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DanaG

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  1. Kate Zuckerman's cookbook has a recipe using halvah called "milk chocolate sesame mousse"... I wonder if you could adapt it?
  2. Made scones for breakfast this morning -- YUM!
  3. I recently tweaked a recipe from Sherry Yard's latest book and came the closest yet to recreating the Lithuanian Coffee Cake. There is still something very minor missing, but it reaaaaally close.
  4. I made a gianduia mousse cake over the weekend... Very tasty!
  5. How was the sweet potato pie?? A friend made it and gave it mixed reviews... But it looks so yummy!
  6. I made apple raisin bran muffins last week... Yum...
  7. Try her biscuits. They are out of this world.
  8. Mukki, I've had my eye on that recipe too! I looooove banana pudding. I made the spiced apple sour cream cake over the weekend. I love the crunchy top!! It's perfect for brunch (I think it's better for brunch, though, than for an after-dinner dessert).
  9. I made the chocolate bete noire this weekend, and it was delicious -- not as overwhelmingly rich as many flourless chocolate cakes are. Definitely a hit with my dinner guests! I served it slightly warm with a scoop of vanilla ice cream.
  10. I think I'm going to make the Bete Noire for a dinner party this weekend... I'll keep you posted!
  11. I've made a recipe like that out of the "Once Upon a Tart" cookbook. I don't remember the recipe off the top of my head, but I could send it to you if you're interested (they're called "Apple Oat Bran Muffins" or something like that). I remember liking them but thinking they are the kind of muffins that actually taste better at room temperature, rather than straight out of the oven. I think they were a little blander than what I was looking for (I'd probably add cinnamon and a touch more sugar or honey). Let me know!
  12. I've had several really good experiences there, one of which was very recent. I'd recommend it!
  13. Congrats Dorie! Your book really is a treasure. I actually have a question about one of the recipes in it. A friend just asked if I could bring dessert tomorrow night, and as luck would have it, I just picked up a bunch of apples at the farmer's market yesterday. I was thinking of bringing your Alsatian Apple Tart, but if I make it tonight, will it keep until tomorrow night? Advice?
  14. DanaG

    How Do YOU Make Oatmeal?

    Mmmm...oatmeal...love it! One of my favorite breakfasts of all time. I'm a huge fan of toasting steel-cut oats in a pan first, then cooking them up in a 50/50 ratio of water and milk. I top it of with a splash of milk (or half and half..) and brown sugar. Toasting the oats really brings out the nutty flavor. Another favorite of mine is "Scottish" style oatmeal, which is really more like porridge. Bob's Red Mill makes a good version. I love it with a splash of milk or half and half and a little brown sugar or maple syrup.
  15. I made another winner from this cookbook last night: the chicken with lemon, sage, rosemary and thyme. The alioli you rub under the skin imparts such a wonderful flavor. The recipe calls for thighs, but my grocery store was out of thights with the bones and skin, so I used a whole chicken cut into 8 pieces and it worked just fine!
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