JanKK

Jen, try some of those gel heel pads in your shoes. I found they really helped (along with wearing really good shoes). They do take some getting used to and you may have to try a couple different kinds before you find the right one.

I this also a copper pan, Andie? And did you find it on their website or in a store? I went to the website, but can't seem to find this. thanks! --Jan

Happens to me too. But I've always attributed it to my making larger or smaller sizes (especially with cookies) than the recipe states.

Thanks, Trish ...I would appreciate any advice she can offer. It may well have been my monkeying with the quantities ...although I tried to increase everything equally. I also may not have baked it long enough ...it said 40-50 minutes, I baked it 40. I get nervous when I smell burning edges and it seems to LOOK done ;) It really did have a very nice flavor and I wouldn't mind trying again!

Well, it would seem so, wouldn't it? However, Yard's recipe for plain "Lemon Curd" does have lime juice in it. Her variation recipe for "Lemon-Lime Curd" also has lime zest in it. (and even without whipping, it's the best I've tasted)

It's certainly possible. Although I did add an extra egg and flour and sugar too. It did have a great flavor ....it just looked nasty. Of course, I was most annoyed with the whole thing ...so I pitched it. The people at work said I shouldn't have done that .....they would've been happy to just dig in with a spoon ;)

Nope...I used the recipe Trish posted. And it appears I must've done something wrong .....because I just went to cut a piece and it's more like Rhubarb soup than Rhubarb pie :::sigh::: Tasty --but did not set up at all :/ Oh well...back to the drawing board. (or should I say the cutting board? ;)

OK......I'm thinking along the lines of Chocolate Marshmallows. Have you ever done that, Neil? Would it be reasonable to substitute 1/2 cup of melted chocolate for the Strawberry puree? Or am I crazed and not thinking properly??

Hmmmmmmmm...........I may have to change my mind. I made the Lemon Curd from Sherry Yard's book tonight and it is fantastic. Maybe it's the lime juice? I don't know ...but if I keep "tasting" it, it's gonna be gone before you know it. I did make it with the optional extra butter (1/2 cup instead of 1/4).

And Adele ...attractive isn't everything ....if it tastes good, that's what counts!

Well, here's the results of the Rhubarb Cream Pie. Pie plate size wasn't listed in the recipe and I think I used one slightly larger than standard, because 3 cups of rhubarb just wasn't enough. So ...I added another 1 1/2 cups and more filling :) Tried a lattice crust (just because I'd never done one) and it didn't turn out too bad ....except the cream filling bubbled a little between the lattices and made little warts :) And then, of course, because I used the bigger plate, my pie ring wouldn't fit and the edges got a little dark. Of course, the real proof will be tomorrow when we eat it ....stay tuned! ;)

Samaki ....we may have a winner already ;) That's the recipe I use also and it's the best I've found so far. I do have Sherry Yard's book, so may try that one as people have said it's a good recipe.

Well, I can tell you what I'm baking tonight ;) ......a friend just brought me a bunch of fresh rhubarb from her backyard. Going to try one of the pie recipes from the recent rhubarb thread :) :)

Annie ...thanks for sharing your story and your pictures!! We wanna see more!! All the cakes are gorgeous .....but that book cake?? That is absolutely incredible! If you hadn't told me that was a cake, I would've believed it was a stack of books!! And I'm right there with ya Mktye ---I can make cakes that taste good and could probably learn better decorating skills if I put my mind to it --but I haven't got one iota of that incredibly creativity and artistry.

Thanks, Chromedome ---I appreciate the instructions and am ready to venture into the semi-known! And Trish ...thanks for posting your recipe as well.....gonna have to try that one too. --Jan

Chromeome --any chance you'd like to share that Rhubarb/Pastry Cream pie recipe??? It sounds awfully good!! Thanks, --Jan

Been there, done that!! Sorry your bread didn't turn out, Seth ----but thanks for the laugh!! :)

Hey ...I'm gettin' there! It took 3 days to make the bread ...you think the pictures should be any quicker???? ;) (And yes ....my dough did look like that ;) So .....here's the Fruit Focaccia picture .... I brought it to work this morning ---didn't seem to go over horribly well. I thought it was pretty tasty --but I don't know that I'd do it again. Happy Baking! --Jan

(Welcome, West Burber.) Well damn! Went to the BookZeller today and somebody had already snapped up that copy of the Time Life Candy book. Ok ....who bought my book???? (And thanks for the Welcome, Maggie. I live in Aurora :)

Hey ........even better, get the bigger one if you can afford it and have the space!! Especially if you plan to use it to make bread --- or for double batches of anything. I graduated to the KA Custom Edition with 6qt bowl about a year ago ......best money I ever spent!

Yep........mine is in the pan on the counter doing it's final rise. It is definitely NOT something you just throw together ;) And there's a helluva lotta fruit in there. I bought a couple bags of fruit at the store .....then actually READ the amounts --it's a total of 20 ounces of dried fruits. Soooo.....I've got the "assorted" fruit focaccia ---cranberriers, cherries, dates, peaches, and apricots And by the way .......anybody who tells me to BUTTER my PLASTIC WRAP needs serious help at the school of reality!! I have enough damn trouble getting the plastic wrap off the roll and onto the pan without trying to BUTTER it. Can you say "cooking spray"??? Here's hoping it's worth all the work and tastes fabulous! And even if not --it was a new experience --and that's what we're all about, right?? ;) --Jan

Sooooooooooooo.......did you buy it Maggie?? Cuz if you didn't ....I know exactly where that is and will buzz right over there to pick it up!!

Ditto. I'm in too ....but may not get to it until middle of the week. How about cherries instead of the cranberries, Seth?

Actually, I just tried freezing dough for the first time ---and it worked great! I made the White Bread from the Baking with Julia book --did the first rise and the shaping, then wrapped the shaped loaf in plastic wrap, then a freezer bag and froze it. Took it out, let it defrost and rise and then baked. It didn't rise quite as high as the never-frozen loaf, but it was still a very nice loaf of bread and the flavor was good. The only thing I would do differently next time would be to wrap the dough in plastic wrap and then put it in a bread pan and freeze. Then remove from the pan and put in a freezer bag for longer storage. The dough actually rose a little while freezing and when I took it out, it wouldn't fit in the bread pan! ;) You wouldn't have this problem if you were making rolls.

The "Skuse's Complete Confectioner" Book does not appear to be available yet - scheduled release date according to what I see is September of this year. Price is $110. Sounds like a good book .....but I know I don't make enough candy to justify that cost! ::sigh::