ElsieD

I do exactly what @chromedomedoes. Except we do capons, not turkey. The stuffing is done separately the day of.

@Dave_E. Impressive!

I feel that way about their dishwashers. I love them.

Why do you suppose we ever bought the damn things?

I have the Breville 16 cup Sous Chef Pro. I never use it. It takes up way to much room, it sits on the lowest shelf of a kitchen cart so it's a PITA to get out, wash up, and put back. It's way too much FP for what I need. I wish I had never purchased it.

It's soooo disappointing when the food sucks. Have you had meals from them before?

My machine alerts you to when the dough cycle is complete. Remove dough, shape, put it in the baking container, 2nd rise, bake. Is your manual on-line?

I often make bread dough in the bread machine. When the dough is ready, I take it out and bake it in a loaf pan.

Chilly Chiles is a great spot.

How long do these biscuits stay crispy? If I make them on Wednesday will they still be nice and crispy on Friday or will they have started to soften? Have you ever frozen them?

I can guarantee you that she doesn't have cocoa butter, but oil she does have. How much does she need to add? I'm guessing she would melt the chocolate in a double boiler.

I'm asking this question on behalf of my sister. She has her grandkids with her this weekend and bought a chocolate fountain as for dessert, she wants a chocolate dipping party. She bought 1 pound of Belcolade bittersweet chocolate to use. How does she prepare this to use with a chocolate fountain?

Have you tested the temperature of your pre-heated oven in several different spots to see if the temperatures are the same?

Thank you for both the recipe and the link. I didn't know there was a web site, I 've signed up to receive updates.

I think the butter tart recipe was in their first book. As for the Imperial cheese, I too, could eat it with a spoon. Love the stuff.

Thanks for posting this link. I used to have a couple of books in The Best of Bridge series but they went out with the last purge. They had a great butter tart recipe in one of their books. I have 3 cartons of Imperial cheese in the freezer so I'll be giving these a try. That cheese is great in Mac 'n Cheese which is why I originally bought it.

Yes, I did them for 48 hours sous vide which I'd what I did before. I still have some so will try again one day.

I call them soda biscuits and they are not allowed through the front door. Ever.

That sounds good too.

I am in awe of your talent. Beautiful!

Y Thanks for mentioning that this is on YouTube.

Mmmmm, Snackable Bakes. Maybe something with blueberries? Scones?

@RWood has a website?

I have a recipe for Italian Dream Cream Cake. It has a cream cheese based frosting (along with some other stuff), the cake itself has coconut in it. Toasted coconut can be sprinkled over the top and chopped toasted pecans pressed into the sides, it is a triple layer cake. If this resembles what you are looking for, send me a PM.

When I want Asian items not available at my regular grocery store I go to an Asian one. One item I used to buy there was peanut oil that was from Taiwan. It had quite a strong peanut flavour. The peanut oil used heavily here is made by Planter's. No peanut taste, no peanut flavour.