by Julia M, December 19, 2003(#1822 of 13278)
  • I don't like spritz. I finally gave away the maker by CalGal, December 19, 2003(#1823 of 13278)
  • I have those Gladware containers. Maybe I'll put them in by Lizzie T., December 19, 2003(#1824 of 13278)
  • I have Mexican Wedding Ring cookie dough and Pecan by Reggae Junkie, December 19, 2003(#1825 of 13278)
  • I'm going to a Christmas party with some girlfriends by Racehorse, December 19, 2003(#1826 of 13278)
  • I would use either that one, or the one on the Grandma's by Reggae Junkie, December 19, 2003(#1827 of 13278)
  • Race, I make a kickass Chocoloate Bourbon Pecan pie, if by karijo, December 19, 2003(#1828 of 13278)
  • Bakers chocolate box is THE best recipe!!!! My by shedevil_onwheels, December 19, 2003(#1829 of 13278)
  • Ha! These are my recovering alcoholic girlfriends, so by Racehorse, December 19, 2003(#1830 of 13278)
  • Oops! I bet you could just leave out the bourbon, by karijo, December 19, 2003(#1831 of 13278)
  • I would post the recipe anyway. Other people may be by Racehorse, December 19, 2003(#1832 of 13278)
  • Race, check the Recipes thread for a yummy looking by VanPear, December 19, 2003(#1833 of 13278)
  • It's by karijo, December 19, 2003(#1834 of 13278)
  • Okay, Brigit and J-Ro, which is the better gingersnap by CalGal, December 20, 2003(#1835 of 13278)
  • Ooh, smackdown! I don't know, because I haven't tried by J-Ro, December 20, 2003(#1836 of 13278)
  • This could be exciting! The one I posted is my favorite by Brigit M, December 20, 2003(#1837 of 13278)
  • Although you know what, now that I look at them? by Brigit M, December 20, 2003(#1838 of 13278)
  • What do y'all think about using prepared frozen bread by JennyD, December 23, 2003(#1839 of 13278)
  • It would work fine. It seems like a great way to by sweet pea, December 23, 2003(#1840 of 13278)
  • JennyD, I haven't posted much here, so my credentials by SusanK, December 23, 2003(#1841 of 13278)
  • Thanks, that's good to hear. I wanted to do something a by JennyD, December 23, 2003(#1842 of 13278)
  • Cinnamon rolls are sweet dough, by CalGal, December 23, 2003(#1843 of 13278)
  • How about Bubble Bread? It's a type of cinnamon rolls by karijo, December 23, 2003(#1844 of 13278)
  • Thanks, karijo. That sounds a little like what we call by JennyD, December 23, 2003(#1845 of 13278)
  • It's called Monkey Bread, too, but we renamed it! It by karijo, December 23, 2003(#1846 of 13278)
  • I'm making apricot macademia fruitcake, and the recipe by Kitty Foyle, December 23, 2003(#1847 of 13278)
  • I brought a tray in to work today with an assortment of by Babylon Sister, December 23, 2003(#1848 of 13278)
  • Oh, believe me. I'm so tired of baking cookies. I have by Reggae Junkie, December 23, 2003(#1849 of 13278)
  • Kitty, yes, in theory, depending if you've added by Ellie Mayhem, December 23, 2003(#1850 of 13278)
  • The Pear always makes from-scratch sweet rolls for by VanPear, December 23, 2003(#1851 of 13278)
  • Let me put in a plug for the cinnamon rolls I posted in by Crispy Girl, December 23, 2003(#1852 of 13278)
  • IME egg whites deflate when they sit, even with cream of by Alizarin, December 23, 2003(#1853 of 13278)
  • I'm making apricot macademia fruitcake, by CalGal, December 23, 2003(#1854 of 13278)
  • I accidentally used a tablespoon instead of a teaspoon by terrilynn, December 23, 2003(#1855 of 13278)
  • I have all my fresh pumpkin sitting in the freezer, by CalGal, December 23, 2003(#1856 of 13278)
  • Probably just a couple minutes--just keep a close eye on by Crispy Girl, December 23, 2003(#1857 of 13278)
  • Terri, probably not more than a minute. What kind of by CalGal, December 23, 2003(#1858 of 13278)
  • A couple more minutes. Just check them every two by Racehorse, December 23, 2003(#1859 of 13278)
  • Cal, make some pumpkin quick by Babylon Sister, December 23, 2003(#1860 of 13278)
  • They are peanut butter kisses-I'm guessing what you by terrilynn, December 23, 2003(#1861 of 13278)
  • Babs, that's a thought. A good one. Amar and Dino are by CalGal, December 23, 2003(#1862 of 13278)
  • I don't trust my oven, so I always check cookies by Racehorse, December 23, 2003(#1863 of 13278)
  • Is there any good pumpkin by j. ross, December 23, 2003(#1864 of 13278)
  • I don't trust my oven, so I always by Alizarin, December 23, 2003(#1865 of 13278)
  • I asked this question before but I forgot the answer. I by annefalcon, December 23, 2003(#1866 of 13278)
  • If it rose tall then fell, the pan was probably too by Alizarin, December 23, 2003(#1867 of 13278)
  • I didn't say my fear was founded, I just said that's by Racehorse, December 23, 2003(#1868 of 13278)
  • Yes. If you want to do something more, I suggest more by CalGal, December 23, 2003(#1869 of 13278)
  • I searched about five threads and can't find it. I think by annefalcon, December 23, 2003(#1870 of 13278)
  • More cookies sounds like a good idea. We could give a by Racehorse, December 23, 2003(#1871 of 13278)
  • We're only making three kinds here; Liam doesn't need by terrilynn, December 23, 2003(#1872 of 13278)
  • Terri, I make mine slightly larger, too. Some people by CalGal, December 23, 2003(#1873 of 13278)
  • Not me! My favorite recipe is from a booklet I got when by Racehorse, December 23, 2003(#1874 of 13278)
  • lots of people have bad thoughts about by Alizarin, December 23, 2003(#1875 of 13278)
  • I'm going to post a recipe in by Racehorse, December 23, 2003(#1876 of 13278)
  • I won't be calling them blossoms; I call them what my by terrilynn, December 23, 2003(#1877 of 13278)
  • Cal, are you trying the butterscotch cookies right now? by Racehorse, December 23, 2003(#1878 of 13278)
  • Will by CalGal, December 23, 2003(#1879 of 13278)
  • A shortcut on those peanut butter cookies is to use a by karijo, December 23, 2003(#1880 of 13278)
  • Is there any reason I can't use parchment paper in a by Ruby Gospel, December 23, 2003(#1881 of 13278)
  • I've done that, Ruby, and it works by VanPear, December 23, 2003(#1882 of 13278)
  • Cool. Thanks, by Ruby Gospel, December 23, 2003(#1883 of 13278)
  • Race, I made Lori's recipe and it's about to go into the by CalGal, December 23, 2003(#1884 of 13278)
  • Also, does anyone have a cookie recipe for light Karo by CalGal, December 23, 2003(#1885 of 13278)
  • Fuck the Karo cookies and make a pecan pie by Racehorse, December 23, 2003(#1886 of 13278)
  • Make peanut by Julia M, December 23, 2003(#1887 of 13278)
  • No, I don't want to deal with by CalGal, December 23, 2003(#1888 of 13278)
  • Caramel corn. I believe Karo was only meant for caramel by Racehorse, December 23, 2003(#1889 of 13278)
  • I have one that is kind of shortbread topped with by j. ross, December 23, 2003(#1890 of 13278)
  • I have excessThree bottles, by tigrpaw, December 23, 2003(#1891 of 13278)
  • I can cope with caramel corn. I could do it as christmas by CalGal, December 23, 2003(#1892 of 13278)
  • HI all, I have a question. How do you tell when pears by snakey, December 23, 2003(#1893 of 13278)
  • I use the Betty Crocker caramel corn recipe, and it's by Racehorse, December 23, 2003(#1894 of 13278)
  • Snakey, they should be by CalGal, December 23, 2003(#1895 of 13278)
  • I have just been to about six different stores, which on by Brigit M, December 23, 2003(#1896 of 13278)
  • Thanks, Cal. Do you peel the pears before putting them by snakey, December 23, 2003(#1897 of 13278)
  • That's a religious issue. I always peel. Others say it's by CalGal, December 23, 2003(#1898 of 13278)
  • That's too bad, Brigit. Do you know anybody likely to by Julia M, December 23, 2003(#1899 of 13278)
  • I peel pears for any dessert. Apples, not necessarily- by Brigit M, December 23, 2003(#1900 of 13278)
  • The peanut blossoms turned out great! Simon got bored by Racehorse, December 24, 2003(#1901 of 13278)
  • CalGal, just to let you know, the Scotch Tassies on the by Reggae Junkie, December 24, 2003(#1902 of 13278)
  • Our cookies are packed in plastic Christmas "tins", by Racehorse, December 24, 2003(#1903 of 13278)
  • it is vitally important that a pear not be RIPE when by Ellie Mayhem, December 24, 2003(#1904 of 13278)
  • I'm making Lori's cookies, and so far, I've only added by Racehorse, December 24, 2003(#1905 of 13278)
  • I mixed the oats in by hand. It was stiff and crumbly, by CalGal, December 24, 2003(#1906 of 13278)
  • Did you do all three cups? I'm mixing by hand. The by Racehorse, December 24, 2003(#1907 of 13278)
  • Spawn and Amar loved them. They're a bit too sweet for by CalGal, December 24, 2003(#1908 of 13278)
  • Crispy, how did the silk meringue frosting turn by Curie Tournesol, December 24, 2003(#1909 of 13278)
  • My M&M oatmeal cookies require 3 cups of oatmeal as well by Reggae Junkie, December 24, 2003(#1910 of 13278)
  • I couldn't spoon, and wound up forming the dough to the by Racehorse, December 24, 2003(#1911 of 13278)
  • They are good, and also sweet! I'd like to make the by Racehorse, December 24, 2003(#1912 of 13278)
  • I had no problem with Crisco. My guess is that you had a by CalGal, December 24, 2003(#1913 of 13278)
  • I don't think so. If anything, my tendency is to by Racehorse, December 24, 2003(#1914 of 13278)
  • Are both of you using the same brand of flour and by Alizarin, December 24, 2003(#1915 of 13278)
  • The recipe doesn't call for sifting. I'm using generic by Racehorse, December 24, 2003(#1916 of 13278)
  • I'm making orange cake for a Last Night Of Chanukah by Andrea, December 24, 2003(#1917 of 13278)
  • by J-Ro, December 24, 2003(#1918 of 13278)
  • I'd go with by Curie Tournesol, December 24, 2003(#1919 of 13278)
  • I second the cream...you can never go wrong with by Butter, December 24, 2003(#1920 of 13278)
  • I don't think the cream will allow it to set, will by CalGal, December 24, 2003(#1921 of 13278)
  • That's why I vote for by Curie Tournesol, December 24, 2003(#1922 of 13278)
  • Ack! Do I average the answers, or by Andrea, December 24, 2003(#1923 of 13278)
  • I'm sticking to my by J-Ro, December 24, 2003(#1924 of 13278)
  • You can average. Create the butter cream, and then add by CalGal, December 24, 2003(#1925 of 13278)
  • But not buttercream, I want a drizzly texture that will by Andrea, December 24, 2003(#1926 of 13278)
  • Andrea, dark chocolate and a couple of tablespoons of by Julia M, December 24, 2003(#1927 of 13278)
  • Thank you!The creams have by Andrea, December 24, 2003(#1928 of 13278)
  • My father's people were from Norway. The last surviving by j. ross, December 25, 2003(#1929 of 13278)
  • J.Ross, I have never made it, but a google on a guess as by J-Ro, December 25, 2003(#1930 of 13278)
  • j., I don't know how often you make sweet breads, but my by J-Ro, December 25, 2003(#1931 of 13278)
  • I don't know how often you make sweet by j. ross, December 25, 2003(#1932 of 13278)
  • It doesn't look too hard. I'm sure it will come out by J-Ro, December 25, 2003(#1933 of 13278)
  • My cake is brown and beautiful. I made a glaze out of by Andrea, December 25, 2003(#1934 of 13278)
  • There's a julekage in Bernard Clayton's book, as well. I by Marya, December 26, 2003(#1935 of 13278)
  • My mother served us a cranberry-walnut Bundt cake with by VanPear, December 26, 2003(#1936 of 13278)
  • My cousin Lars makes excellent julekake in his bread by rms, December 27, 2003(#1937 of 13278)
  • I'd love to see the recipe for the baked caramel corn if by SusanK, December 27, 2003(#1938 of 13278)
  • Yesterday was a baking extravaganza. I made Rose's white by julieb, December 27, 2003(#1939 of 13278)
  • No ideas, but it all sounds good (other than the falling by VanPear, December 27, 2003(#1940 of 13278)
  • I've always wanted to try clotted cream.Truth be by Tammy F., December 28, 2003(#1941 of 13278)
  • Seek out clotted cream, Tammy. It totally lives up to by Lila Jones, December 28, 2003(#1942 of 13278)
  • Truth be told I just want the by karijo, December 28, 2003(#1943 of 13278)
  • The julkake came out very well, and was a big hit. Next by j. ross, December 28, 2003(#1944 of 13278)
  • I made pumpkin pecan muffins that were very by CalGal, December 28, 2003(#1945 of 13278)
  • That's great, j. Something I read recently recommended by J-Ro, December 28, 2003(#1946 of 13278)
  • Cal, post the recipe, by karijo, December 28, 2003(#1947 of 13278)
  • by CalGal, December 28, 2003(#1948 of 13278)
  • Those look good, very similar to "pumpkin pie" muffins by karijo, December 28, 2003(#1949 of 13278)
  • Does it really matter if I'm out of vanilla? I have by InTheRed, December 28, 2003(#1950 of 13278)
  • Do you have any other extract? Like by sweet pea, December 28, 2003(#1951 of 13278)
  • Yes!! I have almond extract, sweet pea!Edit: I by InTheRed, December 28, 2003(#1952 of 13278)
  • I think almond will be good, but you can definitely make by Brigit M, December 29, 2003(#1953 of 13278)
  • Well, I don't like the recipe I tried, more wet and by InTheRed, December 29, 2003(#1954 of 13278)
  • I have three separate recipes for banana bread, all of by sweet pea, December 29, 2003(#1955 of 13278)
  • Mmmm, Moosewood recipe sounds yum. I bought the almonds by InTheRed, December 29, 2003(#1956 of 13278)
  • Do you want me to post the Moosewood by sweet pea, December 29, 2003(#1957 of 13278)
  • Please!! I'll hide the new bananas from the kids so they by InTheRed, December 29, 2003(#1958 of 13278)
  • Okay. I'll put it in the Only Recipes by sweet pea, December 29, 2003(#1959 of 13278)
  • I attempted to make Frito Pie, because I was inspired by by Ellie Mayhem, December 29, 2003(#1960 of 13278)
  • What? They didn't teach you how to make Frito Pie at the by karijo, December 29, 2003(#1961 of 13278)
  • I'm envisioning a gaggle of French chefs sitting in the by Curie Tournesol, December 29, 2003(#1962 of 13278)
  • wait...you eat Frito pie by by Ellie Mayhem, December 29, 2003(#1963 of 13278)
  • Well, THEY would, because they'd be so taken by by Curie Tournesol, December 29, 2003(#1964 of 13278)
  • I have a feeling that I completely dicked up frito pie, by Ellie Mayhem, December 29, 2003(#1965 of 13278)
  • Spewing Sprite."dicked up Frito pie"This by Tammy F., December 29, 2003(#1966 of 13278)
  • There's no way it's a pie. Topping something with by Badger, December 29, 2003(#1967 of 13278)
  • It has to leave this thread. Take it to by CalGal, December 29, 2003(#1968 of 13278)
  • Birth year.My husband has requested more of by Racehorse, December 29, 2003(#1969 of 13278)
  • by CalGal, December 29, 2003(#1970 of 13278)
  • You're so nice. People don't bake for New Year's, do by Racehorse, December 29, 2003(#1971 of 13278)
  • No, butter will make the cookies more "short", so they by Reggae Junkie, December 29, 2003(#1972 of 13278)
  • No, they are chewy. Butter adds chew because it has a by CalGal, December 29, 2003(#1973 of 13278)
  • Damn. Maybe there is good reason I don't trust my oven. by Racehorse, December 29, 2003(#1974 of 13278)
  • People don't bake for New Year's, do by GythaOgg, December 29, 2003(#1975 of 13278)
  • I'm confused now. Should I try regular butter with by Racehorse, December 29, 2003(#1976 of 13278)
  • Oh, I didn't realize you were talking about Lori's by CalGal, December 29, 2003(#1977 of 13278)
  • Now I'm waiting for some whippersnapper to claim posts by Racehorse, December 29, 2003(#1978 of 13278)
  • Also, Cal's cookies were very attractive and impressive by Racehorse, December 29, 2003(#1979 of 13278)
  • Birthdate!</whippersnapper>EDIT: by Badger, December 29, 2003(#1980 of 13278)
  • I would like to bake cookies but I don't want them by sweet pea, December 29, 2003(#1981 of 13278)
  • I bring in extras when I have them. I brought in a by Racehorse, December 29, 2003(#1982 of 13278)
  • Right now no one is at my office (though I'm about to by sweet pea, December 29, 2003(#1983 of 13278)
  • I do not like any of the kinds of by J-Ro, December 29, 2003(#1984 of 13278)
  • I now love bean soup, but I like it with a vegetable or by sweet pea, December 29, 2003(#1985 of 13278)
  • So no further suggestions as to how to improve Lori's by Racehorse, December 29, 2003(#1986 of 13278)
  • Sweet Pea, you're supposed to be eating black-eyed peas by terrilynn, December 29, 2003(#1987 of 13278)
  • Refresh our memory. What fat (and how much fat, how much by Alizarin, December 29, 2003(#1988 of 13278)
  • Race, since I made the recipe without incident, I don't by CalGal, December 29, 2003(#1989 of 13278)
  • For the overcooked/undercooked thing, by Brigit M, December 29, 2003(#1990 of 13278)
  • Cool, Brigit. Definitely report back.Also, Race, by Alizarin, December 29, 2003(#1991 of 13278)
  • That's very odd then, because I'm certain I followed the by Racehorse, December 29, 2003(#1992 of 13278)
  • I use air bake by Racehorse, December 29, 2003(#1993 of 13278)
  • Hmm. I had an airbake sheet, and I didn't like it for by Brigit M, December 29, 2003(#1994 of 13278)
  • The Last Word on Frito Pie and then I will shew myself by Ellie Mayhem, December 29, 2003(#1995 of 13278)
  • used quick oatmeal--could that have by CalGal, December 29, 2003(#1996 of 13278)
  • If you don't like the taste of fritos and chili, then by Lila Jones, December 29, 2003(#1997 of 13278)
  • Brigit, I love airbake sheets for any cookie in my by Racehorse, December 29, 2003(#1998 of 13278)
  • Are the air bake sheets shiny or dull, silver or black? by Alizarin, December 29, 2003(#1999 of 13278)
  • Do things get crisp for you without changing baking by Brigit M, December 29, 2003(#2000 of 13278)
  • What are airbake sheets? Do they have holes in them? I by Badger, December 29, 2003(#2001 of 13278)
  • OK, great, so I need to buy more oatmeal? It's funny by Racehorse, December 29, 2003(#2002 of 13278)
  • They're insulated- double layer, air trapped by Brigit M, December 29, 2003(#2003 of 13278)
  • Really? If you've substituted before, then maybe it's by CalGal, December 29, 2003(#2004 of 13278)
  • I think maybe it's time to replace my 99p cheapo baking by Badger, December 29, 2003(#2005 of 13278)
  • I like crispy edges and softer centers. I'm not really by Racehorse, December 29, 2003(#2006 of 13278)
  • Cal, it might be worth getting a small amount of by Racehorse, December 29, 2003(#2007 of 13278)
  • I have one dark and one by Alizarin, December 29, 2003(#2008 of 13278)
  • Badger, I am having the same thought this year. I by J-Ro, December 29, 2003(#2009 of 13278)
  • Alzarin: why not? I've never noticed that cookies keep by Racehorse, December 29, 2003(#2010 of 13278)
  • you also might want to change the acidity of the cookie by Ellie Mayhem, December 29, 2003(#2011 of 13278)
  • Why not what, Race?Dark sheets absorb more heat by Alizarin, December 29, 2003(#2012 of 13278)
  • Ellie: the sugar thought is an interesting one. I'm by Racehorse, December 29, 2003(#2013 of 13278)
  • OK, I by Racehorse, December 29, 2003(#2014 of 13278)
  • Old-fashioned oats are not the same thing as steel-cut by Curie Tournesol, December 29, 2003(#2015 of 13278)
  • What are steel-cut oats?I feel I should add that by Racehorse, December 29, 2003(#2016 of 13278)
  • I wasn't sure how to answer that, so I looked it up. Go by Curie Tournesol, December 29, 2003(#2017 of 13278)
  • Old-fashioned are flat, just thicker than quick oats. by Ally C, December 30, 2003(#2018 of 13278)
  • About that soda bread...I had a spectacular by Andrea, December 30, 2003(#2019 of 13278)
  • I posted the caramel corn recipe in Only by rms, December 30, 2003(#2020 of 13278)
  • did you test your baking soda for by Ellie Mayhem, December 30, 2003(#2021 of 13278)
  • Curie, you asked me how my silk meringue frosting came by Crispy Girl, December 31, 2003(#2022 of 13278)
  • Microplanes are amazing - the best grater / zester that by karijo, December 31, 2003(#2023 of 13278)
  • I tried making the Insanity Rose classic buttercream by VanPear, December 31, 2003(#2024 of 13278)
  • Oh--and I forgot to mention that the frosting I was by VanPear, December 31, 2003(#2025 of 13278)
  • I made chocolate mayonnaise cake once years ago, and it by Racehorse, December 31, 2003(#2026 of 13278)
  • Van - I've had a lot of luck doing Rose's milk chocolate by julieb, December 31, 2003(#2027 of 13278)
  • Crispy, I'm so glad it turned out well for you! I by Curie Tournesol, December 31, 2003(#2028 of 13278)
  • Checking in after holiday absence. First of all, the by Babylon Sister, December 31, 2003(#2029 of 13278)
  • Where is the Chocolate Crackle by CalGal, December 31, 2003(#2030 of 13278)
  • The Good Cookie, by Tish Boyle. I will post it in by Babylon Sister, December 31, 2003(#2031 of 13278)
  • Oooh, I have The French Laundry cookbook. by karijo, December 31, 2003(#2032 of 13278)
  • Thomas Keller is totally obsessed with foie by Babylon Sister, December 31, 2003(#2033 of 13278)
  • Thanks, Julieb, I'll try that one next by VanPear, December 31, 2003(#2034 of 13278)
  • Kirsten, I tried your gingerbread recipe over Christmas, by Lila Jones, December 31, 2003(#2035 of 13278)
  • I made chocolate crackles (actually my recipe calls them by terrilynn, December 31, 2003(#2036 of 13278)
  • The crackles I made this year were from Martha and had by Brigit M, December 31, 2003(#2037 of 13278)
  • Recipes, people, recipes! You cannot describe these by sweet pea, January 01, 2004(#2038 of 13278)
  • I'm going to make a cheesecake today and was thinking by SusanK, January 01, 2004(#2039 of 13278)
  • Does anyone know if it will hurt to refrigerate by Kteemac, January 02, 2004(#2040 of 13278)
  • They'll be fine. Might want to let them come up to room by karijo, January 02, 2004(#2041 of 13278)
  • Thanks! Now I'm off to resentfully clean out the by Kteemac, January 02, 2004(#2042 of 13278)
  • You don't have to let them come back to room by CalGal, January 02, 2004(#2043 of 13278)
  • Would you need to adjust baking time, or by karijo, January 02, 2004(#2044 of 13278)
  • Susan - I made a great caramel cheesecake for my SD's by Kirsten B., January 02, 2004(#2045 of 13278)
  • by CalGal, January 02, 2004(#2046 of 13278)
  • Thanks, Kirsten. I'm going to try it out this by SusanK, January 02, 2004(#2047 of 13278)
  • Susan, I saw your question earlier but forgot to answer by CalGal, January 02, 2004(#2048 of 13278)
  • That's okay. I ended up playing around with variations by SusanK, January 02, 2004(#2049 of 13278)
  • by CalGal, January 03, 2004(#2050 of 13278)
  • DH's birthday today, and I've baked his cake -- by rms, January 03, 2004(#2051 of 13278)
  • I tried Lori's recipe again, and it turned out much by Racehorse, January 03, 2004(#2052 of 13278)
  • So, my chocolate chip cookie dough has now been in the by Kteemac, January 03, 2004(#2053 of 13278)
  • Are they by CalGal, January 04, 2004(#2054 of 13278)
  • Yes (not really a "they" -- I didn't form the dough into by Kteemac, January 04, 2004(#2055 of 13278)
  • It will be by CalGal, January 04, 2004(#2056 of 13278)
  • We often leave a container of dough in the fridge in by Butter, January 04, 2004(#2057 of 13278)
  • Yeah, I was thinking a bowl of refrigerated cookie dough by JennyD, January 04, 2004(#2058 of 13278)
  • I made another batch of peanut butter kisses and had to by terrilynn, January 04, 2004(#2059 of 13278)
  • I got Insanity Rose's Bread Bible on New Year's Day. The by Curie Tournesol, January 05, 2004(#2060 of 13278)
  • Cook's Illustrated did a thing on salt and weight vs. by Fiksu, January 05, 2004(#2061 of 13278)
  • Huh. Thanks, Fiksu. See, I knew I should have by Curie Tournesol, January 05, 2004(#2062 of 13278)
  • deleted for double by Curie Tournesol, January 05, 2004(#2063 of 13278)
  • Absolutely you by Fiksu, January 05, 2004(#2064 of 13278)
  • Rose gave us a couple corrections to The Bread by Crispy Girl, January 05, 2004(#2065 of 13278)
  • Thanks, Crispy! I also made the Cranberry Walnut Banana by Curie Tournesol, January 05, 2004(#2066 of 13278)
  • I made the King Arthur applesauce cupcakes recipe in my by Crispy Girl, January 05, 2004(#2067 of 13278)
  • I'm making a chocolate cake with a lot of coffee in it, by Marya, January 07, 2004(#2068 of 13278)
  • Marya, to frost an 8-inch cake James Beard has a recipe by Brigit M, January 07, 2004(#2069 of 13278)
  • I make the sour cream-chocolate frosting and like it, by J-Ro, January 07, 2004(#2070 of 13278)
  • I suppose I could use partly milk chocolate to sweeten by Marya, January 07, 2004(#2071 of 13278)
  • He doesn't specify but I'm assuming- it doesn't sound by Brigit M, January 07, 2004(#2072 of 13278)
  • I'm still violently conflicted about whether chocolate by Marya, January 07, 2004(#2073 of 13278)
  • Chocolate on chocolate can never be a bad thing. Now by Racehorse, January 07, 2004(#2074 of 13278)
  • It just came out of the oven and based on the crumbs, it by Marya, January 07, 2004(#2075 of 13278)
  • Did you know that Helen Gustafson died? She was another by J-Ro, January 07, 2004(#2076 of 13278)
  • I didn't know. I'll go look her up in the by Marya, January 07, 2004(#2077 of 13278)
  • I didn't know, either.I've never tried the Loni by Brigit M, January 08, 2004(#2078 of 13278)
  • I think that one has brown sugar in it, which was by Marya, January 08, 2004(#2079 of 13278)
  • I made the Hoosier cake a lot before Insanity Rose's by J-Ro, January 08, 2004(#2080 of 13278)
  • Liam has requested pink icing for his birthday cupcakes by terrilynn, January 08, 2004(#2081 of 13278)
  • I would just tint the white by J-Ro, January 08, 2004(#2082 of 13278)
  • I finally used up that dried nectarine paste from before by Marya, January 08, 2004(#2083 of 13278)
  • Just ate a slice. I think it's an excellent by Marya, January 08, 2004(#2084 of 13278)
  • The cake sounds wonderful, Marya.Like terrilynn, by Crispy Girl, January 08, 2004(#2085 of 13278)
  • Liam always wants chocolate. Always. The pink icing is by terrilynn, January 08, 2004(#2086 of 13278)
  • Anna wants purple icing. And Dora the Explorer plates, by rms, January 08, 2004(#2087 of 13278)
  • That stuff is outrageous, isn't it? Even at Party City, by terrilynn, January 08, 2004(#2088 of 13278)
  • I think that rather than try to create a Buzz Lightyear by Crispy Girl, January 08, 2004(#2089 of 13278)
  • I am appalled that two days before the by MsIt, January 08, 2004(#2090 of 13278)
  • That's what we'll do, although I have to do it tonight by terrilynn, January 08, 2004(#2091 of 13278)
  • I think that rather than try to create by CalGal, January 08, 2004(#2092 of 13278)
  • There's a Buzz Lightyear lego by Crispy Girl, January 08, 2004(#2093 of 13278)
  • If there isn't, the sun won't rise in the by CalGal, January 08, 2004(#2094 of 13278)
  • because nothing's a better idea than frosting covered by Ellie Mayhem, January 08, 2004(#2095 of 13278)
  • I think that's very cute. It's easy to clean by Racehorse, January 08, 2004(#2096 of 13278)
  • I think this is the set I might use: by Crispy Girl, January 08, 2004(#2097 of 13278)
  • by CalGal, January 08, 2004(#2098 of 13278)
  • I'm going to read back through the posts but thought by Tammy F., January 08, 2004(#2099 of 13278)
  • Insanity Rose is Rose Levy Berenbaum, author of the Cake by AnneS, January 08, 2004(#2100 of 13278)
  • Did you check this by CalGal, January 08, 2004(#2101 of 13278)
  • Just posting to say that I made Rose's chocolate pecan by AnneS, January 08, 2004(#2102 of 13278)
  • I think a cooking faq should start, including "who is by CalGal, January 08, 2004(#2103 of 13278)
  • Thank you, all!I was going to click on "Thread by Tammy F., January 08, 2004(#2104 of 13278)
  • I have the Grandma Rose book, and it's good by rms, January 08, 2004(#2105 of 13278)
  • Jessica's BiscuitI just wanted by Alice CK, January 08, 2004(#2106 of 13278)
  • those hard sugar-and-fosilized-eggwhite packaged cake by Curie Tournesol, January 10, 2004(#2107 of 13278)
  • Curie, I baked the Stud Muffin last week! I fudged the by LC, January 11, 2004(#2108 of 13278)
  • Did yours rise above the top? I know I deflated the by Curie Tournesol, January 12, 2004(#2109 of 13278)
  • Not above the top, but part of that was my fault - I by LC, January 12, 2004(#2110 of 13278)
  • Today for Liam's family birthday party I baked an "Old by terrilynn, January 12, 2004(#2111 of 13278)
  • I made lemon meringue pie today. As I was merrily by J-Ro, January 12, 2004(#2112 of 13278)
  • I made Mexican Wedding Ring cookies yesterday in my NEW by Reggae Junkie, January 12, 2004(#2113 of 13278)
  • I'm a dork when it comes to working with yeast. Last by Juli Brissin, January 12, 2004(#2114 of 13278)
  • Yes, dump the oat bran and use regular yeast. The by J-Ro, January 12, 2004(#2115 of 13278)
  • Thanks, J-Ro. I think all I have around here (and I'm 20 by Juli Brissin, January 12, 2004(#2116 of 13278)
  • Maybe switch to Cheerios. Rapid-rise should be ok if by J-Ro, January 12, 2004(#2117 of 13278)
  • And FWIW, Insanity Rose loves the rapid rise yeasts. I by Crispy Girl, January 12, 2004(#2118 of 13278)
  • I'm trying to add oat bran to recipes, and to use whole by Juli Brissin, January 12, 2004(#2119 of 13278)
  • Juli, when I make whole-wheat bread, I use about half by Curie Tournesol, January 12, 2004(#2120 of 13278)
  • Thanks, Curie. I gave it 20 minutes last time (according by Juli Brissin, January 12, 2004(#2121 of 13278)
  • 20 minutes is not very long, even for pizza dough, and by J-Ro, January 12, 2004(#2122 of 13278)
  • Are you sure the yeast is OK? Did you test it by Marya, January 12, 2004(#2123 of 13278)
  • I didn't think of that, Marya. Too late now, though. by Juli Brissin, January 12, 2004(#2124 of 13278)
  • I think checking the yeast is overrated. Dry yeast will by J-Ro, January 12, 2004(#2125 of 13278)
  • Good luck! It's so hard to know. I've become a by Marya, January 12, 2004(#2126 of 13278)
  • x-post--this must be a huge psychological divide, by Marya, January 12, 2004(#2127 of 13278)
  • I have made lots of excellent 100% whole wheat bread, by Lois, January 12, 2004(#2128 of 13278)
  • You could always sprinkle oat bran on top of the by JennyD, January 13, 2004(#2129 of 13278)
  • I usually proof the yeast (if I'm not using one of IR's by Curie Tournesol, January 13, 2004(#2130 of 13278)
  • Well, the pizza dough rose fine and I was able to roll by Juli Brissin, January 13, 2004(#2131 of 13278)
  • by CalGal, January 13, 2004(#2132 of 13278)
  • Juli, I highly recommend Insanity Rose's method for pie by Curie Tournesol, January 13, 2004(#2133 of 13278)
  • The Pie and Pastry Bible. That sounds like a handy thing by Juli Brissin, January 13, 2004(#2134 of 13278)
  • No no, you need solid fat. And ice by Marya, January 13, 2004(#2135 of 13278)
  • no liquid fat in a real pie crust. No milk either. by Ellie Mayhem, January 13, 2004(#2136 of 13278)
  • Agreed re solid fat, but I've seen milk for the by Alizarin, January 13, 2004(#2137 of 13278)
  • I like a mix of butter and lard for my pie crusts. All by Crispy Girl, January 13, 2004(#2138 of 13278)
  • IR gives several basic pie crust recipes--variations by Curie Tournesol, January 13, 2004(#2139 of 13278)
  • As I've said various places, I'm a big fan of using the by Marya, January 13, 2004(#2140 of 13278)
  • That's some sort of pastry heresy by CalGal, January 13, 2004(#2141 of 13278)
  • I'm a big fan of using the food by Curie Tournesol, January 13, 2004(#2142 of 13278)
  • My granny's always used the pie crust recipe off the by Crispy Girl, January 13, 2004(#2143 of 13278)
  • I hate food by CalGal, January 13, 2004(#2144 of 13278)
  • I can make a pretty good one by hand, but yeah, you're by Marya, January 13, 2004(#2145 of 13278)
  • or a really thick marble slab that has been put into the by Ellie Mayhem, January 13, 2004(#2146 of 13278)
  • I don't use my fingers; my mother tried to convince me by CalGal, January 13, 2004(#2147 of 13278)
  • I never had good luck with a pastry blender--it just by Crispy Girl, January 13, 2004(#2148 of 13278)
  • I've done crusts with two knives, with fingers only, by Alizarin, January 13, 2004(#2149 of 13278)
  • The butter knives is the way I learned when I was about by CalGal, January 13, 2004(#2150 of 13278)
  • The butter knives is the way I learned by Alizarin, January 13, 2004(#2151 of 13278)
  • No, cleaning the food processor takes forever. As for by CalGal, January 13, 2004(#2152 of 13278)
  • Cleaning the food processor takes about three minutes, by Marya, January 13, 2004(#2153 of 13278)
  • cleaning the food processor takes by Alizarin, January 13, 2004(#2154 of 13278)
  • It's probably harder to clean the inside when your hands by Marya, January 13, 2004(#2155 of 13278)
  • Getting the food processor out, another minute. Cleaning by CalGal, January 13, 2004(#2156 of 13278)
  • Reassembling (unless you submerge the by Marya, January 13, 2004(#2157 of 13278)
  • ahh! so much thought! no knives, no bowls, no pastry by Ellie Mayhem, January 13, 2004(#2158 of 13278)
  • The Cuisinart is a useful kitchen slave. My DH is by Curie Tournesol, January 13, 2004(#2159 of 13278)
  • Marya, even if you're telling the truth--and I have no by CalGal, January 13, 2004(#2160 of 13278)
  • But Alizarin stupidly tried to put her by Marya, January 13, 2004(#2161 of 13278)
  • Yes, you are.Are you planning to argue that you by CalGal, January 13, 2004(#2162 of 13278)
  • Take a walk, Cal. It might make you less by Alizarin, January 13, 2004(#2163 of 13278)
  • And she projects two posts in a by CalGal, January 13, 2004(#2164 of 13278)
  • Are you planning to argue that you can by Marya, January 13, 2004(#2165 of 13278)
  • Are you planning to argue that you can disassemble, by Curie Tournesol, January 13, 2004(#2166 of 13278)
  • Acceptance is the first step to addressing the problem, by CalGal, January 13, 2004(#2167 of 13278)
  • Oh, I've accepted. The Cuisinart is the higher power I by Curie Tournesol, January 13, 2004(#2168 of 13278)
  • I admit that I, too, have always thought that anything by Juli Brissin, January 13, 2004(#2169 of 13278)
  • I cut the fat into the flour in a huge glass bowl using by Badger, January 13, 2004(#2170 of 13278)
  • That's what I do, except two knives.I do lots of by CalGal, January 13, 2004(#2171 of 13278)
  • You guys should just buy Pet-Ritz by Racehorse, January 13, 2004(#2172 of 13278)
  • Did someone by CalGal, January 13, 2004(#2173 of 13278)
  • Heh. I find is extremely amusing that people would by Racehorse, January 13, 2004(#2174 of 13278)
  • I don't like pie enough to make it myself, so I too am by Alice CK, January 13, 2004(#2175 of 13278)
  • Canned by CalGal, January 13, 2004(#2176 of 13278)
  • Yeah. You gotta problem with that? <spoiling for a by Alice CK, January 13, 2004(#2177 of 13278)
  • how about pumpkin muffins with lots of ginger and pepper by Ellie Mayhem, January 13, 2004(#2178 of 13278)
  • Dump the pumpkin, canned or otherwise, and use sweet by Racehorse, January 13, 2004(#2179 of 13278)
  • Hey, if you want to pollute your poor sick chillun's by CalGal, January 13, 2004(#2180 of 13278)
  • Actually, the pumpkin pecan muffin recipe I linked in a by CalGal, January 13, 2004(#2181 of 13278)
  • Pumpkin muffins sound delicious. Or pumpkin by Curie Tournesol, January 13, 2004(#2182 of 13278)
  • My kids object to nuts in their muffins. And I swear by Alice CK, January 13, 2004(#2183 of 13278)
  • canned pumpkin seems to be preferred because it's had by Ellie Mayhem, January 13, 2004(#2184 of 13278)
  • No, I don't even own muffin pans anymore! I'm actually by Racehorse, January 13, 2004(#2185 of 13278)
  • Aha! Impostor!Ellie, I think what I read was that by Alice CK, January 13, 2004(#2186 of 13278)
  • Indeed. You know how many times the pumpkin debate has by CalGal, January 13, 2004(#2187 of 13278)
  • A million, and you're still by Marya, January 13, 2004(#2188 of 13278)
  • Really? Must have missed it. This is all new to me. by Alice CK, January 13, 2004(#2189 of 13278)
  • I've made several pumpkin pies since October, and fresh by Crispy Girl, January 13, 2004(#2190 of 13278)
  • I think you're onto something with the difference by Butter, January 13, 2004(#2191 of 13278)
  • Alice, I have a hard time thinking of baking cookies as by Racehorse, January 13, 2004(#2192 of 13278)
  • Race, I was teasing you. You just got me intrigued over by Alice CK, January 13, 2004(#2193 of 13278)
  • Well, I read recently that you can substitute sweet by Racehorse, January 13, 2004(#2194 of 13278)
  • Every once in a while I get an itch to by J-Ro, January 13, 2004(#2195 of 13278)
  • Isn't your oven wonky, by Alice CK, January 13, 2004(#2196 of 13278)
  • Ha! I don't have cool baking tools though. I have a by Racehorse, January 13, 2004(#2197 of 13278)
  • My oven? No, I don't think so, it's brand new. I just by Racehorse, January 13, 2004(#2198 of 13278)
  • Okay, I must have half-remembered your lack of oven by Alice CK, January 13, 2004(#2199 of 13278)
  • Now you guys have me wanting to bake cookies tonight. by Racehorse, January 13, 2004(#2200 of 13278)
  • Ask Arlene--she's got the only by snakey, January 13, 2004(#2201 of 13278)
  • Oh Arlene...can I borrow a cup of by Curie Tournesol, January 13, 2004(#2202 of 13278)
  • Cal, I'm nervous because your recipe does not call for by Alice CK, January 13, 2004(#2203 of 13278)
  • Are you talking the one I linked to? Doesn't it have by CalGal, January 13, 2004(#2204 of 13278)
  • Nope. Just by Alice CK, January 13, 2004(#2205 of 13278)
  • I'm talking about the pumpkin pecan muffin recipe you by Alice CK, January 13, 2004(#2206 of 13278)
  • by Alice CK, January 13, 2004(#2207 of 13278)
  • That's what I asked--did you check the link? It was a by CalGal, January 13, 2004(#2208 of 13278)
  • Oh, so it's all YOUR fault? Hmmph.I'm doubling by Alice CK, January 13, 2004(#2209 of 13278)
  • Insanity Rose has some blather in the Cake Bible about by J-Ro, January 13, 2004(#2210 of 13278)
  • Additional soda makes the cookie by CalGal, January 13, 2004(#2211 of 13278)
  • I'm only worried that all that baking powder will make by Alice CK, January 13, 2004(#2212 of 13278)
  • Okay, I have to say I like my usual recipe better than by Alice CK, January 14, 2004(#2213 of 13278)
  • Well, I didn't feel like stopping for nuts, so I thought by Racehorse, January 14, 2004(#2214 of 13278)
  • Additional soda makes the cookie by Alizarin, January 14, 2004(#2215 of 13278)
  • Oh, I should also mention that that pumpkin muffin by Alice CK, January 14, 2004(#2216 of 13278)
  • I don't remember browning the butter. I wonder if I by CalGal, January 14, 2004(#2217 of 13278)
  • I need a baking post mortem, please.Of eight by Alizarin, January 17, 2004(#2218 of 13278)
  • The two that worked were neither the first two nor by Curie Tournesol, January 17, 2004(#2219 of 13278)
  • Gas oven or electric, Alizarin? Gas ovens cycle on and by JennyD, January 17, 2004(#2220 of 13278)
  • Gas.I already use a thermometer, and the by Alizarin, January 18, 2004(#2221 of 13278)
  • I hope the cake turned out edible anyway? It does sound by Marya, January 18, 2004(#2222 of 13278)
  • Going to find out tonight.It really frosts me to by Alizarin, January 18, 2004(#2223 of 13278)
  • In honor of a certain upcoming one-year birthday I by Fiksu, January 20, 2004(#2224 of 13278)
  • Huh. All the cookbooks I've ever seen have claimed a by Marya, January 20, 2004(#2225 of 13278)
  • Could there have been too much oil/liquid, Fiksu? It by JennyD, January 20, 2004(#2226 of 13278)
  • Muffin cups. No greasing involved. I was taking the by Fiksu, January 20, 2004(#2227 of 13278)
  • Maybe they just fell, then. As long as they're tasty, I by JennyD, January 20, 2004(#2228 of 13278)
  • And that's what we'll do, then! They're almost too rich by Fiksu, January 20, 2004(#2229 of 13278)
  • Last night I tried the brownie recipe on the Baker's by Lorelei, January 20, 2004(#2230 of 13278)
  • I don't like dark gooey brownies. I like those lighter, by Babylon Sister, January 20, 2004(#2231 of 13278)
  • Lorelei, I really love the Joy of Cooking recipe, and I by CalGal, January 20, 2004(#2232 of 13278)
  • Excellent. I got Joy of Cooking for Christmas, so I'll by Lorelei, January 20, 2004(#2233 of 13278)
  • I have the old JoC, and I know they altered some by CalGal, January 20, 2004(#2234 of 13278)
  • BabSis, you confuse me. This:I by Lila Jones, January 20, 2004(#2235 of 13278)
  • Lila, I am an enigma wrapped in a riddle and smothered by Babylon Sister, January 20, 2004(#2236 of 13278)
  • Ha! Our newspaper reprinted a Washington Post by Crispy Girl, January 20, 2004(#2237 of 13278)
  • That's pretty cool, Crispy. And based on that by Babylon Sister, January 20, 2004(#2238 of 13278)
  • For a glossier, crunchier top, Alice by Brigit M, January 20, 2004(#2239 of 13278)
  • I used to get german chocolate brownie with the by Racehorse, January 20, 2004(#2240 of 13278)
  • If you put sugar and eggs into hot butter, the eggs will by CalGal, January 20, 2004(#2241 of 13278)
  • Not if the butter's at 150 and you whisk the eggs in by Curie Tournesol, January 20, 2004(#2242 of 13278)
  • I made by JennyD, January 21, 2004(#2243 of 13278)
  • So in the What's For Dinner thread we were having a by devillishious, January 21, 2004(#2244 of 13278)
  • Your classic American sponge cake has about a million by Marya, January 21, 2004(#2245 of 13278)
  • Twinkies are sponge by Racehorse, January 21, 2004(#2246 of 13278)
  • Now I'm wondering if the QoS cake is not a sponge at by devillishious, January 21, 2004(#2247 of 13278)
  • But, if you read the recipe for the Queen of Sheba cake, by ciao bella, January 21, 2004(#2248 of 13278)
  • I really think, after googling, that I was correct and by Marya, January 21, 2004(#2249 of 13278)
  • But, if you read the recipe for the by Marya, January 21, 2004(#2250 of 13278)
  • Some of my cookbooks use "foam cake" to refer to the by Brigit M, January 21, 2004(#2251 of 13278)
  • Fat free or butter/oil free?A torte would be by Alizarin, January 21, 2004(#2252 of 13278)
  • At least one of the posted QoS recipes had fat (butter) by devillishious, January 21, 2004(#2253 of 13278)
  • Chiffon has oil, genoise has melted butter, American by Brigit M, January 21, 2004(#2254 of 13278)
  • Oops! My bad. Eyes skipped right over the butter. by ciao bella, January 21, 2004(#2255 of 13278)
  • I wish I had my cookbooks right here with me. I do have by devillishious, January 21, 2004(#2256 of 13278)
  • Sponge cake in the UK is a standard "cream butter and by Kirsten B., January 21, 2004(#2257 of 13278)
  • Kirsten has it, sponge cake here is the kind of thing by Badger, January 21, 2004(#2258 of 13278)
  • fairy cake casesThis sounds by Brigit M, January 21, 2004(#2259 of 13278)
  • So that's what a butterfly cake is. You crazy Brits with by Marya, January 21, 2004(#2260 of 13278)
  • Fairy cake cases are glamorous! Sometimes they even by Badger, January 21, 2004(#2261 of 13278)
  • Wait, fairy cakes are ... just ... cupcakes? by JennyD, January 21, 2004(#2262 of 13278)
  • Wait, fairy cakes are ... just ... cupcakes?All by AnneS, January 21, 2004(#2263 of 13278)
  • Wait, fairy cakes are ... just ... by Clio, January 22, 2004(#2264 of 13278)
  • I always thought Douglas Adams made that up. Like a by Alice CK, January 22, 2004(#2265 of 13278)
  • Not as mundane as cupcakes - the domed tops are sliced by Kirsten B., January 22, 2004(#2266 of 13278)
  • fairy cakes are nummy. There's magic in the shape or by kalika, January 22, 2004(#2267 of 13278)
  • For damn sure, the next time I make my delicious perfect by Jillian PlicPlic, January 22, 2004(#2268 of 13278)
  • And when you've stuck the half circles into the cream, by Jenni S., January 22, 2004(#2269 of 13278)
  • definitely. I'm hankering for fairy cakes and fairy by kalika, January 22, 2004(#2270 of 13278)
  • I made fairy bread for my then 10yo daughter's first by Jenni S., January 22, 2004(#2271 of 13278)
  • Weird, deprived kids! Hundreds & thousands, we always by kalika, January 22, 2004(#2272 of 13278)
  • Jimmies or sprinkles, by Babylon Sister, January 22, 2004(#2273 of 13278)
  • Fairy bread is buttered white bread by Brigit M, January 22, 2004(#2274 of 13278)
  • Party food only, I must point out. It's not like we sat by kalika, January 22, 2004(#2275 of 13278)
  • We used to have that - we didn't call it fairy bread by Badger, January 22, 2004(#2276 of 13278)
  • Jimmies are only the chocolate ones. </New England by Marya, January 22, 2004(#2277 of 13278)
  • If Marya didn't say it, I was gonna.Now I have a by Nancy T., January 22, 2004(#2278 of 13278)
  • Can anyone show me a picture of fairy cakes, properly by Ruby Gospel, January 22, 2004(#2279 of 13278)
  • Thanks for asking, Ruby. I'm trying to picture whether by ciao bella, January 22, 2004(#2280 of 13278)
  • Nancy, let me check- I think I posted the recipe in Only by Jillian PlicPlic, January 22, 2004(#2281 of 13278)
  • I made those very CI cupcakes this week and they were by Fiksu, January 22, 2004(#2282 of 13278)
  • Here we are: by Badger, January 22, 2004(#2283 of 13278)
  • So, you don't actually shave the entire top off, but by ciao bella, January 22, 2004(#2284 of 13278)
  • Well, if you're as haphazard a baker as I am, the tops by Badger, January 22, 2004(#2285 of 13278)
  • Ok, then. I don't know why I find this so fascinating by ciao bella, January 22, 2004(#2286 of 13278)
  • Mine too, Badger. Fairy cakes just come out pointy so by Kirsten B., January 22, 2004(#2287 of 13278)
  • Thanks, Jillian. I don't know if I can hold out until by Nancy T., January 22, 2004(#2288 of 13278)
  • They really, really are. Very rich, and the ganache is by Jillian PlicPlic, January 22, 2004(#2289 of 13278)
  • I frequently see people here type by Brigit M, January 22, 2004(#2290 of 13278)
  • I've seen "viola" as a typo plenty of times, including by Alice CK, January 22, 2004(#2291 of 13278)
  • Viola is an in-joke with my parents,my brother, and me, by Cassandra Bigtooth, January 22, 2004(#2292 of 13278)
  • Alice--how funny you should say that about wahlah! I by ciao bella, January 22, 2004(#2293 of 13278)
  • I have never heard/seen wahlah. How bizarre by Kirsten B., January 22, 2004(#2294 of 13278)
  • Let me point out that that's a phonetic by Curie Tournesol, January 22, 2004(#2295 of 13278)
  • I'll tell you what really bugs me: by kalika, January 23, 2004(#2296 of 13278)
  • I'm loving "hundreds and thousands." It almost makes up by JennyD, January 23, 2004(#2297 of 13278)
  • yum, I'm watching someone make vanilla slice on tv. It by kalika, January 23, 2004(#2298 of 13278)
  • Come on, kalika, now you've got to tell us ignorant by Fiksu, January 23, 2004(#2299 of 13278)
  • JFTR, pudding != generic dessert here (pudding usually = by kalika, January 23, 2004(#2300 of 13278)
  • I'm having trouble picturing barely spreadable custard. by Fiksu, January 23, 2004(#2301 of 13278)
  • not sure if this image will show: by kalika, January 23, 2004(#2302 of 13278)
  • Dear god that looks too rich even for by Fiksu, January 23, 2004(#2303 of 13278)
  • it's not overly sweet, not nearly as sweet as it looks - by kalika, January 23, 2004(#2304 of 13278)
  • Thanks for the picture, Badger. It's more of a by Ruby Gospel, January 23, 2004(#2305 of 13278)
  • Ruby, we're thinking alike. I'm going to send cupcakes by Crispy Girl, January 23, 2004(#2306 of 13278)
  • Kalika, that looks totally yummy. I am all over the by Alice CK, January 23, 2004(#2307 of 13278)
  • by CalGal, January 25, 2004(#2308 of 13278)
  • My son wants to bake a cake that calls for chunks of by jumanji, January 26, 2004(#2309 of 13278)
  • I'd go with the semisweet and reduce the sugar a little by Curie Tournesol, January 26, 2004(#2310 of 13278)
  • Are the chunks melted or ground up- do they become part by Brigit M, January 26, 2004(#2311 of 13278)
  • Tommy and I made the brownies with the corn syrup that by Crispy Girl, January 26, 2004(#2312 of 13278)
  • The chunks are chopped, and sound as though they'd be by jumanji, January 26, 2004(#2313 of 13278)
  • I thought semisweet is by CalGal, January 26, 2004(#2314 of 13278)
  • I haven't a by jumanji, January 26, 2004(#2315 of 13278)
  • AFAIK bittersweet is slightly less sweet than semisweet by Alizarin, January 26, 2004(#2316 of 13278)
  • Bittersweet is supposed to designate the less sweet of by Brigit M, January 26, 2004(#2317 of 13278)
  • Is there a recipe for vanilla slice? Looks a lot like a by ciao bella, January 26, 2004(#2318 of 13278)
  • Baked the first of Tommy's birthday cakes last night. by Crispy Girl, January 29, 2004(#2319 of 13278)
  • Yes, please do report back. Inquiring minds need to know by Marya, January 29, 2004(#2320 of 13278)
  • When they were here in Atlanta, they ate. Went to by Crispy Girl, January 29, 2004(#2321 of 13278)
  • I make a yummy applesauce spice cake that includes a by Cath, January 30, 2004(#2322 of 13278)
  • My Dad's recipe for fruitcake is actually an adaptation by Tammy F., January 31, 2004(#2323 of 13278)
  • I just pulled a loaf of Insanity Rose's brioche out of by Fiksu, February 01, 2004(#2324 of 13278)
  • I'm sitting here trying desperately to not check on how by jumanji, February 01, 2004(#2325 of 13278)
  • Sounds yummy!I had a cake fall for the first time by Marya, February 01, 2004(#2326 of 13278)
  • Could you cut the top across so it's level, and then by Lila Jones, February 01, 2004(#2327 of 13278)
  • I already sliced off part of one cake to try it out, so by Marya, February 01, 2004(#2328 of 13278)
  • Does it not taste good? I thought it was only lacking on by Lila Jones, February 01, 2004(#2329 of 13278)
  • It's OK. Good enough, but not fabulous. You can tell by Marya, February 01, 2004(#2330 of 13278)
  • I'd serve it warm with hot custard over it, Marya. In by Kirsten B., February 01, 2004(#2331 of 13278)
  • [Never mind. I just read your post more by GythaOgg, February 01, 2004(#2332 of 13278)
  • I made the trifle in the end, and it came out very well. by Marya, February 02, 2004(#2333 of 13278)
  • Mmm... trifle.The carrot cake was delicious as by Crispy Girl, February 02, 2004(#2334 of 13278)
  • Spawn has an extra credit assignment for German. He can by CalGal, February 08, 2004(#2335 of 13278)
  • A German guest a few weeks ago gave us a package of by J-Ro, February 08, 2004(#2336 of 13278)
  • That's the recipe I have. Was it by CalGal, February 08, 2004(#2337 of 13278)
  • It often has anise in it, too.Sometimes Lebkuchen by Marya, February 08, 2004(#2338 of 13278)
  • It sounds more liek she's talking about Pfeffernuesse by dohdee, February 08, 2004(#2339 of 13278)
  • But pfeffernusse have pepper, don't they? by Marya, February 08, 2004(#2340 of 13278)
  • That's the recipe I have. Was it by J-Ro, February 08, 2004(#2341 of 13278)
  • by Liadan, February 08, 2004(#2342 of 13278)
  • I think of true german gingerbread as being almost a by dohdee, February 08, 2004(#2343 of 13278)
  • Yes to the weird papery bottom. What *is* that by J-Ro, February 08, 2004(#2344 of 13278)
  • I think it's the same stuff they put on torrone. It's by Brigit M, February 08, 2004(#2345 of 13278)
  • You are so right! Here's the answer from the website by J-Ro, February 08, 2004(#2346 of 13278)
  • Oh, that's too by Brigit M, February 08, 2004(#2347 of 13278)
  • I'm pretty certain (without googling, mind you) that the by subbrit, February 08, 2004(#2348 of 13278)
  • I remember the ones my aunt used to by jumanji, February 08, 2004(#2349 of 13278)
  • Lebkuchen with peel sounds like what the Swiss call by Sass, February 08, 2004(#2350 of 13278)
  • That's it! Leckerli! I couldn't remember the name, but by subbrit, February 08, 2004(#2351 of 13278)
  • Here's a by subbrit, February 08, 2004(#2352 of 13278)
  • I thought the papery stuff was rice paper. I prefer the by Marya, February 09, 2004(#2353 of 13278)
  • They have a gingerbready glazed wafer-bottom cookie at by Babylon Sister, February 09, 2004(#2354 of 13278)
  • I made a bad batch of pumpkin muffins today. I really by Alice CK, February 09, 2004(#2355 of 13278)
  • My mom's lebkuchen are chewy with candied fruit; kind of by Nicola O., February 09, 2004(#2356 of 13278)
  • Cal, I think the Lebkuchenherz you are looking for is by Sabine, February 09, 2004(#2357 of 13278)
  • Here I am about to leap into the Lebkuchen discussion, by Fiona, February 09, 2004(#2358 of 13278)
  • I would be glad to help out with a by Fiona, February 09, 2004(#2359 of 13278)
  • I feel must point out that a by subbrit, February 09, 2004(#2360 of 13278)
  • Marya, will it sound horribly smug if I say that I've by Brigit M, February 09, 2004(#2361 of 13278)
  • Sabine, Fiona--here are the ingredients in the JoC by CalGal, February 09, 2004(#2362 of 13278)
  • Marya, will it sound horribly smug if I by Marya, February 09, 2004(#2363 of 13278)
  • So would a gingerbread cookie recipe by Fiona, February 09, 2004(#2364 of 13278)
  • And to throw a wrench into the Lebkuchen harmony that by Fiksu, February 09, 2004(#2365 of 13278)
  • But where do you buy the kosher Communion by Marya, February 09, 2004(#2366 of 13278)
  • From the crypto Jews.I have a cake decorating by Peanut, February 09, 2004(#2367 of 13278)
  • From the crypto by Marya, February 09, 2004(#2368 of 13278)
  • Very by Fiksu, February 10, 2004(#2369 of 13278)
  • Fiona, are you still around to check on the Lebkuchen by Sabine, February 10, 2004(#2370 of 13278)
  • Sabine, emails to your by Fiona, February 10, 2004(#2371 of 13278)
  • I'm looking for Valentine's Day dessert suggestions. I by Nancy T., February 11, 2004(#2372 of 13278)
  • Lemon mousse cake? An almond by Marya, February 11, 2004(#2373 of 13278)
  • Lemon mousse cake sounds appealing. Do you have a good by Nancy T., February 11, 2004(#2374 of 13278)
  • Alas, I don't. I am married to someone who doesn't like by Marya, February 11, 2004(#2375 of 13278)
  • Angel food cake? Homemade vanilla ice cream? Lemon by AnneS, February 11, 2004(#2376 of 13278)
  • I was just at Whole Foods and they had a white chocolate by Marya, February 11, 2004(#2377 of 13278)
  • I want to make those raspberry-jam-filled heart-shaped by Alice CK, February 11, 2004(#2378 of 13278)
  • I did it with hazelnut shortbread when I did it, but I by Marya, February 11, 2004(#2379 of 13278)
  • I need to take baked goods on President's Day for a by julieb, February 11, 2004(#2380 of 13278)
  • Cupcakes? Chocolate, frosted white, with blue and red by CalGal, February 11, 2004(#2381 of 13278)
  • Fruit tarts with raspberries and by Julia M, February 11, 2004(#2382 of 13278)
  • Strawberry/blueberry by Babylon Sister, February 11, 2004(#2383 of 13278)
  • I want to make those by Brigit M, February 11, 2004(#2384 of 13278)
  • Marya, could you please post that recipe for the by Stinkerbelle, February 11, 2004(#2385 of 13278)
  • I need to take baked goods on by Fiksu, February 11, 2004(#2386 of 13278)
  • I could do that, Stinkerbelle. I'll do it tonight, if by Marya, February 11, 2004(#2387 of 13278)
  • Marya, that cake sounds fabulous. I'm not sure if my by Nancy T., February 11, 2004(#2388 of 13278)
  • It really doesn't need icing skills, much, believe it or by Marya, February 11, 2004(#2389 of 13278)
  • by Nancy T., February 11, 2004(#2390 of 13278)
  • Things I learned about baking last week: If you're by rms, February 11, 2004(#2391 of 13278)
  • I did use plain old butter and confectioner's sugar by Curie Tournesol, February 11, 2004(#2392 of 13278)
  • I was shocked at the number of kids in Tommy's class who by Crispy Girl, February 11, 2004(#2393 of 13278)
  • At least she was polite about by Curie Tournesol, February 11, 2004(#2394 of 13278)
  • We sent 64 white cake-mix mini cupcakes to daycare, half by rms, February 11, 2004(#2395 of 13278)
  • We took store-bought to school for Simon's birthday, and by Racehorse, February 11, 2004(#2396 of 13278)
  • Thanks, by Alice CK, February 11, 2004(#2397 of 13278)
  • Brigit, your cookies are terrific! My husband had one by Alice CK, February 12, 2004(#2398 of 13278)
  • We took store-bought to school for by Jenni S., February 12, 2004(#2399 of 13278)
  • Does anyone have a decent scone recipe that isn't cream by Ellie Mayhem, February 12, 2004(#2400 of 13278)
  • Alice, fabulous! I love that recipe- it never fails by Brigit M, February 12, 2004(#2401 of 13278)
  • There's a great scone recipe in Nigella Lawson's by Fiksu, February 12, 2004(#2402 of 13278)
  • Trader Joe's vanilla pasteMust by Mostone, February 12, 2004(#2403 of 13278)
  • I have a good oatmeal scone recipe, but it uses heavy by Alice CK, February 12, 2004(#2404 of 13278)
  • In Scotland, we only use cream as a filling (with jam). by Kirsten B., February 12, 2004(#2405 of 13278)
  • I suck, I forgot to post the cake. I'm sorry.But by Marya, February 12, 2004(#2406 of 13278)
  • Kirsten, I desperately want to know yours, this sounds by Ellie Mayhem, February 12, 2004(#2407 of 13278)
  • Okeydokey. Might be tomorrow evening or Saturday by Kirsten B., February 12, 2004(#2408 of 13278)
  • Perfection, thank by Ellie Mayhem, February 12, 2004(#2409 of 13278)
  • Ellie, I finally posted Nigella Lawson's scone recipe. I by Fiksu, February 14, 2004(#2411 of 13278)
  • (Message has been moved to Only by Kirsten B., February 14, 2004(#2412 of 13278)
  • I'm making a lemon raspberry version of the marmalade by Marya, February 14, 2004(#2413 of 13278)
  • All the cakes sound wonderful.Mr. Paw has been on by tigrpaw, February 15, 2004(#2414 of 13278)
  • I made three batter breads from The Bread Bible by Fiksu, February 15, 2004(#2415 of 13278)
  • Good to know, Fiksu, especially because I already have by tigrpaw, February 15, 2004(#2416 of 13278)
  • Tigrpaw, be sure he looks up the correction to the rye by Curie Tournesol, February 15, 2004(#2417 of 13278)
  • Tigrpaw, it may not be rye bread like you or Mr. Paw are by Fiksu, February 15, 2004(#2418 of 13278)
  • I came up with the Insanity Rose designation. Looking at by J-Ro, February 15, 2004(#2419 of 13278)
  • I came up with the Insanity Rose by tigrpaw, February 15, 2004(#2420 of 13278)
  • What's particularly insane is her insistance on things by Fiksu, February 16, 2004(#2421 of 13278)
  • I haven't tried any of the recipes yet, by J-Ro, February 16, 2004(#2422 of 13278)
  • I still think her buttercreams are needlessly by Julia M, February 16, 2004(#2423 of 13278)
  • I Heart Rose. Made the always-excellent all downy by Crispy Girl, February 16, 2004(#2424 of 13278)
  • But I don't have a good kitchen by Curie Tournesol, February 16, 2004(#2425 of 13278)
  • It's on my list! I just hate shopping. We do have an by Fiksu, February 16, 2004(#2426 of 13278)
  • I hate shopping too, so I got mine on Ebay. ;-)A by Curie Tournesol, February 16, 2004(#2427 of 13278)
  • Ah. I thought it was about 3 t. But, like I said, by Fiksu, February 16, 2004(#2428 of 13278)
  • Even more insane: Who has a half by Liadan, February 16, 2004(#2429 of 13278)
  • I have a half-tablespoon -- it's one of the few that by rms, February 16, 2004(#2430 of 13278)
  • Half tablespoon = 1 1/2 teaspoons. Why doesn't she just by tigrpaw, February 16, 2004(#2431 of 13278)
  • Because if you're into the cult enough to be reading by Alizarin, February 16, 2004(#2432 of 13278)
  • Has anyone tried the Sunset recipe for macaroons posted by Racehorse, March 14, 2004(#2433 of 13278)
  • Racehorse, check any of the Jewish cooking sites, or by AnitaB, April 16, 2004(#2434 of 13278)
  • You should make my Aunt LaRue's chocolate pie, Anita. by Julia M, April 16, 2004(#2435 of 13278)
  • I don't have much experience with that kind of pie, but by Marya, April 16, 2004(#2436 of 13278)
  • It would be very important to bring all of them over to by J-Ro, April 16, 2004(#2437 of 13278)
  • It would be very important to bring all by AnitaB, April 16, 2004(#2438 of 13278)
  • I don't think it works as a concept. Chocolate chip by J-Ro, April 16, 2004(#2439 of 13278)
  • I don't think it will be that interesting, for the by Julia M, April 16, 2004(#2440 of 13278)
  • Why don't you make a sort of graham cracker crust, but by Reggae Junkie, April 16, 2004(#2441 of 13278)
  • Reggae, that sounds tasty, and my original thought was by AnitaB, April 16, 2004(#2442 of 13278)
  • You could make a bar cookie with chocolate chip dough by Julia M, April 16, 2004(#2443 of 13278)
  • Julia, we're beginning to think alike. Please see my by AnitaB, April 16, 2004(#2444 of 13278)
  • I agree that the unknown qualities of a chocolate chip by Marya, April 16, 2004(#2445 of 13278)
  • You could make Aunt LaRue's chocolate pie, but with by Julia M, April 16, 2004(#2446 of 13278)
  • You could just take muffin cups and put a chocolate chip by Marya, April 16, 2004(#2447 of 13278)
  • I just saw your edit. I don't think chocolate by Julia M, April 16, 2004(#2448 of 13278)
  • You could just take muffin cups and by AnitaB, April 16, 2004(#2449 of 13278)
  • My mother and I once tried to make an ice cream pie for by Cath, April 16, 2004(#2450 of 13278)
  • What would happen if you rolled the bottom crust out of by Alizarin, April 17, 2004(#2451 of 13278)
  • I tried a recipe once for a brownie-type batter that was by Brigit M, April 17, 2004(#2452 of 13278)
  • chocolate or chocolate-chip biscuits make a really nice by kalika, April 17, 2004(#2453 of 13278)
  • I think I might be done with Nigella's baking recipes. by VanPear, April 17, 2004(#2454 of 13278)
  • VAN! Try my cupcake recipe! Okay, it's a Cook's by Jillian PlicPlic, April 17, 2004(#2455 of 13278)
  • (Message has been moved to All by CalGal, April 17, 2004(#2456 of 13278)
  • by CalGal, April 17, 2004(#2457 of 13278)
  • Can I substitute dried cranberries for fresh ones in by Alice CK, April 17, 2004(#2458 of 13278)
  • I think it's probably fine to use dried without by Babylon Sister, April 17, 2004(#2459 of 13278)
  • I would probably soak them in hot water, but it isn't by sweet pea, April 17, 2004(#2460 of 13278)
  • Jillian: okay; I by VanPear, April 17, 2004(#2461 of 13278)
  • I baked a yellow cake from scratch last night, at my by Racehorse, April 18, 2004(#2462 of 13278)
  • I love crispy cake edges. Race, where is the recipe by Babylon Sister, April 18, 2004(#2463 of 13278)
  • It was from Betty Crocker, and couldn't be easier. You by Racehorse, April 18, 2004(#2464 of 13278)
  • Scratch yellow cake is one of my all-time favorite cozy by Ally C, April 18, 2004(#2465 of 13278)
  • Ha! We still have plenty by Racehorse, April 18, 2004(#2466 of 13278)
  • Yellow cake with broiled peanut butter by VanPear, April 18, 2004(#2467 of 13278)
  • Here to testify that Jillian's cupcake recipe is indeed by Cath, April 18, 2004(#2468 of 13278)
  • VanPear, you can't mention broiled peanut butter by Fiksu, April 19, 2004(#2469 of 13278)
  • I think the Pear uses a Betty Crocker recipe, but by VanPear, April 19, 2004(#2470 of 13278)
  • Mmmm! Brilliant, thank by Fiksu, April 19, 2004(#2471 of 13278)
  • Aunt LaRue's pie was a complete success. Julia, was by AnitaB, April 20, 2004(#2472 of 13278)
  • Cath, if one liked coconut cakes I'm sure the mango by Crispy Girl, April 20, 2004(#2473 of 13278)
  • Julia, was that yours? Thank by Julia M, April 20, 2004(#2474 of 13278)
  • Cath, is Canadian Living online, or would you be willing by SusanK, April 20, 2004(#2475 of 13278)
  • Susan, I think the Canadian Living website doesn't post by Cath, April 20, 2004(#2476 of 13278)
  • Thanks, Cath, I appreciate that. I am a fool for all by SusanK, April 21, 2004(#2477 of 13278)
  • I have question about a cobbler recipe I am making by Elizabeth K, April 24, 2004(#2478 of 13278)
  • Elizabeth, I make cobblers using any basic biscuit by Ally C, April 24, 2004(#2479 of 13278)
  • Potato flour is more like cornstarch than regular flour. by Julia M, April 24, 2004(#2480 of 13278)
  • Julia said exactly what I was about to. Flour will work by JennyD, April 24, 2004(#2481 of 13278)
  • So just use flour in the same amounts as the potato by Elizabeth K, April 24, 2004(#2482 of 13278)
  • In the filling, yes. It's hard to say about the topping by JennyD, April 24, 2004(#2483 of 13278)
  • Don't use the crust recipe at all. Make the fruit part by J-Ro, April 24, 2004(#2484 of 13278)
  • How do I make a regular biscuit topping or a crumble by Elizabeth K, April 24, 2004(#2485 of 13278)
  • J-Ro posted by Julia M, April 24, 2004(#2486 of 13278)
  • Thanks by Elizabeth K, April 24, 2004(#2487 of 13278)
  • A little oatmeal and chopped nuts (pecans, almonds, by JennyD, April 24, 2004(#2488 of 13278)
  • Susan, I finally got around to posting the coconut cake by Cath, April 24, 2004(#2489 of 13278)
  • Thanks, Cath. Coconut cake is my mother's absolute by SusanK, April 24, 2004(#2490 of 13278)
  • I will, indeed. The magazine suggests making it for by Cath, April 24, 2004(#2491 of 13278)
  • Elizabeth, I posted a recipe for peach cobbler in Only by J-Ro, April 25, 2004(#2492 of 13278)
  • Just wanted to report back that my dish was a hit. I by Elizabeth K, April 25, 2004(#2493 of 13278)
  • I got by Mostone, April 26, 2004(#2494 of 13278)
  • Like this! by CalGal, April 28, 2004(#2495 of 13278)
  • I baked the Betty Crocker yellow cake again, with the by Racehorse, April 30, 2004(#2496 of 13278)
  • Race, you can get a glass cake stand for $10-15 at by Crispy Girl, April 30, 2004(#2497 of 13278)
  • Yeah, I see it on the Target website. I could probably by Racehorse, April 30, 2004(#2498 of 13278)
  • Well, I went to Target and got this: by Racehorse, April 30, 2004(#2499 of 13278)
  • Looks exactly like mine. Maybe I need to bake a cake by Crispy Girl, April 30, 2004(#2500 of 13278)
  • Yes--you both need to bake cakes. Then take them to the by Cilantro, April 30, 2004(#2501 of 13278)
  • I baked a chocolate sour cream cake last night. I by Racehorse, May 03, 2004(#2502 of 13278)
  • Does anyone have a good plain scone recipe? I'm pining by Anna Trueblood, May 03, 2004(#2503 of 13278)
  • There are a bunch posted in Only Recipes, I by J-Ro, May 03, 2004(#2504 of 13278)
  • Nope, just a pumpkin one and 2 deleted posts. by Anna Trueblood, May 03, 2004(#2505 of 13278)
  • Ok, ok I'll post by J-Ro, May 03, 2004(#2506 of 13278)
  • Thanks! I may even make them by Anna Trueblood, May 03, 2004(#2507 of 13278)
  • Thanks J-Ro. I even have all of the ingredients at by Anna Trueblood, May 03, 2004(#2508 of 13278)
  • I'm here to report that I made the by Cath, May 05, 2004(#2509 of 13278)
  • Hey, that sounds yummy. I haven't had a coconut cake in by Curie Tournesol, May 05, 2004(#2510 of 13278)
  • Cath, you must think I'm your TPW stalker. Since, hey, by julieb, May 06, 2004(#2511 of 13278)
  • I'm glad the cake worked for you -- I think I would by Cath, May 07, 2004(#2512 of 13278)
  • For last night's dinner, the Pear baked a chocolate by VanPear, May 10, 2004(#2513 of 13278)
  • by CalGal, June 03, 2004(#2514 of 13278)
  • I'm going to defrost the yummy pistachio buttercream by VanPear, June 09, 2004(#2515 of 13278)
  • Plain yellow if you want to showcase the icing, but it by Curie Tournesol, June 09, 2004(#2516 of 13278)
  • I was thinking a lovely almond crunch cake, but yeah, by Reggae Junkie, June 09, 2004(#2517 of 13278)
  • Mmm. I think the Cake Bible has a good yellow one we by VanPear, June 09, 2004(#2518 of 13278)
  • The Cake Bible's "all-occasion downy yellow butter cake" by Brigit M, June 09, 2004(#2519 of 13278)
  • Yes, all-occasion downy yellow butter cake. Love by Crispy Girl, June 09, 2004(#2520 of 13278)
  • just as a head's up MY birthday is a month and five days by Ellie Mayhem, June 09, 2004(#2521 of 13278)
  • Hmm. I don't have an exact recipe because I usually by Reggae Junkie, June 09, 2004(#2522 of 13278)
  • I can't do math, but thought I'd add in that my birthday by sweet pea, June 09, 2004(#2523 of 13278)
  • I'm a Cancer, with, according to the retired Australian by Ellie Mayhem, June 09, 2004(#2524 of 13278)
  • My birthday is July 17th, and it will be my first year by Reggae Junkie, June 09, 2004(#2525 of 13278)
  • I was thinking about making Della Rose's all-downy by Crispy Girl, June 09, 2004(#2526 of 13278)
  • I just made the freeform fruit tart from the last issue by AnneS, June 09, 2004(#2527 of 13278)
  • Anne, I haven't but I read that recipe and was curious by Sara S, June 09, 2004(#2528 of 13278)
  • I've done it, a good help is flattening the butter like by Ellie Mayhem, June 09, 2004(#2529 of 13278)
  • Hey Ellie, do we have the same birthday? Bastille by Julia M, June 09, 2004(#2530 of 13278)
  • My favorite cake is orange with whipped cream and by Ellie Mayhem, June 09, 2004(#2531 of 13278)
  • the same birthday? Bastille by Alizarin, June 09, 2004(#2532 of 13278)
  • actually, I by Ellie Mayhem, June 09, 2004(#2533 of 13278)
  • I was going to suggest a cake shaped like a by Alice CK, June 09, 2004(#2534 of 13278)
  • Fraisage is part of the Julia Child tart crust recipe, by Marya, June 09, 2004(#2535 of 13278)
  • An older Cook's Illustrated (2000, I think) has a pate by Fiksu, June 09, 2004(#2536 of 13278)
  • Cool, would you mind posting by Marya, June 09, 2004(#2537 of 13278)
  • Sure thing. Some time this by Fiksu, June 09, 2004(#2538 of 13278)
  • Thanks for the summary, RJ--I'll bookmark that for later by VanPear, June 09, 2004(#2539 of 13278)
  • There's an even older Cook's Illustrated by Crispy Girl, June 09, 2004(#2540 of 13278)
  • I bought three kinds of White Lily flour while I was on by J-Ro, June 11, 2004(#2541 of 13278)
  • J-Ro, let me know when you run out of White Lily--we can by Crispy Girl, June 11, 2004(#2542 of 13278)
  • I was thinking, hmm, mailing pounds of a white by Ellie Mayhem, June 11, 2004(#2543 of 13278)
  • That's why I'll put J-Ro's address as the sender & by Crispy Girl, June 11, 2004(#2544 of 13278)
  • What the hell is White Lily by Racehorse, June 11, 2004(#2545 of 13278)
  • Very soft low-gluten flour, excellent for by Curie Tournesol, June 11, 2004(#2546 of 13278)
  • The fraisage was easy (well, at least the way I did it by AnneS, June 11, 2004(#2547 of 13278)
  • Why is it available in Alabama, and not in by Racehorse, June 11, 2004(#2548 of 13278)
  • How many people in Berkeley think of biscuits as a by Curie Tournesol, June 11, 2004(#2549 of 13278)
  • How many people anywhere think there is only one by Racehorse, June 11, 2004(#2550 of 13278)
  • Plenty if they don't really bake.You can buy by Curie Tournesol, June 11, 2004(#2551 of 13278)
  • How many people anywhere think there is by J-Ro, June 11, 2004(#2552 of 13278)
  • Perhaps you need to make friends with a store owner or by Racehorse, June 11, 2004(#2553 of 13278)
  • Help! Anyone have a recipe for a bar, cookie, or other by Deborah Quest, June 11, 2004(#2554 of 13278)
  • I'd think those bar cookies that contain peanut butter, by Marya, June 11, 2004(#2555 of 13278)
  • Congo bars? I was thinking that might work. Anyone by Deborah Quest, June 11, 2004(#2556 of 13278)
  • How about by karijo, June 11, 2004(#2557 of 13278)
  • Or coconut dream bars? Which do people think would keep by Deborah Quest, June 11, 2004(#2558 of 13278)
  • This is my "kept in my head" recipe for 7 layer by Alison, June 11, 2004(#2559 of 13278)
  • Thank you so much, Marya, Alison, and karijo. Do you by Deborah Quest, June 11, 2004(#2560 of 13278)
  • Those raisin bars are good for travel too. Sorry, I by Alison, June 11, 2004(#2561 of 13278)
  • Yep: melt the butter first, mash in the graham cracker by Alison, June 11, 2004(#2562 of 13278)
  • My grandmother kept that recipe in her by Deborah Quest, June 11, 2004(#2563 of 13278)
  • Call her, Deborah!Did you see my edit by Alison, June 11, 2004(#2564 of 13278)
  • Deborah, I think the 7-layer bars might melt, since they by karijo, June 11, 2004(#2565 of 13278)
  • Rice Krispie by Pegasus, June 11, 2004(#2566 of 13278)
  • Brownies don't keep well? Chocolate chip by CalGal, June 11, 2004(#2567 of 13278)
  • Seems like the chips might melt.Staying with the by Alizarin, June 11, 2004(#2568 of 13278)
  • Well, I've made the 7-layer bars (hybrid of Alison and by Deborah Quest, June 11, 2004(#2569 of 13278)
  • Oatmeal cranberry walnut by Lila Jones, June 11, 2004(#2570 of 13278)
  • DQ, you could Google a recipe for ANZAC biscuits. They by Lizzie T., June 11, 2004(#2571 of 13278)
  • Oatmeal cranberry walnut by Deborah Quest, June 11, 2004(#2572 of 13278)
  • From Google: by Deborah Quest, June 11, 2004(#2573 of 13278)
  • I do at home, DQ, I'll post it later. Despite the by Lila Jones, June 11, 2004(#2574 of 13278)
  • My grandmother mailed me Rice Krispie Treats and they by Pegasus, June 11, 2004(#2575 of 13278)
  • ANZAC biscuits are really good and travel well. I send by GeeJay, June 11, 2004(#2576 of 13278)
  • Energy Balls:24 dried figs 1/3 cup by Lori Dee, June 11, 2004(#2577 of 13278)
  • Deborah, give by Davies, June 12, 2004(#2578 of 13278)
  • The cakes are cooling, the coconut pastry cream is by VanPear, June 12, 2004(#2579 of 13278)
  • Ooh, mango buttercream....yum.Deborah, here's the by Lila Jones, June 12, 2004(#2580 of 13278)
  • Ooh, Van, lucky you!I just made a batch of by Cath, June 12, 2004(#2581 of 13278)
  • I need voices of baking wisdom to tell me that 6 by melisub, June 12, 2004(#2582 of 13278)
  • If you don't have cake for everyone, that's by CalGal, June 12, 2004(#2583 of 13278)
  • Yeah- you might be able to get away with that if it's by Brigit M, June 12, 2004(#2584 of 13278)
  • Unless they think carrot cake is not actually cake, by Krista, June 12, 2004(#2585 of 13278)
  • If it's birthday cake, will there be a ceremonial by Alice CK, June 12, 2004(#2586 of 13278)
  • I agree. Alice, could you check the formatting thread by CalGal, June 12, 2004(#2587 of 13278)
  • Okay.Speaking of baking, I am going to make by Alice CK, June 12, 2004(#2588 of 13278)
  • I would totally pick cobbler over cake. Clearly Melisub by JennyD, June 13, 2004(#2589 of 13278)
  • Wow, thanks everyone for the second wave of recipes by Deborah Quest, June 13, 2004(#2590 of 13278)
  • Well, there was one half pan of cobbler left, and about by melisub, June 13, 2004(#2591 of 13278)
  • That cake I got for B.'s graduation, the one with half by Lori Dee, June 13, 2004(#2592 of 13278)
  • It sounds delicious, Lori, and I loved the description by melisub, June 13, 2004(#2593 of 13278)
  • Melisub, post pictures for us! I'd love to see your by Curie Tournesol, June 13, 2004(#2594 of 13278)
  • Oops, by Curie Tournesol, June 13, 2004(#2595 of 13278)
  • Great save, Curie! The cake sounds delicious.The by melisub, June 14, 2004(#2596 of 13278)
  • I think simple wedding cakes that are good far outshine by Curie Tournesol, June 14, 2004(#2597 of 13278)
  • I haven't worked with marzipan much at all, but my by melisub, June 14, 2004(#2598 of 13278)
  • I would love to take some cake-decorating classes and by Jillian PlicPlic, June 14, 2004(#2599 of 13278)
  • I think classes would be fun, too. I did my by Brigit M, June 14, 2004(#2600 of 13278)
  • Basketweave is really easy, Brigit. I learned it in a by J-Ro, June 14, 2004(#2601 of 13278)
  • Hmm, I should give it a try after we by Brigit M, June 14, 2004(#2602 of 13278)
  • I bet it's hard to make money at it as a business. A lot by Marya, June 14, 2004(#2603 of 13278)
  • I would never do it as a business. Every time I've made by J-Ro, June 14, 2004(#2604 of 13278)
  • I agree with J-Ro. I've done 12 weddings now. I was paid by melisub, June 14, 2004(#2605 of 13278)
  • I wouldn't want to do it for money, I don't think. by Brigit M, June 14, 2004(#2606 of 13278)
  • I once heard and/or read a piece of advice about turning by Alice CK, June 14, 2004(#2607 of 13278)
  • Also, I know that one reason I enjoy making "fancy" by melisub, June 14, 2004(#2608 of 13278)
  • I briefly considered a cake business, but my kitchen is by Curie Tournesol, June 14, 2004(#2609 of 13278)
  • Not to get all Cal on your ass, but do you think this by Marya, June 14, 2004(#2610 of 13278)
  • I think as a professional baker, it'd certainly help to by Curie Tournesol, June 14, 2004(#2611 of 13278)
  • I think the big time requirement would be the decorating by Alizarin, June 14, 2004(#2612 of 13278)
  • Not to get all Cal on your ass, but do by Jillian PlicPlic, June 14, 2004(#2613 of 13278)
  • Yep, that was to you. Just by Marya, June 14, 2004(#2614 of 13278)
  • I need to go post in the Jobs thread more. I HAVE a by Jillian PlicPlic, June 14, 2004(#2615 of 13278)
  • No way! You must reveal all.I liked the by Marya, June 14, 2004(#2616 of 13278)
  • I liked the J-Ro pie because the strawberries were still by JennyD, June 14, 2004(#2617 of 13278)
  • They're uncooked in a strawberry tart, too. It's just a by Marya, June 14, 2004(#2618 of 13278)
  • Obviously, the only solution is to have by JennyD, June 14, 2004(#2619 of 13278)
  • I only hope that getting a bit too dried out over the by Jillian PlicPlic, June 15, 2004(#2620 of 13278)
  • Urgent help needed!If I defrost my buttercream by VanPear, June 15, 2004(#2621 of 13278)
  • I usually find or make an alternate filling or frosting by Marya, June 15, 2004(#2622 of 13278)
  • All-occasion downy yellow + pistachio by VanPear, June 15, 2004(#2623 of 13278)
  • Hmm, I wonder what goes with pistachio? Is it by Marya, June 15, 2004(#2624 of 13278)
  • You could put a very thin layer on the outsides and then by Curie Tournesol, June 15, 2004(#2625 of 13278)
  • Apricot and pistachio is also kind of classic. If you by Marya, June 15, 2004(#2626 of 13278)
  • I'm embarrassed to report: crisis averted. Apparently by VanPear, June 15, 2004(#2627 of 13278)
  • Oh, good. I've certainly panicked that particular panic, by Marya, June 15, 2004(#2628 of 13278)
  • I made Insanity Rose's chocolate angel food cake for by VanPear, June 21, 2004(#2629 of 13278)
  • Overbeating the egg whites could have done it, but more by J-Ro, June 21, 2004(#2630 of 13278)
  • The whole idea of chocolate angel food cake sounds by Lila Jones, June 21, 2004(#2631 of 13278)
  • Angel food cake is a flawed concept altogether, but my by J-Ro, June 21, 2004(#2632 of 13278)
  • I don't get "chocolate angel food cake." To me, by Racehorse, June 21, 2004(#2633 of 13278)
  • I love angel food cake, but adding any flavor to it by Lila Jones, June 21, 2004(#2634 of 13278)
  • According to Rose, the cocoa is supposed to offset the by VanPear, June 21, 2004(#2635 of 13278)
  • I made a yellow cake for the first time this weekend and by chlucy, June 21, 2004(#2636 of 13278)
  • What recipe did you by Racehorse, June 21, 2004(#2637 of 13278)
  • You may not have beaten it enough, the shortening may by J-Ro, June 21, 2004(#2638 of 13278)
  • As a data point, of all the yellow cakes I've made by Racehorse, June 21, 2004(#2639 of 13278)
  • Racehorse, it was a "Basic 1-2-3-4" cake (which makes a by chlucy, June 21, 2004(#2640 of 13278)
  • I'm having good results with Betty Crocker recipes, but by Racehorse, June 21, 2004(#2641 of 13278)
  • It's flavorless because you made it with shortening. by J-Ro, June 21, 2004(#2642 of 13278)
  • When I made the BC cakes, I used butter-flavor by Racehorse, June 21, 2004(#2643 of 13278)
  • J-Ro, even with the butter flavored shortening? I avoid by chlucy, June 21, 2004(#2644 of 13278)
  • Shortening just has that very bland undertone. I don't by J-Ro, June 21, 2004(#2645 of 13278)
  • even with the butter flavored by CalGal, June 22, 2004(#2646 of 13278)
  • Rose's chocolate angel food works great for me, though by Brigit M, June 22, 2004(#2647 of 13278)
  • I think you either have the BF Crisco appreciation gene, by Racehorse, June 22, 2004(#2648 of 13278)
  • I've made Rose's chocolate angel food cake a few times. by Curie Tournesol, June 22, 2004(#2649 of 13278)
  • I've only had it a couple of time, and I think I just by Racehorse, June 22, 2004(#2650 of 13278)
  • Ok, so Ben's requested a spice and fruit (and almond) by Ase, June 24, 2004(#2651 of 13278)
  • I'd like the recipe, actually, if only for the almond by Marya, June 24, 2004(#2652 of 13278)
  • Marya, I posted it (with a link to Camille Glenns book) by Ase, June 24, 2004(#2653 of 13278)
  • Okay, so I bought this pan at Crate & Barrel: by Alice CK, June 24, 2004(#2654 of 13278)
  • I agree with powdered sugar, though I'd probably be by J-Ro, June 24, 2004(#2655 of 13278)
  • I wonder if you could do that apple cake of J-Ro's in by Marya, June 24, 2004(#2656 of 13278)
  • I might go so far as to frost the centers in yellow by Alice CK, June 24, 2004(#2657 of 13278)
  • Is J-Ro's apple cake in the Recipes by Alice CK, June 24, 2004(#2658 of 13278)
  • It is, and it has a caramel glaze, not icing, but I by Marya, June 24, 2004(#2659 of 13278)
  • I found it. But isn't a bundt cake pretty big? Oh by Alice CK, June 24, 2004(#2660 of 13278)
  • Also: damn, J-Ro has posted a lot of recipes in that by Alice CK, June 24, 2004(#2661 of 13278)
  • by J-Ro, June 24, 2004(#2662 of 13278)
  • Forty-six, dude. Not that I'm complaining, mind you. by Alice CK, June 24, 2004(#2663 of 13278)
  • Forty-six, and they are all great. by J-Ro, June 24, 2004(#2664 of 13278)
  • I don't think you're a slacker, Alice. I'm a slacker -- by Davies, June 24, 2004(#2665 of 13278)
  • Alice, I'm glad you succumbed to the pan. I keep by Crispy Girl, June 24, 2004(#2666 of 13278)
  • I don't crave the flowery ones, but the castle ones are by Marya, June 24, 2004(#2667 of 13278)
  • The castle ones are way cool. I want them all--I can't by Crispy Girl, June 24, 2004(#2668 of 13278)
  • Spray on color?I have the daisy and rose and a by melisub, June 24, 2004(#2669 of 13278)
  • This isn't an affiliate link because KA doesn't have an by Crispy Girl, June 24, 2004(#2670 of 13278)
  • Hmm. Have you used by melisub, June 24, 2004(#2671 of 13278)
  • I haven't tried it yet. I'm chicken to try much more by Crispy Girl, June 24, 2004(#2672 of 13278)
  • I'm making the wedding cakes for a sort of funky wedding by melisub, June 24, 2004(#2673 of 13278)
  • I don't know about that spray-on color. For a tattoo by J-Ro, June 24, 2004(#2674 of 13278)
  • Do you suppose that's what they use when they make the by melisub, June 24, 2004(#2675 of 13278)
  • It's not.The photos are printed on special icing by Alizarin, June 24, 2004(#2676 of 13278)
  • Thanks for the by melisub, June 24, 2004(#2677 of 13278)
  • You're welcome. It's pretty cool by Alizarin, June 24, 2004(#2678 of 13278)
  • I starting making banana bread yesterday and then by VanPear, June 24, 2004(#2679 of 13278)
  • Has anyone made Insanity Rose's Creme Ivoire? How well by melisub, June 25, 2004(#2680 of 13278)
  • I've always wanted to make it, but could never find good by Curie Tournesol, June 25, 2004(#2681 of 13278)
  • I think it will melt as faithlessly as buttercream, by J-Ro, June 25, 2004(#2682 of 13278)
  • I think I won't try it this time. It's a 40 minute by melisub, June 25, 2004(#2683 of 13278)
  • I tried to make LC's by Ellie Mayhem, June 28, 2004(#2684 of 13278)
  • That's odd, that recipe has never failed for me. The by LC, June 29, 2004(#2685 of 13278)
  • just plain ole' rolled oats. It just seemed like it by Ellie Mayhem, June 29, 2004(#2686 of 13278)
  • We have an outrageous number of ripe or by VanPear, June 30, 2004(#2687 of 13278)
  • I have a recipe--maybe in one of Deborah Madison's by melisub, June 30, 2004(#2688 of 13278)
  • OMG, zillions of black raspberries? You lucky dog. by J-Ro, June 30, 2004(#2689 of 13278)
  • Mmmm, cornmeal cake sounds good.So does the fruit by VanPear, June 30, 2004(#2690 of 13278)
  • Van, you should bring the berries to my house. We can by Crispy Girl, June 30, 2004(#2691 of 13278)
  • Banana cake with mango sounds gross. The banana with by maria, June 30, 2004(#2692 of 13278)
  • Ooh--cream cheese frosting is highly decorate-able, too. by Crispy Girl, June 30, 2004(#2693 of 13278)
  • Cream cheese frosting is what my mom always put on by melisub, June 30, 2004(#2694 of 13278)
  • Wouldn't some liquer whipped cream just be grand by Ellie Mayhem, June 30, 2004(#2695 of 13278)
  • I've learned something today. I'd never heard of banana by Crispy Girl, June 30, 2004(#2696 of 13278)
  • not even with rum extract? Cream Cheese frosting seems by Ellie Mayhem, June 30, 2004(#2697 of 13278)
  • The banana cake's pretty light--I think it can stand by Crispy Girl, June 30, 2004(#2698 of 13278)
  • So get this, my Posh grandmother who is the best cook I by Ellie Mayhem, June 30, 2004(#2699 of 13278)
  • I wound up frosting the lemon layer cake I made for the by melisub, June 30, 2004(#2700 of 13278)
  • did you use an epicurious recipe? that seems very by Ellie Mayhem, June 30, 2004(#2701 of 13278)
  • Oh meli, that sounds beyond divine.Ellie, Jello by Krista, June 30, 2004(#2702 of 13278)
  • Ellie, do you have the by Racehorse, June 30, 2004(#2703 of 13278)
  • I've got some very ripe bananas so I was going to try to by chlucy, June 30, 2004(#2704 of 13278)
  • Is that to me? If so, no, I made it up. The first by melisub, June 30, 2004(#2705 of 13278)
  • I don't know what is worse, tha Gammie KNOWINGLY let me by Ellie Mayhem, June 30, 2004(#2706 of 13278)
  • It was to Ellie, but I'll take any good, simple cake by Racehorse, June 30, 2004(#2707 of 13278)
  • I was actually answering Ellie, I think--I'm very slow by melisub, June 30, 2004(#2708 of 13278)
  • Race, as far as I know just make the Orange Supreme box by Ellie Mayhem, June 30, 2004(#2709 of 13278)
  • I think I somehow put in too much baking soda. But by Racehorse, June 30, 2004(#2710 of 13278)
  • chlucy, your banana muffins will be fine. I'd check by Crispy Girl, June 30, 2004(#2711 of 13278)
  • Thanks Crispy Girl, I wasn't sure if I should change the by chlucy, June 30, 2004(#2712 of 13278)
  • I don't know what is worse, tha Gammie by J-Ro, June 30, 2004(#2713 of 13278)
  • You know, Phoebe Buffay did the same thing to Monica on by terrilynn, July 01, 2004(#2714 of 13278)
  • oh, I'm pretty sure she only kept it a secret from me by Ellie Mayhem, July 01, 2004(#2715 of 13278)
  • So will you make it for guests and a) tell them it's a by VanPear, July 01, 2004(#2716 of 13278)
  • eat it all by Ellie Mayhem, July 01, 2004(#2717 of 13278)
  • Oh, that's good. The guests can eat Mock Apple Pie by VanPear, July 01, 2004(#2718 of 13278)
  • There has been much talk of clafoutis of late. I've made by Andrea, July 04, 2004(#2719 of 13278)
  • I'm pretty sure they're black by Jillian PlicPlic, July 04, 2004(#2720 of 13278)
  • The clafouti by Marya, July 04, 2004(#2721 of 13278)
  • I can do that. Thanks.I will make a stonefruit by Andrea, July 04, 2004(#2722 of 13278)
  • Addendum:K reminds me that tonight's invite by Andrea, July 04, 2004(#2723 of 13278)
  • I suspect you could do it if he's got oven space. I'd by Marya, July 04, 2004(#2724 of 13278)
  • Thanks. I'm waffling now, thinking perhaps by Andrea, July 04, 2004(#2725 of 13278)
  • From a bit back, but I'm curious if by Lila Jones, July 06, 2004(#2726 of 13278)
  • I think that blackberries often come by Jillian PlicPlic, July 06, 2004(#2727 of 13278)
  • Praise the Lard, or I Was Blind-Baking, but Now I by JennyD, July 10, 2004(#2728 of 13278)
  • OK, I plan to make some almond pound cake--probably in by Marya, July 14, 2004(#2729 of 13278)
  • I would definitely just fill it with the strawberries by melisub, July 14, 2004(#2730 of 13278)
  • I was hoping you'd say that. It's pretty hot by Marya, July 14, 2004(#2731 of 13278)
  • whipped cream may not hold up to layers that well, by Ellie Mayhem, July 14, 2004(#2732 of 13278)
  • It's a pain in the ass, but you could make a boiled by Simulacra, July 14, 2004(#2733 of 13278)
  • Boiled icing on pound cake seems too heavy to me. I by melisub, July 14, 2004(#2734 of 13278)
  • I like it best with fruit and cream, glazed if you must. by Ellie Mayhem, July 14, 2004(#2735 of 13278)
  • I make poundcake in an angel food cake pan and either by Crispy Girl, July 14, 2004(#2736 of 13278)
  • Very true.I might have to bake a pound cake by melisub, July 14, 2004(#2737 of 13278)
  • My mouth is definitely watering. If I didn't have so by Crispy Girl, July 14, 2004(#2738 of 13278)
  • Oooh, white mountain icing. My mouth just spurted upon by Reggae Junkie, July 14, 2004(#2739 of 13278)
  • What about infusing the pound cake with some sort of by AnneS, July 14, 2004(#2740 of 13278)
  • Ooh, yummy Anne! That reminds me that I used to make by Ally C, July 14, 2004(#2741 of 13278)
  • That sounds delicious, but I don't know if I'll have by Marya, July 14, 2004(#2742 of 13278)
  • You can pour the stuff into the cake in advance by Alizarin, July 14, 2004(#2743 of 13278)
  • Whip the cream up, have a bowl of fresh strawberries or by Ally C, July 14, 2004(#2744 of 13278)
  • I know, but there is no advance. I'm going to go home by Marya, July 14, 2004(#2745 of 13278)
  • by Babylon Sister, July 14, 2004(#2746 of 13278)
  • Ah. Gotcha. banish the fallen by Alizarin, July 14, 2004(#2747 of 13278)
  • I'm going to have to try that, Bab Sis. Lemon is my next by Ally C, July 14, 2004(#2748 of 13278)
  • That's from "Maida Heatter's Cakes" by Maida Heatter, by Babylon Sister, July 14, 2004(#2749 of 13278)
  • It's tragic. A very tall tree that's leaning on our by Marya, July 14, 2004(#2750 of 13278)
  • The nerve.I've made BabSis's lemon cake (I'm a by Alizarin, July 14, 2004(#2751 of 13278)
  • I've seen recipes for pound cake that include "soaking by Alice CK, July 15, 2004(#2752 of 13278)
  • I think that would've helped. It was good, but a bit by Marya, July 15, 2004(#2753 of 13278)
  • I made an orange pound cake last summer with a by Alice CK, July 15, 2004(#2754 of 13278)
  • Oh, right. I forgot about the pound cake part. I made by Simulacra, July 15, 2004(#2755 of 13278)
  • I have searched the recipe threads without success for a by dirt track date, July 19, 2004(#2757 of 13278)
  • See Post #10 in the Only Recipes thread. (I had it by SusanK, July 19, 2004(#2758 of 13278)
  • Ah. Thanks. Why didn't the search engine pick it by dirt track date, July 20, 2004(#2759 of 13278)
  • Has anyone made the famous by Andrea, July 23, 2004(#2760 of 13278)
  • How about cooking down the plum pulp a little way, with by Marya, July 23, 2004(#2761 of 13278)
  • Oh, man that sounds by Andrea, July 23, 2004(#2762 of 13278)
  • Nancy's pastry chef friend also suggested roasting plums by Marya, July 23, 2004(#2763 of 13278)
  • These particular plums are all squashed, but every time by Andrea, July 23, 2004(#2764 of 13278)
  • please also remember to add a good amount of lemon to by Ellie Mayhem, July 23, 2004(#2765 of 13278)
  • Anyone still around for plum talk? I have some in my by Vix, July 24, 2004(#2766 of 13278)
  • by Marya, July 24, 2004(#2767 of 13278)
  • by Marya, July 24, 2004(#2768 of 13278)
  • I am so very much making the by Marya, July 24, 2004(#2769 of 13278)
  • I've made this by Julia M., July 24, 2004(#2770 of 13278)
  • Thanks, all. I love the sound of the plum ripple sorbet! by Vix, July 24, 2004(#2771 of 13278)
  • Andrea, I'm late to the party, but I've made that NYT by J-Ro, July 26, 2004(#2772 of 13278)
  • I made a tart today with an almond cream filling (ground by Marya, July 26, 2004(#2773 of 13278)
  • Just back from our friends' house, where the famous by Andrea, July 26, 2004(#2774 of 13278)
  • I made and had blueberry pie for the first time last by Julia M., July 26, 2004(#2775 of 13278)
  • My MIL made blueberry cake for dessert last night. The by debby, July 26, 2004(#2776 of 13278)
  • Graham crackers for the stones? Lady by Racehorse, July 26, 2004(#2777 of 13278)
  • poundcake. It's all about the pound cake by Ellie Mayhem, July 26, 2004(#2778 of 13278)
  • I'd bake a normal cake and construct the model out of by Andrea, July 26, 2004(#2779 of 13278)
  • by Marya, July 26, 2004(#2780 of 13278)
  • hmm, graham crackers or shortbread on a pound by debby, July 26, 2004(#2781 of 13278)
  • or by debby, July 26, 2004(#2782 of 13278)
  • Shortbread and pound cake are the best suggestions. You by Racehorse, July 26, 2004(#2783 of 13278)
  • plus, if you toasted the slices of poundcake, it would by Ellie Mayhem, July 26, 2004(#2784 of 13278)
  • I just don't think poundcake has the structural by Andrea, July 26, 2004(#2785 of 13278)
  • Gingerbread does hold an edge really by Marya, July 26, 2004(#2786 of 13278)
  • I think we need a cake off to determine the best by Racehorse, July 26, 2004(#2787 of 13278)
  • Sure- gingerbread, the gingerbread house variety, would by Andrea, July 26, 2004(#2788 of 13278)
  • I stand by my poundcake henge. The Tastiest Henge of by Ellie Mayhem, July 26, 2004(#2789 of 13278)
  • I think any Stonehenge cake must include tiny pagans by Racehorse, July 26, 2004(#2790 of 13278)
  • If one were to try and construct a by Fiona, July 26, 2004(#2791 of 13278)
  • Shortbread would be good.. I bet, with some judicious by GythaOgg, July 26, 2004(#2792 of 13278)
  • What about meringue? Make rectangular meringues (maybe by AnneS, July 26, 2004(#2793 of 13278)
  • Or by Rose H., July 26, 2004(#2794 of 13278)
  • Wow, what a great set of responses. I think everyone by debby, July 26, 2004(#2795 of 13278)
  • OK, so, I'm going to try CalGal's Great Aunt Helen's by Nicola O., July 27, 2004(#2796 of 13278)
  • Hazelnut shortbread for stonehenge. Use half ground by Kirsten B., July 27, 2004(#2797 of 13278)
  • I've used 2% and even 1% with no problems, by Lila Jones, July 27, 2004(#2798 of 13278)
  • POUUUNDCAKE by Ellie Mayhem, July 27, 2004(#2799 of 13278)
  • Cool, Lila. I'd hate to go to all that work and have it by Nicola O., July 27, 2004(#2800 of 13278)
  • I figure, you're adding lard. There will be plenty of by Lila Jones, July 27, 2004(#2801 of 13278)
  • Has anyone suggested poundcake for by Kirsten B., July 27, 2004(#2802 of 13278)
  • hmmm, poundcake, now there is an idea. Why didn't by debby, July 27, 2004(#2803 of 13278)
  • by Ellie Mayhem, July 27, 2004(#2804 of 13278)
  • Nicola, I don't know if you saw the conversation earlier by CalGal, July 27, 2004(#2805 of 13278)
  • Clearly, the recipe has just worn out, Cal. It was very by Jillian PlicPlic, July 27, 2004(#2806 of 13278)
  • by CalGal, July 27, 2004(#2807 of 13278)
  • No, I missed that. Is grocery store (all purpose) flour by Nicola O., July 27, 2004(#2808 of 13278)
  • Nicola, do any of your stores carry King Arthur flour? by Crispy Girl, July 27, 2004(#2809 of 13278)
  • I've seen King Arthur on mail-order lists. Haven't by Nicola O., July 27, 2004(#2810 of 13278)
  • Check out their website--there should be a store by Crispy Girl, July 27, 2004(#2811 of 13278)
  • Trader Joe and Whole Foods carry King Arthur. I will by J-Ro, July 27, 2004(#2812 of 13278)
  • King Arthur makes a bleached flour, too, so you never by shelley b, July 27, 2004(#2813 of 13278)
  • I have never seen the bleached flour, except for their by J-Ro, July 27, 2004(#2814 of 13278)
  • I didn't know they made cake flour. The regular and by melisub, July 27, 2004(#2815 of 13278)
  • by J-Ro, July 27, 2004(#2816 of 13278)
  • (Where's your trip by debby, July 27, 2004(#2817 of 13278)
  • I'm making Insanity Rose's chocolate bread right now by Julia M., July 27, 2004(#2818 of 13278)
  • Nicola, Gold Medal should be good. Buy a good lard, by CalGal, July 27, 2004(#2819 of 13278)
  • J-Ro, I know they have one type of bleached flour. by shelley b, July 27, 2004(#2820 of 13278)
  • I'm making Insanity Rose's chocolate by J-Ro, July 28, 2004(#2821 of 13278)
  • I want that right now. But I'm out of butter and that's by Ally C, July 28, 2004(#2822 of 13278)
  • I really have a lot of recipes to post that I've by J-Ro, July 28, 2004(#2823 of 13278)
  • you know what you could make out of by Ellie Mayhem, July 28, 2004(#2824 of 13278)
  • Yes, I've heard.I know, it was muffins that I by J-Ro, July 28, 2004(#2825 of 13278)
  • Yay, J-Ro!(Adding 4# butter to shopping list for by Ally C, July 28, 2004(#2826 of 13278)
  • Unless they're plum muffins, too late!The King by Marya, July 28, 2004(#2827 of 13278)
  • All of the recipes are posted now.Marya, try the by J-Ro, July 28, 2004(#2828 of 13278)
  • I will! Probably not plums, though.I just picked by Marya, July 28, 2004(#2829 of 13278)
  • Jam jam by J-Ro, July 28, 2004(#2830 of 13278)
  • I know. I feel tired just thinking about it. Maybe when by Marya, July 28, 2004(#2831 of 13278)
  • Julia M, the chocolate bread is wonderful and so very by Crispy Girl, July 28, 2004(#2832 of 13278)
  • CG, what kind of chocolate do you use for the chocolate by terrilynn, July 28, 2004(#2833 of 13278)
  • Terrilynn, the J-Ro so helpfully posted the recipe by Crispy Girl, July 28, 2004(#2834 of 13278)
  • Ok so if I wanted to make a chocolate/orange marble cake by debby, July 28, 2004(#2835 of 13278)
  • Yes, you can do that. Take about a third of the batter by J-Ro, July 28, 2004(#2836 of 13278)
  • I think I pour the orange batter in a pan and then swirl by debby, July 28, 2004(#2837 of 13278)
  • I think I pour the orange batter in a by J-Ro, July 28, 2004(#2838 of 13278)
  • whatever. they don't even taste like by Ellie Mayhem, July 28, 2004(#2839 of 13278)
  • I made Ms Its orange cake last Christmas and my family by debby, July 28, 2004(#2840 of 13278)
  • You must report so I can try it and tweak it if I gave by J-Ro, July 28, 2004(#2841 of 13278)
  • Will by debby, July 28, 2004(#2842 of 13278)
  • I don't think I've ever eaten marble cake, and by terrilynn, July 28, 2004(#2843 of 13278)
  • Terri-Lynn, the recipe calls for "Dutched" cocoa (i.e. by J-Ro, July 28, 2004(#2844 of 13278)
  • Thanks! I always do have that on hand for brownie by terrilynn, July 28, 2004(#2845 of 13278)
  • debbyJ-Ro's advice sounds good. I'd only add by MsIt, July 29, 2004(#2846 of 13278)
  • Terrilynn, I totally misunderstood what you were asking. by Crispy Girl, July 29, 2004(#2847 of 13278)
  • Isn't it blueberry cobbler that everyone raves about? Is by CalGal, August 01, 2004(#2848 of 13278)
  • JennyD, I just bought my tub of lard a husband--I mean by VanPear, August 06, 2004(#2849 of 13278)
  • Yay, Van. (I won't tell the Pear how you talk about him by JennyD, August 06, 2004(#2850 of 13278)
  • You remember JENNY saying how much better lard worked? by CalGal, August 06, 2004(#2851 of 13278)
  • Hmmm. I did a thread search on Author=CalGal by VanPear, August 06, 2004(#2852 of 13278)
  • Not just me, but yes, seriously. The virtues of lard by CalGal, August 06, 2004(#2853 of 13278)
  • I think I was just the most recent lard by JennyD, August 06, 2004(#2854 of 13278)
  • Hmmm. I read through and by VanPear, August 06, 2004(#2855 of 13278)
  • I adore lard in pie crust. It's the only fat I use for by devillishious, August 06, 2004(#2856 of 13278)
  • I brought gingersnaps into the lard discussion, as long by Brigit M, August 06, 2004(#2857 of 13278)
  • First of all, why aren't you using by VanPear, August 06, 2004(#2858 of 13278)
  • I Heart Lard it is the buttery, flakey, pigfat by Ellie Mayhem, August 06, 2004(#2859 of 13278)
  • Betty's a bozo. Animal fat is the one true way to by devillishious, August 06, 2004(#2860 of 13278)
  • It needs its own by CalGal, August 06, 2004(#2861 of 13278)
  • Van, once you stop using Crisco in baked goods (except I by J-Ro, August 06, 2004(#2862 of 13278)
  • Betty is indeed a bozo. Pay no attention. Butter by Alice CK, August 07, 2004(#2863 of 13278)
  • Does anyone have a good recipe for a chocolate souffle? by Lorelei, August 10, 2004(#2864 of 13278)
  • Lorelei, I'm pretty sure there are a couple recipes for by Crispy Girl, August 10, 2004(#2865 of 13278)
  • what you want is a molten chocolate cake, for which I by Ellie Mayhem, August 10, 2004(#2866 of 13278)
  • by Ellie Mayhem, August 10, 2004(#2867 of 13278)
  • Lorelei, you might like this Queen of Sheba cake, too. by JennyD, August 10, 2004(#2868 of 13278)
  • Rum and almonds PLUS the chocolate? Oh, by VanPear, August 10, 2004(#2869 of 13278)
  • Thanks everybody! I can't believe I forgot Ellie's by Lorelei, August 10, 2004(#2870 of 13278)
  • I use by bluestocking, August 11, 2004(#2871 of 13278)
  • It does sound delicious but not really no-fuss. At by VanPear, August 12, 2004(#2872 of 13278)
  • Eh, no frosting to deal with, ingredients I tend to have by bluestocking, August 12, 2004(#2873 of 13278)
  • When I have the urge for chocolate, I do the joy of by CalGal, August 12, 2004(#2874 of 13278)
  • Tomorrow I'm making Insanity Rose's devil's food cake by terrilynn, August 12, 2004(#2875 of 13278)
  • I'd use it. They don't have milk chocolate in them, by J-Ro, August 12, 2004(#2876 of 13278)
  • No, they don't, but there is some sugar. The ingredient by terrilynn, August 12, 2004(#2877 of 13278)
  • How much sugar does the recipe call by J-Ro, August 12, 2004(#2878 of 13278)
  • None. It's 3 sticks of butter, a pound of milk by terrilynn, August 12, 2004(#2879 of 13278)
  • I just love that kind of recipe.You should add a by J-Ro, August 12, 2004(#2880 of 13278)
  • Okey doke. We don't like extremely sweet frosting, and by terrilynn, August 12, 2004(#2881 of 13278)
  • The frosting is in no danger of being too sweet with by J-Ro, August 12, 2004(#2882 of 13278)
  • terrilynn, I put that frosting on Rose's banana cake by Crispy Girl, August 12, 2004(#2883 of 13278)
  • Since the birthday boy will be home still recuperating by terrilynn, August 12, 2004(#2884 of 13278)
  • I'm sure it'll break his by Crispy Girl, August 12, 2004(#2885 of 13278)
  • I just used those Ghiradelli double chocolate chips for by Curie Tournesol, August 13, 2004(#2886 of 13278)
  • They should be fine, then. The original recipe calls by terrilynn, August 13, 2004(#2887 of 13278)
  • I really didn't like the Ghiradelli double chocolate by Ellie Mayhem, August 13, 2004(#2888 of 13278)
  • Has anyone had any luck with meringue cookies? I'm by Simulacra, August 13, 2004(#2889 of 13278)
  • I have, but they're just not really all that good to by Ellie Mayhem, August 13, 2004(#2890 of 13278)
  • I'm going to find and post my choc chip cookie recipe. by devillishious, August 13, 2004(#2891 of 13278)
  • My failure is mainly that they don't get nice and crisp, by Simulacra, August 13, 2004(#2892 of 13278)
  • yes! I think I maybe recall using shortening one time by Ellie Mayhem, August 13, 2004(#2893 of 13278)
  • I don't like Ghirardelli chips, in general. The best by Marya, August 13, 2004(#2894 of 13278)
  • I just posted the recipe. I've never seen a Toll House by devillishious, August 13, 2004(#2895 of 13278)
  • Simulacra, weather can really affect meringues. If it's by JennyD, August 13, 2004(#2896 of 13278)
  • Sim, try a lower oven temp for much longer-- like, a few by Alizarin, August 13, 2004(#2897 of 13278)
  • There's a whole thread about chocolate chip cookies. by J-Ro, August 13, 2004(#2898 of 13278)
  • I was going to say what Jenny said about the meringues: by Ally C, August 13, 2004(#2899 of 13278)
  • and plus, they're meringue...no fat = no by Ellie Mayhem, August 13, 2004(#2900 of 13278)
  • On chocolate chip cookies--perhaps you should search the by CalGal, August 14, 2004(#2901 of 13278)
  • by CalGal, August 14, 2004(#2902 of 13278)
  • I made a Queen of Sheba cake this weekend in remembrance by Crispy Girl, August 16, 2004(#2903 of 13278)
  • Thank you all for the cookie advice on Friday. I made by Ellie Mayhem, August 16, 2004(#2904 of 13278)
  • Cookie recipes and a link in Recipes only. Or vice by Nicola O., August 16, 2004(#2905 of 13278)
  • I made julia's chocolate chip cookie by Julia M., August 16, 2004(#2906 of 13278)
  • but then it won't be puffy, not that these were. My by Ellie Mayhem, August 16, 2004(#2907 of 13278)
  • That's utterly disgusting. How could you pervert her by CalGal, August 16, 2004(#2908 of 13278)
  • because I am a bad, bad person. I did throw them away. by Ellie Mayhem, August 16, 2004(#2909 of 13278)
  • Forgiveness comes only when you reject butterflavored by CalGal, August 16, 2004(#2910 of 13278)
  • I'd throw them away too if they had butter flavored by Julia M., August 16, 2004(#2911 of 13278)
  • Utterly disgusting. What's worse is the complete lack of by CalGal, August 16, 2004(#2912 of 13278)
  • it was my first dalliance as an adult...sure I by Ellie Mayhem, August 16, 2004(#2913 of 13278)
  • Julia, I saw your CCC recipe. We have very different by devillishious, August 16, 2004(#2914 of 13278)
  • Sigh. DID YOU READ THE THREAD??It has all sorts by CalGal, August 16, 2004(#2915 of 13278)
  • No, I haven't finished it yet. I just read her recipe by devillishious, August 16, 2004(#2916 of 13278)
  • In the absence of self-rising cake flour, is it better by Ratty Ingalls Wilder, August 16, 2004(#2917 of 13278)
  • Cake flour with baking powder. What proportion is hard by J-Ro, August 16, 2004(#2918 of 13278)
  • It was Nigella's Victoria Sponge-- 1.33 cups flour and by Ratty Ingalls Wilder, August 16, 2004(#2919 of 13278)
  • I think so. I would have used cake flour plus maybe a by J-Ro, August 16, 2004(#2920 of 13278)
  • The eggs were not separated. Thanks-- I'm going to by Ratty Ingalls Wilder, August 17, 2004(#2921 of 13278)
  • It's just a guess, but I can't imagine that self-rising by J-Ro, August 17, 2004(#2922 of 13278)
  • You can get self-raising flour here in the grocery store by devillishious, August 17, 2004(#2923 of 13278)
  • You can get self-raising flour here in by J-Ro, August 17, 2004(#2924 of 13278)
  • Really, Dev? Maybe I'll have my Canadian coworker by Ratty Ingalls Wilder, August 17, 2004(#2925 of 13278)
  • I'm feeling the need to do meringue swans, but the only by Alizarin, August 20, 2004(#2927 of 13278)
  • Instructions: Lie down with a wet washcloth on your by Nicola O., August 20, 2004(#2928 of 13278)
  • They're really easy, just make sure to do the bodies by Ellie Mayhem, August 20, 2004(#2929 of 13278)
  • Heh. Even if I prommise to post pictures (of the failed by Alizarin, August 20, 2004(#2930 of 13278)
  • even if. Don't by Ellie Mayhem, August 20, 2004(#2931 of 13278)
  • We cross-posted-- I was heh-ing at Nicola. Having ones by Alizarin, August 20, 2004(#2932 of 13278)
  • well typically there aren't any wings, if you're going by Ellie Mayhem, August 20, 2004(#2933 of 13278)
  • I thought swans were made of choux by Rose H., August 20, 2004(#2934 of 13278)
  • that's what I meant, I parsed cream puff and choux by Ellie Mayhem, August 20, 2004(#2935 of 13278)
  • Am I insane by Rose H., August 20, 2004(#2936 of 13278)
  • Are you talking about big, 3D models of swans or just by devillishious, August 20, 2004(#2937 of 13278)
  • I was thinking 3D. And apparently I was thinking choux by Alizarin, August 20, 2004(#2938 of 13278)
  • Meringue swan. by Rose H., August 20, 2004(#2939 of 13278)
  • Oh, how pretty! Except it looks like it's sitting in by devillishious, August 20, 2004(#2940 of 13278)
  • Okay, that's (2939) pretty much what I've been by Alizarin, August 20, 2004(#2941 of 13278)
  • Choux swan. by Rose H., August 20, 2004(#2942 of 13278)
  • As I've said before, you may recall, don't bother. If by Ellie Mayhem, August 20, 2004(#2943 of 13278)
  • Okay, I was definitely picturing the meringue variety. by Alizarin, August 20, 2004(#2944 of 13278)
  • Ellie, I want to do them just because. Part of it's by Alizarin, August 20, 2004(#2945 of 13278)
  • by devillishious, August 20, 2004(#2946 of 13278)
  • Challenge for Alizarin: by Rose H., August 20, 2004(#2947 of 13278)
  • okay, then do this. for each swan you will need the by Ellie Mayhem, August 20, 2004(#2948 of 13278)
  • Is that really a strawberry, by Alizarin, August 20, 2004(#2949 of 13278)
  • Yup. by Rose H., August 20, 2004(#2950 of 13278)
  • Cool.Also, do-able with good knife skills and by Alizarin, August 20, 2004(#2951 of 13278)
  • Those strawberries look excellent and would be perfect by Julia M., August 20, 2004(#2952 of 13278)
  • Ahem. by Alizarin, August 20, 2004(#2953 of 13278)
  • Now, don't you wish you had just taken a nice by Nicola O., August 20, 2004(#2954 of 13278)
  • told by Ellie Mayhem, August 20, 2004(#2955 of 13278)
  • Eh. I had to learn on my own. I can afford the three by Alizarin, August 20, 2004(#2956 of 13278)
  • Nicola: by VanPear, August 21, 2004(#2957 of 13278)
  • I made Julia M's Aunt LaRue's chocolate pie yesterday. by Crispy Girl, August 23, 2004(#2958 of 13278)
  • Crispy, if you found the pie too sweet, you can by Julia M., August 23, 2004(#2959 of 13278)
  • I just discovered Julia Child's method for melting by Crispy Girl, August 23, 2004(#2960 of 13278)
  • I've always melted chocolate in a double boiler. How by CalGal, August 23, 2004(#2961 of 13278)
  • by Crispy Girl, August 23, 2004(#2962 of 13278)
  • Microwave a few seconds, remove while the chocolate by Alizarin, August 23, 2004(#2963 of 13278)
  • the microwave method has always worked well for me, as by shelley b, August 23, 2004(#2964 of 13278)
  • Oh, I don't have a microwave. You can burn it by CalGal, August 23, 2004(#2965 of 13278)
  • I don't have a microwave right now either, which is why by Crispy Girl, August 23, 2004(#2966 of 13278)
  • If you melt chocolate a lot and you have free counter by Alizarin, August 23, 2004(#2967 of 13278)
  • I have got to work on the by Marya, August 23, 2004(#2968 of 13278)
  • If you chop the chocolate finely and stir every 15 by J-Ro, August 23, 2004(#2969 of 13278)
  • I never microwave chocolate anymore, having lived by MsIt, August 23, 2004(#2970 of 13278)
  • I melt chocolate over low heat in a Pyrex pan, stirring by Alice CK, August 23, 2004(#2971 of 13278)
  • IMO it's one of the few tasks where the by CalGal, August 23, 2004(#2972 of 13278)
  • That's user error, Cal. Of course chocolate will burn by Alizarin, August 23, 2004(#2973 of 13278)
  • Don't be an ass. My point is that you can hardly tout a by CalGal, August 23, 2004(#2974 of 13278)
  • Reporting back on the Victoria Sponge recipe, I added by Ratty Ingalls Wilder, August 24, 2004(#2975 of 13278)
  • chocolate will seize if moisture is introduced, one of by shelley b, August 24, 2004(#2976 of 13278)
  • Ratty, that is great. Now write it down in the margin by J-Ro, August 24, 2004(#2977 of 13278)
  • I made two batches of chocolate chip cookies tonight. I by sweet pea, August 24, 2004(#2978 of 13278)
  • and you probably had the sense not to blaspheme and use by Ellie Mayhem, August 24, 2004(#2979 of 13278)
  • I agree with Cal on this, melting chocolate in the by MsIt, August 24, 2004(#2980 of 13278)
  • The way to solve the seizing up problem is to add more by sweet pea, August 25, 2004(#2981 of 13278)
  • I ordered a copy of Mastering the Art of French by Crispy Girl, August 25, 2004(#2982 of 13278)
  • Rose's Christmas by Alizarin, August 25, 2004(#2983 of 13278)
  • Ha! I think the same thing. I've never had the nerve to by J-Ro, August 25, 2004(#2984 of 13278)
  • I have a Barbara Strisand Christmas by Julia M., August 26, 2004(#2985 of 13278)
  • Not spelled like that you by Andrea, August 26, 2004(#2986 of 13278)
  • by dohdee, August 26, 2004(#2987 of 13278)
  • by Biscuit, August 26, 2004(#2988 of 13278)
  • by Alice CK, August 26, 2004(#2989 of 13278)
  • by Alice CK, August 26, 2004(#2990 of 13278)
  • by Biscuit, August 26, 2004(#2991 of 13278)
  • Ha! I thought that looked by Julia M., August 26, 2004(#2992 of 13278)
  • Speaking of IR, by Crispy Girl, August 26, 2004(#2993 of 13278)
  • No! I would like to, by J-Ro, August 27, 2004(#2994 of 13278)
  • Me, too.I was thumbing through Rose's by Crispy Girl, August 27, 2004(#2995 of 13278)
  • Try the filbertines, the cheese dollars, and the by Brigit M, August 29, 2004(#2996 of 13278)
  • Ooh--I love lemony! They were definitely on my list to by Crispy Girl, August 30, 2004(#2997 of 13278)
  • An online friend of mine makes her Christmas cookies by Curie Tournesol, August 30, 2004(#2998 of 13278)
  • I baked by Ellie Mayhem, September 05, 2004(#2999 of 13278)
  • I really enjoy that blueberry crisp recipe, btw. It's by CalGal, September 05, 2004(#3000 of 13278)
  • Ellie, I just printed out your scone recipe. Yum. But I by JennyD, September 06, 2004(#3001 of 13278)
  • I have a recipe for Kahlua Cinnamon brownies that I'm by Elizabeth K, September 08, 2004(#3002 of 13278)
  • I would do 2 8X8 pans, EK. Doubling brownie recipes, at by dohdee, September 08, 2004(#3003 of 13278)
  • Yeah, after I posted and thought about it some more, I by Elizabeth K, September 08, 2004(#3004 of 13278)
  • Actually, 9x13 vs. 8x8 uses the same recipe and creates by CalGal, September 08, 2004(#3005 of 13278)
  • The "cake on a stick" pan looked hilarious. I'll bet by Crispy Girl, September 08, 2004(#3006 of 13278)
  • You think? I thought that one was goofy, but you know, by CalGal, September 08, 2004(#3007 of 13278)
  • My kids love eating anything on a stick. The goofier by Crispy Girl, September 08, 2004(#3008 of 13278)
  • Well, then. Buy up! Let me know how it by CalGal, September 08, 2004(#3009 of 13278)
  • Is King Arthur an affiliate, Cal? They seem to carry a by Alizarin, September 08, 2004(#3010 of 13278)
  • Last I checked they didn't have an affiliate program. by CalGal, September 08, 2004(#3011 of 13278)
  • Cal, I've had really fantastic luck with finding cast by Ellie Mayhem, September 08, 2004(#3012 of 13278)
  • Yeah, I know, Ellie. I just resist buying more stuff. I by CalGal, September 08, 2004(#3013 of 13278)
  • But of course, let me hasten to add that all of by CalGal, September 08, 2004(#3014 of 13278)
  • OT but bear with me: Have you thought about subscription by Alizarin, September 08, 2004(#3015 of 13278)
  • I've thought about it in all sorts of contexts--pencils by CalGal, September 08, 2004(#3016 of 13278)
  • Insanity Rose fruitcake: Worth it, or should I just by Crispy Girl, September 13, 2004(#3017 of 13278)
  • Fruitcake! by dohdee, September 13, 2004(#3018 of 13278)
  • I'm baking fruitcake today! (Taking two days off of work by julieb, September 13, 2004(#3019 of 13278)
  • I have the rose-shaped bundtlette pan. I'll have to by Crispy Girl, September 13, 2004(#3020 of 13278)
  • No one should ever bother with fruitcake when there are by Deborah Quest, September 13, 2004(#3021 of 13278)
  • K's mom just called to ask me what kind of sugar you by Andrea, September 13, 2004(#3022 of 13278)
  • This link should work: by julieb, September 13, 2004(#3023 of 13278)
  • Andrea, you don't ask her what she did with the previous by J-Ro, September 13, 2004(#3024 of 13278)
  • She is a nut, J-Ro. I find it usually works best just to by Andrea, September 13, 2004(#3025 of 13278)
  • Two votes for fruitcake, 1 vote against. For the by Crispy Girl, September 13, 2004(#3026 of 13278)
  • I'm gonna guess she puts it in a high cabinet (she is by Andrea, September 13, 2004(#3027 of 13278)
  • When we packed up our kitchen a few weeks ago, I found by Julia M., September 13, 2004(#3028 of 13278)
  • How long is baking powder good by devillishious, September 13, 2004(#3029 of 13278)
  • Once opened, I think it's supposed to be not longer than by Julia M., September 13, 2004(#3030 of 13278)
  • get a cup of hot tap water, spoon a bit in, if it by Ellie Mayhem, September 13, 2004(#3031 of 13278)
  • I didn't realize soda went bad. Hmph, learn something by devillishious, September 13, 2004(#3032 of 13278)
  • Use a big Sharpie, so you can't miss the date on the by Alizarin, September 13, 2004(#3033 of 13278)
  • I'll vote for the fruitcake. Many fruitcakes are evil by Brigit M, September 14, 2004(#3034 of 13278)
  • Mmmm Fruit cake....Thanks for the reminder. I by pookie, September 14, 2004(#3035 of 13278)
  • I've decided I'm going to make both Rose and Alton's by Crispy Girl, September 14, 2004(#3036 of 13278)
  • Sorry to barge in but does anyone have a failproof by Precious, September 20, 2004(#3037 of 13278)
  • Precious, by J-Ro, September 20, 2004(#3038 of 13278)
  • J-Ro thank you so SO much!(Haven't made a cake in by Precious, September 20, 2004(#3039 of 13278)
  • What is the nature of this by J-Ro, September 20, 2004(#3040 of 13278)
  • I'm making someone a birthday by Precious, September 20, 2004(#3041 of 13278)
  • Good luck! If you can (although I recognize the urgent by J-Ro, September 20, 2004(#3042 of 13278)
  • I'll never forget this, J-Ro. I don't feel as "in a by Precious, September 20, 2004(#3043 of 13278)
  • Precious, you crack me up. Good luck with the by J-Ro, September 21, 2004(#3044 of 13278)
  • I made My Very First Pie last night, with a lard crust. by Lizzie T., September 21, 2004(#3045 of 13278)
  • Good for you, Lizzie. I find lard crusts much easier to by Crispy Girl, September 21, 2004(#3046 of 13278)
  • Precious, I'm no J-Ro but I've made perfectly tasty and by rtb, September 21, 2004(#3047 of 13278)
  • Blitzkuchen. That is a good one by J-Ro, September 21, 2004(#3048 of 13278)
  • I'm entering an apple pie-baking contest a friend is by VanPear, September 22, 2004(#3049 of 13278)
  • Crystallized ginger? Also, you can make a really pretty by Marya, September 22, 2004(#3050 of 13278)
  • Cheddar?(No, by GythaOgg, September 22, 2004(#3051 of 13278)
  • I also have a good recipe somewhere for an apple by Marya, September 22, 2004(#3052 of 13278)
  • Applesauce traditionally goes with pork, right? You by LC, September 22, 2004(#3053 of 13278)
  • Butterscotch by Marya, September 22, 2004(#3054 of 13278)
  • Mmmm...I'm leaning toward crystallized ginger, although by VanPear, September 22, 2004(#3055 of 13278)
  • You are all making me drool. That's it, I'm making an by Nancy T., September 22, 2004(#3056 of 13278)
  • Oh, good--you can try the pork one and let LC and the by VanPear, September 22, 2004(#3057 of 13278)
  • Erm.I'm dutifully searching back through this by Nancy T., September 22, 2004(#3058 of 13278)
  • Line the bottom pastry with liver. Apples go great with by devillishious, September 22, 2004(#3059 of 13278)
  • I like the Joy of Cooking basic pie crust, with half and by Marya, September 23, 2004(#3060 of 13278)
  • The Joy recipe does indeed work well with lard instead by Alizarin, September 23, 2004(#3061 of 13278)
  • Cheddar pastry or else a layer of sharp cheddar or by Kirsten B., September 23, 2004(#3062 of 13278)
  • No one appreciates my creativity (sniff).Here's a by LC, September 23, 2004(#3063 of 13278)
  • That sounds great.Because I am supposed to be by Marya, September 23, 2004(#3064 of 13278)
  • Ooh, or apricots along with some other dried fruit, like by Nancy T., September 23, 2004(#3065 of 13278)
  • That sounds kind of like the pear thing jaybird made by Marya, September 23, 2004(#3066 of 13278)
  • Apple and raisin is good, by Kirsten B., September 23, 2004(#3067 of 13278)
  • Van, I have an apple pie recipe that puts sour cream and by JennyD, September 23, 2004(#3068 of 13278)
  • Van, have you done a search on "apple pie" at by Alice CK, September 23, 2004(#3069 of 13278)
  • May I put in a plug for by Lila Jones, September 23, 2004(#3070 of 13278)
  • Oh man! Cranberries are back at the supermarket, too. by Ratty Ingalls Wilder, September 23, 2004(#3071 of 13278)
  • Don't forget the pork by Nancy T., September 23, 2004(#3072 of 13278)
  • by Alizarin, September 23, 2004(#3073 of 13278)
  • I made an apple pie last week, lard crust and all.It by pookie, September 23, 2004(#3074 of 13278)
  • I actually haven't looked for pie recipes because I by VanPear, September 23, 2004(#3075 of 13278)
  • I used the Durgin Park recipe for apple pie. Enough by Lizzie T., September 23, 2004(#3076 of 13278)
  • What is flour supposed to do in apple by Alizarin, September 23, 2004(#3077 of 13278)
  • I think it's supposed to thicken the goop inside. I only by Lizzie T., September 23, 2004(#3078 of 13278)
  • Thicken the juices.I use tapioca myself (if I'm by MsIt, September 23, 2004(#3079 of 13278)
  • Wow. One cup of sugar sounds like a lot.edit: by Lila Jones, September 23, 2004(#3080 of 13278)
  • Van, I like to use Macintosh & Ida Red by Crispy Girl, September 23, 2004(#3081 of 13278)
  • Mac's, Roma's, and Granny Smiths all make good pies. by MsIt, September 23, 2004(#3082 of 13278)
  • my best apple pie uses a combo of Jonagold, Winesap and by Ellie Mayhem, September 23, 2004(#3083 of 13278)
  • I've been using all Granny Smiths lately-- must by Alizarin, September 23, 2004(#3084 of 13278)
  • I don't even much like apple pie, but I think a by terrilynn, September 23, 2004(#3085 of 13278)
  • One cup of sugar with macs? Wasn't that by Lizzie T., September 23, 2004(#3086 of 13278)
  • Also, I grew up on sweet apple pies. I by MsIt, September 23, 2004(#3087 of 13278)
  • by Ellie Mayhem, September 23, 2004(#3088 of 13278)
  • LC, I forgot to say that I can totally envision an by Lila Jones, September 23, 2004(#3089 of 13278)
  • I make apple pies with Northern Spy apples, lemon juice, by devillishious, September 23, 2004(#3091 of 13278)
  • Where do Northern Spys fall on the sweet-to-tart by Alizarin, September 23, 2004(#3092 of 13278)
  • Spys are fairly tart and stay quite firm when cooked. by devillishious, September 23, 2004(#3093 of 13278)
  • by devillishious, September 23, 2004(#3094 of 13278)
  • okay, I'm a little dissapointed that it wasn't a pie by Ellie Mayhem, September 23, 2004(#3095 of 13278)
  • by VanPear, September 23, 2004(#3096 of 13278)
  • In contradiction of that chart, I like Golden Delicious by J-Ro, September 23, 2004(#3097 of 13278)
  • I always use Cortlands or Winesap/Staymans for pies. by Babylon Sister, September 23, 2004(#3098 of 13278)
  • We don't get those either! A couple of the guys I work by J-Ro, September 23, 2004(#3099 of 13278)
  • I've never seen Newtown Pippins or North Spy. I like to by Crispy Girl, September 23, 2004(#3100 of 13278)
  • Good lord, J-Ro. That sucks. I couldn't be happy every by Babylon Sister, September 23, 2004(#3101 of 13278)
  • I like Gravensteins, but if I can't get them Granny by Marya, September 23, 2004(#3102 of 13278)
  • We do get Mutsus, but not Cortland, Winesap, or Northern by J-Ro, September 23, 2004(#3103 of 13278)
  • Honeycrisps are the best eating apple but not so good to by Babylon Sister, September 23, 2004(#3104 of 13278)
  • The other thing I really like about Spys is they seem to by devillishious, September 23, 2004(#3105 of 13278)
  • You know, I've never really given thoughts to apple by dohdee, September 23, 2004(#3106 of 13278)
  • Maybe so, dohdee. Liam is the apple connoisseur in our by terrilynn, September 23, 2004(#3107 of 13278)
  • J-Ro, I'm shocked! You're the first person I've seen by Jillian PlicPlic, September 23, 2004(#3108 of 13278)
  • Anyone interested in a pie thread?I know I've by CalGal, September 23, 2004(#3109 of 13278)
  • Whole Foods used to do a really cool two-layer by Marya, September 23, 2004(#3110 of 13278)
  • A pie thread might be nice. My mom has told me often of by Lizzie T., September 23, 2004(#3111 of 13278)
  • There's so much pie knowledge in this thread already, by Marya, September 23, 2004(#3112 of 13278)
  • I can create links referencing it. And of course, by CalGal, September 23, 2004(#3113 of 13278)
  • If you like Mincemeat I have a pie recipe that's by Ellie Mayhem, September 23, 2004(#3114 of 13278)
  • Southern Living has an apple/pineapple pie on their by terrilynn, September 23, 2004(#3115 of 13278)
  • PP's sweet potato pecan pie gets many thumbs up in my by Kirsten B., September 23, 2004(#3116 of 13278)
  • I get ill eating sweet potato pie, every time. Bleah. by CalGal, September 23, 2004(#3117 of 13278)
  • Southern Living has an apple/pineapple by Lizzie T., September 23, 2004(#3118 of 13278)
  • My mom's mother also made coconut cream pie. My uncle by Lizzie T., September 23, 2004(#3119 of 13278)
  • not sayin' a word (re: coconut raisin pie) by Ellie Mayhem, September 23, 2004(#3120 of 13278)
  • I'll just open a box of peanut brittle by Julia M., September 23, 2004(#3121 of 13278)
  • It wasn't coconut and raisin pie! They were two by Lizzie T., September 23, 2004(#3122 of 13278)
  • Lemon chess is pretty good. But tooth-achingly sweet by Marya, September 23, 2004(#3123 of 13278)
  • by terrilynn, September 23, 2004(#3124 of 13278)
  • Julia, I'm a wuss on candy by CalGal, September 23, 2004(#3125 of 13278)
  • It's very easy and satisfying.You have to do it. by Julia M., September 23, 2004(#3126 of 13278)
  • And every year people love ... go by devillishious, September 23, 2004(#3127 of 13278)
  • Are most people starved for home-made by Julia M., September 23, 2004(#3128 of 13278)
  • I add flour, not cornstarch--I forgot to mention by CalGal, September 23, 2004(#3129 of 13278)
  • Peanut brittle is the only kind of candy I ever make, by Julia M., September 23, 2004(#3130 of 13278)
  • I hate candy making. Actually, I hate cleaning up after by devillishious, September 23, 2004(#3131 of 13278)
  • Does anyone have a good link to the butter/lard pie by Lilith, September 23, 2004(#3132 of 13278)
  • Actually, I hate cleaning up after by CalGal, September 23, 2004(#3133 of 13278)
  • Well, make carmels then. They're dead easy to clean up by MsIt, September 23, 2004(#3134 of 13278)
  • After you cut up the carAmels (heehee) don't you have to by devillishious, September 23, 2004(#3135 of 13278)
  • I like making candied peel and candied dried apricots, by J-Ro, September 23, 2004(#3136 of 13278)
  • The sugar syrup that's left over from making peanut by Julia M., September 23, 2004(#3137 of 13278)
  • Now chocolate covered cherries interest me. Or truffles. by CalGal, September 23, 2004(#3138 of 13278)
  • Or, in my case, candy that goes right to my by JayKay, September 23, 2004(#3139 of 13278)
  • Not pie, but a nice alternative for Thanksgiving: by JayKay, September 23, 2004(#3140 of 13278)
  • Truffles are very simple, if you can make ganache, you by Ellie Mayhem, September 23, 2004(#3141 of 13278)
  • After you cut up the carAmels by MsIt, September 23, 2004(#3142 of 13278)
  • Ellie stole my line. Truffles could not be by J-Ro, September 23, 2004(#3143 of 13278)
  • MsIt, I did not know that! Oh my, I just realized that by devillishious, September 23, 2004(#3144 of 13278)
  • pumpkin cheesecake, with a gingersnap by Laura Palmer, September 23, 2004(#3145 of 13278)
  • I made the pumpkin chocolate recipe with a brownie by CalGal, September 23, 2004(#3146 of 13278)
  • Chocolate cheesecake never seems chocolately enough. by J-Ro, September 23, 2004(#3147 of 13278)
  • I'm about to whip myself into a baking frenzy. by Crispy Girl, September 23, 2004(#3148 of 13278)
  • Oh, I forgot to mention that I made J-Ro's Autumn Moon by Jillian PlicPlic, September 23, 2004(#3149 of 13278)
  • I made truffles as holiday gifts a couple of years ago. by Alice CK, September 23, 2004(#3150 of 13278)
  • Also, I got awfully tired of going back by J-Ro, September 23, 2004(#3151 of 13278)
  • Laura, I will look for the recipe. If I had to bet, I'd by JayKay, September 23, 2004(#3152 of 13278)
  • Surely a little bottle of by Laura Palmer, September 23, 2004(#3153 of 13278)
  • Does anyone have a good link to the by Alizarin, September 24, 2004(#3154 of 13278)
  • botulismYeah, you're supposed by Alice CK, September 24, 2004(#3155 of 13278)
  • Start with however much flour and salt by Marya, September 24, 2004(#3156 of 13278)
  • I'll try that next time. My crusts are fine as vehicles by Alizarin, September 24, 2004(#3157 of 13278)
  • If I have some homemade pie dough that's been by VanPear, September 24, 2004(#3158 of 13278)
  • I made baked apples last night for a harvest thing at by dohdee, September 24, 2004(#3159 of 13278)
  • Dohdee, I know exactly what you mean. We'd bought pork by terrilynn, September 24, 2004(#3160 of 13278)
  • If I have some homemade pie dough by Marya, September 24, 2004(#3161 of 13278)
  • Cal, sometime next week I will post Marcella's recipe by Lizzie T., September 24, 2004(#3162 of 13278)
  • Apples and candy, two of my fall/winter favorites. Best by Ally C, September 25, 2004(#3163 of 13278)
  • Surely you've posted your recipe for that, by terrilynn, September 25, 2004(#3164 of 13278)
  • Dutifully heading to by Ally C, September 25, 2004(#3165 of 13278)
  • They also pointed out that they would by Lila Jones, September 26, 2004(#3166 of 13278)
  • I took them at their word and made normal cheesecake. by CalGal, September 26, 2004(#3167 of 13278)
  • Willya post the recipe, Cal? I have a recipe for by Babylon Sister, September 26, 2004(#3168 of 13278)
  • Here's my by CalGal, September 26, 2004(#3169 of 13278)
  • The Moosewood recipe that Cal mentions in her link and by Ruby Gospel, September 26, 2004(#3170 of 13278)
  • Great, by Babylon Sister, September 26, 2004(#3171 of 13278)
  • Do sugar cookies freeze well? I wanted to bake some by SusanK, September 26, 2004(#3172 of 13278)
  • Yes. Wrap carefully and you'll be by sweet pea, September 26, 2004(#3173 of 13278)
  • I made by Rose H., September 26, 2004(#3174 of 13278)
  • Oooh. What is in the by J-Ro, September 26, 2004(#3175 of 13278)
  • I made them with walnuts, because I couldn't find poppy by Rose H., September 26, 2004(#3176 of 13278)
  • I call that mohn strudel. I've had the walnut kind too, by J-Ro, September 26, 2004(#3177 of 13278)
  • Come to think of it, a really GFC would post the recipe, by J-Ro, September 26, 2004(#3178 of 13278)
  • But strudel is the flaky stuff, isn't it? Beigli is more by Rose H., September 26, 2004(#3179 of 13278)
  • I got the recipe from a Hungarian Jewish baker and he by J-Ro, September 26, 2004(#3180 of 13278)
  • I didn't poke, because I thought the filling would by Rose H., September 26, 2004(#3181 of 13278)
  • Mohn strudel doesn't get rolled out as thin as by Curie Tournesol, September 27, 2004(#3182 of 13278)
  • Those are nut and poppyseed rolls.Make'em every by MsIt, September 27, 2004(#3183 of 13278)
  • That looks very much like the polish pastry my grandma by JayKay, September 27, 2004(#3184 of 13278)
  • I have no familiarity with either beigli or mohn by Jillian PlicPlic, September 27, 2004(#3185 of 13278)
  • So why does honey cake--which is very good--taste like by CalGal, September 27, 2004(#3186 of 13278)
  • Same by Marya, September 27, 2004(#3187 of 13278)
  • Back to apples for a second--Cortlands are not great by PJ, September 27, 2004(#3188 of 13278)
  • I've never had issues with keeping Cortlands, as long as by Babylon Sister, September 27, 2004(#3189 of 13278)
  • Cal, please share your honey cake by Crispy Girl, September 27, 2004(#3190 of 13278)
  • It's Ariel Sharon's niece's recipe, but I'll by CalGal, September 27, 2004(#3191 of 13278)
  • Ask her if she will disengage from the by J-Ro, September 27, 2004(#3192 of 13278)
  • I dreamed I ate some of the beigli you by Rose H., September 28, 2004(#3193 of 13278)
  • J-Ro, she says she has to translate by CalGal, September 28, 2004(#3194 of 13278)
  • Don't have her do it on my account! I hate honey cake. by J-Ro, September 28, 2004(#3195 of 13278)
  • I am going to make Ellie's scones (adapted to by MsIt, October 01, 2004(#3196 of 13278)
  • Right now I'm making a double batch of Julia's Chocolate by Curie Tournesol, October 01, 2004(#3197 of 13278)
  • I'll be making my Insanity Rose fruitcake this weekend. by Crispy Girl, October 01, 2004(#3198 of 13278)
  • Ok. It needs to get cooler down here so that real by dohdee, October 01, 2004(#3199 of 13278)
  • I bought a bag of Ande's Mint chocolate chips last by Laura Palmer, October 02, 2004(#3200 of 13278)
  • So I have a question for people who actually make by pookie, October 04, 2004(#3201 of 13278)
  • pookie, how many layers are you making, and what by J-Ro, October 04, 2004(#3202 of 13278)
  • Did NOT get the scones made this weekend, but did make by MsIt, October 04, 2004(#3203 of 13278)
  • It's a four layer cake, 8 inch, 10 inch, 12 inch and 14 by pookie, October 04, 2004(#3204 of 13278)
  • I hope you take a picture! I searched on "buttercream" by J-Ro, October 04, 2004(#3205 of 13278)
  • Alton Brown made a butter cream frosting on his show a by MsIt, October 04, 2004(#3206 of 13278)
  • Alton Brown's recipes are on by Laura Palmer, October 04, 2004(#3207 of 13278)
  • I will be bringing cupcakes tomorrow to a kindergarten by Alice CK, October 04, 2004(#3208 of 13278)
  • Eggs, soy, and peanuts all should be called out on the by Alizarin, October 04, 2004(#3209 of 13278)
  • fudge, cut in funny shapes? Can't the wierd kids eat by Ellie Mayhem, October 04, 2004(#3210 of 13278)
  • Man, it is almost not worth going to cupcake by JayKay, October 04, 2004(#3211 of 13278)
  • Man, it is almost not worth going to by J-Ro, October 04, 2004(#3212 of 13278)
  • Oh. Much better, as long as they're not cantaloupe or by JayKay, October 04, 2004(#3213 of 13278)
  • Man, it is almost not worth going to by Alizarin, October 04, 2004(#3214 of 13278)
  • by Alice CK, October 04, 2004(#3215 of 13278)
  • By the way, egg-allergic boy had his birthday party on by Alice CK, October 04, 2004(#3216 of 13278)
  • You might have trouble finding frosting that doesn't say by kas, October 04, 2004(#3217 of 13278)
  • Oh for chrissakes. Make the fucking cupcakes and let the by CalGal, October 05, 2004(#3218 of 13278)
  • I just added an almond cake recipe to the file. It's the by JennyD, October 05, 2004(#3219 of 13278)
  • That must have smelled heavenly when it was by melisub, October 05, 2004(#3220 of 13278)
  • I made the Insanity Rose fruitcake last night. The by Crispy Girl, October 05, 2004(#3221 of 13278)
  • It did, Meli. Unfortunately, it didn't survive my by JennyD, October 05, 2004(#3222 of 13278)
  • Oh, Jenny, I hate the cakes that won't by Crispy Girl, October 05, 2004(#3223 of 13278)
  • Grr, I hate that, by melisub, October 05, 2004(#3224 of 13278)
  • That almond cake sounds goooood. I've never bought by VanPear, October 05, 2004(#3225 of 13278)
  • Yeah, Van. Very easy, by JennyD, October 05, 2004(#3226 of 13278)
  • Jars of almond and poppyseed filling?I am by Anne L., October 05, 2004(#3227 of 13278)
  • Cans, here. If you want, Anne, I'm sure they're by JennyD, October 05, 2004(#3228 of 13278)
  • My mom used to make that almond cake from the Solo can! by J-Ro, October 05, 2004(#3229 of 13278)
  • Jars of almond and poppyseed filling?I am by AnneS, October 07, 2004(#3230 of 13278)
  • I'm going to have to take a closer look in the baking by Anne L., October 07, 2004(#3231 of 13278)
  • Solo makes almond paste, but Odense brand is a little by J-Ro, October 07, 2004(#3232 of 13278)
  • mmmm by Ellie Mayhem, October 07, 2004(#3233 of 13278)
  • I was thinking about J-Ro's rugelach recipe.But I by melisub, October 07, 2004(#3234 of 13278)
  • I made the wedding cake and it turned out quite well. I by pookie, October 10, 2004(#3235 of 13278)
  • Oh, that sounds divine. I love by Crispy Girl, October 11, 2004(#3236 of 13278)
  • That does sound wonderful, pookie. Looking forward to by Curie Tournesol, October 11, 2004(#3237 of 13278)
  • Mr. Palmer's birthday is next week, and he's requested a by Laura Palmer, October 14, 2004(#3238 of 13278)
  • I've made a chocolate mousse cake, which was from an old by MsIt, October 15, 2004(#3239 of 13278)
  • Oh, now I want that. by Marya, October 15, 2004(#3240 of 13278)
  • I don't know what what he means, LP. I posted my Aunt by Julia M., October 15, 2004(#3241 of 13278)
  • I don't know what he means, either, Julia! But that by Laura Palmer, October 15, 2004(#3242 of 13278)
  • Please PLEASE tell me your Aunt LaRue's first name was by Ellie Mayhem, October 15, 2004(#3243 of 13278)
  • I bought new cookies sheets for the first time. My by J-Ro, October 17, 2004(#3244 of 13278)
  • J-Ro, what store carries by Alice CK, October 17, 2004(#3245 of 13278)
  • I bought them at Homechef. Williams-Sonoma has by J-Ro, October 17, 2004(#3246 of 13278)
  • Thanks! I will check them by Alice CK, October 17, 2004(#3247 of 13278)
  • I bought a wee pie pumpkin yesterday. I'd been planning by Crispy Girl, October 18, 2004(#3248 of 13278)
  • Excellent. Then you can render your own by CalGal, October 18, 2004(#3249 of 13278)
  • Uh, I don't think by Crispy Girl, October 18, 2004(#3250 of 13278)
  • I tried that one year. Perhaps it's my pie making by Rachel grrl_geek, October 19, 2004(#3251 of 13278)
  • TRied rendering your own lard or making fresh by dohdee, October 19, 2004(#3252 of 13278)
  • I'm solidly a from-scratch baker, but fresh pumpkin for by Ally C, October 19, 2004(#3253 of 13278)
  • I liked the pumpkin pie I made using home-cooked by Jillian PlicPlic, October 19, 2004(#3254 of 13278)
  • The key with using fresh pumpkin is letting it drain for by Crispy Girl, October 19, 2004(#3255 of 13278)
  • Heavy cream is key to a lot of things.I made Mr. by Laura Palmer, October 19, 2004(#3256 of 13278)
  • I cooked a pie with fresh pumpkin and didn't notice much by shelley b, October 19, 2004(#3257 of 13278)
  • I baked a more-or-less foccaccia this weekend, which by rms, October 19, 2004(#3258 of 13278)
  • I made little apple strudels for the book group. Now I by J-Ro, October 29, 2004(#3259 of 13278)
  • J-Ro, you'd better immediately try to recreate what you by Alice CK, October 29, 2004(#3260 of 13278)
  • And mail out samples. I'm just by dohdee, October 29, 2004(#3261 of 13278)
  • I honestly think one of the things that made it turn out by J-Ro, October 29, 2004(#3262 of 13278)
  • but it wasn't as if I pulled strudel dough by by Curie Tournesol, October 29, 2004(#3263 of 13278)
  • I have done it, but not in about 20 years, and not by J-Ro, October 29, 2004(#3264 of 13278)
  • In the past few weeks I have made cal's by SusanK, November 02, 2004(#3265 of 13278)
  • Hmmm, why don't you bake a bunch and send them to me, by pookie, November 05, 2004(#3266 of 13278)
  • um...I'm sure they'd make it to the by SusanK, November 05, 2004(#3267 of 13278)
  • I'm looking for a good recipe for spritz that I can use by Ellie Mayhem, November 06, 2004(#3268 of 13278)
  • Ellie, there's a recipe in the November / December by Laura Palmer, November 06, 2004(#3269 of 13278)
  • yes, please. I tried searching on the Cook's by Ellie Mayhem, November 06, 2004(#3270 of 13278)
  • Ok, I'll type it up. They do recommend using a pastry by Laura Palmer, November 06, 2004(#3271 of 13278)
  • Excellent, I actually want smaller cookies since I'm by Ellie Mayhem, November 06, 2004(#3272 of 13278)
  • Ok, cool. That's the type the recommend, so good on by Laura Palmer, November 06, 2004(#3273 of 13278)
  • Here you go: by Laura Palmer, November 06, 2004(#3274 of 13278)
  • thanks! I'll let you know in a few hours. See you in by Ellie Mayhem, November 06, 2004(#3275 of 13278)
  • Ellie, I posted the recipe my mom & I have always used by Mogget, November 06, 2004(#3276 of 13278)
  • Could you roll that same dough out and use by Ally C, November 07, 2004(#3277 of 13278)
  • I think spritz dough would be way too soft and sticky to by Julia M., November 07, 2004(#3278 of 13278)
  • Talking about sugar cookies reminded me - I've been by Julia M., November 07, 2004(#3279 of 13278)
  • Thanks for the Spritz cookie recipes. I love my cookie by Decca, November 07, 2004(#3280 of 13278)
  • Julia, that sounds like such a fun project, and a great by melisub, November 07, 2004(#3281 of 13278)
  • Decca, I just bought two very nice cookie sheets made by by J-Ro, November 07, 2004(#3282 of 13278)
  • by CalGal, November 07, 2004(#3283 of 13278)
  • Decca, I use heavy duty half sheet pans from my local by Laura Palmer, November 07, 2004(#3284 of 13278)
  • I really think that non-stick in cookie sheets is by dohdee, November 07, 2004(#3285 of 13278)
  • I agree. Cookies mostly don't stick if you just by J-Ro, November 07, 2004(#3286 of 13278)
  • What Laura said. I have commercial-quality cookie sheets by JennyD, November 08, 2004(#3287 of 13278)
  • I am pining for my mom's old battered and blackened by Lila Jones, November 08, 2004(#3288 of 13278)
  • Would dark-colored sheets, preheated do the same thing, by Alizarin, November 08, 2004(#3289 of 13278)
  • Maybe they would. Do they still sell dark-colored by Lila Jones, November 08, 2004(#3290 of 13278)
  • goes lookingIf you like nonstick, they're by Alizarin, November 08, 2004(#3291 of 13278)
  • Laura Palmer's recipe for Spritz was magnificent. I by Ellie Mayhem, November 08, 2004(#3292 of 13278)
  • That's the thing. All they seem to sell nowadays is by Lila Jones, November 08, 2004(#3293 of 13278)
  • Oh, and I am a selfish git. I forgot to say "Thank You", by Lila Jones, November 08, 2004(#3294 of 13278)
  • If you google restaurant supply cookie sheets by Marya, November 08, 2004(#3295 of 13278)
  • Ellie, I'm glad they turned out well! I can't take by Laura Palmer, November 08, 2004(#3296 of 13278)
  • I'm glad to hear that, Ellie, as I needed a spritz by Babylon Sister, November 08, 2004(#3297 of 13278)
  • I would never trust anyone who called a spritz cookie by CalGal, November 09, 2004(#3298 of 13278)
  • Thanks for all the feedback about cookie sheets. What by Decca, November 09, 2004(#3299 of 13278)
  • I use a ceramic pie pan and it works very well. IMO it by Babylon Sister, November 09, 2004(#3300 of 13278)
  • I like both ceramic pie pans and good ol' by Crispy Girl, November 09, 2004(#3301 of 13278)
  • you mean...she was faking it? After all this by Ellie Mayhem, November 09, 2004(#3302 of 13278)
  • Spritz just isn't that good.I by devillishious, November 09, 2004(#3303 of 13278)
  • I'm a fan of Pyrex for pies, but that may be just by Laura Palmer, November 09, 2004(#3304 of 13278)
  • I've tried metal pie pans, but Pyrex rules. It helps by JennyD, November 09, 2004(#3305 of 13278)
  • I always use Pyrex. I've never had a problem with bottom by Marya, November 09, 2004(#3306 of 13278)
  • I have all three and have never noticed enough of a by CalGal, November 09, 2004(#3307 of 13278)
  • Well, between Spawn and Dino and Amar, I imagine you by JennyD, November 09, 2004(#3308 of 13278)
  • I donated a whole raft of pies for a work event last by Marya, November 09, 2004(#3309 of 13278)
  • Jenny--ha. No, it's the opposite. They eliminate the by CalGal, November 09, 2004(#3310 of 13278)
  • Insanity Rose recommends baking your pies on a preheated by Curie Tournesol, November 09, 2004(#3311 of 13278)
  • My favorite pie pan is one I bought my granny 10-12 by Crispy Girl, November 09, 2004(#3312 of 13278)
  • Can I get some opinions on a household disagreement I'm by AnneS, November 09, 2004(#3313 of 13278)
  • Last year at Thanksgiving we had 9 by Babylon Sister, November 09, 2004(#3314 of 13278)
  • I'd make at least 3, if not 4. Unless all of your by rms, November 09, 2004(#3315 of 13278)
  • Three pies for 9-1/2 people isn't nearly by Curie Tournesol, November 09, 2004(#3316 of 13278)
  • I think you were incredibly rude to offer only 2 pies by CalGal, November 09, 2004(#3317 of 13278)
  • Anne, does this "someone else in the household" need a by Ally C, November 09, 2004(#3318 of 13278)
  • I would make 2 pumpkin, an apple, a cherry, a medly with by Anna Trueblood, November 09, 2004(#3319 of 13278)
  • Of course you need pie for breakfast. I vote for at by JennyD, November 09, 2004(#3320 of 13278)
  • Minimum three. Preferably four or by Nancy T., November 09, 2004(#3321 of 13278)
  • Three is embarrassing. Seriously, what's wrong with you by CalGal, November 09, 2004(#3322 of 13278)
  • Indeed. There should be as many desserts as people by Marya, November 09, 2004(#3323 of 13278)
  • I make two pies for 5 people even when we go someplace by Snarky Bean, November 09, 2004(#3324 of 13278)
  • Last Thanksgiving we ended up with 10 pies (6 Pumpkin, 1 by Laura Palmer, November 09, 2004(#3325 of 13278)
  • Someone else in the household [...] by winger, November 09, 2004(#3326 of 13278)
  • More pie is always better. Always. Plus, the more pies, by sweet pea, November 09, 2004(#3327 of 13278)
  • I have never really gotten the pumpkin pie love, but I by Nancy T., November 09, 2004(#3328 of 13278)
  • I'm thinking of buying a pizza stone.By the way, by CalGal, November 09, 2004(#3329 of 13278)
  • I find I use the pizza stone on the grill for the most by J-Ro, November 09, 2004(#3330 of 13278)
  • Cal, definitely try out the pizza stone for your pies by Curie Tournesol, November 09, 2004(#3331 of 13278)
  • I knew the TPW crowd would come through for me. 4 or 5 by AnneS, November 09, 2004(#3332 of 13278)
  • I'm jealous of all the pie-dom here. My family always by Jillian PlicPlic, November 09, 2004(#3333 of 13278)
  • Can you get pizza stones pre-seasoned now? It took what by Lori Dee, November 09, 2004(#3334 of 13278)
  • Cheesecake! I love cheesecake, but how would you fit it by J-Ro, November 09, 2004(#3335 of 13278)
  • It just slithers right down the by Marya, November 09, 2004(#3336 of 13278)
  • Pizza stones require seasoning? Huh. Mine just got by Nancy T., November 09, 2004(#3337 of 13278)
  • Nancy, I had the same experience the first time I tried by J-Ro, November 09, 2004(#3338 of 13278)
  • Mine just got scorched with use almost by Curie Tournesol, November 09, 2004(#3339 of 13278)
  • For 9 1/2 people, you must have at least 4 pies. Five by Crispy Girl, November 09, 2004(#3340 of 13278)
  • Jillian, two pies? For a multitude? Now that's just sad, by Ellie Mayhem, November 09, 2004(#3341 of 13278)
  • Pizza dough directly on the grill works well too, as by tigrpaw, November 09, 2004(#3342 of 13278)
  • Interesting, Crispy. I do like pumpkin by Nancy T., November 09, 2004(#3343 of 13278)
  • My mother would never be able to handle the amount of by J-Ro, November 09, 2004(#3344 of 13278)
  • Oh, and last year we had mini tartlets: mince, pecan, by tigrpaw, November 09, 2004(#3345 of 13278)
  • Two pumpkin, two apple, a chocolate bourbon pecan and by Marya, November 09, 2004(#3346 of 13278)
  • Have y'all veered into Your Mama (your mama is so big, by Alizarin, November 09, 2004(#3347 of 13278)
  • There must always be fruit pie that is not pumpkin, in by sweet pea, November 09, 2004(#3348 of 13278)
  • I wish I liked pecan pie, because a chocolate and by Crispy Girl, November 09, 2004(#3349 of 13278)
  • Heh, Crispy, just like you and the pumpkin... I never by Nancy T., November 09, 2004(#3350 of 13278)
  • There are many strange things to be noted about the U.S. by Sabine, November 09, 2004(#3351 of 13278)
  • Plain pumpkin? by Anna Trueblood, November 09, 2004(#3352 of 13278)
  • I just saw in a Lillian Vernon catalog (isn't that an by Lori Dee, November 09, 2004(#3353 of 13278)
  • Oops. We're having friends over for Thanksgiving by Alice CK, November 09, 2004(#3354 of 13278)
  • When I was growing up, it was all about the turkey and by Lori Dee, November 09, 2004(#3355 of 13278)
  • Well fuckity--your links don't show up by CalGal, November 09, 2004(#3356 of 13278)
  • This is reminding me of the Miss Manners observation by Marya, November 09, 2004(#3357 of 13278)
  • Yeah, you've told me, but you still haven't told me how by Curie Tournesol, November 09, 2004(#3358 of 13278)
  • Curie, have you asked in the geeky by J-Ro, November 09, 2004(#3359 of 13278)
  • The pie question is why I will never eat Thanksgiving by madtownvoodoo, November 09, 2004(#3360 of 13278)
  • Curie--yes, I did. It's in the Formatting by CalGal, November 09, 2004(#3361 of 13278)
  • Whimper. But they're the only family coming! It's not by Alice CK, November 09, 2004(#3362 of 13278)
  • Make a cake in addition then, and say you had other by MsIt, November 09, 2004(#3363 of 13278)
  • And now that I think on it, why is this in Baking? This by CalGal, November 09, 2004(#3364 of 13278)
  • I think most people, when asked to bring dessert, by Marya, November 09, 2004(#3365 of 13278)
  • Same here.Cal, it's more a holiday-related Baking by Nancy T., November 09, 2004(#3366 of 13278)
  • I like a glazed ceramic pie pan, preferably high-sided by GregD, November 09, 2004(#3367 of 13278)
  • Greg, have you tried making pate a choux by J-Ro, November 09, 2004(#3368 of 13278)
  • Haven't gotten around to getting a pastry bag and tips by GregD, November 09, 2004(#3369 of 13278)
  • Alice, if you have a food processor pie crust is by Alizarin, November 09, 2004(#3370 of 13278)
  • Cal, your response to Alice makes me think that it is by sweet pea, November 09, 2004(#3371 of 13278)
  • Christ, one of you highlighted by GregD, November 09, 2004(#3372 of 13278)
  • Ha! I had to come and see what the highlight was all by Anne L., November 09, 2004(#3373 of 13278)
  • I'm with Cal. 5 desserts. 1 per 2 diners.For by Kirsten B., November 09, 2004(#3374 of 13278)
  • I'll make five pies just so none of the sane family by winger, November 09, 2004(#3375 of 13278)
  • Oh, god, I have a friend who makes that hideous by Snarky Bean, November 09, 2004(#3376 of 13278)
  • Hey Kirsten? I'll be right over. Clutching several by Curie Tournesol, November 09, 2004(#3377 of 13278)
  • Curie! Why don't you all come over for a Thanksgiving by Kirsten B., November 10, 2004(#3378 of 13278)
  • I'll email you. I wasn't seriously wangling for an by Curie Tournesol, November 10, 2004(#3379 of 13278)
  • No, no. It's by Kirsten B., November 10, 2004(#3380 of 13278)
  • I make 7-9 pies for 25 people every year. There's pie by jaybird, November 10, 2004(#3381 of 13278)
  • Because 192 tartlets plus a pie for by tigrpaw, November 10, 2004(#3382 of 13278)
  • I'm into making pie alternatives, because I dislike by 3BrownDogs, November 11, 2004(#3383 of 13278)
  • I dislike pumpkin pieYou by j. ross, November 11, 2004(#3384 of 13278)
  • Tsk, no way to live at by Anna Trueblood, November 11, 2004(#3385 of 13278)
  • I can't stand it, myself. More for by Andrea, November 11, 2004(#3386 of 13278)
  • Tony described something to me, I am going to try to by Lori Dee, November 11, 2004(#3387 of 13278)
  • That doesn't sound familiar, Lori. I'll be interested to by J-Ro, November 11, 2004(#3388 of 13278)
  • A black and white cookie recipe, Lori?After 10 by Kirsten B., November 11, 2004(#3389 of 13278)
  • a French friend told me that she tried by devillishious, November 11, 2004(#3390 of 13278)
  • I adore it. I've used the same recipe since I was 9 from by J-Ro, November 11, 2004(#3391 of 13278)
  • I can understand pumpkin pie reluctance. I really only by Crispy Girl, November 11, 2004(#3392 of 13278)
  • excerpts from children's classics by Alice CK, November 11, 2004(#3393 of 13278)
  • I gave a paper about that at the Popular Culture Society by Marya, November 11, 2004(#3394 of 13278)
  • Alice, no wine. It's a children's cookbook. It's very by J-Ro, November 11, 2004(#3395 of 13278)
  • The first time I had pumpkin pie was when an (expat) by Badger, November 11, 2004(#3396 of 13278)
  • Even better is A Little Princess. Also, the Little by Anna Trueblood, November 11, 2004(#3397 of 13278)
  • Lori, black-and-white cookies are very cakelike. Your by JennyD, November 11, 2004(#3398 of 13278)
  • I don't like pumpkin pie, either, though I like sweet by terrilynn, November 11, 2004(#3399 of 13278)
  • which were big, soft, vanilla cakey by Lori Dee, November 11, 2004(#3400 of 13278)
  • Did you, Marya? I'd have enjoyed hearing by Alice CK, November 12, 2004(#3401 of 13278)
  • I used to like the food descriptions in Swiss Family by Brigit M, November 12, 2004(#3402 of 13278)
  • I also do not love the pumpkin pie. Chocolate pecan pie, by dohdee, November 12, 2004(#3403 of 13278)
  • People who do not do dessert? I can see your lips by Ally C, November 12, 2004(#3404 of 13278)
  • Could be. we just called it boozy chocolate pecan by dohdee, November 12, 2004(#3405 of 13278)
  • No, Derby pie has more stuff in it. I forget what, by Marya, November 12, 2004(#3406 of 13278)
  • by terrilynn, November 12, 2004(#3407 of 13278)
  • I think derby pie has a top crust, by dohdee, November 12, 2004(#3408 of 13278)
  • Augie's 3rd birthday is Monday and the party is Sunday. by Anna Trueblood, November 12, 2004(#3409 of 13278)
  • Oh. I was going to suggest Peg Bracken's Cockeyed cake, by Harri P., November 12, 2004(#3410 of 13278)
  • Tragic I know, but my son and my sister don't like by Anna Trueblood, November 12, 2004(#3411 of 13278)
  • What about some kind of by J-Ro, November 12, 2004(#3412 of 13278)
  • Is carrotcake too close to spice by dohdee, November 12, 2004(#3413 of 13278)
  • Sorry! I only saw "no chocolate cake" and missed the no by J-Ro, November 12, 2004(#3414 of 13278)
  • I'm not sure if Augie eats carrot cake-- but how would I by Anna Trueblood, November 12, 2004(#3415 of 13278)
  • Angel food by Marya, November 12, 2004(#3416 of 13278)
  • I'm ok with shortening, margarine or even by Anna Trueblood, November 12, 2004(#3417 of 13278)
  • There are banana cakes that work well without dairy. by Marya, November 12, 2004(#3418 of 13278)
  • I have a recipe for lard cake by Harri P., November 12, 2004(#3419 of 13278)
  • I have a recipe for a fab lemon cake with a sugar glaze by dohdee, November 12, 2004(#3420 of 13278)
  • That sounds promising. I may make a margine-powdered by Anna Trueblood, November 12, 2004(#3421 of 13278)
  • Lemon or orange chiffon is by Brigit M, November 13, 2004(#3422 of 13278)
  • Chiffon cake! I forgot all about that kind. Even by J-Ro, November 13, 2004(#3423 of 13278)
  • So this afternoon the kids and I went to the local by Alice CK, November 13, 2004(#3424 of 13278)
  • You've got a very good local library--at least, it used by CalGal, November 13, 2004(#3425 of 13278)
  • It's a lovely old building on the outside too, though by Alice CK, November 13, 2004(#3426 of 13278)
  • Okay, so I made Aunt Helen's pie crust tonight. I bought by CalGal, November 13, 2004(#3427 of 13278)
  • Also, is Key Lime pie made with condensed milk? That's by CalGal, November 13, 2004(#3428 of 13278)
  • It is, and no it's by Marya, November 13, 2004(#3429 of 13278)
  • Yuck. I'll make lime meringue by CalGal, November 13, 2004(#3430 of 13278)
  • Also kind of good: lime by Marya, November 13, 2004(#3431 of 13278)
  • In the interest of time, I made a big pot o' custard for by CalGal, November 13, 2004(#3432 of 13278)
  • All you comfort-food-from-children's-books lovers, come by Sabine, November 13, 2004(#3433 of 13278)
  • We also picked up The Pooh by Fiona, November 13, 2004(#3434 of 13278)
  • AT: I'm assuming you want to make a cake from by Mistress Manners, November 13, 2004(#3435 of 13278)
  • Ase, I've been rereading some of the posts from last by devillishious, November 13, 2004(#3436 of 13278)
  • MM-- I saw that! I am making 1 cake from mix for by Anna Trueblood, November 13, 2004(#3437 of 13278)
  • We had the Pooh cookbook as kids, and Eilidh has my copy by Kirsten B., November 14, 2004(#3438 of 13278)
  • I remember it fondly. It has popovers, and Poohandpiglet by Marya, November 14, 2004(#3439 of 13278)
  • What I like best are the very simple recipes, for by Alice CK, November 14, 2004(#3440 of 13278)
  • I made brownies today using the black silicone brownie by Laura Palmer, November 14, 2004(#3441 of 13278)
  • I made Sabine's posted chocolate cake yesterday and it's by VanPear, November 14, 2004(#3442 of 13278)
  • That's practically the end of the day in chocolate by Brigit M, November 14, 2004(#3443 of 13278)
  • We've only just by VanPear, November 14, 2004(#3444 of 13278)
  • AT: scales really are the best. I know that the crazy by Mistress Manners, November 14, 2004(#3445 of 13278)
  • Question: I'm putting meringue on the cream pies, and I by CalGal, November 14, 2004(#3446 of 13278)
  • I'd put it all on. I love the look of mile-high by Ally C, November 14, 2004(#3447 of 13278)
  • Is it more than this? by Ally C, November 14, 2004(#3448 of 13278)
  • No. But I still didn't put it all on, and baked some by CalGal, November 14, 2004(#3449 of 13278)
  • I wonder if excess meringue could be turned into these? by Ally C, November 14, 2004(#3450 of 13278)
  • Our best use for the scale so far (not by Marya, November 14, 2004(#3451 of 13278)
  • Ha--we finally got my grandmother to give us her great by VanPear, November 14, 2004(#3452 of 13278)
  • do people like meringue piled by devillishious, November 14, 2004(#3453 of 13278)
  • Ally, that's pretty much what I did. I'm sure it's not by CalGal, November 14, 2004(#3454 of 13278)
  • I made Sabine's chocolate cake on Saturday and took it by Sass, November 14, 2004(#3455 of 13278)
  • My only (minor) complaint about that cake is that it by VanPear, November 14, 2004(#3456 of 13278)
  • My complaint was that I ate only one piece and the next by Sass, November 14, 2004(#3457 of 13278)
  • Hahaha!EDIT: I mean, sorry--at first I thought by VanPear, November 14, 2004(#3458 of 13278)
  • You measure the vegetables for chili? by Julia M., November 14, 2004(#3459 of 13278)
  • Garbanzos in by Alice CK, November 15, 2004(#3460 of 13278)
  • Work with me, by Julia M., November 15, 2004(#3461 of 13278)
  • I just wondered what put it into your by Alice CK, November 15, 2004(#3462 of 13278)
  • That sounds delicious. Maybe I will make macaroons this by melisub, November 15, 2004(#3463 of 13278)
  • Ha--we finally got my grandmother to by Biscuit, November 15, 2004(#3464 of 13278)
  • My birthday-present kitchen scale is my new favorite by AnneS, November 15, 2004(#3465 of 13278)
  • I love my scale too, Anne, though I use it more for by Curie Tournesol, November 15, 2004(#3466 of 13278)
  • I've been converting all my baking recipes to weights by Crispy Girl, November 15, 2004(#3467 of 13278)
  • That sounds yummy, Curie - I haven't tried it. Have you by AnneS, November 15, 2004(#3468 of 13278)
  • Ooh...no, I haven't tried that one yet, but I'll make it by Curie Tournesol, November 15, 2004(#3469 of 13278)
  • Biscuit, at least your grandmother's measurement by VanPear, November 15, 2004(#3470 of 13278)
  • Check out some of by Biscuit, November 17, 2004(#3471 of 13278)
  • Wow, Biscuit. He does amazing by Anne L., November 17, 2004(#3472 of 13278)
  • I love the berries in the champagne jelly by Babylon Sister, November 17, 2004(#3474 of 13278)
  • Horrible web design, by Alizarin, November 17, 2004(#3475 of 13278)
  • I need a monkey by Badger, November 17, 2004(#3476 of 13278)
  • That guy is crazy, and by Marya, November 17, 2004(#3477 of 13278)
  • I think I love by Anna Trueblood, November 17, 2004(#3478 of 13278)
  • The cunning little raspberry in the champagne by Biscuit, November 17, 2004(#3479 of 13278)
  • Horrible web design, by Biscuit, November 17, 2004(#3480 of 13278)
  • I love the monkey cake. And the little by Crispy Girl, November 17, 2004(#3481 of 13278)
  • FURRY CHOCOLATE MICE! I gotta have some of by winger, November 17, 2004(#3482 of 13278)
  • Avert your eyes, Cal: by J-Ro, November 18, 2004(#3483 of 13278)
  • I want those by devillishious, November 18, 2004(#3484 of 13278)
  • Here's my progress report on my A/B fruitcake by Crispy Girl, November 18, 2004(#3485 of 13278)
  • I can't recall if I gave an update on my baking by Anna Trueblood, November 18, 2004(#3486 of 13278)
  • Speaking of lemon cake (but no Jell-O please!), has by Andrea, November 18, 2004(#3487 of 13278)
  • I haven't tried Rose's lemon bars, but Cook's by Crispy Girl, November 18, 2004(#3488 of 13278)
  • That would do! Do you have by Andrea, November 18, 2004(#3489 of 13278)
  • Not here, but I do at home. I'll endeavor to remember by Crispy Girl, November 18, 2004(#3490 of 13278)
  • Wait, before you transcribe, is by Andrea, November 18, 2004(#3491 of 13278)
  • I have made both kinds and give the nod to by J-Ro, November 18, 2004(#3492 of 13278)
  • Andrea: by J-Ro, November 18, 2004(#3493 of 13278)
  • Excellent. I'm by Andrea, November 18, 2004(#3494 of 13278)
  • Actually, that's not the one I was referring to, which by Crispy Girl, November 18, 2004(#3495 of 13278)
  • Speaking of pareve desserts, for Thanksgiving I'm by rms, November 18, 2004(#3496 of 13278)
  • If you want traditional, any fruit pie made with a by Alizarin, November 18, 2004(#3497 of 13278)
  • Ha! The nearest big Kosher supermarket is a 3 hour by rms, November 18, 2004(#3498 of 13278)
  • Hah. Okay, scratch the supermarket.Crust is dead by Alizarin, November 18, 2004(#3499 of 13278)
  • Do eggs count as dairy? I made 3 dairy free pumpkin by Anna Trueblood, November 18, 2004(#3500 of 13278)
  • So, any other great pareve cakes/pie by Marya, November 18, 2004(#3501 of 13278)
  • So I had this cream cheese I needed to use up and I by CalGal, November 18, 2004(#3502 of 13278)
  • by Andrea, November 18, 2004(#3503 of 13278)
  • I have an excellent parve brownie recipe, but that's not by Curie Tournesol, November 18, 2004(#3504 of 13278)
  • Well, if you can find pareve margarine -- around here by rms, November 18, 2004(#3505 of 13278)
  • rms, there is always angel food cake. I have a nice by J-Ro, November 18, 2004(#3506 of 13278)
  • has anyone made Insanity Rose's lemon by Brigit M, November 19, 2004(#3507 of 13278)
  • Joy of Cooking has excellent, very tart lemon by JennyD, November 19, 2004(#3508 of 13278)
  • I want a lemon bar recipe that has an almond crust. by sweet pea, November 19, 2004(#3509 of 13278)
  • I think I've done something like that. Which I know by Alizarin, November 19, 2004(#3510 of 13278)
  • I've actually tasted exactly what I want. The problem by sweet pea, November 19, 2004(#3511 of 13278)
  • Cross posted. Almond torte sounds by sweet pea, November 19, 2004(#3512 of 13278)
  • I love the IR lemon bars. They're so lemony that your by Julia M., November 19, 2004(#3513 of 13278)
  • Mmmmm, by Andrea, November 19, 2004(#3514 of 13278)
  • Gingerbread by Ratty Ingalls Wilder, November 19, 2004(#3515 of 13278)
  • I posted the by Alizarin, November 19, 2004(#3516 of 13278)
  • Cool, by sweet pea, November 19, 2004(#3517 of 13278)
  • I looooove gingerbread cake. Or really, any type of by dohdee, November 19, 2004(#3518 of 13278)
  • The Joy of Cooking Gingerbread cake recipe is very by Ellie Mayhem, November 19, 2004(#3519 of 13278)
  • Okay, I just posted in another thrad that I had a by JayKay, November 19, 2004(#3520 of 13278)
  • Thank you, by Ratty Ingalls Wilder, November 19, 2004(#3521 of 13278)
  • If I'm making mini muffins rather than regular cupcake by jumanji, November 19, 2004(#3522 of 13278)
  • They should be done in 10-15 minutes--just touch the top by Curie Tournesol, November 19, 2004(#3523 of 13278)
  • deleted double by Curie Tournesol, November 19, 2004(#3524 of 13278)
  • I want to make my (NY style) cheesecake that I'm by JayKay, November 19, 2004(#3525 of 13278)
  • I think you'd be okay with the cheesecake, but it's too by Ellie Mayhem, November 19, 2004(#3526 of 13278)
  • I'd think the fillings would be fine, but won't the by JennyD, November 19, 2004(#3527 of 13278)
  • Well, the cheesecake is basically getting a nut (almond, by JayKay, November 19, 2004(#3528 of 13278)
  • Dammit, I really shouldn't read this thread when I'm by Nancy T., November 19, 2004(#3529 of 13278)
  • I just posted my gingerbread cake in Only Recipes, by Julia M., November 20, 2004(#3530 of 13278)
  • by Ratty Ingalls Wilder, November 20, 2004(#3531 of 13278)
  • Sounds good.Is there any reason you don't cream by Alizarin, November 20, 2004(#3532 of 13278)
  • No reason. It works perfectly fine without doing so, so by Julia M., November 20, 2004(#3533 of 13278)
  • Cool. by Alizarin, November 20, 2004(#3534 of 13278)
  • I have a cheesecake squares recipe that calls for using by Elizabeth K, November 20, 2004(#3535 of 13278)
  • 8" square, bake a little longer at a little lower heat. by Ellie Mayhem, November 20, 2004(#3536 of 13278)
  • EK, you can also rig up a dam type of thing for your by Julia M., November 20, 2004(#3537 of 13278)
  • Hmmm, that thought never even occured to me!This by Elizabeth K, November 20, 2004(#3538 of 13278)
  • I forgot to say earlier that you can hold the damn dam by Julia M., November 21, 2004(#3539 of 13278)
  • Julia's right, use beans. Using your teeth is a bad by Ellie Mayhem, November 21, 2004(#3540 of 13278)
  • Thanks, Julia, for the gingerbread by JayKay, November 22, 2004(#3541 of 13278)
  • Found this & it looks most intriguing: by Mogget, November 22, 2004(#3542 of 13278)
  • The lemon bars (crust, anyway) are in the oven. I just by Andrea, November 24, 2004(#3543 of 13278)
  • I ended up purchasing a 9x8 pan at Crate & Barrel. It's by Elizabeth K, November 24, 2004(#3544 of 13278)
  • Oh please. Your health record is appalling, and you want by CalGal, November 24, 2004(#3545 of 13278)
  • Hehe, I know. I was by Elizabeth K, November 24, 2004(#3546 of 13278)
  • I made my pie crusts last night, assmebly-line fashion. by Crispy Girl, November 24, 2004(#3547 of 13278)
  • I made Julia's gingerbread cake over the weekend and it by LC, November 24, 2004(#3548 of 13278)
  • Coconut cream pie: Top with freshly whipped cream, or do by A. Juli Brissin, November 24, 2004(#3549 of 13278)
  • I thought cream pies were topped with whipped cream. by Crispy Girl, November 24, 2004(#3550 of 13278)
  • Whipped by MsIt, November 24, 2004(#3551 of 13278)
  • I'm leaning toward the whipped cream (with some baked by A. Juli Brissin, November 24, 2004(#3552 of 13278)
  • well, if you top them with whipped cream it's a cream by Ellie Mayhem, November 24, 2004(#3553 of 13278)
  • You said "cream by A. Juli Brissin, November 24, 2004(#3554 of 13278)
  • Since we share a birthday, I am the Baby Jesus. by Crispy Girl, November 24, 2004(#3555 of 13278)
  • Actually, I prefer coconut custard pie, sans topping, to by MsIt, November 24, 2004(#3556 of 13278)
  • Speaking of coconut, my best friend is coming to visit by A. Juli Brissin, November 24, 2004(#3557 of 13278)
  • Mmmmm, the cooks at my uncle's restaurant make the BEST by Elizabeth K, November 24, 2004(#3558 of 13278)
  • The Cook's Illustrated lemon bars are gooood! Whatever by Andrea, November 24, 2004(#3559 of 13278)
  • Hooray! I wish I had a lemon bar right about by Crispy Girl, November 24, 2004(#3560 of 13278)
  • I always cut them very small- a full-sized lemon bar is by Andrea, November 24, 2004(#3561 of 13278)
  • Right now I'm so hungry and so crabby I could definitely by Crispy Girl, November 24, 2004(#3562 of 13278)
  • I'll stop talking about them, since I can't teleport by Andrea, November 24, 2004(#3563 of 13278)
  • I can always commit to a whole lemon bar. Possibly half by Krista, November 24, 2004(#3564 of 13278)
  • Sometimes I think I'd choose a lemon bar over a by Crispy Girl, November 24, 2004(#3565 of 13278)
  • Sounds like Sophie's Choice to by Anna Trueblood, November 24, 2004(#3566 of 13278)
  • Juli, I made chocolate cream and banana cream pie with by CalGal, November 24, 2004(#3567 of 13278)
  • How is meringue easier than whipped cream? Easier to by Marya, November 24, 2004(#3568 of 13278)
  • Sounds like Sophie's Choice to by Nancy T., November 24, 2004(#3569 of 13278)
  • No, easier because I was making lemon meringue pie by CalGal, November 24, 2004(#3570 of 13278)
  • more by dissonance, November 24, 2004(#3571 of 13278)
  • Yeah, by CalGal, November 24, 2004(#3572 of 13278)
  • More convenient? Makes sense, anyway. I never remember by Marya, November 24, 2004(#3573 of 13278)
  • I'd probably chose something sharply lemony over most by Andrea, November 24, 2004(#3574 of 13278)
  • I never remember to do anything with by CalGal, November 24, 2004(#3575 of 13278)
  • haunted by meringue demons for an by Marya, November 24, 2004(#3576 of 13278)
  • I baked my leftover meringue in pretty little puffs for by CalGal, November 24, 2004(#3577 of 13278)
  • Meringue was the Big Bad in season 4, I by Andrea, November 24, 2004(#3578 of 13278)
  • I did the Mothra roast-your-own pumpkin thing and now I by Ratty Ingalls Wilder, November 24, 2004(#3579 of 13278)
  • I actually kept quickie pie crusts around for just that by CalGal, November 24, 2004(#3580 of 13278)
  • You can also dilute it with some more milk or cream and by Marya, November 24, 2004(#3581 of 13278)
  • Bread pudding would work. Mmm. Pudding. by Ratty Ingalls Wilder, November 24, 2004(#3582 of 13278)
  • Hey, that's a definite by CalGal, November 24, 2004(#3583 of 13278)
  • I recommend chocolate chips in the bread pudding, but by Marya, November 24, 2004(#3584 of 13278)
  • I will take it under by Ratty Ingalls Wilder, November 24, 2004(#3585 of 13278)
  • I just made Pumpkin Crunch. A co-worker brought it last by A. Juli Brissin, November 24, 2004(#3586 of 13278)
  • Pumpkin bread, Ratty. Mix one cup of cooked pumpkin by Alice CK, November 24, 2004(#3587 of 13278)
  • Well, I'm just about done with the prep work. I've baked by A. Juli Brissin, November 24, 2004(#3588 of 13278)
  • Thanks for the ideas. I will report by Ratty Ingalls Wilder, November 24, 2004(#3589 of 13278)
  • Which lemon bar recipe is it you're all referring by Sabine, November 24, 2004(#3590 of 13278)
  • by Andrea, November 24, 2004(#3591 of 13278)
  • Will they keep (apart from everyone gobbling them by Sabine, November 24, 2004(#3592 of 13278)
  • Okay, so I just finally tracked down maple sugar for my by Ellie Mayhem, November 24, 2004(#3593 of 13278)
  • The lemon bars? Insanity Rose says three weeks in the by Andrea, November 24, 2004(#3594 of 13278)
  • If I have time, I may make them. My mother loves by CalGal, November 24, 2004(#3595 of 13278)
  • My Aunt Helen's piecrust recipe has now worked three by CalGal, November 24, 2004(#3596 of 13278)
  • I have just put a pecan pie in the oven using Cal's Aunt by SusanK, November 24, 2004(#3597 of 13278)
  • I've been posting "Aunt Helen's piecrust" all this time by CalGal, November 24, 2004(#3598 of 13278)
  • It's funny... I've been thinking of it as Aunt Helen's by SusanK, November 24, 2004(#3599 of 13278)
  • You can also dilute it with some more by GythaOgg, November 24, 2004(#3600 of 13278)
  • I once made a bread pudding with a whole pile of by Marya, November 24, 2004(#3601 of 13278)
  • Cal, I have passed on Aunt Helen's crust recipe around by Anna Trueblood, November 24, 2004(#3602 of 13278)
  • The cafe attached to the Scharffen Berger factory makes by Sara S, November 24, 2004(#3603 of 13278)
  • Well, I made IR's lemon bars (from the Cake Bible web by Andrea, November 24, 2004(#3604 of 13278)
  • Okay, I'm currently facing a dilemma, due in large part by sweet pea, November 24, 2004(#3605 of 13278)
  • Best to bake them the night by CalGal, November 24, 2004(#3606 of 13278)
  • I just baked my chess pie for the first ten minutes at by SusanK, November 24, 2004(#3607 of 13278)
  • When's dinner? I'd think about making them up and baking by Marya, November 24, 2004(#3608 of 13278)
  • Bake the night before, the turkey could run long by kas, November 24, 2004(#3609 of 13278)
  • See, I'm a big proponent of letting the turkey take as by Marya, November 24, 2004(#3610 of 13278)
  • CalWhere is your piecrust by MsIt, November 25, 2004(#3611 of 13278)
  • by Laura Palmer, November 25, 2004(#3612 of 13278)
  • Last word on the lemon bar bake-off: Insanity Rose wins. by Andrea, November 25, 2004(#3613 of 13278)
  • It's also in the Only Recipes thread, under Aunt Helen's by CalGal, November 25, 2004(#3614 of 13278)
  • Something is wonky then b/c I tried to search for it by Anna Trueblood, November 25, 2004(#3615 of 13278)
  • That's right, I did delete it because I'd had bad by CalGal, November 25, 2004(#3616 of 13278)
  • It's upthread in here, by Anna Trueblood, November 25, 2004(#3617 of 13278)
  • H is experimenting this year with half King Arthur and by Brigit M, November 25, 2004(#3618 of 13278)
  • I also have to decide whether to bake pie tonight or by J-Ro, November 25, 2004(#3619 of 13278)
  • As it turns out, Cal is standing me up, so I'm on my own by sweet pea, November 25, 2004(#3620 of 13278)
  • That wench. C'mon up here and we'll feed by Marya, November 25, 2004(#3621 of 13278)
  • Oh man, that would be so much fun. And I even sort of by sweet pea, November 25, 2004(#3622 of 13278)
  • Safeway has lard. At least in Redwood City it does. In by Alice CK, November 25, 2004(#3623 of 13278)
  • I'm not standing you up! I invited you here, but when by CalGal, November 25, 2004(#3624 of 13278)
  • I found it in the meat section, way back in a corner. by sweet pea, November 25, 2004(#3625 of 13278)
  • The main thing I don't have is chairs for that many by CalGal, November 25, 2004(#3626 of 13278)
  • We're having dinner around 3, so 7 or 8 is perfect, by sweet pea, November 25, 2004(#3627 of 13278)
  • H is experimenting this year with half by VanPear, November 25, 2004(#3628 of 13278)
  • Better Homes & Gardens by CalGal, November 26, 2004(#3629 of 13278)
  • I've got a sack of Spys and my pastry dough thawing in by devillishious, November 26, 2004(#3630 of 13278)
  • By eye, devi. I don't know how big they will be, but if by J-Ro, November 26, 2004(#3631 of 13278)
  • Great tips J-Ro, by devillishious, November 26, 2004(#3632 of 13278)
  • I just came home with a thing of the new by Andrea, November 27, 2004(#3633 of 13278)
  • I haven't. What do you make that requires by Julia M., November 27, 2004(#3634 of 13278)
  • Mostly, I long for salty crumbly peanut cookies. It's by Andrea, November 27, 2004(#3635 of 13278)
  • Andrea, is that the Earth Balance stuff? I can't keep it by Ratty Ingalls Wilder, November 27, 2004(#3636 of 13278)
  • I don't think so, Ratty. This is pure palm oil and the by Andrea, November 29, 2004(#3637 of 13278)
  • Good to see your response. I was worried you'd been by Ratty Ingalls Wilder, November 29, 2004(#3638 of 13278)
  • Haha!Thump.I haven't by Andrea, November 29, 2004(#3639 of 13278)
  • Now I have to make the Insanity Rose lemon bars. Oh by Crispy Girl, November 29, 2004(#3640 of 13278)
  • Andrea, I don't know why there would be a problem with by JayKay, November 29, 2004(#3641 of 13278)
  • Tried a lard/butter pie crust this holiday for my by MsIt, November 29, 2004(#3642 of 13278)
  • What's your usual crust, by Lila Jones, November 30, 2004(#3643 of 13278)
  • Usually I do either an all butter crust or a recipe by MsIt, November 30, 2004(#3644 of 13278)
  • My Aunt Helen's recipe is vinegar, egg, milk, and by CalGal, November 30, 2004(#3645 of 13278)
  • CalI read your Aunt's recipe and was tempted, but by MsIt, November 30, 2004(#3646 of 13278)
  • If a recipe calls for large eggs, can you get away with by Sass, December 02, 2004(#3647 of 13278)
  • I wouldn't use fresh-laid eggs for baking. Save those by CalGal, December 02, 2004(#3648 of 13278)
  • I've been a baking fiend. Swedish by Ase, December 02, 2004(#3649 of 13278)
  • by devillishious, December 02, 2004(#3650 of 13278)
  • Ooooh. by Marya, December 02, 2004(#3651 of 13278)
  • MsIt, I did Cal's Aunt Helen's pie crust with butter by Ally C, December 02, 2004(#3652 of 13278)
  • No, it's the lard/shortening factor, although I think by MsIt, December 02, 2004(#3653 of 13278)
  • Vinegar is a known by J-Ro, December 02, 2004(#3654 of 13278)
  • Vinegar contritbutes to the flake factor. It prevents by devillishious, December 02, 2004(#3655 of 13278)
  • Yes, but classic pie crusts do not have vinegar and are by MsIt, December 02, 2004(#3656 of 13278)
  • IIRC it's butter for flavor and lard for by Alizarin, December 02, 2004(#3657 of 13278)
  • According to, I think, Joy of Cooking, butter gives the by Marya, December 02, 2004(#3658 of 13278)
  • IIRC it's butter for flavor and lard by MsIt, December 02, 2004(#3659 of 13278)
  • But how? I'm googling Alton Brown vinegar by Alizarin, December 02, 2004(#3660 of 13278)
  • On the first day of Christmas TPW gave to by CalGal, December 02, 2004(#3661 of 13278)
  • There is a long section of pie crusts in Cookwise by Julia M., December 02, 2004(#3662 of 13278)
  • It was probably me. I love Shirley.That was by Andrea, December 02, 2004(#3663 of 13278)
  • Cool.All I could come up with on Google is that by Alizarin, December 02, 2004(#3664 of 13278)
  • When I read that excerpt, I can hear it in Shirley's by Anna Trueblood, December 02, 2004(#3665 of 13278)
  • Eeeevil post! Also, someone help me come up with an by Ellie Mayhem, December 02, 2004(#3666 of 13278)
  • Rasberry by Alizarin, December 02, 2004(#3667 of 13278)
  • Riz a by J-Ro, December 02, 2004(#3668 of 13278)
  • Red velvet armadillo by dohdee, December 02, 2004(#3669 of 13278)
  • Is it supposed to be a dessert?Raspberry by Julia M., December 02, 2004(#3670 of 13278)
  • If you want something truly majestically over the top, I by Marya, December 02, 2004(#3671 of 13278)
  • I have his Death by Chocolate and it is by Julia M., December 02, 2004(#3672 of 13278)
  • Not very many of his recipes are on the Web, but I found by Marya, December 02, 2004(#3673 of 13278)
  • Flakiness in a pie comes from the layers of flour being by sweet pea, December 03, 2004(#3674 of 13278)
  • Paging Ase-For your Chokladbiskvier -- does by Alizarin, December 03, 2004(#3675 of 13278)
  • And how about a pronunciation guide while you're at by J-Ro, December 03, 2004(#3676 of 13278)
  • Ase - you don't use pepper in your by jumanji, December 04, 2004(#3677 of 13278)
  • Is the CI lemon bars recipe posted somewhere?edit by mollyT, December 04, 2004(#3678 of 13278)
  • For amusement purposes, I posted a brownie recipe to by Sara S, December 04, 2004(#3679 of 13278)
  • I just made another pan of IR ones and sent them off by Andrea, December 04, 2004(#3680 of 13278)
  • The CI recipe linked upthread looks just like the recipe by mollyT, December 04, 2004(#3681 of 13278)
  • I'm just catching up in this thread. Ratty, you posted by PJ, December 04, 2004(#3682 of 13278)
  • Of course it by CalGal, December 04, 2004(#3683 of 13278)
  • PJ, thanks for saying so. Martha by Ratty Ingalls Wilder, December 04, 2004(#3684 of 13278)
  • AnneS: Yesterday I made IR's ricotta loaf. It was a huge by Curie Tournesol, December 04, 2004(#3685 of 13278)
  • I made the sugar cookies from that by Julia M., December 05, 2004(#3686 of 13278)
  • Ratty, Martha's a convict. What did you expect? Cal and by PJ, December 05, 2004(#3687 of 13278)
  • That's very by CalGal, December 05, 2004(#3688 of 13278)
  • I am prepping to do my holiday baking. I have a by Lori Dee, December 05, 2004(#3689 of 13278)
  • No, they're by J-Ro, December 05, 2004(#3690 of 13278)
  • Completely. I've had several year old by CalGal, December 05, 2004(#3691 of 13278)
  • J-Ro, I made Insanity Rose's Rugelach this morning and by Julia M., December 05, 2004(#3692 of 13278)
  • I have J-Ro's rugelach recipe but I don't know if she by Andrea, December 05, 2004(#3693 of 13278)
  • I roll them but don't bend them, also. I don't know by J-Ro, December 05, 2004(#3694 of 13278)
  • Maybe we just have too much filling. Lots of jam leaked by Julia M., December 05, 2004(#3695 of 13278)
  • Andrea, thank you for doing the lemon bar comparison; by VanPear, December 05, 2004(#3696 of 13278)
  • Julia, here is the recipe I posted: by J-Ro, December 05, 2004(#3697 of 13278)
  • Ugelach! Hahaha!J-Ro, did you post the recipe by Andrea, December 05, 2004(#3698 of 13278)
  • It's in the Only Cookie Recipes thread. It was a trick by J-Ro, December 05, 2004(#3699 of 13278)
  • I thought of that but didn't bother.And thanks, by Andrea, December 05, 2004(#3700 of 13278)
  • Insanity Ro's recipe calls for half as much filling per by Julia M., December 05, 2004(#3701 of 13278)
  • Insanity by J-Ro, December 05, 2004(#3702 of 13278)
  • That's by dohdee, December 05, 2004(#3703 of 13278)
  • Does anyone (Ase, I'm looking at you) have a reliably by Ellie Mayhem, December 06, 2004(#3704 of 13278)
  • Andrea, I made the CI lemon bars in the weekend, for a by Sass, December 06, 2004(#3705 of 13278)
  • does Swedish powdered sugar contain by Ase, December 06, 2004(#3706 of 13278)
  • Lots of jam leaked out and made it by MsIt, December 06, 2004(#3707 of 13278)
  • Good tips, MsIt. by Julia M., December 06, 2004(#3708 of 13278)
  • Curie, glad you liked the IR Ricotta Loaf. I made extra by AnneS, December 07, 2004(#3709 of 13278)
  • Help! How long should it take for lemon curd to by VanPear, December 11, 2004(#3710 of 13278)
  • How long is it taking?And who's stirring while by J-Ro, December 11, 2004(#3711 of 13278)
  • I'm running back and forth across the room! It's been by VanPear, December 11, 2004(#3712 of 13278)
  • Quite a while, but once it starts to thicken it will go by Andrea, December 11, 2004(#3713 of 13278)
  • I suspect too much juice--wonder if I should add more by VanPear, December 11, 2004(#3714 of 13278)
  • Don't. Adding cold ingredients at this point will not by Andrea, December 11, 2004(#3715 of 13278)
  • No opaqueness but...Okay okay! Will by VanPear, December 11, 2004(#3716 of 13278)
  • Report!I bet that if it isn't too sour to taste by Andrea, December 11, 2004(#3717 of 13278)
  • Okay, it's baking on the shortbread at 300 now. And by VanPear, December 11, 2004(#3718 of 13278)
  • You were making Rose's lemon bars, Van? It definitely by Andrea, December 11, 2004(#3719 of 13278)
  • I'm making them because of you! Your little lemony by VanPear, December 11, 2004(#3720 of 13278)
  • The straining is pure Rose-ism. There's nothing left in by Andrea, December 11, 2004(#3721 of 13278)
  • I made a cloud shaped* sheet cake for Brigid's party by Julia M., December 12, 2004(#3722 of 13278)
  • I have Rose's cookie book (library) and am entranced by by Andrea, December 12, 2004(#3723 of 13278)
  • Bake again, Andrea, bake again!(and, uh, mail me by Ally C, December 12, 2004(#3724 of 13278)
  • three words: Blow me, by Ellie Mayhem, December 12, 2004(#3725 of 13278)
  • Oh, wow, those sound good, Andrea. Please make them by VanPear, December 12, 2004(#3726 of 13278)
  • Gluey, huh? Too cooked?And, Ellie? What did by Andrea, December 12, 2004(#3727 of 13278)
  • I made Julie Child's Baking Book Rugelach with J-Ro's by Kaye, December 13, 2004(#3728 of 13278)
  • I just made the dough for J-Ro's Nanny Mollie's by Sabine, December 13, 2004(#3729 of 13278)
  • well, they burned on the bottom, which was the pan's by Ellie Mayhem, December 13, 2004(#3730 of 13278)
  • Butterschmaltz = clarified butter, right? I think that by J-Ro, December 13, 2004(#3731 of 13278)
  • Sorry about the rugelach, Ellie. I made some yesterday by J-Ro, December 13, 2004(#3732 of 13278)
  • The Strawberry Shortcake cookbook's recipe for by Alice CK, December 13, 2004(#3733 of 13278)
  • But grease is entirely appropriate for by Alizarin, December 13, 2004(#3734 of 13278)
  • festive greaseproof cookie wrappings = Ellie's by Ellie Mayhem, December 13, 2004(#3735 of 13278)
  • Oh, and I posted a very delicious recipe for butter by Sabine, December 13, 2004(#3736 of 13278)
  • Huh. I'm still handing out last week's rugelach (J-Ro's by Andrea, December 13, 2004(#3737 of 13278)
  • I don't think they're lying. mine were just hateful by Ellie Mayhem, December 13, 2004(#3738 of 13278)
  • mine were just hateful by Alizarin, December 13, 2004(#3739 of 13278)
  • I imagined them spitting nuts at people. Tough by Andrea, December 13, 2004(#3740 of 13278)
  • I think they whispered nasty innuendoes behind the other by Alice CK, December 13, 2004(#3741 of 13278)
  • I'm working on my second rugelach attempt today. The by Julia M., December 13, 2004(#3742 of 13278)
  • Julia, try my butter cookies. They are very very good by Sabine, December 13, 2004(#3743 of 13278)
  • I will once again plug Brigit's sugar cookie recipe by Alice CK, December 13, 2004(#3744 of 13278)
  • by Alice CK, December 13, 2004(#3745 of 13278)
  • Liam has requested that we make sugar cookies but only by terrilynn, December 13, 2004(#3746 of 13278)
  • Yours look delicious, Sabine. Possibly too delicious by Julia M., December 13, 2004(#3747 of 13278)
  • Julia, did you delete your chocolate chip cookie by CalGal, December 14, 2004(#3748 of 13278)
  • J-Ro, your Mohnkichel are in the oven as I type - I by Sabine, December 14, 2004(#3749 of 13278)
  • I'm going to try Brigit's sugar cookie recipe sometime by Anne L., December 14, 2004(#3750 of 13278)
  • What an elegant - well, you can hardly by J-Ro, December 14, 2004(#3751 of 13278)
  • I just did a search for Mohnkichel and couldn't find by Kaye, December 14, 2004(#3752 of 13278)
  • I did the same thing, Kaye - J-Ro posted it as Mohn by Jillian PlicPlic, December 14, 2004(#3753 of 13278)
  • J-Ro, there's something English called Elegant Sugar by Sabine, December 14, 2004(#3754 of 13278)
  • In what thread Jillian? I'm still coming up by Kaye, December 14, 2004(#3755 of 13278)
  • by J-Ro, December 14, 2004(#3756 of 13278)
  • Search "Only Recipes" for Poppy or Poppyseed. That's how by Sabine, December 14, 2004(#3757 of 13278)
  • Ahhhhh. Thanks! The sticky dough scares me, but I think by Kaye, December 14, 2004(#3758 of 13278)
  • so no one has the IR chocolate cloud cake by Ellie Mayhem, December 14, 2004(#3759 of 13278)
  • Ellie, I do. I will get the book and post it by J-Ro, December 14, 2004(#3760 of 13278)
  • righto. You're a good person J-Ro. I'm going to make by Ellie Mayhem, December 14, 2004(#3761 of 13278)
  • No dissing them if they don't come out right for you, by J-Ro, December 14, 2004(#3762 of 13278)
  • Agreed. I think it may just be that I don't like by Ellie Mayhem, December 14, 2004(#3763 of 13278)
  • As I said, Kaye, substitute half of the oil with butter by Sabine, December 14, 2004(#3764 of 13278)
  • I am going to try the clarified butter trick by J-Ro, December 14, 2004(#3765 of 13278)
  • OK Ellie -- I posted in Only by J-Ro, December 14, 2004(#3766 of 13278)
  • Thanks for the reminder Sabine. Will by Kaye, December 14, 2004(#3767 of 13278)
  • J-Ro, what sort of vegetable oil do you use in the poppy by Anne L., December 14, 2004(#3768 of 13278)
  • Not canola! Canola oil ruins baked goods. Sunflower by J-Ro, December 14, 2004(#3769 of 13278)
  • Thanks, J-Ro. That's what I always buy, so I already by Anne L., December 14, 2004(#3770 of 13278)
  • Why does canola oil wreck baked by Marya, December 14, 2004(#3771 of 13278)
  • Some people think it tastes fishy or something. My by kas, December 14, 2004(#3772 of 13278)
  • It does have a definite taste that would be noticed in by Anne L., December 14, 2004(#3773 of 13278)
  • It does taste fishy and it's too by J-Ro, December 14, 2004(#3774 of 13278)
  • Hey Hey Hey!!!! J-Ro you're OT. Let's keep all talk of by Ellie Mayhem, December 14, 2004(#3775 of 13278)
  • by Anne L., December 14, 2004(#3776 of 13278)
  • Does anyone know how much 5 tablespoons of butter is by by devillishious, December 15, 2004(#3777 of 13278)
  • Eight tablespoons is 4 ounces, so each tablespoon should by Marya, December 15, 2004(#3778 of 13278)
  • Thanks! I can set my scale to ounces for the time by devillishious, December 15, 2004(#3779 of 13278)
  • How salty are the caramels? I think I want by Andrea, December 15, 2004(#3780 of 13278)
  • Hey, Marya (or anyone else with an idea), I have to make by Ruby Gospel, December 15, 2004(#3781 of 13278)
  • you could probably do it, but it scares me. It might be by Ellie Mayhem, December 15, 2004(#3782 of 13278)
  • I've multiplied my recipe by 1.5 before. I do the same by Kirsten B., December 15, 2004(#3783 of 13278)
  • Hmm. This is just a one-temp recipe. I'm going to Google by Ruby Gospel, December 15, 2004(#3784 of 13278)
  • Ruby, I made double-recipe cheesecakes in regular old by JennyD, December 15, 2004(#3785 of 13278)
  • by Ruby Gospel, December 15, 2004(#3786 of 13278)
  • Thanks, y'all. I use a sour cream topping, so cracking by Ruby Gospel, December 15, 2004(#3787 of 13278)
  • How salty are the by devillishious, December 15, 2004(#3788 of 13278)
  • Is there a caramel recipe by JennyD, December 15, 2004(#3789 of 13278)
  • Jenny, it's the Epicurious one. I'll post by devillishious, December 15, 2004(#3790 of 13278)
  • And homemade caramels are enough different from the by Serin McDaniel, December 16, 2004(#3791 of 13278)
  • Help, baking emergency! I am making brownie pies for by Anne L., December 16, 2004(#3792 of 13278)
  • what recipe are you using? A brownie pie will set up by Ellie Mayhem, December 16, 2004(#3793 of 13278)
  • xposted with Anne. Oops.Serin, They are by devillishious, December 16, 2004(#3794 of 13278)
  • Do they taste okay? Can you pretend they're some sort by Alice CK, December 16, 2004(#3795 of 13278)
  • or not enough nuts, if there are nuts in by Ellie Mayhem, December 16, 2004(#3796 of 13278)
  • It's an Eagle Brand recipe. I know the brownies will by Anne L., December 16, 2004(#3797 of 13278)
  • Post the recipe and let us pick it apart. Better post by Alice CK, December 16, 2004(#3798 of 13278)
  • I'm also really curious to see Anne's by devillishious, December 16, 2004(#3799 of 13278)
  • OK, it's kind of a strange recipe, but like I said, I by Anne L., December 16, 2004(#3800 of 13278)
  • This just pisses me off. I can bake to-die-for by Anne L., December 16, 2004(#3801 of 13278)
  • Biscuit baking mix is just flour with leavening and by Alice CK, December 16, 2004(#3802 of 13278)
  • Anne, never blame yourself when a new recipe doesn't by Alice CK, December 16, 2004(#3803 of 13278)
  • Well, that's what I'm thinking too. So is this mess by Anne L., December 16, 2004(#3804 of 13278)
  • Not worth the anxiety or the Xanax. Pick up some cookies by Marya, December 16, 2004(#3805 of 13278)
  • Yeah, I know. Well, the pies are out of the oven now. by Anne L., December 16, 2004(#3806 of 13278)
  • Try putting them in the fridge overnight. If they by Alice CK, December 16, 2004(#3807 of 13278)
  • Oh, now there's an idea too. Everything is cooked, so by Anne L., December 16, 2004(#3808 of 13278)
  • Well, the extra baking time at a higher temp seems to by Anne L., December 16, 2004(#3809 of 13278)
  • I'd leave them open. I'm having a hard time imagining by Brigit M, December 16, 2004(#3810 of 13278)
  • Devill, I never would have taken notice of your caramels by Andrea, December 16, 2004(#3811 of 13278)
  • No. You must confess before God and everyone. Don't by Marya, December 16, 2004(#3812 of 13278)
  • Dan SavageHaha! That's just by Andrea, December 16, 2004(#3813 of 13278)
  • I'm going to tell him if you don't.I really want by Marya, December 16, 2004(#3814 of 13278)
  • Make some dough and tomorrow night it will be as nothing by Andrea, December 16, 2004(#3815 of 13278)
  • Eh. I'm gonna see if I can get Soren to take the baby by Marya, December 16, 2004(#3816 of 13278)
  • Can I throw them out and not tell by Alice CK, December 16, 2004(#3817 of 13278)
  • Well, I scooped out a bit of the wrecked pie this by Anne L., December 16, 2004(#3818 of 13278)
  • Verdict on the pie: the two people who had some said by Anne L., December 16, 2004(#3819 of 13278)
  • I make the CI lemon bars for my office holiday party, by Clio, December 16, 2004(#3820 of 13278)
  • Good job, Clio. What'd you win?I broke both by Julia M., December 16, 2004(#3821 of 13278)
  • Lucia and her friends ate so much when they went for by melisub, December 16, 2004(#3822 of 13278)
  • That sounds nice.Brigid's out for a ride on her by Julia M., December 16, 2004(#3823 of 13278)
  • Erin's is tomorrow, and she requested apple pie. I by melisub, December 16, 2004(#3824 of 13278)
  • Which one of you is making my birthday cake next by terrilynn, December 17, 2004(#3825 of 13278)
  • Ruben likes to bake, too. But between birthdays and my by melisub, December 17, 2004(#3826 of 13278)
  • Max is a cooking and baking fool, too. I can't keep him by Julia M., December 17, 2004(#3827 of 13278)
  • Julia, if you have a chance, would you post the ginger by melisub, December 17, 2004(#3828 of 13278)
  • Here you go, melisub - by Julia M., December 17, 2004(#3829 of 13278)
  • Thank you very much!I hope Brigid enjoyed her by melisub, December 17, 2004(#3830 of 13278)
  • I've made the doughs for sugar cookies, coconut cookies, by devillishious, December 17, 2004(#3831 of 13278)
  • I need to bake some cookies this weekend. I'm thinking by Nancy T., December 17, 2004(#3832 of 13278)
  • Nancy, I have a recipe for gingerbread cookies similar by devillishious, December 17, 2004(#3833 of 13278)
  • At a guess, I'd say the issue is your recipe doesn't by J-Ro, December 17, 2004(#3834 of 13278)
  • Interesting.It's weird, though. I make those by Nancy T., December 17, 2004(#3835 of 13278)
  • You have the magic by J-Ro, December 17, 2004(#3836 of 13278)
  • She has acidic by devillishious, December 17, 2004(#3837 of 13278)
  • Ha! That must be by Nancy T., December 17, 2004(#3838 of 13278)
  • The ginger (yee-nyer) cookie recipe I posted this by Julia M., December 17, 2004(#3839 of 13278)
  • Nancy, if your soda is old it won't be as strong. It by Deborah Quest, December 17, 2004(#3840 of 13278)
  • I vote for the latter. I made them a couple weeks ago by Nancy T., December 17, 2004(#3841 of 13278)
  • Hmm. I've transplanted from Cal and J-Ro's area to by Jillian PlicPlic, December 17, 2004(#3842 of 13278)
  • You must make them and find by Nancy T., December 17, 2004(#3843 of 13278)
  • Can you use cake flour to make peanut butter cookies? by Racehorse, December 17, 2004(#3844 of 13278)
  • The Strawberry Shortcake gingersnaps I made call for 2 by Alice CK, December 18, 2004(#3845 of 13278)
  • No idea. The Joy of Cooking ones are compact with by Marya, December 18, 2004(#3846 of 13278)
  • Yes, these are very rich.I also made shortbread by Alice CK, December 18, 2004(#3847 of 13278)
  • Is there anyone hwo can help me with biscotti? I have a by Babylon Sister, December 18, 2004(#3848 of 13278)
  • I'm having deja vu. The exact thing happened to me last by Nancy T., December 18, 2004(#3849 of 13278)
  • by Babylon Sister, December 18, 2004(#3850 of 13278)
  • This may be a random thing to ponder, but I wonder if by dohdee, December 18, 2004(#3851 of 13278)
  • Yeah, because I don't know the by CalGal, December 18, 2004(#3852 of 13278)
  • I know you know the difference, Cal. I've flaked before by dohdee, December 18, 2004(#3853 of 13278)
  • Not with baking by CalGal, December 18, 2004(#3854 of 13278)
  • I think sticking a tablespoon into a box of baking soda by Serin McDaniel, December 19, 2004(#3855 of 13278)
  • Rolled cookie question - how do I get the cookie dough by Anne L., December 19, 2004(#3856 of 13278)
  • You're in the wrong thread if you're looking for someone by CalGal, December 19, 2004(#3857 of 13278)
  • Cal, I'd love a KitchenAid, but I don't know if I can by Anne L., December 19, 2004(#3858 of 13278)
  • You can get a reconditioned one on Amazon, Anne. Come by Andrea, December 19, 2004(#3859 of 13278)
  • Andrea, amazon.ca doesn't have kitchen equipment, much by Anne L., December 19, 2004(#3860 of 13278)
  • Anne I'm more of a cook that a baker too, and my baking by Kaye, December 19, 2004(#3861 of 13278)
  • You guys may laugh at me for the 101ness of this by Andrea, December 19, 2004(#3862 of 13278)
  • Andrea, my limited decorated cookie experience is by melisub, December 19, 2004(#3863 of 13278)
  • Yes, you sprinkle it on before baking. Some will still by Alice CK, December 19, 2004(#3864 of 13278)
  • Ok, good to know, thanks.I'm going over to Julie by Andrea, December 19, 2004(#3865 of 13278)
  • beware the by Ellie Mayhem, December 19, 2004(#3866 of 13278)
  • I just searched back on the F2F thread to try and find by Jillian PlicPlic, December 19, 2004(#3867 of 13278)
  • I made Julia M's Thick and Chewy chocolate chip cookies by Badger, December 19, 2004(#3868 of 13278)
  • Badger, you can make them much smaller if you want. I by J-Ro, December 19, 2004(#3869 of 13278)
  • I am a J, but my J-ness does not extend to cookies. I by Alice CK, December 19, 2004(#3870 of 13278)
  • I make them with a little ice cream scooper, too. Then by Julia M., December 20, 2004(#3871 of 13278)
  • I am a P but any latent J-ness in me comes out in by Brigit M, December 20, 2004(#3872 of 13278)
  • So I bought a Wilton spritz cookie press. It was cheap, by Anne L., December 20, 2004(#3873 of 13278)
  • I find a cookie press the easiest way to make pretty by rms, December 20, 2004(#3874 of 13278)
  • Anne, if you do buy a Kitchen Aid, make sure you get by Sabine, December 20, 2004(#3875 of 13278)
  • My roll-and-cut cookies are always uneven, as we found by Anne L., December 20, 2004(#3876 of 13278)
  • I use it to slice and chop and grind vegetables and nuts by Sabine, December 20, 2004(#3877 of 13278)
  • Thanks, Sabine.OK, I was over to The Bay and they by Anne L., December 20, 2004(#3878 of 13278)
  • It's only too small if you plan on making big batches if by pookie, December 20, 2004(#3879 of 13278)
  • I see the standard model KitchenAids on sale for $199 by Nancy T., December 20, 2004(#3880 of 13278)
  • That's good to hear, pookie. It would be perfect timing by Anne L., December 20, 2004(#3881 of 13278)
  • I mistakenly put baking powder in a gingersnap recipe by JennyD, December 20, 2004(#3882 of 13278)
  • Jenny, I would imagine your cookies will be rather by Anne L., December 20, 2004(#3883 of 13278)
  • Probably fine but puffy. I'd roll them thin, give them by Alizarin, December 20, 2004(#3884 of 13278)
  • Anne, you will not regret purchasing the KA.I by Crispy Girl, December 20, 2004(#3885 of 13278)
  • And you're not going to use an affiliate? by CalGal, December 20, 2004(#3886 of 13278)
  • Cal, I looked at the affiliates, and with by Anne L., December 20, 2004(#3887 of 13278)
  • Crispy, try the Sugar Cookies 101 in the recipe thread. by JennyD, December 20, 2004(#3888 of 13278)
  • Anne, I have the smaller model and it works just fine. I by Kaye, December 20, 2004(#3889 of 13278)
  • Well, the KA, she is bought and in the van. My husband, by Anne L., December 20, 2004(#3890 of 13278)
  • Congrats, Anne! What a by Andrea, December 20, 2004(#3891 of 13278)
  • I have the smaller size KA-- it was a gift. I don't by Anna Trueblood, December 20, 2004(#3892 of 13278)
  • I wondered about getting the larger size bowl. Good to by Anne L., December 20, 2004(#3893 of 13278)
  • Anne, you will lovelovelove the KA. There is no such by tigrpaw, December 20, 2004(#3894 of 13278)
  • Anne, I still occasionally pet our KA. I love by Sara S, December 20, 2004(#3895 of 13278)
  • I love my kitchenaid, but I quite often wish it were a by Jillian PlicPlic, December 20, 2004(#3896 of 13278)
  • Spiffy colours weren't on sale here. In fact, there by Anne L., December 20, 2004(#3897 of 13278)
  • I can promise you that you will remain excited about by Kaye, December 20, 2004(#3898 of 13278)
  • Red doesn't match our kitchen either, but I still wanted by Anne L., December 20, 2004(#3899 of 13278)
  • Mine is red and I am decorating around it. Our new by Kirsten B., December 20, 2004(#3900 of 13278)
  • I should add that while the white *does* hide flour, it by Jillian PlicPlic, December 20, 2004(#3901 of 13278)
  • My KA is yellow. We don't have any other yellow by Sara S, December 20, 2004(#3902 of 13278)
  • Can't win either way, I suppose. It'll just have to be by Anne L., December 20, 2004(#3903 of 13278)
  • Anne, if you want to see exhaustive appliance by Jillian PlicPlic, December 20, 2004(#3904 of 13278)
  • I'm now plotting a Posters I Confuse table that by Marya, December 20, 2004(#3905 of 13278)
  • I will make note of that. Mine is by Anna Trueblood, December 20, 2004(#3906 of 13278)
  • Mine's black and the love is still going strong 5 years by Nancy T., December 20, 2004(#3907 of 13278)
  • I do, and that's the color that I wanted. Damn it. I'm by Kaye, December 20, 2004(#3908 of 13278)
  • Nancy, your kitchen told me in a backchannel email that by Jillian PlicPlic, December 20, 2004(#3909 of 13278)
  • Blue was my other choice, but white will do. And if I by Anne L., December 20, 2004(#3910 of 13278)
  • White. But it was a gift; I didn't choose the by JennyD, December 20, 2004(#3911 of 13278)
  • Jillian -- that sneaky bastard!OK, for Christmas by Nancy T., December 20, 2004(#3912 of 13278)
  • Something creamy. Mousse, by Marya, December 20, 2004(#3913 of 13278)
  • My KitchenAid is the matte gray. Not only does it show by Crispy Girl, December 20, 2004(#3914 of 13278)
  • I don't have a spiffy mixer! I have a hand mixer from by Badger, December 20, 2004(#3915 of 13278)
  • I always whip cream with a whisk, anyway. Good for the by Marya, December 20, 2004(#3916 of 13278)
  • Yeah but do you milk the cow first, huh, do by Kirsten B., December 20, 2004(#3917 of 13278)
  • the double whisk with the little marble in it makes good by shelley b, December 20, 2004(#3918 of 13278)
  • Mine's titty by Biscuit, December 21, 2004(#3919 of 13278)
  • Well, the new KA is in pride of place on the kitchen by Anne L., December 21, 2004(#3920 of 13278)
  • My KA is white, but then again I won it in a drawing at by rms, December 21, 2004(#3921 of 13278)
  • I wanna hear about the double whisk with the by Alizarin, December 21, 2004(#3922 of 13278)
  • Anne L. I'm late in this discussion, but being from by suze-q, December 21, 2004(#3923 of 13278)
  • We gave Julia a red KA for her birthday. She loves it. by dirt track date, December 21, 2004(#3924 of 13278)
  • Am I the only poster with an Empire Green KA? It matches by Laura Palmer, December 21, 2004(#3925 of 13278)
  • Quick question -- I'm making an old favorite recipe of by Kteemac, December 21, 2004(#3926 of 13278)
  • I seem to have trouble putting a post together by Sabine, December 21, 2004(#3928 of 13278)
  • I love that Empire Green. Mine's cobalt by Babylon Sister, December 21, 2004(#3929 of 13278)
  • Sabine, I have a very similar recipe to your Lemon by Fiona, December 21, 2004(#3930 of 13278)
  • Give me the cinnamon star cookie recipe!Edit: by Sabine, December 21, 2004(#3931 of 13278)
  • Shall I post in Only Recipes or email by Fiona, December 21, 2004(#3932 of 13278)
  • Came here from the link: my KA is matte grey. I've had by Agnes Day, December 21, 2004(#3933 of 13278)
  • Post in Only Recipes - everybody needs cinnamon stars by Sabine, December 21, 2004(#3934 of 13278)
  • I don't have a KA. I feel left out. I guess I'll have to by Harri P., December 21, 2004(#3935 of 13278)
  • As soon as I get mine (hint hint santa) I'm taking mine by Ellie Mayhem, December 21, 2004(#3936 of 13278)
  • Oooh! What a good idea! The Roaring Mixer!Fiona, by Sabine, December 21, 2004(#3937 of 13278)
  • Another cobalt by Sakti, December 21, 2004(#3938 of 13278)
  • Harri, if you bake your life will be better for it, I by Agnes Day, December 21, 2004(#3939 of 13278)
  • Last year we pulled off the best Christmas surprise by Sarahsue, December 21, 2004(#3940 of 13278)
  • Laura Palmer, mine is the green, too. I have pyrex by Julia M., December 21, 2004(#3941 of 13278)
  • How often do you KA evangelists by Alizarin, December 21, 2004(#3942 of 13278)
  • I think during most of the year I bake about once a by Julia M., December 21, 2004(#3943 of 13278)
  • I'd like to bake once a week on the weekends, and I by Anne L., December 21, 2004(#3944 of 13278)
  • Fire engine red, by Orm Irian, December 21, 2004(#3945 of 13278)
  • Mine is chocolate brown. Got it on sale for a by GigiZ, December 21, 2004(#3946 of 13278)
  • I just got a KA Artisan for Christmas. I angsted over by SusanK, December 21, 2004(#3947 of 13278)
  • You know, KA should send you all a royalty check. It's by Lori Dee, December 21, 2004(#3948 of 13278)
  • My KA is fire engine red too!How by devillishious, December 21, 2004(#3949 of 13278)
  • Mine is "caviar," black with little silvery speckles. I by J-Ro, December 21, 2004(#3950 of 13278)
  • Mine is cobalt blue, but I covet my brother's orange 500 by Ratty Ingalls Wilder, December 21, 2004(#3951 of 13278)
  • I used mine to make a panettone last night. I'm glad to by Marya, December 21, 2004(#3953 of 13278)
  • My KA is stainless. I know you were all waiting in by Mrs. Malaprop, December 21, 2004(#3954 of 13278)
  • Mine is retro green, like the color of jadeite by VanPear, December 21, 2004(#3955 of 13278)
  • Mine is white. We got that because at the time it was by Deborah Quest, December 21, 2004(#3956 of 13278)
  • Both of my KA mixers are by Mostone, December 21, 2004(#3957 of 13278)
  • The idea of taking my KA in to an appliance refinisher by devillishious, December 21, 2004(#3958 of 13278)
  • Magenta would be by Marya, December 21, 2004(#3959 of 13278)
  • BOTH? by Anna Trueblood, December 21, 2004(#3960 of 13278)
  • Alizarin, at Williams Sonoma and other kitchen stores, by shelley b, December 21, 2004(#3961 of 13278)
  • The problem is, they make so many now!I like by Biscuit, December 21, 2004(#3962 of 13278)
  • That Mostone's a snotty little bitch, isn't by VanPear, December 21, 2004(#3963 of 13278)
  • Thanks, Shelley. I had no by Alizarin, December 21, 2004(#3964 of 13278)
  • Also, I bake in fits. I wouldn't say I use the KA every by Anna Trueblood, December 21, 2004(#3965 of 13278)
  • Cobalt Blue KA blender, standing mixer, and soon by lexuh, December 21, 2004(#3966 of 13278)
  • Mine's cobalt. I too bake in fits and starts. There was by LC, December 21, 2004(#3967 of 13278)
  • I like Ellie's idea of flames, or some by devillishious, December 21, 2004(#3968 of 13278)
  • I've found a cool flamed one - I'll post it in the by Biscuit, December 21, 2004(#3969 of 13278)
  • That Mostone's a snotty little bitch, by Mostone, December 21, 2004(#3970 of 13278)
  • Harri, you need a copper one.I by Harri P., December 21, 2004(#3971 of 13278)
  • Alton Brown has flames on his gray by JennyD, December 21, 2004(#3972 of 13278)
  • K covets Alton's by Andrea, December 21, 2004(#3973 of 13278)
  • Go check out the kitchen gadgets thread in marketplace by Anne L., December 21, 2004(#3974 of 13278)
  • Since we're sounding off, ours is matte grey. Greg is a by ShelbyD, December 21, 2004(#3975 of 13278)
  • I'm thinking that Tony will end up wanting to make a lot by Anne L., December 21, 2004(#3976 of 13278)
  • I have the 6-quart raised bowl in matte gray. I wanted by tigrpaw, December 21, 2004(#3977 of 13278)
  • OK, I have to ask. tigrpaw, what on earth do you do by Anne L., December 21, 2004(#3978 of 13278)
  • I give all but about six dozen away to extended family by tigrpaw, December 21, 2004(#3979 of 13278)
  • I used to do something like that (not on such a huge by Nancy T., December 21, 2004(#3980 of 13278)
  • Mine's cobalt. I use it like 3 times a year, but the by Nicola O., December 21, 2004(#3981 of 13278)
  • Eh, I get enough appreciation. There are some that go by tigrpaw, December 21, 2004(#3982 of 13278)
  • Mine's white. I used it Sunday to make 10 dozen Toll by fatdirt, December 21, 2004(#3983 of 13278)
  • Ah. That answers the question quite handily, tigrpaw. by Anne L., December 21, 2004(#3984 of 13278)
  • My gingersnaps with the extra baking powder were rather by JennyD, December 21, 2004(#3985 of 13278)
  • I don't have a stand mixer *or* even a hand mixer by Vix, December 21, 2004(#3986 of 13278)
  • Harri, I'm pretty sure you have to turn by Harri P., December 21, 2004(#3987 of 13278)
  • Tigr, I'm amazed at your mad oven management skillz. I by Alizarin, December 21, 2004(#3988 of 13278)
  • Alazarin, I start by knocking out the stuff that needs by tigrpaw, December 21, 2004(#3989 of 13278)
  • Harri, I got my KA for $269.00 Cdn after the $120.00 by Anne L., December 21, 2004(#3990 of 13278)
  • Still. I'm impressed.I always end up in some mad by Alizarin, December 21, 2004(#3991 of 13278)
  • One of the things that helped me out was that the doors by tigrpaw, December 21, 2004(#3992 of 13278)
  • Harri, I got my KA for $269.00 Cdn by Harri P., December 21, 2004(#3993 of 13278)
  • See, I don't have to worry about that around here in the by Anne L., December 21, 2004(#3994 of 13278)
  • I feel the need for a KitchenAid, but not at the price by Sass, December 22, 2004(#3995 of 13278)
  • a whisk that consists of a regular by Agnes Day, December 22, 2004(#3996 of 13278)
  • Agnes, I am glad to help anyone with kitchen by shelley b, December 22, 2004(#3997 of 13278)
  • Where does one find this whisk in a by Sakti, December 22, 2004(#3998 of 13278)
  • I thought someone said by Marya, December 22, 2004(#3999 of 13278)
  • I didn't see it on their site. Odd.And still by Sakti, December 22, 2004(#4000 of 13278)
  • also on amazon as "Cuisipro Duo Whisk with Wire by shelley b, December 22, 2004(#4001 of 13278)
  • Oh, it's like one of those Chinese ivory puzzle balls. by Alice CK, December 22, 2004(#4002 of 13278)
  • How often do you KA evangelists by Laura Palmer, December 22, 2004(#4003 of 13278)
  • On the KA front, we used to have the Cobalt Blue Artisan by MizT, December 22, 2004(#4004 of 13278)
  • I look at that whisk, and I think, "Whisking a custard by Serin McDaniel, December 22, 2004(#4005 of 13278)
  • MizT, that sounds like a very pretty by Sabine, December 22, 2004(#4006 of 13278)
  • Ha! Serin, my first thought was "That's all well and by dissonance, December 22, 2004(#4007 of 13278)
  • I want that whisk. And I have a dishwasher, so no by Anne L., December 22, 2004(#4008 of 13278)
  • In CalGal's Orange Drop cookies, do you use shortening by mollyT, December 22, 2004(#4009 of 13278)
  • Molly, I made two batches of those this week -- by JennyD, December 22, 2004(#4010 of 13278)
  • Shortening will be chewier, butter will be by Agnes Day, December 22, 2004(#4011 of 13278)
  • Yeah, that was my reasoning -- I wouldn't call these by JennyD, December 22, 2004(#4012 of 13278)
  • Hmmmm, if I used butter it would be one less thing to by mollyT, December 22, 2004(#4013 of 13278)
  • Where are the cookie recipes listed? Now I'm curious. by Agnes Day, December 22, 2004(#4014 of 13278)
  • They're in Only Recipes. Searching on Orange Drop by mollyT, December 22, 2004(#4015 of 13278)
  • by JennyD, December 22, 2004(#4016 of 13278)
  • I have a sprayer hose at my sink and I think with lava by Anna Trueblood, December 22, 2004(#4017 of 13278)
  • Or because the recipe is meant to be a by CalGal, December 22, 2004(#4018 of 13278)
  • we have a dish washer but clean the whisk by hand by shelley b, December 22, 2004(#4019 of 13278)
  • If I don't put mine in the dishwasher, I just whisk it by Nancy T., December 22, 2004(#4020 of 13278)
  • With re: to KA---if I were to get one I would want a by ciao bella, December 22, 2004(#4021 of 13278)
  • How do you get fudge out of the pan? Mine is stuck by Marya, December 22, 2004(#4022 of 13278)
  • Lick it by ciao bella, December 22, 2004(#4023 of 13278)
  • Oh, dear. I would have lined the pan with waxed paper, I by Andrea, December 22, 2004(#4024 of 13278)
  • So, any action on the fudge-removal by Andrea, December 22, 2004(#4025 of 13278)
  • Nah. I'm at work, so it's all speculative for the by Marya, December 22, 2004(#4026 of 13278)
  • Marya, maybe dip the pan in a sinkful of hot by J-Ro, December 22, 2004(#4027 of 13278)
  • I think I'll try that. It's very good fudge and I'd like by Marya, December 22, 2004(#4028 of 13278)
  • Speaking of almonds, I am still looking for a recipe for by ciao bella, December 22, 2004(#4029 of 13278)
  • Marya, I believe my mom used to dip her fudge pan in hot by Anne L., December 22, 2004(#4030 of 13278)
  • I used by Marya, December 22, 2004(#4031 of 13278)
  • Ciao Bella reminds me that I have a by Alizarin, December 22, 2004(#4032 of 13278)
  • I'm not going to make any cake, though, because I'm not by Andrea, December 22, 2004(#4033 of 13278)
  • I'd throw those almonds out. Nuts absorb flavours by Agnes Day, December 22, 2004(#4034 of 13278)
  • Yeah, I have to taste them first. I've kept them frozen by Andrea, December 22, 2004(#4035 of 13278)
  • Thanks, Marya. That looks very similar to the recipe by Anne L., December 22, 2004(#4036 of 13278)
  • I'd go heavy on the pecans, for balance. It's really by Marya, December 22, 2004(#4037 of 13278)
  • Oh, yum. If it's like pralines, by Anne L., December 22, 2004(#4038 of 13278)
  • I'm going to be baking until midnight. I really need to by mollyT, December 23, 2004(#4039 of 13278)
  • I made sand tarts this evening and I'm fixing to make by terrilynn, December 23, 2004(#4040 of 13278)
  • made my first Christmas pudding tonight, I have a good by Ellie Mayhem, December 23, 2004(#4041 of 13278)
  • Lick it by VanPear, December 23, 2004(#4042 of 13278)
  • Baking to be done: Chocolate gingerbread cake from by Anne L., December 23, 2004(#4043 of 13278)
  • I'm heading over to the Only Cookie Recipes thread to by Crispy Girl, December 23, 2004(#4044 of 13278)
  • Crispy, those sound really good and I have all the by terrilynn, December 23, 2004(#4045 of 13278)
  • It probably would, but I don't think they'd have the by Crispy Girl, December 23, 2004(#4046 of 13278)
  • I made DTD's granny's spritz cookies yesterday, as well by Kirsten B., December 23, 2004(#4047 of 13278)
  • Oh yeah--I get to bust out the fruitcakes tomorrow by Crispy Girl, December 23, 2004(#4048 of 13278)
  • by Anne L., December 23, 2004(#4049 of 13278)
  • Amazon.com is having a big clearance sale - by Laura Palmer, December 23, 2004(#4050 of 13278)
  • That is the lowest I have ever seen, by Kirsten B., December 23, 2004(#4051 of 13278)
  • My baking is almost finished! All cookies are done. by devillishious, December 23, 2004(#4052 of 13278)
  • The chocolate mint bars are in Only Recipes as Chocolate by mollyT, December 23, 2004(#4053 of 13278)
  • Almond cake is done, spritz cookies are done.I by Anne L., December 23, 2004(#4054 of 13278)
  • I just clipped a lemon bar recipe from Fine Cooking. by J-Ro, December 23, 2004(#4055 of 13278)
  • Where do I find Julia M.'s chocolate chip cookie recipe? by Julie F, December 23, 2004(#4056 of 13278)
  • So I'm not sure the trifle I'm making for Christmas is by Harri P., December 23, 2004(#4057 of 13278)
  • I bought it! I bought the reconditioned KA! It's white by Ellie Mayhem, December 23, 2004(#4058 of 13278)
  • by Marya, December 23, 2004(#4059 of 13278)
  • Here's by Biscuit, December 23, 2004(#4060 of 13278)
  • J-Ro, I'd like to know the result of the lemon bar bake by Anne L., December 23, 2004(#4061 of 13278)
  • Anne, is the recipe anything by Sara S, December 23, 2004(#4062 of 13278)
  • I just want to say that by MizT, December 23, 2004(#4063 of 13278)
  • For the first time ever, my cheesecake cracked on top -- by Ruby Gospel, December 24, 2004(#4064 of 13278)
  • I just made by Echolalia, December 24, 2004(#4065 of 13278)
  • what causes thatIsn't it by Harri P., December 24, 2004(#4066 of 13278)
  • Echo, can you remove the candy pancake, crumble it up by Ellie Mayhem, December 24, 2004(#4067 of 13278)
  • My recipe calls for me to turn the oven off and leave by Harri P., December 24, 2004(#4068 of 13278)
  • do you cook it in a bain marie? I've never had one by Ellie Mayhem, December 24, 2004(#4069 of 13278)
  • Nope. And I wouldn't destroy something with two packages by Harri P., December 24, 2004(#4070 of 13278)
  • Yeah, but I can get behind Ellie's variety of by Biscuit, December 24, 2004(#4071 of 13278)
  • Me too. That kind of excessive self-indulgence appeals by Kaye, December 24, 2004(#4072 of 13278)
  • Harri, I think it is related to how it cools. Mine you by Kirsten B., December 24, 2004(#4073 of 13278)
  • The cake layer of the chocolate mint sticks is cooling by mollyT, December 24, 2004(#4074 of 13278)
  • I've never made a cheesecake that didn't crack. Never by Serin McDaniel, December 24, 2004(#4075 of 13278)
  • Sara S., the chocolate gingerbread recipe you posted is by Anne L., December 25, 2004(#4076 of 13278)
  • Whenever my cheesecake cracks, I just cover it in by MizT, December 25, 2004(#4077 of 13278)
  • I doubled the recipe I by Agnes Day, December 25, 2004(#4078 of 13278)
  • Echo, you cooked the topping too long. You can't fix it by Agnes Day, December 25, 2004(#4079 of 13278)
  • I will most likely finish the last couple of Christmas by mollyT, December 28, 2004(#4080 of 13278)
  • I'm having the same problem -- don't want to get in the by Serin McDaniel, December 29, 2004(#4081 of 13278)
  • Me three, having the post-holiday cookie void. I just by Ally C, December 29, 2004(#4082 of 13278)
  • For the first time in years, I have a surfeit of baking by Racehorse, December 29, 2004(#4083 of 13278)
  • I ended up freezing a whole bunch of cookies, so the by Anne L., December 29, 2004(#4084 of 13278)
  • We made up dough for Brigit's sugar cookie recipe but by terrilynn, December 29, 2004(#4085 of 13278)
  • The cookies should be ok to make now, or you can freeze by Anne L., December 29, 2004(#4086 of 13278)
  • I just wanted to report that Nigella's Fruitcake recepie by pookie, December 29, 2004(#4087 of 13278)
  • I made Nigella's chocolate fruit cake over Xmas, and it by Patience, December 29, 2004(#4088 of 13278)
  • J-Ro, I just made your cream scones but substituted by Babylon Sister, December 29, 2004(#4089 of 13278)
  • I'd like to try and make some bread today with my new by Anne L., December 30, 2004(#4090 of 13278)
  • What the hell is bread machine yeast, you godless by CalGal, December 30, 2004(#4091 of 13278)
  • Anne, yes you can use the yeast. I remember reading by shelley b, December 30, 2004(#4092 of 13278)
  • Cal, I'm not the godless heathen, my husband is. He by Anne L., December 30, 2004(#4093 of 13278)
  • I have had good luck getting un-cracked cheesecake by by Simulacra, December 30, 2004(#4094 of 13278)
  • Anne, with instant yeast (or fast rising, the kind you by shelley b, December 30, 2004(#4095 of 13278)
  • Made apple pie last night with the leftover Aunt Helen's by bluestocking, December 30, 2004(#4096 of 13278)
  • The Pear wants me to make him an EIGHT-LAYER CAKE for by VanPear, December 30, 2004(#4097 of 13278)
  • sure, how thin can you slice? Actually, what I would do by Ellie Mayhem, December 30, 2004(#4098 of 13278)
  • I've seen the gazillion layer cakes in restaurants, but by MizT, December 30, 2004(#4099 of 13278)
  • Woo boy, that sounds like a lot of work. I've seen them by JayKay, December 30, 2004(#4100 of 13278)
  • I have a German recipe for a multi-layer cake which has by Kirsten B., December 30, 2004(#4101 of 13278)
  • frost a stack of by Ellie Mayhem, December 30, 2004(#4102 of 13278)
  • Is eight-layer cake an alternate name for dobosh torte, by Alizarin, December 30, 2004(#4103 of 13278)
  • seriously, the torted 3 layer cake with the baked by Ellie Mayhem, December 30, 2004(#4104 of 13278)
  • Dobosh torte by Alizarin, December 30, 2004(#4105 of 13278)
  • One of my co-workers made a dobosh torte at Easter this by Anne L., December 30, 2004(#4106 of 13278)
  • I don't understand torte as a verb, EM.He wants by VanPear, December 30, 2004(#4107 of 13278)
  • VP, I don't see that holding up by Kirsten B., December 30, 2004(#4108 of 13278)
  • torting = splitting a cake horizontally (also used to by Ellie Mayhem, December 30, 2004(#4109 of 13278)
  • That sounds like the sort of thing that bakeries were by Serin McDaniel, December 30, 2004(#4110 of 13278)
  • I had a pumpkin foie gras dobosh last week I need to by LC, December 30, 2004(#4111 of 13278)
  • I had a pumpkin foie gras dobosh last by JennyD, December 31, 2004(#4112 of 13278)
  • Anyone have good recipes for pound cake? I'm going to a by Deborah Quest, December 31, 2004(#4113 of 13278)
  • oh I do, let me post it in the recipe by Ellie Mayhem, December 31, 2004(#4114 of 13278)
  • OK, I put it in by LC, December 31, 2004(#4115 of 13278)
  • That looks just right, Ellie. Thanks for putting it by Deborah Quest, December 31, 2004(#4116 of 13278)
  • The pound cakes are in the oven. I added miniature by Deborah Quest, December 31, 2004(#4117 of 13278)
  • They sound divine, Deborah! Ending 2004 with what truly by Ally C, January 01, 2005(#4118 of 13278)
  • Oy. I broke the buttercream. I used the Vanilla by rms, January 03, 2005(#4119 of 13278)
  • Sounds yummy, by carcassonne, January 03, 2005(#4120 of 13278)
  • I used the refrigerated Just Whites egg by Babylon Sister, January 03, 2005(#4121 of 13278)
  • Van, could you make thinner layers, say, each about 1/4" by Nancy T., January 03, 2005(#4122 of 13278)
  • Ellie's pound cake recipe was a success. The chocolate by Deborah Quest, January 03, 2005(#4123 of 13278)
  • Does anyone know how to substitute semi-sweet chocolate by Racehorse, January 03, 2005(#4124 of 13278)
  • All I could find online is that a half-ounce of by Nancy T., January 03, 2005(#4125 of 13278)
  • Nancy, she didn't she went for 4 layers I think by Kaye, January 03, 2005(#4126 of 13278)
  • I came here to post that I googled and found a recipe by Racehorse, January 03, 2005(#4127 of 13278)
  • In general, you never substitute sweetened for by CalGal, January 04, 2005(#4128 of 13278)
  • Nancy, Kaye's right--we doubled the recipe and went with by VanPear, January 04, 2005(#4129 of 13278)
  • Speaking of layers, has anyone done a big tiered cake? I by Marya, January 04, 2005(#4130 of 13278)
  • They turned out great! I threw in half a bag of by Racehorse, January 04, 2005(#4131 of 13278)
  • I can refrigerate or freeze the layers, by J-Ro, January 04, 2005(#4132 of 13278)
  • I'm thinking just some simple border icing (with one of by Marya, January 04, 2005(#4133 of 13278)
  • Actually, J-Ro covers all of the good tips. I always by melisub, January 04, 2005(#4134 of 13278)
  • Marya, if you have "Cookwise" by Shirley Corrither, she by Laura Palmer, January 04, 2005(#4135 of 13278)
  • Or the Insanity Rose Cake Bible. That's my main by melisub, January 04, 2005(#4136 of 13278)
  • I have Cake Bible.You don't put a straw or dowel by Marya, January 04, 2005(#4138 of 13278)
  • BabSis -- on the pasteurized egg whites, thank you! by rms, January 04, 2005(#4139 of 13278)
  • Here's a diagram, Marya: by Laura Palmer, January 04, 2005(#4140 of 13278)
  • That's cool! by Marya, January 04, 2005(#4141 of 13278)
  • The Wilton yearbook (stop snerking, I'm not suggesting by Alizarin, January 04, 2005(#4142 of 13278)
  • in a Martha Stewart bookRun a by GythaOgg, January 04, 2005(#4143 of 13278)
  • I second that, by Curie Tournesol, January 04, 2005(#4144 of 13278)
  • My Christmas 2004 baking report:We busted out the by Crispy Girl, January 04, 2005(#4145 of 13278)
  • I don't suppose you could get away with just the giant S by Curie Tournesol, January 04, 2005(#4146 of 13278)
  • Avoid the evil rolled fondant, which it by Jillian PlicPlic, January 04, 2005(#4147 of 13278)
  • Even the homemade IR version doesn't really taste good. by Curie Tournesol, January 04, 2005(#4148 of 13278)
  • If I were going to use anything rolled, it would be the by Marya, January 05, 2005(#4149 of 13278)
  • The only time I ever had an actual wedding cake problem by melisub, January 05, 2005(#4150 of 13278)
  • Eek. I only used it once for a 9" cake and it was by Curie Tournesol, January 05, 2005(#4151 of 13278)
  • Feel free to try and talk me down off my ledge if I'm by Patience, January 05, 2005(#4152 of 13278)
  • I did that, Patience, and we had a 40-guest wedding. I by Curie Tournesol, January 05, 2005(#4153 of 13278)
  • I'd never heard of Insanity Rose before this thread -- by Patience, January 05, 2005(#4154 of 13278)
  • I wish I'd written it down, because I'm beginning to by Curie Tournesol, January 05, 2005(#4155 of 13278)
  • I just bought it. (It took me a while to figure out that by Patience, January 05, 2005(#4156 of 13278)
  • (It took me a while to figure out that by Curie Tournesol, January 05, 2005(#4157 of 13278)
  • Patience, it's doable -- I did the food (but not the by JennyD, January 05, 2005(#4158 of 13278)
  • Patience, we did our own wedding cake and there were 90 by Kaye, January 05, 2005(#4159 of 13278)
  • I still have a problem with the Insanity Rose cakes. It by Marya, January 05, 2005(#4160 of 13278)
  • Patience, I made my own cake as well, for about 120-130 by Jillian PlicPlic, January 05, 2005(#4161 of 13278)
  • Does the orange pound cake have milk in by Marya, January 05, 2005(#4162 of 13278)
  • Oh man, I don't remember -it's been 7+ years. I can by Jillian PlicPlic, January 05, 2005(#4163 of 13278)
  • For anyone who has enough interest to buy the recipe by Jillian PlicPlic, January 05, 2005(#4164 of 13278)
  • Epicurious.com has a couple of wedding cake recipes. I by J-Ro, January 05, 2005(#4165 of 13278)
  • This is by Jillian PlicPlic, January 05, 2005(#4166 of 13278)
  • That looks really good. How many people did you feed, by Marya, January 05, 2005(#4167 of 13278)
  • I'm impressed by all the baking brides. Thanks for the by Patience, January 05, 2005(#4168 of 13278)
  • You know, I can't remember clearly if I cut the cakes by Jillian PlicPlic, January 05, 2005(#4169 of 13278)
  • Marya, my pans are 2" and you can split the layers into by J-Ro, January 05, 2005(#4170 of 13278)
  • That makes sense. I might try making that with an almond by Marya, January 05, 2005(#4171 of 13278)
  • Are there mousses with no whipped by J-Ro, January 05, 2005(#4172 of 13278)
  • That does sound kind of yummy, although maybe a lot of by Marya, January 05, 2005(#4173 of 13278)
  • If you fill any pan 2/3 full and use by Curie Tournesol, January 05, 2005(#4174 of 13278)
  • 3" by Alizarin, January 05, 2005(#4175 of 13278)
  • Orange or lemon curd would be very good, but you'd have by J-Ro, January 05, 2005(#4176 of 13278)
  • I was going to bake one layer of each size, as called by Marya, January 05, 2005(#4177 of 13278)
  • Ok, you forced me to look at the recipe. I will take by J-Ro, January 05, 2005(#4178 of 13278)
  • Contains sour cream, so I can't use it. I think what I by Marya, January 06, 2005(#4179 of 13278)
  • Marya, I have the recipe for my orange cake, and it does by Jillian PlicPlic, January 06, 2005(#4180 of 13278)
  • Marya, do you already have an almond cake recipe? I by melisub, January 06, 2005(#4181 of 13278)
  • That would be fabulous, if you think it's one that would by Marya, January 06, 2005(#4182 of 13278)
  • Yes, the one I'm thinking of is in a Patricia Quintana by melisub, January 06, 2005(#4183 of 13278)
  • A few days ago I made the Boston Globe's Chocolate-Chip by Ally C, January 07, 2005(#4184 of 13278)
  • Marya, I looked at the recipe. It has butter, but no by melisub, January 07, 2005(#4185 of 13278)
  • Buuter is fine. I was thinking 5, 7, 9, but I haven't by Marya, January 07, 2005(#4186 of 13278)
  • I'll post it later by melisub, January 07, 2005(#4187 of 13278)
  • Thank you, by Marya, January 07, 2005(#4188 of 13278)
  • Hmm. I might try making it this weekend, because I have by melisub, January 07, 2005(#4189 of 13278)
  • OK, so I have a chocolate chip brownie recipe1 by debby, January 07, 2005(#4190 of 13278)
  • It's better to add the dries and the wets (flour and by Alizarin, January 07, 2005(#4191 of 13278)
  • Debby, I tried checking a few brownie recipes against by Alice CK, January 07, 2005(#4192 of 13278)
  • I can't swear they used to be better, I only make them by debby, January 07, 2005(#4193 of 13278)
  • Oh and except for the brown sugar I used all the same by debby, January 07, 2005(#4194 of 13278)
  • Okay, I'm checking the old version of Joy, and here's by Alizarin, January 07, 2005(#4195 of 13278)
  • Also, that doesn't look like anywhere near enough eggs. by Ally C, January 07, 2005(#4196 of 13278)
  • I agree with Ally. Try doubling up on the eggs. How by J-Ro, January 08, 2005(#4197 of 13278)
  • I think someone's been stealing debby's brown sugar and by Alice CK, January 08, 2005(#4198 of 13278)
  • Yes they are bar cookies, I always think of them as by debby, January 08, 2005(#4199 of 13278)
  • The package will say cane sugar if it's cane by J-Ro, January 08, 2005(#4200 of 13278)
  • DAMN! I'm sure it's been done before but we just by dirt track date, January 10, 2005(#4201 of 13278)
  • by debby, January 10, 2005(#4202 of 13278)
  • That sounds terrific, dtd. I love hazelnuts.I by Julia M., January 10, 2005(#4203 of 13278)
  • fairy by Ellie Mayhem, January 10, 2005(#4204 of 13278)
  • You beat them too by J-Ro, January 10, 2005(#4205 of 13278)
  • DTD's cake was probably better, but I invented something by Curie Tournesol, January 10, 2005(#4206 of 13278)
  • We are doing a fondue dinner next week with some by debby, January 11, 2005(#4207 of 13278)
  • Adding orange zest to the ladyfingers would be easiest by Alizarin, January 11, 2005(#4208 of 13278)
  • How much orange extract? A teaspoon? A table by debby, January 11, 2005(#4209 of 13278)
  • Maybe a half-teaspoon, or a quarter? Start small and by JennyD, January 11, 2005(#4210 of 13278)
  • Like a capful, then taste it. That stuff is pretty by Andrea, January 11, 2005(#4211 of 13278)
  • by Andrea, January 11, 2005(#4212 of 13278)
  • I wouldn't use extract--lemon and orange extract always by Marya, January 11, 2005(#4213 of 13278)
  • I've got to get some of that. I always ogle the little by Andrea, January 11, 2005(#4214 of 13278)
  • They have a cute little set with small bottles of lemon, by Marya, January 11, 2005(#4215 of 13278)
  • That's the kit I ogle. I'll have to break down one of by Andrea, January 11, 2005(#4216 of 13278)
  • Only by Marya, January 11, 2005(#4217 of 13278)
  • Very goofy site. Wow, those oils are cheaper than I by Andrea, January 11, 2005(#4218 of 13278)
  • I'm off to buy the almonds so I can finally make a test by melisub, January 11, 2005(#4219 of 13278)
  • Let me know, meli! I've about settled on the Martha by Marya, January 11, 2005(#4220 of 13278)
  • I have little bottles of peppermint, clove and cinnamon by J-Ro, January 11, 2005(#4221 of 13278)
  • Yes, you can use the non-bendy drinking straws. And you by melisub, January 11, 2005(#4222 of 13278)
  • And the cardboard doesn't show? Is that because you pipe by Marya, January 11, 2005(#4223 of 13278)
  • If the straws are level with the cake top, how do you by Marya, January 11, 2005(#4224 of 13278)
  • Yes, you cover with icing. I made enough tiered cakes by melisub, January 11, 2005(#4225 of 13278)
  • I left the straws in. You can see where they are by melisub, January 11, 2005(#4226 of 13278)
  • Yes, the cardboard stays in so that the structure of the by Jillian PlicPlic, January 11, 2005(#4227 of 13278)
  • This has been interesting reading. I never realized how by Nancy T., January 11, 2005(#4228 of 13278)
  • It sounds cool, doesn't it? C'mon down to Portland on by Marya, January 11, 2005(#4229 of 13278)
  • I'm so glad to have this cardboard thing settled, by the by Marya, January 11, 2005(#4230 of 13278)
  • It's tempting!Someday soon. I already know she by Nancy T., January 11, 2005(#4231 of 13278)
  • I will, even if it looks like utter crap. I can always by Marya, January 11, 2005(#4232 of 13278)
  • OK you guys are killing me. I went to the website and by debby, January 11, 2005(#4233 of 13278)
  • Damn. I want to come to Portland for tiering cakes and by melisub, January 11, 2005(#4234 of 13278)
  • Try Williams-Sonoma or a high-end gourmet foods by Alizarin, January 11, 2005(#4235 of 13278)
  • I bet you can turn any tiered cake into by Curie Tournesol, January 11, 2005(#4236 of 13278)
  • I think I usually tape a parchment round on the rounds I by melisub, January 11, 2005(#4237 of 13278)
  • Okay, by Alizarin, January 11, 2005(#4238 of 13278)
  • I'm sure you can get them at Williams Sonoma and similar by Marya, January 11, 2005(#4239 of 13278)
  • I put the cake right on the cardboard and it doesn't by J-Ro, January 11, 2005(#4240 of 13278)
  • I just googled, actually, and Boyajian is Boston-based, by Marya, January 11, 2005(#4241 of 13278)
  • If you do have the coated cardboard, I don't put by melisub, January 11, 2005(#4242 of 13278)
  • Marya, I am dying laughing here, they are literally by debby, January 11, 2005(#4243 of 13278)
  • That's hilarious. You should go visit and report by Marya, January 11, 2005(#4244 of 13278)
  • I can't believe no one was impressed by my by Curie Tournesol, January 11, 2005(#4245 of 13278)
  • Oh, shoot, how did I miss that, Curie? Brilliant. Decca by Marya, January 11, 2005(#4246 of 13278)
  • Eh, well, the effect only lasts so long. But it's very by Curie Tournesol, January 11, 2005(#4247 of 13278)
  • Darn you, Marya, you controller of my shopping impulses, by JennyD, January 11, 2005(#4248 of 13278)
  • That was a good price on maple sugar, wasn't it? I'm by Marya, January 11, 2005(#4249 of 13278)
  • I've noticed cakes recently with what look to me like by JennyD, January 11, 2005(#4250 of 13278)
  • On a white icing background? Sounds festive.If by Alizarin, January 11, 2005(#4251 of 13278)
  • Oh, look, you can get sugar ants to march across your by Marya, January 11, 2005(#4252 of 13278)
  • I think that sounds perfect, Marya.For one of the by melisub, January 11, 2005(#4253 of 13278)
  • I did a jewelry box and used real strings of beads. That by J-Ro, January 11, 2005(#4254 of 13278)
  • You can't leave us hanging like that, by Alizarin, January 11, 2005(#4255 of 13278)
  • The lid was on a cardboard round. Instead of straws, I by J-Ro, January 11, 2005(#4256 of 13278)
  • Thanks. And yes, please do find (and post) by Alizarin, January 11, 2005(#4257 of 13278)
  • I thought you posted pictures of it once, with your by melisub, January 11, 2005(#4258 of 13278)
  • I think I did post it on TT, now that you mention it. by J-Ro, January 11, 2005(#4259 of 13278)
  • J-Ro, please find a picture of that cake. I am in awe by Anne L., January 12, 2005(#4260 of 13278)
  • At the other end of the spectrum, Woodstock and I made a by Alice CK, January 12, 2005(#4261 of 13278)
  • Didn't Marion Cunningham just publish a book about by Marya, January 12, 2005(#4262 of 13278)
  • It's entirely possible to make a good cake layer with by Alizarin, January 12, 2005(#4263 of 13278)
  • I'm torn about egg whites. It seems to take me about a by Marya, January 12, 2005(#4264 of 13278)
  • I wrapped dishtowels around the pans, by Jillian PlicPlic, January 12, 2005(#4265 of 13278)
  • Ha, funny timing. I was just coming in to post about by melisub, January 12, 2005(#4266 of 13278)
  • Heh, I want the second bowl too. First World by Marya, January 12, 2005(#4267 of 13278)
  • Cristina and Lucia want me to coat the cake with by melisub, January 12, 2005(#4268 of 13278)
  • Ah, that makes sense, Marya. I've not gotten around to by Jillian PlicPlic, January 12, 2005(#4269 of 13278)
  • Jillian, blood oranges are so by melisub, January 12, 2005(#4270 of 13278)
  • eeeeaaaaat theeeeemmmmmmSeriously, they're so by Nancy T., January 12, 2005(#4271 of 13278)
  • I don't quite love blood oranges. They're not tart by Marya, January 12, 2005(#4272 of 13278)
  • They ARE so beautiful. I've bought them and looked at by Jillian PlicPlic, January 12, 2005(#4273 of 13278)
  • It's the blood orange of Dorian Gray! Aaaah!Which by Marya, January 12, 2005(#4274 of 13278)
  • The whipped cream/sour cream sounds good. And maybe by melisub, January 12, 2005(#4275 of 13278)
  • I usually put the bottom side up, because it is more by melisub, January 12, 2005(#4276 of 13278)
  • That was my instinct, too.No, the cake isn't a by Marya, January 12, 2005(#4277 of 13278)
  • Well, the bottom three layers look fine, but the top one by Marya, January 13, 2005(#4278 of 13278)
  • I made the chocolate chip cake today that chlucy posted by Julia M., January 13, 2005(#4279 of 13278)
  • Sounds very possible, Julia. Or your oven could be fast, by Marya, January 13, 2005(#4280 of 13278)
  • Julia, did you see my post? That's so odd, because mine by Ally C, January 13, 2005(#4281 of 13278)
  • Julia, she brought that cake to a F2F at my house and we by debby, January 13, 2005(#4282 of 13278)
  • Yeah, that is a great cake. We devoured it pretty by Ally C, January 13, 2005(#4283 of 13278)
  • Isn't it good? It was supposed to be for dessert by Julia M., January 13, 2005(#4284 of 13278)
  • The only reason it lasted a week here was because I was by debby, January 13, 2005(#4285 of 13278)
  • Sorry I steered you wrong, Julia! I'm glad you got to it by Ally C, January 13, 2005(#4286 of 13278)
  • Marya, if you have time and inclination, bake another by melisub, January 13, 2005(#4287 of 13278)
  • I seriously love that chocolate chip cake for breakfast. by chlucy, January 13, 2005(#4288 of 13278)
  • Also, since I don't have a food by Alizarin, January 13, 2005(#4289 of 13278)
  • Nope. It's from a 1982 Martha Stewart book, and is by Marya, January 13, 2005(#4290 of 13278)
  • Marya, FWIW, I used the Martha chocolate-almond cake for by Brigit M, January 13, 2005(#4291 of 13278)
  • Oh, that's good to know. The nibbles I got from the pan by Marya, January 13, 2005(#4292 of 13278)
  • Hmm. You could do that. As I recall I made the full by Brigit M, January 13, 2005(#4293 of 13278)
  • I suppose I could halve it and do that, actually. Maybe by Marya, January 13, 2005(#4294 of 13278)
  • Almond cake report: very dense, a little eggy. I by melisub, January 13, 2005(#4295 of 13278)
  • Are you just curious, or would you by Alizarin, January 13, 2005(#4296 of 13278)
  • Marya, I was reading the January Martha Stewart magazine by JennyD, January 13, 2005(#4297 of 13278)
  • I have a question. My dh wants to make homemade fruit by Kaye, January 13, 2005(#4298 of 13278)
  • I've never done it, but I am very suspicious of the high by Marya, January 13, 2005(#4299 of 13278)
  • Kaye, your recipe is using the dry cake mix as the base by Anne L., January 13, 2005(#4300 of 13278)
  • It depends how you define "cake," and there's also more by Marya, January 13, 2005(#4301 of 13278)
  • by Marya, January 13, 2005(#4302 of 13278)
  • When you're serving something called by Alizarin, January 13, 2005(#4303 of 13278)
  • I'm talking about the fat and sugar-laden bombs that you by Anne L., January 13, 2005(#4304 of 13278)
  • Oh, so it IS the "healthy" discussion. You almost by Marya, January 13, 2005(#4305 of 13278)
  • The other leader vetoed my choice, by J-Ro, January 13, 2005(#4306 of 13278)
  • J-Ro, I did try to suggest some healthier options for by Anne L., January 13, 2005(#4307 of 13278)
  • It's just the fact that she freaked out by J-Ro, January 13, 2005(#4308 of 13278)
  • my grandmother bought eight pounds of oats. Why? I by Ellie Mayhem, January 13, 2005(#4309 of 13278)
  • Would you be interested in a banana/oatmeal/choc chip by devillishious, January 13, 2005(#4310 of 13278)
  • Buy a by J-Ro, January 13, 2005(#4311 of 13278)
  • She = stupid is putting it mildly. She also didn't know by Anne L., January 13, 2005(#4312 of 13278)
  • well my first suggestion was to get a pony. A Oatmeal by Ellie Mayhem, January 13, 2005(#4313 of 13278)
  • I like to grill (=broil) my toast. It's more by Badger, January 13, 2005(#4314 of 13278)
  • I like to grill (=broil) my toast. It's by Marya, January 13, 2005(#4315 of 13278)
  • Feeling your imperial oats today Marya? by Kaye, January 13, 2005(#4316 of 13278)
  • Her initials aren't J.G., are they? Does she live in by Anne L., January 13, 2005(#4317 of 13278)
  • Nope. Must be her clone. There's several of them in my by Kaye, January 13, 2005(#4318 of 13278)
  • She's probably my by JennyD, January 13, 2005(#4319 of 13278)
  • About fruit bars/cake mix: Look at a box of cake mix and by Serin McDaniel, January 13, 2005(#4320 of 13278)
  • Re: Oats. What about making granola? I love granola, but by dissonance, January 13, 2005(#4321 of 13278)
  • That was our theory Serin thanks. I'm leery of the by Kaye, January 14, 2005(#4322 of 13278)
  • That's because we send all our by Biscuit, January 14, 2005(#4323 of 13278)
  • Oatmeal Banana Chocolate Chip by JayKay, January 14, 2005(#4324 of 13278)
  • Are you sure that's a toaster and not a knuckle-crushing by Marya, January 14, 2005(#4325 of 13278)
  • or an airstream trailer? These don't have to be by Ellie Mayhem, January 14, 2005(#4326 of 13278)
  • There's an oatmeal/peanut butter/banana cookie recipe by JayKay, January 14, 2005(#4327 of 13278)
  • I posted the banana oatmeal chocolate chip muffins by devillishious, January 14, 2005(#4328 of 13278)
  • Are you sure that's a toaster and not by Biscuit, January 15, 2005(#4329 of 13278)
  • I bet the cats use it to crush your knuckles when you're by Marya, January 15, 2005(#4330 of 13278)
  • I would stick with vanilla, by J-Ro, January 15, 2005(#4331 of 13278)
  • I would use vanilla, too.How long do vanilla by melisub, January 15, 2005(#4332 of 13278)
  • If they aren't all dried out, I'm sure they're by J-Ro, January 15, 2005(#4333 of 13278)
  • I'm sure it is too late now, but I'd use orange. Of by sweet pea, January 15, 2005(#4334 of 13278)
  • I also have cognac, I just realized. Hmmm.Want to by Marya, January 15, 2005(#4335 of 13278)
  • I don't think a bored toddler would enhance my by sweet pea, January 15, 2005(#4336 of 13278)
  • trapped at home by an ice storm with lots of by Serin McDaniel, January 15, 2005(#4337 of 13278)
  • Well, except it's a 50-person cake, and if the party by Marya, January 15, 2005(#4338 of 13278)
  • I'm making the lady fingers and they seem to be coming by debby, January 16, 2005(#4339 of 13278)
  • Ok the plastic bag with the corner snipped off really by debby, January 16, 2005(#4340 of 13278)
  • You can also make trifle or tiramisu with them, or layer by Marya, January 16, 2005(#4341 of 13278)
  • I was dying to know, so thank you for sharing the by sweet pea, January 16, 2005(#4342 of 13278)
  • It sounds like it turned out wonderfully, Marya. I'm by melisub, January 16, 2005(#4343 of 13278)
  • Sounds nice, Marya! I'm sure everyone there was quite by Curie Tournesol, January 16, 2005(#4344 of 13278)
  • So the lady fingers are not thrilling me. What is a by debby, January 16, 2005(#4345 of 13278)
  • I'd make by melisub, January 16, 2005(#4346 of 13278)
  • Tafka posted a fantastic recipe for sugar cookies (I by Ally C, January 16, 2005(#4347 of 13278)
  • I haven't made homemade bread in many years, so I by Anne L., January 16, 2005(#4348 of 13278)
  • I make it all the time, it's tasty. And hard to screw by Rachel grrl_geek, January 16, 2005(#4349 of 13278)
  • Thans for the update Marya, I was checking in today, by Kaye, January 17, 2005(#4350 of 13278)
  • Kaye, I had to have an excuse to use my new KA, don't by Anne L., January 17, 2005(#4351 of 13278)
  • My mom served us miniature cupcakes last night, and the by VanPear, January 17, 2005(#4352 of 13278)
  • Does that basically work out to be a ganache? I know by Jillian PlicPlic, January 17, 2005(#4353 of 13278)
  • Heh. That's a very good summary. I figure I'm not a real by Marya, January 17, 2005(#4354 of 13278)
  • Yeah. I read and talk about cakes here, but actually by Jillian PlicPlic, January 17, 2005(#4355 of 13278)
  • Good cake pans are surprisingly inexpensive, actually. by Marya, January 17, 2005(#4356 of 13278)
  • Hmm, I see I am wrong about the DCKIS, and that actually by Marya, January 17, 2005(#4357 of 13278)
  • Good cake pans are surprisingly by Jillian PlicPlic, January 17, 2005(#4358 of 13278)
  • Well, all you need is an occasion. Valentine's Day would by Marya, January 17, 2005(#4359 of 13278)
  • Hey! Maybe! I was just kicking myself for having by Jillian PlicPlic, January 17, 2005(#4360 of 13278)
  • Groundhog Day is even by JennyD, January 17, 2005(#4361 of 13278)
  • Well the orange lady fingers were a whole different by debby, January 17, 2005(#4362 of 13278)
  • Groundhog Day is Mr. Sub's birthday. He always wants a by melisub, January 17, 2005(#4363 of 13278)
  • Groundhog Day is even by Jillian PlicPlic, January 17, 2005(#4364 of 13278)
  • by JennyD, January 17, 2005(#4365 of 13278)
  • Jenny, where did you find a chocolate by melisub, January 17, 2005(#4366 of 13278)
  • Eeek! by Marya, January 17, 2005(#4367 of 13278)
  • Google images, baby!Here you go: by JennyD, January 17, 2005(#4368 of 13278)
  • Marzipan by melisub, January 17, 2005(#4369 of 13278)
  • Oh, good grief, now I've gone and ordered a dozen by melisub, January 17, 2005(#4370 of 13278)
  • by Marya, January 17, 2005(#4371 of 13278)
  • Oh, good grief, now I've gone and by Biscuit, January 17, 2005(#4372 of 13278)
  • I should do the same, and send them to my sister. by terrilynn, January 17, 2005(#4373 of 13278)
  • Jillian, our wedding anniversary is Groundhog Day. We by Alice CK, January 17, 2005(#4374 of 13278)
  • Our wedding anniversary is at the end of June, but we by Jillian PlicPlic, January 17, 2005(#4375 of 13278)
  • I made the revamped lemon pound cake from Cook's last by Ellie Mayhem, January 17, 2005(#4377 of 13278)
  • I bought bananas, with which to make the by sweet pea, January 17, 2005(#4378 of 13278)
  • sweet pea, you can freeze the bananas right in their by Anne L., January 17, 2005(#4379 of 13278)
  • I just made that sweet pea, but I was more in the mood by Ally C, January 17, 2005(#4380 of 13278)
  • How long do you cook it in a bundt pan? That sounds by sweet pea, January 17, 2005(#4381 of 13278)
  • I added a tiny bit more milk (maybe an 1/8 of a cup by Ally C, January 17, 2005(#4382 of 13278)
  • anything but instant should work, by Ellie Mayhem, January 17, 2005(#4383 of 13278)
  • Those chocolate groundhogs are hilarious.Behold by Rachel grrl_geek, January 17, 2005(#4384 of 13278)
  • I like that challah, that's a niiiice by Ellie Mayhem, January 17, 2005(#4385 of 13278)
  • Rachel, that's beautiful. What are you doing next by Andrea, January 17, 2005(#4386 of 13278)
  • Dude. Rachel is baking challah in MY Mom's kitchen, by Jillian PlicPlic, January 17, 2005(#4387 of 13278)
  • Hey, I'm glad you like the muffins/cake with a very long by devillishious, January 17, 2005(#4388 of 13278)
  • Oh devillishious, you're responsible! Let me just say, by Ally C, January 17, 2005(#4389 of 13278)
  • Very nice challah, Rachel, and you are just the cutest by Anne L., January 17, 2005(#4390 of 13278)
  • That's the 6-burner Wolf stove I grew up with. Is it any by Jillian PlicPlic, January 17, 2005(#4391 of 13278)
  • Thanks, guys! I love Jillian's mom's kitchen. She has by Rachel grrl_geek, January 17, 2005(#4392 of 13278)
  • I bought real cane brown sugar and tried the chocolate by debby, January 17, 2005(#4393 of 13278)
  • 6-burner Wolf stove? Is your mom a chef or by Anne L., January 17, 2005(#4394 of 13278)
  • double by debby, January 17, 2005(#4395 of 13278)
  • She has everything and lots of by Jillian PlicPlic, January 17, 2005(#4396 of 13278)
  • Not only is that a stove to envy, the tile on the by devillishious, January 17, 2005(#4397 of 13278)
  • Rachel - while you're there, will you by Rachel grrl_geek, January 17, 2005(#4398 of 13278)
  • Hehe. So weird to be veering off topic to talk about my by Jillian PlicPlic, January 17, 2005(#4399 of 13278)
  • Don't you have to make the sponge and by Jillian PlicPlic, January 17, 2005(#4400 of 13278)
  • Rachel, your challah is gorgeous and so are you! I by Curie Tournesol, January 17, 2005(#4401 of 13278)
  • Sorry, Curie. Discussion is by Jillian PlicPlic, January 17, 2005(#4402 of 13278)
  • The tile was what made me take a second look at the by Anne L., January 17, 2005(#4403 of 13278)
  • Ah. That's a nice by Curie Tournesol, January 17, 2005(#4404 of 13278)
  • That is a great-looking challah, Rachel!I by J-Ro, January 17, 2005(#4405 of 13278)
  • I can't see. Waaah. But yay for successful by Marya, January 17, 2005(#4406 of 13278)
  • Okay, now I have to know how to make chocolate by melisub, January 17, 2005(#4407 of 13278)
  • Will you make chocolate shrews, voles, and lemmings by Jillian PlicPlic, January 17, 2005(#4408 of 13278)
  • by Marya, January 17, 2005(#4409 of 13278)
  • That's weird that you can never see my images, Marya. by Rachel grrl_geek, January 17, 2005(#4410 of 13278)
  • I'm not by Marya, January 17, 2005(#4411 of 13278)
  • Oh, that's totally a hedgehog cake, though. You'd need, by Jillian PlicPlic, January 17, 2005(#4412 of 13278)
  • What are the spikes made out by debby, January 17, 2005(#4413 of 13278)
  • by Marya, January 17, 2005(#4414 of 13278)
  • Oh, good. I thought they were french by Alice CK, January 17, 2005(#4415 of 13278)
  • I just showed that to my sister, who now wants me to by Rachel grrl_geek, January 17, 2005(#4416 of 13278)
  • French fries would be good for a porcupine! More edible by Jillian PlicPlic, January 17, 2005(#4417 of 13278)
  • french fries + by Alice CK, January 17, 2005(#4418 of 13278)
  • Hello, POCKYS. by Biscuit, January 17, 2005(#4419 of 13278)
  • Biscuit, that is brilliant, make one and send it to me by debby, January 17, 2005(#4420 of 13278)
  • Oh, and how about an adorable little cupcake head with by debby, January 17, 2005(#4421 of 13278)
  • Can you even imagine tray upon tray of cunning chocolate by melisub, January 17, 2005(#4422 of 13278)
  • "Can you even imagine tray upon tray of cunning by Ellie Mayhem, January 17, 2005(#4423 of 13278)
  • by Rachel grrl_geek, January 17, 2005(#4424 of 13278)
  • The lemon cake is pretty darn good.How do you by debby, January 17, 2005(#4425 of 13278)
  • You can wash the flowers if you feel squeamish, I by Marya, January 17, 2005(#4426 of 13278)
  • I make sure the flowers I'm using are organic (just to by melisub, January 17, 2005(#4427 of 13278)
  • I would very much like the recipes for the challah and by sweet pea, January 17, 2005(#4428 of 13278)
  • but it won't take THAT long to whip up by Rachel grrl_geek, January 17, 2005(#4429 of 13278)
  • But the risings can happen while I do other things. I by sweet pea, January 17, 2005(#4430 of 13278)
  • by debby, January 17, 2005(#4431 of 13278)
  • Yay, thank you! I also found a Challah recipe in the by sweet pea, January 18, 2005(#4432 of 13278)
  • The very first wedding cake I ever made was decorated by melisub, January 18, 2005(#4433 of 13278)
  • Crystallized? See I knew there was a whole secret world by debby, January 18, 2005(#4434 of 13278)
  • The chocolate hedgehogs are made like this: first you by J-Ro, January 18, 2005(#4435 of 13278)
  • You're using slivered almonds to make hedgehog spines on by Jillian PlicPlic, January 18, 2005(#4436 of 13278)
  • You can put 7 slivered almonds on the hedgehog. You by J-Ro, January 18, 2005(#4437 of 13278)
  • I am a bad person, because I didn't even bother to by Marya, January 18, 2005(#4438 of 13278)
  • You're using slivered almonds to make by Alizarin, January 18, 2005(#4439 of 13278)
  • You're using slivered almonds to make by J-Ro, January 18, 2005(#4440 of 13278)
  • Marya: That might work, but more butter might work as by Curie Tournesol, January 18, 2005(#4441 of 13278)
  • If you were too lazy to pipe cookies out of a pastry bag by Serin McDaniel, January 18, 2005(#4442 of 13278)
  • All the rampant cake-baking in this thread is getting to by Alice CK, January 18, 2005(#4443 of 13278)
  • Alice, try adding a little cardamom and lemon zest. Not by Curie Tournesol, January 18, 2005(#4444 of 13278)
  • It's probably an inch or 1 1/2 inch by by Jillian PlicPlic, January 18, 2005(#4445 of 13278)
  • half inch hedgehogs = cutting a hershey's kiss in half, by Ellie Mayhem, January 18, 2005(#4446 of 13278)
  • Alice, cranberries are also a delicious taste with by sweet pea, January 18, 2005(#4447 of 13278)
  • My favorite banana bread is a pretty traditional one by Ally C, January 18, 2005(#4448 of 13278)
  • I made the soda bread that J-Ro posted in Only Recipes. by mollyT, January 19, 2005(#4449 of 13278)
  • In a lovely little bit of GHD (ha), I ran across a blog by terrilynn, January 19, 2005(#4450 of 13278)
  • Oh, poor Mr. by melisub, January 19, 2005(#4451 of 13278)
  • Hahaha! He'll love it, by terrilynn, January 19, 2005(#4452 of 13278)
  • I've had a dozen egg whites in a tupperware in the by Marya, January 22, 2005(#4453 of 13278)
  • by Agnes Day, January 22, 2005(#4454 of 13278)
  • I just received my order of Groundhog Pops. I only got by melisub, January 22, 2005(#4455 of 13278)
  • Hee hee. I can't wait to hear about his by Marya, January 24, 2005(#4456 of 13278)
  • It should be fine, Marya. Whites alone seem to keep by Brigit M, January 24, 2005(#4457 of 13278)
  • That's good.Hey, have you ever made cream puffs? by Marya, January 24, 2005(#4458 of 13278)
  • Oh, cream puffs are dead easy and quick to make. You can by Brigit M, January 24, 2005(#4459 of 13278)
  • I made my wedding cake! I went with a Nigella Lawson by Patience, January 24, 2005(#4460 of 13278)
  • I am bowled over. That is too by Brigit M, January 24, 2005(#4461 of 13278)
  • That's good to know. I was initially thinking just by Marya, January 24, 2005(#4462 of 13278)
  • Oh, massive x-post. That sounds delicious, Patience. And by Marya, January 24, 2005(#4463 of 13278)
  • I usually just do whipped cream, sometimes with a little by Brigit M, January 24, 2005(#4464 of 13278)
  • Ooooh. Lemon curd is a brilliant idea.I was by Marya, January 24, 2005(#4465 of 13278)
  • I think I'm going to do the British thing of marzipan + by Patience, January 24, 2005(#4466 of 13278)
  • Patience, that sounds fabulous!Marya, I agree by melisub, January 24, 2005(#4467 of 13278)
  • That would be my kind of bachelorette party, Patience. by Brigit M, January 24, 2005(#4468 of 13278)
  • Brigit, we made a Golden Grand Marnier one and an by Patience, January 24, 2005(#4469 of 13278)
  • That sounds like a lot of by melisub, January 24, 2005(#4470 of 13278)
  • Her White Chocolate Whisper cake came out dry for me, by Brigit M, January 24, 2005(#4471 of 13278)
  • "We have buried the putrid corpse of Liberty." by Patience, January 24, 2005(#4472 of 13278)
  • I want cake! But it's not cool yet.I'm so by Marya, January 24, 2005(#4473 of 13278)
  • The key is a relaxing glass of champagne before you pick by Patience, January 24, 2005(#4474 of 13278)
  • Yay, Patience! Your wedding cake sounds very by Curie Tournesol, January 24, 2005(#4475 of 13278)
  • Marya, when you take the teency cream puffs out of the by JennyD, January 24, 2005(#4476 of 13278)
  • They are. I'm thinking the savory category will be by Marya, January 24, 2005(#4477 of 13278)
  • by JennyD, January 24, 2005(#4478 of 13278)
  • Yes. You can even freeze the by melisub, January 24, 2005(#4479 of 13278)
  • I guess that's right, but probably since I haven't done by Marya, January 24, 2005(#4480 of 13278)
  • Depends on what you fill them with. Whipped by MsIt, January 25, 2005(#4481 of 13278)
  • Thanks, I meant the unfilled ones. I have a loathing of by Marya, January 25, 2005(#4482 of 13278)
  • Do you live in humid country? If so, rather than by MsIt, January 25, 2005(#4483 of 13278)
  • I have a tin they can go in. Good idea. (I live in by Marya, January 25, 2005(#4484 of 13278)
  • I attempted to make coconut macaroons last night but by mollyT, January 25, 2005(#4485 of 13278)
  • What about coconut cream pie?You may remember by Anne L., January 25, 2005(#4486 of 13278)
  • Coconut cream pie would just be coconut custard in a by mollyT, January 25, 2005(#4487 of 13278)
  • You can also do coconut cream pie in a graham wafer by Anne L., January 25, 2005(#4488 of 13278)
  • molly, I have a coconut custard pie that makes its own by JennyD, January 25, 2005(#4489 of 13278)
  • That sounds perfect. Could you post the by mollyT, January 26, 2005(#4490 of 13278)
  • Sure thing; it's at home. I'll post it by JennyD, January 26, 2005(#4491 of 13278)
  • Cal suggested I should ask here too.Somewhere, by Ase, January 27, 2005(#4492 of 13278)
  • Has anyone here baked stained glass cookies - you know by Anne L., January 27, 2005(#4493 of 13278)
  • It's dead by terrilynn, January 27, 2005(#4494 of 13278)
  • That is a ZOOM! by JayKay, January 27, 2005(#4495 of 13278)
  • Great! I'm definitely going to try it then. Any excuse by Anne L., January 27, 2005(#4496 of 13278)
  • yeah, except for the no-frosting by Ellie Mayhem, January 27, 2005(#4497 of 13278)
  • I discovered, after a significant amount of mindfucking by J-Ro, January 27, 2005(#4498 of 13278)
  • Except you will have a population of complainers if you by Curie Tournesol, January 27, 2005(#4499 of 13278)
  • hey hey hey! let's not drag lard into this conversation! by Ellie Mayhem, January 27, 2005(#4500 of 13278)
  • It makes delicious pie crust, yes, but by Curie Tournesol, January 27, 2005(#4501 of 13278)
  • There is a place in this world for all types of by dohdee, January 27, 2005(#4502 of 13278)
  • And they're welcome to it. I just don't bother to make by Curie Tournesol, January 27, 2005(#4503 of 13278)
  • And that is completely by dohdee, January 27, 2005(#4504 of 13278)
  • Everyone knows Lard is the stomach fat by Marya, January 27, 2005(#4505 of 13278)
  • My car book this week is Jeanne Ray's Eat Cake. by terrilynn, January 27, 2005(#4506 of 13278)
  • Melisub, I'm sending a .pdf of the hedgehog by J-Ro, January 27, 2005(#4507 of 13278)
  • I will also send it to anyone else who wants to email by J-Ro, January 27, 2005(#4508 of 13278)
  • I figure the kids will be intrigued enough by the red by Anne L., January 27, 2005(#4509 of 13278)
  • terrilynn-- I have been on the lookout for a new by Anna Trueblood, January 27, 2005(#4510 of 13278)
  • Hey J-Ro, would you send it to me, as well? Thanks. by Rachel grrl_geek, January 28, 2005(#4511 of 13278)
  • I'm happy to. I'll tell you the same thing I told by J-Ro, January 28, 2005(#4512 of 13278)
  • chocolate/Crisco glazeGolly, by Jillian PlicPlic, January 28, 2005(#4513 of 13278)
  • Seriously, Jillian. Yick.Thanks, by Rachel grrl_geek, January 28, 2005(#4514 of 13278)
  • terrilynn, I'm just happy that someone other than me has by Serin McDaniel, January 28, 2005(#4515 of 13278)
  • There are people who don't have car by JennyD, January 28, 2005(#4516 of 13278)
  • There are people who don't have car by terrilynn, January 28, 2005(#4517 of 13278)
  • but, when I'm in the car I'm driving not by Ellie Mayhem, January 28, 2005(#4518 of 13278)
  • You have a slice of cake and what it by Alice CK, January 28, 2005(#4519 of 13278)
  • Okay, I need to make something impressive but not too by Ellie Mayhem, January 28, 2005(#4520 of 13278)
  • Well, the Tipping Point guy just came out with a new by J-Ro, January 28, 2005(#4521 of 13278)
  • alright, go to Dallas and get messed up it is! I'll by Ellie Mayhem, January 28, 2005(#4522 of 13278)
  • but, when I'm in the car I'm driving by terrilynn, January 28, 2005(#4523 of 13278)
  • Stop in West, Texas and get some by dohdee, January 28, 2005(#4524 of 13278)
  • Make cheesecake. People don't have any perspective about by Marya, January 28, 2005(#4525 of 13278)
  • dohdee, those are the kolaches I'm talking about, from by Ellie Mayhem, January 28, 2005(#4526 of 13278)
  • J-Ro, that might be the best reference to Malcolm by sweet pea, January 28, 2005(#4527 of 13278)
  • Heh. We should get together and do cookies sometime, by Rachel grrl_geek, January 28, 2005(#4528 of 13278)
  • Cookies! Yay! Green is going to make me clean the by sweet pea, January 28, 2005(#4529 of 13278)
  • Yay! This weekend is bad for me, too, but I'll by Rachel grrl_geek, January 28, 2005(#4530 of 13278)
  • J-Ro, that might be the best reference by J-Ro, January 28, 2005(#4531 of 13278)
  • Baking question - In my new (old crappy new to me) oven by kas, January 29, 2005(#4532 of 13278)
  • But it won't end up with a doughy spot if you test it by J-Ro, January 29, 2005(#4533 of 13278)
  • Only your bundt pan, kas? That sounds slightly by Ally C, January 29, 2005(#4534 of 13278)
  • If you are trying to rely on timing only without backup by Agnes Day, January 29, 2005(#4535 of 13278)
  • I cooked the chocolate chip cake last time and tested by kas, January 29, 2005(#4536 of 13278)
  • Terri-Lynn, that was a good read. We've been having cake by Ally C, January 29, 2005(#4537 of 13278)
  • I would suspect that the stone is perfect for pizza by Ally C, January 29, 2005(#4538 of 13278)
  • Wait. You mean you are putting the cake tin directly on by Agnes Day, January 29, 2005(#4539 of 13278)
  • Ok I will pull the stone and report back. It really is by kas, January 29, 2005(#4540 of 13278)
  • Oh okay, I thought cake pan was placed on by Ally C, January 29, 2005(#4541 of 13278)
  • No that wouldn't work. I have never had issues like by kas, January 29, 2005(#4542 of 13278)
  • Speaking of the chocolate-chip bundt cake, anyone want by Jillian PlicPlic, January 29, 2005(#4543 of 13278)
  • Oh, for heaven's sake. Go down to your local Goodwill by Marya, January 29, 2005(#4544 of 13278)
  • I'm not sure it would be enough for the two nine inch by kas, January 29, 2005(#4545 of 13278)
  • But Marya, I don't have one RIGHT NOW. And I'm not by Jillian PlicPlic, January 29, 2005(#4546 of 13278)
  • Make it and eyeball it. I would do the loaf and muffin by kas, January 29, 2005(#4547 of 13278)
  • Heh. In that case, I'd go with Kas's suggestion. by Marya, January 29, 2005(#4548 of 13278)
  • I tend to just wing it on adapting things. Having had by Ally C, January 29, 2005(#4549 of 13278)
  • I'm such a baking loser. No muffin pan, either. But, I by Jillian PlicPlic, January 29, 2005(#4550 of 13278)
  • You're not going to use FULL SIZED chocolate chips, by Marya, January 29, 2005(#4551 of 13278)
  • Aw, crap, I hadn't looked yet. Am I supposed to use by Jillian PlicPlic, January 29, 2005(#4552 of 13278)
  • Jesus, Jillian. We just want you to have a stocked by sweet pea, January 29, 2005(#4553 of 13278)
  • *sob*Please, can I just have by Jillian PlicPlic, January 29, 2005(#4554 of 13278)
  • yes, but tomorrow you must go out and purchse the by sweet pea, January 29, 2005(#4555 of 13278)
  • I'm so sure you can make cake now, though. Watcha by Andrea, January 29, 2005(#4556 of 13278)
  • Jillian, make as much cake as will fit in your pans, and by Alice CK, January 29, 2005(#4557 of 13278)
  • Oh, I have ingredients. I have a few cake pans. I by Jillian PlicPlic, January 29, 2005(#4558 of 13278)
  • Yes, you should. Make something better than by Andrea, January 29, 2005(#4559 of 13278)
  • I want cake too. But not enough to clean the kitchen so by sweet pea, January 29, 2005(#4560 of 13278)
  • Make something better than chocolate by Jillian PlicPlic, January 29, 2005(#4561 of 13278)
  • Fuck. No oven, no cake. And that's not an easy fixer! by Jillian PlicPlic, January 29, 2005(#4562 of 13278)
  • Hey, in the morning, you could make dutch baby. by sweet pea, January 29, 2005(#4563 of 13278)
  • Jillian, cake was just not happening for you today. by Anne L., January 29, 2005(#4564 of 13278)
  • No oven, no cake.Chocolate by Ally C, January 29, 2005(#4565 of 13278)
  • dutch baby is some kind of huge german pancake. served by sweet pea, January 29, 2005(#4566 of 13278)
  • by Marya, January 29, 2005(#4567 of 13278)
  • Mmm. That sounds good, and easy too. I was planning to by Anne L., January 29, 2005(#4568 of 13278)
  • I've never made it with the apples and brown sugar by Jillian PlicPlic, January 29, 2005(#4569 of 13278)
  • Did you unplug by sweet pea, January 29, 2005(#4570 of 13278)
  • I have no idea how I'd unplug it - it's set into a by Jillian PlicPlic, January 29, 2005(#4571 of 13278)
  • I have no idea how I'd unplug it - it's by Marya, January 29, 2005(#4572 of 13278)
  • Hey, I'm not ever going to complain about my kitchen. by Jillian PlicPlic, January 29, 2005(#4573 of 13278)
  • Mmmmmmmm, Dutch Baby. I make it in a cast iron skillet, by dissonance, January 29, 2005(#4574 of 13278)
  • jillian - Did you get a home warranty with your by kas, January 29, 2005(#4575 of 13278)
  • kas- Nope! I know! Damn. But I've veered off of by Jillian PlicPlic, January 29, 2005(#4576 of 13278)
  • just a thought we actually forgot about ours when we had by kas, January 29, 2005(#4577 of 13278)
  • OK I didn't want to say anything because it came out so by debby, January 29, 2005(#4578 of 13278)
  • by CalGal, January 29, 2005(#4579 of 13278)
  • This is not really baking, but it's a dessert so I by Elizabeth K, January 29, 2005(#4580 of 13278)
  • Mmmm. Trifle.After all this discussion, I went by Babylon Sister, January 29, 2005(#4581 of 13278)
  • Elizabeth, don't worry about it, just take it. It will by sweet pea, January 29, 2005(#4582 of 13278)
  • Thanks sweet pea. It will be alright and if it isn't, by Elizabeth K, January 29, 2005(#4583 of 13278)
  • My roommate's baking a blackberry pie. We're guessing a by mollyT, January 29, 2005(#4584 of 13278)
  • I couldn't wait for cake. A craving and laziness by mollyT, January 30, 2005(#4585 of 13278)
  • Yummy. I'm eating them out of the loaf pan with a by mollyT, January 30, 2005(#4586 of 13278)
  • The chocolate chip cake was pretty darn by Babylon Sister, January 30, 2005(#4587 of 13278)
  • I made valentine heart-shaped stained glass cookies for by Anne L., January 30, 2005(#4588 of 13278)
  • So I've done the base layer on my wedding cake with by Patience, January 30, 2005(#4589 of 13278)
  • I wish I could help, Patience, but I've never done by Brigit M, January 31, 2005(#4590 of 13278)
  • It took me so long to learn that by Marya, January 31, 2005(#4591 of 13278)
  • Y'all and your cakes... I succumbed today and made a by JennyD, January 31, 2005(#4592 of 13278)
  • It's always yolk number ten, I by GythaOgg, January 31, 2005(#4593 of 13278)
  • Brown sugar pound cake sounds really by Serin McDaniel, January 31, 2005(#4594 of 13278)
  • Yeah, "brown sugar" appears to be a near-magical by Jillian PlicPlic, January 31, 2005(#4595 of 13278)
  • I feel the same way about "brown sugar." Also "caramel." by JennyD, January 31, 2005(#4596 of 13278)
  • All this talk of Bundt cakes has made me highly by Crispy Girl, January 31, 2005(#4597 of 13278)
  • White Pepper Ginger Lemon Bundt by Marya, January 31, 2005(#4598 of 13278)
  • Yes, please post that recipe. And I also like anything by Anne L., January 31, 2005(#4599 of 13278)
  • go to Ross, I've had GREAT luck getting wilton by Ellie Mayhem, January 31, 2005(#4600 of 13278)
  • I am amused that as I read these most recent 3 posts, by Jillian PlicPlic, January 31, 2005(#4601 of 13278)
  • A tube (angel food) cake pan will be fine, though. I by J-Ro, January 31, 2005(#4602 of 13278)
  • Is it? I can't see the ads today for some reason. by Anne L., January 31, 2005(#4603 of 13278)
  • Anne, I cross-posted with you. See by J-Ro, January 31, 2005(#4604 of 13278)
  • Marya, it's in Only Recipes. What shape pan do I want? by Crispy Girl, January 31, 2005(#4605 of 13278)
  • Decisions, decisions.I rather like the classical by Marya, January 31, 2005(#4606 of 13278)
  • I was fondling the fleur-de-lis pan in Williams-Sonoma by JennyD, January 31, 2005(#4607 of 13278)
  • I have a non stick bundt type pan with lots of points by shelley b, January 31, 2005(#4608 of 13278)
  • shelley, have you tried Baker's Joy? I swear by that by Ellie Mayhem, January 31, 2005(#4609 of 13278)
  • Thanks, by Anne L., January 31, 2005(#4610 of 13278)
  • Oh yeah. I hardly ever use Baker's Joy, but it works by Curie Tournesol, January 31, 2005(#4612 of 13278)
  • I'm having a hard time thinking of a by Alice CK, January 31, 2005(#4613 of 13278)
  • Lemon meringue pie with brown sugar cookie crust, by Marya, January 31, 2005(#4614 of 13278)
  • Brown sugar red velvet cake. Brown by Jillian PlicPlic, January 31, 2005(#4615 of 13278)
  • I've been wanting to see what meringues would taste like by Alizarin, January 31, 2005(#4616 of 13278)
  • Alice, I posted a simple one-layer cocoa cake in the by J-Ro, January 31, 2005(#4617 of 13278)
  • I've not noticed the star bundt pan before--I've been so by Crispy Girl, January 31, 2005(#4618 of 13278)
  • I think it would be better to get one without a million by Marya, January 31, 2005(#4619 of 13278)
  • I have the Fleur-de-lis pan along with a regular one, by Sara S, January 31, 2005(#4620 of 13278)
  • What exactly is Baker's Joy? I'm envisioning some kind by Jillian PlicPlic, January 31, 2005(#4621 of 13278)
  • Yes, but with flour by JennyD, January 31, 2005(#4622 of 13278)
  • Mine isn't a spray; it's flour suspended in oily goop, by Marya, January 31, 2005(#4623 of 13278)
  • Huh. That sounds very weird. Would one find it at the by Jillian PlicPlic, January 31, 2005(#4624 of 13278)
  • Dunno. I got mine at by Marya, January 31, 2005(#4625 of 13278)
  • I couldn't find it at our grocery stores, but they suck. by Sara S, January 31, 2005(#4626 of 13278)
  • Sur la Table will have by Marya, January 31, 2005(#4627 of 13278)
  • The spray stuff is at the grocery store.However, by JennyD, January 31, 2005(#4628 of 13278)
  • Was that on purpose, Marya? I'm chuckling at the "Blake by Jillian PlicPlic, January 31, 2005(#4629 of 13278)
  • Ha. No, I didn't notice that, actually. It's our local by Marya, January 31, 2005(#4630 of 13278)
  • I bought some Baker's Joy after getting IR's Cake Bible by MsIt, February 01, 2005(#4631 of 13278)
  • I use parchment in all my cake pans (except bundt), so I by J-Ro, February 01, 2005(#4632 of 13278)
  • I mainly use it when I'm making gougere in a Bundt pan, by Curie Tournesol, February 01, 2005(#4633 of 13278)
  • Curie, check your by J-Ro, February 01, 2005(#4634 of 13278)
  • I posted recipes for (Coconut) Custard Pie, Brown Sugar by JennyD, February 02, 2005(#4635 of 13278)
  • I just finished making a version of the groundhog's day by melisub, February 02, 2005(#4636 of 13278)
  • You must post pictures by J-Ro, February 02, 2005(#4637 of 13278)
  • No digital camera available (I know, I know--it's on the by melisub, February 02, 2005(#4638 of 13278)
  • I bought a bundt pan and have a chocolate chip cake in by Jillian PlicPlic, February 06, 2005(#4639 of 13278)
  • Go, you! I'm debating making either that or the lemon by Marya, February 06, 2005(#4640 of 13278)
  • I'm making the cheesebread for a Super Bowl Party. That by mollyT, February 06, 2005(#4641 of 13278)
  • I made peanut butter cookies yesterday to bring to a by Babylon Sister, February 06, 2005(#4642 of 13278)
  • Eww. Make some more. Don't inflict them on by CalGal, February 06, 2005(#4643 of 13278)
  • Yes, I agree. If you're out of regular peanut butter, by Alice CK, February 06, 2005(#4644 of 13278)
  • No Superbowl here (not really sports fans), but I do by CuttySark, February 06, 2005(#4645 of 13278)
  • Chocolate chip cake rocks. I like that it is not too by Jillian PlicPlic, February 06, 2005(#4646 of 13278)
  • I'm going to have to try shortbread cookies with brown by Racehorse, February 06, 2005(#4647 of 13278)
  • I want to make red velvet cake for my friends' by eleanor rigby, February 06, 2005(#4648 of 13278)
  • Terrilynn's recipe is post 688 in Only Recipes. I think by mollyT, February 06, 2005(#4649 of 13278)
  • Thanks, Molly, I'll go take a look at Terrilynn's by eleanor rigby, February 06, 2005(#4650 of 13278)
  • White pepper ginger lemon bread is in the oven! If the by Fiksu, February 06, 2005(#4651 of 13278)
  • Help! What do you do with the 2T butter in the Georgian by mollyT, February 06, 2005(#4652 of 13278)
  • Do you think it'll be too spicy for the Bean, Fiksu? I'm by Marya, February 06, 2005(#4653 of 13278)
  • To my mind, brown sugar shortbread isn't sweet by J-Ro, February 06, 2005(#4654 of 13278)
  • Marya, I haven't sliced it yet, but based on the batter by Fiksu, February 06, 2005(#4655 of 13278)
  • Too late. Oh well; worst case scenario is lemony lemon by Marya, February 06, 2005(#4656 of 13278)
  • Hmm, Marya, I'll be interested in the cake reception by Fiksu, February 07, 2005(#4657 of 13278)
  • I thought mine could've used more pepper--I could barely by Marya, February 07, 2005(#4658 of 13278)
  • Against my better judgement, at the Mister's behest, I by Babylon Sister, February 07, 2005(#4659 of 13278)
  • Mmmm... cake for breakfast. The pepper did indeed mellow by Fiksu, February 07, 2005(#4660 of 13278)
  • I've got a lot of buttermilk left. I'm thinking I should by Marya, February 07, 2005(#4661 of 13278)
  • Or you could have it on your Cheerios every by Fiksu, February 07, 2005(#4662 of 13278)
  • Freaks! Heh. No, I have no intention of drinking by Marya, February 07, 2005(#4663 of 13278)
  • Try the soda bread recipe I by J-Ro, February 07, 2005(#4664 of 13278)
  • German chocolate by Racehorse, February 07, 2005(#4665 of 13278)
  • by Ellie Mayhem, February 07, 2005(#4666 of 13278)
  • J-Ro's soda bread recipe is excellent. It's how I ended by mollyT, February 07, 2005(#4667 of 13278)
  • Totally, Molly.I would get so grossed out in the by JayKay, February 07, 2005(#4668 of 13278)
  • My mom used to drink tomato juice and buttermilk mixed by Anne L., February 07, 2005(#4669 of 13278)
  • Make by Anna Trueblood, February 07, 2005(#4670 of 13278)
  • Oh, Anne. That needs to be in Judge Your by Alice CK, February 07, 2005(#4671 of 13278)
  • Cheesebread update:Overall, this was really good by mollyT, February 07, 2005(#4672 of 13278)
  • I would get so grossed out in the by Fiksu, February 08, 2005(#4673 of 13278)
  • Has anyone here made sourdough bread using bought by AnneS, February 08, 2005(#4674 of 13278)
  • If it is still kind of bubbly, then it should be by Racehorse, February 08, 2005(#4675 of 13278)
  • mollyT, I'm surprised that the cheesebread dough was by Anne L., February 08, 2005(#4676 of 13278)
  • Anne, if it has colored streaks, discard it.I've by Curie Tournesol, February 08, 2005(#4677 of 13278)
  • What to do with leftover by MsIt, February 09, 2005(#4678 of 13278)
  • by Fiksu, February 09, 2005(#4679 of 13278)
  • My carrot cake uses buttermilk. Plus there's biscuits, by Crispy Girl, February 09, 2005(#4680 of 13278)
  • Saco buttermilk powder is the answer. by rms, February 09, 2005(#4681 of 13278)
  • Well, I finally gave up on the sourdough starter. It by AnneS, February 09, 2005(#4682 of 13278)
  • Buttermilk by Serin McDaniel, February 10, 2005(#4683 of 13278)
  • Where did you buy it from, by Curie Tournesol, February 10, 2005(#4684 of 13278)
  • Buttermilk-soaked bread makes very good meatballs/meat by Brigit M, February 10, 2005(#4685 of 13278)
  • I got it at the local crunchy-granola market. I may try by AnneS, February 10, 2005(#4686 of 13278)
  • Do you buy sourdough starter? I thought you just make by Rachel grrl_geek, February 11, 2005(#4687 of 13278)
  • Anne, try King Arthur. Their products have a very good by Curie Tournesol, February 11, 2005(#4689 of 13278)
  • No blood in my sourdough, by JennyD, February 11, 2005(#4690 of 13278)
  • Jillian's family love love loves sourdough. I don't get by Rachel grrl_geek, February 11, 2005(#4691 of 13278)
  • terrilynn, help! I am making your Southern Living recipe by eleanor rigby, February 12, 2005(#4692 of 13278)
  • There should be one cup of buttermilk listed--I ran into by Krista, February 12, 2005(#4693 of 13278)
  • Ack! SO sorry. I cut and pasted the recipe, so I don't by terrilynn, February 12, 2005(#4694 of 13278)
  • Thanks! No worries, terrilynn, I just wanted to by eleanor rigby, February 12, 2005(#4695 of 13278)
  • I just baked my first cake from scratch, a chocolate by Elizabeth K, February 12, 2005(#4696 of 13278)
  • I just baked my first scratch cake, too, Elizabeth! by eleanor rigby, February 12, 2005(#4697 of 13278)
  • eleanor, I would love a KA mixer as well but I have no by Elizabeth K, February 12, 2005(#4698 of 13278)
  • I'm peeved right now because my cake is going to come by eleanor rigby, February 12, 2005(#4699 of 13278)
  • El, your cake will probably be fine. they're very by Ellie Mayhem, February 12, 2005(#4700 of 13278)
  • It did end up being fine... it's a heart-shaped cake for by eleanor rigby, February 12, 2005(#4701 of 13278)
  • EK, I usually glaze my cakes while they're warm; that by Laura Palmer, February 12, 2005(#4702 of 13278)
  • I made winger's apple cake for the millionth time and my by Babylon Sister, February 13, 2005(#4703 of 13278)
  • EK, I have a lot of cake plates. People sell them in by Bingo, February 13, 2005(#4704 of 13278)
  • We're going to make the Cook's chocolate cupcakes by Serin McDaniel, February 13, 2005(#4705 of 13278)
  • The only thing I turned up was this: by terrilynn, February 13, 2005(#4706 of 13278)
  • Laura, I think you are right. I should have glazed the by Elizabeth K, February 13, 2005(#4707 of 13278)
  • a chemical reaction between the by Agnes Day, February 13, 2005(#4708 of 13278)
  • That's "cocoa" powder. Processed coca powder is a whole by J-Ro, February 13, 2005(#4709 of 13278)
  • by melisub, February 13, 2005(#4710 of 13278)
  • Ha! I didn't even notice the by Agnes Day, February 13, 2005(#4711 of 13278)
  • Haha, me either. Apparently my cut and paste skills are by terrilynn, February 13, 2005(#4712 of 13278)
  • Here's Ben and his plain old chocolate birthday by melisub, February 13, 2005(#4713 of 13278)
  • I am speechless with the adorableness.H is right by Brigit M, February 13, 2005(#4714 of 13278)
  • Very cute, meli!The red velvet cake, despite by eleanor rigby, February 13, 2005(#4715 of 13278)
  • We made CI's triple chocolate brownies (baking, dark by Rachel grrl_geek, February 13, 2005(#4716 of 13278)
  • I am trying to decide whether to make heart-shaped sugar by sweet pea, February 13, 2005(#4717 of 13278)
  • sweet pea, I just cleaned my oven so I could bake by Laura Palmer, February 13, 2005(#4718 of 13278)
  • okay so I started off running to the store to buy some by Ellie Mayhem, February 13, 2005(#4719 of 13278)
  • Wow, did you do it by hand? Mine needs to be cleaned, by sweet pea, February 13, 2005(#4720 of 13278)
  • Yeah, I used that spray-on crap, because the self by Laura Palmer, February 13, 2005(#4721 of 13278)
  • Okay, Laura, you have inspired me. All I really need to by sweet pea, February 13, 2005(#4722 of 13278)
  • I baked two loaves of bread today. Lesson I have by rms, February 14, 2005(#4723 of 13278)
  • Heh. When you give Ellie a cookie...(and what are by JennyD, February 14, 2005(#4724 of 13278)
  • Friands are small molded french cakes made mostly from by Ellie Mayhem, February 14, 2005(#4725 of 13278)
  • Oh, by JennyD, February 14, 2005(#4726 of 13278)
  • Jenny, I want to try your coconut custard pie - what by JayKay, February 14, 2005(#4727 of 13278)
  • Jake, I'm pretty sure I've used low-fat milk, though by JennyD, February 14, 2005(#4728 of 13278)
  • Okay, I'll try a mixture.Dangit, I bought the by JayKay, February 14, 2005(#4729 of 13278)
  • It'll still be good. I just think the frozen stuff is by JennyD, February 14, 2005(#4730 of 13278)
  • Batch number 2 of valentine stained glass heart-shaped by Anne L., February 14, 2005(#4731 of 13278)
  • I made the dark chocolate cupcakes from the latest issue by Serin McDaniel, February 15, 2005(#4732 of 13278)
  • A dear friend made me a birthday cake that failed to by rms, February 15, 2005(#4733 of 13278)
  • I've had a cake fall. Big depression in the by Marya, February 15, 2005(#4734 of 13278)
  • oh don't worry Marya, I'm sure you'll pull through. by Ellie Mayhem, February 15, 2005(#4735 of 13278)
  • I've never had a cake fall. I always figured people use by dissonance, February 15, 2005(#4736 of 13278)
  • my grandmother had never had a non-mix pancake in her by Ellie Mayhem, February 15, 2005(#4737 of 13278)
  • I've never had a cake fall or fail to rise, but I've had by Anna Trueblood, February 15, 2005(#4738 of 13278)
  • I've had some cakes end up dry as well. The box mixes by Anne L., February 15, 2005(#4739 of 13278)
  • Does anyone have a recipe for a cake with caramel by Patience, February 15, 2005(#4740 of 13278)
  • Hmmm. I'm thinking about that, Patience.I made by Julia M., February 15, 2005(#4741 of 13278)
  • Patience, The Cake Bible has a Caramel Silk by Julia M., February 15, 2005(#4742 of 13278)
  • I tried an Insanity Rose buttercream during my Girls by Patience, February 15, 2005(#4743 of 13278)
  • I made a brown sugar buttercream from the Gourmet by J-Ro, February 15, 2005(#4744 of 13278)
  • That sounds good. What about putting caramel or dulce de by Julia M., February 15, 2005(#4745 of 13278)
  • Good points. Brown sugar buttercream sounds good. by Patience, February 15, 2005(#4746 of 13278)
  • can't you just make a damn tarte tatin and be done with by Ellie Mayhem, February 15, 2005(#4747 of 13278)
  • Yeah, I could, but then I'd be denied the pleasure of by Patience, February 15, 2005(#4748 of 13278)
  • I'm a random stranger now? Sniff.I think by Julia M., February 15, 2005(#4749 of 13278)
  • I just posted a Burnt Caramel frosting in Only Recipes. by Crispy Girl, February 15, 2005(#4750 of 13278)
  • I think the squirty caramel concept alone has sold me on by Patience, February 15, 2005(#4751 of 13278)
  • I made a really excellent cake once that was flavored by Marya, February 15, 2005(#4752 of 13278)
  • Now, that sounds by melisub, February 15, 2005(#4753 of 13278)
  • It does, Marya.Creme brulee has me thinking ... by JennyD, February 15, 2005(#4754 of 13278)
  • That's what they do for a dobos torte. Crunchy caramel by Marya, February 15, 2005(#4755 of 13278)
  • I don't get mix pancakes, and I don't get mix brownies, by Serin McDaniel, February 15, 2005(#4756 of 13278)
  • the extremely easy yellow cupcakes from by Jillian PlicPlic, February 15, 2005(#4757 of 13278)
  • unsweet and overly by VanPear, February 15, 2005(#4758 of 13278)
  • Anyone have a good (proven) muffin recipe using frozen by Nancy T., February 18, 2005(#4759 of 13278)
  • And: I have a birthday cake to make next week. My by Nancy T., February 19, 2005(#4760 of 13278)
  • I always make ganache. Chill it, whip it, et by Agnes Day, February 19, 2005(#4761 of 13278)
  • That is good cake. Ideally, it should be made as by JennyD, February 19, 2005(#4762 of 13278)
  • Sounds like a boiled fondant by Agnes Day, February 19, 2005(#4763 of 13278)
  • That was my mother's standard birthday-cake frosting by Serin McDaniel, February 19, 2005(#4764 of 13278)
  • There's also that icing that's made with melted by Marya, February 19, 2005(#4765 of 13278)
  • Ooh, make that, Nancy. I love chocolate sour cream by JennyD, February 19, 2005(#4766 of 13278)
  • My friends and I were bored- too rainy to go to the by Andrea, February 20, 2005(#4767 of 13278)
  • If you reduce orange juice like that, do you end up with by Serin McDaniel, February 20, 2005(#4768 of 13278)
  • Nope. It's syrupy and slightly carmelized. Much, much by Andrea, February 20, 2005(#4769 of 13278)
  • by CalGal, February 21, 2005(#4770 of 13278)
  • I haven't made those bars, but I've made IR's orange by Brigit M, February 21, 2005(#4771 of 13278)
  • Baked a banana bread yesterday with 3 of the multitudes by Jillian PlicPlic, February 21, 2005(#4772 of 13278)
  • We made the LAMEST chocolate wafer cookies yesterday. I by Anna Trueblood, February 21, 2005(#4773 of 13278)
  • not a wafer, but I have an amazing recipe for chocolate by Ellie Mayhem, February 21, 2005(#4774 of 13278)
  • I had a craving to bake peanut butter cookies today. I'm by CuttySark, February 21, 2005(#4775 of 13278)
  • Cal's link has the KitchenAid Metallic Chrome by Alice CK, February 21, 2005(#4776 of 13278)
  • The 6-qt. is the biggest one, isn't it? I have the by Curie Tournesol, February 21, 2005(#4777 of 13278)
  • I'm craving chocolate layer cake. It's snowy and I have by mollyT, February 21, 2005(#4779 of 13278)
  • Do you have enough counter space to by Alice CK, February 21, 2005(#4780 of 13278)
  • How much of a bitch is it to drag by Curie Tournesol, February 21, 2005(#4781 of 13278)
  • Jillian, I probably do have more of a tolerance for the by Anne L., February 21, 2005(#4782 of 13278)
  • I'm sorry it didn't work well for you, by Jillian PlicPlic, February 21, 2005(#4783 of 13278)
  • Jillian, get rid of the bar and put in one of by Curie Tournesol, February 21, 2005(#4784 of 13278)
  • Well, the fudgy brownies I made from a recipe on by Anne L., February 21, 2005(#4785 of 13278)
  • Anne, you need to undercook them to get the fudgy by Agnes Day, February 21, 2005(#4786 of 13278)
  • have you tried both the cooks brownies and the katherine by Ellie Mayhem, February 21, 2005(#4787 of 13278)
  • Alice, according to the Kitchen Aid site, the stand by devillishious, February 21, 2005(#4788 of 13278)
  • I keep mine under the counter -- have to; no counter by Serin McDaniel, February 21, 2005(#4789 of 13278)
  • Anne, you might want to try the Ghirardelli brownie by JennyD, February 21, 2005(#4790 of 13278)
  • Plus, as Jillian states, there's no by Jillian PlicPlic, February 21, 2005(#4791 of 13278)
  • Well, that by Curie Tournesol, February 21, 2005(#4792 of 13278)
  • molly, the honey almond crunch cake is EXCELLENT, and by Krista, February 21, 2005(#4793 of 13278)
  • Oh good, because the chocolate cake layers are in the by mollyT, February 21, 2005(#4794 of 13278)
  • I don't mind lifting something heavy. Also when we did by Alice CK, February 21, 2005(#4795 of 13278)
  • I always undercook my brownies, and they still weren't by Anne L., February 21, 2005(#4796 of 13278)
  • I'll probably have to lay it down on by Jillian PlicPlic, February 21, 2005(#4797 of 13278)
  • Okay, one more question, not specifically baking-related by Alice CK, February 21, 2005(#4798 of 13278)
  • It's not really readily by Alice CK, February 21, 2005(#4799 of 13278)
  • Definitely not the course, they describe that one for by Sara S, February 21, 2005(#4800 of 13278)
  • I mean, it will lie on its side if it must, Alice, it's by Jillian PlicPlic, February 21, 2005(#4801 of 13278)
  • I'd get fine for by JennyD, February 21, 2005(#4802 of 13278)
  • My ice-cream maker says not to use it until it's been by Curie Tournesol, February 21, 2005(#4803 of 13278)
  • I wouldn't lay the KA on its side for the reason that by Anne L., February 21, 2005(#4804 of 13278)
  • Oh well, all right. Jeez. Stupid temperamental kitchen by Alice CK, February 21, 2005(#4805 of 13278)
  • I just looked through the online manual and it doesn't by Curie Tournesol, February 21, 2005(#4806 of 13278)
  • I would get medium, but that is because I think it would by sweet pea, February 21, 2005(#4807 of 13278)
  • The sugar base of my honey almond crunch cake oozed up by mollyT, February 21, 2005(#4808 of 13278)
  • Does anyone know how to use an old-fashioned cast iron by vw, February 22, 2005(#4809 of 13278)
  • I've never used one, but I imagine it's similar to by Curie Tournesol, February 22, 2005(#4810 of 13278)
  • I have the microplane fine, ribbon fine, and zester. The by Krista, February 22, 2005(#4811 of 13278)
  • Any idea how hot it has to be before you pour the batter by vw, February 22, 2005(#4812 of 13278)
  • VW: I don't see why you couldn't use an electric stove. by Curie Tournesol, February 22, 2005(#4813 of 13278)
  • Thanks! Geez, web research, wow. I'll post here when I by vw, February 22, 2005(#4814 of 13278)
  • How cool.The chocolate layer cake I've been by mollyT, February 22, 2005(#4815 of 13278)
  • Man, what a disappointment, molly! Just eat the by Jillian PlicPlic, February 22, 2005(#4816 of 13278)
  • I'll post here when I try again to let by Curie Tournesol, February 22, 2005(#4817 of 13278)
  • Good thing you made that backup cake, by JennyD, February 22, 2005(#4818 of 13278)
  • No kidding.I got the recipe from epicurius.com by mollyT, February 22, 2005(#4819 of 13278)
  • what recipe by Ellie Mayhem, February 22, 2005(#4820 of 13278)
  • It was this: by mollyT, February 22, 2005(#4821 of 13278)
  • how dissapointing. Have you tried the by Ellie Mayhem, February 22, 2005(#4822 of 13278)
  • I saw that one, but I can't remember why I picked the by mollyT, February 22, 2005(#4823 of 13278)
  • The honey almond crunch cake is significantly better 24 by mollyT, February 22, 2005(#4824 of 13278)
  • Being better after a rest is a characteristic of honey by J-Ro, February 22, 2005(#4825 of 13278)
  • Honey is hygroscopic, meaning it draws moisture from the by Alice CK, February 23, 2005(#4826 of 13278)
  • From the OED: by Rachel grrl_geek, February 23, 2005(#4827 of 13278)
  • hygroscopicooh! I have a new word for the by Ellie Mayhem, February 23, 2005(#4828 of 13278)
  • I am baking brioches tte in my new brioche molds this by J-Ro, February 23, 2005(#4829 of 13278)
  • I actually made a chocolate cake! And it was by Philadendra, February 23, 2005(#4830 of 13278)
  • The HS called and asked me to bake for by Alizarin, February 23, 2005(#4831 of 13278)
  • Ha!The second batch is slightly deformed, but too by J-Ro, February 23, 2005(#4832 of 13278)
  • J-Ro, I was just about to ask if you were using her by Curie Tournesol, February 23, 2005(#4833 of 13278)
  • It's from the Pie and Pastry Bible. It's a master recipe by J-Ro, February 23, 2005(#4834 of 13278)
  • I just realized there is one more flop in the kitchen (I by J-Ro, February 23, 2005(#4835 of 13278)
  • That's interesting about the honey making the cake more by mollyT, February 24, 2005(#4836 of 13278)
  • I don't know how much honey is required to counteract by Alice CK, February 24, 2005(#4837 of 13278)
  • Nah, I just won't worry about it much. It's still good by mollyT, February 24, 2005(#4838 of 13278)
  • I want those sugar cookies you get at the cookie stand by Lorelei, February 24, 2005(#4839 of 13278)
  • Lorelei, the mall stand may well add fructose to the by J-Ro, February 24, 2005(#4840 of 13278)
  • Ooh, kitchen chemistry experiment! I'm not sure whether by Lorelei, February 24, 2005(#4841 of 13278)
  • You saw the part about using a *drop* cookie recipe, by J-Ro, February 24, 2005(#4842 of 13278)
  • But wouldn't you have to use brown sugar specifically if by devillishious, February 24, 2005(#4843 of 13278)
  • Why drop, J-Ro? I get that drop cookies would be by Alizarin, February 24, 2005(#4844 of 13278)
  • It's called laminate dough, and here's a link to by Agnes Day, February 24, 2005(#4845 of 13278)
  • by Agnes Day, February 24, 2005(#4846 of 13278)
  • Here's an article originally produced for a website by Agnes Day, February 24, 2005(#4847 of 13278)
  • One of Mrs. Field's secrets is that her cookies are by Agnes Day, February 24, 2005(#4848 of 13278)
  • Yup, I got the drop cookie part - it had occurred to me by Lorelei, February 24, 2005(#4849 of 13278)
  • I think a Snickerdoodles recipe would work well for by Julia M., February 24, 2005(#4850 of 13278)
  • I love the JoC CC cookie recipe. Increase the brown by Agnes Day, February 24, 2005(#4851 of 13278)
  • I'm thinking about doing an afternoon of baking so I can by Lorelei, February 24, 2005(#4852 of 13278)
  • I just made a batch of Julia M's chocolate chip cookies. by Curie Tournesol, February 24, 2005(#4853 of 13278)
  • Jumping in to say that I have made M&M cookies using by stitchy woman, February 24, 2005(#4854 of 13278)
  • Curie, it happened to us once, also when mixing by hand. by J-Ro, February 24, 2005(#4855 of 13278)
  • Try letting the hand-mixed dough rest in the fridge by Alizarin, February 24, 2005(#4856 of 13278)
  • It's Mister's birthday this weekend and we are having a by Babylon Sister, February 24, 2005(#4857 of 13278)
  • I wouldn't bother with a light chocolate cake. But for by Marya, February 24, 2005(#4858 of 13278)
  • That looks good but I can't use any recipe with alcohol by Babylon Sister, February 24, 2005(#4859 of 13278)
  • How about by Marya, February 24, 2005(#4860 of 13278)
  • by Marya, February 25, 2005(#4861 of 13278)
  • I think you should make my Great-Aunt LaRue's chocolate by Julia M., February 25, 2005(#4862 of 13278)
  • Thanks for the suggestions! I will report back after the by Babylon Sister, February 25, 2005(#4863 of 13278)
  • I have a fab M&M cookie recipe that I can post this by dohdee, February 25, 2005(#4864 of 13278)
  • I recently had lunch with a friend who was eating by vw, February 25, 2005(#4865 of 13278)
  • The wacky cake recipe (it goes by several names by Krista, February 26, 2005(#4866 of 13278)
  • I baked another batch of Julia's cookies this morning by Curie Tournesol, February 26, 2005(#4867 of 13278)
  • When I was home sick for a few days and DH took Anna to by rms, March 01, 2005(#4868 of 13278)
  • Tangy bread sounds good, RMS. I'm going to keep my eye by Fiksu, March 01, 2005(#4869 of 13278)
  • You've all seen the La Brea Bread Book? The shortest by Marya, March 01, 2005(#4870 of 13278)
  • First you have to grow the grapes.edit: by J-Ro, March 01, 2005(#4871 of 13278)
  • I could only make bread about two months a year if I by Fiksu, March 01, 2005(#4872 of 13278)
  • Once you capture it, you keep the starter going all by J-Ro, March 01, 2005(#4873 of 13278)
  • That's the only cookbook I've ever bought and then sold by Marya, March 01, 2005(#4874 of 13278)
  • He gave it to me and I did the same. Life is too short by J-Ro, March 01, 2005(#4875 of 13278)
  • organic waterThis is great. by Nancy T., March 01, 2005(#4876 of 13278)
  • Once you capture it, you keep the by Fiksu, March 01, 2005(#4877 of 13278)
  • You could keep it in the cupboard and threaten the Bean by Marya, March 01, 2005(#4878 of 13278)
  • Yes! Right next to the six-year-old home-canned pickled by Fiksu, March 01, 2005(#4879 of 13278)
  • OK I had to skip a gazillion posts in here to keep me on by debby, March 02, 2005(#4880 of 13278)
  • Dohdee, sorry I wasn't around to request the M&M cookie by Lorelei, March 02, 2005(#4881 of 13278)
  • Tomorrow I'm going to bake the chocolate chip bundt cake by rms, March 03, 2005(#4882 of 13278)
  • I used silicone pans for the first time last night - to by Julia M., March 04, 2005(#4883 of 13278)
  • All we get is the same old body and blood, week after by AnneS, March 04, 2005(#4884 of 13278)
  • Last night was the first round of M&M cookie by Lorelei, March 04, 2005(#4885 of 13278)
  • Lorelei, what temperature did you bake your cookies at? by Lila Jones, March 04, 2005(#4886 of 13278)
  • I agree with Lila. The last time I baked Julia M's by Curie Tournesol, March 04, 2005(#4887 of 13278)
  • I tried to make a barbie cake and it fell in on itself by Anna Trueblood, March 04, 2005(#4888 of 13278)
  • Sigma Lambda Upsilon Tau by Curie Tournesol, March 04, 2005(#4889 of 13278)
  • Heh. Also, I made the frosting with a little Grand by Anna Trueblood, March 04, 2005(#4890 of 13278)
  • Lila, thanks! I was doing 375 for 8 minutes, since by Lorelei, March 04, 2005(#4891 of 13278)
  • The Pear got a cookbook called 101 Perfect Chocolate by VanPear, March 04, 2005(#4892 of 13278)
  • Barbie looked like a drunk sorority by Julia M., March 04, 2005(#4893 of 13278)
  • Lorelei, I just posted the M&M by dohdee, March 05, 2005(#4894 of 13278)
  • Both the chocolate chip bundt cake and the honey almond by rms, March 06, 2005(#4895 of 13278)
  • Thanks, dohdee! I'm going to need to come up with an by Lorelei, March 07, 2005(#4896 of 13278)
  • Shortening will give you softer, chewier cookies that by Agnes Day, March 07, 2005(#4897 of 13278)
  • Cookies go stale? Clearly you have more impulse control by rms, March 07, 2005(#4898 of 13278)
  • Yeah - it does make a ton of cookies. I always bake by dohdee, March 07, 2005(#4899 of 13278)
  • by Laura Palmer, March 07, 2005(#4900 of 13278)
  • I need to do baking for the funeral of a close family by Kaye, March 08, 2005(#4901 of 13278)
  • Are you looking for a big, feed-40-guests kind of cake? by Patience, March 09, 2005(#4902 of 13278)
  • I'm sorry, too, Kaye. Do you think cookies will be the by Marya, March 09, 2005(#4903 of 13278)
  • I'm going to try Anzac biscuits this arvo and have two by Scarface Claw, March 09, 2005(#4904 of 13278)
  • Thanks Marya and Patience.There will be savoury by Kaye, March 09, 2005(#4905 of 13278)
  • Thanks, Kaye. I should have done that myself. Funny, cos by Scarface Claw, March 09, 2005(#4906 of 13278)
  • You know there's a whole cookie recipe thread, right, by Marya, March 09, 2005(#4907 of 13278)
  • Kaye, I would think chocolate chip cookies would be a by Crispy Girl, March 09, 2005(#4908 of 13278)
  • I'd forgotten about the cookie thread! That's a good by Kaye, March 09, 2005(#4909 of 13278)
  • If there's anyone who'll be really broken up by the by Alizarin, March 09, 2005(#4910 of 13278)
  • Bar cookies or brownies are a lot faster to make than by debby, March 09, 2005(#4911 of 13278)
  • Thanks, I'll check the Cookie thread for bar cookie by Kaye, March 09, 2005(#4912 of 13278)
  • Bar cookies are easy and not that different from cake, by sweet pea, March 09, 2005(#4913 of 13278)
  • If you want more variety, pound cake would also be easy by Nancy T., March 09, 2005(#4914 of 13278)
  • That's a great idea, and bundt cakes make a lot at once. by Marya, March 09, 2005(#4915 of 13278)
  • Need some info on Lamingtons.I have a recipe. It by Ase, March 10, 2005(#4916 of 13278)
  • by CalGal, March 10, 2005(#4917 of 13278)
  • Cool! by Ase, March 10, 2005(#4918 of 13278)
  • Ase, as far as I know cornflour's American name is by rms, March 10, 2005(#4919 of 13278)
  • cornflour = cornstarch, no substitutions. castor sugar by Anne L., March 10, 2005(#4920 of 13278)
  • Thanks everyone. I wouldn't want to make some ummmm by Ase, March 10, 2005(#4921 of 13278)
  • I was about to suggest the potato starch, Ase, given by Fiksu, March 10, 2005(#4922 of 13278)
  • You can also make your own castor sugar by putting by Alice CK, March 10, 2005(#4923 of 13278)
  • In the U.S. you can buy superfine sugar -- sounds like by Serin McDaniel, March 10, 2005(#4924 of 13278)
  • Tell him no, Serin, that's the superfly by Fiksu, March 10, 2005(#4925 of 13278)
  • It would seem to me that, because of its finer texture, by Jillian PlicPlic, March 10, 2005(#4926 of 13278)
  • salt and kosher salt measure differently because they by sweet pea, March 11, 2005(#4927 of 13278)
  • Castor sugar sounds like powdered by mollyT, March 11, 2005(#4928 of 13278)
  • It isn't, it's just more finely granulated. The powdered by Marya, March 11, 2005(#4929 of 13278)
  • Castor sugar is also known as baker's sugar and, um, by Alice CK, March 11, 2005(#4930 of 13278)
  • Gotcha.I think I saw Alton Brown put sugar in a by mollyT, March 11, 2005(#4931 of 13278)
  • Well, the lamingtons met with Ben's (and Frejas and by Ase, March 11, 2005(#4932 of 13278)
  • The spouse always buys it when sugar is by Rose H., March 11, 2005(#4933 of 13278)
  • Insanity Rose recommends putting your sugar in the food by Curie Tournesol, March 11, 2005(#4934 of 13278)
  • Sugar ground in a clean coffee grinder is a good sub for by Kirsten B., March 11, 2005(#4935 of 13278)
  • salt and kosher salt measure by Jillian PlicPlic, March 11, 2005(#4937 of 13278)
  • You beat me to it. I was going to get fussy about sugar, by Agnes Day, March 11, 2005(#4938 of 13278)
  • And that's why you should weigh ingredients, and not by Rose H., March 12, 2005(#4939 of 13278)
  • Tada! Ding ding ding! We have a winner!(...only by Agnes Day, March 12, 2005(#4940 of 13278)
  • I tend to go by my grandmother's style of baking. by CuttySark, March 12, 2005(#4941 of 13278)
  • OK, snickerdoodles made with lard? Unbelievably by Lila Jones, March 12, 2005(#4942 of 13278)
  • J-Ro, our daycare auction is trolling for someone to by Marya, March 22, 2005(#4943 of 13278)
  • Here's a first crack at a list--the idea being that the by Marya, March 22, 2005(#4944 of 13278)
  • I'd buy that package. In a by Kaye, March 22, 2005(#4945 of 13278)
  • God by Brigit M, March 22, 2005(#4946 of 13278)
  • Thank you. Offhand, I am wondering if it needs more by Marya, March 22, 2005(#4947 of 13278)
  • Marya, I think people will fall all over themselves to by Curie Tournesol, March 22, 2005(#4948 of 13278)
  • make sure they know about the spiciness of the boca by Ellie Mayhem, March 22, 2005(#4949 of 13278)
  • No, I make the Boca Negra out of Julia Child, which by Marya, March 22, 2005(#4950 of 13278)
  • Marya, I think the idea of having something there to by Crispy Girl, March 22, 2005(#4951 of 13278)
  • I don't know about adding other things but then I am a by Brigit M, March 22, 2005(#4952 of 13278)
  • I like the idea of including a birthday cake (maybe a by Patience, March 22, 2005(#4953 of 13278)
  • Oh, I was thinking photograph to drum up interest, but a by Marya, March 22, 2005(#4954 of 13278)
  • Just a suggestion--this was the the highest cake bid at by Crispy Girl, March 22, 2005(#4955 of 13278)
  • Marya, I think the list sounds wonderful, but I'd offer by J-Ro, March 22, 2005(#4956 of 13278)
  • Marya, would the bidder get to be specific about when by Fiksu, March 22, 2005(#4957 of 13278)
  • Ooh, I like the idea of including a sweet bread, or even by Crispy Girl, March 22, 2005(#4958 of 13278)
  • Not only would I bid on that package but I would use by Belle, March 22, 2005(#4959 of 13278)
  • Marya, I think the list sounds by Marya, March 22, 2005(#4960 of 13278)
  • I think you should open bidding to the entire by debby, March 22, 2005(#4961 of 13278)
  • Then I'd have to ship them. by Marya, March 22, 2005(#4962 of 13278)
  • OK, I sent off a proposal. Here's hoping they say by Marya, March 22, 2005(#4963 of 13278)
  • You know, people within driving distance could bid by Jillian PlicPlic, March 22, 2005(#4964 of 13278)
  • Crispy, I'm enchanted by that kid's birthday cake. by Nancy T., March 22, 2005(#4965 of 13278)
  • They said yes, so I'm on the hook for that plus the cake by Marya, March 22, 2005(#4966 of 13278)
  • Mock it your cake top with writing in Photoshop or by Curie Tournesol, March 22, 2005(#4967 of 13278)
  • That's a good thought. I even own some rice by Marya, March 22, 2005(#4968 of 13278)
  • my clever workaround is doing the writing in chocolate by Ellie Mayhem, March 22, 2005(#4969 of 13278)
  • Oh, hey, how cool is that? I may try it.I'm by Marya, March 22, 2005(#4970 of 13278)
  • Fuck your coworkers! Where were they when you were by debby, March 22, 2005(#4971 of 13278)
  • Good point. I'll be happy to post a testing schedule so by Marya, March 22, 2005(#4972 of 13278)
  • Nancy, I haven't attempted that cake, but it's really by Crispy Girl, March 22, 2005(#4973 of 13278)
  • You're right, it's a simple design, but it's really very by Nancy T., March 22, 2005(#4974 of 13278)
  • I figured you knew the chocolate trick with wax paper by Curie Tournesol, March 22, 2005(#4975 of 13278)
  • There was a similar trick in a recent Martha Stewart by JennyD, March 22, 2005(#4976 of 13278)
  • Dots of royal icing? Well, I've got a few months to play by Marya, March 22, 2005(#4977 of 13278)
  • I also have terrible handwriting, so I draw the writing by J-Ro, March 22, 2005(#4978 of 13278)
  • There was a similar trick in a recent by Alizarin, March 22, 2005(#4979 of 13278)
  • No, Martha designed her own Cake Writing by Laura Palmer, March 22, 2005(#4980 of 13278)
  • it's in the cake bible? damn. I thought I made it up by Ellie Mayhem, March 23, 2005(#4981 of 13278)
  • Obviously you DID make it up out of your geenyus brain. by Curie Tournesol, March 23, 2005(#4982 of 13278)
  • Priority shipping (just $3) gets it here in time for by CalGal, March 23, 2005(#4983 of 13278)
  • Speaking of holiday baking, I have to start in on the by Curie Tournesol, March 23, 2005(#4984 of 13278)
  • Buy the little cans, Curie! Then you have time to make by Fiksu, March 23, 2005(#4985 of 13278)
  • The lemon curd and apricot won't be that hard, but yeah, by Curie Tournesol, March 23, 2005(#4986 of 13278)
  • Well, then.I should make some this year, given by Marya, March 23, 2005(#4987 of 13278)
  • Well, the little cans of lemon are nasty, I forgot about by Fiksu, March 23, 2005(#4988 of 13278)
  • I'm making apricot lekvar as I write. I love the cans of by J-Ro, March 23, 2005(#4989 of 13278)
  • What is apricot by Belle, March 23, 2005(#4990 of 13278)
  • It's a fruit filling, thicker and less sweet than the by J-Ro, March 23, 2005(#4991 of 13278)
  • J-Ro, that sounds devine. Is it special occassion by Belle, March 23, 2005(#4992 of 13278)
  • I haven't baked (except for challah) in three months by J-Ro, March 23, 2005(#4993 of 13278)
  • If you have any extra, J-Ro, please to fed-ex them to my by Anne L., March 23, 2005(#4994 of 13278)
  • I have come to the sad conclusion that Christians came by Belle, March 23, 2005(#4995 of 13278)
  • What about panettone? That stuff is a religious by J-Ro, March 23, 2005(#4996 of 13278)
  • J-Ro, I should have said American Southern Protestant by Belle, March 23, 2005(#4997 of 13278)
  • OK then! We can bake our little hearts by J-Ro, March 23, 2005(#4998 of 13278)
  • I want some of that cool-looking braided Eastern by Babylon Sister, March 23, 2005(#4999 of 13278)
  • snag!J-Ro, it is reason enough to visit the by Belle, March 23, 2005(#5000 of 13278)
  • someone help me come up with a dessert that fits all of by Ellie Mayhem, March 23, 2005(#5001 of 13278)
  • Chocolate by Babylon Sister, March 23, 2005(#5002 of 13278)
  • Italian whipped cream cake decorated with chocolate by Marya, March 23, 2005(#5003 of 13278)
  • Hazelnut gelato scooped with an oval (egg-shaped) ice by Nancy T., March 23, 2005(#5004 of 13278)
  • Prune lekvar is also traditional for by Andrea, March 23, 2005(#5005 of 13278)
  • Here, this thread or here, your by J-Ro, March 23, 2005(#5006 of 13278)
  • I'll email you my address, by JayKay, March 23, 2005(#5007 of 13278)
  • You'd do better sending it to J-Ro, though, since I by Andrea, March 23, 2005(#5008 of 13278)
  • I'd better give away all the hamantashen I bake today, by Curie Tournesol, March 23, 2005(#5009 of 13278)
  • Andrea, I'll do better and send you my by Belle, March 23, 2005(#5010 of 13278)
  • I have raspberry conserve at home but I don't like it in by J-Ro, March 23, 2005(#5011 of 13278)
  • Go ahead! She's a great by Andrea, March 23, 2005(#5012 of 13278)
  • Oh, and by the way, Belle? You would be singing a by J-Ro, March 23, 2005(#5013 of 13278)
  • More for me, then! Wait, I can't have any. Damn. Okay, by Curie Tournesol, March 23, 2005(#5014 of 13278)
  • I like that honey cake. Stale, sliced, toasted and by Andrea, March 23, 2005(#5015 of 13278)
  • Fie on you, store-bought lemon curd! It seems to have by Fiksu, March 23, 2005(#5016 of 13278)
  • I remember your saying that (it was my recipe). I've by J-Ro, March 23, 2005(#5017 of 13278)
  • I remember your saying that (it was my by Fiksu, March 23, 2005(#5018 of 13278)
  • I do it constantly, so we can be ashamed by J-Ro, March 23, 2005(#5019 of 13278)
  • My lemon curd turned out a bit brown, I think because I by Curie Tournesol, March 23, 2005(#5020 of 13278)
  • I'm making the cookie kind, dairy I think, and at least by rms, March 23, 2005(#5021 of 13278)
  • My mom is having Easter diiner and asked me to bring by Babylon Sister, March 23, 2005(#5022 of 13278)
  • what, no by Ellie Mayhem, March 23, 2005(#5023 of 13278)
  • No pies at Easter in our house - it's a cake holiday. by Babylon Sister, March 23, 2005(#5024 of 13278)
  • I know it was a joke. all I'm doing is making some sort by Ellie Mayhem, March 23, 2005(#5025 of 13278)
  • Do you have a recipe for the crostata? I'm by Babylon Sister, March 23, 2005(#5026 of 13278)
  • Babs, what about strawberry shortcake? Or is that too by Belle, March 23, 2005(#5027 of 13278)
  • by Ellie Mayhem, March 24, 2005(#5028 of 13278)
  • Belle, I dunno - it's a little early for really good by Babylon Sister, March 24, 2005(#5029 of 13278)
  • I don't dare buy lemon curd, because I would eat it out by Serin McDaniel, March 24, 2005(#5030 of 13278)
  • Not this stuff, you wouldn't, Serin. Blech. Must go by Fiksu, March 24, 2005(#5031 of 13278)
  • how long does it take y'all to make lemon curd? For me by Ellie Mayhem, March 24, 2005(#5032 of 13278)
  • I'm going to come right out and admit that it's one of by Fiksu, March 24, 2005(#5033 of 13278)
  • Fisku, you should try. It's super easy and almost by Ellie Mayhem, March 24, 2005(#5034 of 13278)
  • I cook it in a bowl over simmering water, meaning it's by Patience, March 24, 2005(#5035 of 13278)
  • I dicked it up royally yesterday, for the first time by Curie Tournesol, March 24, 2005(#5036 of 13278)
  • I made hamantaschen last night with a Jewish friend of by Patience, March 24, 2005(#5037 of 13278)
  • I'm another of those who has always meant make curd to by Krista, March 24, 2005(#5038 of 13278)
  • Okay, finished the second batch of lemon curd. This one by Curie Tournesol, March 24, 2005(#5039 of 13278)
  • by Krista, March 24, 2005(#5040 of 13278)
  • Hey, thanks for the by Fiksu, March 24, 2005(#5041 of 13278)
  • I met a metric boatload of hamantaschen and quite a few by J-Ro, March 25, 2005(#5042 of 13278)
  • I met a metric boatload of by Alice CK, March 25, 2005(#5043 of 13278)
  • Well, my lekvar's made and the hamentaschen dough is in by rms, March 25, 2005(#5044 of 13278)
  • I came home from Costco to a wonderful treat from Curie by Kirsten B., March 25, 2005(#5045 of 13278)
  • That's wonderful.I'm afraid to call my mother by Marya, March 25, 2005(#5046 of 13278)
  • I now understand the extent to which I have been fooling by J-Ro, March 25, 2005(#5047 of 13278)
  • Kirsten, please don't tell me you'd just bought a big by Curie Tournesol, March 25, 2005(#5048 of 13278)
  • No! I bought a metric buttload of eggs and fruit and by Kirsten B., March 25, 2005(#5049 of 13278)
  • Only to have me spoil all your good intentions. Assuming by Curie Tournesol, March 25, 2005(#5050 of 13278)
  • I love the idea of an Easter basket with hamantashen. by Alizarin, March 25, 2005(#5051 of 13278)
  • I don't know what hamantashen are (although I will by Kaye, March 26, 2005(#5052 of 13278)
  • Kaye, could you prep everything on Sunday and then by VanPear, March 26, 2005(#5053 of 13278)
  • I highly recommend making it the night by Agnes Day, March 26, 2005(#5054 of 13278)
  • Perfect. Thanks Agnes. Night before it is by Kaye, March 26, 2005(#5055 of 13278)
  • Oooh, Van -- is that the kind surrounded by little by rms, March 27, 2005(#5056 of 13278)
  • I make a kick ass chocolate chipotle boca negra cake by Ellie Mayhem, March 27, 2005(#5057 of 13278)
  • Goddamn bunny cake is easy to by dohdee, March 28, 2005(#5058 of 13278)
  • It was goddamn good, too. Insanity Rose's white velvet by VanPear, March 28, 2005(#5059 of 13278)
  • See, in my mind, that is so not a goddamn bunny cake. by dohdee, March 28, 2005(#5060 of 13278)
  • My half-assed bunny cake used grocery store yellow cake by Lorelei, March 28, 2005(#5061 of 13278)
  • I made Nigella's Easter Egg Nest Cake from the Feast by Anne L., March 28, 2005(#5062 of 13278)
  • "Too full of flavour" is not a criticism I would voice by Patience, March 28, 2005(#5063 of 13278)
  • Ooh, I never thought of making that recipe into by Anne L., March 28, 2005(#5064 of 13278)
  • I have to admit, Nigella has totally won me over to the by Patience, March 28, 2005(#5065 of 13278)
  • What kind of unholy hell is puffed wheat cake? Why eat by Anna Trueblood, March 28, 2005(#5066 of 13278)
  • Puffed wheat cake is ok as a snack if you make it very by Anne L., March 28, 2005(#5067 of 13278)
  • I made Ina Garten's lemon loaf cake and the famous TPW by Babylon Sister, March 28, 2005(#5068 of 13278)
  • BabSis, I have leftover white sangria as well as other by Anne L., March 28, 2005(#5069 of 13278)
  • If it's not too late to chime in on the lemon curd by AnneS, March 28, 2005(#5070 of 13278)
  • I made an ungodly amount of lemon curd for my birthday by Marya, March 28, 2005(#5071 of 13278)
  • Soft buttered white bread lemon curd sandwiches. by Patience, March 28, 2005(#5072 of 13278)
  • Fill a tart with by J-Ro, March 28, 2005(#5073 of 13278)
  • Mail it to me, by Babylon Sister, March 28, 2005(#5074 of 13278)
  • Serve on slices of by Anna Trueblood, March 28, 2005(#5075 of 13278)
  • Put it on toast for breakfast (or send it to by Anne L., March 28, 2005(#5076 of 13278)
  • Swirl it into vanilla ice cream. Or use it as a base for by Curie Tournesol, March 28, 2005(#5077 of 13278)
  • The lemon ice cream idea is intriguing. Then we could by Marya, March 28, 2005(#5078 of 13278)
  • I made it last summer and it was unbelievably by Curie Tournesol, March 28, 2005(#5079 of 13278)
  • And you wouldn't have to be at all vigilant about by Marya, March 28, 2005(#5080 of 13278)
  • Lemon ice cream would be fabulous, or just swirled into by Anne L., March 28, 2005(#5081 of 13278)
  • That's OK, Anne, if I wanted to be seriously incognito I by Marya, March 28, 2005(#5082 of 13278)
  • Coconut cake and lemon bars for Easter dinner. by JennyD, March 28, 2005(#5083 of 13278)
  • There is a recipe for the Queen of Sheba cake in the by Anne L., March 28, 2005(#5084 of 13278)
  • Make the QoS cake, Anne. It's by JennyD, March 28, 2005(#5085 of 13278)
  • Queen of Sheba is soooo good, and very easy. It's good by Marya, March 28, 2005(#5086 of 13278)
  • I don't like those enameled ones. I have the heavy by J-Ro, March 28, 2005(#5087 of 13278)
  • The heavy nonstick is better, but the enamel works okay by rms, March 28, 2005(#5088 of 13278)
  • The enamel ones were more expensive than the standard by Anne L., March 28, 2005(#5089 of 13278)
  • That's a very tough decision. They're both by Marya, March 28, 2005(#5090 of 13278)
  • I think QoS would be best if eaten right away, while by JennyD, March 28, 2005(#5091 of 13278)
  • QOS needs to be iced, though, so you can't really eat it by Marya, March 28, 2005(#5092 of 13278)
  • Marya, I was just reading the Julia Child biography and by Anne L., March 28, 2005(#5093 of 13278)
  • I haven't read it. I should.The icing is the by Marya, March 28, 2005(#5094 of 13278)
  • Thanks, Marya. I don't have the Mastering cookbooks, by Anne L., March 28, 2005(#5095 of 13278)
  • Yeah, I skipped the icing and served it slightly warm, by JennyD, March 28, 2005(#5096 of 13278)
  • No. The icing is a perfect contribution to a sublime by Marya, March 28, 2005(#5097 of 13278)
  • To make sweetened whipped cream is itbetter to use by debby, March 28, 2005(#5098 of 13278)
  • Either will work, but you'll have to sift the powdered. by Marya, March 28, 2005(#5099 of 13278)
  • I made the tiramisu linked above. I decided to add by Kaye, March 28, 2005(#5100 of 13278)
  • I need some help. My sister-in-law and I hit the Sale by Kai, March 29, 2005(#5101 of 13278)
  • You know, you could just freeze some, either whole or by MsIt, March 29, 2005(#5102 of 13278)
  • I also have Djinn's "snack day" coming up on Friday, so by Kai, March 29, 2005(#5103 of 13278)
  • I'd be tempted to try making strawberry muffins. by MsIt, March 29, 2005(#5104 of 13278)
  • I may do that, if I can find a good recipe. Any you'd by Kai, March 29, 2005(#5105 of 13278)
  • Well, I'd use a basic blueberry or apple muffin recipe, by MsIt, March 29, 2005(#5106 of 13278)
  • I'd go with jam. It's a nice amount to practice with. I by CalGal, March 29, 2005(#5107 of 13278)
  • Search in the recipes thread for J-Ro's strawberry pie. by JennyD, March 29, 2005(#5108 of 13278)
  • Strawberries aren't much of a baking by MsIt, March 29, 2005(#5109 of 13278)
  • I'd eat the strawberries fresh, or make freezer jam with by Anne L., March 29, 2005(#5110 of 13278)
  • Oh, what I wouldn't give for 4 lbs of strawberries.... by Fiona, March 29, 2005(#5111 of 13278)
  • There are no good strawberries here either. It's much by Anne L., March 29, 2005(#5112 of 13278)
  • You won't regret it, Anne! imo, the cake is even better by Fiksu, March 29, 2005(#5113 of 13278)
  • The cake is out and glazed. It looks absolutely by Anne L., March 29, 2005(#5114 of 13278)
  • WTF? I'm baking the white pepper and ginger lemon cake, by Jillian PlicPlic, March 30, 2005(#5115 of 13278)
  • If you use convection you should typically adjust the by Nancy T., March 30, 2005(#5116 of 13278)
  • Hmm, yeah. Combination of convection and higher temp by Jillian PlicPlic, March 30, 2005(#5117 of 13278)
  • Jillian - Both times i have cooked that cake it has been by kas, April 01, 2005(#5118 of 13278)
  • Is that the 70 minute cake? Because I have yet to meet by Agnes Day, April 01, 2005(#5119 of 13278)
  • It was definitely done. It's not overdone, per se, but by Jillian PlicPlic, April 01, 2005(#5120 of 13278)
  • I noticed that the cake only took 60 minutes to bake as by Anne L., April 01, 2005(#5121 of 13278)
  • by CalGal, April 01, 2005(#5122 of 13278)
  • My oven is very poorly calibrated, because The Cake by Crispy Girl, April 01, 2005(#5123 of 13278)
  • It's easier to keep an oven thermometer in there at all by J-Ro, April 01, 2005(#5124 of 13278)
  • I used to have a thermometer in there. I wonder where by Crispy Girl, April 01, 2005(#5125 of 13278)
  • My landlord replaced our oven as part of the kitchen by mollyT, April 01, 2005(#5126 of 13278)
  • I have been thinking exactly the same thing. I also have by Krista, April 01, 2005(#5127 of 13278)
  • In that lemon pepper ginger cake: the recipe says "1 cup by Nancy T., April 01, 2005(#5128 of 13278)
  • Nancy, I would assume lowfat or nonfat buttermilk. And, by Jillian PlicPlic, April 01, 2005(#5129 of 13278)
  • Hey, that's good to know about. I guess you could also by Nancy T., April 01, 2005(#5130 of 13278)
  • I've tried that method and never been particularly happy by Jillian PlicPlic, April 01, 2005(#5131 of 13278)
  • Buttermilk equivalent = add 1 tablespoon lemon juice or by Anne L., April 02, 2005(#5132 of 13278)
  • Drink? I can't even stand to look at the stuff. When I by mollyT, April 03, 2005(#5133 of 13278)
  • Just made Insanity Rose's Grand Marnier cake with by Patience, April 03, 2005(#5134 of 13278)
  • by Jillian PlicPlic, April 03, 2005(#5135 of 13278)
  • Molly, once you open the buttermilk powder, keep it in by JennyD, April 04, 2005(#5136 of 13278)
  • Just out of curiosity, I looked in the grocery store by Anne L., April 04, 2005(#5137 of 13278)
  • I am pretty sure that here the buttermilk powder is by sweet pea, April 04, 2005(#5138 of 13278)
  • I have a whitepepperblahblah cake in the oven right. by JennyD, April 04, 2005(#5139 of 13278)
  • In reference to the banana chocolate chip cake over in by CuttySark, April 04, 2005(#5140 of 13278)
  • OK, the white pepper cake is wonderful. I just had a by JennyD, April 04, 2005(#5141 of 13278)
  • I took the white pepper blahblahblah cake to a gathering by Crispy Girl, April 04, 2005(#5142 of 13278)
  • 4. make fried by JennyD, April 04, 2005(#5143 of 13278)
  • make another white pepper blahblahblah by kas, April 04, 2005(#5144 of 13278)
  • Cutty, I don't know if it is because you use mini by sweet pea, April 04, 2005(#5145 of 13278)
  • Cutty, the batter in the recipe you tried may have been by Alice CK, April 04, 2005(#5146 of 13278)
  • 5. Buttermilk by Belle, April 04, 2005(#5147 of 13278)
  • 6. Old Fashioned Sugar by stitchy woman, April 05, 2005(#5148 of 13278)
  • Soda by J-Ro, April 05, 2005(#5149 of 13278)
  • Ok, ok. I guess I need to buy some real buttermilk now, by Anne L., April 05, 2005(#5150 of 13278)
  • Oh, no. It might be a useful baking ingredient, but it by JayKay, April 05, 2005(#5151 of 13278)
  • Oh, barf. Sounds like a vegetarian Masai by Curie Tournesol, April 05, 2005(#5152 of 13278)
  • My mom isn't Dutch, it's my husband and his family who by Anne L., April 05, 2005(#5153 of 13278)
  • Ooops, Anne. I knew someone in your family was by JayKay, April 05, 2005(#5154 of 13278)
  • That's ok, JayKay. My Dutch MIL makes some pretty by Anne L., April 05, 2005(#5155 of 13278)
  • I have been craving buttermilk biscuits for awhile. The by Kaye, April 05, 2005(#5156 of 13278)
  • There's a recipe for Touch of Grace biscuits in Shirley by Anne L., April 05, 2005(#5157 of 13278)
  • The Touch of Grace are damned fine by Crispy Girl, April 06, 2005(#5158 of 13278)
  • Who has a recipe for an amazing ultra chocolatey but by debby, April 06, 2005(#5159 of 13278)
  • Isn't the Insanity Rose one J-Ro posted pretty by Marya, April 06, 2005(#5160 of 13278)
  • Insanity Rose = easy does not compute for me. ("Beat for by Patience, April 06, 2005(#5161 of 13278)
  • The ingredients looked simple, but then all that egg by debby, April 06, 2005(#5162 of 13278)
  • Queen of Sheba cake! Where's by JennyD, April 06, 2005(#5163 of 13278)
  • You can't beat by Lila Jones, April 06, 2005(#5164 of 13278)
  • Ooh that looks simple enough, and that way I can save by debby, April 06, 2005(#5165 of 13278)
  • Wacky Cake is great--probably my favorite and SO FAST to by Krista, April 06, 2005(#5166 of 13278)
  • Sigh, OK, I do need serious chocolate. Any other by debby, April 06, 2005(#5167 of 13278)
  • The by Marya, April 06, 2005(#5168 of 13278)
  • This is just what the not a doctor ordered, can I by debby, April 06, 2005(#5169 of 13278)
  • I don't see why not, although it will be a bit sweeter. by Marya, April 06, 2005(#5170 of 13278)
  • by MsIt, April 06, 2005(#5171 of 13278)
  • you're a fine by Ellie Mayhem, April 06, 2005(#5172 of 13278)
  • Your eyes could steal a sailor from the by dohdee, April 06, 2005(#5173 of 13278)
  • nonononoIt's "Mmmm, brandy!" "More brandy! More by MsIt, April 06, 2005(#5174 of 13278)
  • My stepmother's quick'n'nasty chcolate-fix cake involved by CuttySark, April 06, 2005(#5175 of 13278)
  • Well that chocolate cake certainly did the trick last by debby, April 07, 2005(#5176 of 13278)
  • by Belle, April 07, 2005(#5177 of 13278)
  • OK I'm serious - Mike's birthday is coming up and I want by debby, April 11, 2005(#5178 of 13278)
  • Insanity Rose's devil's food is the best chocolate cake by J-Ro, April 11, 2005(#5179 of 13278)
  • I would make any old devil's food recipe, drizzle kahlua by Marya, April 11, 2005(#5180 of 13278)
  • I like mocha or coffee icing on devil's food. Vanilla by J-Ro, April 11, 2005(#5181 of 13278)
  • But if you want uber-chocolate unctuousness, dark by Marya, April 11, 2005(#5182 of 13278)
  • by CalGal, April 11, 2005(#5183 of 13278)
  • debby, I love by Crispy Girl, April 12, 2005(#5184 of 13278)
  • Thanks all.That one does look good by debby, April 13, 2005(#5185 of 13278)
  • The "too rich" chocolate cake is the Easter egg cake by Anne L., April 13, 2005(#5186 of 13278)
  • I would have probably given you mine, Anne. I never use by J-Ro, April 13, 2005(#5187 of 13278)
  • Food Network tip: Pile all the dry ingredients on a by JennyD, April 13, 2005(#5188 of 13278)
  • Hee. I guess Food Network will next teach my by J-Ro, April 13, 2005(#5189 of 13278)
  • Insanity Roses drapes a piece of plastic wrap around the by Crispy Girl, April 13, 2005(#5190 of 13278)
  • I got mine for dirt cheap on a clearance table, so it by Anne L., April 13, 2005(#5191 of 13278)
  • I love the pouring spout - if I don't use it, I get by tigrpaw, April 13, 2005(#5192 of 13278)
  • Yes, I really don't care about the shield part at all, by Anne L., April 13, 2005(#5193 of 13278)
  • If I'm baking chocolate cupcakes today (Thursday) for a by julieb, April 14, 2005(#5194 of 13278)
  • I think it would be fine to refrigerate. In fact, I'm by J-Ro, April 14, 2005(#5195 of 13278)
  • Thanks J-Ro. That was my concern, that the smaller cakes by julieb, April 14, 2005(#5196 of 13278)
  • They'll be fine. I made cupcakes on a Wednesday for Max by Julia M., April 14, 2005(#5197 of 13278)
  • BTW, I made them in these silicone cups (from Sur La by julieb, April 14, 2005(#5198 of 13278)
  • Oh, that's genius. I've been making a lot more cupcakes by Crispy Girl, April 14, 2005(#5199 of 13278)
  • OMG I want those cup cake by Laura Palmer, April 15, 2005(#5200 of 13278)
  • I too am totally obsessed with cupcake making right now by Patience, April 15, 2005(#5201 of 13278)
  • Woe is me, I have undercooked my flourless chocolate by Marya, April 23, 2005(#5202 of 13278)
  • You can't just bake it a little longer, I by VanPear, April 24, 2005(#5203 of 13278)
  • Keep it in the fridge until serving, then only leave it by Agnes Day, April 24, 2005(#5204 of 13278)
  • I can't imagine it's going to hurt anyone. Yes, keep it by Andrea, April 24, 2005(#5205 of 13278)
  • A dusting of icing sugar heals most ills when it comes by Agnes Day, April 24, 2005(#5206 of 13278)
  • No icing sugar on Passover, though. It has cornstarch in by Marya, April 24, 2005(#5207 of 13278)
  • Kosher icing sugar! Now there's a niche that hasn't been by Agnes Day, April 24, 2005(#5208 of 13278)
  • I think you can buy it, but I've never bothered. I just by Andrea, April 24, 2005(#5209 of 13278)
  • I have kosher icing sugar, but I didn't have any cause by J-Ro, April 24, 2005(#5210 of 13278)
  • OMG, you just reminded me - it's chocolate macaroon by Agnes Day, April 24, 2005(#5211 of 13278)
  • I didn't get any of my cake, since the seder ran past by Marya, April 24, 2005(#5212 of 13278)
  • Did people rave, at least?J-Ro, yes, it's pretty by Andrea, April 24, 2005(#5213 of 13278)
  • I'm so sorry you had to leave your cake by Fiksu, April 24, 2005(#5214 of 13278)
  • Kind of a nice by Marya, April 26, 2005(#5215 of 13278)
  • Oh, and I did finally get some of the Passover cake, by Marya, April 26, 2005(#5216 of 13278)
  • I like that Mr. Cake Man. Now I want red velvet by Belle, April 26, 2005(#5217 of 13278)
  • Great article--thanks for linking, Marya. I've been by Crispy Girl, April 26, 2005(#5218 of 13278)
  • Red velvet cake squicks me out, for some reason -- it by Patience, April 26, 2005(#5219 of 13278)
  • I made the cake with coffee too, and as a bonus realized by debby, April 26, 2005(#5220 of 13278)
  • That's a nice article, Marya.And gloopy cake by Anne L., April 26, 2005(#5221 of 13278)
  • If anyone needs a bunch of marzipan or 10 pounds of by Marya, April 27, 2005(#5222 of 13278)
  • So what are the chances that flourless chocolate cake by debby, April 27, 2005(#5223 of 13278)
  • I bet it would work. Why by JayKay, April 27, 2005(#5224 of 13278)
  • I've seen a Splenda that's made specifically for baking. by MsIt, April 27, 2005(#5225 of 13278)
  • You have to boil the sugar and coffee to make a syrup, I by debby, April 27, 2005(#5226 of 13278)
  • by JayKay, April 27, 2005(#5227 of 13278)
  • Thanks JayKay, it looks like it should work and maybe be by debby, April 27, 2005(#5228 of 13278)
  • Report back - I'm curious by JayKay, April 27, 2005(#5229 of 13278)
  • Hey, I can practically spit on Larsen's bakery from by Nancy T., April 27, 2005(#5230 of 13278)
  • No shipping costs for you, then. Is it good? Soren liked by Marya, April 27, 2005(#5231 of 13278)
  • I haven't gotten much from there, other than a really by Nancy T., April 27, 2005(#5232 of 13278)
  • We would love that. Maybe you can take us on an by Marya, April 27, 2005(#5233 of 13278)
  • Heh. I can try. Ballard is getting pretty hip and fun by Nancy T., April 27, 2005(#5234 of 13278)
  • Crispy, I must know more about these by Julia M., April 27, 2005(#5235 of 13278)
  • Yes, yes, yes Julia! Do try the biscuits. What's by Crispy Girl, April 27, 2005(#5236 of 13278)
  • I'll report by Julia M., April 27, 2005(#5237 of 13278)
  • The version of the biscuits that terrilynn linked in by Crispy Girl, April 27, 2005(#5238 of 13278)
  • I'm keeping kosher for Passover and I'M OFFENDED by all by Curie Tournesol, April 27, 2005(#5239 of 13278)
  • We're just doing the testing for you until you can join by Crispy Girl, April 27, 2005(#5240 of 13278)
  • You mean like the first ones my mother ever made? She by Curie Tournesol, April 27, 2005(#5241 of 13278)
  • In Cookwise it's all buttermilk, in IR by Jillian PlicPlic, April 27, 2005(#5242 of 13278)
  • I've wanted to make the Touch of Grace biscuits, but the by Anne L., April 27, 2005(#5243 of 13278)
  • Jillian, yes. And Anne, it's not at all difficult to by Crispy Girl, April 27, 2005(#5244 of 13278)
  • Anne, the key to shaping a sticky dough is not only to by J-Ro, April 27, 2005(#5245 of 13278)
  • Thanks for the advice! I have a couple of days off from by Anne L., April 27, 2005(#5246 of 13278)
  • There was a recipe in Cook's Illustrated a while back by AnneS, April 27, 2005(#5247 of 13278)
  • Can you taste the Splenda in the cake? I'd like to like by Andrea, April 27, 2005(#5248 of 13278)
  • I've never had it, what does Splenda taste by debby, April 27, 2005(#5249 of 13278)
  • Bad. Not bitter, and not instantly nauseating like by Andrea, April 27, 2005(#5250 of 13278)
  • I don't think Splenda will bake like sugar. It's by Alizarin, April 27, 2005(#5251 of 13278)
  • That is what the link to the Splenda site said, by JayKay, April 27, 2005(#5252 of 13278)
  • Okay, I'm pretty sure what I just made is no true by Jillian PlicPlic, April 28, 2005(#5253 of 13278)
  • Reporting back: what an incredibly ODD baked by Jillian PlicPlic, April 28, 2005(#5254 of 13278)
  • Oddly by Lila Jones, April 28, 2005(#5255 of 13278)
  • I'm not sure a biscuit could get the proper loft with by Crispy Girl, April 28, 2005(#5256 of 13278)
  • Actually, there's a weirdness that I think can be by Jillian PlicPlic, April 28, 2005(#5257 of 13278)
  • I'm not sure a biscuit could get the by tigrpaw, April 28, 2005(#5258 of 13278)
  • No heavy cream = equivalent in 2% by Alice CK, April 28, 2005(#5259 of 13278)
  • She added water anyway, if she used the buttermilk by J-Ro, April 28, 2005(#5260 of 13278)
  • Wouldn't reconstituted buttermilk powder have the same by Alice CK, April 28, 2005(#5261 of 13278)
  • The buttermilk powder directs you to add the powder to by Jillian PlicPlic, April 28, 2005(#5262 of 13278)
  • My scones (less liquid, but butter for the fat, by rms, April 28, 2005(#5263 of 13278)
  • I made the touch of grace biscuits, and I'm not sure I by Anne L., May 02, 2005(#5264 of 13278)
  • Sounds like they may have been a bit underbaked if they by Crispy Girl, May 02, 2005(#5265 of 13278)
  • I made them in a 9 inch cake pan, and by Jillian PlicPlic, May 02, 2005(#5266 of 13278)
  • My problem was that I really had too much to fill a 9 by Anne L., May 02, 2005(#5267 of 13278)
  • There is very little sugar in my by Jillian PlicPlic, May 02, 2005(#5268 of 13278)
  • Nope, 2 tbsp. The touch of grace biscuit recipe from by Anne L., May 03, 2005(#5269 of 13278)
  • Oh, that seems like a lot! I definitely didn't notice by Jillian PlicPlic, May 03, 2005(#5270 of 13278)
  • I think I'm just not much of a biscuit baker, no matter by Anne L., May 03, 2005(#5271 of 13278)
  • As a result of a baking mishap (I was tired and by chlucy, May 03, 2005(#5272 of 13278)
  • Beat in several eggs and enough flour to get it to by Marya, May 03, 2005(#5273 of 13278)
  • Marya's idea is better than anything I can come up by Crispy Girl, May 03, 2005(#5274 of 13278)
  • Add some more butter and the usual suspects and make it by Alizarin, May 03, 2005(#5275 of 13278)
  • Crispy Girl, that sounds so good right about now. And by Anne L., May 03, 2005(#5276 of 13278)
  • Enough garlic and cheese makes anything taste good, by JayKay, May 03, 2005(#5277 of 13278)
  • They don't like biscuits that much at my house. I love by J-Ro, May 03, 2005(#5278 of 13278)
  • JayKay, that slogan must work for them, though. There by Anne L., May 03, 2005(#5279 of 13278)
  • Oh, I know. I used to say if I put that much cheese on by JayKay, May 03, 2005(#5280 of 13278)
  • As a result of a baking mishap (I was by JennyD, May 03, 2005(#5281 of 13278)
  • Thanks for the ideas! Stickies sound yummy to me but by chlucy, May 04, 2005(#5282 of 13278)
  • Question: How (in the fucking hell) would I make a by Ruby Gospel, May 05, 2005(#5283 of 13278)
  • Make brownish-black icing and thumbprint the spots onto by Marya, May 05, 2005(#5284 of 13278)
  • I was going to suggest dark chocolate icing piped in by Nancy T., May 05, 2005(#5285 of 13278)
  • Thumbprints and upside-down chocolate chips! You guys by Ruby Gospel, May 05, 2005(#5286 of 13278)
  • Thumbprints are how the Leopard Got Its Spots! I don't by Marya, May 05, 2005(#5287 of 13278)
  • I was thinking about being too literal, like how I could by Ruby Gospel, May 05, 2005(#5288 of 13278)
  • Eons ago when the earth was still by Fiksu, May 05, 2005(#5289 of 13278)
  • Ruby, how about using caramel frosting for the base. by Kirsten B., May 05, 2005(#5290 of 13278)
  • Oooh! Blobbing! Would appearance be the only by Ruby Gospel, May 05, 2005(#5291 of 13278)
  • Not only could you do the blobs in advance, you pretty by Alizarin, May 05, 2005(#5292 of 13278)
  • Thanks, Alizarin. Will watch for Dali by Ruby Gospel, May 05, 2005(#5293 of 13278)
  • And very importantly, post pictures! I think the by Crispy Girl, May 05, 2005(#5294 of 13278)
  • Ruby - I'd just use regular choc chips. Adding a bitty by Kirsten B., May 05, 2005(#5295 of 13278)
  • With pics! I think I speak for everyone when I say that by Curie Tournesol, May 05, 2005(#5296 of 13278)
  • Yes, we must see the cheetah cake. The idea of caramel by Anne L., May 05, 2005(#5297 of 13278)
  • I'm kind of inspired to try this by Marya, May 05, 2005(#5298 of 13278)
  • I've been craving a caramel cake, by Crispy Girl, May 05, 2005(#5299 of 13278)
  • The cheetah cake is for Maggie's birthday, so I have a by Ruby Gospel, May 05, 2005(#5300 of 13278)
  • Ruby - can you give us the backstory. Why cheetah? Is by Kirsten B., May 05, 2005(#5301 of 13278)
  • She just thinks cheetah-print stuff is the height of by Ruby Gospel, May 05, 2005(#5302 of 13278)
  • Oh - new to me. Oriental Trading has some cute by Kirsten B., May 05, 2005(#5303 of 13278)
  • I would do caramel frosting with splotches of grated by Ellie, May 05, 2005(#5304 of 13278)
  • That's an idea, too. How would I do the by Ruby Gospel, May 05, 2005(#5305 of 13278)
  • You could just press grated chocolate onto them and make by Marya, May 05, 2005(#5306 of 13278)
  • You take handfuls of the furry stuff, lift the cake by J-Ro, May 05, 2005(#5307 of 13278)
  • I could send you some orange cat fur, in by Marya, May 05, 2005(#5308 of 13278)
  • it's dead by Ellie, May 06, 2005(#5309 of 13278)
  • Especially if you use dead by Agnes Day, May 06, 2005(#5310 of 13278)
  • I think Marya's idea of using a paintbrush sounds by Alice CK, May 06, 2005(#5311 of 13278)
  • I joined the white pepper ginger lemon cult this week, by Krista, May 07, 2005(#5312 of 13278)
  • I would think it would be more disappointing than by melisub, May 07, 2005(#5313 of 13278)
  • You're probably right. Fortunately the Mistah just by Krista, May 07, 2005(#5314 of 13278)
  • by melisub, May 07, 2005(#5315 of 13278)
  • I made the ginger and white pepper cake for a second by Kaye, May 07, 2005(#5316 of 13278)
  • It was from a magazine, I forget which one. It might by Marya, May 07, 2005(#5317 of 13278)
  • It looks good Marya. I hope both you and Ruby will post by Kaye, May 07, 2005(#5318 of 13278)
  • What sort of dessert should I make myself for my by Serin McDaniel, May 08, 2005(#5319 of 13278)
  • any sort of fallen chocolate cake/flourless chocolate by shelley b, May 08, 2005(#5320 of 13278)
  • Yes, what shelley said. Hey, happy birthday! Was it by VanPear, May 08, 2005(#5321 of 13278)
  • It's today, overlapping annoyingly with Mother's Day the by Serin McDaniel, May 08, 2005(#5322 of 13278)
  • Kaye, I have an excellent chocolate zuke cake. very very by Ellie, May 08, 2005(#5323 of 13278)
  • Thanks Ellie. I've now peeled the zuke's so I might by Kaye, May 09, 2005(#5324 of 13278)
  • I didn't post the recipe...I haven't even made it yet, by Patience, May 09, 2005(#5325 of 13278)
  • Marya, I want to know how the chocolate cake came out. by Crispy Girl, May 09, 2005(#5326 of 13278)
  • Marya, I want to know how the by Marya, May 09, 2005(#5327 of 13278)
  • I think the only cake I make that isn't butter-based is by Crispy Girl, May 09, 2005(#5328 of 13278)
  • I can decorate pretty well IF I make time and plan. by Marya, May 09, 2005(#5329 of 13278)
  • But hey--cake! Then again, I'll only have to please a 3 by Crispy Girl, May 09, 2005(#5330 of 13278)
  • Well, the cake got a high approval rating from the by Marya, May 09, 2005(#5331 of 13278)
  • by Laura Palmer, May 09, 2005(#5332 of 13278)
  • Whoa! Thank you so much! I never would've thought to by Crispy Girl, May 09, 2005(#5333 of 13278)
  • If you look at some of the samples, you can get a good by Laura Palmer, May 09, 2005(#5334 of 13278)
  • I think Nay had a strawberry cake recipe upthread that by Marya, May 09, 2005(#5335 of 13278)
  • I've been looking for that recipe, but can't find it by Crispy Girl, May 09, 2005(#5336 of 13278)
  • I made this by SusanK, May 09, 2005(#5337 of 13278)
  • I cashed in a Williams-Sonoma gift card this weekend and by Laura Palmer, May 09, 2005(#5338 of 13278)
  • That looks like a wild cake Susan. My family isn't wild by Kaye, May 10, 2005(#5339 of 13278)
  • I'm not sure why, but "Pineapple Meringue Cake" sounds by VanPear, May 10, 2005(#5340 of 13278)
  • Tomorrow is Carl's cooking day at school. They have by Sakti, May 10, 2005(#5341 of 13278)
  • Are the kids cooking them at by Belle, May 10, 2005(#5342 of 13278)
  • Could you bake the cupcakes yourself and frost them in by Rose H., May 10, 2005(#5343 of 13278)
  • Yes, they cook at school. You bring in premeasured by Sakti, May 10, 2005(#5344 of 13278)
  • What about by JayKay, May 10, 2005(#5345 of 13278)
  • Wow, that seems like a really complicated way to cook in by melisub, May 10, 2005(#5346 of 13278)
  • Or blueberry muffins, if Carl wants to make something by melisub, May 10, 2005(#5347 of 13278)
  • Meli, the children are supposedly bringing in their by Sakti, May 10, 2005(#5348 of 13278)
  • I have a cookbook called The Family Baker that's by melisub, May 10, 2005(#5349 of 13278)
  • Why doesn't chocolate fondue work--too messy? I think by CalGal, May 10, 2005(#5350 of 13278)
  • Or how about something in the crumble/cobbler line? Let by Alizarin, May 10, 2005(#5351 of 13278)
  • Or to continue the crumble/cobbler/crisp theme, how by Anne L., May 10, 2005(#5352 of 13278)
  • Chocolate fondue seems to messy and also not enough by Sakti, May 10, 2005(#5353 of 13278)
  • Muffins with a blob of jam in the middle would be fun by Alice CK, May 10, 2005(#5354 of 13278)
  • I agree. Also, not hard for you to pull together, which by melisub, May 10, 2005(#5355 of 13278)
  • Allrecipes.com has chocolate cupcakes with cream cheese by Sakti, May 10, 2005(#5356 of 13278)
  • I like the idea of cobbler. Peach cobbler with biscuits. by CalGal, May 10, 2005(#5357 of 13278)
  • More on fillings, you could do plain cupcakes and have by Alizarin, May 10, 2005(#5358 of 13278)
  • (I'm not so excited about jelly donut principles that I by Alizarin, May 10, 2005(#5359 of 13278)
  • That will take a long time, by CalGal, May 10, 2005(#5360 of 13278)
  • It's also not easy for kids to grasp (NPI) the way by Curie Tournesol, May 10, 2005(#5361 of 13278)
  • (Anyone do gadget design? Seems there'd be a market for by Alizarin, May 10, 2005(#5362 of 13278)
  • What about little apple or peach tarts? You could buy by Anne L., May 10, 2005(#5363 of 13278)
  • Y'all really think something like by Sakti, May 10, 2005(#5364 of 13278)
  • Aren't they young? Anything complicated is by CalGal, May 10, 2005(#5365 of 13278)
  • I think I would go with a quick bread, like Cal by melisub, May 10, 2005(#5366 of 13278)
  • They're 4 and 5 (maybe a few 3s, but it's a pre-K class, by Sakti, May 10, 2005(#5367 of 13278)
  • I really don't know whether all of the kids would like by Anne L., May 10, 2005(#5368 of 13278)
  • Okay, I have completely lost track of TPW kidtime! I by melisub, May 10, 2005(#5369 of 13278)
  • They're mixing by hand? I wouldn't do anything involving by Alizarin, May 10, 2005(#5370 of 13278)
  • I agree about cobbler in terms of kid preference. I was by CalGal, May 10, 2005(#5371 of 13278)
  • I wonder if they've done the chocolate chip cookies as by Sakti, May 10, 2005(#5372 of 13278)
  • How about by winger, May 10, 2005(#5373 of 13278)
  • Have rice crispie treats been by Anna Trueblood, May 10, 2005(#5374 of 13278)
  • baked apples? You could bring in a variety of fillings by Ellie, May 10, 2005(#5375 of 13278)
  • Does it have to be a by Julia M., May 10, 2005(#5376 of 13278)
  • Well, not according to the teachers, but Carl thinks by Sakti, May 10, 2005(#5377 of 13278)
  • by CalGal, May 10, 2005(#5378 of 13278)
  • Trail by Anna Trueblood, May 10, 2005(#5379 of 13278)
  • Oh sure, by CalGal, May 10, 2005(#5380 of 13278)
  • Baked "fries" would be healthy. by dohdee, May 10, 2005(#5381 of 13278)
  • No by CalGal, May 10, 2005(#5382 of 13278)
  • Well, I put chocolate chips in mine or m&m's so not by Anna Trueblood, May 10, 2005(#5383 of 13278)
  • popcorn balls! you could melt bags of caramels. by Ellie, May 10, 2005(#5384 of 13278)
  • Maybe I'm a fusspot, but I always avoided melting things by winger, May 10, 2005(#5385 of 13278)
  • Plus, all stovetop stuff, and as near as I can tell, by Sakti, May 10, 2005(#5386 of 13278)
  • Bake cupcakes in ice cream cones. Make rice crispy by Belle, May 10, 2005(#5387 of 13278)
  • What about a dip of some sort? Don't all kids like by Anna Trueblood, May 10, 2005(#5388 of 13278)
  • The big guy likes by Sakti, May 10, 2005(#5389 of 13278)
  • Mollie Katzen has a cookbook called Pretend Soup by Serin McDaniel, May 10, 2005(#5390 of 13278)
  • You've spent more time thinking about this than it will by CalGal, May 11, 2005(#5391 of 13278)
  • Strawberry rhubarb by Agnes Day, May 11, 2005(#5392 of 13278)
  • Which pretty much rests my case, by CalGal, May 11, 2005(#5393 of 13278)
  • Mmm, strawberry rhubarb pie. More for by Agnes Day, May 11, 2005(#5394 of 13278)
  • Mmmm. I'll have a piece of that. Hold the by Julia M., May 11, 2005(#5395 of 13278)
  • Dang, I missed this conversation being out yesterday. by Crispy Girl, May 11, 2005(#5396 of 13278)
  • Neither of us is doing it with them. We just drop off by Sakti, May 11, 2005(#5397 of 13278)
  • The Pear decided to make Insanity Rose's chocolate fudge by VanPear, May 14, 2005(#5398 of 13278)
  • Man, I'm being punished. I can't remember where I got my by CalGal, May 15, 2005(#5399 of 13278)
  • Elmo cake! by JennyD, May 15, 2005(#5400 of 13278)
  • That's awesome! I bow before your superior by Patience, May 16, 2005(#5401 of 13278)
  • by Marya, May 16, 2005(#5402 of 13278)
  • I am trying to enrobe a layer cake in "white chocolate by Ellie, May 16, 2005(#5403 of 13278)
  • WTF is white chocolate plastic? Is it like by Curie Tournesol, May 16, 2005(#5404 of 13278)
  • yeah, it's pretty much like fondant. Take white by Ellie, May 16, 2005(#5405 of 13278)
  • Okay. Let's see--I would use only a very thin coating of by Curie Tournesol, May 16, 2005(#5406 of 13278)
  • What the hell are you making by J-Ro, May 16, 2005(#5407 of 13278)
  • Raspberries....yummmmmm. Which recipe did you use? I by Curie Tournesol, May 16, 2005(#5408 of 13278)
  • Thanks! I used a recipe from the Gourmet cookbook. It by J-Ro, May 16, 2005(#5409 of 13278)
  • I'm making a wedding cake. yes the plast"ick" was by Ellie, May 16, 2005(#5410 of 13278)
  • Does it just taste like white chocolate? I admit the by Marya, May 16, 2005(#5411 of 13278)
  • Eh, you're going to throw off the color then, and that by Curie Tournesol, May 16, 2005(#5412 of 13278)
  • That sounds nasty. I hate perfectly smooth plastic by mollyT, May 16, 2005(#5413 of 13278)
  • well she understands it's going to be an off-white color by Ellie, May 16, 2005(#5414 of 13278)
  • I've only covered a cake in fondant once, but I remember by Curie Tournesol, May 16, 2005(#5415 of 13278)
  • Aren't the folds in the fondant one reason why most by Alizarin, May 16, 2005(#5416 of 13278)
  • Curie, the seam at the top would be covered by the by Ellie, May 16, 2005(#5417 of 13278)
  • I'm not sure I understand--is the ganache going all by Curie Tournesol, May 16, 2005(#5418 of 13278)
  • there will be no piping other than the beading. The by Ellie, May 16, 2005(#5419 of 13278)
  • What I don't understand is, if you're going to cover it by Curie Tournesol, May 16, 2005(#5420 of 13278)
  • I have been given strict no marzipan orders (they're by Ellie, May 16, 2005(#5421 of 13278)
  • If they outright stated that they preferred plastique to by Curie Tournesol, May 16, 2005(#5422 of 13278)
  • How does one make marizipan? Or do you buy by Rachel grrl_geek, May 16, 2005(#5423 of 13278)
  • You grind almonds in a nut grinder until they're nasty by Marya, May 16, 2005(#5424 of 13278)
  • Marzipan, ick. Fondant, ick. I say go with the ganache by Nancy T., May 16, 2005(#5425 of 13278)
  • can't go with the ganache only because of the by Ellie, May 16, 2005(#5426 of 13278)
  • Cool, thanks. I need to hit up the yuppie mart for some by Rachel grrl_geek, May 16, 2005(#5427 of 13278)
  • Do you know how long it takes to make a batch of Julia by Alice CK, May 17, 2005(#5428 of 13278)
  • iced, adorned, and cutThat by Agnes Day, May 22, 2005(#5430 of 13278)
  • Are you kidding me? That toaster oven doesn't even have by Krista, May 22, 2005(#5432 of 13278)
  • but all made from mix.Then it by CalGal, May 22, 2005(#5433 of 13278)
  • I removed the by dohdee, May 22, 2005(#5434 of 13278)
  • Then it really doesn't belong in this by MsIt, May 22, 2005(#5435 of 13278)
  • Also, bitchy much?Don't take by Agnes Day, May 22, 2005(#5436 of 13278)
  • No doubt dohdee can take care of herself. That doesn't by Krista, May 22, 2005(#5437 of 13278)
  • Dohdee, good lord. I was kidding. I was horrified, but I by CalGal, May 22, 2005(#5438 of 13278)
  • Update on the cheetah cake: I dodged the bullet. A few by Ruby Gospel, May 23, 2005(#5439 of 13278)
  • Ruby, I can understand your relief since I share your by Crispy Girl, May 23, 2005(#5440 of 13278)
  • Haha! A couple of years ago, the little one was planning by Curie Tournesol, May 23, 2005(#5441 of 13278)
  • This is a great price, but move quick: by CalGal, May 28, 2005(#5442 of 13278)
  • I just baked a chocolate sour cream cake from Joy of by Babylon Sister, May 28, 2005(#5443 of 13278)
  • Can you post a recipe for the mocha icing? I so love by Marya, May 28, 2005(#5444 of 13278)
  • I will post it by Babylon Sister, May 28, 2005(#5445 of 13278)
  • Sounds divine! Do you have some heavy cream, Babsis? A by Ally C, May 28, 2005(#5446 of 13278)
  • I actually ate a big fingerful of the by Jillian PlicPlic, May 28, 2005(#5447 of 13278)
  • Okay, the verdict: The cake was very good, but the by Babylon Sister, May 29, 2005(#5448 of 13278)
  • It's raining and I'm not at work today so I baked. I by Badger, June 01, 2005(#5449 of 13278)
  • Yay! glad they were a by Nancy T., June 01, 2005(#5450 of 13278)
  • Where would the recipe for the Chocolate Mint sticks be by Anne L., June 01, 2005(#5451 of 13278)
  • I'm eating one right now, Nancy, even though I feel by Badger, June 01, 2005(#5452 of 13278)
  • I bet that would be delicious. The bitter chocolate by Nancy T., June 01, 2005(#5453 of 13278)
  • Thanks, Badger. I must have typed something lowercase by Anne L., June 01, 2005(#5454 of 13278)
  • I'm hoping for some wisdom from you baking by winger, June 02, 2005(#5455 of 13278)
  • Flourless chocolate cake? (just chocolate, butter, sugar by Nancy T., June 02, 2005(#5456 of 13278)
  • There are some pretty good cakes based on ground nuts. by Marya, June 02, 2005(#5457 of 13278)
  • Flourless chocolate cakeDuh ... I'm a by winger, June 02, 2005(#5458 of 13278)
  • Does oatmeal have gluten? You could do an by Lila Jones, June 02, 2005(#5459 of 13278)
  • I'm still thinking of the mint sticks, how do you think by debby, June 02, 2005(#5460 of 13278)
  • My granny makes many versions of that cookie (tray bake by Kirsten B., June 02, 2005(#5461 of 13278)
  • So that would be a yes on the coffee? I am dying to try by debby, June 02, 2005(#5462 of 13278)
  • by Kirsten B., June 02, 2005(#5463 of 13278)
  • I don't think I'll ever get away with trying the coffee by Badger, June 02, 2005(#5464 of 13278)
  • One comment on the mint sticks--they taste even better by CalGal, June 02, 2005(#5465 of 13278)
  • Oh but back to my original questions - can I make the by debby, June 02, 2005(#5466 of 13278)
  • One comment on the mint sticks--they by Nancy T., June 02, 2005(#5467 of 13278)
  • edited:I'd start with instant coffee dissolved in by Alizarin, June 03, 2005(#5468 of 13278)
  • Thats why I asked - we have no instant coffee and I by debby, June 03, 2005(#5469 of 13278)
  • I'm not familiar with the JoC brownies by CalGal, June 03, 2005(#5470 of 13278)
  • Anyone know where I can buy hazelnut praline paste in a by Marya, June 03, 2005(#5471 of 13278)
  • Nowhere I found. I had to special-order it for a cake, I by Curie Tournesol, June 03, 2005(#5472 of 13278)
  • Rats.Does the paste keep a while once you buy by Marya, June 03, 2005(#5473 of 13278)
  • I think it keeps awhile. Not for long, though, because by Curie Tournesol, June 03, 2005(#5474 of 13278)
  • Oh my God. Those were by debby, June 03, 2005(#5475 of 13278)
  • Hey, I just found this cite: by Marya, June 03, 2005(#5476 of 13278)
  • It came up on by Curie Tournesol, June 03, 2005(#5477 of 13278)
  • Paris-Brest pastries sounds like some weird celebrity by Patience, June 03, 2005(#5478 of 13278)
  • Did you get the American Almond brand, Curie? There were by Marya, June 03, 2005(#5479 of 13278)
  • No. I just found the jar; it was CK Products of Fort by Curie Tournesol, June 03, 2005(#5480 of 13278)
  • by CalGal, June 03, 2005(#5481 of 13278)
  • There you go by Curie Tournesol, June 03, 2005(#5482 of 13278)
  • Marya, I think you can get hazelnut praline paste at by Nancy T., June 03, 2005(#5483 of 13278)
  • That is a nice-looking by Curie Tournesol, June 03, 2005(#5484 of 13278)
  • Yes I made the mint sticks but used coffee instead of by debby, June 03, 2005(#5485 of 13278)
  • Marya, it's worth a call up to Strohecker's as well. I by julieb, June 03, 2005(#5486 of 13278)
  • What is Strohecker's, and why don't I know about by Marya, June 03, 2005(#5487 of 13278)
  • Marya, if you need it from Sur La Table, let me know. by Laura Palmer, June 03, 2005(#5488 of 13278)
  • Some sort of pound cake in a bundt pan? (I prefer by Nancy T., June 03, 2005(#5489 of 13278)
  • And the beauty of a pound cake or a bundt pan cake is by Alizarin, June 03, 2005(#5490 of 13278)
  • I love marble cake. Mmm. I wish I had some right now. by J-Ro, June 03, 2005(#5491 of 13278)
  • by julieb, June 03, 2005(#5492 of 13278)
  • Marya, if you need it from Sur La by Marya, June 03, 2005(#5493 of 13278)
  • Jro, congratulations!I want cake now and Baby is by Belle, June 03, 2005(#5494 of 13278)
  • Oh, good, I didn't know that Sur La Table is in by Laura Palmer, June 03, 2005(#5495 of 13278)
  • I have to put in a plug for my white pepper ginger. by Crispy Girl, June 03, 2005(#5496 of 13278)
  • It's rhubarb season. I made a pretty good pie with by Marya, June 03, 2005(#5497 of 13278)
  • I'm against rhubarb, though. Tommy's been asking for by Crispy Girl, June 03, 2005(#5498 of 13278)
  • Crispy Girl, I just printed out the recipe for the white by Laura Palmer, June 03, 2005(#5499 of 13278)
  • Laura Palmer, the chocolate chip bundt cake that mollyT by Julia M., June 03, 2005(#5500 of 13278)
  • the Chocolate Chip bundt is from by debby, June 03, 2005(#5501 of 13278)
  • Oh, by Julia M., June 03, 2005(#5502 of 13278)
  • Anyone here ever frozen a decorated cake? The person who by Marya, June 06, 2005(#5503 of 13278)
  • Good luck with that, Marya.I have J. Ro's by Ally C, June 06, 2005(#5504 of 13278)
  • I froze the top tier of my wedding cake with the second by Julia M., June 06, 2005(#5505 of 13278)
  • Hot apple-crisp & cold vanilla ice cream report: Oh. My. by Ally C, June 06, 2005(#5506 of 13278)
  • Why doesn't she just call you when by Marya, June 06, 2005(#5507 of 13278)
  • IIRC Insanity Rose has you freeze it uncovered, then by Alizarin, June 06, 2005(#5508 of 13278)
  • Thanks, I'm going to tell her to do something like by Marya, June 06, 2005(#5509 of 13278)
  • You baked strawberries? That's not by CalGal, June 06, 2005(#5510 of 13278)
  • Speaking of strawberries, I just made the classic by CalGal, June 06, 2005(#5511 of 13278)
  • Well, we ate half of them fresh. But I like apple crisp by Ally C, June 06, 2005(#5512 of 13278)
  • It's already made--it's the sample from by Julia M., June 06, 2005(#5513 of 13278)
  • I'm insanely curious as to what kinds of desserts she'll by Marya, June 06, 2005(#5514 of 13278)
  • Ally, that's what I did too. No dinner, just by CalGal, June 06, 2005(#5515 of 13278)
  • I'm curious, too, Marya. Keep us posted!As for by Julia M., June 06, 2005(#5516 of 13278)
  • Damn, Marya, that sounds good.For the wake, I by Laura Palmer, June 06, 2005(#5517 of 13278)
  • Must be something in the air since we had strawberry by Belle, June 06, 2005(#5518 of 13278)
  • We had dinner, but then Green convinced me that I should by sweet pea, June 06, 2005(#5519 of 13278)
  • Ally, your hot apple crisp and ice cream is making my by Curie Tournesol, June 06, 2005(#5520 of 13278)
  • That sounds wonderful, sweet pea. Blackberries and by Marya, June 06, 2005(#5521 of 13278)
  • I think good strawberries are what I miss most of all by Jillian PlicPlic, June 06, 2005(#5522 of 13278)
  • The strawberry season is just starting here. I don't by Marya, June 06, 2005(#5523 of 13278)
  • Jillian, there are supposed to be amazing local by Nancy T., June 06, 2005(#5524 of 13278)
  • I've got a whole big box of strawberries that I need to by Anne L., June 06, 2005(#5525 of 13278)
  • Hmm. It hadn't occurred to me that if there IS a by Jillian PlicPlic, June 06, 2005(#5526 of 13278)
  • The chocolate chip bundt cake is a huge hit with kids by Crispy Girl, June 06, 2005(#5527 of 13278)
  • I made three chocolate babkas this weekend and froze by J-Ro, June 06, 2005(#5528 of 13278)
  • The babkas are probably 2/3 chocolate by terrilynn, June 06, 2005(#5529 of 13278)
  • This was a tough weekend at the farmer's market, except by J-Ro, June 06, 2005(#5530 of 13278)
  • While I was scanning pictures, I came across a not by CalGal, June 13, 2005(#5531 of 13278)
  • Yup, that's crochet. I love her glasses!I got a by Decca, June 13, 2005(#5532 of 13278)
  • White pepper ginger by Krista, June 13, 2005(#5533 of 13278)
  • I shall burn candles in front of the picture out of by Patience, June 13, 2005(#5534 of 13278)
  • Decca - the chocolate chip bundt cake in the Only by Babylon Sister, June 13, 2005(#5535 of 13278)
  • Cal, I think that picture is charming. It's a shame how by Anna Trueblood, June 13, 2005(#5536 of 13278)
  • So I bragged about my $50 win from BH&G for my untested by mollyT, June 14, 2005(#5537 of 13278)
  • I've got lemon on the brain, so I say lemon meringue. I by Krista, June 14, 2005(#5538 of 13278)
  • I vote for rhubarb with blueberries or crystallized by Marya, June 14, 2005(#5539 of 13278)
  • No, no, I love rhubarb. Rhubarb with crystallized by mollyT, June 14, 2005(#5540 of 13278)
  • Yeah, I dig sugary stuff as much or more than the next by Krista, June 14, 2005(#5541 of 13278)
  • I add about a quarter cup, minced. You want about a by Marya, June 14, 2005(#5542 of 13278)
  • some stupid candy pie, like Snickers by Curie Tournesol, June 14, 2005(#5543 of 13278)
  • Loveable yankees seem to always be charmed by chess or by Belle, June 14, 2005(#5544 of 13278)
  • Molly, I think it's time to put your untested berry by Lila Jones, June 14, 2005(#5545 of 13278)
  • Huh. I tried to make a chess pie a while back and was by JayKay, June 14, 2005(#5546 of 13278)
  • Too much work. But my co-workers insist that I bring by mollyT, June 14, 2005(#5547 of 13278)
  • For bar cookies, I was thinking about variations of the by mollyT, June 14, 2005(#5548 of 13278)
  • I was going to recommend the mint sticks - they're not by Badger, June 14, 2005(#5549 of 13278)
  • I ate my last little frozen coffee variation of the mint by debby, June 14, 2005(#5550 of 13278)
  • I thought of you! I did! I tried to remember what you by mollyT, June 14, 2005(#5551 of 13278)
  • Must make rhubarb/crystallized ginger pie very soon. I by Anne L., June 14, 2005(#5552 of 13278)
  • If you can't get fresh rhubarb, I can occasionally find by JennyD, June 14, 2005(#5553 of 13278)
  • I saw fresh rhubarb in the grocery store the other day by Anne L., June 14, 2005(#5554 of 13278)
  • Has any got a super-duper chocolate brownie recipe? A by Patience, June 14, 2005(#5555 of 13278)
  • I think rhubarb is around $4 a pound here! I love it, by Julia M., June 14, 2005(#5556 of 13278)
  • I love rhubarb. I've barely gotten any work done this by mollyT, June 14, 2005(#5557 of 13278)
  • I would like you to post it by debby, June 14, 2005(#5558 of 13278)
  • So debby, what did you enter in the bake by mollyT, June 14, 2005(#5559 of 13278)
  • Feh on the rhubarb. I'm against it.I'm shocked by Crispy Girl, June 14, 2005(#5560 of 13278)
  • Debby, I posted the by Julia M., June 14, 2005(#5561 of 13278)
  • JofC's brownies are good. I also like the recipe on the by mollyT, June 14, 2005(#5562 of 13278)
  • I entered the chocolate orange cake and got screwed, I by debby, June 14, 2005(#5563 of 13278)
  • That sucks. I'm not a huge fan of walnuts, so I would by mollyT, June 14, 2005(#5564 of 13278)
  • The recipe on the Baker's box is good. Isn't it pretty by Julia M., June 14, 2005(#5565 of 13278)
  • I can't believe the Baking thread is so hopping. It's a by Lila Jones, June 14, 2005(#5566 of 13278)
  • I'm sure JofC and Bakers are similar, if not the same. by mollyT, June 14, 2005(#5567 of 13278)
  • Lila, it's cool and cloudy here in Southern Calfornia! by Julia M., June 14, 2005(#5568 of 13278)
  • And hopping with Bostonians, too. Imponderable.I by Marya, June 14, 2005(#5569 of 13278)
  • Jake, you are shameless. What went wrong with the chess by Belle, June 14, 2005(#5570 of 13278)
  • Wow. She's a by Marya, June 14, 2005(#5571 of 13278)
  • That kid is a by Julia M., June 14, 2005(#5572 of 13278)
  • by JayKay, June 14, 2005(#5573 of 13278)
  • Dang, Baby! Those sound great even though I'm against by Crispy Girl, June 14, 2005(#5574 of 13278)
  • Blueberry will turn out purple, and peach would be by Marya, June 14, 2005(#5575 of 13278)
  • Definitely bundt pan. I'll think some more by Crispy Girl, June 14, 2005(#5576 of 13278)
  • I can't fathom how you'd get the three layers into a by Nancy T., June 14, 2005(#5577 of 13278)
  • You work with slightly softened sorbet, one layer at a by Marya, June 14, 2005(#5578 of 13278)
  • She's a total natural. In first grade, she carried a by Belle, June 14, 2005(#5579 of 13278)
  • Baby slays me.Crispy, one day last winter my by Andrea, June 14, 2005(#5580 of 13278)
  • Marya-- How about using a half-sphere pan, either the by Alizarin, June 15, 2005(#5581 of 13278)
  • Baby is funny. She's welcome here any time!I was by sweet pea, June 15, 2005(#5582 of 13278)
  • I'm unreasonably annoyed that after purchasing a goddam by Marya, June 15, 2005(#5583 of 13278)
  • I think Alizarin's idea is brilliant, but why the hell by Crispy Girl, June 15, 2005(#5584 of 13278)
  • That Betty Crocker cake pan thing rocks. I made by dohdee, June 15, 2005(#5585 of 13278)
  • Okay, I've enabled comments in the Recipes thread. If by CalGal, June 15, 2005(#5586 of 13278)
  • Very by Lila Jones, June 15, 2005(#5587 of 13278)
  • The bake-off organizer says that all entries have to be by mollyT, June 15, 2005(#5588 of 13278)
  • Wilton has instructions for cutting a round cake, Molly. by Alizarin, June 15, 2005(#5589 of 13278)
  • Have you tried the method of folding it in quarters and by Curie Tournesol, June 15, 2005(#5590 of 13278)
  • I would have no idea how to do bite-size pie servings, by Nancy T., June 15, 2005(#5591 of 13278)
  • Hrm. Hadn't thought of that-- thanks. Generally anything by Alizarin, June 15, 2005(#5592 of 13278)
  • Hey, I learned it from Insanity by Curie Tournesol, June 15, 2005(#5593 of 13278)
  • I always roll it loosely back up onto the rolling pin, by Nancy T., June 15, 2005(#5594 of 13278)
  • I do what Nancy does. Unless it's a very finicky crust, by Marya, June 15, 2005(#5595 of 13278)
  • What do you usually roll on? The counter, by Alizarin, June 16, 2005(#5596 of 13278)
  • I always roll between sheets of waxed paper, peel one by Julia M., June 16, 2005(#5597 of 13278)
  • I'm with Curie--I fold it up and unfold it in the by CalGal, June 16, 2005(#5598 of 13278)
  • I roll on either the counter, floured (ours is concrete by Nancy T., June 16, 2005(#5599 of 13278)
  • Plastic cutting board, these days. I have a wooden one I by Marya, June 16, 2005(#5600 of 13278)
  • If I'm making a double batch of sugar cookies (6 cups of by Alice CK, June 16, 2005(#5601 of 13278)
  • You can add some other fat. I do that all the time (run by Ally C, June 16, 2005(#5602 of 13278)
  • They are actually going to be lemon-rosemary sugar by Alice CK, June 16, 2005(#5603 of 13278)
  • Please post the lemon-rosemary sugar cookie recipe. by Crispy Girl, June 16, 2005(#5604 of 13278)
  • Crispy, I just added lemon zest and chopped rosemary in by Alice CK, June 16, 2005(#5605 of 13278)
  • What a great idea. I'm going to try that next time I by Brigit M, June 17, 2005(#5606 of 13278)
  • (It's by Brigit M, June 17, 2005(#5607 of 13278)
  • I have the lemon ginger white pepper cake in the oven by Decca, June 20, 2005(#5608 of 13278)
  • If it doesn't you have a clear mandate to make trifle. I by Marya, June 20, 2005(#5609 of 13278)
  • That would be awesome, if only I had a trifle by Decca, June 20, 2005(#5610 of 13278)
  • Ooh, that trifle sounds too by Crispy Girl, June 20, 2005(#5611 of 13278)
  • I think you need by Marya, June 20, 2005(#5612 of 13278)
  • I registered for a trifle bowl, but alas, I didn't get by Decca, June 20, 2005(#5613 of 13278)
  • by CalGal, June 20, 2005(#5614 of 13278)
  • It's only ten bucks, and it's a nice heavy attractive by Marya, June 20, 2005(#5615 of 13278)
  • I covet, but don't have room for it. I'm not sure that by sweet pea, June 21, 2005(#5616 of 13278)
  • POBQ: I'm going to try the Epicurious recipe for by Scarface Claw, June 21, 2005(#5617 of 13278)
  • We were invited out to dinner last night and I took the by Decca, June 21, 2005(#5618 of 13278)
  • Scarface Claw, I've had it recommended not to substitute by sweet pea, June 21, 2005(#5619 of 13278)
  • I don't know about the 'without sacrificing taste' bit. by Belle, June 21, 2005(#5620 of 13278)
  • Yeah. Who ever invented the idea that applesauce is a by Lila Jones, June 21, 2005(#5621 of 13278)
  • I don't know but I think they should be tried for by Belle, June 21, 2005(#5622 of 13278)
  • My freshman year of college, my roommate and I would by mollyT, June 21, 2005(#5623 of 13278)
  • I'm all for healthy living and being mindful of fat. I'm by Belle, June 21, 2005(#5624 of 13278)
  • I'm not advocating lard, butter and oil by GythaOgg, June 21, 2005(#5625 of 13278)
  • Ok, thanks for the input. Got the picture. I prefer to by Scarface Claw, June 22, 2005(#5626 of 13278)
  • Unsalted butter _is_ proper for baking. That's by Alizarin, June 22, 2005(#5627 of 13278)
  • Soooo, I wanted to make the mint sticks. But couldn't by debby, June 23, 2005(#5628 of 13278)
  • Oh my God. The orange is the best thing I have ever by debby, June 23, 2005(#5629 of 13278)
  • I tried a recipe for by CuttySark, June 23, 2005(#5630 of 13278)
  • So you're back from the gym by dohdee, June 23, 2005(#5631 of 13278)
  • ha ha ha, dohdee.I'm in a bakin' mood lately. by VanPear, June 23, 2005(#5632 of 13278)
  • heh by debby, June 23, 2005(#5633 of 13278)
  • by dohdee, June 23, 2005(#5634 of 13278)
  • You don't need a Kitchen-Aid. If you want one, great, by Alizarin, June 23, 2005(#5635 of 13278)
  • Cutty, most yeast doughs need 8-10 minutes kneading to by Crispy Girl, June 23, 2005(#5636 of 13278)
  • Alizarin: there are a couple of websites out there with by CuttySark, June 23, 2005(#5637 of 13278)
  • It's very hard to use a food processor correctly to make by J-Ro, June 23, 2005(#5638 of 13278)
  • That doesn't really look like enough by Curie Tournesol, June 23, 2005(#5639 of 13278)
  • Oh, that would be brilliant! Thank you! When we used to by CuttySark, June 23, 2005(#5640 of 13278)
  • I swear, Debby, you are a poster child for addictive by CalGal, June 25, 2005(#5641 of 13278)
  • I have to say, I like the mint least of all, the by debby, June 25, 2005(#5642 of 13278)
  • Cal cracks me up since I thought it was totally by sweet pea, June 25, 2005(#5643 of 13278)
  • Well, I made the white pepper ginger lemon cake, and I by Nancy T., June 27, 2005(#5644 of 13278)
  • Well Nancy, clearly you're in the wrong here. I mean, by Krista, June 27, 2005(#5645 of 13278)
  • Yes, clearly my taste buds are by Nancy T., June 27, 2005(#5646 of 13278)
  • Cutty Sark: I apologize for not having to gotten around by Curie Tournesol, June 27, 2005(#5647 of 13278)
  • Dear lord, I made cupcakes with Scharfen Berger baking by Cathy Georges, June 27, 2005(#5648 of 13278)
  • You know, you can pick up cupcakes at the store on the by Jillian PlicPlic, June 27, 2005(#5649 of 13278)
  • I probably don't actually need to eat 24 cupcakes, but by Cathy Georges, June 27, 2005(#5650 of 13278)
  • I probably don't actually need to eat by Jillian PlicPlic, June 27, 2005(#5651 of 13278)
  • I did that with my fudge coated frosted brownies. I cut by debby, June 27, 2005(#5652 of 13278)
  • I almost always put half of what I bake in the by mollyT, June 27, 2005(#5653 of 13278)
  • I have yet another white pepper lemon ginger cake in the by Decca, June 27, 2005(#5654 of 13278)
  • I don't make cakes very often, and when by dissonance, June 27, 2005(#5655 of 13278)
  • Seriously. I've had people almost fall over in surprise by Rachel grrl_geek, June 27, 2005(#5656 of 13278)
  • But Bisquik has that flavor you can't replicate at home. by mollyT, June 27, 2005(#5657 of 13278)
  • Okay, Cutty Sark, I've posted the blueberry bun recipe by Curie Tournesol, June 27, 2005(#5658 of 13278)
  • Yes, pancakes too. So good and so easy from by Cathy Georges, June 27, 2005(#5659 of 13278)
  • Curie: When I was a kid, cakes came from a box. I know by CuttySark, June 27, 2005(#5660 of 13278)
  • You're welcome--if you need more detailed instructions by Curie Tournesol, June 27, 2005(#5661 of 13278)
  • I keep Aunt Jemimah or Krusteaz or some other pancake by ciao bella, June 27, 2005(#5662 of 13278)
  • I never learned how to make pancakes from scratch when I by Jillian PlicPlic, June 28, 2005(#5663 of 13278)
  • My experience was exactly the opposite - fat pancakes by CuttySark, June 28, 2005(#5664 of 13278)
  • My mil claims never to have made any cake, whether from by Julia M., June 28, 2005(#5665 of 13278)
  • Tonight I made the best apricot galette that has ever by J-Ro, June 28, 2005(#5666 of 13278)
  • by dohdee, June 28, 2005(#5667 of 13278)
  • Post the recipe! That sounds amazing. Can it be made by Curie Tournesol, June 28, 2005(#5668 of 13278)
  • J-Ro, that sounds amazing.My granny, who despite by Crispy Girl, June 28, 2005(#5669 of 13278)
  • I made oatmeal cookies on Sunday with Augs. I added by Anna Trueblood, June 28, 2005(#5670 of 13278)
  • JRo--You MUST post the by ciao bella, June 28, 2005(#5671 of 13278)
  • Crispy, I think frozen berries will be fine - just go by by Julia M., June 28, 2005(#5672 of 13278)
  • Angel food cakes are a pain in the neck to make from by Serin McDaniel, June 29, 2005(#5673 of 13278)
  • You're supposed to use those to make the vanilla ice by Curie Tournesol, June 29, 2005(#5674 of 13278)
  • Or dozens of miniature creme by Patience, June 29, 2005(#5675 of 13278)
  • I've been so used to pitching the whites because the by Crispy Girl, June 29, 2005(#5676 of 13278)
  • Or dozens of miniature creme by Brigit M, June 29, 2005(#5677 of 13278)
  • But it's far more yolks than you need for lemon curd. by Curie Tournesol, June 29, 2005(#5678 of 13278)
  • You can freeze eggwhites, by Patience, June 29, 2005(#5679 of 13278)
  • I got good at tossing eggwhites when Safeway started by CalGal, June 29, 2005(#5680 of 13278)
  • (Message has been moved from Cooking - by TAFKA, July 01, 2005(#5681 of 13278)
  • (Message has been moved from Cooking - by Brigit M, July 01, 2005(#5682 of 13278)
  • (Message has been moved from Cooking - by debby, July 01, 2005(#5683 of 13278)
  • (Message has been moved from Cooking - by GythaOgg, July 01, 2005(#5684 of 13278)
  • (Message has been moved from Cooking - by Brigit M, July 01, 2005(#5685 of 13278)
  • (Message has been moved from Cooking - by Val C., July 01, 2005(#5686 of 13278)
  • (Message has been moved from Cooking - by Badger, July 01, 2005(#5687 of 13278)
  • (Message has been moved from Cooking - by Curie Tournesol, July 01, 2005(#5688 of 13278)
  • (deleted double by Curie Tournesol, July 01, 2005(#5689 of 13278)
  • How were you beating it? By hand or with an electric by Curie Tournesol, July 01, 2005(#5690 of 13278)
  • Your temperature wasn't high enough. The end.The by Agnes Day, July 01, 2005(#5691 of 13278)
  • I was just coming to say that 325 does not look hot by Babylon Sister, July 01, 2005(#5692 of 13278)
  • Exactly. A critical component to having a cake that by Agnes Day, July 01, 2005(#5693 of 13278)
  • And of course ZERO steam would be created at 325 degrees by Curie Tournesol, July 01, 2005(#5694 of 13278)
  • Slow steam will not develop the leavening. How stupid by Agnes Day, July 01, 2005(#5695 of 13278)
  • Well, the cake wasn't horrible, was it? TAFKA just said by Alice CK, July 01, 2005(#5696 of 13278)
  • Yep, that's me, Agnes. Can't boil water without burning by Curie Tournesol, July 01, 2005(#5697 of 13278)
  • Sorry doll, you can win this round if it makes you by Agnes Day, July 01, 2005(#5698 of 13278)
  • (followed link)What is this, the Baking by Sparky, July 01, 2005(#5699 of 13278)
  • Up yours, by Curie Tournesol, July 01, 2005(#5700 of 13278)
  • Mrrrow. Maybe you two should take it to Why You Annoy by Lizard S., July 01, 2005(#5701 of 13278)
  • Thanks for all the input. When I came in just now, my by TAFKA, July 01, 2005(#5702 of 13278)
  • Trifle, dear, not by ciao bella, July 01, 2005(#5703 of 13278)
  • Thanks, ciao, I edited by TAFKA, July 01, 2005(#5704 of 13278)
  • Maybe you two should take it to Why by Agnes Day, July 02, 2005(#5705 of 13278)
  • 350 is definitely the default choice for cakes, I would by Brigit M, July 02, 2005(#5706 of 13278)
  • Hmmm, all those other recipes in my cookbook that said by TAFKA, July 02, 2005(#5707 of 13278)
  • Is today too early to bake the cake I'll be serving on by Alice CK, July 02, 2005(#5708 of 13278)
  • TAFKA, I think the problem was just that it's a pound by Bingo, July 02, 2005(#5709 of 13278)
  • Maybe I should go with a cake mix should I choose to try by TAFKA, July 02, 2005(#5710 of 13278)
  • Alice--yes. I'd bake it on by CalGal, July 02, 2005(#5711 of 13278)
  • I made the Official TPW Cakes yesterday-- at least that by Anna Trueblood, July 05, 2005(#5712 of 13278)
  • I'm going to make some sort of cake for our departing by TAFKA, July 06, 2005(#5713 of 13278)
  • Has anyone ever tried Big Beth's by VanPear, July 06, 2005(#5714 of 13278)
  • No, but they sound by TAFKA, July 07, 2005(#5715 of 13278)
  • I think I'm going on a Baking with Julia binge. by Brigit M, July 07, 2005(#5716 of 13278)
  • by Promqueen, July 08, 2005(#5717 of 13278)
  • I bought a whole bunch of blueberries at the Granville by jaybird, July 09, 2005(#5718 of 13278)
  • You may certainly make a custard tart, but it won't use by J-Ro, July 09, 2005(#5719 of 13278)
  • Why not by CalGal, July 09, 2005(#5720 of 13278)
  • I think I'd have to make two pies, and two pies with by jaybird, July 09, 2005(#5721 of 13278)
  • Do you have a freezer? Blueberries freeze extremely by J-Ro, July 09, 2005(#5722 of 13278)
  • E-mail the pie to by TAFKA, July 09, 2005(#5723 of 13278)
  • Maggie and I are both loving frozen blueberries right by Ruby Gospel, July 09, 2005(#5724 of 13278)
  • I had an abundance of blueberries myself this weekend. by Nancy T., July 11, 2005(#5725 of 13278)
  • We're all up to our necks in raspberries, but Linnea may by Marya, July 11, 2005(#5726 of 13278)
  • I think you should put it on cardboard, but feel free to by shelley b, July 11, 2005(#5727 of 13278)
  • Marya, do you use Magi-Cake strips? They're a lot by J-Ro, July 11, 2005(#5728 of 13278)
  • Thanks, shelley, and J-Ro, that's a good idea about the by Marya, July 11, 2005(#5729 of 13278)
  • Yum, it does sound good!We're having a bake sale by Laura Palmer, July 11, 2005(#5730 of 13278)
  • Why don't you make Nancy's mint bars? Or lemon ginger by Marya, July 11, 2005(#5731 of 13278)
  • Help! This is a dough emergency! I am making pizza by Badger, July 14, 2005(#5732 of 13278)
  • Put a towel over it and let it rest for ten minutes, by Marya, July 14, 2005(#5733 of 13278)
  • I'm pretty sure my yeast is OK - it's easy-bake yeast by Badger, July 14, 2005(#5734 of 13278)
  • It occurred to me afterward that if you dissolved it in by Marya, July 14, 2005(#5735 of 13278)
  • Unless you're a zombie! Then it sounds by J-Ro, July 14, 2005(#5736 of 13278)
  • Brains! With by Marya, July 14, 2005(#5737 of 13278)
  • Well, it's in the fridge. If it's crappy tonight I'll by Badger, July 15, 2005(#5738 of 13278)
  • I don't see how dead yeast would cause the problem by Nancy T., July 15, 2005(#5739 of 13278)
  • No, I've had dead yeast create braaaaaains bread. If by Patience, July 15, 2005(#5740 of 13278)
  • Huh, I never knew by Nancy T., July 15, 2005(#5741 of 13278)
  • I think it was too much flour too. Pizza dough should by J-Ro, July 15, 2005(#5742 of 13278)
  • I've had the same experience as Patience. If the dough by Marya, July 15, 2005(#5743 of 13278)
  • See, I used less flour than the recipe called for. by Badger, July 15, 2005(#5744 of 13278)
  • Is it weird that I kind of want to kill some yeast in by Alice CK, July 15, 2005(#5745 of 13278)
  • Yes.If you want dough that intermittently looks by Marya, July 15, 2005(#5746 of 13278)
  • We're about to go blueberry picking, which means The by VanPear, July 15, 2005(#5747 of 13278)
  • You make pies with risen by Marya, July 15, 2005(#5748 of 13278)
  • I thought piecrust was short dough, as in, no by Alice CK, July 15, 2005(#5749 of 13278)
  • Yes, what the hell is "pastry dough rising"? Unless it's by CalGal, July 15, 2005(#5750 of 13278)
  • I bought a 2.5 lb. box of blueberries today, even though by J-Ro, July 15, 2005(#5751 of 13278)
  • Um, duh. It's sitting in a bowl under a towel, but it's by VanPear, July 16, 2005(#5752 of 13278)
  • Although it appears that there are by Marya, July 16, 2005(#5753 of 13278)
  • That sounds like it might be good. Jacques Chirac by TAFKA, July 16, 2005(#5754 of 13278)
  • Marya, it's funny you mention that. A couple weeks ago, by PJ, July 16, 2005(#5755 of 13278)
  • I made blueberry buckle for breakfast. by Brigit M, July 16, 2005(#5756 of 13278)
  • The blueberry cobbler was by J-Ro, July 16, 2005(#5757 of 13278)
  • I ate all of the blueberries I was going to use to make by melisub, July 16, 2005(#5758 of 13278)
  • I can eat a pint of blueberries a day at this time of by Andrea, July 16, 2005(#5759 of 13278)
  • The fruit stand in the subway station has had by mollyT, July 16, 2005(#5760 of 13278)
  • I picked about a cup of blueberries from my bushes by Jillian PlicPlic, July 18, 2005(#5761 of 13278)
  • I think we got a bit carried away at the pick-your-own by Elf, July 18, 2005(#5762 of 13278)
  • We once bought a lug of peaches from the LSU Ag by TAFKA, July 18, 2005(#5763 of 13278)
  • I used to make peach preserves with my granny every by terrilynn, July 18, 2005(#5764 of 13278)
  • Has anyone made the Welsh Rarebit muffins from by Decca, July 18, 2005(#5765 of 13278)
  • Self-rising flour, unless I misunderstood, already has by CuttySark, July 18, 2005(#5766 of 13278)
  • That's what I thought, but the recipe also calls for by Decca, July 18, 2005(#5767 of 13278)
  • I have many UK recipe books that call for self-raising by Patience, July 18, 2005(#5768 of 13278)
  • AFAIK, self-raising flour only contains baking powder, by Fiona, July 18, 2005(#5769 of 13278)
  • What to do with large amounts of peaches:Fried by Belle, July 19, 2005(#5770 of 13278)
  • Tell Baby it's time for fried-pie practice!I'd by JennyD, July 19, 2005(#5771 of 13278)
  • My granny made the world's best apple jacks, and I would by terrilynn, July 19, 2005(#5772 of 13278)
  • Once, when I was about 9, my parents won a trip to by JennyD, July 19, 2005(#5773 of 13278)
  • Wow, I've never heard of a fried pie and I feel it must by Jillian PlicPlic, July 19, 2005(#5774 of 13278)
  • They're kind of a turnover, Jillian -- pie dough with by JennyD, July 19, 2005(#5775 of 13278)
  • Oh good god that sounds by Jillian PlicPlic, July 19, 2005(#5776 of 13278)
  • Waitwaitwait... these fried pies are called jacks? by CuttySark, July 19, 2005(#5777 of 13278)
  • Fried peach pies are what God eats on weekend evenings by Belle, July 19, 2005(#5778 of 13278)
  • You people are trying to torture me, aren't you?I by Nancy T., July 19, 2005(#5779 of 13278)
  • Me too/either, Nancy! We need to get together and have by Jillian PlicPlic, July 19, 2005(#5780 of 13278)
  • This is torture. I'm trying to figure out how late I'd by mollyT, July 19, 2005(#5781 of 13278)
  • ha!Jillian, I would be totally up for the former by Nancy T., July 19, 2005(#5782 of 13278)
  • Hey, at least I caught it before I posted! (although, I by Jillian PlicPlic, July 19, 2005(#5783 of 13278)
  • Fried fruit pies? Why have I never hear of this by Elf, July 19, 2005(#5784 of 13278)
  • by Belle, July 19, 2005(#5785 of 13278)
  • Momma's in a meeting so I can't get her recipe but this by Belle, July 19, 2005(#5786 of 13278)
  • Good Lord Almighty, I want a fried peach pie. Or any by Anne L., July 19, 2005(#5787 of 13278)
  • Hm. The Darlin' Bake Shop is right on the way home. I by JennyD, July 19, 2005(#5788 of 13278)
  • I want to come spend like a week at Jenny's house, by Nancy T., July 19, 2005(#5789 of 13278)
  • Oh god, sitting here in my cubicle wishing someone would by sweet pea, July 19, 2005(#5790 of 13278)
  • I think I would pay all the money in my wallet for some by Stephanie D., July 20, 2005(#5791 of 13278)
  • See, I was going to say that, minus the ATM part, but by sweet pea, July 20, 2005(#5792 of 13278)
  • Oh, those nasty packaged Hostess "pies" are by Jillian PlicPlic, July 20, 2005(#5793 of 13278)
  • I'll use the Tastycakes analogy I saw somewhere by terrilynn, July 20, 2005(#5794 of 13278)
  • You can fry pie?YOU CAN FRY PIE? Why was I not by dissonance, July 20, 2005(#5795 of 13278)
  • DAMN IT ALL, WHERE ARE MY by Jillian PlicPlic, July 20, 2005(#5796 of 13278)
  • Oh, well, that's just GREAT, because now I want by dissonance, July 20, 2005(#5797 of 13278)
  • Y'all honest to god have never heard of, or heaven by Belle, July 20, 2005(#5798 of 13278)
  • I know it's the corniest cake ever, but by J-Ro, July 20, 2005(#5799 of 13278)
  • Who cares if it's corny? It's adorable, J-Ro.I by Andrea, July 20, 2005(#5800 of 13278)
  • Very cute, J-Ro. And, yeah, how much does corny matter by Jillian PlicPlic, July 20, 2005(#5801 of 13278)
  • The cake is exceedingly cute! And no, I've never heard by CuttySark, July 20, 2005(#5802 of 13278)
  • That's adorable, J-Ro.I;m assuming these fried by Brigit M, July 20, 2005(#5803 of 13278)
  • Jro, that cake is adorable! Since I can't have anymore by Belle, July 20, 2005(#5804 of 13278)
  • J-Ro, that cake is very by JayKay, July 20, 2005(#5805 of 13278)
  • J-Ro, it is so much more tasteful than I was expecting. by sweet pea, July 20, 2005(#5806 of 13278)
  • That cake is the cutest thing, J-Ro. I really by Anne L., July 20, 2005(#5807 of 13278)
  • Are the shoes made entirely of icing, by Alizarin, July 20, 2005(#5808 of 13278)
  • No, you cut up some cupcakes and put them on the cake so by J-Ro, July 20, 2005(#5809 of 13278)
  • Belle, you have no idea how much I lived nearer TN by Nancy T., July 20, 2005(#5810 of 13278)
  • Clearly, Nancy, you need to make a tour of the by JennyD, July 20, 2005(#5811 of 13278)
  • Can I come too? And if I come visit you in Virginia, do by Jillian PlicPlic, July 20, 2005(#5812 of 13278)
  • Come on. We'll go get barbecue and soft-shell crabs and by JennyD, July 20, 2005(#5813 of 13278)
  • Okay, this is veering out of baking, but the whole by Jillian PlicPlic, July 20, 2005(#5814 of 13278)
  • Come with me over to by JennyD, July 20, 2005(#5815 of 13278)
  • Hey, if you're swinging through Tennessee and Virginia, by terrilynn, July 20, 2005(#5816 of 13278)
  • I think Nancy and Jillian should bring Belle w/ them to by JennyD, July 20, 2005(#5817 of 13278)
  • hehe. This is getting complicated!I just put my by Jillian PlicPlic, July 20, 2005(#5818 of 13278)
  • If it's the same neighbor you've posted about before, I by J-Ro, July 20, 2005(#5819 of 13278)
  • by JayKay, July 20, 2005(#5820 of 13278)
  • HAHAHHAHHA. NO MILK IN DEVIL'S FOOD, THANK by Jillian PlicPlic, July 20, 2005(#5821 of 13278)
  • Insanity Rose's devil's food is what Sweetie wants for by terrilynn, July 20, 2005(#5822 of 13278)
  • My cake-baking life has become so much easier since I by Alice CK, July 21, 2005(#5823 of 13278)
  • This was with parchment paper! No problem coming out of by Jillian PlicPlic, July 21, 2005(#5824 of 13278)
  • J-Ro, that cake was by Stephanie D., July 21, 2005(#5825 of 13278)
  • Does cookie dough ever have the consistency of cake by Decca, July 21, 2005(#5826 of 13278)
  • Something sounds off in that recipe, Decca, like not by Anne L., July 21, 2005(#5827 of 13278)
  • When I make pumpkin cookies it's a fairly wet dough, but by Brigit M, July 21, 2005(#5828 of 13278)
  • I just made Julia's chocolate chip cookies, which are by Racehorse, July 21, 2005(#5829 of 13278)
  • The pumpkin cookies came out okay, not great, but okay. by Decca, July 21, 2005(#5830 of 13278)
  • There's no point to pumpkin by CalGal, July 22, 2005(#5831 of 13278)
  • Why? Because pumpkin should be in a by Decca, July 22, 2005(#5832 of 13278)
  • No, pumpkin can also be in a quick bread, souffle, soup, by CalGal, July 22, 2005(#5833 of 13278)
  • I have no baking intuition whatsoever, so I'd be by Decca, July 22, 2005(#5834 of 13278)
  • Don't get me wrong; pumpkin cookies are very common. by CalGal, July 22, 2005(#5835 of 13278)
  • Check it out-- Amazon has the by Alizarin, July 22, 2005(#5836 of 13278)
  • That link took me to a TPW shopping page, but just the by Krista, July 22, 2005(#5837 of 13278)
  • by CalGal, July 22, 2005(#5838 of 13278)
  • I've always made pumpkin cookies because I know a couple by Brigit M, July 22, 2005(#5839 of 13278)
  • And they must always include chocolate by VanPear, July 22, 2005(#5840 of 13278)
  • Hmm, I've never tried that. I like them with by Brigit M, July 22, 2005(#5841 of 13278)
  • This recipe had two eggs, but I'm wondering if they by Decca, July 22, 2005(#5842 of 13278)
  • Pumpkin... and chocolate? That doesn't seem like it by CuttySark, July 22, 2005(#5843 of 13278)
  • The ones I make do, but lightly. I don't know what I by Brigit M, July 22, 2005(#5844 of 13278)
  • Pumpkin + chocolate = by dohdee, July 22, 2005(#5845 of 13278)
  • I've been making pumpkin custards for my pumpkin pie by Julia M., July 22, 2005(#5846 of 13278)
  • Brigit, they don't taste like little cakes. They are by CalGal, July 22, 2005(#5847 of 13278)
  • What would happen if you were to start with thickened by Alizarin, July 22, 2005(#5848 of 13278)
  • Yes, if you could somehow pre-process the pumpkin. That by CalGal, July 22, 2005(#5849 of 13278)
  • Julia, let me know how they turn out! What recipe are by Belle, July 22, 2005(#5850 of 13278)
  • What to do with large amounts of by TAFKA, July 23, 2005(#5851 of 13278)
  • There's something very wrong in the world when we're by mollyT, July 23, 2005(#5852 of 13278)
  • I know. Bingo and I discussed this in her thread. by TAFKA, July 23, 2005(#5853 of 13278)
  • Belle, they turned out very nicely, esp. for a first by Julia M., July 23, 2005(#5854 of 13278)
  • Okay, dammit, now you've got me thinking about it. It's by CalGal, July 23, 2005(#5855 of 13278)
  • Okay, you've all convinced me. Bought the buttermilk, by Elf, July 23, 2005(#5856 of 13278)
  • It's in the Mexican aisle in my grocery store--does by TAFKA, July 23, 2005(#5857 of 13278)
  • Eww. Fried pies by CalGal, July 24, 2005(#5858 of 13278)
  • Had you not eaten one before?Since my mother was by TAFKA, July 24, 2005(#5859 of 13278)
  • I'm having people over for dinner tomorrow. They're by mollyT, July 24, 2005(#5860 of 13278)
  • Cal, you actually fried something by Alice CK, July 24, 2005(#5861 of 13278)
  • Damn. I was walking over to the bakery when I ran into by mollyT, July 24, 2005(#5862 of 13278)
  • My grandmother taught me that there is a Code of Pie, by PJ, July 24, 2005(#5863 of 13278)
  • molly, which by Krista, July 24, 2005(#5864 of 13278)
  • Aw, PJ, that's sweet.Cal, we need to know what by TAFKA, July 24, 2005(#5865 of 13278)
  • PJ, I agree with you. The pie filling is like candy or by CalGal, July 24, 2005(#5866 of 13278)
  • They didn't fry up well, which may have been the heat or by CalGal, July 24, 2005(#5867 of 13278)
  • OK. Pies are by definition something that is baked. If by TAFKA, July 24, 2005(#5868 of 13278)
  • No, it wasn't the frying. It was the filling. I think by CalGal, July 24, 2005(#5869 of 13278)
  • Krista, it's Bread and Butter at Washington & Green by mollyT, July 24, 2005(#5870 of 13278)
  • Well crap, Cal. I'm sorry you didn't like them. That's by Julia M., July 24, 2005(#5871 of 13278)
  • Cal, what was used to make the filling coalesce? You by TAFKA, July 24, 2005(#5872 of 13278)
  • I'm a decent fryer, but not great. But I think you by CalGal, July 24, 2005(#5873 of 13278)
  • You skim off the liquid. The peach stuff that's left is by CalGal, July 24, 2005(#5874 of 13278)
  • Ham. I'll bet that peach stuff would go good with by TAFKA, July 24, 2005(#5875 of 13278)
  • That liquid sounds like it would be good over vanilla by Alice CK, July 24, 2005(#5876 of 13278)
  • The deliciousness of the peaches is escaping with their by Julia M., July 24, 2005(#5877 of 13278)
  • No, the filling is okay if you want disgustingly sweet by CalGal, July 24, 2005(#5878 of 13278)
  • Hm. Sounds like you could reduce it even further, add by TAFKA, July 24, 2005(#5879 of 13278)
  • There's something comforting and Sunday morning-ish by mollyT, July 24, 2005(#5880 of 13278)
  • I am so looking forward to that. And I should have by Krista, July 24, 2005(#5881 of 13278)
  • Molly, please report on your cherry tart. Cherries are by Ally C, July 24, 2005(#5882 of 13278)
  • What is the extra ingredient in J-Ro's by J-Ro, July 24, 2005(#5883 of 13278)
  • Cherry tart sounds lovely. I wish I had some right now by Julia M., July 24, 2005(#5884 of 13278)
  • I wish it were closer to my by mollyT, July 24, 2005(#5885 of 13278)
  • What was so good about it? What kind of plums? Maybe by J-Ro, July 24, 2005(#5886 of 13278)
  • Oh, and Krista, while I have you here, ignore my last by mollyT, July 24, 2005(#5887 of 13278)
  • Ha!It's true abut the cyanide. I forgot when I by Andrea, July 24, 2005(#5888 of 13278)
  • I just finished the last piece of last Wednesday's by Jillian PlicPlic, July 24, 2005(#5889 of 13278)
  • Ew, that sounds like way too much by TAFKA, July 24, 2005(#5890 of 13278)
  • Jillian, although I often put vanilla buttercream on by J-Ro, July 24, 2005(#5891 of 13278)
  • molly, the Mistah and I went to TJ's today and I bought by Krista, July 24, 2005(#5892 of 13278)
  • That sounds lovely. Stilton and pears would be nice too. by TAFKA, July 24, 2005(#5893 of 13278)
  • Torte is coming out of the oven. I wasn't that impressed by Andrea, July 25, 2005(#5894 of 13278)
  • My first attempt at a flourless chocolate cake is in the by winger, July 25, 2005(#5895 of 13278)
  • There can't be seedless raspberry topping? Maybe strain by TAFKA, July 25, 2005(#5896 of 13278)
  • Yeah ... I thought of straining ... but rsapberry seeds by winger, July 25, 2005(#5897 of 13278)
  • Strain the berry topping, or make a caramel by Babylon Sister, July 25, 2005(#5898 of 13278)
  • Caramel might work. I was worried about using a dense by winger, July 25, 2005(#5899 of 13278)
  • Crohn's.I suppose that caramel would be by TAFKA, July 25, 2005(#5900 of 13278)
  • You could make an orange topping. Either reduce some by Andrea, July 25, 2005(#5901 of 13278)
  • Doesn't marmalade have orange peel in it? Will it harm by TAFKA, July 25, 2005(#5902 of 13278)
  • Maybe a minty chocolate sauce? Or minty whipped by Babylon Sister, July 25, 2005(#5903 of 13278)
  • Yeah, it's tough ... it's been a tough meal to plan. by winger, July 25, 2005(#5904 of 13278)
  • Or minty whipped creamOhhhhh! Yeah, and I by winger, July 25, 2005(#5905 of 13278)
  • You can strain the peel.I've glazed cakes with by Andrea, July 25, 2005(#5906 of 13278)
  • Gah. Sooner you than me, Winger. When Azar came to see by TAFKA, July 25, 2005(#5907 of 13278)
  • Here's what I'm going to try ... mixing bruised mint by winger, July 25, 2005(#5908 of 13278)
  • That sounds nice. Let us know how it turned by TAFKA, July 25, 2005(#5909 of 13278)
  • I've never tried to make it with fresh mint, always mint by Babylon Sister, July 25, 2005(#5910 of 13278)
  • It might be more subtle than with the by TAFKA, July 25, 2005(#5911 of 13278)
  • Okay, I cheated with the fried peach pies. I followed by Elf, July 25, 2005(#5912 of 13278)
  • Can I just say that I'm loving the customizable muffin by GythaOgg, July 25, 2005(#5913 of 13278)
  • That sounds really cool, Gytha. Can you post the by Jillian PlicPlic, July 25, 2005(#5914 of 13278)
  • And this person has Chroyn's (sp?) by debby, July 25, 2005(#5915 of 13278)
  • I have a good friend with Crohn's and have never heard by VanPear, July 25, 2005(#5916 of 13278)
  • Are you sure it's Crohn's? I know Diverticulitis has a by jumanji, July 25, 2005(#5917 of 13278)
  • Is this seedless person getting up to date new by winger, July 25, 2005(#5918 of 13278)
  • I'm pleased to report that my cherry tart came out by mollyT, July 25, 2005(#5919 of 13278)
  • The tart was excellent--don't let molly sell it short. by Krista, July 25, 2005(#5920 of 13278)
  • French tart dough is basically a cookie dough, mollyt. by J-Ro, July 25, 2005(#5921 of 13278)
  • I usually roll it off right at the top by mollyT, July 25, 2005(#5922 of 13278)
  • taking the curd mixture before cooking by Krista, July 25, 2005(#5923 of 13278)
  • molly, it does sound as if you were rolling it too thin. by J-Ro, July 25, 2005(#5925 of 13278)
  • try folding it loosely in quarters, by mollyT, July 25, 2005(#5926 of 13278)
  • Nancy T.'s pastry chef friend taught me that if you by Marya, July 25, 2005(#5927 of 13278)
  • POST THE CHERRY TART RECIPE AND NO ONE GETS by Ally C, July 25, 2005(#5928 of 13278)
  • just warm flaky crust around soft by TAFKA, July 26, 2005(#5929 of 13278)
  • Ford:Jaguar::Hershey: by Alizarin, July 26, 2005(#5930 of 13278)
  • TAFKA, from way back - the grocery store has an by Elf, July 26, 2005(#5931 of 13278)
  • Man, ya'll must like really sweet, greasy by CalGal, July 26, 2005(#5932 of 13278)
  • Maybe they'd have some in a Hispanic by TAFKA, July 27, 2005(#5933 of 13278)
  • Suggestions for a good toddler-friendly birthday cake by Nancy T., August 01, 2005(#5934 of 13278)
  • The King Arthur Baking Book, which I have found more by Marya, August 01, 2005(#5935 of 13278)
  • I wouldn't waste Cake Bible-level effort on a toddler. by mollyT, August 01, 2005(#5936 of 13278)
  • I think the grown-ups will end up eating the majority of by Nancy T., August 01, 2005(#5937 of 13278)
  • Marya-- Is the icing recipe you're talking about cooked by Alizarin, August 01, 2005(#5938 of 13278)
  • It's uncooked. It calls itself a buttercream, but it's by Marya, August 01, 2005(#5939 of 13278)
  • The most popular toddler cakes I've made have been by julieb, August 01, 2005(#5940 of 13278)
  • Marya, what's your usual thing, by Nancy T., August 01, 2005(#5941 of 13278)
  • I've also made Insanity Rose's banana cake for toddlers, by Crispy Girl, August 01, 2005(#5942 of 13278)
  • Buttercream, or the kind of slick chocolate icing made by Marya, August 01, 2005(#5943 of 13278)
  • I guess part of the problem here is I'm not totally by Nancy T., August 01, 2005(#5944 of 13278)
  • Nancy, if you have Joy of Cooking, their 1-2-3 cake is by JennyD, August 01, 2005(#5945 of 13278)
  • doesn't the icing come out tasting just by Marya, August 01, 2005(#5946 of 13278)
  • I'm not totally clear on what a real by Alizarin, August 01, 2005(#5947 of 13278)
  • Yep. Reading back through this thread (searching on by Nancy T., August 01, 2005(#5948 of 13278)
  • No shame in the confectioner's sugar version, unless you by Marya, August 01, 2005(#5949 of 13278)
  • Cream cheese is my fallback choice. Easy, yummy stuff. by JennyD, August 01, 2005(#5950 of 13278)
  • The buttercream I made a week or so ago, for my Devil's by Jillian PlicPlic, August 01, 2005(#5951 of 13278)
  • Jillian, I remember you mentioning that and I think I'd by Nancy T., August 01, 2005(#5952 of 13278)
  • I wonder if it's the recipe, or if one person's "silky" by Marya, August 01, 2005(#5953 of 13278)
  • But plastic-y? I'd guess that's at least in part a by Alizarin, August 01, 2005(#5954 of 13278)
  • I just don't like buttercream at all. I thought I by Alice CK, August 01, 2005(#5955 of 13278)
  • Does whipped cream frosting involve adding something by Jillian PlicPlic, August 01, 2005(#5956 of 13278)
  • When I've made whipped cream frosting, it hasn't been by Alice CK, August 01, 2005(#5957 of 13278)
  • Confectioner's sugar will stabilize it to a by Marya, August 01, 2005(#5958 of 13278)
  • I think I've seen whipped cream w/ unflavored gelatin by JennyD, August 01, 2005(#5959 of 13278)
  • The Fannie Farmer Baking Book has a recipe for by J-Ro, August 01, 2005(#5960 of 13278)
  • In the Scott Peacock/Edna whatsherface by mollyT, August 02, 2005(#5961 of 13278)
  • It's a good cake. Very pretty, with a puddle of by Marya, August 02, 2005(#5962 of 13278)
  • Gravy IcingYikes. Way to make by Jillian PlicPlic, August 02, 2005(#5963 of 13278)
  • hmmmmm, I wonder how Sakti's set for bakeware. I think by mollyT, August 02, 2005(#5964 of 13278)
  • Yikes. Way to make frosting sound by J-Ro, August 02, 2005(#5965 of 13278)
  • Oh, I can go for the idea of a roux in frosting. by Jillian PlicPlic, August 02, 2005(#5966 of 13278)
  • molly, I have that cookbook; you want me to post the by terrilynn, August 02, 2005(#5967 of 13278)
  • That would be awesome, by mollyT, August 02, 2005(#5968 of 13278)
  • by terrilynn, August 02, 2005(#5969 of 13278)
  • That was fast. Thanks so much.I've heard from by mollyT, August 02, 2005(#5970 of 13278)
  • by CalGal, August 02, 2005(#5971 of 13278)
  • J-Ro--Could you please post the Continental Frosting by ciao bella, August 02, 2005(#5973 of 13278)
  • The Fannie Farmer Baking Book has a by Brigit M, August 08, 2005(#5974 of 13278)
  • I tried Wondra flour and it worked better. CB, I'm sorry by J-Ro, August 08, 2005(#5975 of 13278)
  • Speaking of cakes and frostings, I printed out by TwoStep, August 08, 2005(#5976 of 13278)
  • Thanks j-ro. No real hurry. I make this cake by ciao bella, August 09, 2005(#5977 of 13278)
  • TwoStep, it is fine for sitting out and it is more than by J-Ro, August 10, 2005(#5978 of 13278)
  • Thanks, J.Ro! I will do exactly that. If I add another by TwoStep, August 10, 2005(#5979 of 13278)
  • 1 oz (2 by J-Ro, August 11, 2005(#5980 of 13278)
  • The recent fried pie activity came to mind when I found by Curie Tournesol, August 11, 2005(#5981 of 13278)
  • Is it possible to make good purple icing at home? Every by TAFKA, August 13, 2005(#5982 of 13278)
  • Get the superconcentrated powder or gel color rather by Babylon Sister, August 13, 2005(#5983 of 13278)
  • Oh, good! There is a Michael's where I live. Several, in by TAFKA, August 13, 2005(#5984 of 13278)
  • We have these things called Melo Cakes here, I don't by Rose H., August 18, 2005(#5985 of 13278)
  • a round cookie, about 1.5 inch by Marya, August 18, 2005(#5986 of 13278)
  • Something like that stuff they dip by Alizarin, August 18, 2005(#5987 of 13278)
  • That is the evil confection known as a by J-Ro, August 18, 2005(#5988 of 13278)
  • Mallomar? Sounds perfectly plausible, but why are they by Rose H., August 18, 2005(#5989 of 13278)
  • We used to coat frozen bananas with chocolate that had by jaybird, August 18, 2005(#5990 of 13278)
  • Butter is definitely a better choice than cream. You by sweet pea, August 18, 2005(#5991 of 13278)
  • I'll have to try that. Meanwhile, they were a huge by Rose H., August 18, 2005(#5992 of 13278)
  • When I have made choco leaves for cakes the recipe by ciao bella, August 18, 2005(#5993 of 13278)
  • MAN AM I AN IDIOT.I have baked about 5 cakes in by Anna Trueblood, August 20, 2005(#5994 of 13278)
  • Hahaha! I mean, um, that sucks, Anna. I personally by Alice CK, August 20, 2005(#5995 of 13278)
  • But also note that they are very by CalGal, August 20, 2005(#5996 of 13278)
  • Baking time for an 11 X 15 yellow cake is 50 - 55 by Anna Trueblood, August 20, 2005(#5997 of 13278)
  • Yes! And, thanks. I want to make those again very by Alice CK, August 20, 2005(#5998 of 13278)
  • Anna, write it in sharpie on the bottom of the by Laura Palmer, August 20, 2005(#5999 of 13278)
  • Duh! What a good by Anna Trueblood, August 20, 2005(#6000 of 13278)
  • Which reminds me that I need to go by terrilynn, August 20, 2005(#6001 of 13278)
  • Yeah, those were delicious and I say that as someone who by Stephanie D., August 20, 2005(#6002 of 13278)
  • Okay, I will. And, am I right that the dipping sauce by Alice CK, August 21, 2005(#6003 of 13278)
  • Those salmon cakes sound delicious. Is the recipe in by dreamsofa, August 21, 2005(#6004 of 13278)
  • Yes, the sauce was important. But I just realized this by CalGal, August 21, 2005(#6005 of 13278)
  • Dreamsofa, I went out to dinner in the middle of typing by Alice CK, August 21, 2005(#6006 of 13278)
  • Thanks by dreamsofa, August 21, 2005(#6007 of 13278)
  • Sweet! Those were excellent. And if you feel like by Rachel grrl_geek, August 21, 2005(#6008 of 13278)
  • by Alice CK, August 21, 2005(#6009 of 13278)
  • Awesome, by Rachel grrl_geek, August 21, 2005(#6010 of 13278)
  • A few months ago on our flight home from Ireland we had by chlucy, August 27, 2005(#6011 of 13278)
  • For some reason, this reminds me of that Phoebe moment by CalGal, August 27, 2005(#6012 of 13278)
  • Rachel: "Why haven't I ever had these by Alice CK, August 27, 2005(#6013 of 13278)
  • Chlucy - Go read the chocolate chip cookie showdown by kas, August 27, 2005(#6014 of 13278)
  • Oh, I didn't even read the post past oatmeal raisin. Bad by CalGal, August 27, 2005(#6015 of 13278)
  • Not bad me! I did see she was looking for crunchy rather by Alice CK, August 27, 2005(#6016 of 13278)
  • Okay, then stupid by CalGal, August 27, 2005(#6017 of 13278)
  • Yeah, I'll accept by Alice CK, August 27, 2005(#6018 of 13278)
  • by CalGal, August 27, 2005(#6019 of 13278)
  • That recipe (Phoebe's) has more sugar than the Quaker's by Alice CK, August 27, 2005(#6020 of 13278)
  • Somewhere I have a crunchy oatmeal cookie recipe. I by Brigit M, August 27, 2005(#6021 of 13278)
  • Hey, Brigit, I made Aunt Marlene's Wacky Cake for by Curie Tournesol, August 27, 2005(#6022 of 13278)
  • Crunchy: white sugar. Chewy: brown by Decca, August 27, 2005(#6023 of 13278)
  • I love the wacky cake.Also, the fact that brown by Lila Jones, August 27, 2005(#6024 of 13278)
  • Oh, the first time I replaced the white sugar in my by Babylon Sister, August 27, 2005(#6025 of 13278)
  • Cool, Curie! It really is remarkably good for a cake by Brigit M, August 27, 2005(#6026 of 13278)
  • It's because brown sugar has molasses in it. Soft by Agnes Day, August 27, 2005(#6027 of 13278)
  • Yes, Agnes, I know. And anyone else who didn't know, by CalGal, August 27, 2005(#6028 of 13278)
  • I know you know Cal, because you're SMRT when it comes by Agnes Day, August 27, 2005(#6029 of 13278)
  • But won't most any cookie get crispy if you extend the by Promqueen, August 27, 2005(#6030 of 13278)
  • I had no idea there was an entire thread devoted to by chlucy, August 28, 2005(#6031 of 13278)
  • Rose - they sell chocolate meant for dipping by debby, August 28, 2005(#6032 of 13278)
  • Maple RecipesMaple Rolls1 pkg. dry yeast by debby, August 28, 2005(#6033 of 13278)
  • Hey Debbie, you should post those in "Only by Laura Palmer, August 28, 2005(#6034 of 13278)
  • I will after I try them out, I have 2 tiny bags of maple by debby, August 28, 2005(#6035 of 13278)
  • Rose - the brand name for the dipping chocolate is Dolci by debby, August 28, 2005(#6036 of 13278)
  • That's probably what I need, but I don't think we have by Rose H., August 28, 2005(#6037 of 13278)
  • So no one has a fantastic crunchy oatmeal and honey by chlucy, August 29, 2005(#6038 of 13278)
  • That's what I would do. I have a really good recipe for by Racehorse, August 29, 2005(#6039 of 13278)
  • I don't think I would mind chewy (as I normally don't by chlucy, August 30, 2005(#6040 of 13278)
  • So those maple rolls I linked awhile back, they call for by debby, August 30, 2005(#6041 of 13278)
  • by J-Ro, August 30, 2005(#6042 of 13278)
  • I've done that with yeast cinnamon rolls. It works by Rachel grrl_geek, August 30, 2005(#6043 of 13278)
  • I do that every Cinnamon rolls and it works great. by kas, August 30, 2005(#6044 of 13278)
  • Awesome! by debby, August 30, 2005(#6045 of 13278)
  • Oh, I didn't know that! I am attempting both 100% whole by Racehorse, August 31, 2005(#6046 of 13278)
  • Oh yeah. Bread is pretty easy like that. You can even by Rachel grrl_geek, September 01, 2005(#6047 of 13278)
  • I freeze pizza dough (my recipe makes 2 pizzas so one by chlucy, September 01, 2005(#6048 of 13278)
  • Why must croissants take two fucking days to by debby, September 01, 2005(#6049 of 13278)
  • Oh, and chlucys post about freezing pizza dough has me by debby, September 01, 2005(#6050 of 13278)
  • Yes, there is probably a difference in the flour, but by J-Ro, September 01, 2005(#6051 of 13278)
  • Also, you need to convert weight to measuring cups if by Kirsten B., September 01, 2005(#6052 of 13278)
  • I would weigh it out. I think recipes come out better by J-Ro, September 01, 2005(#6053 of 13278)
  • If I were to make a batch of the maple by Rachel grrl_geek, September 01, 2005(#6054 of 13278)
  • OK well thats all good to know.In the meantime, I by debby, September 01, 2005(#6055 of 13278)
  • debby, I find the Irish flour is different than US by chlucy, September 01, 2005(#6056 of 13278)
  • chlucy, yes, please send me the name of the place and by debby, September 01, 2005(#6057 of 13278)
  • I think you could freeze after one rising. If you buy by JennyD, September 01, 2005(#6058 of 13278)
  • stuck the entire cookie sheet in the by Rachel grrl_geek, September 01, 2005(#6059 of 13278)
  • Why would you thaw them before you bake them? Bake them by J-Ro, September 01, 2005(#6060 of 13278)
  • I'd freeze before rising, thaw, let rise and then by Curie Tournesol, September 01, 2005(#6061 of 13278)
  • What cookie sheets do you all use? We got a set of by Decca, September 02, 2005(#6062 of 13278)
  • I think mine are Calphalon. They are insulated (there's by chlucy, September 02, 2005(#6063 of 13278)
  • My favorite cookie sheets are some cheap aluminum things by Laura Palmer, September 02, 2005(#6064 of 13278)
  • I just replaced some of my my 23-year-old wedding gift by J-Ro, September 02, 2005(#6065 of 13278)
  • I hate flat cookies, so that answers the insulation by Decca, September 02, 2005(#6066 of 13278)
  • You guys are weird. I love flat by Lila Jones, September 02, 2005(#6067 of 13278)
  • Decca, I tried a lot of stuff but it was definitely the by J-Ro, September 02, 2005(#6068 of 13278)
  • Decca, we have a couple of aluminum Wilton cookie sheets by tigrpaw, September 02, 2005(#6069 of 13278)
  • I like those edgeless cookie sheets, too. I think the by Julie C., September 02, 2005(#6070 of 13278)
  • my insulated cookie sheets were making by Agnes Day, September 02, 2005(#6071 of 13278)
  • aluminum half-sheet restaurant-style by JennyD, September 03, 2005(#6072 of 13278)
  • Okay, I'm psyched. We went to Williams Sonoma last night by Decca, September 04, 2005(#6073 of 13278)
  • I'm coming over to help you sift, Decca.Max and I by Julia M., September 04, 2005(#6074 of 13278)
  • Julia - I put them in the fridge after I make them into by kas, September 04, 2005(#6075 of 13278)
  • I am baking this weekend! We're going to a barbecue this by Alice CK, September 04, 2005(#6076 of 13278)
  • Thanks, kas! That's what I'll do next by Julia M., September 04, 2005(#6077 of 13278)
  • e went to Williams Sonoma last night by CalGal, September 04, 2005(#6078 of 13278)
  • We had gift certificates for WS! I still need more stuff by Decca, September 04, 2005(#6079 of 13278)
  • I need cookie sheets. If a link shows up here, I will by sweet pea, September 04, 2005(#6080 of 13278)
  • I'm making blueberry pie from Insanity Rose's Pie and by Julia M., September 07, 2005(#6081 of 13278)
  • chlucy, I just posted my recipe for oatmeal cookies in by Racehorse, September 11, 2005(#6082 of 13278)
  • Oh, speaking of oatmeal cookies. If I have a recipe for by Wonder Woman, September 11, 2005(#6083 of 13278)
  • I by Racehorse, September 11, 2005(#6084 of 13278)
  • I don't either. I usually add nuts by Rachel grrl_geek, September 11, 2005(#6085 of 13278)
  • Cool, thanks.Someone mentioned Phoebe's oatmeal by Wonder Woman, September 12, 2005(#6086 of 13278)
  • I guess this is serial posting, but I was just having a by Wonder Woman, September 14, 2005(#6087 of 13278)
  • How about he just makes an exception for oatmeal by J-Ro, September 14, 2005(#6088 of 13278)
  • The only thing not vegan about an oatmeal cookie is the by kas, September 14, 2005(#6089 of 13278)
  • Also IME when going vegan or vegetarian it is best to by kas, September 14, 2005(#6090 of 13278)
  • I tried to say that to him, J-Ro. I mean, oatmeal by Wonder Woman, September 14, 2005(#6091 of 13278)
  • He's tried to make some of the vegan by Alice CK, September 14, 2005(#6092 of 13278)
  • He's tried to make some of the vegan by CalGal, September 14, 2005(#6093 of 13278)
  • If you google vegan oatmeal cookies, you get a whack of by Patience, September 14, 2005(#6094 of 13278)
  • I'd suggest he use 1T flax meal and 3T water for each by Anna Trueblood, September 14, 2005(#6095 of 13278)
  • Vegan oatmeal cookies is a good candidate for three by Decca, September 14, 2005(#6096 of 13278)
  • "contain alamring indredients like. . .ground-up by ciao bella, September 15, 2005(#6097 of 13278)
  • Besides, I like trying to cook and bake by Rose H., September 16, 2005(#6098 of 13278)
  • chlucy, I just posted my recipe for by chlucy, September 16, 2005(#6099 of 13278)
  • We've just moved into a new neighbourhood, and there's a by Patience, September 16, 2005(#6100 of 13278)
  • by Laura Palmer, September 16, 2005(#6101 of 13278)
  • Patience, I made these by JennyD, September 16, 2005(#6102 of 13278)
  • Those do look super-cute and delish -- an excellent by Patience, September 16, 2005(#6103 of 13278)
  • Those look awesome.I had a little lemon pound by debby, September 16, 2005(#6104 of 13278)
  • Banana cake. Sour cream pound cake. Spice cake. Carrot by JennyD, September 16, 2005(#6105 of 13278)
  • Pumpkin cake with maple frosting does sound by Patience, September 16, 2005(#6106 of 13278)
  • Patience: Date squares, or lemon squares? Individual by CuttySark, September 16, 2005(#6107 of 13278)
  • I took the ginger/lemon/whiter pepper bundt cake to a by kas, September 16, 2005(#6108 of 13278)
  • Walnut cake with maple frosting sounds really good to by Rose H., September 16, 2005(#6109 of 13278)
  • by CalGal, September 17, 2005(#6110 of 13278)
  • Question: If I change a rolled cookie recipe from by Alizarin, September 19, 2005(#6112 of 13278)
  • You don't need to add any by J-Ro, September 19, 2005(#6113 of 13278)
  • I tried not adding any and got slightly greasy cookies-- by Alizarin, September 19, 2005(#6114 of 13278)
  • That's because the flour on the outside absorbed that by J-Ro, September 19, 2005(#6115 of 13278)
  • That's because the flour on the by Alizarin, September 19, 2005(#6116 of 13278)
  • Maybe you could just dust the flour onto the parchment by J-Ro, September 19, 2005(#6117 of 13278)
  • Nice. Thanks.Along the same vein, it'd probably by Alizarin, September 19, 2005(#6118 of 13278)
  • My sister got me the cake pan below for my birthday. by kas, September 22, 2005(#6119 of 13278)
  • I think the difference would be that bundt cakes have by Alizarin, September 23, 2005(#6120 of 13278)
  • Yeah that's wat I was thinking too, I guess I'll try by kas, September 23, 2005(#6121 of 13278)
  • how much batter does it hold (measure water in cups). I by shelley b, September 23, 2005(#6122 of 13278)
  • I'm looking for pointers to traditional by Zia Dukay, September 23, 2005(#6123 of 13278)
  • Cool. Thanks, by Alizarin, September 23, 2005(#6124 of 13278)
  • Kas, I love that pan.I believe Rose H. is by JayKay, September 23, 2005(#6125 of 13278)
  • Isn't the famous Dobos torte Hungarian?I bet by Marya, September 23, 2005(#6126 of 13278)
  • Isn't the famous Dobos torte by JayKay, September 23, 2005(#6127 of 13278)
  • Oh, Tad and I used to go there when we worked nearby, by LC, September 23, 2005(#6128 of 13278)
  • by JayKay, September 23, 2005(#6129 of 13278)
  • LC, I don't believe you. You're going to have to by JayKay, September 23, 2005(#6130 of 13278)
  • A pain to make, I bet. All those by Alizarin, September 23, 2005(#6131 of 13278)
  • Alizarin, I know you have FedEx in Canada. I'm just by JayKay, September 23, 2005(#6132 of 13278)
  • The Hungarian Pastry Shop across from St. John the by Zia Dukay, September 23, 2005(#6133 of 13278)
  • Heh. I'm American.She'll like whatever I bring, by Alizarin, September 23, 2005(#6134 of 13278)
  • I don't think the cat will fit in the envelope, by LC, September 23, 2005(#6135 of 13278)
  • BOX.Is this why Julia M. hasn't sent Baby by JayKay, September 23, 2005(#6136 of 13278)
  • She refuses to say. I asked for preferences and all she by Alizarin, September 23, 2005(#6137 of 13278)
  • Eels don't have tentacles, so I say full speed ahead on by Marya, September 23, 2005(#6138 of 13278)
  • Would I, as a beginning baker, be crazy to attempt by Decca, September 23, 2005(#6139 of 13278)
  • There's nothing there that should be scary in and of by Alizarin, September 23, 2005(#6140 of 13278)
  • The bundt pan is what attracted me to it, though. I like by Decca, September 23, 2005(#6141 of 13278)
  • Are we speaking of this kind of thing? by J-Ro, September 23, 2005(#6142 of 13278)
  • It looks like icre cream or pudding, what is by debby, September 23, 2005(#6143 of 13278)
  • It's custard with poached meringue balls on top and by J-Ro, September 23, 2005(#6144 of 13278)
  • Did the demo use a standard KA for beating the egg by Alizarin, September 23, 2005(#6145 of 13278)
  • Custard with floating merangue thingies. I like it by JayKay, September 23, 2005(#6146 of 13278)
  • I'd be surprised if you can do 18 at once in the regular by J-Ro, September 23, 2005(#6147 of 13278)
  • Floating island isn't really by CalGal, September 23, 2005(#6148 of 13278)
  • This recipe bakes the meringues.I'm wondering by Alizarin, September 23, 2005(#6149 of 13278)
  • I wouldn't try anything more than maybe orange zest or by J-Ro, September 23, 2005(#6150 of 13278)
  • Ooohhh, chocolate custard.The demo used either a by Decca, September 23, 2005(#6151 of 13278)
  • Briefly going back to the bundt vs. regular pan by chlucy, September 23, 2005(#6152 of 13278)
  • I would double the recipe and make cupcakes with by kas, September 23, 2005(#6153 of 13278)
  • Decca, you definitely cannot do 18 egg whites at once in by J-Ro, September 23, 2005(#6154 of 13278)
  • I wouldn't go warmer, Chlucy. You want the middle to by Alizarin, September 23, 2005(#6155 of 13278)
  • I wouldn't do a flourless cake in a bundt pan or any by Marya, September 23, 2005(#6156 of 13278)
  • Good point Marya. I've only made the flourless cake once by chlucy, September 23, 2005(#6157 of 13278)
  • Flourless cakes don't typically develop much height. by Marya, September 23, 2005(#6158 of 13278)
  • Decca, you definitely cannot do 18 egg by Decca, September 23, 2005(#6159 of 13278)
  • I never would have bought it myself but MIL's friend by chlucy, September 23, 2005(#6160 of 13278)
  • and then had visions of the towers by Marya, September 23, 2005(#6161 of 13278)
  • Castle Rackrent! I'll start planning the Gothic Novel by Decca, September 23, 2005(#6162 of 13278)
  • Decca, you definitely cannot do 18 egg by J-Ro, September 23, 2005(#6163 of 13278)
  • I'll start planning the Gothic Novel by Andrea, September 23, 2005(#6164 of 13278)
  • That is a very cool castle pan. I would covet it, but by Crispy Girl, September 23, 2005(#6165 of 13278)
  • Decca, you definitely cannot do 18 egg by VanPear, September 23, 2005(#6166 of 13278)
  • You just eliminated the possibility of by Alizarin, September 23, 2005(#6167 of 13278)
  • I have an unintentionally hilarious Betty Crocker kid's by Promqueen, September 23, 2005(#6168 of 13278)
  • Yellow cover? Line drawings of the original cooking kids by Alizarin, September 23, 2005(#6169 of 13278)
  • My mom had that book! I loved looking at it when I would by Decca, September 23, 2005(#6170 of 13278)
  • I had that book too. I could never get my mom to let by J-Ro, September 23, 2005(#6171 of 13278)
  • I posted my Hungarian great-grandmother's recipe for by Stephanie D., September 23, 2005(#6172 of 13278)
  • Stephanie, I posted a comment there because I have a by J-Ro, September 23, 2005(#6173 of 13278)
  • Yup. And drawings of little Mexican kids in sombreros by Promqueen, September 23, 2005(#6174 of 13278)
  • Answered. If you make it, let me know how it comes by Stephanie D., September 23, 2005(#6175 of 13278)
  • I am going to give them a try. They sound delicious. by J-Ro, September 23, 2005(#6176 of 13278)
  • Eek, Promqueen. by Alizarin, September 23, 2005(#6177 of 13278)
  • Mostly they do stay closed, but you get the occasional by Stephanie D., September 23, 2005(#6178 of 13278)
  • I believe Rose H. is Hungarian, by Rose H., September 23, 2005(#6179 of 13278)
  • I've never actually made them myself. by J-Ro, September 23, 2005(#6180 of 13278)
  • Really?? That is such a kind offer! Beware, I'm likely by Stephanie D., September 23, 2005(#6181 of 13278)
  • by J-Ro, September 23, 2005(#6182 of 13278)
  • I want that castle cake pan.Only you by Serin McDaniel, September 23, 2005(#6183 of 13278)
  • They usually show the castle cake sitting among by chlucy, September 24, 2005(#6184 of 13278)
  • DCANIn response to your email regarding the by MsIt, September 24, 2005(#6185 of 13278)
  • Stephanie, can you try creating a new tradition around by sweet pea, September 24, 2005(#6186 of 13278)
  • I would love that. We do need a new by Stephanie D., September 24, 2005(#6187 of 13278)
  • Following up on the Hungarian baked stuff request: I by Alizarin, September 25, 2005(#6188 of 13278)
  • Somehow, my pie plate has gone missing. I've got a cake by palmist, September 25, 2005(#6189 of 13278)
  • Sure. Ideally the cake pan will hold the same volume of by Alizarin, September 26, 2005(#6190 of 13278)
  • It wasn't, although the pie tasted OK.Also, I had by palmist, September 26, 2005(#6191 of 13278)
  • If you want less juice, yes. The standard Joy recipe by Alizarin, September 26, 2005(#6192 of 13278)
  • Duly noted. Thanks, by palmist, September 26, 2005(#6193 of 13278)
  • No prob.And in my baking news, I've finally found by Alizarin, September 26, 2005(#6194 of 13278)
  • Just made some excellent molasses cookies -- I wanted by Patience, September 28, 2005(#6195 of 13278)
  • by CalGal, September 30, 2005(#6196 of 13278)
  • Help! I can't get my bundt cake out of the pan. I by Julia M., October 03, 2005(#6197 of 13278)
  • Four kids, four plastic spoons. Keep the camera by Rose H., October 03, 2005(#6198 of 13278)
  • It's for a meeting! I guess I could mess up half of it by Julia M., October 03, 2005(#6199 of 13278)
  • If you have a long flexible knife, you may be able to by Marya, October 03, 2005(#6200 of 13278)
  • Pry the middle from around the hole first. Then very by J-Ro, October 03, 2005(#6201 of 13278)
  • OK, I'm going by Julia M., October 03, 2005(#6202 of 13278)
  • It broke. I felt like it was coming out, but about a by Julia M., October 03, 2005(#6203 of 13278)
  • That's a pretty good by Marya, October 03, 2005(#6204 of 13278)
  • And if worst comes to worst, there's always by JennyD, October 03, 2005(#6205 of 13278)
  • I have to get an angel food cake out of a tube pan this by J-Ro, October 03, 2005(#6206 of 13278)
  • If it's a straight-sided tube pan, could you line the by Alice CK, October 03, 2005(#6207 of 13278)
  • Agreed, parchment paper. Or bakers-grease the bottom; it by Alizarin, October 03, 2005(#6208 of 13278)
  • I have a question (and confession). I've never made by chlucy, October 04, 2005(#6209 of 13278)
  • That recipe looks pretty classic. My grandmother used by J-Ro, October 04, 2005(#6210 of 13278)
  • Think of it as more of a quick bread than a cake. I by kas, October 04, 2005(#6211 of 13278)
  • With a cup and a half of oil plus all that vegetable by J-Ro, October 04, 2005(#6212 of 13278)
  • I make mine from a recipe from Moosewood which uses by kas, October 04, 2005(#6213 of 13278)
  • DO NOT use canola oilI totally by chlucy, October 04, 2005(#6214 of 13278)
  • I used the Joy of Cooking recipe and a cream-cheese by Babylon Sister, October 04, 2005(#6215 of 13278)
  • I think the last time I made carrot cake, I used regular by Rachel grrl_geek, October 04, 2005(#6216 of 13278)
  • Regular vegetable oil is fine. DO NOT use olive oil. I by Julia M., October 04, 2005(#6217 of 13278)
  • No olive oil in cake. Safflower or corn oil, or generic by Alice CK, October 04, 2005(#6218 of 13278)
  • Generic vegetable oil is usually canola - read the label by Agnes Day, October 04, 2005(#6219 of 13278)
  • I use corn or peanut oil. Canola is nasty. And we like by Brigit M, October 04, 2005(#6220 of 13278)
  • I'm against pineapple and walnuts in carrot cake. I by Crispy Girl, October 04, 2005(#6221 of 13278)
  • I like my carrot cake with everything possible added -- by JennyD, October 04, 2005(#6222 of 13278)
  • I always toast the coconut before I put it in my carrot by betsey, October 04, 2005(#6223 of 13278)
  • I usually put the carrots in the by Julia M., October 04, 2005(#6224 of 13278)
  • Okay, I'll check my bottle of veg. oil but will resist by chlucy, October 04, 2005(#6225 of 13278)
  • Yes the carrots are raw and i vote no on the freezing of by kas, October 04, 2005(#6226 of 13278)
  • I'm baking Curie's challah again today (added a cup of by CuttySark, October 04, 2005(#6227 of 13278)
  • If it's your husband's favorite cake, by Julia M., October 04, 2005(#6228 of 13278)
  • Yes, the carrots are raw when by betsey, October 04, 2005(#6229 of 13278)
  • Cutty, I doubt you'll need to change the baking by Crispy Girl, October 04, 2005(#6230 of 13278)
  • I'll bet Mr. M likes pie the way Julia makes by Anne L., October 04, 2005(#6231 of 13278)
  • I'll bet Mr. M likes pie the way Julia makes by JayKay, October 04, 2005(#6232 of 13278)
  • CS, I don't think so, though I go more by how bread by Curie Tournesol, October 04, 2005(#6233 of 13278)
  • Ha, JK. I didn't even catch on to that.I'm by Anne L., October 04, 2005(#6234 of 13278)
  • I'll bet Mr. M likes pie the way Julia makes by Julia M., October 04, 2005(#6235 of 13278)
  • They know what causes that, you by JayKay, October 04, 2005(#6236 of 13278)
  • by Julia M., October 04, 2005(#6237 of 13278)
  • I underbaked the challah for the first time ever in my by J-Ro, October 04, 2005(#6238 of 13278)
  • Adjust it how?Also, what are your thoughts about by Marya, October 05, 2005(#6239 of 13278)
  • Would lower-protein flour do by Alizarin, October 05, 2005(#6240 of 13278)
  • Hubby thinks the frosting will freeze solid if left in by chlucy, October 05, 2005(#6241 of 13278)
  • Adjust it how?I had a by J-Ro, October 05, 2005(#6242 of 13278)
  • I had a braided challah and a spiral in the works by CuttySark, October 05, 2005(#6243 of 13278)
  • Advice sought: I'm making a birthday cake for my SIL for by Curie Tournesol, October 05, 2005(#6244 of 13278)
  • I couldn't think of any fruit that by chlucy, October 05, 2005(#6245 of 13278)
  • What's the point of German chocolate cake without the by Marya, October 05, 2005(#6246 of 13278)
  • The experimental carrot cakes are finally out of the by chlucy, October 07, 2005(#6247 of 13278)
  • Ugh on the cloves in carrot cake, but whatever floats by Agnes Day, October 07, 2005(#6248 of 13278)
  • I like cloves, but don't know if I'd like them in carrot by Brigit M, October 07, 2005(#6249 of 13278)
  • Nutmeg, cinnamon and ginger in mine, with only maybe a by Babylon Sister, October 07, 2005(#6250 of 13278)
  • I am wholeheartedly in favor of clove smidges in carrot by Lila Jones, October 07, 2005(#6251 of 13278)
  • My carrot cake batter is usually a bit runny, what with by betsey, October 07, 2005(#6252 of 13278)
  • Cardamom is good, but I've never understood cloves in by Agnes Day, October 07, 2005(#6253 of 13278)
  • Arrgh. The flower-mold cookie pan I bought to make by Alice CK, October 08, 2005(#6254 of 13278)
  • Aah that sucks Alice. I did big tubs of bubbles with by kas, October 08, 2005(#6255 of 13278)
  • Alice, a lot of grocery stores will sell undecorated by Julia M., October 08, 2005(#6256 of 13278)
  • Frankly, searching around for undecorated bakery cookies by Alice CK, October 08, 2005(#6257 of 13278)
  • I was thinking a couple of phone calls vs. all that by Julia M., October 08, 2005(#6258 of 13278)
  • There's really not much to do, and I have lots of by Alice CK, October 08, 2005(#6259 of 13278)
  • Julia, you might try Baker's Joy next time. Same for by J-Ro, October 08, 2005(#6260 of 13278)
  • Reporting back. Carrot cake can be considered a success, by chlucy, October 11, 2005(#6261 of 13278)
  • Note to those thinking of doing the cookie-decorating by Alice CK, October 11, 2005(#6262 of 13278)
  • It has taken me weeks and weeks to read through this by LanaBonna, October 13, 2005(#6263 of 13278)
  • Oh, and I am taking a baking class at Sur la Table in by LanaBonna, October 13, 2005(#6264 of 13278)
  • Good for you, Lana! Those pumpkin bars look by VanPear, October 13, 2005(#6265 of 13278)
  • I could have singlehandedly eaten the whole by LanaBonna, October 13, 2005(#6266 of 13278)
  • As a way to get a little more physical activity into my by nanyehi, October 13, 2005(#6267 of 13278)
  • Bakers use "formulas" rather than recipes because the by nanyehi, October 13, 2005(#6268 of 13278)
  • So, what do bakers by LanaBonna, October 13, 2005(#6269 of 13278)
  • Bakers grade flour based on the amount of protein it by nanyehi, October 13, 2005(#6270 of 13278)
  • We think of leavening as an important factor in baking, by nanyehi, October 13, 2005(#6271 of 13278)
  • You might enjoy by Curie Tournesol, October 14, 2005(#6272 of 13278)
  • yes, I use King Arthus Flour as well. I was happy when by shelley b, October 14, 2005(#6273 of 13278)
  • Thanks, Curie. I'll look for King Arthur flour. Is by nanyehi, October 14, 2005(#6274 of 13278)
  • You can read all about by Crispy Girl, October 14, 2005(#6275 of 13278)
  • I also love KA flour. I now buy the big 10lb bag at the by chlucy, October 14, 2005(#6276 of 13278)
  • Is that a European brand?Nope. by Rachel grrl_geek, October 14, 2005(#6277 of 13278)
  • If you have to work with flour that has more protein by nanyehi, October 14, 2005(#6278 of 13278)
  • Nanyehi, you're starting to sound like by Curie Tournesol, October 14, 2005(#6279 of 13278)
  • You might also like the baking discussions at by Alizarin, October 14, 2005(#6280 of 13278)
  • I've got a great teacher and I'm really enjoying the by nanyehi, October 15, 2005(#6281 of 13278)
  • I also learned that freshly ground black pepper can be by nanyehi, October 15, 2005(#6282 of 13278)
  • re: pie crustsI suppose if you were making just a by nanyehi, October 15, 2005(#6283 of 13278)
  • Pie-talk and this season means one thing to me: pumpkin. by Ally C, October 16, 2005(#6284 of 13278)
  • I'm going to make them tonight by Babylon Sister, October 16, 2005(#6285 of 13278)
  • The Pear leafed through some of my late grandmother's by VanPear, October 16, 2005(#6286 of 13278)
  • Those pumpkin things do smell very good, now that they by Babylon Sister, October 16, 2005(#6287 of 13278)
  • Oooh, cranberry orange loaf. I should make one of those by Wonder Woman, October 16, 2005(#6288 of 13278)
  • How'd the pumpkin squares turn out? I'm making another by LanaBonna, October 16, 2005(#6289 of 13278)
  • Fantastic! We've eaten half the pan already. By we, I by Ally C, October 16, 2005(#6290 of 13278)
  • by LanaBonna, October 16, 2005(#6291 of 13278)
  • calls for slicing each cranberry in by jaybird, October 17, 2005(#6292 of 13278)
  • Hmm, I do have a Trader Joe's nearby too. I need to get by Wonder Woman, October 17, 2005(#6293 of 13278)
  • Their dried fruits and nuts are cheaper than I've found by jaybird, October 17, 2005(#6294 of 13278)
  • I second the pumpkin square recommendation, they were a by Babylon Sister, October 17, 2005(#6295 of 13278)
  • by CalGal, October 17, 2005(#6296 of 13278)
  • Today I'm baking a Saskatoon berry pie because I have by Anne L., October 22, 2005(#6297 of 13278)
  • I am thinking of making some kind of cookies today but I by sweet pea, October 22, 2005(#6298 of 13278)
  • oatmeal cranberry sounds the best, by Krista, October 22, 2005(#6299 of 13278)
  • And other opinions is exactly what I was looking for. by sweet pea, October 22, 2005(#6300 of 13278)
  • Not everyone likes oatmeal, though. Make chocolate chip by Babylon Sister, October 22, 2005(#6301 of 13278)
  • Oatmeal chocolate chip! And be sure to give a few to by Ally C, October 22, 2005(#6302 of 13278)
  • Saskatoon berries sound good and now I want to try by Curie Tournesol, October 22, 2005(#6303 of 13278)
  • Ha! Oatmeal with cranberries and no chocolate is my by sweet pea, October 22, 2005(#6304 of 13278)
  • All of those cookies sound good to me. I've never tried by Anne L., October 22, 2005(#6305 of 13278)
  • I've usually used dried cranberries. Somewhere I have a by winger, October 22, 2005(#6306 of 13278)
  • I'd like that recipe if you can find it, by Anne L., October 22, 2005(#6307 of 13278)
  • It's linked above Anne ... I added it to my previous by winger, October 22, 2005(#6308 of 13278)
  • Mmmmm....Prelude to a Pie--wasn't that a movie with Meg by Curie Tournesol, October 22, 2005(#6309 of 13278)
  • Yum, those look good! I think I will try them by sweet pea, October 22, 2005(#6310 of 13278)
  • I made some fantastic cookies last year that had dried by Belle, October 22, 2005(#6311 of 13278)
  • Just went apple picking today and have a large tote bag by chlucy, October 23, 2005(#6312 of 13278)
  • How I miss Saskatoon berries. I wanna go by Eustacia, October 23, 2005(#6313 of 13278)
  • dried cherries, dark and milk chocolate chips and by winger, October 23, 2005(#6314 of 13278)
  • Aw, Eustacia. I wish I could mail you a slice of pie or by Anne L., October 23, 2005(#6315 of 13278)
  • I really suck at making pie crust, by nanyehi, October 23, 2005(#6316 of 13278)
  • Thanks, by Eustacia, October 23, 2005(#6317 of 13278)
  • Why don't you just transcribe your Baking 101 primer all by Agnes Day, October 23, 2005(#6318 of 13278)
  • Thanks, nanyehi. I do know the techniques of making pie by Anne L., October 23, 2005(#6319 of 13278)
  • I thought I knew how to make a pie crust until I saw by nanyehi, October 24, 2005(#6320 of 13278)
  • Why don't you just transcribe your by nanyehi, October 24, 2005(#6321 of 13278)
  • Pastry isn't difficult to make at all and I don't think by GeeJay, October 26, 2005(#6322 of 13278)
  • Pastry isn't difficult to make at all by Agnes Day, October 26, 2005(#6323 of 13278)
  • MrBonna requested pumpkin pie...anyone have a good by LanaBonna, October 26, 2005(#6324 of 13278)
  • You mean differant than the one on the side of the can by kas, October 26, 2005(#6325 of 13278)
  • I liked the one for "Spiced Pumpkin Pie" that's on by Marya, October 26, 2005(#6326 of 13278)
  • Thanks, Marya, I'll check it out. I could use the one on by LanaBonna, October 26, 2005(#6327 of 13278)
  • I've always enjoyed the Moosewood Cookbook by Patience, October 26, 2005(#6328 of 13278)
  • In general, I like recipes that are heavy on the spices by Marya, October 26, 2005(#6329 of 13278)
  • I agree, Marya, I don't like 2-step pies either. I am by LanaBonna, October 26, 2005(#6330 of 13278)
  • Is this the one you were referring to, Marya? by LanaBonna, October 26, 2005(#6331 of 13278)
  • I have been using the one from by J-Ro, October 26, 2005(#6332 of 13278)
  • I like Insanity Rose's pumpkin pie. It's similar to the by Curie Tournesol, October 26, 2005(#6333 of 13278)
  • My favorite thing about it is the layer by J-Ro, October 26, 2005(#6334 of 13278)
  • I like the pumpkin pie from the first issue of Cook's by Crispy Girl, October 26, 2005(#6335 of 13278)
  • J-Ro, the past couple years I've been making pumpkin, by Crispy Girl, October 26, 2005(#6336 of 13278)
  • I travel, so it gets kind of complicated. Oh, maybe I by J-Ro, October 26, 2005(#6337 of 13278)
  • Aunt LaRue's pie by Crispy Girl, October 26, 2005(#6338 of 13278)
  • That is such a Rose by Curie Tournesol, October 26, 2005(#6339 of 13278)
  • I love the pumpkin pie recipe on the side of the can. by Lila Jones, October 26, 2005(#6340 of 13278)
  • Wow, Curie, Insanity Rose's version sounds good. Can you by LanaBonna, October 26, 2005(#6341 of 13278)
  • Sure, I'll post it now, LB.Where is Aunt LaRue's by Curie Tournesol, October 26, 2005(#6342 of 13278)
  • I usually make the yummy apple crisp by Alizarin, October 26, 2005(#6343 of 13278)
  • That's the one, LannaBonna. I use real actual crust, by Marya, October 26, 2005(#6344 of 13278)
  • I think MrBonna is in your camp, Marya, b/c he likes by LanaBonna, October 26, 2005(#6345 of 13278)
  • Lemon something would probably go over pretty well with by J-Ro, October 26, 2005(#6346 of 13278)
  • My possibilities for Thanksgiving pie have opened up by Julie C., October 26, 2005(#6347 of 13278)
  • The gingersnap-pecan layer is finely ground, so not by Curie Tournesol, October 26, 2005(#6348 of 13278)
  • Your local bakery should be willing to sell you a few by Alizarin, October 26, 2005(#6349 of 13278)
  • You can usually buy those boxes at party goods stores, by J-Ro, October 26, 2005(#6350 of 13278)
  • My problem is that I feel pie should be eaten the day it by J-Ro, October 26, 2005(#6351 of 13278)
  • We have an unused bottle of black currant sauce that was by Marya, October 26, 2005(#6352 of 13278)
  • Pie boxes are a fine idea. This is why I like the by Julie C., October 26, 2005(#6353 of 13278)
  • Maybe I'll make the apple tart that I have auctioned off by J-Ro, October 26, 2005(#6354 of 13278)
  • That's purty. Is that apple slices laid by Alizarin, October 26, 2005(#6355 of 13278)
  • Well, caramel anything is good with nuts and/or by Julie C., October 26, 2005(#6356 of 13278)
  • I make a deep dish pumpkin pecan pie with a whiskey by Belle, October 26, 2005(#6357 of 13278)
  • I don't like by Alizarin, October 26, 2005(#6358 of 13278)
  • Alizarin, I've heard of people like by Julie C., October 26, 2005(#6359 of 13278)
  • I posted a pumpkin-pecan pie recipe a while back -- by JennyD, October 26, 2005(#6360 of 13278)
  • I always make sweet potato pie and pecan pie for by jaybird, October 26, 2005(#6361 of 13278)
  • Jenny, I noticed that when I was searching to make sure by Curie Tournesol, October 26, 2005(#6362 of 13278)
  • If you have 6 people and only 2 pies, how will you have by Crispy Girl, October 26, 2005(#6363 of 13278)
  • I would pay good money to have 2 ovensWe by Cilantro, October 26, 2005(#6364 of 13278)
  • I've probably said this a million times, but it bears by CalGal, October 26, 2005(#6365 of 13278)
  • Last year I made 2 pumpkin, and one chocolate pecan. I by Anna Trueblood, October 26, 2005(#6366 of 13278)
  • Pumpkin cheesecake!I also often make pecan pie, by JayKay, October 26, 2005(#6367 of 13278)
  • Paula Deen made this by terrilynn, October 26, 2005(#6368 of 13278)
  • Curie, 2 questions about Insanity Rose's recipe. I don't by LanaBonna, October 26, 2005(#6369 of 13278)
  • SU will eat an entire pumpkin pie by herself, if I make by Julie C., October 26, 2005(#6370 of 13278)
  • The one fussy pumpkin pie I've ever considered making by Marya, October 26, 2005(#6371 of 13278)
  • Whole Foods in Chapel Hill! Those words take me back. by LanaBonna, October 26, 2005(#6372 of 13278)
  • I have never really liked apple pie, at least not by J-Ro, October 26, 2005(#6373 of 13278)
  • And cheese grits. by Marya, October 26, 2005(#6374 of 13278)
  • I'm considering the IR pumpkin pie for a party on by mollyT, October 26, 2005(#6375 of 13278)
  • That was a cross-post, but I'd probably eat apple pie by Marya, October 26, 2005(#6376 of 13278)
  • OK, a pumpkin chiffon top layer might actually entice me by Julie C., October 26, 2005(#6377 of 13278)
  • You'd probably have to make at least two, because by Marya, October 26, 2005(#6378 of 13278)
  • Well, if I'm making custard for the bottom layer, 2 pies by Julie C., October 26, 2005(#6379 of 13278)
  • You make a little bit of custard in a pan with the by Marya, October 26, 2005(#6380 of 13278)
  • LB (and molly), a blender will work just fine for by Curie Tournesol, October 26, 2005(#6381 of 13278)
  • I love apple pie and apple crisp, but the hands-down, by Ally C, October 26, 2005(#6382 of 13278)
  • It's not so great for Thanksgiving, though, because it's by Marya, October 26, 2005(#6383 of 13278)
  • Thanks, Curie. That makes by LanaBonna, October 26, 2005(#6384 of 13278)
  • Thanks for posting that, by Julie C., October 26, 2005(#6385 of 13278)
  • I like a rope border, where you keep a thickish edge and by J-Ro, October 26, 2005(#6386 of 13278)
  • You're right about that, Marya. But now that I'm by Ally C, October 26, 2005(#6387 of 13278)
  • My pleasure, y'all. If you make it, let me know how you by Curie Tournesol, October 26, 2005(#6388 of 13278)
  • I have been wanting to make strudel since you posted by J-Ro, October 26, 2005(#6389 of 13278)
  • Make your daughters do by Marya, October 26, 2005(#6390 of 13278)
  • It's much easier if you've got a round table, I'll tell by Curie Tournesol, October 26, 2005(#6391 of 13278)
  • I want to make a pie, but Whole Foods doesn't sell the by LC, October 26, 2005(#6392 of 13278)
  • Hahaha. I might get Little to try it with me. Elder by J-Ro, October 26, 2005(#6393 of 13278)
  • the inevitable by Curie Tournesol, October 26, 2005(#6394 of 13278)
  • LC, you speak against god. Go stick your head in your by CalGal, October 26, 2005(#6395 of 13278)
  • Curie, I made puff pastry by Rose's recipe and it was a by J-Ro, October 26, 2005(#6396 of 13278)
  • Really? Okay then. I'll give it a try this week. by Curie Tournesol, October 26, 2005(#6397 of 13278)
  • Hey! I have tons of leftover challah in the freezer. by J-Ro, October 26, 2005(#6398 of 13278)
  • by Curie Tournesol, October 26, 2005(#6399 of 13278)
  • You people are pie-inspirational. I am a-skeert of by Anomia, October 26, 2005(#6400 of 13278)
  • Curie, if you haven't already found it, the recipe for by Julia M., October 27, 2005(#6401 of 13278)
  • Thanks, Julia.edit: Why do I have trouble finding by Curie Tournesol, October 27, 2005(#6402 of 13278)
  • Why do I have trouble finding your by Julia M., October 27, 2005(#6403 of 13278)
  • Vampire's posts don't turn up in search? I did not know by mollyT, October 27, 2005(#6404 of 13278)
  • Aunt LaRue's pie looks good, but I will have to lie by Curie Tournesol, October 27, 2005(#6405 of 13278)
  • sigh. My aberrant extended family and friends--my Mom by shelley b, October 27, 2005(#6406 of 13278)
  • No eggs, Curie?It's not eggy tasting at all. In by Julia M., October 27, 2005(#6407 of 13278)
  • The fact that they're not really cooked. He tends to by Curie Tournesol, October 27, 2005(#6408 of 13278)
  • They're cooked! The yolks definitely are, anyway. And by Julia M., October 27, 2005(#6409 of 13278)
  • Just don't tell him.That's my by Curie Tournesol, October 27, 2005(#6410 of 13278)
  • Shelley--have you tried Derby Pie. It's a Kentucky by Cilantro, October 27, 2005(#6411 of 13278)
  • I have not, but it looks interesting. do you have a by shelley b, October 27, 2005(#6412 of 13278)
  • I love pecan pie. Perhaps even more than I love by mollyT, October 27, 2005(#6413 of 13278)
  • The fact that they're not really by Alizarin, October 27, 2005(#6414 of 13278)
  • I love all pie.At this year's Southern Festival by Belle, October 27, 2005(#6415 of 13278)
  • Clearly you have never had bad pah, because there's by Agnes Day, October 27, 2005(#6416 of 13278)
  • Forsoothe, dear Agnes. I have indeed experienced bad pah by Belle, October 27, 2005(#6417 of 13278)
  • Here's a recipe Shelley by Cilantro, October 27, 2005(#6418 of 13278)
  • One of the most popular pecan by VanPear, October 27, 2005(#6419 of 13278)
  • hey thanks! I have made chocolate pecan before, and by shelley b, October 27, 2005(#6420 of 13278)
  • I unsubbed from this accidentally. I can testify to the by terrilynn, October 28, 2005(#6421 of 13278)
  • I'm going to skip the pies and go with fresh fruit tarts by nanyehi, October 28, 2005(#6422 of 13278)
  • Does anyone have a recent copy of Cooks Illustrated with by debby, October 28, 2005(#6423 of 13278)
  • I think so, debby, let me go by Brigit M, October 28, 2005(#6424 of 13278)
  • If Brigit can't find hers, I do and can post it by Crispy Girl, October 28, 2005(#6425 of 13278)
  • by debby, October 28, 2005(#6426 of 13278)
  • The one I found is in the March/April 2002 issue- I by Brigit M, October 28, 2005(#6427 of 13278)
  • Hmm, he said it was within the last month.We are by debby, October 28, 2005(#6428 of 13278)
  • OK he looked at the recipe and said that is it. Why the by debby, October 28, 2005(#6429 of 13278)
  • I wonder if at some point they printed an update giving by Brigit M, October 28, 2005(#6430 of 13278)
  • Blender? Maybe he means food by Julia M., October 28, 2005(#6431 of 13278)
  • Have you tried by Brigit M, October 28, 2005(#6432 of 13278)
  • I think he was referring to this and using blender and by debby, October 28, 2005(#6433 of 13278)
  • Debby, Ina Garten has a lemon cake recipe that is very by Babylon Sister, October 28, 2005(#6434 of 13278)
  • OK, I reread the whole article and the author does say by Brigit M, October 28, 2005(#6435 of 13278)
  • says the former takes only about an by debby, October 28, 2005(#6436 of 13278)
  • Babsis, that last one looks like exactly what I am by debby, October 28, 2005(#6437 of 13278)
  • I would guess you're only allowing it to cool to tepid by Brigit M, October 28, 2005(#6438 of 13278)
  • Debby, I make that cake a lot, and it's by Babylon Sister, October 28, 2005(#6439 of 13278)
  • He probably let the butter melt to the point that it by Agnes Day, October 28, 2005(#6440 of 13278)
  • So what would make all my cakes burn on the bottom and by debby, October 29, 2005(#6441 of 13278)
  • Your upper element is burned out, or it's overheating on by Agnes Day, October 29, 2005(#6442 of 13278)
  • Maybe the ghost of Dr. Atkins is haunting your by Julia M., October 30, 2005(#6443 of 13278)
  • If it happens to all your cakes, I'd say the temperature by Rose H., October 30, 2005(#6444 of 13278)
  • Is your oven small, or are you over stuffing the oven by Patience, October 30, 2005(#6445 of 13278)
  • It is a small oven and it was over stiffed today. But by debby, October 30, 2005(#6446 of 13278)
  • The ones on the bottom rack burned the by Agnes Day, October 30, 2005(#6447 of 13278)
  • Why thank you by debby, October 30, 2005(#6448 of 13278)
  • The Barefoot Countessa Lemon cake in the form of mini by debby, October 31, 2005(#6449 of 13278)
  • Can anyone recommend a chocolate pecan pie or chocolate by snakey, November 04, 2005(#6450 of 13278)
  • That's sort of the point of pecan pies and their by Marya, November 04, 2005(#6451 of 13278)
  • Well, I read earlier in this thread and someone by snakey, November 05, 2005(#6452 of 13278)
  • I made a chocolate pecan pie last year with 1/2 by Anna Trueblood, November 05, 2005(#6453 of 13278)
  • I make a lovely pecan bar cookie that has the by Julia M., November 05, 2005(#6454 of 13278)
  • Question:Why are pies etc. by Slackjaw, November 06, 2005(#6455 of 13278)
  • Pastry doesn't square off particularly by CalGal, November 06, 2005(#6456 of 13278)
  • You can make square pies or pies of any shape you want, by GeeJay, November 06, 2005(#6457 of 13278)
  • Pies for school dinners here were traditionally made in by Badger, November 06, 2005(#6458 of 13278)
  • I believe that round is preferred because corners heat by Anna Trueblood, November 06, 2005(#6459 of 13278)
  • Also it's easier to fairly divide the crust, as Badger by Marya, November 06, 2005(#6460 of 13278)
  • Free-form pies are lovely, and sqarish ones look very by Ally C, November 06, 2005(#6461 of 13278)
  • That galette looks scrumptious.I'm craving the by Anne L., November 06, 2005(#6462 of 13278)
  • Thanks. I have an irrational dislike for "it is because by Slackjaw, November 06, 2005(#6463 of 13278)
  • Does anyone have experience baking with stevia? My SIL by Curie Tournesol, November 06, 2005(#6464 of 13278)
  • If you page terrilynn, she'd probably have some good by VanPear, November 06, 2005(#6465 of 13278)
  • Oh, good idea. Thanks, by Curie Tournesol, November 06, 2005(#6466 of 13278)
  • Sorry I can't help, Curie. I haven't done any cooking by terrilynn, November 06, 2005(#6467 of 13278)
  • Ah well. Thanks anyway, by Curie Tournesol, November 06, 2005(#6468 of 13278)
  • Curie, I can't find mine any more but I know there's a by LC, November 06, 2005(#6469 of 13278)
  • I could, but it's more about the fact that she reached by Curie Tournesol, November 06, 2005(#6470 of 13278)
  • Splenda IS by Agnes Day, November 06, 2005(#6471 of 13278)
  • No it's not. Stevia is some plant extract thing that by Andrea, November 06, 2005(#6472 of 13278)
  • *nods vigorously in agreement with Andrea's by Curie Tournesol, November 07, 2005(#6473 of 13278)
  • Stevia is definitely not by Jillian PlicPlic, November 07, 2005(#6474 of 13278)
  • goes off to check ingredientsUmm, I'LL GET by Agnes Day, November 07, 2005(#6475 of 13278)
  • I hear that breaks down into nutrasweet at body by Anna Trueblood, November 07, 2005(#6476 of 13278)
  • It makes me forget to eat. Somebody remind me to eat. by Agnes Day, November 07, 2005(#6477 of 13278)
  • by katinka, November 07, 2005(#6478 of 13278)
  • Ha, Agnes!I didn't end up making the by Anne L., November 07, 2005(#6479 of 13278)
  • I was watching a new-to-me FoodTV show called "Sugar by Crispy Girl, November 07, 2005(#6480 of 13278)
  • I thought that sounded good too, Crispy. But the name -- by JennyD, November 07, 2005(#6481 of 13278)
  • a lemon syrup loaf cake from the by debby, November 07, 2005(#6482 of 13278)
  • The host is really stiff. But I love the by Crispy Girl, November 07, 2005(#6483 of 13278)
  • I kinda of like Warren, and stiff's better than syrupy, by palmist, November 07, 2005(#6484 of 13278)
  • Did you see the show just before the sugar guy, with the by JennyD, November 07, 2005(#6485 of 13278)
  • Oh, how cute! And what a PITA that would be. I missed by Crispy Girl, November 07, 2005(#6486 of 13278)
  • debby, do you want me to post the recipe for the lemon by Anne L., November 07, 2005(#6487 of 13278)
  • Someone may have posted this before, but if so I missed by Brigit M, November 08, 2005(#6488 of 13278)
  • Anne, yes I would love the by debby, November 08, 2005(#6489 of 13278)
  • Anomia, I put instructions for braiding six strands in by J-Ro, November 09, 2005(#6490 of 13278)
  • debby, I finally remembered to check in here. I'll post by Anne L., November 09, 2005(#6491 of 13278)
  • I used to make challah very similar to yours, J, and I by Curie Tournesol, November 10, 2005(#6492 of 13278)
  • Oh, and thanks for posting the by J-Ro, November 10, 2005(#6493 of 13278)
  • It doesn't taste too sweet, because Mr. T would be the by Curie Tournesol, November 10, 2005(#6494 of 13278)
  • debby, the lemon syrup loaf cake recipe is in Only by Anne L., November 10, 2005(#6495 of 13278)
  • My late-pregnancy nesting seems to consist almost by Patience, November 10, 2005(#6496 of 13278)
  • by CalGal, November 11, 2005(#6497 of 13278)
  • Oh my goodness. Thanks, by Curie Tournesol, November 11, 2005(#6498 of 13278)
  • It's a tough job, making sure everyone knows about by CalGal, November 11, 2005(#6499 of 13278)
  • Your place in heaven is by Anna Trueblood, November 11, 2005(#6500 of 13278)
  • Thank Anne L, it looks simlar but smaller and MUCH by debby, November 11, 2005(#6501 of 13278)
  • Talk to me about blind baking, please (for pies, and for by Alizarin, November 15, 2005(#6502 of 13278)
  • benefits--crisp pie crust. I don't use an egg wash, I by shelley b, November 15, 2005(#6503 of 13278)
  • People who use pie weights- do you put something under by AnneS, November 15, 2005(#6504 of 13278)
  • I think foil is standard but I was reading something by kas, November 15, 2005(#6505 of 13278)
  • I use parchment and for pie weights I use rice. You can by J-Ro, November 15, 2005(#6506 of 13278)
  • I use foil (shapes to shell easier, and conducts heat I by shelley b, November 15, 2005(#6507 of 13278)
  • I have outstanding pie weights that my stepdad got me. I by CalGal, November 15, 2005(#6508 of 13278)
  • Ditto what Shelley said except I use round coffee by Curie Tournesol, November 15, 2005(#6509 of 13278)
  • Last year while making Thanksgiving pies after midnight, by Crispy Girl, November 15, 2005(#6510 of 13278)
  • Round coffee filters are a great by J-Ro, November 15, 2005(#6511 of 13278)
  • mine come in a cute plastic box too, which is smashed, by shelley b, November 15, 2005(#6512 of 13278)
  • I made my first (from scratch) pie crust this weekend by LanaBonna, November 15, 2005(#6513 of 13278)
  • Right. Also, if I'm fully baking a pie shell, I take by J-Ro, November 15, 2005(#6514 of 13278)
  • That's a good by LanaBonna, November 15, 2005(#6515 of 13278)
  • The general rule is to bake it at a high heat with the by CalGal, November 15, 2005(#6516 of 13278)
  • But aren't you risking the edges totally drying out when by Lila Jones, November 15, 2005(#6517 of 13278)
  • If you bake again, then you should probably only do a by CalGal, November 15, 2005(#6518 of 13278)
  • I'm looking for a savory baked item to make as a gift by Serin McDaniel, November 16, 2005(#6519 of 13278)
  • quiche. foccacia. goat cheese and leek by shelley b, November 16, 2005(#6520 of 13278)
  • Zucchini bread? Cheese straws? Some sort of by Promqueen, November 16, 2005(#6521 of 13278)
  • Wasn't there a giant cheese bread making the rounds last by Marya, November 16, 2005(#6522 of 13278)
  • Georgian cheese bread! Delicious. The recipe's in the by mollyT, November 17, 2005(#6523 of 13278)
  • Oh, that was good. I made it for a work lunch, and by JennyD, November 17, 2005(#6524 of 13278)
  • by CalGal, November 18, 2005(#6525 of 13278)
  • So I went and bought the Cook's Illustrated holiday by Alice CK, November 20, 2005(#6526 of 13278)
  • I've been thinking about making one of those yule by Serin McDaniel, November 21, 2005(#6527 of 13278)
  • I threatened to do that last year, but never did. I by JennyD, November 21, 2005(#6528 of 13278)
  • Allegedly they're not too by Marya, November 21, 2005(#6529 of 13278)
  • They really aren't. I've made them a couple of times by tigrpaw, November 21, 2005(#6530 of 13278)
  • Buche de Noel! And they're not difficult at all. by devillishious, November 21, 2005(#6531 of 13278)
  • They're very easy. I made one every year for four years by terrilynn, November 21, 2005(#6532 of 13278)
  • Agreed - easy & kudos by katinka, November 21, 2005(#6533 of 13278)
  • Yeah, dead easy and very impressive. Make little by Curie Tournesol, November 21, 2005(#6534 of 13278)
  • I used my aunt's recipe for cherry pie this weekend. Pie by LanaBonna, November 21, 2005(#6535 of 13278)
  • I do a yule log every year. My favorite filling so far by Eustacia, November 22, 2005(#6536 of 13278)
  • I'd love to do Buche de Noel this year. I'd do it for by Wonder Woman, November 22, 2005(#6537 of 13278)
  • I love scones. I also love the fact that if you realize by Rachel grrl_geek, November 22, 2005(#6538 of 13278)
  • They're just a jelly roll with by Alice CK, November 23, 2005(#6539 of 13278)
  • J-Ro, I just picked up a copy of Home Baking, by by Crispy Girl, November 24, 2005(#6540 of 13278)
  • So I have 2 round cake pans and a new (experimental) by chlucy, November 24, 2005(#6541 of 13278)
  • Anne L., I'm thinking of making your stained-glass by Alice CK, November 26, 2005(#6542 of 13278)
  • I'm not Anne and it's been many years, but I used by Jillian PlicPlic, November 26, 2005(#6543 of 13278)
  • I use parchment paper--and allow them to cool for about by Cilantro, November 26, 2005(#6544 of 13278)
  • Do the centers get really hard after cooling? I'm by chlucy, November 26, 2005(#6545 of 13278)
  • I haven't had that problem if I'm monitoring them--but by Cilantro, November 26, 2005(#6546 of 13278)
  • I'm imagining biting into a cookie and by Jillian PlicPlic, November 26, 2005(#6547 of 13278)
  • They'll be fun for the kids, by Alice CK, November 26, 2005(#6548 of 13278)
  • Anyone have a particularly good pumpkin bread recipe, or by CalGal, December 03, 2005(#6549 of 13278)
  • I used foil for the stained glass cookies because I by Anne L., December 03, 2005(#6550 of 13278)
  • I have a great pumpkin bread recipe, Cal. I'll put it by Julia M., December 03, 2005(#6551 of 13278)
  • by CalGal, December 03, 2005(#6552 of 13278)
  • No problem. My pickiest eater is a big pumpkin pie and by Julia M., December 03, 2005(#6553 of 13278)
  • At a bakery/cafe where we had lunch yesterday, we had by JennyD, December 04, 2005(#6554 of 13278)
  • Maybe they poured the custard in the pan and then put by Curie Tournesol, December 04, 2005(#6555 of 13278)
  • That's kind of what I'm picturing. We asked, and they by JennyD, December 04, 2005(#6556 of 13278)
  • So the pieces of bread were entirely separate from the by Curie Tournesol, December 04, 2005(#6557 of 13278)
  • The top, crunchy piece was not at all part of the by JennyD, December 05, 2005(#6558 of 13278)
  • Good luck with the bread pudding quest, Jenny! I don't by maria, December 05, 2005(#6559 of 13278)
  • Orange drop cookies are outstanding. I'd pair them with by CalGal, December 05, 2005(#6560 of 13278)
  • Ooh! Ginger snaps! With just the barest layer of sugar by CuttySark, December 05, 2005(#6561 of 13278)
  • What are Russian tea cakes? They sound like something I by Stephanie D., December 05, 2005(#6562 of 13278)
  • You've probably had them, they're also known as by Rachel grrl_geek, December 05, 2005(#6563 of 13278)
  • Russian teacakes are heavy on butter, light on flour, by CalGal, December 05, 2005(#6564 of 13278)
  • Oh, they're wonderful. And highly by Rachel grrl_geek, December 05, 2005(#6565 of 13278)
  • That's what my granny called sand tarts. I make them by terrilynn, December 05, 2005(#6566 of 13278)
  • Sand tarts are different. They're by CalGal, December 05, 2005(#6567 of 13278)
  • Are those similar to (bad spelling coming up) Greek by chlucy, December 05, 2005(#6568 of 13278)
  • Are the teacakes by terrilynn, December 05, 2005(#6569 of 13278)
  • They are also called Mexican wedding cookies (or by J-Ro, December 05, 2005(#6570 of 13278)
  • Around here we call them Add Several Inches to my by Curie Tournesol, December 05, 2005(#6571 of 13278)
  • Damn, I love those. We always called them walnut balls. by Babylon Sister, December 06, 2005(#6572 of 13278)
  • I went to Michael's last night to buy an icing spatula by Jillian PlicPlic, December 06, 2005(#6573 of 13278)
  • Jillian, I have a cookie press, and it's fun. You can by Anne L., December 06, 2005(#6574 of 13278)
  • I used to love making them when I was a kid - I thought by Jillian PlicPlic, December 06, 2005(#6575 of 13278)
  • I think I'm going to make Cal's orange drop cookies, but by Sara S, December 06, 2005(#6576 of 13278)
  • Since it's too early for cookies, I made the Boston by maria, December 06, 2005(#6577 of 13278)
  • Sara, I copied that straight from an old recipe. Just by CalGal, December 06, 2005(#6578 of 13278)
  • Sponge cake is very eggy, by J-Ro, December 06, 2005(#6579 of 13278)
  • Good to by maria, December 06, 2005(#6580 of 13278)
  • Mom and I are hashing over who is going to make what by winger, December 06, 2005(#6581 of 13278)
  • Sara, I read somewhere that if "sifted" comes after the by chlucy, December 06, 2005(#6582 of 13278)
  • Sara, I've always measured before by morris, December 06, 2005(#6583 of 13278)
  • I'm going to give the chocolate by tigrpaw, December 06, 2005(#6584 of 13278)
  • Any chance of that peppermint sandwich cookie recipe by chlucy, December 06, 2005(#6585 of 13278)
  • Thanks for clearing up the sifting by Sara S, December 06, 2005(#6586 of 13278)
  • Not 'till tonight, chlucy (magazine is at home). I'll by tigrpaw, December 06, 2005(#6587 of 13278)
  • I love gingerbread cake! My mom used to make it - by JayKay, December 06, 2005(#6588 of 13278)
  • Does anyone have a good recipe for Russian Tea Cakes / by Laura Palmer, December 06, 2005(#6589 of 13278)
  • I'll put in a plug for by Crispy Girl, December 06, 2005(#6590 of 13278)
  • Laura, the one from Fannie Farmer's baking book is by CalGal, December 06, 2005(#6591 of 13278)
  • Hmm. Peanut Blossoms are good - but if you could post by Laura Palmer, December 06, 2005(#6592 of 13278)
  • There's a Christmas Cookies thread. Right now it's by CalGal, December 06, 2005(#6593 of 13278)
  • I just looked at that thread - lots of really good by Laura Palmer, December 06, 2005(#6594 of 13278)
  • Ah, I know the Russian tea cakes as Mexican wedding by Stephanie D., December 06, 2005(#6595 of 13278)
  • Ooh, I got my Rose's Christmas Cookies book (yes, by Anne L., December 06, 2005(#6596 of 13278)
  • Rose's Mexican wedding cookies are good. So are the by Brigit M, December 06, 2005(#6597 of 13278)
  • If the lemon bars are really sour, so much the better. by Anne L., December 06, 2005(#6598 of 13278)
  • I prefer lemon bars (sour ones!) to pretty much any by Andrea, December 06, 2005(#6599 of 13278)
  • Nigella Lawson has a super recipe for chocolate by Patience, December 06, 2005(#6600 of 13278)
  • (delurking) CalGal, I remember reading your recipe for by barley, December 07, 2005(#6601 of 13278)
  • Barley, it's in the Only Recipes thread. I'm cutting and by CalGal, December 07, 2005(#6602 of 13278)
  • Found them - thanks a bunch! How do they freeze/how by barley, December 07, 2005(#6603 of 13278)
  • The Boston Cream Pie was amazing! Highly recommend the by maria, December 07, 2005(#6604 of 13278)
  • Barley, they keep pretty well if you seal them tight. by CalGal, December 07, 2005(#6605 of 13278)
  • Good - I think I will make them today and freeze. I by barley, December 07, 2005(#6606 of 13278)
  • Does paste food coloring go bad? I have a set of about by betsey, December 09, 2005(#6607 of 13278)
  • I've had all mine for years and have had no problems by J-Ro, December 09, 2005(#6608 of 13278)
  • betsey, I don't think so. My mom has had hers probably by sweet pea, December 09, 2005(#6609 of 13278)
  • Orange cookies = wonderful. by barley, December 09, 2005(#6610 of 13278)
  • Aren't they great? They are a family tradition going by CalGal, December 09, 2005(#6611 of 13278)
  • Stephanie, are you going to make your nut by J-Ro, December 09, 2005(#6612 of 13278)
  • I ran out of time this year, but I didn't forget your by Stephanie D., December 10, 2005(#6613 of 13278)
  • Yes, I can do it any by J-Ro, December 10, 2005(#6614 of 13278)
  • I am working on my grocery list for my big cookie baking by wyndie, December 12, 2005(#6615 of 13278)
  • Test the baking powder in water and the baking soda in by Brigit M, December 12, 2005(#6616 of 13278)
  • I never knew that! Thanks, by terrilynn, December 12, 2005(#6617 of 13278)
  • Baking soda doesn't go to waste anyway; if you're not by Serin McDaniel, December 12, 2005(#6618 of 13278)
  • I would just buy new - both baking soda and powder are by betsey, December 12, 2005(#6619 of 13278)
  • There's not a whole lot you can do with old baking by Anne L., December 12, 2005(#6620 of 13278)
  • Haven't we been over this before on this thread? I just by Alizarin, December 12, 2005(#6621 of 13278)
  • Thanks, by Stephanie D., December 12, 2005(#6622 of 13278)
  • I was just going to ask how long one can expect baking by Alice CK, December 12, 2005(#6623 of 13278)
  • My plumber told me NOOOOOOT to put boiling water down by Nova_Delphini, December 12, 2005(#6624 of 13278)
  • Oops. Really? I always pour the extra boiling water from by Alice CK, December 12, 2005(#6625 of 13278)
  • So I'm making the lemon/ginger/white pepper pound cake by Anne L., December 12, 2005(#6626 of 13278)
  • I'm going to jump on the lemon/ginger/white pepper bundt by devillishious, December 12, 2005(#6627 of 13278)
  • If there's ginger already in the cake, would crystalized by chlucy, December 12, 2005(#6628 of 13278)
  • devil, I'd just check on the mini cakes at around 40 by Crispy Girl, December 12, 2005(#6629 of 13278)
  • You know what would be good? A thin, lemony glaze with by JennyD, December 12, 2005(#6630 of 13278)
  • Thank you for the testing advice upthread! I will check by wyndie, December 12, 2005(#6631 of 13278)
  • JennyD, that's exactly what I'm thinking of doing. This by Anne L., December 12, 2005(#6632 of 13278)
  • With chocolate chips, you can toss them with a by chlucy, December 12, 2005(#6633 of 13278)
  • It might work, but I won't risk it for the office cake. by Anne L., December 12, 2005(#6634 of 13278)
  • When I made the banana bread this morning I thought by wyndie, December 13, 2005(#6635 of 13278)
  • Cranberries sound good especially if you use orange by kas, December 13, 2005(#6636 of 13278)
  • That sounds like it would be really good without the by Marya, December 13, 2005(#6637 of 13278)
  • Hmmm, how much zest, kas? I have never really changed a by wyndie, December 13, 2005(#6638 of 13278)
  • Cranberry and orange, yes, but I think no to cranberries by terrilynn, December 13, 2005(#6639 of 13278)
  • Tonight I am making a chocolate mint pie and a cherry by LanaBonna, December 13, 2005(#6640 of 13278)
  • Chocolate chips are wonderful in banana by Alice CK, December 13, 2005(#6641 of 13278)
  • Baby makes the best banana bread. I especially love it by Belle, December 13, 2005(#6642 of 13278)
  • Did you guys know that by Julie C., December 13, 2005(#6643 of 13278)
  • It bugs me that when she refers to herself on the blog, by Laura Palmer, December 13, 2005(#6644 of 13278)
  • insanity by Julie C., December 13, 2005(#6645 of 13278)
  • That one should be in the TPW FAQ. It's a term I made by J-Ro, December 13, 2005(#6646 of 13278)
  • That's her new name as far as I'm concerned. Er, i'm by Julia M., December 13, 2005(#6647 of 13278)
  • That's what I thought too at first, but I think Laura by Alice CK, December 13, 2005(#6648 of 13278)
  • J-Ro, I knew who it was--I was the one who posted the by Julie C., December 13, 2005(#6649 of 13278)
  • And, obviously, that was cross-posted with Alice. It's by Julie C., December 13, 2005(#6650 of 13278)
  • Silly me. Sorry for by J-Ro, December 13, 2005(#6651 of 13278)
  • I think Laura means she doesn't by Laura Palmer, December 13, 2005(#6652 of 13278)
  • shit! i wondered who this insanity rose was....and by Anomia, December 13, 2005(#6653 of 13278)
  • Kirsten - thank you for posting the fudge. I've been by barley, December 13, 2005(#6654 of 13278)
  • I made Cal's orange drop cookies over the weekend for a by dreamsofa, December 13, 2005(#6655 of 13278)
  • barley, I made truffles with the leftover (milk) by chlucy, December 13, 2005(#6656 of 13278)
  • Marya has a truffle recipe posted (I assume in the by terrilynn, December 13, 2005(#6657 of 13278)
  • Belatedly, I think banana bread with cranberries would by Lila Jones, December 13, 2005(#6658 of 13278)
  • What kind of cookies ship by Serin McDaniel, December 13, 2005(#6659 of 13278)
  • In my family, cranberry banana bread is a holiday by sweet pea, December 13, 2005(#6660 of 13278)
  • Serin - bar cookies usually are the sturdiest for by Laura Palmer, December 13, 2005(#6661 of 13278)
  • You want cookies with a high butter content, right, so by Marya, December 13, 2005(#6662 of 13278)
  • I have no buttermilk, and the recipe calls for it. Does by KerryW, December 13, 2005(#6663 of 13278)
  • Yes, for anything where buttermilk isn't the critical by CalGal, December 13, 2005(#6664 of 13278)
  • It isn't exactly the same, but it works well enough, by J-Ro, December 13, 2005(#6665 of 13278)
  • I said it faster and by CalGal, December 13, 2005(#6666 of 13278)
  • But less by J-Ro, December 13, 2005(#6667 of 13278)
  • Oooh, look at Cal's post number. Extra by KerryW, December 13, 2005(#6668 of 13278)
  • Somebody, probably J-Ro, suggested last year to buy dry by Babylon Sister, December 13, 2005(#6669 of 13278)
  • That was rms. It is good by J-Ro, December 13, 2005(#6670 of 13278)
  • Really? I dunno. I like the lemon or vinegar mix better. by CalGal, December 13, 2005(#6671 of 13278)
  • I am having a very difficult time finding three by wyndie, December 14, 2005(#6672 of 13278)
  • I've got the same difficulty with espresso powder. I by Serin McDaniel, December 14, 2005(#6673 of 13278)
  • My supermarket has a Hershey's dutched. They also have by Anna Trueblood, December 14, 2005(#6674 of 13278)
  • I found that same Joy of Baking reference! I was going by wyndie, December 14, 2005(#6675 of 13278)
  • espresso powderLook for by Laura Palmer, December 14, 2005(#6676 of 13278)
  • I made the lemon/ginger/white pepper cake tonight for by Anne L., December 14, 2005(#6677 of 13278)
  • I've bought espresso powder at a little Italian by Julia M., December 14, 2005(#6678 of 13278)
  • Take $5.00 Off an Order of $40.00 or More. Enter coupon by CalGal, December 14, 2005(#6679 of 13278)
  • Penzey's has dutch cocoa powder and I've gotten by Vina, December 14, 2005(#6680 of 13278)
  • What is the difference between regular and dutched by Anne L., December 14, 2005(#6681 of 13278)
  • From Joyofbaking.com: by Laura Palmer, December 14, 2005(#6682 of 13278)
  • That's interesting. Thanks, by Anne L., December 14, 2005(#6683 of 13278)
  • People keep telling me to use applesauce instead of oil by KerryW, December 14, 2005(#6684 of 13278)
  • I've made chocolate chip cookies with applesauce subbed by chlucy, December 14, 2005(#6685 of 13278)
  • I've used it in quick breads (like banana bread) and by Brooke, December 14, 2005(#6686 of 13278)
  • Wow, good to know. I was really by KerryW, December 14, 2005(#6687 of 13278)
  • Kerry, FWIW, I can almost always tell a difference with by Belle, December 14, 2005(#6688 of 13278)
  • If I'm making brownies, I usually use a Ghirardelli mix by Brooke, December 14, 2005(#6689 of 13278)
  • Works great in brownies. I think that may be the only by wyndie, December 14, 2005(#6690 of 13278)
  • I haven't done it myself, but I know a lot of people who by Brigit M, December 14, 2005(#6691 of 13278)
  • Don't even get me started on the story about Momma by Belle, December 14, 2005(#6692 of 13278)
  • Oh, by Brigit M, December 14, 2005(#6693 of 13278)
  • It was just mean. Mean and by Belle, December 14, 2005(#6694 of 13278)
  • Oh Belle. My mom's making me a red velvet cake for my by Crispy Girl, December 14, 2005(#6695 of 13278)
  • OK, I'm planning to bring three cakes to work tomorrow by JennyD, December 14, 2005(#6696 of 13278)
  • Something frostingy. by Marya, December 14, 2005(#6697 of 13278)
  • RED by Belle, December 14, 2005(#6698 of 13278)
  • Oh yeah, by Marya, December 14, 2005(#6699 of 13278)
  • Mister is making cranberry and white chocolate chip by Babylon Sister, December 14, 2005(#6700 of 13278)
  • Red velvet cake has lately been popping up everywhere I by terrilynn, December 14, 2005(#6701 of 13278)
  • Do it, terrilynn!I'm against coconut, so don't by Crispy Girl, December 14, 2005(#6702 of 13278)
  • Come sit by me on the "no coconut" bench. I know how to by terrilynn, December 14, 2005(#6703 of 13278)
  • That's a fantastic idea! Tommy only wants to lick by Crispy Girl, December 14, 2005(#6704 of 13278)
  • He and the boy would be fast friends, I'm sure. Liam's by terrilynn, December 14, 2005(#6705 of 13278)
  • Liam's Christmas list includes both by dohdee, December 14, 2005(#6706 of 13278)
  • Momma baking me an applesauce-loaded by Promqueen, December 14, 2005(#6707 of 13278)
  • I called her this afternoon to remind her of her sin by Belle, December 15, 2005(#6708 of 13278)
  • I'm baking brownies for a raffle at work, and tomorrow by rms, December 15, 2005(#6709 of 13278)
  • I finally have all my ingredients and will start the by wyndie, December 15, 2005(#6710 of 13278)
  • I'm deciding between making cream cheese brownies and by KerryW, December 15, 2005(#6711 of 13278)
  • I wasn't going to put any in because by Decca, December 15, 2005(#6712 of 13278)
  • So, um, what exactly is in red velvet cake? I don't by KerryW, December 15, 2005(#6713 of 13278)
  • I don't think I've ever tasted by Belle, December 15, 2005(#6714 of 13278)
  • Isn't it just chocolate cake with food colouring? I've by CuttySark, December 15, 2005(#6715 of 13278)
  • It's basically a chocolate devil's food recipe turned a by Belle, December 15, 2005(#6716 of 13278)
  • It's more of a cocoa cake than true chocolate, to me by Crispy Girl, December 15, 2005(#6717 of 13278)
  • And to add one more piece of useless data, Momma always by Belle, December 15, 2005(#6718 of 13278)
  • by Crispy Girl, December 15, 2005(#6719 of 13278)
  • Bleah! What is it about coconut that induces people to by CuttySark, December 15, 2005(#6720 of 13278)
  • I cannot stand German chocolate cake. There's something by Decca, December 15, 2005(#6721 of 13278)
  • That would be the damn by Crispy Girl, December 15, 2005(#6722 of 13278)
  • And it seems to show up in and on everything at this by CuttySark, December 15, 2005(#6723 of 13278)
  • I see that I am not alone in my hatred of coconut. My by terrilynn, December 15, 2005(#6724 of 13278)
  • More for me. by Belle, December 15, 2005(#6725 of 13278)
  • terrilynn, are you me? Or my sister? by Crispy Girl, December 15, 2005(#6726 of 13278)
  • Quit dissing the german chocolate cake. That is by Anne L., December 15, 2005(#6727 of 13278)
  • More for me. Yum.Me too. I by tigrpaw, December 15, 2005(#6728 of 13278)
  • What's the story behind red velvet cake? I know it's by Anne L., December 15, 2005(#6729 of 13278)
  • I believe it's originally red because of a non-dutched by Marya, December 15, 2005(#6730 of 13278)
  • And it just tastes like chocolat cake, by terrilynn, December 15, 2005(#6731 of 13278)
  • I'm not knocking chocolate cake, but what does the red by Marya, December 15, 2005(#6732 of 13278)
  • by Lila Jones, December 15, 2005(#6733 of 13278)
  • Yes. by Belle, December 15, 2005(#6734 of 13278)
  • what does the red velvet bit by Alizarin, December 15, 2005(#6735 of 13278)
  • I've been pondering making a red velvet cake for about 2 by LanaBonna, December 15, 2005(#6736 of 13278)
  • Not bad, but by Crispy Girl, December 15, 2005(#6737 of 13278)
  • Well, the lemon/ginger/pepper pound cake was a success. by Anne L., December 15, 2005(#6738 of 13278)
  • Made just two cakes, in the end -- the official TPW by JennyD, December 15, 2005(#6739 of 13278)
  • Thanks, by LanaBonna, December 15, 2005(#6740 of 13278)
  • My grandfather was born on Christmas Day, and ever year by Cassandra Bigtooth, December 15, 2005(#6741 of 13278)
  • From back aways - Trader Joe's has unsweetened by barley, December 15, 2005(#6742 of 13278)
  • FLAIRYes! I love red velvet by Clio, December 15, 2005(#6743 of 13278)
  • The one time I made red velvet cake was for O. Henry's by VanPear, December 15, 2005(#6744 of 13278)
  • I think of Co-ca cola cake as being the quintessential by Belle, December 16, 2005(#6745 of 13278)
  • JennyD - did you make this by chlucy, December 16, 2005(#6746 of 13278)
  • Okay! I'm making dessert for about twelve people for by Alice CK, December 16, 2005(#6747 of 13278)
  • I'm sorry about your by Marya, December 16, 2005(#6748 of 13278)
  • Yes, thanks!Oh, that was a by Alice CK, December 16, 2005(#6749 of 13278)
  • It's easy. Cream cheese, sugar, flavoring, mix; pan; by Alizarin, December 16, 2005(#6750 of 13278)
  • It is definitely easy. I've linked the Montana's Mom's by Marya, December 16, 2005(#6751 of 13278)
  • I personally love plain cheesecake, and so does my by Alice CK, December 16, 2005(#6752 of 13278)
  • Definitely two, Alice. Ina Garten was making cheesecake by JennyD, December 16, 2005(#6753 of 13278)
  • I baked cookies tonight. I was way too tired, and I by rms, December 16, 2005(#6754 of 13278)
  • I used to work with a lady in Knoxville who made a by Cassandra Bigtooth, December 16, 2005(#6755 of 13278)
  • Belle, I'm sorry, I was remembering incorrectly. The by chlucy, December 16, 2005(#6756 of 13278)
  • I've had Mississippi Mud Cake before, made by a friend by Decca, December 16, 2005(#6757 of 13278)
  • Alice, pumpkin cheesecake. Easy and festive and better by Babylon Sister, December 16, 2005(#6758 of 13278)
  • Yep, pumpkin cheesecake. Husband says it's the best by KerryW, December 16, 2005(#6759 of 13278)
  • Alice, I'll post a recipe for it if you're interested. I by Babylon Sister, December 16, 2005(#6760 of 13278)
  • If I have a cake recipe which calls for cocoa, could I by Badger, December 16, 2005(#6761 of 13278)
  • I doubt it - chocolate has fat and sweeteners in it as by Babylon Sister, December 16, 2005(#6762 of 13278)
  • Chlucy - I lovelovelove the "Gingerbread Snowflake" by Kels, December 16, 2005(#6763 of 13278)
  • Of the different flavorings you've by Marya, December 16, 2005(#6764 of 13278)
  • I had pumpkin cheesecake with gingersnap crust for the by Belle, December 16, 2005(#6765 of 13278)
  • Thanks Kels! I'll look by chlucy, December 16, 2005(#6766 of 13278)
  • Maybe you could make a pumpkin one and a plain one, by Marya, December 16, 2005(#6767 of 13278)
  • I should try making a pumpkin by Belle, December 16, 2005(#6768 of 13278)
  • BabSis, I would love the pumpkin cheesecake recipe! by Alice CK, December 16, 2005(#6769 of 13278)
  • I don't remember exact quantities, but I think I added by Marya, December 16, 2005(#6770 of 13278)
  • Belle, give me a day or so to root through all thse by terrilynn, December 16, 2005(#6771 of 13278)
  • TL, don't put yourself out. It can wait until after by Belle, December 16, 2005(#6772 of 13278)
  • Alice, I forgot that I posted it before, so by Babylon Sister, December 16, 2005(#6773 of 13278)
  • Thanks! I'm printing it out. I'm not sure exactly what by Alice CK, December 16, 2005(#6774 of 13278)
  • Pumpkin cheesecake is swooningly good but so, so rich. I by Promqueen, December 16, 2005(#6775 of 13278)
  • Good! If I haven't stunned everyone into a coma with by Alice CK, December 16, 2005(#6776 of 13278)
  • I just made a batch of Cinnamon Cloud-Nine Crunchies by Anne L., December 16, 2005(#6777 of 13278)
  • I think I'll have to get that book.edit: Or Anne by Curie Tournesol, December 16, 2005(#6778 of 13278)
  • I highly recommend getting the book, by Crispy Girl, December 16, 2005(#6779 of 13278)
  • I thought I bought that book in my last Amazon shipment, by CalGal, December 16, 2005(#6780 of 13278)
  • Curie, I'll post the recipe a little later when I get a by Anne L., December 16, 2005(#6781 of 13278)
  • Is it too early to bake Christmas cookies and expect by chlucy, December 17, 2005(#6782 of 13278)
  • I am baking today (the longer-lived cookies like choc by Babylon Sister, December 17, 2005(#6783 of 13278)
  • I have to bake today, too. Primarily many, many batches by jesse666, December 17, 2005(#6784 of 13278)
  • cinnamon dumplings in apple-cider by Krista, December 17, 2005(#6785 of 13278)
  • I think we might make all the dough and freeze most of by chlucy, December 17, 2005(#6786 of 13278)
  • Tonight is not my night for baking. Meringues were by chlucy, December 18, 2005(#6787 of 13278)
  • I used the one Cal linked. It worked really well and I by kas, December 18, 2005(#6788 of 13278)
  • chlucy, TAFKA posted by Ally C, December 18, 2005(#6789 of 13278)
  • Thanks kas and Ally. I postmarked the five recipes I by chlucy, December 18, 2005(#6790 of 13278)
  • I am a big fan of by Alice CK, December 18, 2005(#6791 of 13278)
  • Meringues should be the last item on the baking agenda by Agnes Day, December 18, 2005(#6792 of 13278)
  • Chlucy, the Rick Rodgers sugar cookies I posted in there by JennyD, December 18, 2005(#6793 of 13278)
  • Meringues should be the last item on by chlucy, December 18, 2005(#6794 of 13278)
  • I am trying to post that cookie recipe on the Only by Anne L., December 18, 2005(#6795 of 13278)
  • Thanks, Anne! I'm looking forward to trying that by Curie Tournesol, December 18, 2005(#6796 of 13278)
  • They are really good, and not hard to make. They're by Anne L., December 18, 2005(#6797 of 13278)
  • Can someone remind me of the mods to make a cookie thin by maria, December 18, 2005(#6798 of 13278)
  • Lard, by CalGal, December 18, 2005(#6799 of 13278)
  • I can never rememeber if margarine makes things crisp. by Babylon Sister, December 18, 2005(#6800 of 13278)
  • Margarine makes cookies chewy, butter makes them crisp. by Anne L., December 18, 2005(#6801 of 13278)
  • Yep, vegetable fats = chewy, animal fats = crisp. Moist by Agnes Day, December 18, 2005(#6802 of 13278)
  • Thanks! That helps a lot. What about thin versus by maria, December 18, 2005(#6803 of 13278)
  • That gets a little more complicated. Sometimes flatter by Agnes Day, December 18, 2005(#6804 of 13278)
  • You know, Epicurious has some amazing-looking cheesecake by Alice CK, December 18, 2005(#6805 of 13278)
  • Those sound to me like they have too much sweetness by Marya, December 18, 2005(#6806 of 13278)
  • I am making cranberry/blueberry/cherry/golden raisin and by Babylon Sister, December 18, 2005(#6807 of 13278)
  • Not a big fan of oatmeal cookies (especially when you by KerryW, December 18, 2005(#6808 of 13278)
  • Honestly, the oatmeal is really textural - you can't by Babylon Sister, December 18, 2005(#6809 of 13278)
  • can anyone point me to a good recipe for a Bche de by photogirl, December 18, 2005(#6810 of 13278)
  • Crisco is pretty necessary for by CalGal, December 19, 2005(#6811 of 13278)
  • Can I have that as my by photogirl, December 19, 2005(#6812 of 13278)
  • Ha. by CalGal, December 19, 2005(#6813 of 13278)
  • Thanks.Staying on topic, vis a vis shortening and by photogirl, December 19, 2005(#6814 of 13278)
  • I made the cinnamon cloud-nine crunchies tonight. I by Jillian PlicPlic, December 19, 2005(#6815 of 13278)
  • I am making by Decca, December 19, 2005(#6816 of 13278)
  • I will post it in Christmas Cookie Recipes, by Babylon Sister, December 19, 2005(#6817 of 13278)
  • I made the mexican wedding cakes from Rose's Christmas by Anne L., December 19, 2005(#6818 of 13278)
  • Anne, when I make them I drop them in a bag full of the by melisub, December 19, 2005(#6819 of 13278)
  • I do a jumble cookie much like BabSis's, with chocolate by maria, December 19, 2005(#6820 of 13278)
  • meli, that sounds like a good idea. Rolling them in the by Anne L., December 19, 2005(#6821 of 13278)
  • Seconding photogirl's Buche request - I used to make 'em by katinka, December 19, 2005(#6822 of 13278)
  • by Laura Palmer, December 19, 2005(#6823 of 13278)
  • Merveilleux! Parfait! by katinka, December 19, 2005(#6824 of 13278)
  • De rien! Joyeux by Laura Palmer, December 19, 2005(#6825 of 13278)
  • No, you should make Sandra Lee's semi-homemade by Babylon Sister, December 19, 2005(#6826 of 13278)
  • My dog could crap a tastier Yule by Promqueen, December 19, 2005(#6827 of 13278)
  • Three words:why fucking by Badger, December 19, 2005(#6828 of 13278)
  • why fucking botherUH OH. Someone needs a by JayKay, December 19, 2005(#6829 of 13278)
  • My dog could crap a tastier Yule by Alizarin, December 19, 2005(#6830 of 13278)
  • Dried molasses? Whoa. That's gotta be some bottom of the by Agnes Day, December 19, 2005(#6831 of 13278)
  • Dried? Really?It's in COTS gingerbread mixes and by Alizarin, December 19, 2005(#6832 of 13278)
  • Present for SIL who likes to bake-- one of those fancy by Andrea, December 20, 2005(#6833 of 13278)
  • Does anyone have a good recipe for white chocolate by CalGal, December 20, 2005(#6834 of 13278)
  • Would a bar recipe work? I've made by Sara S, December 20, 2005(#6835 of 13278)
  • Thanks, I'll try by CalGal, December 20, 2005(#6836 of 13278)
  • Andrea-- As long as SIL has storage space. Bundt pans by Alizarin, December 20, 2005(#6837 of 13278)
  • I think it sounds great, space allowing. But honestly, by Krista, December 20, 2005(#6838 of 13278)
  • Andrea, that sounds like a great gift.Speaking of by Decca, December 20, 2005(#6839 of 13278)
  • I may have to copy you. I bought a gingerbread bread by Sara S, December 20, 2005(#6840 of 13278)
  • That's the pan I have. I got it with the mix, which I by Decca, December 20, 2005(#6841 of 13278)
  • Andrea, I think that sounds like a terrific gift. Maybe by Crispy Girl, December 20, 2005(#6842 of 13278)
  • I think I will be making those today. Eleventy-million by Eustacia, December 20, 2005(#6843 of 13278)
  • They are execllent and so, so easy. I would strongly by sweet pea, December 20, 2005(#6844 of 13278)
  • I think I'll have to make those orange cookies too, from by Anne L., December 20, 2005(#6845 of 13278)
  • I made the orange cookies, but changed the recipe a bit by Anna Trueblood, December 20, 2005(#6846 of 13278)
  • Decca, pour water into the special pan and measure how by J-Ro, December 20, 2005(#6847 of 13278)
  • I've tried them with butter, and you risk spready flat by CalGal, December 20, 2005(#6848 of 13278)
  • I used butter, and all but the last few where I was by Crispy Girl, December 20, 2005(#6849 of 13278)
  • I tried making the orange drops this weekend. I don't by Rachel grrl_geek, December 20, 2005(#6850 of 13278)
  • Decca-- If you're looking for the same height in the by Alizarin, December 20, 2005(#6851 of 13278)
  • Did you put in orange juice? I always use orange juice by CalGal, December 20, 2005(#6852 of 13278)
  • Maybe one of the fancy silicone bundt by Andrea, December 20, 2005(#6853 of 13278)
  • I think I'd rather have mini bundts than mini by JennyD, December 20, 2005(#6854 of 13278)
  • I nest my bundt pan inside my tube by J-Ro, December 20, 2005(#6855 of 13278)
  • There are those bundt pans with 3 or 4 different shapes by Crispy Girl, December 20, 2005(#6856 of 13278)
  • If I get her one it will be fancy.I think it was by Andrea, December 20, 2005(#6857 of 13278)
  • Nah. I totally gawked at and drooled on the mini by Alizarin, December 20, 2005(#6858 of 13278)
  • Oh, by Andrea, December 20, 2005(#6859 of 13278)
  • There are those bundt pans with 3 or 4 by chlucy, December 20, 2005(#6860 of 13278)
  • chlucy, like by Crispy Girl, December 20, 2005(#6861 of 13278)
  • I was looking at that one. Awful by Andrea, December 20, 2005(#6862 of 13278)
  • Oh, that's cute. I don't think I've seen those before. by chlucy, December 20, 2005(#6863 of 13278)
  • Andrea, I have 4 mini-springform pans that I've owned by tigrpaw, December 20, 2005(#6864 of 13278)
  • Oh! That's so sweet. If you have the storage space, by Andrea, December 20, 2005(#6865 of 13278)
  • Seriously, if I haven't used them in six years, I'm not by tigrpaw, December 20, 2005(#6866 of 13278)
  • Eeee! I probably don't need them, but I have a weird by Andrea, December 20, 2005(#6867 of 13278)
  • OK!OK!OK!OK! I am soooo excited! I've been going over by ciao bella, December 20, 2005(#6868 of 13278)
  • cb, those sound really good. And I want that cake pan by Anne L., December 20, 2005(#6869 of 13278)
  • Either use spray or use a brush to apply a by Alizarin, December 20, 2005(#6870 of 13278)
  • I haven't actually tried to make a cake in the by chlucy, December 20, 2005(#6871 of 13278)
  • If you really want to be sure it doesn't stick, dust the by J-Ro, December 20, 2005(#6872 of 13278)
  • I only use powdered sugar on pans - no flour. Cakes pop by chlucy, December 20, 2005(#6873 of 13278)
  • That's a good idea. I've never heard by J-Ro, December 20, 2005(#6874 of 13278)
  • I do that, too, chlucy. Works like a by LanaBonna, December 20, 2005(#6875 of 13278)
  • So does the Baker's Joy spray work well for this? I'm by Anne L., December 20, 2005(#6876 of 13278)
  • Anne, those Williams-Sonoma pans work just fine with by Decca, December 20, 2005(#6877 of 13278)
  • That's good to know. There's a kitchen store here that by Anne L., December 20, 2005(#6878 of 13278)
  • I was planning to wait for the post-holiday clearance by chlucy, December 20, 2005(#6879 of 13278)
  • I'm sure well-lubed snowmen would cooperate and keep by Anne L., December 20, 2005(#6880 of 13278)
  • how do you flour it without making one by Alice CK, December 20, 2005(#6881 of 13278)
  • Where do you live? Is it cold enough to use a porch or by Kirsten B., December 21, 2005(#6882 of 13278)
  • The garage -- nature's by mollyT, December 21, 2005(#6883 of 13278)
  • The brand new cake decorating shop 3 miles from me has by rms, December 21, 2005(#6884 of 13278)
  • Oh, I'll put the gingerbread in the garage to keep cool, by Alice CK, December 21, 2005(#6885 of 13278)
  • Alice, that's what I do to get rid of the flour, turn it by Anne L., December 21, 2005(#6886 of 13278)
  • So I finally found a reason why I really ought to use by Decca, December 21, 2005(#6887 of 13278)
  • I baked a metric buttload of cookies on Monday. I tried by Julie C., December 21, 2005(#6888 of 13278)
  • Hey, post that sour cream sugar cookie recipe! My great by Anna Trueblood, December 21, 2005(#6889 of 13278)
  • I'll try to post it, Anna. I need to get it from my mom, by Julie C., December 21, 2005(#6890 of 13278)
  • Cal's orange drops have by Crispy Girl, December 21, 2005(#6891 of 13278)
  • Not fawncy crosting. Also, I did make them already and by Anna Trueblood, December 21, 2005(#6892 of 13278)
  • We made ginger cookies this morning. Ruben selected by melisub, December 21, 2005(#6893 of 13278)
  • Mr. T told the family we'd be giving food gifts this by Curie Tournesol, December 21, 2005(#6894 of 13278)
  • There's a ton of those Gladware disposable plastic by JennyD, December 21, 2005(#6895 of 13278)
  • Cost Plus has (or has had in the past) plain gold or by J-Ro, December 21, 2005(#6896 of 13278)
  • cute boxes that look like Chinese food by Curie Tournesol, December 21, 2005(#6897 of 13278)
  • Curie, I often do plates of cookies with saran wrapping by CalGal, December 21, 2005(#6898 of 13278)
  • Check the dollar store for cheap festive tins you can by Anne L., December 21, 2005(#6899 of 13278)
  • Yes, if you can find them for cheap, tins are great. But by CalGal, December 21, 2005(#6900 of 13278)
  • Michael's has the tins on sale. I got a whole bunch for by Decca, December 21, 2005(#6901 of 13278)
  • I could swear I've seen those faux-Chinese-takeout by Alice CK, December 21, 2005(#6902 of 13278)
  • Thanks all! I can't do much driving due to my fucked-up by Curie Tournesol, December 21, 2005(#6903 of 13278)
  • Why not call ahead and see if they have any, by Alice CK, December 21, 2005(#6904 of 13278)
  • I am right now recycling all the tins and plastic by chlucy, December 21, 2005(#6905 of 13278)
  • Nah. That stuff lasts by JennyD, December 21, 2005(#6906 of 13278)
  • Alice, I can try, but their staff is not the most by Curie Tournesol, December 21, 2005(#6907 of 13278)
  • Decca--What do you frost your Red Cake with? I lost my by ciao bella, December 21, 2005(#6908 of 13278)
  • thanks JennyD. I'd hate to buy another bottle when I by chlucy, December 21, 2005(#6909 of 13278)
  • Heh. Oh well. And I've remembered where I saw the by Alice CK, December 21, 2005(#6910 of 13278)
  • No, that's exactly what I do. I thought it was by CalGal, December 21, 2005(#6911 of 13278)
  • How about going to a chinese resto and seeing if they by ciao bella, December 21, 2005(#6912 of 13278)
  • I stack them up in cellophane goodie-bags and tie with by Andrea, December 21, 2005(#6913 of 13278)
  • I have a pattern to make small Chinese take-out by chlucy, December 21, 2005(#6914 of 13278)
  • Chlucy, that's exactly the sort of thing I love to do by Curie Tournesol, December 21, 2005(#6915 of 13278)
  • Chlucy, that's exactly the sort of by J-Ro, December 21, 2005(#6916 of 13278)
  • Oh, I don't have time for it anymore but for the by chlucy, December 21, 2005(#6917 of 13278)
  • I made everything from the invitations by Curie Tournesol, December 21, 2005(#6918 of 13278)
  • Decca--What do you frost your Red Cake by Decca, December 21, 2005(#6919 of 13278)
  • There are several great packaging ideas in the Martha by wyndie, December 22, 2005(#6920 of 13278)
  • That's a lot of dough, wyndie!I just made the IR by Curie Tournesol, December 22, 2005(#6921 of 13278)
  • Curie, mine flattened out a fair bit, but not too by Anne L., December 22, 2005(#6922 of 13278)
  • They did get crunchier as they cooled, but overall I'm by Curie Tournesol, December 22, 2005(#6923 of 13278)
  • I just made the IR Cinnamon Cloud-Nine by Jillian PlicPlic, December 22, 2005(#6924 of 13278)
  • Huh. Thanks for telling me that, Jillian, because I feel by Curie Tournesol, December 22, 2005(#6925 of 13278)
  • My persimmon recipe? I don't think pistachios would do by CalGal, December 22, 2005(#6926 of 13278)
  • Yeah? Okay, I'll be cautious and experiment by Curie Tournesol, December 22, 2005(#6927 of 13278)
  • I gave out pumpkin bread, chocolate chip cookies, by Babylon Sister, December 23, 2005(#6928 of 13278)
  • We now have the requisite Christmas hippos, rhinos, by chlucy, December 23, 2005(#6929 of 13278)
  • Once upon a time I broke a handmixer before giving up on by Agnes Day, December 23, 2005(#6930 of 13278)
  • Agnes, I was afraid for a moment that my KitchenAid by chlucy, December 23, 2005(#6931 of 13278)
  • Those marshmallows were traumatically messy. It was the by Agnes Day, December 23, 2005(#6932 of 13278)
  • I just made molasses cookies, and I think I'll try to by Eustacia, December 23, 2005(#6933 of 13278)
  • I have been a baking fool today. The one Martha recipe by wyndie, December 23, 2005(#6934 of 13278)
  • I'm all done baking! And the gifting packages are all by maria, December 23, 2005(#6935 of 13278)
  • oh! oh! I forgot to report that the Lime Meltaways from by wyndie, December 23, 2005(#6936 of 13278)
  • I just remembered jam buns. I'll have to get some jam by Eustacia, December 23, 2005(#6937 of 13278)
  • I just made spritz cookies, using the recipe Jillian by Laura Palmer, December 23, 2005(#6938 of 13278)
  • I am SO far behind in the baking frenzy. It's pathetic. by Anna Trueblood, December 23, 2005(#6939 of 13278)
  • I made the Martha Stewart by Decca, December 23, 2005(#6940 of 13278)
  • They will be crisp instead of soft. Ask sis to pick by Anna Trueblood, December 23, 2005(#6941 of 13278)
  • I just couldn't resist finding out by Brigit M, December 23, 2005(#6942 of 13278)
  • Ha! I was just searching this thread for "espresso by KerryW, December 23, 2005(#6943 of 13278)
  • I can usually get powdered Medaglia D'Oro here, but I by Brigit M, December 23, 2005(#6944 of 13278)
  • The one Martha recipe that I wish I by tigrpaw, December 23, 2005(#6945 of 13278)
  • I made the orange blossoms with butter, and they're soft by Crispy Girl, December 23, 2005(#6946 of 13278)
  • I'm going to have to try those orange blossoms. I keep by tigrpaw, December 23, 2005(#6947 of 13278)
  • They freaking rule. Seriously-- people at work RAVED. by Anna Trueblood, December 23, 2005(#6948 of 13278)
  • I don't even like fruit + cookie but now I'm feeling by chlucy, December 23, 2005(#6949 of 13278)
  • Chlucy, I ordered the tins from a packaging place called by tigrpaw, December 23, 2005(#6950 of 13278)
  • Never mind! I didn't read tigrpaw's post just above by J-Ro, December 23, 2005(#6951 of 13278)
  • I would think the clementines would be a bitch to by Anna Trueblood, December 23, 2005(#6952 of 13278)
  • Okay, I am dropping in here to report that on second by wyndie, December 23, 2005(#6953 of 13278)
  • Can bittersweet chocolate (Ghirardelli's 60%) be by terrilynn, December 23, 2005(#6954 of 13278)
  • Terrilyn, I think my recipe for crinkles (again, the by wyndie, December 23, 2005(#6955 of 13278)
  • Is the lime meltaway recipe online by KerryW, December 23, 2005(#6956 of 13278)
  • I will check, Kerry. If not I will post it but not by wyndie, December 23, 2005(#6957 of 13278)
  • Oh, that's fine - I'll be done baking for Christmas by KerryW, December 23, 2005(#6958 of 13278)
  • terrilynn, my cooking teacher said to sub bittersweet by J-Ro, December 23, 2005(#6959 of 13278)
  • There is a link to a blog that supposedly has the recipe by wyndie, December 23, 2005(#6960 of 13278)
  • Note to self -- buy Martha cookie magazine....My by rms, December 24, 2005(#6961 of 13278)
  • Have you baked it yet? It might rise nicely in the by J-Ro, December 24, 2005(#6962 of 13278)
  • More or less - it's a little sweeter than usual, but not by rms, December 24, 2005(#6963 of 13278)
  • Spousal Unit just baked her very first cake from by Julie C., December 24, 2005(#6964 of 13278)
  • The challah came out pretty well, except that it spread by rms, December 24, 2005(#6965 of 13278)
  • This Martha mag is all the same issue? The one that's by Andrea, December 24, 2005(#6966 of 13278)
  • I'm trying to decide what to bring to my mom's house for by Rachel grrl_geek, December 24, 2005(#6967 of 13278)
  • I made Julia's chocolate chip cookies, double chocolate by Decca, December 24, 2005(#6968 of 13278)
  • My almond-filled crescent cookies didn't have enough by KerryW, December 24, 2005(#6969 of 13278)
  • Andrea, all same issue! Those black pepper cookies are by wyndie, December 24, 2005(#6970 of 13278)
  • Is there any reason not to freeze chocolate crinkle by Lila Jones, December 24, 2005(#6971 of 13278)
  • I searched the recipe thread for lemon and didn't come by jesse666, December 24, 2005(#6972 of 13278)
  • jesse, there's a Christmas Cookie recipes thread in the by katinka, December 24, 2005(#6973 of 13278)
  • I just need to make biscotti and I'm done. I wanted to by Babylon Sister, December 24, 2005(#6974 of 13278)
  • oh, doh! I didn't think to look in Christmas Cookies. by jesse666, December 24, 2005(#6975 of 13278)
  • by Curie Tournesol, December 24, 2005(#6976 of 13278)
  • Mother of God. I just baked off my cran-apple oatmeal by Anna Trueblood, December 24, 2005(#6977 of 13278)
  • I just tried to make the gingerbread bowls that Kristen by kas, December 24, 2005(#6978 of 13278)
  • My anise biscotti look great. My cranberry-almond ones by Babylon Sister, December 24, 2005(#6979 of 13278)
  • Orange drops: success. Chocolate-chip gingerbread by katinka, December 24, 2005(#6980 of 13278)
  • I did post those. I've made 2 batches with the mint by Laura Palmer, December 24, 2005(#6981 of 13278)
  • How by Minderella, December 24, 2005(#6982 of 13278)
  • Different reasons, it seems. I think I maybe let the by Laura Palmer, December 24, 2005(#6983 of 13278)
  • Keep beating it beyond the curdling point and it will by J-Ro, December 24, 2005(#6984 of 13278)
  • 15 minutes? Whoa. I never beat that long. I have cream by Laura Palmer, December 24, 2005(#6985 of 13278)
  • No -- it's from a wedding cake recipe, so I think it's by J-Ro, December 24, 2005(#6986 of 13278)
  • Awesome. I think I'll try that! Thank by Laura Palmer, December 24, 2005(#6987 of 13278)
  • I always use one stick of butter, one stick of cream by Minderella, December 24, 2005(#6988 of 13278)
  • I'll try the cream cheese / butter blend next time - I by Laura Palmer, December 24, 2005(#6989 of 13278)
  • Stupid snowman cake pan with the stupid different levels by chlucy, December 24, 2005(#6990 of 13278)
  • My gingersnaps turned out well, but I wish I'd have by Anna Trueblood, December 24, 2005(#6991 of 13278)
  • Laura, I can vouch for J-Ro's frosting recipe. Works by Lila Jones, December 24, 2005(#6992 of 13278)
  • Make sure the ingredients are room temperature. Cold is by Anna Trueblood, December 24, 2005(#6993 of 13278)
  • J-Ro is a genius! I just finished the frosting, and it's by Laura Palmer, December 24, 2005(#6994 of 13278)
  • Genius, that's me. I'm glad it turned out -- it's the by J-Ro, December 24, 2005(#6995 of 13278)
  • Lila, I don't see any reason not to freeze the chocolate by Julie C., December 25, 2005(#6996 of 13278)
  • Quick question if anyone's around today - we're having a by Echolalia, December 25, 2005(#6997 of 13278)
  • I find it difficult to believe that it's so hot you by CalGal, December 25, 2005(#6998 of 13278)
  • I think they probably have more flour, so they can hold by Rachel grrl_geek, December 25, 2005(#6999 of 13278)
  • (xposted with Cal and Rachel) Can you get it into a log by Curie Tournesol, December 25, 2005(#7000 of 13278)
  • Yeah, I thought that might be the case. I've never had by Echolalia, December 25, 2005(#7001 of 13278)
  • Or Cal's idea. That sounds way by Rachel grrl_geek, December 25, 2005(#7002 of 13278)
  • The buche is done! Very chuffed - it looks pretty by katinka, December 25, 2005(#7003 of 13278)
  • My orange drops turned out great! I think they'll be by jesse666, December 25, 2005(#7004 of 13278)
  • In case anyone was dying to know, I ended up salvaging by Echolalia, December 26, 2005(#7005 of 13278)
  • My wonderful oatmeal cookies putrified overnight. What by Anna Trueblood, December 26, 2005(#7006 of 13278)
  • Echo, I'm sorry about your oven. That's really by Decca, December 26, 2005(#7007 of 13278)
  • Decca, I got the book as well! My SIL heard me talking by wyndie, December 26, 2005(#7008 of 13278)
  • I could not decide what to make for dessert for the by J-Ro, December 26, 2005(#7009 of 13278)
  • Okay, over the holiday weekend we finally got rid of the by Alice CK, December 26, 2005(#7010 of 13278)
  • J-Ro, I recognize that apple tart! I was going to make by Curie Tournesol, December 27, 2005(#7011 of 13278)
  • My buche de noel was pretty good! next time I'll take it by photogirl, December 27, 2005(#7012 of 13278)
  • I finally found a copy of the Martha cookie magazine; by rms, December 27, 2005(#7013 of 13278)
  • Gorgeous cake and mushrooms!My grandmother makes by maria, December 27, 2005(#7014 of 13278)
  • Quick question on un-baked cookie dough. Kristin made by Elizabeth K, December 27, 2005(#7015 of 13278)
  • I don't think they will hurt you, but snickerdoodles are by J-Ro, December 27, 2005(#7016 of 13278)
  • Hmmm. I think I'll just chunk the dough. She's gone by Elizabeth K, December 27, 2005(#7017 of 13278)
  • I started to make the basic white bread from Baking with by Decca, December 27, 2005(#7018 of 13278)
  • Photogirl, gorgeous buche and mushrooms! I'm happy that by Curie Tournesol, December 27, 2005(#7019 of 13278)
  • Decca, you're barely as old as my KitchenAid, so it's by CalGal, December 27, 2005(#7020 of 13278)
  • Decca, I'd say try it again. I'm guessing you measured by Julie C., December 27, 2005(#7021 of 13278)
  • And the idea that a basic KA is not by Decca, December 27, 2005(#7022 of 13278)
  • I don't know, Decca. Do you think it's possible by CalGal, December 27, 2005(#7023 of 13278)
  • It's always possible you got a bad one, as with any by Marya, December 27, 2005(#7024 of 13278)
  • Oh, sure. It could be her KA. But just add that by CalGal, December 27, 2005(#7025 of 13278)
  • The 4.5 bowl doesn't hold that much - even with cookies, by Babylon Sister, December 27, 2005(#7026 of 13278)
  • A single batch of bread makes two by CalGal, December 27, 2005(#7027 of 13278)
  • Julie, thanks for the vote of confidence on freezing the by Lila Jones, December 27, 2005(#7028 of 13278)
  • I guess I misread - I took it to mean that it was a by Babylon Sister, December 27, 2005(#7029 of 13278)
  • Well, come report back when you, Lila, so I know if I by Julie C., December 27, 2005(#7030 of 13278)
  • Yesterday, at Mr. Sub's request, I made a batch of the by melisub, December 27, 2005(#7031 of 13278)
  • Today I made the almond macaroons. They are very good by wyndie, December 27, 2005(#7032 of 13278)
  • I baked a lot this Christmas. I made thimble cookies, by Anne L., December 28, 2005(#7033 of 13278)
  • Y'all are some cookie-bakin' fools. I made the Martha by JennyD, December 28, 2005(#7034 of 13278)
  • Jenny, those chocolate ginger cookies are GOOD. I crack by wyndie, December 28, 2005(#7035 of 13278)
  • Somehow, almost everything I cooked came out fabulous, by Echolalia, December 28, 2005(#7036 of 13278)
  • I need to rescue something that didn't quite turn out by wyndie, December 29, 2005(#7037 of 13278)
  • I would probably give up on the coconut mess rather than by J-Ro, December 29, 2005(#7038 of 13278)
  • Or dip it in coating chocolate, which doesn't need to be by Alizarin, December 29, 2005(#7039 of 13278)
  • This morning we're going to make those coconut-cranberry by Alice CK, December 30, 2005(#7040 of 13278)
  • No answers for you Alice, I have my own by KerryW, December 30, 2005(#7041 of 13278)
  • Alice, the dough is a bit crumbly, but if you form them by tigrpaw, December 30, 2005(#7042 of 13278)
  • I have never figured out how to use the zester by Alice CK, December 30, 2005(#7043 of 13278)
  • I usually skip zest, but when I use it, I use a by CalGal, December 30, 2005(#7044 of 13278)
  • Do you have a microplane grater? So ridiculously much by Marya, December 30, 2005(#7045 of 13278)
  • So just rub the lime across the grater, being careful by KerryW, December 30, 2005(#7046 of 13278)
  • Just make sure to stop when you hit the white part; you by Laura Palmer, December 30, 2005(#7047 of 13278)
  • And be careful not to zest your fingertips or your by Alizarin, December 30, 2005(#7048 of 13278)
  • Yeah, I recently bought a microplane, and it rocks. But by Alice CK, December 30, 2005(#7049 of 13278)
  • And, thanks, tigrpaw. I only have sweetened coconut. And by Alice CK, December 30, 2005(#7050 of 13278)
  • The thing with little holes will not make grated zest. by Andrea, December 30, 2005(#7051 of 13278)
  • Oh, is that what it's for? Stupid.Woodstock wants by Alice CK, December 30, 2005(#7052 of 13278)
  • I use one those little useless things to zest because I by kas, December 30, 2005(#7053 of 13278)
  • That's really a tarte tatin, Alice. And a very pain in by Marya, December 30, 2005(#7054 of 13278)
  • No, the recipe doesn't call for stirring. And I know by Alice CK, December 30, 2005(#7055 of 13278)
  • It might also be in Patricia Wells, I can't remember. by Marya, December 30, 2005(#7056 of 13278)
  • And I know it's not a traditional apple by CalGal, December 30, 2005(#7057 of 13278)
  • A real apple pie will be right in by Alizarin, December 30, 2005(#7058 of 13278)
  • Is that a joke?How on earth did the pioneer women by CalGal, December 30, 2005(#7059 of 13278)
  • Apple pie is the easiest pie on the by Babylon Sister, December 30, 2005(#7060 of 13278)
  • Without knife skills? Peeling, coring, and slicing half by Alizarin, December 30, 2005(#7061 of 13278)
  • Apple by Babylon Sister, December 30, 2005(#7062 of 13278)
  • Surely not. Blueberries are a lot less by Marya, December 30, 2005(#7063 of 13278)
  • Peeling is easy. Plus, you can do it while watching a by CalGal, December 30, 2005(#7064 of 13278)
  • Yes, blueberry pie is almost too easy. I always feel by CalGal, December 30, 2005(#7065 of 13278)
  • I wouldn't give an eight-year-old who's envisioning by mollyT, December 30, 2005(#7066 of 13278)
  • It's cruel. The sort of thing she'll be posting on her by CalGal, December 30, 2005(#7067 of 13278)
  • You all really need something else to occupy yourselves by Alice CK, December 30, 2005(#7068 of 13278)
  • Alice, won't it make you happier to send her to Cal's by sweet pea, December 30, 2005(#7069 of 13278)
  • Peeling, coring, and slicing half a by Clio, December 30, 2005(#7070 of 13278)
  • Seriously, am I the only one who finds the by Alice CK, December 31, 2005(#7071 of 13278)
  • Using sweetened coconut seems like a very old school by Agnes Day, December 31, 2005(#7072 of 13278)
  • Using sweetened coconut seems like a by tigrpaw, December 31, 2005(#7073 of 13278)
  • I am somewhat jealous that you guys can find unsweetened by wyndie, December 31, 2005(#7074 of 13278)
  • I buy it from any old health food store, or the Bulk by Agnes Day, December 31, 2005(#7075 of 13278)
  • I've never tried looking for it, though I suppose Whole by Alice CK, December 31, 2005(#7076 of 13278)
  • We have one - no two but the other is pretty far out of by wyndie, December 31, 2005(#7077 of 13278)
  • Our plain ol' Kroger's has it, but I have to hunt around by JennyD, January 01, 2006(#7078 of 13278)
  • It was pretty crazy - I looked all over Bi-Lo, WalMart by wyndie, January 01, 2006(#7079 of 13278)
  • Peeling, coring, and slicing half a by Julia M., January 01, 2006(#7080 of 13278)
  • I can't wait until Calvin's old enough to help cook and by Julie C., January 01, 2006(#7081 of 13278)
  • Augie is FRANTIC to get his own knife. I premeasure the by Anna Trueblood, January 01, 2006(#7082 of 13278)
  • I called my aunt yesterday and got the recipe for her by Nay, January 01, 2006(#7083 of 13278)
  • Is it a quick bread or a yeasted by Anna Trueblood, January 01, 2006(#7084 of 13278)
  • Yeasted. I don't know what a quick bread by Nay, January 01, 2006(#7085 of 13278)
  • Quick is leavened with baking soda or powder. With by Anna Trueblood, January 01, 2006(#7086 of 13278)
  • Is it the oatmeal bread recipe that has molasses in it? by Agnes Day, January 01, 2006(#7087 of 13278)
  • Yes, it has molasses in it. I was very surprised by by Nay, January 01, 2006(#7088 of 13278)
  • I use teflon pans.Post the recipe, if you don't by Agnes Day, January 02, 2006(#7089 of 13278)
  • Ok, when I'm less hung over, I'll post it. It's kind of by Nay, January 02, 2006(#7090 of 13278)
  • I lost my copy of it years ago, but I get a hankering by Agnes Day, January 02, 2006(#7091 of 13278)
  • Nay, you will probably want to grease the pans, teflon by rms, January 02, 2006(#7092 of 13278)
  • Haha, I can't believe she didn't think you could make by Nay, January 02, 2006(#7093 of 13278)
  • She's almost 5, and she'd only had them at Borders when by rms, January 02, 2006(#7094 of 13278)
  • Tell us how it comes out, Nay. I'd also like to see the by Ally C, January 02, 2006(#7095 of 13278)
  • That's so cute that she was so excited about making rice by Nay, January 02, 2006(#7096 of 13278)
  • Three rises is a lot of rises. Most yeast breads have by Marya, January 02, 2006(#7097 of 13278)
  • by Nay, January 02, 2006(#7098 of 13278)
  • That really doesn't look bad to me, and I only count two by Marya, January 02, 2006(#7099 of 13278)
  • Yeah, in typing up the recipe I realized that it is only by Nay, January 02, 2006(#7100 of 13278)
  • Once you get used to what the main steps are in making by Marya, January 02, 2006(#7101 of 13278)
  • but you won't kill the yeast by by Curie Tournesol, January 02, 2006(#7102 of 13278)
  • You can kill yeast with cool water? Surely by Marya, January 02, 2006(#7103 of 13278)
  • I used to make that bread all the time, it was very by debby, January 02, 2006(#7104 of 13278)
  • I agree with Marya, too cool of water may slow your rise by kas, January 02, 2006(#7105 of 13278)
  • You can kill yeast with cool water? by Curie Tournesol, January 02, 2006(#7106 of 13278)
  • No, I think Marya was saying that cooler water is better by rms, January 02, 2006(#7107 of 13278)
  • Oh, I see what you mean, rms. Yes, it is ambiguous, and by Curie Tournesol, January 02, 2006(#7108 of 13278)
  • kas and rms had it right. Sorry for over-elaborated by Marya, January 02, 2006(#7109 of 13278)
  • I don't think I've ever had yeast not bubble up, but I by Curie Tournesol, January 02, 2006(#7110 of 13278)
  • I had no idea that yeast could die. How long does this by Nay, January 02, 2006(#7111 of 13278)
  • I wouldn't know! by Curie Tournesol, January 02, 2006(#7112 of 13278)
  • It's more likely storage conditions than age. I've by Marya, January 02, 2006(#7113 of 13278)
  • I think someone here mentioned the simple cake frosting by rms, January 03, 2006(#7114 of 13278)
  • Oh good, I need to try that. The last few times I've by Nay, January 03, 2006(#7115 of 13278)
  • Julie, I'm happy to report that our baking instincts are by Lila Jones, January 03, 2006(#7116 of 13278)
  • My new favorite very,very easy frosting is Insanity by AnneS, January 03, 2006(#7117 of 13278)
  • Lila, that is good to know. I was going to make by Julie C., January 03, 2006(#7118 of 13278)
  • Ok, I am making my Aunt Bev's oatmeal bread today and by Nay, January 04, 2006(#7119 of 13278)
  • It's supposed to get elastic and resistant, and have a by Marya, January 04, 2006(#7120 of 13278)
  • Ok, so it's sort of one of those things that you need a by Nay, January 04, 2006(#7121 of 13278)
  • It might not rise as high or have as firm a crumb, I by Marya, January 04, 2006(#7122 of 13278)
  • One way I learned to test if I had kneaded enough is to by melisub, January 04, 2006(#7123 of 13278)
  • Ok, well I hope it works out! If not, it's not like it by Nay, January 04, 2006(#7124 of 13278)
  • What's light molasses? Less by Marya, January 04, 2006(#7125 of 13278)
  • I have no by Nay, January 04, 2006(#7126 of 13278)
  • I love how molasses smells. by Julie C., January 04, 2006(#7127 of 13278)
  • Ok, now I'm obsessing that I didn't kneed the bread by Nay, January 04, 2006(#7128 of 13278)
  • Don't bother, just knead it more at the next by debby, January 04, 2006(#7129 of 13278)
  • Ok, by Nay, January 04, 2006(#7130 of 13278)
  • One way to check to see if you're done kneading is to by GythaOgg, January 04, 2006(#7131 of 13278)
  • Then I seriously did not knead it enough. Ah by Nay, January 04, 2006(#7132 of 13278)
  • That is a much better description of what I was trying by melisub, January 04, 2006(#7133 of 13278)
  • I had some extra cream to use up and didn't want to make by CalGal, January 04, 2006(#7134 of 13278)
  • Nay it's hard to over knead dough by hand especially for by kas, January 04, 2006(#7135 of 13278)
  • Light molasses just means it's been a little more by J-Ro, January 04, 2006(#7136 of 13278)
  • But a chubby baby, not a bony by Marya, January 04, 2006(#7137 of 13278)
  • Bony tushies are a foreign concept to by J-Ro, January 04, 2006(#7138 of 13278)
  • Me too, but I'm informed they by Marya, January 04, 2006(#7139 of 13278)
  • Yeah, my loaves did not rise as expected. They aren't by Nay, January 04, 2006(#7140 of 13278)
  • How long did they rise by Marya, January 04, 2006(#7141 of 13278)
  • The first rise was almost 2 hours and then the second by Nay, January 04, 2006(#7142 of 13278)
  • And the first rise they doubled? Or by Marya, January 04, 2006(#7143 of 13278)
  • It looked like it doubled but I'm not sure. It wasn't by Nay, January 04, 2006(#7144 of 13278)
  • Yeah, for by Marya, January 04, 2006(#7145 of 13278)
  • Well if these come out as bricks, I may try again by Nay, January 04, 2006(#7146 of 13278)
  • So if I get the hang of all this, can I cheat and use a by Nay, January 04, 2006(#7147 of 13278)
  • Sure. Or you could get a Kitchenaid with a dough by CalGal, January 04, 2006(#7148 of 13278)
  • You can do all the mixing and kneading in the bread by Curie Tournesol, January 04, 2006(#7149 of 13278)
  • Or a scullery by Marya, January 04, 2006(#7150 of 13278)
  • Dough is sufficiently risen when you stick two fingers by J-Ro, January 04, 2006(#7151 of 13278)
  • Oh wow. Wrong. Wrong, wrong, wrong. This is as far by Nay, January 05, 2006(#7152 of 13278)
  • Don't give up, Nay! Try the recipe again. I only by J-Ro, January 05, 2006(#7153 of 13278)
  • Nay you may want to get your hands on a basic bread by kas, January 05, 2006(#7154 of 13278)
  • I second (or rather third) that, Nay. Bread is actually by Curie Tournesol, January 05, 2006(#7155 of 13278)
  • I think that it really needs light molasses too. I by Nay, January 05, 2006(#7156 of 13278)
  • If the molasses isn't specifically "dark" it probably by Alizarin, January 05, 2006(#7157 of 13278)
  • How does bread machine bread taste different? I've never by mimismartypants, January 05, 2006(#7158 of 13278)
  • I think it's tougher inside but the crust isn't crisp. by Anna Trueblood, January 05, 2006(#7159 of 13278)
  • Nay, let me recommend by Crispy Girl, January 05, 2006(#7160 of 13278)
  • I've never made my own bread without a bread machine but by chlucy, January 05, 2006(#7161 of 13278)
  • The best deal for yeast is to buy a bag at Costco. It's by J-Ro, January 05, 2006(#7162 of 13278)
  • Ooooh, I never thought of the freezer. I assumed it by chlucy, January 05, 2006(#7163 of 13278)
  • So, I have a bunch of pears (TWO Harry & David's by JayKay, January 05, 2006(#7164 of 13278)
  • I've made upside-down pear gingerbread and it was by J-Ro, January 05, 2006(#7165 of 13278)
  • Hmm, gingerbread does sound good.I could always by JayKay, January 05, 2006(#7166 of 13278)
  • I think I got the cake recipe from by J-Ro, January 05, 2006(#7167 of 13278)
  • This must be it! Looks easy, except that I need to buy by JayKay, January 05, 2006(#7168 of 13278)
  • Oddly enough, as you wouldn't think there would be two by J-Ro, January 05, 2006(#7169 of 13278)
  • Jake, I have a pear-almond upside-down cake recipe by JennyD, January 05, 2006(#7170 of 13278)
  • It's also possible to peel the pears, halve them, roast by J-Ro, January 05, 2006(#7171 of 13278)
  • Not baking, but you could also poach them in wine and by Marya, January 05, 2006(#7172 of 13278)
  • Well, huh. It was peach and almond cake, by JennyD, January 05, 2006(#7173 of 13278)
  • I poached pears in my leftover sparkling wine from NYE. by Anna Trueblood, January 05, 2006(#7174 of 13278)
  • I'm skipping the poached approach, since DH won't eat by JayKay, January 05, 2006(#7175 of 13278)
  • The best deal for yeast is to buy a bag by Curie Tournesol, January 05, 2006(#7176 of 13278)
  • JK, I have a recipe for a pear bundt cake from the by Decca, January 07, 2006(#7177 of 13278)
  • Does anyone have any pizza dough tips? I can never by barley, January 07, 2006(#7178 of 13278)
  • Let it sit at room temperature for a while if it's by chlucy, January 07, 2006(#7179 of 13278)
  • I have bought dough in tha past, because our little by barley, January 07, 2006(#7180 of 13278)
  • Pizza crust should be looser than other bread by maria, January 07, 2006(#7181 of 13278)
  • Nay's adventures inspired me to bake bread for the first by Marya, January 08, 2006(#7182 of 13278)
  • I own malt by J-Ro, January 08, 2006(#7183 of 13278)
  • I have never heard of malt syrup, but I'm new to the by KerryW, January 08, 2006(#7184 of 13278)
  • It's one of those ingredients that no one but a by J-Ro, January 08, 2006(#7185 of 13278)
  • You can buy it at beer brewing stores, if you have by jaybird, January 08, 2006(#7186 of 13278)
  • Since the recipe included honey anyway, I didn't figure by Marya, January 08, 2006(#7187 of 13278)
  • Fine crumbed and a tiny bit chewy...wow, that sounds by Stephanie D., January 09, 2006(#7188 of 13278)
  • I will post the recipe, if you like. It was very easy by Marya, January 09, 2006(#7189 of 13278)
  • I had a little tea party yesterday. I made Cal's Orange by Decca, January 16, 2006(#7190 of 13278)
  • At BJs the other day they only had a huge package of by chlucy, January 16, 2006(#7191 of 13278)
  • chlucy, the instant yeast I'm familiar with is the kind by rms, January 16, 2006(#7192 of 13278)
  • Well, the newer kinds of yeast you add to the flour, and by Rachel grrl_geek, January 16, 2006(#7193 of 13278)
  • Oh, I don't do anything to the yeast when I make pizza by chlucy, January 16, 2006(#7194 of 13278)
  • Hey, I got insanity rose's bread book. My first one! by CalGal, January 16, 2006(#7195 of 13278)
  • I just got that book too, but I haven't made anything by Rachel grrl_geek, January 16, 2006(#7196 of 13278)
  • Oh, fuck. Not starter. She doesn't like by CalGal, January 16, 2006(#7197 of 13278)
  • Rachel, I think that's what I had last time (the jar by chlucy, January 16, 2006(#7198 of 13278)
  • I just checked the book again, and I'm partially lying. by Rachel grrl_geek, January 16, 2006(#7199 of 13278)
  • Kind of, chlucy. There's the kind of starter that uses by Rachel grrl_geek, January 16, 2006(#7200 of 13278)
  • Oh, thanks for the explanation. I'd love to get more by chlucy, January 16, 2006(#7201 of 13278)
  • instant yeast and rapid rise are the same (and bread by shelley b, January 16, 2006(#7202 of 13278)
  • Bread making is a lot of fun! I wouldn't start out with by Rachel grrl_geek, January 16, 2006(#7203 of 13278)
  • I've made bread before and have generally solid results. by CalGal, January 16, 2006(#7204 of 13278)
  • Yeah on the underbaking. I made the same recipe as the by Marya, January 16, 2006(#7205 of 13278)
  • You can do crusty breads so easily at home. You have to by Agnes Day, January 16, 2006(#7206 of 13278)
  • I know you can get the crust. It's the chewy texture by Marya, January 16, 2006(#7207 of 13278)
  • Agnes, I've done that. It works! I think I used too much by LanaBonna, January 16, 2006(#7208 of 13278)
  • Chewy bread is always from a starter, whether sour or by Agnes Day, January 16, 2006(#7209 of 13278)
  • I've made great pizza doughs and foccacia. But those are by Marya, January 16, 2006(#7210 of 13278)
  • So are most Italian breads. I forgot to mention that. by Agnes Day, January 16, 2006(#7211 of 13278)
  • P. is baking, baking, baking. He makes two kinds of by Cassandra Bigtooth, January 16, 2006(#7212 of 13278)
  • even with a stone and spritzing and other techniques, I by shelley b, January 16, 2006(#7213 of 13278)
  • Cal, the stud muffin in IR's book is very good and I bet by Curie Tournesol, January 16, 2006(#7214 of 13278)
  • I've managed to make a fab chewy by chlucy, January 17, 2006(#7215 of 13278)
  • Do you have a pizza by Curie Tournesol, January 17, 2006(#7216 of 13278)
  • My mom has one and I have a vague memory of using it by chlucy, January 17, 2006(#7217 of 13278)
  • Cal, you so need to make IR's ring with prosciutto and by Crispy Girl, January 17, 2006(#7218 of 13278)
  • I just wanted a book that made normal, everyday thread. by CalGal, January 17, 2006(#7219 of 13278)
  • The prosciutto and parm ring sounds delicious. Hubby is by chlucy, January 17, 2006(#7220 of 13278)
  • Cal, Mr. Paw loves the ciabatta recipe in that book. by tigrpaw, January 17, 2006(#7221 of 13278)
  • I don't know the IR book, but have heard very good by Brigit M, January 17, 2006(#7222 of 13278)
  • Chlucy, buy by CalGal, January 17, 2006(#7223 of 13278)
  • Brigit, I can find any number of bread recipes. I just by CalGal, January 17, 2006(#7224 of 13278)
  • Cal, check the Betsey Openneer book I linked earlier in by Crispy Girl, January 17, 2006(#7225 of 13278)
  • Christ, I don't want another fucking book. I don't by CalGal, January 17, 2006(#7226 of 13278)
  • Oh, go read the damn book. There's a shitload of by Crispy Girl, January 17, 2006(#7227 of 13278)
  • Naw. This discussion has put me right off it. It's by CalGal, January 17, 2006(#7228 of 13278)
  • Cal, give some of the plain recipes a try. Mr. Paw's by tigrpaw, January 17, 2006(#7229 of 13278)
  • Okay, I'll see if I can get something from by CalGal, January 17, 2006(#7230 of 13278)
  • Just plan for the three-day thing. Mr. Paw (like me) is by tigrpaw, January 17, 2006(#7231 of 13278)
  • You can make biga (starter that is just for flavor) in by J-Ro, January 17, 2006(#7232 of 13278)
  • Responding late to say no, don't give up on the IR bread by AnneS, January 17, 2006(#7233 of 13278)
  • After looking over the IR book, I'd still recommend my by Rachel grrl_geek, January 17, 2006(#7234 of 13278)
  • You know, Cal, it'd make things a lot easier if you'd by Curie Tournesol, January 17, 2006(#7235 of 13278)
  • I didn't realize that some people's by Brigit M, January 17, 2006(#7236 of 13278)
  • Because bread, it's the food of by CalGal, January 17, 2006(#7237 of 13278)
  • Fine--*I* will bake Spawn a stud muffin and fedex it to by Curie Tournesol, January 17, 2006(#7238 of 13278)
  • Why should bread be any by Marya, January 17, 2006(#7239 of 13278)
  • I have and really like it. But did not dare recommend by kas, January 17, 2006(#7240 of 13278)
  • Yes, but I learned to bake bread from the Laurel's by melisub, January 17, 2006(#7241 of 13278)
  • Does Tassajara have white bread or anything like by Marya, January 17, 2006(#7242 of 13278)
  • I can't remember but I doubt by kas, January 17, 2006(#7243 of 13278)
  • I've heard that James Beard's "Beard on Bread" is by Alice CK, January 17, 2006(#7244 of 13278)
  • I've had Beard on Bread for 30 years and have kind of by J-Ro, January 18, 2006(#7245 of 13278)
  • I should say though that I also find by Alizarin, January 18, 2006(#7246 of 13278)
  • There is too much good bread around to by Brigit M, January 18, 2006(#7247 of 13278)
  • Tassajara has a basic method that can be used with any by Cassandra Bigtooth, January 18, 2006(#7248 of 13278)
  • My friend's birthday is next week and she's requested a by LanaBonna, January 18, 2006(#7249 of 13278)
  • There are a bunch posted in the Only Recipes thread. I by J-Ro, January 18, 2006(#7250 of 13278)
  • I was just reading the Devil's Food recipe. I'll try by LanaBonna, January 18, 2006(#7251 of 13278)
  • Be aware that it's a whole lotta cake. Not that there's by J-Ro, January 18, 2006(#7252 of 13278)
  • Well, it will be eaten at work so I have no doubt the by LanaBonna, January 18, 2006(#7253 of 13278)
  • the recipes are okay, but the by Curie Tournesol, January 18, 2006(#7254 of 13278)
  • I'm going to make a roll cake (a giant ho-ho) for my by snakey, January 21, 2006(#7255 of 13278)
  • I've never rolled a warm sponge. I have no opinion about by Agnes Day, January 21, 2006(#7256 of 13278)
  • 1) Yes but don't chill it.2) I don't think by Kirsten B., January 21, 2006(#7257 of 13278)
  • Can someone explain about the thing about tapping the by Johnette, January 21, 2006(#7258 of 13278)
  • In what context? Tapping a cake pan full of batter by J-Ro, January 21, 2006(#7259 of 13278)
  • In the context of how to know when a loaf of bread has by Johnette, January 21, 2006(#7260 of 13278)
  • You don't tap the pan. You tap the bread. Remove the by J-Ro, January 21, 2006(#7261 of 13278)
  • It's actual loaf you tap, and you do it to hear if it by Agnes Day, January 21, 2006(#7262 of 13278)
  • Or what J-Ro said. by Agnes Day, January 21, 2006(#7263 of 13278)
  • I'm making the cakes for a double birthday celebration by melisub, January 21, 2006(#7264 of 13278)
  • They never poof as much as muffins, do they? I notice by J-Ro, January 21, 2006(#7265 of 13278)