Joni

I will bring in the cookbook and post it. Her base dough is made with all powdered sugar. I like the base dough in CI -- it has some cornstarch in it which makes the crust more tender. Perhaps the powdered sugar dough does the same.

Since we have done curd, etc. how about Lemon Bars? Has anyone tried Sherry Yard's recipe??

Katie...if you have access to any Perfect Puree...try making them with this. I used the passionfruit to make marshmallows and it is absolutly delicious. I get it from a wholesaler who sells to restaurants, etc. Only problem is that you have to buy a case (6 jars)..but they are frozen and you can use in other recipes, etc.

I made passionfruit ones for valentine's day and gave them to friends...one friend said she "hit" hers for about 3 weeks and ate them...said the flavor was very intensed and even more wonderful later...at first, I was horrified and had told my other friends to eat them right away ...did not realize that they keep for so long! Do you think you can use the Torani syrups for flavorings..i.e. blueberry, etc?

Wendy...is the curd made with just yolks thicker ...are the whites making the curd less metallic tasting, but thinner?

Melkor...what did you use for the "praline"? If I cannot get this, what can I substitute?

Was there a recipe for cheesecake in this article that somehow I missed??

Here's another lemon curd from Mean Chef at Recipezaar that I like also -- it only uses yolks. Re: passionfruit...I made Sherry Yard's and it is great. (used Perfect Puree Passionfruit) The ultimate lemon curd. Recipe can be increased as much as you like. Serve with scones, biscuits, toast etc. Can be used as a tart filling, cake filling and as an ingredient in lemon buttercream 4 large egg yolks 4 1/2 ounces granulated sugar 3 ounces fresh lemon juice 2 ounces unsalted butter, softened and cut into pieces 1 pinch salt 2 teaspoons lemon, zest of, finely grated (optional) 1. In a non-reactive saucepan, whisk yolk and sugar until well combined. 2. Add remaining ingredients except lemon zest. 3. Cook over medium-low heat, stirring constantly (Do not whisk), until thickened and you see the first bubble. 4. DO NOT ALLOW TO BOIL. 5. Pour through strainer, stir in zest. 6. chill in refrigerator with plastic wrap pressed on top of curd to prevent skin forming. -------------------------------------------------------------------------------- 1 cup change to: US Metric cup 25 minutes 10 mins prep time 15 mins cook time

Sherry Yard's lemon curd is very good also. I don't have her book here at the office but can try and post it later this weekend.

Neil...I made passionfruit and they were incredible...how did you make the coconut ones...did you just replace the water with coconut milk? I did try a small batch of cocoa ones too -- delicious!

duckduck...thank you!!! Went there on 1st Thursday with friends and had the fondue for 3 -- fabulous and great presentation! Skewers and burgers were good as well as the $3 drinks! The place is great on the interior too. It wasn't crowded and service was excellent! A must place!

Go to Recipezaar -- Mean Chef has a good one posted. Or else in the Tried & True at Fine Cooking Cook's Talk Forum -- it is posted there under the T&T Recipes.

A question...when you use "vegetable oil"....do you use canola oil or corn oil..or does it matter?

Never store them overnight. You eat them right from the oven or that day. Then, you freeze them. The only cookies that improve with age are shortbread, in my opinion. The rest you need to bake and eat the same day!

Hi...this is one from the Cook's Talk Forum at Fine Cooking that is in the "Tried & True" recipes and that people have liked. I have not tried it. There is another recipe that I have somewhere in one of my folders that has white chocolate in it -- I think it is from a well known baker, but can't seem to remember who!! Recipe from Cook's Talk Forum 3 and 1/4 cups sifted pastry or cake flour 1/2 teaspoon salt 4 teaspoons baking powder 1/2 cup butter or margarine 2 cups superfine granulated sugar 1 and 1/2 cups ice water 1 teaspoon vanilla extract 1/4 teaspoon almond extract (optional) (I used 1/2 teasp. almond extract) 1/2 cup (about 4) egg whites Sift the flour with the salt and baking powder. Cream the butter or margarine and gradually add 1 and 1/2 cups of the sugar. Beat until mixture is light and fluffy. Combine ice water and flavorings. Add sifted dry ingredients to the creamed mixture alternately with the ice water, beginning and ending with dry ingredients. Beat until smooth, but do not overbeat. In another bowl, beat the egg whites until foamy, gradually beat in the remaining 1/2 cup sugar, and beat until stiff and glossy. Very carefully fold this merringue into the batter, folding just until no traces of white can be seen. Turn batter into 2 9-inch round layer pans that have been buttered and floured. Bake in 350 degree oven for 25 to 30 minutes, or until cake tests done. Cool in pans for 5 minutes before turning out onto racks. Fill and frost as desired.

When and where was this? And a date for next year, by any chance???!! Thanks!

Wow!! And how do you do the hearts!!!??!!

Mel...where was your blurb? Must have missed it! Where is your location?

Yes..please let us know the location and date. I see you have DOG biscuits. My 100 pd black lab loves Great Harvest snickerdoodles...so I will bring him by for your grand opening (or perhaps he could be the taster earlier!!). Good luck and again, let us all know so we can be there on opening day!!!

Unbelievable!! Thanks so much for posting! What is the dessert with the little chicks on top of the eyeshaped molds?

There'a a GREAT banana bread recipe on Epicurious -- from the Flour Bakery (Joanne Chang ) in Boston. Fantastic -- it has a small amount of creme fraiche.

Curious..what is thename of the bakery????

I just made coconut cake this weekend for birthdays...I "washed" the cake layers with a little bit of warm coconut cream (Coco Lopez) & a small amount of water...and used a coconut milk pastry cream ( I like 1/2 half & Half, 1/2 coconut milk) made it the day before, so it was really thick, so thinned it with about a cup of whipped cream folded into it. Then just frosted the cake with a "creme fraiche" frosting (whipped cream with sour cream & little powdered sugar).

What am I planning? After reading this...I am planning to fly whereever you are! Pictures, please, of the whole event! Sounds fabulous. Would love the champagne brulee recipe!

Comfort Me...I know what you mean about eating lemon curd! I once froze it, thinking to "hide it"...then discovered I liked it even better frozen!