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Old 06-19-2011, 09:38 AM   #3911
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Making a mincemeat pie as a special request.

Not my choice at this time of year.

Chacun a son gout, said the old lady as she kissed the cow.
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Old 06-19-2011, 09:51 AM   #3912
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I am making a ruhbarb dessert today for father's day. The one with the butter, flour & sugar crust, cooked ruhbarb, custard filling & merange on top.
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Old 06-19-2011, 11:36 AM   #3913
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I will be baking a 2 pound loaf of Italian bread today. I normally follow Amy's Italian Bread recipe which uses a sponge starter but since my starter died of neglect, I will be using my bread machine instruction book recipe. I'll mix it up in the bread machine, but bake it in the oven.

Now that the weather is warmer I am also going to make another attempt at catching some natural yeastie bugs to make some sourdough bread. I'll give it a week on it's own, and if I get no reaction I will help it along with some organic grape skins.
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Old 06-20-2011, 12:57 AM   #3914
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Checkerboard Cream Sickle Cake. Because of the way I cut it to feed many, it lost it's checkered board visual.

Attachment 11219

Attachment 11220

Attachment 11221
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Old 06-20-2011, 03:23 AM   #3915
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Patty1

That cake looks fantastic!
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Old 06-20-2011, 03:24 AM   #3916
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Tonight I made MARILYN O' REILLY'S IRISH SODA BREAD. I used currants instead of raisins and used the optional 2 Tbsp caraway seeds. Delicious!!!
Marilyn O'Reilly's Irish Soda Bread Recipe : : Food Network

It came out looking similar to this:
http://simplyrecipes.com/recipes/irish_soda_bread/
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Old 06-20-2011, 09:00 AM   #3917
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Quote:
Originally Posted by PattY1 View Post
Checkerboard Cream Sickle Cake. Because of the way I cut it to feed many, it lost it's checkered board visual.

Attachment 11219

Attachment 11220

Attachment 11221
Very creative! It looks wonderful.
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Old 06-20-2011, 05:42 PM   #3918
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if it is not to hot later, will make an almond pound cake. doesn't that sound good?
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Old 06-20-2011, 05:52 PM   #3919
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Quote:
Originally Posted by babetoo View Post
if it is not to hot later, will make an almond pound cake. doesn't that sound good?

That does sound good!

To me they are best if you let them ripen for a couple of days.

That seldom happens at my house
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Old 06-22-2011, 12:41 AM   #3920
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Quote:
Originally Posted by PattY1
Checkerboard Cream Sickle Cake. Because of the way I cut it to feed many, it lost it's checkered board visual.

<img src="http://www.discusscooking.com/forums/attachment.php?attachmentid=11219"/>

<img src="http://www.discusscooking.com/forums/attachment.php?attachmentid=11220"/>

<img src="http://www.discusscooking.com/forums/attachment.php?attachmentid=11221"/>
Lovely looking cake Patty :-) I bet it is yummy!
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