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Love the look of that apple kugel. Would you be willing to share the recipe?

That looks scrumy. It looks like you didn't do the steam thing. I wonder how it would work with a bowl of water to create the steam.

Nice job, I've been meaning to make one perhaps with a few nuts to make it healthier.

I second that, looks incredibly rich.

Nice job and yes it looks like the traditional Stollen. I have made it in the past with a bunch of marzipan.

My post Thanksgiving dinner dessert. Apricot Frangipan tart.

Somebody on every street has a lemon tree, so maybe lemon leaves will work.

I will be waiting with baited breath.

Can we make it for less and taste damn close?

Do you think frozen would be just as good, if they don't have fresh at this time of year?

Do you mind giving me the name of the Asian market? I don't think there are a lot of Asian markets in town, but if you think it is a common product I will just drop in at the closest Asian market when I make a TJs run. Thanks

David, where are you buying the leaves?

Okay I see now. I thought you were buying them separatly and I was adding it all up and I just couldn't see buying it that way . I see the mixed glazed peel is more reasonable, so I think I will jump on it and purchase some. Do you think I should make the fruitcake this year to be eaten the following year, or consumed this year?

Didn't that cost a small fortune?

What fruits exactly did you purchase for your cake?

Was just hoping there was a healthier version. I could just buy a bunch of dried fruit and chop them up, but it does get pricey when its all said and done.

Isn't that supposed to be "palacsinta"?

Looks great, I love the brioche dough style buns.

The top picture of you is so cute

Our palacsinta was with jam and walnuts, my favourite is walnuts and apricot jam. Also very tasty is a bunch made with cottage cheese and sugar baked in the oven with cream.

Well, my mom used to make a plate with either poppyseed (Makos teszta) or ground walnuts. This nuts are mixed with sugar and mixed with the cooked noodles. I preferred the walnut version and this was not a side dish or a dessert dish, it was the main dish - can you imagine? Hungarian dishes are quite varied and at the same time quite simple, based on the reason people used their imagination on what was readily available namely poatoes, poppies, eggs, flour, sour cream, chicken, paprika, and pork.

Have you had poppyseed with noodles?

My mom made those quite often along with poppyseed versions. I preferred the walnut bejgli because she would add some raisons and some apricot. I am waiting for the opportunity to make some.