Swisskaese

Those look great Pam. Next time you come to Israel, you can come over and give me a lesson.

I formed the shape of the dough in my palm before I put them in the muffin wrappers. It wasn't a problem at all. Patrick, your tarts look very nice.

This is the recipe that my grandmother always makes: Million Dollar Pound Cake 1 lb. Butter, softened 3 C Sugar 6 Eggs 4 C all-purpose Flour 3/4 C Milk 1 tsp Almond Extract 1 tsp Vanilla Extract Cream butter, gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix, just until blended after each addition. Stir in extracts. Pour batter into a greased and floured 10" tube pan. Bake at 300º for 1 hour and 40 minutes, or until a wooden pick inserted in center of cake comes out clean. Cool in pan 15 minutes; remove from pan, and cool on a wire rack. I will put into RecipeGullet later. It is delcious. I haven't made it in a long time. If I made it now, I would try reducing the amount of sugar.

Very interesting. I don't remember seeing those when I was in Lisbon. I was there on business, so I didn't get to do a lot of sightseeing.

Yes, I did and suprisingly they did not stick. I don't have a mini muffin tin, so I had to improvise a bit. I would recommend making them in a mini-muffin tin or put the tarts in the cupcake wrappers and place those in a muffin tin. It will help them keep their shape.

I recommend the following cakes for your birthday: Raspberry White Chocolate Mouse Cake Black Forest Cherry Cake is not made with dried cherries, it is made with sour cherries and you can used can ones. Do not use cherry pie filling or cherry jam or maraschino cherries. Try to find the ones that are in water, not syrup. I grew up on this cake. My uncle had a German restaurant and he made the most amazing Black Forest Cake. Unfortunately, I do not have his permission to use his recipe, but this one is similar.

I use the Butter Conversion website to convert American butter weights (cups, sticks) into grams.

I had Portuguese Custard Tarts that I made last night.

Welcome to blogland Darcie! Beautiful cake. I will definitely have to buy a Wonder Cup when I come to the States for a visit. What kind of cake do you like. Do you like frosted cakes? Is there anything you don't like? This will help with my suggestions.

FIRST, please read the entire article to get the whole context of the review. Overall, a very good review. ← I don't agree with her second comment. I don't think we tested recipes to kiss Paula's ass. I for one took the assignment seriously as I think everyone else did. Who would she suggest to be Paula's testers? Man on the street that wouldn't cook this anyway. We are cooks that enjoy cooking this type of food and want it to come out tasting and looking good.

I put them back in the oven and the bottoms baked nicely. I sprinkled them with cinnamon and they were creamy and delicious.

The recipe I used has a cinnamon stick boiling in the sugar syrup. I haven't put the cinnamon and icing sugar on it yet because I need to cook them a little bit longer on the bottom. I will try your recipe. I used puff pastry.

I made the Portuguese Tarts tonight and I had a few problems. I used the recipe from David Leite's site.. Firstly, I don't have a candy thermometer, so I wasn't exactly sure if the sugar syrup was at 200F. So, when I made the custard it was very runny. I decided to put it back on the stove and cook it, whisking the entire time, until the mixture coated the back of a spoon. Secondly, I put my oven on as high as it would go 240C, but I put it on grill instead of bake and it only baked the top part, the bottom crust is not done. So, I am going to put them back in the oven on high with the bottom heat element and see if I can cook the underside or I may have to try again. Here is how they turned out: I tasted one and it tasted very good. However, I think I will cut the amount of sugar next time. It is a little too sweet for my taste. I couldn't taste the cinnamon at all.

Welcome to the thread Jambalyle. Your Shabbat dinner looks very nice. Did I see you on TV once? Maybe a cooking show that was filmed in Napa and you were doing a BBQ cookoff?

B'stilla is Moroccan, not Persian and for a nice dinner it would look nicer if you made individual ones, but for 20 people, that would be too much work.

It seems that the head baker is Blair Van Sant The website is Baked

They have hot dogs and meatballs at the Ikea in Israel and they also had them at the Ikea in Switzerland.

I cut mine with kitchen shears. It is much easier than trying to use a knife.

Hi Klary, You could make something like I made last night, but use cornish hens or a whole chicken. If you use cornish hens, you would buy 9 and give everyone 1/2. I stuffed my chicken with pre-cooked couscous that I seasoned with ras al hanout, dried sour cherries, walnut and a little olive oil. I stuffed the cavity of the bird and then places the rest of the couscous on the bottom of the casserole dish, placed the chicken on top. I drizzled pomegranate molasses, honey and olive oil on top and sprinkled some cinnamon on the top of the chicken. Then I poured 1 cup of red wine in the casserole dish around the chicken and baked for 1 hour at 180. 1/2 way through the cooking I checked it and if the liquid evaporated, then I added a little water.

I had to postpone the special dinner I was making tonight, I am going to make the tarts on Monday night.

Shabbat Shalom everyone: Artichokes with Aioli Couscous stuffed chicken with dried sour cherries, walnuts, pomegranate molasses, honey and ras al hanut Couscous Green beans Tishbi red Lemon cake Cocoa brownies with bittersweet chocolate chunks and walnuts

Get out my head Helen! I had something similar at a Mongolian restaurant in Beijing. They were good. I also had the green onion bread from a street vendor; they are delicious. Great blog MizDucky. I haven't had much time to read this. I have work up to my eyeballs this week. The last time I was in San Diego was 20 years ago. I haven't heard Lina Lovich's name in years. It brings back memories of the sleazy punk bar I used to hang out at in Atlanta. I can't remember the name of it. Also the sleazy disco I used to go to that was a hangout of RuPaul's. I danced with him one night on the dancefloor.... Ok back to eGullet

By instinct you look at these tarts and think about cutting circles of puff pastry and just fill the muffin pans with them, right? That's what you souldn't do. You should not use flat pieces of puff pastry but small slices cutted from a bigger piece of rolled puff pastry. As David Leite says in his recipe (the one you've linked before) this is what you should do: Roll the puff pastry back and forth on a lightly floured surface until it's about an inch in diameter and 16 inches long. Cut it into scant 3/4-inch pieces. Place a piece cut-side down in each well of a nonstick 24-cup mini-muffin pan (2-by-5/8-inch size). Allow the dough pieces to soften several minutes until pliable. Have a small cup of water nearby. Dip your thumbs into the water, then straight down into the middle of the dough spiral. Flatten it against the bottom of the cup to a thickness of about 1/8 inch, then smooth the dough up the sides and create a raised lip about 1/8 inch above the pan. The pastry sides should be thinner than the bottom. ← I think I understand now. You actually roll it out, then you roll it back up and cut slices from the rolled puffed pastry and then "dip your thumbs into water....". Ok. I am going to try this this weekend and I will take pictures.

What is the secret with working with the puff pastry?

I did not go on a second date with someone because he ate with his mouth open and made very loud smacking sounds. But, that wasn't the only reason I didn't go out with him again.