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Pat W

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Everything posted by Pat W

  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
  16. If you are bringing anything to a brunch, you might consider the Holiday All in One Bundt Cake. I found myself making it several times over the holidays last year. Even though it was most likely designed to be a dessert, we think of it as a lovely winter coffee cake. With a cup of hot coffee, it's a perfect way to start a snowy morning. pat
  17. I didn't realize how much I was craving these until you reminded me. Zero baking has gotten done around here this summer, but now that the leaves are falling and there is a nip in the air, it's definitely time to start hanging out with Dorie again. Now I know just where I'll start!
  18. Inspired by this thread, I started my jar last January 10th. The vanilla beans, a lot of them, have been soaking in the vodka for almost 8 months. I finally tested it this morning by stirring a teaspoon of it into a small glass of milk. It has a lovely flavor. In fact, I may have to mix a little of it in with my milk forevermore. So what should I do now? There was some talk earlier about mixing it with simple syrup or agave syrup. (It just so happens that I now have a small bottle of agave syrup.) The problem is that I have absolutely no understanding of what the ratio of syrup to the vanilla should be. Should I strain what ever I pour off through a coffee filter? I can't say that I really mind the little black grainy things, but maybe others might. I would like to share some of this lovely liquid with my daughter & daughter-in-laws, so I want to make sure that I'm doing it right. Any advice would be most sincerely appreciated. pat
  19. This sounds wonderful but I am confused. Is Tehina paste the same thing as the Tahini we get here in the U.S.? pat
  20. You won't regret it! Don't forget to come back and tell us what you baked. Regrettably I haven't done much (ok, ok, any ) baking this summer. Moving our bookstore pretty much took over our lives here, but the recent posts have inspired me to sit down and thumb through the book again. It's a wonderful book and I'm starting to feel the tiniest stirrings of desire to bake again. pat
  21. Thank you to you both! Chewy sounds good, not too sure about rubbery. Does it have a flavor of its own or is it more like tofu or paneer in taste? So far I'm intrigued, although since I'm in the US, I suspect its going to be quite a challenge to find. pat
  22. Thank you for that link! I hate to admit this, but I know nothing about Halloumi cheese other than (after a fast Google search) that it's from Greece and you can grill it. Can you tell me anything more about it? pat
  23. Thank you! That photo should be on the cover of a book. The tacos look exceedingly tasty. Between the photo and your description, I can work it out. I hadn't seen Fat Guy's mushroom technique before, thanks for including the link. I've also been wondering what Chris ended up doing. pat
  24. Could you point me in the direction of that recipe? I've not run into it in the past and it sounds right up my alley. pat
  25. Oh that looks so good! If you lived a little closer, I'd be on your doorstep hoping for a piece. pat
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