baroness

Please DO post your version!

This almond flavor issue may have crept over from 'pistachio' ice cream; most commercial ones seem to include it, often to the overpowering of any pistachio notes.

There are cake pans shaped like an open book, probably Wilton or the like. I would suggest looking at commercial decorations to see if anything would work - you have plenty to do! If you decide to make the little mortar boards, try licorice strings for the tassel (or use a REAL small fabric tassel for better effect and less work, if you can make it clear they are not edible). OR make a life-size mortar board from a thin cake square placed on top of the sheet cake; then the licorice strings for the tassel would be in scale, or you could use a real tassel.

It resembles 'normal' napa cabbage, other than the entire head is around 7 inches long; it's not baby bok choi.

I picked up a generous bag of Taiwan Bok Choy at the Asian market and am looking for ideas to showcase this vegetable - raw or cooked. Seafood and chicken okay; no red meats, please. Thanks in advance!

I just checked on my refrigerated 'Three Crabs,' which is almost a year old. Still looks mint!

Looking at your route -- Cape May may still be in its winter "hibernation"; I've driven through in late March and found a very pretty ghost town.

Shalmanese: do you refrigerate your fish sauce?

I've noticed lately that the particularly sweet onions, such as Vidalia, just will not brown as well as the regular yellow/brown skinned onions.

There are a number of bread recipes, including no-knead types, just a 'google' away.

Marge, you may want to reduce the water amount a bit...or more. Though some moisture escapes through the cooker's steam vent, the cooker is a much wetter environment than cooking in an open pot on the stovetop. Less water and less time = chewy, not mushy. Edited to add: You DO realize that the oats go in the cooker pot before the water is added, no?

Toasted Sesame and Sunflower Loaf, from King Arthur Flour's "Whole Grain Baking" -- definitely a keeper! Next time, I want to add some sort of cooked rice, like one does for Struan.

I like my SC oats on the chewy side, and therefore use less water than is suggested. When using a rice cooker, don't mix rice cooker cups (180 ml) with 'American' cups (250 ml). Use one or the other. The lines in the RC pot are for 180 ml cups. As far as OTHER dishes in the RC, I love the Sanyo booklet's bread pudding recipe and making 'sweet' brown rice on the Quick setting.

Something featuring clementines or oranges would complement the OP.

The chocolate-orange combination sounds lovely! Have you tried either: very slightly reducing the liquid in the recipe OR baking just a few minutes longer?

If you do not feel adventurous, kingarthurflour.com sells powdered caramel color

First infusion - 8g tea to 150ml/5 oz. water at 175F for 90 seconds. Very fragrant, scenting the kitchen first with burnt popcorn aroma, followed by hay, then seaweed. Brew was an extraordinary shade of green. No astringency; light, fairly neutral flavor. Second infusion - water at 180F for 2 minutes. Still fragrant, though not as much as first brewing. Tea was a bit lighter green and the toasted rice flavor was more apparent.

Some of the Whirley Pop recipes add the sugar to the oil. It seems that most spices would burn before the popcorn has finished popping.

The Trader Joe's 'Thai' peanuts have lime leaves and dry chiles -- or did; I don't know if they still sell them. I still have three bags of peanuts to experiment with in the new year. Tamarind-something and green curry will be making (separate) appearances when I resume experimenting. Thanks for the link!

Check your messages; I re-sent the recipe. Something must have eaten yesterday's copy. The reason I mentioned flour is that it is my most common villain; I don't use much all-purpose type and even though it *shouldn't* go bad (somewhat rancid/bitter), it seems to do so.

Hmmm. My family has routinely doubled the recipe I sent you with no problems. We use Calumet baking powder. Could the unpleasant taste problem you had be due to another ingredient (old-ish flour, the butter, the eggs)?

Nick, I do have amchoor. I think I'll try pairing it with some tamarind AFTER the holidays! In the meantime, I tried another batch with the following alterations: increasing the lime juice by 60% (including the pulp), adding 1.5 tsp. of fish sauce, omitting the cayenne, and adding 3 T of toasted, chopped unsweetened coconut. The result was surprisingly similar to the first batch in terms of tartness/tang (rats!) and saltiness. Of course, it was less hot/spicy (better for my recipient audience). The coconut was a good addition.

If you wanted to eliminate the 'frozen fat lumps', would it not make more sense to HEAT the mixture to melt them in?

Devlin, if this recipe is one that you have used before (with good results), I would not adjust the amounts for a triple batch. If it's a new-to-you recipe, I would try a single batch first (noting how you measure, if you don't weigh them). If you need a great pizzelle recipe, PM me!

With yeasted doughs, some people cut back on the amount of yeast when multiplying recipes....I don't for a double batch. I've not heard of a problem with baking powder. Too much baking soda will taste awful, though!