• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
gfron1

Creations from The Art of the Dessert

138 posts in this topic

From Ann's interview

What is the food that you love so much that you would gorge yourself on?

Maryland Strudel, I love it almost more than anything.

Now that its fall, I finally made this - I'll post that later. But, I wanted to share how much I'm enjoying this book - its the perfect skill level for me. What I'm most enjoying is that it seems most recipes teach me a new technique or skill. The strudel taught me a new way to make the dough (melting butter and sour cream together, then adding it to the flour), and cutting 3/4 through while its still warm, so that when you serve it, you'll have a clean cut. Maybe this is old hat to many of you, but its brand new to me and I'm really loving it!


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites

Here it is.

gallery_41282_4652_33468.jpg

A beautiful butt if I've ever seen one. Notice the little sugar spec trying to run away on the top...I got him.

And the guts...

gallery_41282_4652_9850.jpg

I had to modify (as usual). I thought I had walnuts, but didn't so I used almonds and pecans. In retrospect, my pine nuts would have been even better. On one (the recipe makes two) I stayed as true to the recipe as I could, but on the one in the pictures I added crystalized ginger. So, on the inside there's apricot, yellow and dark raisins, currants, cranberries and cinnamon. She suggested serving with Manchego which would have been stellar, but I went for ice cream instead.


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites

Great thickness (thinness?) on the dough, Rob! I've been aching to make strudel but I've been distracted by desserts gifted to me, again. Apricots aren't available here so I'll go a classic route, but sour cream in the dough sounds like an excellent idea, for extra tenderness and flavor.


Mark

The Gastronomer's Bookshelf - Collaborative book reviews about food and food culture. Submit a review today! :)

No Special Effects - my reader-friendly blog about food and life.

Share this post


Link to post
Share on other sites

Last night I made a super meal of Chicken with Vin Jaune and Morels for some friends and capped it off with the Cassatta. Six layers of rich almost-pound cake layered with currant jelly and a mixture of ricotta, cream cheese, cream, marsala, and cinnamon, covered in a light and smooth fudge frosting.

gallery_41282_4652_18866.jpg

gallery_41282_4652_14038.jpg

As I'm coming to expect with this book, this was a really tasty and easy dessert. I had stayed away from it for a while because I thought it was going to be a lot of work - it wasn't. A couple of challenges however. The recipe called for baking the cake in two 8x4 loaf pans, then cutting each into 3 layers. What you're seeing in these pics is just one loaf pan - I ended up making two cakes which is fine with me, but if I had done it her way, the cake would have been nearly 12 inches tall. The second concern was the filling. When I made the filling according to the recipe it was too thin. If I had simply mixed the filling and put in on the cake, it would have oozed out or soaked in. I tried to whip the cream while mixed which did thicken it some, and then I put it in the fridge to firm up the cheeses. Those steps made it thick enough to work with. I think the problem was that I used reduced fat ricotta since it was the only thing available in my town. That may have thinned the mixture enough to cause the problem, so someone who has access to full fat ricotta should let us know if they run into the same issue.


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites

I haven't had a chance to bake much from this book yet but I did make the Schnecken a while ago and they were amazing. Unfortunately they disappeared before I remembered to take a picture so I can't show you. I made them the size she suggests and also in a mini-size, with raisins & nuts and without. They are the right sweetness for me (I don't like really sweet cinnamon rolls) and oh so buttery. Everyone that tried one raved.


Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Share this post


Link to post
Share on other sites

Rob: That's weird. Was the cake actually 12" tall in the book? (Though a lot of them don't have pictures....) I guess you were more successful in getting the cake to rise (I'm not sure how things work in high altitudes.) Regardless, it looks incredibly decadent :smile:


Mark

The Gastronomer's Bookshelf - Collaborative book reviews about food and food culture. Submit a review today! :)

No Special Effects - my reader-friendly blog about food and life.

Share this post


Link to post
Share on other sites

No pic in the book and it didn't rise anymore than a pound cake, so I don't know. Many of her recipes leave you extras to be used later - for example this one had some scraps from the squaring off, which I quickly ate, but then yesterday realized the very next recipe wanted me to use in the babka which I'm preparing to make. I have been making high altitude adjustments on the cakes using THESE recommendations, which have been very successful for me.


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites
for example this one had some scraps from the squaring off, which I quickly ate, but then yesterday realized the very next recipe wanted me to use in the babka which I'm preparing to make.

That's a good tip for books that make use of scraps, maybe a little "reserve for use in (whatever)" note with the recipe so you know not to munch or toss the leftovers.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Share this post


Link to post
Share on other sites

Chocolate Babka

gallery_41282_4652_14898.jpg

A very light coffeecake-like bread swirled with apricot jam, cake crumbs, chocolate shavings and topped with struesel.

I thought for sure that this recipe wasn't going to work. When I made the dough it was so wet and sticky - I had no idea how I was going to roll it out. But Amernick said to make it like thick ice cream and I did, so I ploughed ahead. And what do you know...it worked perfectly! I loved the texture of this but would have added more filling to satisfy my sweettooth. Of course, that meant that my spouse thought it was perfect. Amernick calls for this as a dessert with ice cream, but we both agreed that it was best left as a decadent breakfast or brunch item.


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites

That looks so good at 7:06 in the morning. All I have is a banana here at work. Where are you getting your recipes from? Do you have your own business or is this just something you do all the time?

Rena

Share this post


Link to post
Share on other sites

All of the recipes in this topic are from Ann Amernick's The Art of the Dessert. And I squeeze these in in between my two full time jobs and eG time :blink: Sugar keeps me going!


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites

I made the babka a month back, and it was delicious.

I'll second the advice to add more filling.

The cassata looks delicious!

Share this post


Link to post
Share on other sites

gallery_41282_4652_40005.jpg

The Chocolate Viennese Cake. I had eaten sacher tortes many times, but never made one, so I didn't realize that corn starch was the reason for the texture. Often times that texture is a big turnoff for me - not this one. My guests found a good but a bit rich. We had our first snow!

gallery_41282_4652_5422.jpg


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites

I made the Demayo chocolate cake, filled it with homemade pear/ginger preserves, and frosted with bitter chocolate sour cream frosting (which was a bad choice). The cake is incredible (I have a post-demolition photo that I will upload when I get to a computer with an image processing application). This is definitely going to be my go-to chocolate layer cake recipe. I only had 9" pans, and the cooking time was a bit longer than hers, but it came out incredibly moist. The tricky part for me was that it is a very delicate cake - I broke one of the layers just moving it from the rack to the plate - and I needed a much softer icing (maybe a ganache? Maybe even seven minute?) I was very happy with the ginger. The bite went really nicely with the dark chocolate flavor of the cake.

-L

gallery_21520_4182_186891.jpg

Edited for photo. This is a post party shot. As you can see, I am not the worst cake decorator on the planet. If, however, the worst cake decorator were to die... :wink: It tasted good, anyway!


Edited by lperry (log)

Share this post


Link to post
Share on other sites
If, however, the worst cake decorator were to die...  :wink:

I don't have plans for relinquishing my title anytime soon.

Looks tasty and very moist.


Edited by Tri2Cook (log)

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Share this post


Link to post
Share on other sites

Here's my Demayo. We decided its not a German Chocolate cake because of the intensity of the chocolate - 1 C. of cocoa. My deep dark dirty secret behind this picture is that the cake was a disaster. First, I made high altitude adjustments that weren't quite right...odd doming on top. Second, my spouse sprung a dinner party on me where the cake was expected (2 hours before the party)..."oops, you mean I didn't tell you?" Third, assembling a cake before it has fully cooled is not a good idea. Fourth, I only had my finely grated Indian coconut - good flavor, poor texture. The result was a good tasting cake where the top layer broke apart into 6 pieces and slid off the sides because the filling wasn't quite set.

We all liked it, but not to the extent that lperry did. But, I don't know what's the recipe and what was my doing. But it certainly would be worth making again to find out.

gallery_41282_4652_22879.jpg


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites

It doesn't look disastrous to me at all! I hope you try it again with something that might be better with the dark chocolate flavor. Next go round I am going to fill with berries and whipped cream. German chocolate cake was never something we had when i was growing up, and I've never had one that wasn't from a box, so it didn't occur to me to make it by the recipe. My inspiration was the little dark chocolate-covered ginger candies from Trader Joe's.

Share this post


Link to post
Share on other sites

The secret is...look at how much of the cake you can see. The top layer broke into a bunch of pieces...really, it was an ugly mess.


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites

Has anyone tried Ann's unusual technique for making puff pastry? In it, she describes a technique in which the butter is first cut into slices, then made into 4 discrete sheets which are then layered into the dough during the first set of turns. I've never seen anyone do it this way (seems unnecessarily complicated), but I'm intrigued and plan on trying it this weekend. I'll report back with my results. Anyone else tried her technique?

Share this post


Link to post
Share on other sites

I have and thought the same thing. I think that technique provides a bit more control over the shape of the butter as you begin rolling it. Not necessary, but I see the usefulness.


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites
I have and thought the same thing.  I think that technique provides a bit more control over the shape of the butter as you begin rolling it.  Not necessary, but I see the usefulness.

it seems like it would help to control the gluten formation in the dough as well. while i don't have the book, i'm sort of picturing the technique in my head. do you roll the dough out into a rectangle and fold it over the "sheets" of butter that you've created? then you continue to make your folds?

Share this post


Link to post
Share on other sites

Yes - its pretty much the typical process, but she starts by having you cut the butter into rectangles and assembling them into your square. I'll have to pull the book and make sure I'm not misspeaking.


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By Panaderia Canadiense
      Hi all! I'm trying to perfect my lemon bar recipe, which is from my grandmother's Purity cookbook with all sorts of notations and changes she made. It's perfect in terms of flavour and the pâté sucree base works exactly as it should, but the topping is coming out too fluid.
       
      The topping is 3C sugar, 1/4C lemon juice, the zest off of those lemons, 1tsp baking powder, 6 eggs and 2C coconut.
       
      What can I do to firm it up a bit, so that it stays put once I cut the bars? Would cornstarch or tapioca flour do it?
       

    • By Daily Gullet Staff
      by David Ross

      I was pushing my shopping cart through the aisles of Yoke’s Supermarket on a recent “Fresh Friday,” when a spritely-sounding young woman announced over the public address system, “Attention shoppers, attention shoppers, two minutes until the next Cakewalk, two minutes.” Frozen with suspense and the anticipation of winning one of Yoke’s chocolate crème de menthe cakes, I stood pat on the number 36 yellow flower pasted on the floor in front of me. I wasn’t going to budge off that number 36 -- I wanted a cake. While I waited to hear my number called, I was overcome with a sense of nervous anxiety --the same emotion I had felt as a young boy waiting to win a cake when I was seven years old. I wondered why a boyhood fascination with winning a cake still left me with such a deep, lasting hunger some 47 years after I first danced a Cakewalk.

      What was it that tugged at my heart, telling me to delve deeper into the meaning of the Cakewalk? Why did I sense that there was an underlying truth I hadn’t discovered as a child? The only way I could unveil the mystique behind my relationship with this odd little dance to win a cake would lie in retracing the footsteps of my childhood, setting forth on a quest to discover the history of the Cakewalk.

      + + +
      We moved to Salem, Oregon from The Dalles, in the Summer of 1964, when my Father, Edgar Ross, accepted a position at the Oregon Department of Agriculture in the Commodity Commissions Bureau. My parents settled on a ranch-style, three-bedroom home on the corner of Ward Drive and 46th Avenue in the new community of “Jan Ree” Gardens. Our lot was bordered by new homes on two sides and to the East was a field of Blue Lake bush beans that would soon be consumed by the encroaching development. Mother and Father shared a few details about our new home. It had a second bathroom, a wood-paneled living room and an unfinished family room that my father promised would have a metal wood stove. But they kept one little secret from my sister and me until we were a block from our final destination on the day we drove to Salem -- our new house was next door to the grade school. I didn’t know whether to feel good or sick at the thought of living next door to the school where I would spend the next five years.

      Hayesville Elementary School was typical of the architecture of grade schools built in the early 1960’s-an L-shaped, non-descript building painted in drab green and grey. The assembly room, cafeteria and administrative offices anchored the building with the classrooms jutting out from the principal’s office. I started the school year in Mrs. Rhonda Sample’s second grade class. She was young, blond and attractive, totally unlike the spinster vision I had of the teacher that awaited me at my new school. The highlight of the school year was the annual “Open House at Hayesville.” Students showcased their talents, dazzling parents with displays of frogs and snakes in aquariums, samples of cursive writing on paper chains hung over the blackboard and paper mache busts of historic American figures like Thomas Jefferson and George Washington. Mothers and fathers could take a tour of the gleaming, stainless steel kitchen where Mrs. Fox prepared our hot lunches each day-warm, billowing cinnamon rolls dripping with powdered sugar frosting and her buttery, oven-fried chicken. But the most anticipated event of Open House at Hayesville was the annual Cakewalk Raffle -- a silly fun dance around the classroom. The winner won a cake and the proceeds went to fund other activities at school.

      We cut footprints out of colored construction paper and pasted them in a large circle on the spotless, pink vinyl-tiled floor. Each “foot” was given a number from one to twenty. Red, white and blue streamers were tacked on the outer walls and then brought to the center of the ceiling to define the center point of the cakewalk circle. When the room was ready, Mrs. Sample turned on the lights and opened the door, welcoming a parade of Mother’s who pranced into the room carrying Tupperware cake caddies, Pyrex baking dishes, glass cake domes and disposable aluminum trays coddling their precious cake creations.

      Three long tables were placed against the wall and covered with proper linen tablecloths. The tables served as the stage upon which the cakes would strut their stuff. The chorus line of cakes went on and on through the annals of cakedom-Chiffon, Angel Food, Devils Food, Sponge Cake, Pound Cake, Marble Cakes, Chocolate Torts and Jelly Rolls. There were cakes garnished with coconut, dusted with nonpareils, frosted with peanut butter, sprinkled with peppermints, and dotted with spiced gum drops. I entered the Cakewalk over and over until I won, seemingly always at the end of the evening when very few of the best cakes were left on the table. While Mother’s “Burnt Sugar Cake with 7-Minute Frosting” was good, it would be a total embarrassment in front of ones classmates for a kid to choose the cake made by his mother. No, should I win the Cakewalk and should it still be available, I would choose the Spiced Praline Crunch Cake made by Bernie Bennett’s Mother.

      The historical importance of the Cakewalk wasn’t a part of Mrs. Sample’s second-grade curriculum at Hayesville in 1964. Living in the Pacific Northwest, we were insulated from the racial struggles of the South at that time. I was a young white boy in a middle-class American family. I led the colorful life of a kid, yet I lived in a country that saw only shades of black and white.

      Only three years before my second grade, in the Spring of 1961 the Freedom Riders set out on a campaign to test the Supreme Court Ruling that upheld the segregation of blacks and whites at bus depots, waiting rooms, lunch counters and restrooms throughout the South. The Freedom Riders were met with ignorance and violence. African-Americans couldn’t drink from the same water fountain I drank from. I never knew.
      + + + The Cakewalk played an important role in the history of America -- a long-forgotten chapter that tells the story of the struggles forced upon the enslaved, who in spite of their burdens rose above the oppression of race and found a new form of the expression of freedom.

      The seeds of the Cakewalk were sown in the segregated deep South sometime around 1850, as a parody of the way plantation owners escorted their ladies into a formal ball. The women wore long, ruffled dresses of silk and glass beads with long, white gloves that reached above the elbow. The gentlemen were outfitted with top hats and tail coats. Couples pranced and paraded into lavishly decorated ballrooms, arm-in-arm in high-stepping fashion, marching into the center of the party, often to the music played by a banjo-strumming fiddler who worked in the fields.

      The winner of the dance contest sometimes won a cake presented by the master of the house, leading many to think this is where the name the “Cakewalk” comes from.

      African-American slaves who watched the proceedings took the dance on as their own in the yards outside their shacks, mocking what they saw as the frivolous customs of the plantation owners. According to the oral histories of slaves and their descendants, the Cakewalk was a marriage of traditional African tribal dances and rhythms combined with the dance steps of the upper classes. When the land barons and ladies saw the slaves dance, they missed the satirical element entirely, but the popularity of the Cakewalk had been established among the elite and it now transcended the boundaries of class.

      Wealthy farmers went on to sponsor competitions between plantations and the dance moved to large cities in the South and then to the East where it became a staple of traveling minstrel shows and ultimately to Vaudeville, the lights of Broadway and throughout Europe.

      On January 1, 1863, President Lincoln issued the Emancipation Proclamation with these humble words, “all persons held as slaves within any State or designated part of a State, the people whereof shall then be in rebellion against the United States, shall be then, thenceforward, and forever free.” Inspired by the renewed freedom gifted to them through Emancipation, a freedom that allowed them to express themselves openly through dance and music, African-Americans led a creative revival that would usher in new forms of dance and music that had never before been seen or heard. The artistic contributions of former slaves and their descendants would forever change the creative landscape in America.


      From this humble beginning in the sweltering, humid heat and back-breaking work of picking cotton, African-American artists penned the notes of a new from of music called ragtime that would eventually evolve into jazz. It was the Cakewalk, unintentionally and ironically, that crossed the bounds of race and class status as it burst into the popular consciousness of America By the 1890’s, African-American actors, dancers and musicians had started forming their own production companies and staged versions of the Cakewalk became all the rage.

      Scott Joplin, (1867-1917), was an early musical pioneer of the Cakewalk style of music. Known as the “King of Ragtime,” Joplin wrote and performed in the style of rag—a combination of dance and marching music entwined with the “ragged” rhythms and soul of African music. One of Joplin’s most famous pieces was “The Ragtime Dance,” (published in 1902), that included a Cakewalk:

      “Turn left and do the “Cakewalk Prance, Turn the other way and do the “Slow drag, Now take your lady to the World’s Fair and do the ragtime dance. Cakewalk soft and sweetly, be sure your steps done neatly.”

      The vaudeville team of Mr. Egbert Williams and Mr. George Walker were two of the first African-Americans to take their musical show on the road in a grand scale. Crowds packed into The New York theatre in 1903 for 53 stunning performances of song and Cakewalk dances in William’s and Walker’s new production “In Dahomey” -- the first all-black musical to be performed on a grand scale in a major Broadway venue. After its raging success in America, “In Dahomey” crossed the Atlantic, performing for seven months of standing-room-only audiences at the Shaftesbury Theatre in London before returning to New York.

      By the turn of the century, Americans were moving off farms and into towns and cities in record numbers. Ragtime music transformed into a new genre called “Jazz,” with emerging talents like Jelly Roll Morton, Louis Armstrong and Duke Ellington playing at the Cotton Club in New York.

      By 1930, the public fascination with dance theatre began to fade as America was lured by the intrigue of other forms of entertainment like talking motion pictures. But the early concepts and the heritage established by the Cakewalk endured throughout the twentieth century and into the 21st, namely, as a contest to raise money at church socials and school functions. The Cakewalk also delivered new words into the American vocabulary-“take the cake,” and “it’s a real cakewalk,” are terms used to refer to something that is “the best,” or a job easily done. Cakewalk software is a cutting-edge firm today that produces award-winning digital audio and recording software to the music industry.

      + + +
      I’m nearing my 54th birthday in November, some 46 years removed from my second-grade class. I had been lost until that Cakewalk at Yoke’s, yet now I’m found. I’ve learned a lesson in respect through the Cakewalk -- a lesson that taught me how emancipation allowed the enslaved to express themselves through music and dance. A lesson that freedom is an unalienable right bestowed upon all Americans. I’ve gained a deep appreciation for the place that this little ditty we call the Cakewalk plays in the history of America, opening our eyes to a world that was color blind.

      I found my personal truth in the Cakewalk -- a truth far richer and deeper than the dreams of a boy winning a cake.

      * * *
      David Ross lives in Spokane, but works a one-hour plane ride away. When he's not tending to his day job -- or commuting -- he writes about food and reviews restaurants. He is on the eGullet Society hosting team.
    • By JohnT
      I have been asked to make Chinese Bow Tie desserts for a function. However, I have never made them, but using Mr Google, there are a number of different recipes out there. Does anybody have a decent recipe which is tried and tested? - these are for deep-fried pastry which are then soaked in sugar syrup.
    • By shain
      Makes 40 cookies, 2 loaves. 
       
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
       
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
       
        
    • By Tennessee Cowboy
      I'd like help from anyone on making the best Pistachio Ice cream.  This forum is a continuation of a conversation I started in my "introduction" post, which you can see at 
      I recently made Pistachio ice cream using the Jeni's Ice Cream Cookbook.  I love Pistachio ice cream, so I've launched an experiment to find the best recipe.  I am going to try two basic approaches:  The Modernist Cookbook gelato, which uses no cream at all, and ice cream; I'm also experimenting with two brands of pistachio paste and starting with pistachios and no paste.  Lisa Shock and other People who commented on the earlier thread said that the key is to start with the best Pistachio Paste.    
      Any advice is appreciated.  Here is where I am now:  I purchased a brand of pistachio paste through nuts.com named "Love 'n Bake."  When it arrived, it was 1/2 pistachios and 1/2 sugar and olive oil.   I purchased a second batch through Amazon from FiddleyFarms; it is 100% pistachios.  I bought raw pistachios through nuts.com.  The only raw ones were from California.  If anyone has advice on using the MC recipe or on best approaches to ice cream with this ingredient I'd appreciate them.  I will report progress on my experiment in this forum.
  • Recently Browsing   0 members

    No registered users viewing this page.