Marmish

I think you misunderstood the joking tone of my post. I know it’s a cake server. I don’t know why it is two sided like it is and no one seems to know for sure or have seen a similar one. angel food cake is the best guess but no search for angel food cake servers turns up a similar one. I can’t find any info about the company except as a toy importer. I need something I can share with 10 year olds to give a little more info for their research. I’m a librarian and no slouch at research. If I, and all of you experts don’t know definitively, no 10 year old is likely to figure it out. That’s all.

My students today did attempt to comb their hair with it! But seriously, if you all can't help, what hope do 10 year olds have?!?

Can anyone tell me more about this? I'm sure it's not super unusual, but I can't find any details anywhere other than one eBay listing and I need to share a resource with 5th grade students as I have bought one and am using it for a primary source lesson.

Thanks. I’m going to try this weekend.

I prefer cake donuts myself but the girls don’t. I don’t mind the frying, I just don’t want a houseful,of donuts. If I can save work for next weekend even better.

Our weekend routine is to pick up donuts, from either Dunkin (chocolate long johns) or a local shop (fancy donuts). I’d like to make long johns at home but I only need 4 at a time. I’m wondering if I could roll, cut, then freeze some of the dough. I’d thaw overnight in the fridge and fry in the morning. What say you? first hit in a google search recipe for reference: https://www.allrecipes.com/recipe/87673/long-johns/

My +1; Dani, and I can be removed from the maybes and counted as for sures.

Kerry, please add me and a +1 as maybes.

Thanks Andiesenji! My guess was right. Thanks Alex. I pop in every once in awhile.

Does this knife have a specific purpose?

Glad it worked out for you.

Thanks Alex! I pop in every once in awhile. Hope all is well with you.

Forno Rosso is really good. We go to the Harlem location.

The Cooks Illustrated The Best Make Ahead Recipes has some good not-so-traditional casserole type dishes too. I've made the one with chicken, mushrooms and pasta in a white wine sauce several times including for new parents and it is always well received.

Thanks for keeping up this thread. Everything looks amazing. I had this book from the library a long time ago and had some things earmarked. Must find them. The salads you posted are especially appealing to me these days.

Spinach dip and hawaiian bread, Fanny May pixies.

I think the refrigerated ones are your best best. They unroll easily unlike the frozen ones.

This delicious and easy tart http://www.davidlebovitz.com/2008/07/jam-tart/

I don't know the answer and I returned the book to the library, but I do know that Tosi does "Tweet with Tosi" on Fridays. So if you tweet, you could ask her. But knowing you, you've probably already forged ahead.

When I make s'mores indoors I layer the chocolate on the Graham cracker, top with the marshmallow and broil the whole thing in the toaster oven, then top with the other Graham cracker. And in the last two days I have made the pots de creme and bananas foster. Delicious. Not helping the diet, but, delicious nonetheless.

Cinnamon toast. Slice of bread preferably squishy white, slather with butter, sprinkle with cinnamon, top with white sugar. Broil til bubbly.

I want to make some of the brittles but don't have a silpat. Alternatives?

I think they did on the top, maybe not so much between the layers. I managed to eat half of it by itself before I finished the rest of the cake, so I'd definitely recommend making it.

I'm happy with the delicious real vanilla taste I was actually at Michael's today with that on my list, and thought, what am I doing? The frosting as I made it was great. I think the compost cookies are up next. I have a friend bringing dinner tomorrow.

I made the birthday cake. I thought it was really good. DH described the frosting as "elevated grocery store frosting" which is exactly the intent of this cake. It had that American buttercream taste, but a smooth texture and wasn't sickly sweet. I didn't use clear vanilla so I tinted the frosting a bit. My crumb also didn't really "crumb" but that was totally my fault for not following directions.