ElsieD

@rotuts we have that type of clamshell here too. I hate them. They are a P.I.T.A.

Yesterday I made two individual Tarte Tartines. I used mini bundt pans which was a mistake. Some of the caramel lealked out but I just spooned it over the tarts. I had never made this before but I thought the recipe had the bak!e time wrong so I increased it by 10 minutes and it still could have used more time. We were only so-so on this recipe. However, I'm going to make it again using a different method. One question I have is this supposed to be sweet at all? I thought it could use more sugar, but not having had it before, I have nothing to compare it to.

Check your PM.

What I like about her recipes, at least the ones I've made so far, is that the recipes can be halved and baked in a smaller pan. Perfect portion for the two of us.

Check your PM

What is the fat content of your double cream?

I It was in the Papineau-Labelle Wildlife Reserve in Quebec. It was a long time ago and I'm sorry, I don't remember the name of the lake. There are a lot of them in the reserve. It's one of those places where you have to register to go in, and also log out so everyone is accounted for. They also weigh your fish on the way out as they keep stats on how many fish are taken per lake and the weight of the fish. The person in charge told me it was the biggest fish caught so far that year.

My friend got skunked also. You need a fishing license to fish on the lake and the limit per person is 3 fish. The first one I caught was the big one. I caught 2 more, a 2 1/2 pound and a 1 1/2. My buddy caught only one and it was too small so back into the lake it went. It was a long time ago and I can't remember what I did with it. It was cleaned and put in the freezer. A friend from work brought me an electric saw so I could cut it up.

Here he is:

Lake trout is lovely. I caught an 8 1/2 pounder once. It was the record size fish taken from that lake that season. First time fishing

Made what is called Sparkling Gingerbread from Snacking Cakes. This was really good. The spices were cinnamon, cloves, ginger powder, fresh grated ginger and crystallized ginger. I'd make this again in a heartbeat.

I forgot to ask, now that I found a recipe I want to make. At what temperature and does rack position matter? And about how long for single size servings?

Nice!

What I meant was, was there a technique that was different from making standard laminated dough or an ingredient that was different from what is normally used.

Did the recipe deviate in some way from the standard recipe?

Interesting. That will leave a lot of open spaces in the freezer aisle.

And then there is this: https://ottawacitizen.com/life/food/ottawas-atelier-restaurant-wants-to-ring-out-2022-with-a-private-20000-dinner-for-four

@Smithy. No added sugar, just maple syrup?

@JoNorvelleWalker. Glad to read that you were able to get out for lunch. It does one good to get out.

@Shelby Your fridge should meet my freezer.

@BonVivant. Thank you for your blog. I enjoyed it immensely and I also learned a few things. I knew nothing at all about this country, and you have opened my eyes to it.

I couldn't get this cute little loaf out of my mind so I decided to make what I call a Wee Loaf to go with our dinner. It is baked in a 5" square pan, and is a focaccia type bread. I make it whenever we want fresh bread but no lefovers. Here are the ingredients: !20 gm flour 1 1/8 teaspoon Instant yeast 3/4 teaspoon salt 1/2 cup warm water.

I made these today. I had to use cashews because I did not have any hazelnuts and baked them in 4 small ramekins. These little cakes are delicious, though I baked them too long. I kept testing after the 20 minute mark and batter kept sticking to the toothpick. So my question is, how can you tell if they are done? At 20 minutes the batter was very wet and stayed that way for some time. Finally, the toothpick registered clean but they were overdone. I guess the end product is different than I'm used to and tests differently when it's baking. Any help appreciated. They were really good and I would like to make them again.

That's amazing. If I had one of those little pots, I'd make one just for the joy of it.

We use Bullseye Bold.