ElsieD

I've never noticed it sticking down before. Is that normal? If it is, I need to be sure to always clean it between spins.

I made Rose Levy Bernabaum's raspberry ice cream and froze it for about 36 hours. I spun it today on ice cream and what I got was this gloopy stuff. It is back in the freezer. I also had trouble getting the outer bowl and the pint within along with the lid to separate from the machine. I finally got the outer bowl off, but the lid stayed on the machine. I managed to finally get it off and this spiral thing is sticking out. What do I do about that? On the other hand, the maple gelato that I posted about upthread was just fine and perfectly scoopable. PS I've since cleaned the gunk out of that spiral thing.

I love lots of fruit in mine and I can't find any to buy that has enough of it for my liking. But this loaf is sort of like eating handfuls of fruit with tiny bits of bread. It has 4 cups of raisins and dried cranberries.

@Smithy Was the peach ice cream made from the recipe in The Perfect Scoop?

Yes, you did post this and thank you. It looks good but I didn't make it because I don't have any sourdough starter.

I'm still working on my raisin bread. This was today's loaf - too much fruit, not enough cinnamon. I baked it in a Pain de Mie pan, the 13" one.

I just bought The Honeysuckle Cookbook by Dzung Lewis. $1.99 on Amazon.ca.

The same people still buying these magazines are the same people who watch the "dumbed down" The Food Network. I get 2 magazines now, Canadian Living and Fine cooking, and I'm thinking of canceling Canadian Living. Canadian Living is not just a food magazine but the content interests me less and less. There should be a food magazine for old fogies who know how to cook. While I'm at it, a lot of the food blogs could cut waaaay back on the number of pictures they post of "the "process" of making a recipe. One last gripe are the blogs that have 50 recipes for soup, 25 deserts, 33 main courses, etc. All in the same post. Who do they think has time to go through all of them? Or would want to?

I'm embarrassed. I was looking through the manual last night when this little light bulb clicked on. I suddenly remembered that I had used the ice-cream spin on what I thought was ice cream but was actually gelato. It should have been spun on gelato given that it was Maple Gelato. Could that have been why the end result was soft? Is there anywhere where they explain what the various settings actually do?

The Maple ice cream I made was very soft right after I spun it, akin to soft-serve ice cream. It was frozen solid when I spun it. We ate half, I smoothed the top and put it back in the freezer. It is now frozen solid. To try to not get such soft ice cream when we go to finish it, is it best to simply process it on re-spin? I have no idea why the rock hard ice cream turned so soft after one cycle on ice cream. If it makes any difference, it is a custard based ice cream.

We have eaten a lot of it here also. Our favourite squash is delicata.

Thank you! I used to always put crystallized ginger pieces in the muffin mix. I've only ever used it for muffins.

@Kim Shook Those look really good. I may have to pick up a box. Something I've liked that comes in a mix is Krusteaz pumpkin muffin mix. They carried it at Costco for a couple of years and then replaced it with banana bread mix. To say I was disappointed would be an understatement. Costco also discontinued the raisin brioche. We don't eat breakfast so I liked to freeze these then re-heat in the CSO for a mid-morning snack. Alas, no more.

Thank you. Ordered.

Whew! I'm safe.

I'm almost afraid to ask - how many in a case? Those are big cans.

@Kerry Beal I have never heard of Stanislaus tomatoes so I did a little digging. Are they really better than, say, Aylmer or any of the other more familiar brands? if it is, i'll hop over to The Wholesale Club and pick some up.

Hello Jade, welcome from one Ontarion (Ottawa) to another. There are lots of very knowledgeable and friendly people on this forum, and I think you will enjoy being a member.

I made David Lebovitz's Peach Ice Cream. We really liked it.

Are you planning on making blueberry ice cream or sorbet or....?

That's what I ended up doing.

I'm making it tonight but baking it. Did you double fry?

I just made up a maple gelato mixture. I'm taking a page put of @JoNorvelleWalker 's book and letting it sit overnight in the fridge before freezing it. The recipe called for 4 egg yolks and made a pint.

@Ann_TThank you. I'll try toasting as you suggest. We like our toast well-toasted as well. however, if it turns out that it takes 14 minutes to make toast the way we like it, i'll be using my regular toaster instead. @blue_dolphin my removable tray is inplace and shiny.

Wow! That looks amazing.