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Pat W

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  1. Manhattan Lawyer, Those look amazing. (All of them!)
  2. I've been reading this magazine religiously for years... how could I have missed those? Your photo is wonderful, too wonderful actually... I'll be dreaming about them tonight....
  3. This sounds intriguing. I've never simmered anything in olive oil before. It's not often that I can't imagine how something will taste, but I'm mystified. It's going to be fun to try this one. I hadn't checked this thread for awhile & I see that I'm missed some great stuff...
  4. That's beautiful! You've inspired me! I've just gotten the Heritage pan & was wondering what to try first in it.... Looks like it'll be The Coconut Tea Cake...
  5. Thanks very much for that link. Your photo looks scrumptious!
  6. Sugar Plum that looks delicious! I've been away from the forum for awhile, & am delighted to find that this thread is active again. Isomer, that apple tart is gorgeous! And I wish I had one of Joe's Cinnamon Square right now. Thank you everybody for re-inspiring me.
  7. Wow! How in the world do you get fresh oysters, not to mention, pecan smoked bacon in Bismarck? And on a more serious note, I hope you got through the blizzard OK. Every time I'm about to complain about the miserable cold here, I think of North Dakota and stop whining. pat
  8. ← It's not nice to make people cry, you know.
  9. I just noticed that most of this thread is four years old (and I'm delighted that it has been resurrected). Andiesenji mentioned Hudson Cream Flour and I'm wondering if she still likes it as much now as she did four years ago. I checked out her link to the company and it looks very promising. pat
  10. Hi Lindacakes, I'm not Helen, but I've been looking for a really good fruitcakey cookie. Could I get those recipes too? pat ← I'm not Lindacakes, but here's my recipe for Fruitcake Cookies. It's in the wonderful Christmas Cookies thread. Fruitcake Cookies ← OK, folks. How's this for a senior moment? After misplacing this recipe, I managed to forget that I made them last year. They were, I might add, a huge success. So I highly recommend them. Sigh.... If only I had realized I was going to need all those brain cells back in my misspent youth, I might have taken better care of them. pat
  11. Hi Lindacakes, I'm not Helen, but I've been looking for a really good fruitcakey cookie. Could I get those recipes too? pat
  12. I finally made the Double Apple Bundt cake last night It really does benefit from sitting overnight. It's good (I think I would have preferred it without the lemon glaze), but I have to admit that the all in one holiday bundt cake is still our favorite. Now having given this lukewarm review, I find that it's already half gone. I noticed this because I just snuck in the kitchen to cut another teensy, little slice. Pat
  13. Thanks to this thread, I made the red chili enchiladas last night. They were terrific. At the end of the meal, my husband asked somewhat anxiously, "This is going into your permanent recipe file, right? You're not going to lose it, right? pat
  14. Pat, the original recipe calls for a greased pan, I just threw the silpat in to keep from having to wash the pan, though you still have to wash the silpat so it's really a moot point. I haven't used parchment because of the stirring. The silpat keeps down, but I thought the parchment would tend to buckle, etc. so I didn't try it. If you opt for the greased pan, you should have relatively easy clean up. The sugar and eggwhites make a shell that's hard to clean if you don't grease well. They're worth making just for the smell. Kind of gets you in the mood for the holidays. ← The stirring, Of Course! (Slaps head with hand.) Thank you! These really sound wonderful and perfect for adding to goodie gift bags at Christmas. Thank you for posting the recipe. Devlin, I apologize for this thread drifting off course. pat
  15. Highchef, that sound's really interesting. Even though the last thing I need is another food addiction, I'm going to give it a try. Can anyone think of a reason I shouldn't bake them on parchment, rather than a Silpat? pat
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