amyd

Thank you all for the wonderful suggestions. I've been eating at least a cup of them a day since I first posted. I've got to narrow down the choices of what to try to make this week - it will be really tough!!!

We just came back from a pick-your-own farm stand and have a TON of raspberries. Other than eating them straight or with cream, does anyone have suggestions for a home baker?

Are you bringing it yourself or do you have to ship them (i.e., they have to stay really fresh for a few extra days)? My favorite party cookie for unsophisticated tastes is a whoopie pie from Carole Walter's All American Cookie Book. They are very tasty and lots of fun! One note on her recipe, though, make the cookies half the size she suggests; they are very filling. PM me if you want more information.

What about freezing them for later use? I've heard it's done, but never tried. Has anyone had success?

I think the pleats are done using buttercream piped with a flat tip like the reverse side of something to do a basketweave with (maybe a 2B?). I agree with the above poster - buy those flowers or use fresh; they look very intricate.

Anthony's chili is the best around! I don't think that he has a solid recipe since it changes slightly each time. There is a secret ingredient, though: bacon

I just love this blueberry crumb cake!!! It just overflows with blueberry goodness. From the August 2003 Gourmet: 3 cups all pourpose flour 1 cup plus 2 tbls sugar 2 tsp baking powder 3/4 tsp baking soda 3/4 tsp salt 3/4 tsp cinnamon 1/4 tsp nutmeg 1-1/2 sticks plus two tbls cold unsalted butter, cut into 1/2-inch cubes 2 large eggs, lightly beaten 1 cup sour cream 1-1/2 tsp vanilla 3 cups fresh blueberries 375 degree oven Whisk flour, 1 cup sugar, baking powder, baking soda, salt, cinnamon & nutmeg in a bowl. Blend 1-1/2 sticks butter into flour until mixture resembles coarse meal. Transfer 1-1/2 cups flour mixture to another bowl for crumb topping. Add remaining 2 tbls butter and remaining 2 tbls sugar to crumb topping, then blend until large lumps form. Whisk eggs, sour cream and vanilla, then add to remaining flour mixture, stirring until just combined. Fold in blueberries and spread batter into buttered 13x9x2 pan. Sprinkle batter wthe crumb topping. Bake 40-45 minutes.

The same thing happened to me the other day and there was no way to repair it. I took my eyes off of it for a second and think the cream cooked a touch too much. I kept a much closer eye on a second batch I made that day and there was no problem.

What's wrong with going out twice in one week? Anthony and I eat out at least as much every week. I'm sure whatever Thursday you choose, we'll be there!

We use a pizza stone. It is always kept in the bottom of the oven when not being used to add mass which has really helped even out temperatures for baking everything else.

I've found that insulated baking sheets do not allow for a good crisp on the bottom of the cookies; maybe it's something to do with the air in between (???). I use sheet pans with silpat. My oven temperature runs cool, so I usually have to bake a bit longer than the recipe calls for. I agree with the above posters - "invest" in a thermometer.

I have that book and there is not a Chinese cookie recipe in it. It is a FABULOUS cookie book. I make her black and white cookies for friends and get rave reviews.

They just happen to be called Chinese cookies. They are some kind of plain cookie, but have a giant dollop of chocolate on the top. I see them at bakeries next to the black and white cookies. I'd love to know the recipe as well.

OK, let's try this link... http://www.amyanthony.com/VillageGreen.htm

Well, we finally finished the film on the disposable camera and I figured out how to work our usually noncooperative scanner! What I can't figure out, though, is how to post the pictures right here, so follow this link to the slide show. As you can see, there were many empty glasses and many drunk people... Sorry - it's not working just yet... Technical difficulties