Comments for Playing with Your Food

Comment on Lemon Bars by mayasings

mayasings — Mon, 12 Oct 2009 12:29:30 +0000

made these yesterday myself, and so far I’m getting good responses so far.

I think the temp was a bit high when I poured the egg mixture on, all of the top turned brown fairly soon, lol, but it’s still good. I think I’ll go for a bit less sugar and a bit more lemon in the next batch.

I *love* the dough. dearly.

Comment on Pascha by Maureen E

Maureen E — Fri, 02 Oct 2009 23:09:21 +0000

Oh sorry! Just about a quarter of a cup or so–just enough to let the fruit soak in.

And I apologize for not replying sooner.

Comment on Lavender Sorbet by Cookie Girl

Cookie Girl — Mon, 21 Sep 2009 21:16:38 +0000

Nope never use an essential oil instead of infused simple sugar or wine…can be poisonous in some instances

Comment on Several Kinds of Chocolate Shortbread (sort of) by graham

graham — Wed, 16 Sep 2009 02:44:38 +0000

I made this the other day… for company, no less… and it was amazing. I assumed that the second layer should also bake at 350 degrees, which worked fine. I used espresso flavored Green and Black’s for the Unsound Mind Club’s optional drizzle, and there was this lovely texture-taste convergence with the crumbly shortbread base where one’s mouth almost thought it was experiencing coarsely ground coffee– but tastier. I liked these best eaten the next day, straight from the refrigerator: the cold tempered the sheer chocolatey intensity of the dessert.
Thank you, Robin– I am definitely going to make these again soon, but only for the youngest, heart-healthiest, skinniest people of my acquaintance! Otherwise I’m sure I will lose friends.

Comment on Pascha by Libby

Libby — Thu, 03 Sep 2009 02:06:55 +0000

You mention vanilla and rum in the directions, but I don’t see any listing of rum in the ingredients. How much rum should I use?

Comment on Robin’s very squodgy white chocolate brownie . . . er . . . chocolate whiteys recipe by Brynne

Brynne — Sun, 16 Aug 2009 17:37:25 +0000

Me too, Betty…me too.

Comment on Lemon ice by cgbookcat1

cgbookcat1 — Thu, 25 Jun 2009 04:10:29 +0000

Mmm. It was over 90 (F) here today. This looks like a perfect re-christening recipe for the ice cream maker!

Comment on Black Forest Christmas Cookies by Crystal Brunelle

Crystal Brunelle — Sun, 05 Apr 2009 05:59:32 +0000

I finally tried this. I had the printed recipe, chocolate, tinned cherries and barley waiting up in my cupboard for a few months after you posted this. I finally needed the cookies enough to give it a try. These are so yummy. Thanks!

Comment on Robin’s very squodgy white chocolate brownie . . . er . . . chocolate whiteys recipe by Betty

Betty — Fri, 03 Apr 2009 05:36:32 +0000

This recipe sounds delicious and I am going to try it. I love chocolate. Probably a little too much. LOL

Comment on Refrigerator Lemon Pie by Abigail Miller

Abigail Miller — Tue, 24 Mar 2009 14:41:39 +0000

At the little restaurant where I worked the summer I was 16, we made an even more basic version of this. A bit denser; it was less than a inch thick but full of flavor, and no worries about uncooked egg.

Smash some graham crackers and cover a plate with the crumbs.
Stir together 1/2 cup lemon juice and one can sweetened condensed milk. It thickens up by the action of the acid on the milk.
Gently pour onto the layer of crumbs.
Chill. Serve each piece with as many crumbs as adhere. There will always be quite a few that don’t but don’t worry about them.

Also very good made with lime juice.

Abigail