Swisskaese

I realise that you have pureed the blackberries, but next time you should consider making blackberry and raspberry ying and yang tarts or tartlettes. I use a butter crust, filled with grand marnier or chambord flavored pastry cream and glaze the berries with a strained cooked raspberry jam. You could also fill them with a lime curd and top with the berries.

I have never had any, but here is a link for Bean Pie and White Potato Pie: Bean Pie White Potato Pie

BKeith that cake is beautiful. Wendy, I don't know if you have already made the cake, but here is a link to a chocolate mold of a martini glass with olives. It might help you with the shape. Martini with olives How about this martini cake..... all I can say is wow! http://www.confetticakes.com/sp3_7.html

I tried to fix my oven and found out that I have to buy a new one. I am still without an oven because I haven't had time to go shopping for one. I will let you know when I make the bread. Stovetop, I do braid the bread on the second rise. I explained it incorrectly when I wrote the recipe. I have a feeling that James is correct in stating that it is probably the flour. I am going to try and see if the baking supply store near my house sells imported flour.

Baumkuchen cannot be made at home. It takes a very special machine and a very patient baker to make this cake. I used to buy slices of this cake a bakery in Schwabish Hall and was fascinated by how they made it. They had their oven at the front of the bakery and you could watch them make the cake.

Wendy that is beautiful!!! Would you be willing to share your Tiramisu Torta recipe? I wish you could come to Israel and make my wedding cake!!!!

They have liquid glucose at this British store in Belgium, see the PDF product list: http://www.stonemanor.uk.com/Home.htm

Hi Wendy, I am curious. What did you end up doing for this event?

Here is the recipe I mentioned. I would put it in RecipeGullet, but I have a problem entering a recipe. Chocolate or Cinnamon Babka 2 loaves This recipe can either be made using unbleached all purpose flour or half bread flour and half all purpose flour. DOUGH 1 1/2 cups water 2 tablespoons yeast pinch sugar 2 eggs 2 egg yolks 1 teaspoon vanilla extract 2 drops almond extract 1 teaspoon lemon juice 3/4 cup sugar 1 teaspoon salt 1/3 cup milk powder 1 cup unsalted butter - softened in small pieces 6 cups (approx.) unbleached all-purpose flour or combination (see note above). BABKA FILLINGS: Chocolate, Cinnamon (below) EGG WASH l beaten egg Sugar for sprinkling Mix together the water, yeast, and pinch of sugar together in a large mixing bowl. Put aside for five minutes so that the yeast will swell and dissolve in the water. Mix in eggs, egg yolks, vanilla, almond extract, lemon juice, sugar, salt and milk powder. Fold in the butter and flour. Mix the dough and knead by hand or with a dough hook until the dough forms a ball and is smooth and elastic (8-10 minutes). Put the dough in a greased bowl and cover with plastic or place bowl in a plastic bag. Let rise for 45-90 minutes. After the dough has risen, split the dough into two parts cover with a towel to rest for 10 minutes. Grease two 9-inch springform pans, cake pans, large loaf pans or if you decide to make one large babka, then grease a tube pan. I use a deep loaf pan. On a floured surface, roll one part into a 16x16 inch square. Spread the filling of your choice on the dough and roll up like a jelly roll. Cut the jelly roll in half and place both parts next to each other in one loaf pan. You can smush them together. Brush with egg wash and sprinkle with some sugar. Place loaf pan in a plastic bag and let rise until bubka is flush or over top of pan. Repeat with the other dough and place in the second pan. If you want to make one large babka, then roll the dough, without separating it into two parts into a 20 x 20 inch square and proceed as written in the paragraph above. Place in the tube pan. Preheat oven to 350F. Bake for 30-45 minutes or 50-70 minutes for a large babka. The bubka should be golden brown. Let cool in the pan for 15 minutes before removing to a rack to cool completely. Chocolate Filling 1 1/2 cups semi-sweet chocolate chips or imported chocolate 1/2 teaspoon cinnamon 1/4 cup cocoa 1/2 cup sugar 3 tablespoons unsalted butter or margarine Mix everything together in a food processor and make a loose paste. Cinnamon Filling 1/4 cup unsalted butter 1 cup brown sugar 2 tablespoons corn syrup 2-4 teaspoons cinnamon 3/4 cup chopped walnuts - optional Mix everything together in a food processor and make a loose paste. I usually make one cinnamon and one chocolate babka.

I have a chocolate recipe for this type of bread. It is called a Babka. I will post it when I get home.

I wish I had known about this restaurant when I was in Istanbul last September. What an great excuse to go back.

I forgot to mention that I drizzle honey over the cheese and figs!

My great-grandmother had a fig bush in her backyard and I used to eat them until they made me sick. They are truly the fruit of the Gods. I stuff my figs with a creamy Danish blue or gorganzola. Yum!!!! Now I have to go and buy some figs.

My favourite Turkish cookbook is Classical Turkish Cooking

Hi Wendy, I am not a professional, but I have been to Venice a number of times. I know that masks are for Carnivale and Mardis Gras, but masks and Murano glass are definitely Venetian. I would make a display of several Venetian Masks. Here is a site to give you a few ideas - masks Also, a popular Murano glass shape is wrapped candy (e.g. peppermints). Glass Candy . Maybe you could make a cake or small cakes to look like Murano glass candies using a similiar technique to the beautiful pink and yellow handbag cake you made. Edited because I haven't had my morning coffee yet!

I have found some very interesting recipes on Jewish-Food.org I put my family's matzah ball recipe on this site.

I just got a copy of the book and I can't wait to try most of the recipes, but I would especially like to try the following: Artichoke and Orange Compote Fall-Apart Lamb Shanks with Almond-Chocolate Picada Butternut Squash and Potato Pie with Tomato, Mint, and Sheep's Milk Cheese Corsican Cheesecake with Orange Marmalade This cookbook is beautifully written and the photos make you want to cook everything right away. I am a huge Paula Wolfert fan. I bought her Couscous and Other Good Food From Morocco and have had a lot of fun over the years making recipes from that cookbook. Some of my favorites are: Chicken Kdra with Almonds and Chickpeas Couscous with Seven Vegetables in the Fez Manner Chicken Stuffed with Rice and Raisins I want to try Chicken stuffed with Almond Paste, but my fiance doesn't like marzipan. Paula, if you are reading this, how sweet is this recipe and does it taste like marzipan? He does like almonds.

Thanks for the info Comfort Me. Shavuah Tov! I live in Tel Aviv. I make mine with butter flavored margarine, unless I am going to have a dairy meal. I will try the recipe with two packets of yeast and let you know. Unfortunately, my oven stopped working and I have to get it fixed. So, it make be a couple of weeks before I can make another batch.

I am guessing, but I think it is about 1 tsp to 1 1/2 tsp.

There is also a similiar german recipe called Almond Butter Cake. Here is a recipe that is adapted from a book in German called" Cakes and Tortes" by Annette Wolter. My great-grandmother used to make this all the time. I remember going to visit her and the whole house smelled like almonds. Pastry: 200g cream 100g sugar 350g Flour 1 packet baking powder 3 eggs 1 teaspoon cinnamon Topping: 200g butter 150g sugar 6 tbsp. cream 150g sliced almonds Mix the cream and sugar until the sugar has dissolved. Sift the flour and baking powder and mix into the sugar/cream mixture. Add the eggs one by one with the cinnamon. Spread the dough evenly on the pan. Bake for 10 minutes on the middle rack. Heat the oven to 180C. Grease a baking tray (jelly roll pan) with butter. Spread the dough evenly in the pan. Bake for 10 minutes. For the topping, melt the butter on low heat. Add the sugar, cream and almonds and mix well. Spread on the pre-baked dough and place in the oven for an additional 15 minutes or until golden brown. Cut into 16 slices and place on a baking rack to cool. Edited to add "sliced almonds".

Could this be it? Tosca Coffeecake Edited to correct the incorrect URL.

Here is a whole list of Knishes

I have a very good recipe for challah, but since I moved to Israel I am having problems with the bread holding its shape. This recipe has two risings and I braid the bread after the first rising. Everytime I make it the dough spreads out and the braiding is lost. What am I doing wrong? The ingredients are as follows: 2 C. lukewarm Water 3 pkg. dry Yeast 8 C. unbleached Flour (or more) 1-1/2 C. Sugar 1-1/2 tsp. Salt 1/2 lb. Butter or Margarine 4 beaten Eggs 1 beaten Egg for glaze BTW - I use the 3-braid method.

I didn't even notice the calories! Obviously, this recipe does not serve one, unless you are really depressed and need to eat the entire recipe to make you feel better.

I think it is a Lebanese condiment, but I am not sure how they use it.