Darienne

Actually, DH and I are probably the closest to vegetarians you'll find in this bunch. We were vegans for about 30 years until Ed's blood tests showed a deficiency of Vitamin B. Meat is still not a big food item, especially for me. And no, we have no vegan dogs in attendance. I'll look up the website. Mostly I'm curious. I love the cornstarch/ milk based ice creams and wondered how coconut milk would fare. Not for the dog weekend though...too much of do to take on any new stuff. Thanks.

I looked up this title on Amazon and must read it. Memories came flooding back...my Mother who hated to cook getting a huge freezer with the 'freezer' plan. Tubs of really awful ice cream...which explains my lack of interest in ice cream...until this summer and my Cuisinart machine. Frozen peas and carrots. Yech. Dried out meat every night. My Mother-in-Law who had not so subtle or silent contempt for my Mother because my M-i-L cooked everything from scratch for 'her' family, including puff pastry and mayonnaise. She was the Good Mother. My Mother was the Bad Mother. And so on. I shake my head to recall it all. I couldn't cook anything when I got married...not anything. My DH taught me how to cook. And then until a couple of years ago I spent as little time as possible cooking much of anything. We ate in a fairly healthy fashion, but not interesting at all. Of course, now my world has exploded and I love this new world with a passion.

Looks delicious, but unfortunately for my current needs doesn't look like a candidate for freezing. But so yummy. Thanks, Merstar

When did you plant and put yours out? I just wish I had planted mine earlier and put them out. Next year.... Hmmmm...now I recall wondering just where I could put them. Our male dog will pee on anything that sticks up, even a blade of grass.

What a lovely story and what a good granddaughter and daughter you are!

Hello Merstar, Unless I am mistaken, something is amiss here. There is no Raspberry Cream Cheese Coffee Cake at this URL, just a repeat of the Cranberry cake. ...or was this a test to see if I was paying attention or not?...

Dear Gulleters all ... CanadianBakin for the Greenspan recipe. Have printed it out. RWood on silicone. Interestingly enough some of the pans have been altered somewhat. The loaf pan has a ribbed pattern on the bottom (cake top) but the bottom of the pan has been reinforced with buttressing and extra bottom. The bundt pan also has a pattern but I think the patterning material on the pan bottom is sufficiently strong to hold up. I'll let you know after I use it. Merstar, Wow! That's a lot of coffee cakes. I'll look them up ASAP. Answers all to a Maiden's prayer. (and I am making a chart about how long how much batter cooks in what size pan at what temperature. Learning the system behind the recipe, instead of simply following the recipe. )

Speaking of such like issues...I receive the monthly Kraft what's cooking magazine, thanks to a misguided friend. One fancy dessert after another with lovely seasonal fruits...and Jello Instant Pudding or Jell-O jelly powder and to top it all off: yes! Cool Whip! Aarrgghh. Is there anything that tastes more of Crisco than Cool Whip? Sugared Crisco, that is. At least, go buy some real whipping cream I want to shriek!!!

Thank you. ps. I even have a brand new bundt pan. A friend was given a set of various silicone pans and she has re-gifted them to me. Nice friend. I'm not crazy about using silicone except for the sheets which are such a boon.

Well, I don't know about the profit part, but it is fun. Andie's tutorial on how to candy ginger "Candied or crystallized ginger, my method" in the RecipeGullet section contains information on how to grow your own ginger. Of course I had to try. Now keep in mind my reputation as a gardener is on a par with that of Godzilla. Andie's instructions were very easy to follow and I obviously got them right. Drilled some holes into one of those 6" under the bed plastic containers and planted 9 pieces of ginger which had little buds on them. Now I have 14 shoots growing in my southern-facing office. One shoot is even 3 feet tall. Now I did plant them too late and also I am in Zone 4 and so I don't really expect a bumper crop. But I shall have something to candy late in the fall. I should add that I have to turn the container every few days or they all grow towards the sun. My gardening friend, Winnie, told me it was too late to put them out so I have kept them inside. Oh, I also have a few little Calamansi/Kalamansi/Calamondin/Kalamondin shoots growing in the window. As always, my thanks to my candying mentor, the Ginger Lady, Andie.

Sorry that I incorrectly attributed the recipe to you. Of course, the correct attribution is printed right on top of the recipe in eGullet. I'm just a tad overwhelmed at present and didn't notice it. I will try it this afternoon. I could try a 9x13 pan and then I would have to find out the difference in baking time, yes? I'll definitely add nuts to it. I have fresh cherries, oranges, bananas and fresh frozen blueberries and raspberries. I have this pan with 8 small loaf sections in it. Perhaps the batter would fit that pan plus a regular loaf pan. Nothing ventured... I just have to be realistic about how I reach with each new venture. Maybe I'll buy a second 8 loaf pan. Hmmm...I see what the recipe can entail in solids is not only 2 cups of flour but also 1 1/2 cups fruit, etc and 3/4 cup nuts giving a total of over 4 1/4 cups of batter. Quite different from only 2 cups of flour and no additions. I know it's elementary to most of you, but I thank you for your forbearance as I work it into my brain.

Thank you. It's not just not knowing the answers; it's not even really knowing the questions. But I am learning quickly. At this rate, I'll stay quick of mind forever.

Hi Tri2Cook, I take it that you mean Migoya's book. Which I don't have. However, I do have some various vegan recipes which I have scrounged from here and there. Thanks.

Thanks, Kerry. RWood: I agree with no yeast. My whole purpose is to stay off my feet as much as possible right now and have something to freeze for the onslaught of people and dogs who are coming to the farm next weekend for the Annual Dog Weekend. All eGulleters invited, BTW. (No, no coffee cake for the dogs.) Also I would love your Orange Cardamom with pecans. I absolutely adore cardamom. Please. CanadianBakin: Looked up your recipe. Am not fond of chocolate in muffins or coffeecakes. But thanks. OK. I need know some basic stuff. Take the Bake-Shop Muffins recipe by our own CanadianBakin in Recipe Gullet: 16 oz flour, 4 tsp baking powder, 1/2 tsp soda, 1/2 tsp salt. 9 3/8 oz sugar, 5 oz butter, 8 1/2 oz milk, 8 1/2 oz sour cream, 2 large eggs, 1 large egg yolk. Additions: up to 1 1/2 cups fruit or chocolate and 3/4 cup nuts. plus vanilla or spices. Bake at 350 degrees for 30-35 mins. To make this into a coffee cake, what size loaf pan would I use, and would I change the oven temperature and would I bake it for longer? Maybe it is not a simple transition. I don't know. I am hoping to learn. Thanks.

Made two batches of mini-loaves with the Blueberry Muffin recipe from Randi which she originally found in Glamour Magazine. The first batch I messed up royally. Came out that purple gray color. Strictly my fault. Resolved: never run to another room to answer the phone while mixing muffins because your DH has taken the portable from its stand in the kitchen. Second batch: bee-oo-ti-full. Lovely little loaves with nice pale crumb and whole blueberries in them...mixed in frozen as directed. A breakfast treat for DH? Not quite. Now he tells me that he doesn't like cooked blueberries anyway and he doesn't like cake muffins and he thinks the recipe is too sweet. And I didn't put nuts in them and he likes nuts in everything. End of report. I say, let him make his own muffins!

Found this title today: Lick It! Creamy, Dreamy Vegan Ice Creams Your Mouth Will Love by Cathe Olson. It appears that I cannot get it through Inter Library Loan and I am loathe to buy cookbooks, sight unseen. Has anyone else tried any of the recipes from this book? Has anyone tried any vegan ice cream recipes with say, coconut cream or rice or nut milk or whatever. And what about using Agave syrup for the sweetener?

Hooray for mgaretz. My sentiments exactly. Now is this freezer of mine would just quietly die... No, otherwise I cannot do it.

Dear HungryC, What a great idea! Thanks so much. Learn something new every day!!

Following this thread made me curious...just how old is our old huge manual defrost chest freezer anyway? I probably shouldn't tempt fate by writing any of this. I have hated our freezer for lo! many years now and would dearly love to buy a new upright freezer with auto-defrost and no pit from heck to dig into to find things...with my head in the freezer and my feet and rump sticking up in the air as I rummage around trying to get the package down at the bottom. OK. We bought it in April of 1975...that's just over 34 years! Omigawd! How much longer can it last? We have been putting a 20 pound lead weight on it for almost 20 years just to keep the lid properly closed. Defrosting it is a two-person job which takes hours. But it lives! It lives!!! And it has given us great service. And until it dies, I am stuck with it. I continue to pine for a new upright frost-free version.

Thanks, Karen. As for the dirty dishes...they go into the garbage can. A terrible collection of stuff into the bin. I had to promise years ago that there would be paper dishes...some one is bringing a biodegradable type from Delaware. I drew the line at cutlery and mugs. Cannot abide drinks out of paper or foam. I won't be doing the work this year, so it is not my call.

DH and I are not hunters. We do know hunters in our area, east central Ontario, and they do not eat what they kill. Hard to take. However, we know hunters in Utah and they rely on what they kill to get them through the winter. It's a way of life with them. That I can respect fully although it is not part of our life.

Jon's got it right. Muddling is just a term for bruising or crushing an ingredient to use in a cocktail. Some items you want to muddle pretty firmly, but mint you want to muddle gently. You can read about it here; note Katie's post after mine. Like Jon said, slightly bruised mint is going to bring out the flavors you want; crush it hard and you're going to get sticks and vegetables. Hot. Like Jon, I followed the Leibovitz recipe and did a hot steep for an hour. Before that, however, I took the leaves and lightly bruised small handfuls as I dropped them into the milk/cream mixture. The ice cream turned out great, btw. I added a T of Benedictine for both flavor and texture, and frankly I couldn't be happier. ← It's great to have so many mentors in each list!!! Thanks for the information. A couple of years ago friends and I were making white chocolate mint ganache and the mint person minced the mint very very finely before anyone caught her. The truffles tasted good, but the color was hard to describe in polite terms!! Mint ice cream should be next on my list...

Will check out the WW thread. Love lentil soup. Ate the end of it for lunch. Lentil spinach soup. Now if only the DH would tolerate a bit of lamb in it. Thanks, Kerry. p.s. the blog was no longer. Do you have this particular lentil soup recipe? I can see that the WW version would have no lamb in it anyway.

Now, I am pretty much a novice at all this, but have to say that I was totally blown away by the cornstarch ice creams/gelati . Whole milk and cornstarch only? Amazing!

Would you please explain exactly what 'muddling' consists of? Thanks And thanks for the minty information.