rosejoy

I've purchased many, many used cookbooks on half.com and ebay. A few on Amazon. I tend to use Amazon for new release cookbooks and one of the others for older books. Now, I've found myself in need of divesting myself of a number of them, and like Fat Guy, unsure of what to do with them, and dreading the process of listing and shpping.

Thank you for the tip. They don't list the Princess Cake on their menu but I've sent them an email to see if they can help.

I love, love, love the traditional Princess Cake/Princess Torte - it's a white layer cake with some raspberry filling, layered with pastry cream, whipped cream domed on top and covered with tinted marzipan. Do you know of any bakery in the Portland area (or baker) who makes this cake? I tried making one myself but it didn't turn out so well )-: I'm in Beaverton but will travel for Princess Cake.... A cake that looks something like this:

All glass bakeware, such as Pyrex, needs to be baked at a temperature about 25 degrees below the temp specified by the recipe. My guess is that your brownies were just over-baked.

Thanks for the heads-up, A. Steve. I bought cream cheese last night and am planning on baking the rolls this weeekend, and I'll incorporate some of her techniques as well. We'll see how they turn out and I'll try to post a picture (if they look at all decent ) Happy baking weekend to you R.J.

I'm in the market for a Belgian waffle iron/maker and am hoping I can get some recommendations of units that folks here have used and liked or didn't like. I have a VillaWare heart-shaped regular waffler that's gotten light-to-moderate use for 8 or 9 years now that I'm happy with - it works fine and produces thin attractive waffles. Now I'm yearning to tackle Belgian waffles so I need a new machine. I purchased a flip-maker about 5 years ago from QVC (can't remember the brand) that broke on its 3rd use and immediately went back. I've looked at the home flip waffle makers on Amazon and some other sites and see that negative reviews run about 1 out of 3 for the VillaWare, Waring & Cuisinart makers with the biggest problem being that the machines tend to blow a fuse and stop working after a very few uses so that makes me a somewhat leary of them, but other than that the reviews are quite positive for them. Presto makes a flip machine that's a little different and less expensive that has very good reviews. What waffle maker do you have? Is it a flip maker or regular? Is there a real benefit to the flip makers? I live alone and don't need a commercial unit. What can you recommend? Thanks for your advice, I'm looking forward to great belgian waffles in the very near future!

Hiya, Aloha Steve, I'm thinking about trying these and wanted to ask you a question about the liquid quantity in the recipe. I got the recipe from the Saveur website since the link in the thread didn't work for me. The ingredients list includes only 1/2 milk, but the instructions say to proof the yeast in 1/4 c water (which isn't included in the ingredients list). Is that what you used when you made yours? Was that 6 oz of liquid sufficient for your dough (seems skimpy to me, I'd expect something more along the lines of 7 - 7.5 oz liquid for the amount of flour in the recipe). Can you share whether the recipe worked out fine for you as written, or whether you needed to make adjustments to either the liquid or flour? Thanks... yours look outstanding and I can't wait to give them a try.

Jay - Re: your post at http://forums.egullet.org/index.php?/topic/40358-homemade-marshmallows-recipes-tips/page__view__findpost__p__1405147 Thanks and thanks again for the your utube videos! I'm late to the marshmallow party and just started reading this thread a couple days ago - your videos helped a lot in putting real-life pictures to the process. They're wonderful and oh! so helpful.

Jay - Re: your post at http://forums.egullet.org/index.php?/topic/40358-homemade-marshmallows-recipes-tips/page__view__findpost__p__1405147 Thanks and thanks again for the your utube videos! I'm late to the marshmallow party and just started reading this thread a couple days ago - your videos helped a lot in putting real-life pictures to the process. They're wonderful and oh! so helpful.

I use the "Basic Soft Sandwich Loaf" recipe from Rose Levy Berenbaum's "The Bread Bible." It makes the most flavorful white bread loaf/dinner rolls I've ever had the pleasure of eating. Great texture, great flavor. It's about a 2-day process of making a sponge, retarding it, mixing the dough and retarding again before finally shaping & baking the loaf, so it takes some planning.

Chocolate coated strawberries? or other fruits like dried pineapple, glazed apricots half-dipped in chocolate, etc? A little round of white chocolate with 2-3 fresh raspberries embedded? (It's a spring-like weekend here, you can tell where my mind is today!) Some nut bark? Chocolate coated cashews?

Why would you add baking soda to your sourdough starter?

To convert recipes calling for instant yeast to active dry yeast, multiply the quantity by 1.25 Have fun with BBA, lots of great stuff there. BTW, 120 degrees F is a little bit warm for proofing yeast, you take a risk of killing off some yeast cells at that high a temperature. Try to keep it to about 112 - 115 F, you'll be safer there.

To the inverse situation, in the US I've seen quite a few recipes that call for the use of Lyle's Golden Syrup, and bakers have recommended to me to substitute corn syrup for it, saying that the biggest difference you'll notice is that the Lyle's Golden is not as sweet as corn syrup and has a bit more complex flavor. I think you would be quite safe simply substituting Lyle's Golden for corn syrup measure for measure.

Here's the one I use, it's a variation of a Maide Heatter recipe. Pots de Creme au Chocolate 2 c heavy cream 6 - 8 oz semisweet chocolate, chopped 6 large or extra-large egg yolks 2 tbls sugar pinch of salt 1 1/2 tsp vanilla extract Pre-heat oven to 325 degrees F, tray in center Stir the egg yolks slightly (do not beat until foamy) Scald the cream, stir in the sugar pour over the chocolate, stir until melted and smooth in a double-boiler over simmering water. Temper the eggs with a little of the chocolate mixture, Add the tempered eggs back into the chocolate mixture and stir in the vanilla. Return to the double boiler and stir constantly over low heat to slightly thicken, about 3 minutes. Pour the mixture through a fine-mesh strainer into a pitcher and fill your cups, leaving about 1" headroom. Place in a bain-marie, put in the oven and cover with a cookie sheet or foil. Bake 22 minutes, should be somewhat liquidy in the center when removed from the oven. Cool at room temperature and then refrigerate for a few hours. They should firm up as they chill. Serve as is or with a dollop of sweetened whipped cream. Makes 6 or 7 2.5 - 3 oz servings. The original recipe called for only 4 oz chocolate. I use Callebout's semi-sweet and like 6 - 7 oz of chocolate best. It's rich, smooth and satin-y, utterly delicious and not hard to make.