Darienne

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.

I would have to be starving before I'd cook/eat anything with cream of whatever soup in it. It was the basis for much of the cooking in my family home. Yech. Asked the DH for his input and his first thought was Bisquick and pancake and other baking mixes. We were not long married(52 years this March) and one weekend I had run out of Bisquick to make biscuits. Then a light dawned. Maybe there was a recipe in my one cookbook to make biscuits. Made them from scratch that very day. Oh...is that how they taste? Yum. Still I blame the advent of McDonald's for most of the North American world's culinary ills.

Just reread the last few pages of this topic. Re-inspired me and more importantly, REMINDED me of what I was doing right and wrong. I had forgotten about Hot & Sour Soup, one of our mainstays. So delicious and so low calorie. Perfect for supper. Must make a batch. Heidi's ideas of salads which keep in the fridge for a few days brought back thoughts of summer. It's so cold in East Central Ontario in the winter, and the days are so short, and I get chilled by suppertime now that salads won't work for me. They do in the summer. I also like the thought of cooking vegetables ahead of time at their peak and then doing whatever with them. Haven't done that. Tend to roast them when they are past their prime. However, she says, congratulating herself, at least I've not thrown out a vegetable in two years at least now. We've just returned from a couple of months away, and the drive there is four to five days each way - 2400 miles. This time was the first time that an eating strategy has worked out well. Breakfast and lunch were shakes using the 'meal replacement plan' noted in an earlier post. Not yummy, but doable. Put the lunch portion in a plastic snak bag and made it in the car using what I think is the simplest, most incredible invention I've seen in a long time: Blender Bottle . We each have one now and they work so well. Snacks were small dark chocolate tablets (50 cals each) mixed with pecans. And we made it to Moab with NO WEIGHT GAIN!!! Supper was from grocery produce with added cheese. Salad dressing came from home. The trip home did not work as well. The weather was terrible and the driving exhausting. I had a recurrent bout of Spinal Stenosis. We ate out far more. But we made it home alive, unharmed, and only a couple of pounds up. So basically I've kept off 15 pounds since November. A new high, if you would, for me.

Googled 'lead in crockpots' and got a lot of websites with differing information. Any engineering or chemical types out there with some useful information on the subject? I have three older Rival crockpots and one fairly recent Franklin Chef. I don't want to toss them all but will do so if the more worrisome websites are correct. Thanks.

Your questions are way beyond my ken, but I did catch the 'lead contamination' bit. Three of my crockpots are old and I'd like to know where they stand in this issue. Please. Don't leave us all hanging. Thanks.

Green lentils in our very favorite lentil soup from Bon Appetit Made the last batch just two days ago. I use more spinach and don't add the crushed red pepper. Love that lentil soup.

You two eat so well. I am so jealous of the huge range of excellent restaurants from which you can pick.