ElsieD

@blue_dolphin. I have a dumb question. When you bake a full recipe from Snacking Cakes in 3 mini loaf pans, how high up the sides have the loaves risen when they have finished baking?

That actually sounds pretty good if the eggs and spuds were hot, or at minimum, warm.

I'm glad you have posted. I was worried about you.

I once spent over a week as a patient at the Heart Institute here. A lot of the food that was served wasn't bad but not necessarily what I, in my limited wisdom, would serve to a heart patient. The coffee with with breakfast was something I thought was especially bad. So, John would stop by every morning with fresh strawberries and coffee he made at home. Best meal of the day.

Well, if I don't happen to have the set of three little pans! I had not thought to make a full recipe and bake it in three little pans, freezing two for another time. Gingerbread coming up! My Breville hand mixer came with a whisk that fits into a I-cup measuring cup and I use it whenever I want a 2 serving size of whipped cream. It also, believe it or not, came with a dough hook which I have never used. I can't imagine such a little dough hook working on bread dough. Having just typed that last sentence, I'll try that little dough hook next time I make what I call my wee loaf. If nothing else, it should be good for a laugh.

@blue_dolphin. What size were the loaf pans that you used? I made the Salty Caramel Peanut Butter Cake from Snacking Cakes. I made 1/2 of the recipe. We liked the cake but scraped off the icing as we did not like it. I have made two of her icing recipes and did not care for either of them. Too sugary, if that makes sense. I will give similar icing recipes a miss. Next time I want a peanut butter flavoured cake I'll make the Chocolate Peanut Butter Cake again.

Good grief. In what country is this?

Thank God I don't live there.

I have done fish glazed with a hoisin-based sauce. It was glazed before it went in and most of it fell off. I think that was because the fish had been previously frozen and as it exuded moisture, the glaze went with it. My experience may or may not be helpful.

It's a great book, isn't it? To your comments above, I would also add that the recipes easily scale down. I do this and bake them in 6" round or 6" square tins. If you like ginger, try the Sparkling Gingerbread. We love it.

Welcome from one CPA to another. I think you will enjoy this forum. Lots of great people with a lot of knowledge.

It looks like the Island Spice brand is the one to get. Thanks.

I would like to make a Jamaican chicken curry dish and most of the recipes I have seen call for "all purpose or chicken seasoning". What is this? Is there a substitute? I have Jamaican curry powder. Smells delicious.

I thought the same thing the first time i made it. The second time, I didn't measure, I just added jam until it looked right. Much better.

Phillips is still advertising it on it's web site.

What's it like to clean?

Check your PM

I think the bottles hold about I tablespoon. I was going to use some tonight and was planning on measuring a bottle but my dinner plans changed when my neighbour gave me some crepes.

Sure. I assume you mean the beet salad? It's very simple, just beets, goat cheese, toasted nuts, sea salt & p, with olive oil and balsamic. I have this little trove of flavored balsamic vinegars and olive oils and that is what I use. The one shown is a new one, missing the garlic infused olive oil. I'm almost finished the first box.

That yogurt, granola, fruit (usually pineapple) dish is one of my favourite breakfasts and I have it often. A new favourite I have is steel cut oats with applesauce, chopped apples, an egg, maple syrup, cinnamon and pecans. Delicious. Guess I'll go back to eating my lunch - beet salad.

How could that be wrong?

Mystery solved. Or is it?

A winged cat?

In the old days, pre-APO, if I wanted to bake a plain ole cake, I'd bake it in my regular oven at 350F. What settings do you use to bake your cakes in the APO? Rack position? Thank you.

Just spent a few minutes poking around Amazon's Kindle Books and came away with three for about $15 total: One Tin Bakes - Sweet and simple tray bakes, pies, bars and buns by Edd Kimber Everyone Can Bake. - Simple Recipes to Master and Mix by Dominique Ansel Food 52 Genius Recipes - 100 Recipes That Will Chane the Way You Cook