ncorrigbl

Thanks!

Every time I've made the jellied kind, it is too soft. I want to be able to mold it in a pretty ring and slice that sucker!

I am looking forward to Thanksgiving and planning my menu. One daughter is vegan, and il like to make clear cranberry jelly (like the can!) but without gelatin. I have apple pectin, but don't know how to properly use it. Any help would be hugely appreciated Thanks Heather

I tried their chocolate for bark last year, but it wound up bending rather than snapping into pieces. Maybe my technique was to blame. I don't believe they have white chocolate, though.....

Hi all! I'm on Long Island, NY, looking for a source of good chocolate and white chocolate that wont break the bank. Need it for Christmas confections (peppermint bark, coating caramels, etc) and refuse to use the melting wafers available locally (Merkens and Wilton). Suggestions? Thanks, Heather

Hi I'm Heather!! I am a total novice, but would LOVE to be added to the maybe list, along with my +1. I will put in a request for the day off tomorrow. Like Patti, I am a registerfed nurse, and love making candies. I have been limited so far to brittles, caramels, and marshmallows (thanks, Nightscotsman!!). I would LOVE to learn about tempering chocolate, and pulling sugar sounds like a great idea. What kind of equipment do participants need to bring? Thanks, and I'm SO excited to meet you all Heather

A quick Amazon search showed either 70% sorbitol solution or sorbitol syrup. Any suggestions will be appreciated! Thanks again Heather

Was the lecithin liquid or granules? I found both at the local health food store. Still looking ofr Sorbitol, though! Thanks HEather

NY, Honeycrisp when available. The season is short, but during it I eat about three per day!

Late to ship gift from my fabulous sister, a gel pro mat for the floor and a replacement for my lost bread knofe!! Woo hoo!!!

Any Carribean or West Indian market will have Burnt Sugar in a jar, which, when you look at the ing. list, is caramel coloring. Good Luck Heather

Probably a pulled pork. I'm thinking I need the oven on all day (even so, I will still be feeling the single degree weather)!! I am thinking today may NOT be the day to try homemade yogurt, as nowhere in my house will be warm enough! (No pilot light) Crock pot? Maybe......

Must try this recipe!!! Hitting up the health food store tomorrow!

I tried about six different yeasted cinnamon roll recipes and this one is the one now I use every Christmas morning! I fill them with my own combination of brown sugar, cinnamon, honey, and raisins. YUM! Granny Foster's Refrigerator Rolls 1/2 cup warm water (105 degrees F to 115 degrees F) 1 (1/4-ounce) package dry yeast 1 tablespoon sugar 2 cups milk 11 tablespoons unsalted butter, plus more for baking sheet 1 teaspoon salt 6 to 6 1/2 cups all-purpose flour, plus more for kneading 1 tablespoon vegetable oil If you are using this dough to make either the sticky orange-coconut pinwheels or the killer pecan sticky buns, proceed directly to those recipes after Note. Combine the water, yeast, and 1 teaspoon of the sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes. Meanwhile, heat the milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and the butter has melted. Be sure not to let the mixture become hotter than 115 degrees F, or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until the mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour. Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes. Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe. Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes. Note: If you are using this dough to make either the sticky orange-coconut pinwheels or the killer pecan sticky buns, proceed to one of the following recipes. Preheat oven to 375 degrees F. Lightly butter a baking sheet; set aside. Melt remaining 3 tablespoons butter; set aside. Working with 1 piece of dough at a time, roll out on a lightly floured work surface until 3/4-inch thick. Using a 2 1/2-inch biscuit cutter, cut out about 2 dozen rolls. Place rolls on prepared baking sheet, and let rise until rolls have doubled in size, 15 to 20 minutes. Brush tops lightly with melted butter. Repeat with remaining dough. Bake until golden brown, 15 to 20 minutes. Serve immediately. Killer Pecan Sticky Buns: 1/2 cup (1 stick) unsalted butter, softened 3/4 cup raisins 1/2 cup bourbon 1 teaspoon ground cinnamon 1 1/4 cups firmly packed light-brown sugar 1/2 cup honey 1/2 cup chopped pecans 1/2 recipe Granny Foster's Refrigerator Roll Dough (recipe above), prepared through Note" Butter a 9-inch round glass baking dish with 2 tablespoons butter; set aside. In a small bowl, combine raisins and bourbon, and let soak until plumped, about 20 minutes. In a second small bowl, combine cinnamon, 1/2 cup brown sugar, and remaining 6 tablespoons butter; set aside. In a third small bowl, combine remaining 3/4 cup brown sugar, honey, and pecans. Spread mixture evenly in prepared baking dish; set aside. Roll dough into a 12 inch by 6-inch rectangle about 1/4-inch thick. Spread the brown sugar and butter mixture evenly over dough, leaving a 1-inch border. Drain raisins, and sprinkle over brown-sugar mixture. Beginning with the long side of the dough, roll into a log. Place the log, seam side down, on a clean work surface. Using a sharp knife, cut the log crosswise into 1-inch-thick slices. Transfer slices, cut side down, to prepared baking dish (the slices should fit snugly). Set aside in a warm place, and allow to rise until slightly puffy, 20 to 30 minutes. Preheat oven to 350 degrees F. Place baking dish on a baking sheet with sides and bake until a cake tester inserted in the center comes out clean and the buns are golden brown, 45 to 50 minutes. Let cool for 5 minutes. While still warm, place a plate over baking dish. Invert baking dish to unmold. Serve warm or at room temperature. Yield: 12 buns Sticky Orange Coconut Pinwheels: 1 tablespoon unsalted melted butter, plus more for baking dish 1/2 cup sugar 1/4 cup flaked sweetened coconut 1 orange, zested 1/4 recipe Granny Foster's Refrigerator Roll Dough (recipe above), prepared through Step 5 Glaze, recipe follows Preheat oven to 350 degrees F. Lightly butter a 9-inch round glass baking dish; set aside. In a small bowl, combine the sugar, coconut, and orange zest; set aside. Using a rolling pin, roll dough into a 12-inch round, about 1/4-inch thick. Brush with melted butter; set aside. Sprinkle sugar mixture evenly over dough. Cut into 12 equal pie-shaped wedges. Roll up wedges, beginning at the wide end. Arrange wedges in a pinwheel pattern in prepared baking dish. Cover with a clean kitchen towel, and let rise until doubled in size, about 30 minutes. Bake until golden brown, 25 to 30 minutes. Drizzle glaze over pinwheels. Yield: 1 (9-inch) cake Glaze: 1/4 cup sugar 1/4 cup sour cream 2 tablespoons freshly squeezed orange juice 2 tablespoons unsalted butter In a medium saucepan, combine all ingredients. Cook, stirring constantly, over medium heat until sugar dissolves. Increase the heat to high, and bring mixture to a boil. Cook, stirring constantly, for 3 minutes more.

Hello all, I am agood baker and have tried my hand at confectionery with sea salt caramels and marshmallows, along with a few other treats. I have molded chocolate on occasion but have yet to conquer tempering by any other than the 'seed' method. In a nutshell, I am a serious newbie. Is this conference geared for greenhorns or professionals? I see that people are bringing supplies, I have only a few inexpensive molds and a candy thermometer!!! That's about it! I'd love to go but would feel uncomfortable if I am 'out of my league'. Thanks Heather

Six 6" round and two 8" round cakes are in my ovens now, and tasting the fruit beforehand I can tell you that they are going to be some gooooooooooooooooooood eating! I have enough to share AND enough to be glutton should I desire!! I tallied up the total costs of these babies and they are NOT inexpensive. They cost about $25 in fruit, and approximately an additional $25 in booze. Not to mention the rest of the ingredients. YIKES! I saw them sold in the local Caribbean market for $20 per 6" cake, unfrosted. That is pretty reasonable, as they are a witch to mix. Such large volumes don't fit in the KA, so I cream the butter and sugar in the KA, add as much fruit as will fit,the dozen eggs, and then dump the whole shebang into a huge crock and add in the rest of the fruit and the flour. It takes quite a while to mix as I have to take breaks! That being said, it is a joy to make and give these cakes to people who appreciate them. I made the mistake a few years ago to give them to some family members before they have had an oppoortunity to taste them. I found out later that they got THROWN OUT. Ouch. Lesson learned. Hope you all enjoyed yours, and am happy that Hummingbirdkiss got her black cake groove back. Hugs to all Heather

What is the total weight or volume of the soaked fruit for each recipe? I didn't really measure it going in when I set it to soak two years ago, and want to make the cakes now, to enhoy post Christmas! Thanks.

I have a huge gallon jar of fruit that has been soaking for about two years in Wray and Nephew overproof rum and red sweet table wine. When I make the cakes, my recipe usually yields about six eight inch cakes. I was wondering how to cut the proportions so as to get one or two cakes and leave the rest of the fruit to soak. Is there any recipe that calls for a specific amt of soaked fruit by weight or volume? Thanks for any help, I am hoping to make it soon for a post Holiday bash. Thanks Heather

I got a pizzelle baker for Christmas and just used it. I used the classic recipe enclosed with the iron, they were tasty but a wee bit dry. I am going to try baroness' recipe next, and will post the results when I do. Boyfriend can't wait for the delicious taste test!

Just Gorgeous

I got a Pampered Chef stoneware type bar pan. Not sure if it is going to be worth the kitchen real estate it is going to take up. Any suggestions? Keep or regift? I also got new loaf pans (needed them), electric pizzelle baker (YAAAY!!) replacement whisk and paddle for the KA (anyone else go through paddles frequently because the plastic coating comes off?), blender (giving it to DD in college)and a mini food processor (used mostly for making gremolata or other chopped garlic combos). Unexpected surprise was an autographed copy of Pierre Franey's "Cooking in France". Sweet and thoughtful gift from my futire brother in law. That's about it, unless you count the big bottle of Bailey's Irish Cream, my favorite kitchen assistant!!! Hope all had a great Christmas!! Heather

Odd, I tried to like to that one and it said the blog wasn't there. Have I missed something?? I have everything I need to try these, even a refractometer, I am so excited to begin! I'll let you know how they come out. I got some inexpensive but pure fruit purees from Goya in my local grocery store. This will be a practice run while I wait for the local farms to get lovely fresh fruit!

I'm late to this "tea party", but I hightly recommend the book entitled "The Agony of the Leaves" by Helen Gustafson (sp?). It opened up a world of tea enjoyment to me. I believe the book is no longer in print, but I am sure you can find it on ebay or in Kitchen Arts and Letters. Nothing beats the two pot method, it is so worth the extra pot. I bought a great little japanese cast iron cutie with a strainer at TJ MAX for under $20.00, it keeps the tea hot for a good long time. Enjoy your new discoveries!

I use Laurie COlwins recipe. I work with several "Island Girls" and they bring me overproof rum and a very sweet wine (called "Red Label") that I soak the fruit in for at least 12 months and also drizzle over the finished cakes. No frosting, no fondant, just yummy, rummy cake.

I just bought a bunch of Goyas. $1.79 for 14 oz, fruit only, no sugar. I got mango, blackberry, tamarind, guanabana, strawberry, passionfruit, and a couple of others. I want to experinemt with marshmallows, and I am going to try my hand at pates de fruit. I will post aobut how tey come out. Any suggestions would be appreciated!