ElsieD

@Kim Shook I stopped baking loaves of bread in the CSO for that very same reason - the tops always burnt.

No, I haven't.

Are they next to the avocados?

I'm sitting here wondering the same thing.

@Kim Shook Yes, I'm talking about the roasted strawberry cheesecake. I baked them about 30 minutes. They really were sad little things when I took them out of the oven. I am in the process of taking the left over mixture and baking it in a 7" bundt pan. I just pulled the base out of the oven. We are going out for a bite to eat and when we get back the base should be cool and I can finish making/baking it. That strawberry mixture is really, really good.

Mini tongs would work for cheeses too.

Thank you very much for taking the time to post this. However, I don't have a lot of the ingredients you listed and I don't know where I would find 48% cream. My basic ice cream recipe is milk, cream, sugar, eggs, sugar and salt. In other words, I'm just a home cook.

I made these today and they were a big fail. I checked them after 10 minutes and they were very liquidy, so I left them in longer. When I went to check on them again they had indeed soufled but were still liquidly so I didn't think turning the oven off would help. When they had just a a little jiggle I took them out. They had sunk back down but the batter/dough extended on to the pan itself. I think part of that problem was because i had completely filled the cavities. And, they were still not done. So as not to give anyone nightmares, I am sparing you the picture. We won't be eating these. The good news is I have enough of the graham cracker crust and filling left to make a small(er) cheesecake in a bundt pan. I expect that should work out. I hope so, the filling is delicious.

After bacon, everything's better with cream. I made the strawberries up today and I'll be making the cakes tomorrow.

I plan on making these today but as mini cheesecakes. I have a mini-cheesecake pan to bake them in. My question is, what happens if I just bake them without putting the pan in a water bath? Will that do terrible things to them?

Yes, that is true. I would run the pulp through a food mill.

I thought of that but I wondered about the water content of a peach vs water content of a mango and the difference it might make to the texture. Any ideas?

Thanks, but I have neither book. I checked the NY Times cooking site and they don't have a recipe either. While I would like mango gelato, I'd settle for mango ice cream. (Oh, the hardship!)

Does anyone have a recipe for mango gelato? I have 7 ice cream books, none of which contain a recipe for mango gelato.

Where's the English muffin?

Not on sale at Amazon.ca Sigh.

What's wrong with using aluminum in the CSO?

Yes, I have two of them, in two different sizes. I don't use them for bread, but I use them all the time for muffins. I was gobsmacked by how well they work.

I bought a Cuisinart electric knife specifically for slicing bread. It didn't do a very good job so I returned it. Now I just use my Wüstoff serated bread knife.

Here we are, the 1974 edition. Notice the price in the right hand corner - $1.95! I still make some of the recipes.

I used to have a fair number of the Sunset books as well. One i was particularly fond of was their Appetizer book.

@RandomCrapThank you so much for chiming in. I plan on making more batter soon and will try it again. How full do you fill your molds? I leave about 1/4" from the top. Edited to add: I don't have a baking steel, would a pizza stone work?

Ours, both fridges and freezer have an alarm that goes off if a door is even slightly ajar. However, we did have a stand-up one once that didn't. A lot of cooking went on when we discovered the door had been left ajar. And as is the case with @dtremit a far bit got pitched due to it having been in there far too long.

Welcome to the forum, Wagner. Looking forward to reading your posts.

What???