Swisskaese

I really like RLB's Unrugelach Mexican Wedding Cookies - These freeze well. Make them weeks ahead, thaw them out and roll them in powdered sugar the day before. Lime Meltaways I have a very good Babka recipe. It is for chocolate and cinnamon/walnut. I can PM it to you.

Wow! That is gorgeous.

Thanks Zaelic! That is a big help. I am leaving on Sunday for two weeks.

Wow! I am definitely going to make that. But, it will have to wait a while. My problem is that I am not crazy about meringue. I like hard meringue, but I do not like squidgy meringue. I think the texture is similiar to marshmallows and I really don't like marshmallows. Is it very lemony? I think the idea with the disc of lemon cream is an excellent idea.

Where is Abu-Hassan and Paul's cafe in Jaffo? You can PM me. I have a colleague visiting here from the States and I would like to take him there on Thursday.

Most of the Tres Leches recipes I have seen called for baking powder, but here is a recipe for Chocolate Tres Leches that only calls for eggs, sugar and flour.

Well, this was my first attempt. Sadly, I must say it is pretty awful. I should have been a bit suspicious when I read the recipe. The first thing that struck me as ood was the 1/4 cup of cornstarch -- I've never seen that in a cake recipe before. The other thing was the order of production. I'm used to creaming the butter and sugar together first, and then alternately adding a flour mixture with a liquid. This recipe had both; a mixture of flour, spices, and cornstarch and a liquid mixture of milk, eggs, and vanilla. In these instructions, you are to mix the flour mixture with the softened butter, THEN the liquid, THEN the sugar. The resulting cake smelled just okay in the oven. When it hits your tongue, the first taste which hits the tongue is PASTINESS. As you can see from the picture, I couldn't event get a solid, cohesive slice out of the pan. It immediately crumbles apart. You can't even fork-cut a bite off without it falling into bits. There is no delicacy and the subsequent sponge fails in height or structure. I think there are boxed spice cakes with more substantial flavor. Sorry, Swisskaese! The quest continues! Kit, your Caramel Cake will be next! ← Sorry, it was such a failure. Good luck with the others.

I haven't had maultaschen in years!!! Can you send me a recipe?

Looks delicious Percyn. How did you prepare your yams?

You can all come for my wedding in April and we can have a big eGullet Seder!!!!

Here is a recipe, but it is in Spanish. Maybe someone can translate it for you. My Spanish is very rusty. Pan de Higo

I've been labouring under the impression that flapjacks were something we'd got from the US. I'm almost certain that it was the Sainted Delia (Smith) who popularised them in the UK back in the 70's. ← Flapjacks are what Americans call a granola bar, but flapjacks are better! Edited because I should have read the entire thread before I typed. Great thread so far Andy!

Hi Redsugar, would you mind posting or PMing me the Lemon-Pistachio layer cake? It sounds delicious. Patrick, as always, your lemon tart is gorgeous. I really need to buy Dorie's cookbooks. I don't have any. Maybe, I could suggest them as a wedding present. Have you tried Pierre Herme's Ligurian Lemon Cake? I have the recipe, but I haven't made it yet. This tart is also very good: Lemon-Pistachio Tart I didn't think it was pistachioy (a new word) enough, so I added 1/2 c ground pistachios to the crust and sprinkled pistachios over the entire tart.

Good Halvah is definitely not the "Israeli fruitcake". I though halvah was disgusting until someone brought me some from a small store in Jerusalem. It was amazing. It is hard to describe, but it is nothing like the preservative ridden type you can get in the States.

The cranberry and pistachio panettone is delicious. It gives off such a lovely aroma. It was easy to make and has a very nice moist crumb. The only thing I would change is that I will add more lemon zest and orange zest or I will try it with the optional candied orange and lemon peel. I think that the texture is much better than the panettone I used to buy in Milano.

So far, so good..... My makeshift Panettone Mold And the dough before baking The Panetonne are in the oven. I made the second one in a tube pan. I wish we had smellavision...... This Panettone smells wonderful, the proof will be in the tasting after dinner. I will post my results.

I am getting ready to make the Cranberry Pistachio Panettone. It is my first time and I don't have a coffee can or a Panettone paper form to bake it in. I am going to try an experiment rigging a pan with baking paper and see what happens. Wish me luck.

Here are a couple of a Swedish/Danish Recipe: Blueberry Bread with Cardamon Cardamon Braid

Thanks for telling me that. I am marrying a half-Hungarian but he hasn't been there since 1968. I was there in 1995, but only ate at the King Hotel and Hannah and was not impressed with either one. I am going to bring some food with me. What a shame!

I spoke to a few of my colleagues about it and they said to eat strudel the whole time I am there. I told them that I will look like the Michelin Tire woman in my wedding dress in April if I do that. I guess I will have to eat at the King Hotel or wing it when I get there.

I am going to Budapest on business for two weeks. Any suggestions for restaurants that serve fish or vegetarian dishes? I know, I know.....but I keep Kosher and I heard that the Kosher restaurant in the Jewish quarter is not very good.

I checked my recipe file and the coconut cake I was referring to is made with unsweetened coconut milk instead of cream of coconut. I can PM the recipe if anyone is interested.

Boy does that ever look good. Have you tried it? ← I haven't tried them, but they can't be bad.

I have a from scratch coconut cake recipe that calls for cream of coconut. I will look for when I get home tonight. How about Paradise Truffles

Hey!!!! What happen to my recipe?!