Darienne

The mix cooked in the applesauce? This sounds like fun.

Aplets. That is the recipe I used because it simply called for unsweetened applesauce. I used 3/4 cup of walnuts instead of the called for 1/2 cup and when I make it again, I'll use a full cup of walnuts. Also I rolled the finished squares in confectioner's sugar with added cornstarch. Three hours later the squares are still dry and presentable. Delicious. Well worth making. I'm really pleased with them. I have a meeting to go to on February 14th. Maybe I'll make another batch, coloring them a deeper red. A tad hokey, but fun. Thanks again, all.

We have a large group here in August every year...our Annual Dog Weekend. And every year I say to myself, well, it's just too much work and I'm going to use disposable plates, foam (yechh) or paper, to cut down on the cleaning. And then every year we use a plastic set again. I bought it about 10 years ago, 3 plates for a $1, etc, and we use it year after year. And I wash it year after year. I hate eating from foam or paper and thin plastic just makes it onto my eating radar. And yes, the rest of the year it sits in a container in the garage. But then I have a lot of storage space. No help here I'm afraid.

Half the cake is gone, iced with the dulce de leche, Nestle brand. Can't recall where I got the can. Not in Peterpatch, for certain. Went to the window installer's family up the road. Never hurts... The second half is in our fridge, also iced with the above. The inspector comes this morning for the current building inspection and who knows? cake might help for future problems. I do like the cake iced with the dulce which is not as sweet as some others. I must try Margaret Pilgrim's recipe for the cajeta.

PanaCan's great-great-gran's apple cake is made and is delicious. So moist, so tasty. I can't even tell if I can taste the apples or not. (Could be an excess of tasting here.) Ed likes it with the dulce de leche on top. I like it bare so far, but might try it with a cream cheese icing. Or not. It might get eaten before I get around to it. Thanks PanaCan. Have another container of apple sauce out to try the Aplets next.

I actually made this cake and it's either the recipe or me. Was not taken by the results. First non-success with a Smitten Kitchen recipe.

I've done it...but not today. And not with your recipe. Sounds interesting.

I have the cake underway. Waiting for the applesauce to thaw. And I have 2 jars and 1 can of dulce de leche in my pantry - Nestle, Goya and Roland. And I am stunned by the difference in the ingredients in them.

What a good idea. About 5 minutes too late for this cake. Already mixed the spices in with the flour. Next time. Good idea.

Thanks all for all the replies. Now I have an excess of recipes to try. Think I'll go for PanaCan's cake and the Aplets first. Thanks again.

You are on for that recipe. Thanks.

Last fall was a year of excess of apples. Wonderful. Macs and Northern Spies. We made and froze apple juice until we were too tired to do any more. We ate apple pie. With 5-yr old cheddar. Please, we are Canadians. Then I made and froze a glut of applesauce. What can I make with this apple sauce which retains the 'appleness' of the result? I've made an Applesauce Cake. Very nice. But about as 'apple-y' as Chocolate Zucchini cake tastes of zucchini. Which is not at all. How can I use it...and don't tell me to eat it as applesauce, please, or to put it on potato latkes (gaggh) or pork...and keep the appleness in the forefront? Or is there even a way? Thanks.

I don't have a sense of the corn tortillas needing to have much puff in them. Am I wrong?

Christmas has got to be the most difficult time of the year to hold one's weight. Thanks for all the information. I'll try Wal Mart's next time we are near one.

First of all congratulations are in order. Well done. Secondly...Krisda? I've never heard of it before. Must phone the local bulk food store and ask. You obviously buy this in Canada. Any more comments on this product??? Yep, they carry Krisda, but not the flavored ones. Oh well.

Thanks so much for your answer. Good of you to do it. I love lamb, even mutton. DH hates it and will not eat it. When we are on the Navajo reservation in NM, I order mutton stew...Ed does not. End of story.

I looked up Welsh Mountain Sheep and apparently they are both for fleece and eating. What do you do with yours? How many do you have? Do you keep herding dogs? Do you sell the sheep for others to eat? Thanks. Yes, I am interested in sheep. Used to work with fleece in another life.

Hi Andie, Do you do the butter in a food processor or do you have some other better machine which gets the resulting nut butter quite smooth?

We in this house are eggplant lovers and I am going to try Shel_B's interesting recipe. Never thought of doing that. Thanks.

I just made the Chantilly Cream recipe. 'The Best Chocolate Mousse of Your Life in Under 5 Minutes, Herve This and Heston Blumenthal. I can't believe it. It's incredible. It blows me away with its creamy deliciousness. I think I'm in love. :wub:

Not sealed. And indeed it is gone! End of problem. Thanks all for the help.

Thanks to all for suggestions. Alex: not pistoles, but in a block. Nutella is a good idea but not in our eating household. Wholemealcrank: I haven't tried to combine it with unsweetened chocolate or cocoa. Wasn't sure that you actually could with impunity. Merstar: I might try the espresso or cocoa powder idea and see what I get. ChrisZ: eat it? I'd have to be pretty hungry to do so. I was a war baby (WWII for you youngsters) and raised without sugar. Just don't like very sweet stuff. Tri2Cook: thanks for the offer. Will PM you. BTW, weighed it properly: 7 lbs, 4 oz right now. I think I'll melt some and add the cocoa and/or espresso. Thanks again all.

There's about 6 pounds of Guittard Milk Chocolate sitting in my basement, leftover from a long Christmas story which no one needs to hear. I don't like the taste of milk chocolate: never have, never will. I can always use it over a longish period in cakes, icings, candies, ice cream, whatever, to give away. However, is there some way to hide/mask/alter the milk chocolatey-ness of it and use it for things we, as confirmed dark bittersweet chocolate lovers, might enjoy?

Neighbor from across the road gifted us with a wonderful Savory Onion Bread yesterday. I had not had lunch at the time and devoured a huge chunk of it within minutes. She gave me the recipe today and I looked it up to pass it on: All Recipes It's a non-yeast bread and so can be made in just a few minutes. DH wants me to add crumbled bacon to it.

[Hi gingerpeachy, Took a quick look at the Dukan diet. If it works for you, then great. We each seem to settle on different configurations to get where we need to go. Congratulations on your excellent loss to date and you go, girl. Eating mindfully. That's a good thought.