ElsieD

[ So what temperature did you finally pull the fruitcake at? I didn't take the temperature again. I used the toothpick test. I'm making my regular Christmas cake today and will take it's temperature as well as do the toothpick thing. I have a Thermapen and it is very quick to register the temp so should not be a problem.

Thanks to all of you who answered. I didn't realize that I had them until just now. The cake is a fruitcake, and Calipoutine is right, we call them Christmas cakes here. This one is made with coconut, dried fruit - papaya, pineapple, mangos, and raisins and glace cherries, along with slivered almonds and the usual cake ingredients. It called for a 2 1/4 - 2 1/2 hour bake but when I tested it it as at 138 so I left it in for another 1/2 hour. I cut a slice off the end and it did turn out just fine. It is now happily soaking in rum. This cake is for those who object to "peel". Tomorrow I will be making my regular Christmas cake which, along with the normal Fruitcake ingredients, includes crystalized ginger. Yummy. So, thanks agin.

Can I take the internal temperature of Christmas cake to determine if it's finished baking? What would this temperature be? Thanks you. Elsie Demers

There is a store in my city called Artistic Cake Design that sells all manner of baking and candy supplies. They sell the hollow shells in both milk and dark chocolate. I would look for a similar store in your area.

What do the chicken feet contribute to it?

I am looking to buy one of these pod machines and have looked at a number of them, (eg Tassimo, Senseo, Keurig) but I don't have any idea which one is best. The most important thing (after making a good cup of coffee) is that it be HOT. Do any of you have any opinions on which one is best? I have read all of the posts above but since the thread was started in 2004 and not too many comments are recent ones, I am wondering what people's favourite machine is. From the above, I'm thinking Senseo. Thanks, Elsie

I don't know which is better but I have a dual fuel stove and like it very much. Previous to this stove, I only had electric stoves.

Re: the blueberry muffins: I really, really disliked the streusel. I found it completely overpowered the muffins, and of course I was a bit ticked about that as I used fresh, wild blueberries that cost a small fortune. Even with the top lopped off the muffin, I did not care for the taste. I used whatever flour the recipe specified although I am in Canada and the flour here does have more protein in it. Since everyone else is raving about them, maybe I will try them again using a cinnamon/demerra sugar only topping. Should I cut the all purpose flour with some cake & pastry flour to reduce the protein content? Any ideas about what the ratio should be? If someone can answer that last question for me, I'll try them again and report back. As a final note, neither my husband nor I finished the one muffin we started and the rest got pitched. We thought they were that bad - not a single redeeming feature.

I have a top-notch one made by Bosch. I'd happily part with it as I have used it maybe twice and it is just taking up room. There is nothing wrong with it and it works like a charm but I use my KitchenAid and Vitamix instead. You might want to look at that make. If you live anywhere near me maybe we could strike a deal? Here is the link: http://www.amazon.com/MUM6610-Universal-Ki...22033522&sr=1-3 Don't know if this will work or not. The cap sitting on the raised part comes off and that is where the blender part gets attached.

The blueberry muffin with the streusel topping sucked, IMO.

Canada used both imperial (cups and ounces) and metric (litres and grams), although officially we are a metric nation. Canadian cookbooks tend to have both measures in them. The cups and tsps. & tbsp. we use are the same as those in the USA.

we go to a cafe where they make these terrific burgers and they make a tomato chutney which they use as a topping.

Would one of those bags that you use strain fruit when making a fruit jelly work?

Try it as a topping on focaccia bread.

Well, that worked well. I guess I was still laughing at the mental image I had of the little spice grinder whizzing through 50 lbs of flax seed. Thank you so much - that was the best belly laugh I've had in ages. I only wish after the big chuckle you gave me that I could be of some help. I have no idea what you should do.

Does anyone have a recipe for a pork or poultry dish that calls for a chokeberry sauce?

We saw a presentation of this cookware today at Costco. It has a no-stick ceramic and titanium finish. Does anyone know anything about this as to quality? I know Volrath is a big supplier of equipment to restaurants and institutions and they have been around for a long time but I don't know anything about this particular cookware. Thanks for your help.

I thought the taste was great. I use Robin Hood All Purpose Unbleached flour. I live in Canada.

I made this the other day, and followed the recipe as written. It was excellent. Since there are only two of us, I froze what we did not eat and I am curious to see if freezing affects it in any way. I used a non-stick pan, oiled it as instructed and had no problems whatsoever with it sticking.

Does the packaging list anything other than sweet potatoes in the ingredient list? ←

I am Planning on making the RoseLevy Bernabaum Neo-classical Buttercream. I have white corn syrup and I'm wondering if I can use that or if I need the darker (yellow?) corn syrup? Thank you.

The recipe for Crispy Sweet Pecan Granola is from fine Cooking Issue 75. It is called "Holidays" and covers appetizers, menus, desserts, cookies and gifts. The date on the cover is Winter 2006. Hope this clears up the confusion.

I buy frozen ones from a wholesaler. They are skinny fries and take about three minutes to cook up. They come out crispy, and stay crispy, yet they are nice and fluffy on the outside. I realize this is cheating, but........ They go really well with Renees Creole Mustard sauce.

Thank you for your response. The Cake thread is more recipe related - which is not really what I am interested in. I am more interested in knowing how it functions as a baking book - I have read conflicting reviews and want to know if others experienced the stated shortcomings (poor layout, missed steps, incomplete directions, etc.). I gather that she is a perfectionist but that her recipes work. However, I don't want to get the books if it means that it takes me a full day just to put together an apple pie, for example. It may also be that the mistakes were corrected in subsequent editions.

I am interested in knowing if any of you bakers out there have any or all of the following books by Ms. Beranbaum: The Cake Bible The Bread Bible The Pie and Pastry Bible I have read conflicting reviews of these books. A lot of people say the recipes are overly complicated and that if you are the tiniest bit off in your measuring, the end result will be a flop. Others think the books are the holy grail. As I am considering getting these books, I would appreciate your input. I am not a professional baker but I have a many years of baking experience. Thank you.