Tropicalsenior

The dough is quite stiff and will hold together well. The Rings really weren't necessary. It just made them nice and round.

I saw this recipe a while back for Baked Apple Fritters and since they are one of my favorite things I thought I would give it a try. I only had one apple so I only made half a batch. They were quick, easy, and delicious. Now I wish I had had two apples. I baked them in my crumpet rings so that they would be nice and round and I took the rings off after 10 minutes of baking.

I'm not much of a cooked cabbage fan either but I made this Braised Pork and Cabbage recipe the other day and it was delicious. I didn't have fresh dill so I used dried and since I made a small batch I didn't cook at the full hour in the oven. We really enjoyed it and I will make it again.

She used Crystal shot glasses. At a dollar store I can imagine that you could pick up some glass shot glasses pretty cheap.

A while back someone made and brought almost exactly the same thing that you are describing to a party that I attended. It was an impressive presentation and very well received. As I remember it, it had a cocktail pic with two pickled onions instead of olives. She had had a problem transporting it and brought extra supplies in case some of them spilled which they had.

I feel for you and your husband. What a terrible Christmas present. I came down with a nasty cold Monday and now my plans to make tourtiere have been put on hold. I just can't summon the energy. I'll probably make it for New Years Eve. I have a pork roast thawing out and we'll just make do with that.

It does look great but it really doesn't look like Tres leches cake.

Carlos's girlfriend was here for dinner tonight. So I made a seven layer lasagna yesterday and had it in the refrigerator ready to bake. I'm glad I had it ready because yesterday afternoon I came down with the mother of all colds. I guess that's my Christmas present. I found ricotta for the first time in about 4 years and went a little overboard on that but otherwise it was pretty good. Served it with green beans and bacon. Watermelon, green salad and homemade bread, no pictures.

Just don't tell that to Costa Rica, Nicaragua, or Peru. They all claim to have invented it and each one claims to have the best. I've tried them in all three countries and they're all soggy bogs.

Being in Costa Rica where they claim to have invented Tres leches cake I see a lot of it. Personally I can't stand it and I can see where it could be compared to a bog. I don't see much to recommend this cake. The only thing that I like about it is the gummy worms.

I have everything ready to make my tourtiere for Christmas but I came across this topic the other day, Mennonite bubbat. It is a type of fruit bread baked inside a turkey or a chicken. I'm intrigued and thinking of making it for New Year's Eve. I was wondering if any of you have ever heard of it or ever made it before and what advice you could give me.

@Darienne I used to make gumbo for my husband all the time and this is similar to the recipe that I used to use. This recipe gives you the option of using Cajun seasoning or it tells you what to use in place of it. I couldn't hope to find andouille sausage so I just used the spiciest sausage that I could find. The rest of the ingredients should be easy enough to find where you live. Filé powder is optional, however I did have that. Unfortunately, I can no longer make it because onions and green peppers are not optional and they are completely off the table for us now. If you feel up to going down a rabbit hole there is a very good topic on it here. This recipe with it's options will give you a chance to try it out to see if you like it before you invest in a lot of expensive stuff that you may never use again if you don't.

We had the first of the panettone for breakfast this morning. It was the chocolate caramel and it was delicious.

Once again there were no English muffins in the stores. So I made some. I followed this recipe but because I don't have a lid for my griddle I pop them into a 350° oven for 7 minutes. They were baked perfectly. The last two were a little bit wonky but I'm sure that they will taste just as good as the others.

It seems like it's been a bad year all around for panettone. We've been checking the bakery in our local supermarket for weeks and no panettone. Finally today we ask a cashier why they didn't have any and they have had it. It's been displayed with the Christmas ornaments. But they were out. So we went to the high priced store and they had some imported panettone. It's almost twice the price of our little grocery store panettone and not as good but at least we'll have some. The one on the left is tiramisu and the one on the right is caramel and chocolate. Maybe not as good but Beggars can't be choosers.