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Sugar Cane syrup

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125 replies to this topic

#121 Suzi Edwards

Suzi Edwards
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Posted 21 January 2003 - 03:50 PM

thank you, thank you, thank you. i knew egullet would help.

the recipe was from "food and travel" magazine. the description was really short and i remembered thinking it seemed odd there was no water in it. it's a great magazine, but they push all the recipes to the end and it's more about nice photos...i guess i should have checked online instead of throwing it all away.

right, round two with your suggestions incorporated this weekend.

will report back!
Suzi Edwards aka "Tarka"

"the only thing larger than her bum is her ego"

Blogito ergo sum

#122 ranitidine

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Posted 23 January 2003 - 07:45 PM

I'm looking forward to your results. I type this as I am finishing a bottle of Brooklyn Black Chocolate Stout.

#123 maggiethecat

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Posted 23 January 2003 - 10:49 PM

Ah, the LCBO's glossy cooking mag. One of the better ways to waste the taxpayers' money. When I visit my parents I always pick up a copy.

The recipe sounds interesting. Please let us know.

Margaret McArthur

"Take it easy, but take it."
Studs Terkel


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#124 heyjude

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Posted 24 January 2003 - 09:09 PM

Marlene, when I used to bake cheesecakes for restaurants, one of the favorites was a Beer-Cheddar NY style. There are many variations. I think, it would be easy to find a recipe on-line or PM me for my recipe. The beer taste is subtle, but it also adds to the texture.
Judy Amster
Cookbook Specialist and Consultant

#125 stellabella

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Posted 25 January 2003 - 11:28 AM

i use my "standard" skillets--they're 10"

maggie, yes, wedges.

suzanne--the dough is really stiff. spread it out on a piece of foil to about 10 inches then fold the foil up--this is just a suggestion--i think it would work--check them as they bake to see the sides aren't over-browning.

#126 hjshorter

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Posted 26 January 2003 - 09:08 AM

I made these last night and they're half gone already. Delicious!
Heather Johnson
In Good Thyme