RMR

Is the sugar too thick? I find it caramelized quickly when the sugar is sprinkled in an even thin layer.

Ray, in The NY Times archives Pierre Franey’s 60-Minute Gourmet column of January 6, 1988 has a mac & cheese with the ingredients you describe. There is a similar column from May 12, 1993. He recalls his French childhood version in both recipe introductions and they were probably part of the PBS show you remember. No wonder you’ve tried to recreate the dish for years, it sounds absolutely wonderful. Here are the links NYT Jan 6 1988 and NYT May 12 1993 I have most of his books and the only one with mac & cheese is Cuisine Rapide with a simpler Parmesan cheese version.

To trim pie dough after placing it in the pan.

Be careful not to stretch the dough when placing it in the pan. Ease it in very gently.

CM, you didn’t mention how long you baked the cupcakes, but if they over baked, even a little, this could account for them being a tad dry. The recipe seems rich enough though. If anything if might be a little short on liquid. Was the batter thick? For a disher/scoop try a #16 (2 oz).

loiosh, the US edition of the Spicy Acorn Squash recipe, American volume, lists ‘acorn squash’ and ‘bacon’. What a trip down memory lane! I started and fortunately completed the T-L series by subscription in the late sixties and learned so much. I’ve been dragging out and dusting off my favorites to reread - Vienna, British Isles, Germany, India, Middle Eastern.

Shirley has a chart in Cookwise pg 140 I use. Her amounts for dipped, spooned and sifted flours are the same or very close to RLB’s.

devlin, King Arthur/Baker’s Catalogue does carry the 3# size durum flour http://shop.bakerscatalogue.com/items/Durum_Flour.html I didn’t see it listed in the professional bakers section but it might be worth giving them a call re larger quantities available through their wholesale distributors for bakeries. Bob’s Red Mill carries so many flours and grains including semolina in bulk. They might be able to provide durum too or give you a good lead. http://www.bobsredmill.com/index.php

I’d like to think heating the pineapple and/or comments about it were edited out. I can’t imagine that crew not knowing it. Even the Jello box warns of fruits to avoid. And Alton explains in detail on the gelatin show. But then it didn’t set…

Simply stunning, Neil. Thanks for posting the pictures and the descriptions. I’ll have one Imperial to go, please.

Richard, I think ‘Cinnamon Creme Cake’ is simply a fancy name for the Sour Cream or Jewish Coffeecake previously mentioned with ‘creme’ for sour cream. Variations of the recipe have been around for years. I use an old Betty Crocker recipe similar to the Sara Foster (linked above) but not as rich as the RLB one. Ideal for Thanksgiving or Christmas breakfast or anytime.

I made the Fudge Brownie cake again using Dutch processed cocoa (King Arthur Van Leer) this time. As expected the taste was a bit less assertive and mellower. Wendy, is the recipe from S. C. Woolley’s book? The recipe doesn’t specify cocoa type although it may be correct to assume natural unless DP is stated. Is there any cocoa discussion in an introductory portion of his book? This cake is so good no ganache or frosting is needed. Next is JanKK’s Feathery Fudge Cake.

Part II – Wendy, I thawed the second layer to compare with the first layer (not frozen). Even though it was wrapped and frozen when slightly warm not hot (as noted in first report) the technique does result in a slightly fudgier texture. However the original layer baked Friday night was still moist on Sun night. Even unfrosted it didn’t dry out (ganache was kept separate). Following your instructions, I was careful not to bake it a second too long so perhaps this accounts for it remaining moist. In all a first rate cake, I’d give it a 4.5. Thanks for starting this experiment. The name is a bit misleading as is a definitely a cake not a brownie.

AP flour with cornstarch would be a substitution for cake flour. Actual cake flour is milled from soft wheat and naturally lower in protein.

Wendy, I made this delicious cake last night. It has a deep chocolate flavor and is dense but delicate. Two outstanding characteristics: it is not too sweet and the butter/oil combination provides flavor plus moistness. Took not quite 45 min at 300° and domed slightly but flattened. I made the recipe as posted with hot water, using GM AP flour, King Arthur natural cocoa (Merckens), liquid buttermilk, not dry and LOL unsalted butter, not ultra. My only change was to cool one layer in the pan before freezing. I just couldn’t put a hot cake in plastic wrap. I left the second layer out for a later comparison. That’s not quite true, we had forks at the ready for a piece. I whipped cream left from making ganache and both were perfect with it. Later today I will compare the freezer layer with what’s left of the one left out. Future modification. I would use Dutch processed cocoa for a bit smoother taste. P. S. home baker, not a pro.