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Old 10-24-2010, 04:48 PM   #3031
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Did the Blondies yesterday, and have a blue-barb pie in the oven now.
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Old 10-27-2010, 04:09 PM   #3032
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Shortbread caramel/chocolate bars. Just invented 'em. I'll see how they go before I post the recipe.
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Old 10-27-2010, 04:33 PM   #3033
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The name sounds really good!
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Old 10-27-2010, 06:27 PM   #3034
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Quote:
Originally Posted by Alix View Post
Did the Blondies yesterday, and have a blue-barb pie in the oven now.

had maple flavoring in my basket at virtual market. checking order today, not available. darn and double darn
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Old 10-27-2010, 08:35 PM   #3035
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OK, the recipe is a success, I'll go post the recipe and then link here.
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Old 10-27-2010, 08:44 PM   #3036
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Turtle shortbread bars. Yummy! Ken says he can feel a sugar buzz after one bite. Wuss.
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Old 10-28-2010, 12:32 AM   #3037
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I made 9 dozen cupcakes today with a young lady I have started to mentor. She wants to spend time with me and learn to bake....hey, right up my alley! We will be decorating them tomorrow night for use in a "cupcake walk" at a Harvest Festival on the weekend.

I also chopped and mixed up my fruit for a double batch of "The best fruitcake in the world". I haven't made it since my Mom passed away, but it just seemed fitting this year as a surprise for Dad.

Oh, this is the actual name of the cake, handed down from my great-great grandmother on down - no peel, light in colour and big chunks of fruit!
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Old 10-28-2010, 02:07 AM   #3038
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I have picked the last of our swiss chard and mixed the feta cheese with an egg a little cream and lots of pepper. The strudel dough is in the fridge resting, I will "pull it" and assemble then bake in a few hrs.
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Old 10-28-2010, 02:10 AM   #3039
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Not baking, but I'll be setting up my prep and mixer for baking on Saturday. My order from King Arthur Flour came with the essential ingredients. If it's as good as I think it will be I will link it.
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Old 10-28-2010, 02:10 AM   #3040
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I have picked the last of our swiss chard and mixed the feta cheese with an egg a little cream and lots of pepper. The strudel dough is in the fridge resting, I will "pull it" and assemble then bake in a few hrs.
That sounds good!
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