ElsieD

I saw that also but I thank you for pointing it out. For us we are just coming into the season. Southern Ontario will have local corn already but we are always later than them. With everything. When i get it I will let it sit around for a day or two before I try it.

I also noticed there wasn't a lot of juice in there. I thought why bother for such a little bit. But when I looked at the recipe and saw the yield I decided to try it as soon as I can get my hands on some local corn and get a nice day so I can strip them on the balcony. Makes a holy mess in the kitchen. I'll post here my results. Don't rush out for a Vitamix yet!

The recipe claims to make 3 cups from 8 cobs of corn. I have a Vitamix and I know that other stuff I have blitzed in there leaves little to no skin, seeds, etc. Typing this reminds me that when I make corn cookies and blitz dried corn in there, it results in a very fine powder, without any bits.

@ElsieD – I love pikelets. I saw them for the first time in February (I think) when @Captain made them. They are now one of our favorites. Yours are much nicer than mine – mine come out a bit too dark. Mine are likely different from his. In looking at various recipes, a lot of which were Australian, I saw that most use baking powder. Mine were made using yeast. You mix flour, active dry yeast, a teeny bit of sugar, salt and warmed milk together. Let sit for a couple of hours until nice and bubbly then fry on medium heat. They cook at a lower heat than say, pancakes, so they take a bit longer. But, they are a snap to make. Apparently you can heat leftovers in a toaster but we didn't have any left.

Well, dang it all, th ank you for posting this but us Canadians aren't allowed to watch it. What is the gist of it?

http://ca.miele.ca/Onbank/en/Product/Details/881 You might contact them.

I don't usually post on this thread because we don't normally eat breakfast, but I have been wanting to make these for a while so we made some today. Pikelets, with sausages. The maple syrup is courtesy of our neighbour. Her nephew tapped the maple trees at her cottage and boiled down the sap over a wood fire, the old fashioned way. It is superb.

I have never cooked it but when I was a kid, my mother did. I liked it.

Same place as mine. 😉

I'm assuming it goes into an unbaked pie shell? Looks good.

My memories of that margarine are the same as yours. Was it Blue Bonnet that was the brand name? My mother always cut that yellow blob out, so we ate it white. Ugh. Once I left home, I switched to butter, preferably unsalted.

That corn butter sure looks good.

Exactly right.

There probably is, but I'm not one of them.

We did not care for the squash. I'm hoping to not get any more.

This is a timely post. I got some in my CSA this week and don't know what to do with them either. However, I did some googling and got some suggestions. I ended up deciding that I would cut them into 1" chunks, remove the seeds, toss them with olive oil, salt & pepper and roast them. I'll post the results.

Welcome to this forum!

We love their Dijon mustard. It was @rotuts who suggested it.

I have the hard copy and really like the book.

I thought that was green bell peppers' claim to fame.

I really dislike those big eggplants. I just got notification that there will be 2 of them in my CSA box this week. Yuck.

No, I never did get the book.

That's 3 CSO's when you find them on sale. Someone on this forum will surely be buying one and it is going to be interesting to read what they have to say about it.

I use them as well.

Thank you for responding. Are your canneles placed on a sheet pan and then put on the stone to bake or directly on the stone? Also, are you baking on convection mode or non-convection?