Phooey! That's too bad. I hope you will decide to return to the Exchange in the near future.

suef, still available?

eli wrote:Unfortunately I'm gonna have to bow out. I just got scheduled to support a big project launch at work that weekend and am gonna be working 2am to noon that day, which leaves little time for baking and sleeping before the exchange. (It's extra annoying because I have to work maybe 2 weekends a year for this job. Bad timing.) I'll keep an eye out and hopefully I can make the next one. Happy baking everyone and I look forward to the pictures!

hopefully, we'll see you soon, at another exchange.

Hi,

I would like to host the dessert exchange on Sunday January 11. Street parking will not be an issue. If it happens to be snowing, there is a church parking lot nearby we could use.

Regards,

Works for me.

So this weekend is looking jam-packed. I have no idea what I am going to bring, but Pie Lady is your oven available if I decide to finish it on-site? Probably something with apples.

Sure is. I'm making everything ahead of time except the salad.

I am still available and would love to come.

Okie doke, welcome!

Hi-
looking forward to seeing everyone.
Cookies are done and turned out very nice (IMHO) recipe from the King Arthur Book
DO I still need to bring a bowl?
Will you please send address/any relevant notes.
Thanks
E

Oh right, people might need to know where I live. Sending shortly.

How many bowls can you spare, Ingrid?

Thanks,

i can bring a dozen real soup bowls if you like. wouldn't that be easier to eat out of than stryofoam? (no offense, ingrid!)

I'll leave that up to you two!

I also have a dozen Corelle bowls, non-breakable. I bring them instead.

Ms. Ingie wrote:I also have a dozen Corelle bowls, non-breakable. I bring them instead.

that would be great, ingrid. mine are breakable, so i'll let you handle that, thanks. see you sunday.

I am bringing a chocolate crinkle cookie. Cooks Illustrated had a version this month that they say is better than anything else and I want to try it out before I decide to use it for my Christmas baking.

I am making a Ginger and Pear Upside Down Cake.

Hi,

I am considering making a Concord grape sorbet. I want to test it out to see what it is like.

I may change my mind.

Regards,

Alistair tried to take it just out of the oven!

Hi,

I shifted gears once more: I am making (as I type) rice pudding.

Regards,

Cathy2 wrote:Hi,

I shifted gears once more: I am making (as I type) rice pudding.

Regards,

Haven't you noticed I tend to be vague if I ever even say what I am bringing. It totally depends.

See you in a moment.

Cathy2 wrote:Hi,

I shifted gears once more: I am making (as I type) rice pudding.

Regards,

I take it you'll be late then.

HI,

I will be there, which is what really matters.

Regards,

Thank you to Pie Lady for hosting a fabulous fall dessert exchange. The dinner of Mao Pao Tofu with Pork, Cream of Mushroom Soup (veg) and salad were incredible. Desserts this month were top notch. Please enjoy the photos, but try not to drool into your keyboard.


Cream of Mushroom Soup


Mao Pao Tofu with Pork and green salad (Sorry for blurry photo. Perhaps someone else took a better one.)


Cathy2's Rice Pudding


Pie Lady's Maple Cream Pie


Cookie Monster's Apple Pumpkin Pie


Pairs4Life's Apple Torte with a Smidgen of Cranberries


Ms. Ingie's Ginger Pear Upside-Down Cake


Iris Arbor's Oatmeal Raisin Cookies


Toria's Raspberry Pie Bars


DarcJoan's Chocolate Nut Pie


SueF's Chocolate Crinkle Cookies

Thanks, doll! It was nice having you all there! I did not try everything but I'm looking forward to polishing them off in the next couple of days.

I especially enjoyed the discussions on the Polish restaurants and the fine art of salad tossing. Please, if anyone's planning on ordering fruit baskets for the holidays, don't Google them at work.

As for the recipes, I was right, the Mao Pao Tofu did come from Cooking Light and it's easier than pie, although I can't figure out how to keep the tofu intact. I skipped the rice because I figured we'd be getting our carbs in sugar form.
http://www.myrecipes.com/recipe/mao-pao-tofu

The soup recipe was a CHIC recipe and remains my favorite cream soup. All that butter doesn't hurt. I multiplied the recipe by 6, which apparently makes about 12 appetizer portions, or 4-6 dinners. I didn't measure some of this but eyeballed it, so yours might not turn out exactly the same, but close enough.
2 ounces butter (I used less)
2 ounces finely chopped onion
8 ounces sliced mushrooms
Cook until browned. Add:
1-1/2 ounces flour (I guessed)
Stir until pasty. Add:
16 ounces chicken stock (I used veggie)
Stir until flour is dissolved. Cook awhile until thickened, then blend the fuck out of it.
According to the recipe, add 1 cup milk and 1 cup cream; I only used cream, and probably less than 1 cup for the whole pot (I just poured until I liked the color!)
Add salt & pepper til you dig the taste.

And 'dat's 'dat.

Thanks for hosting, I am stuffed!

Many thanks to Pie Lady for hosting my nearly virginal (to lth) wife and educating her in the fine art of salad tossing.

She seems to have enjoyed herself immensely, as I also was able to enjoy the visit from Cathy2 in her post sugar mode.

I've gotta say I'm glad I stayed clear--you guys are nuts!

https://www.youtube.com/watch?v=_H428jT1L7k (GTO=girls together outrageously)

I hope you haven't caused permanent damage.

But, seriously, thanks to one and all.

bean

Thanks to pie lady for hosting and for some seriously delicious eats!
Just perfect for the chilly weather.
Really terrific desserts all round, everything was as wonderful as the company
really enjoyed Cathy's rice pudding for breakfast mmmmm

i'm so sorry i missed this event. the desserts look diverse and delish. i got sick at the last minute, but before that i made the fruitcake from rose l. berenbaum's new cookbook. it's nothing like the dreaded holiday fruitcake made with glaceed fruit. it's mostly fresh apple (which does NOT need to be peeled, rose) and some dried apricots and prunes. i changed it up a bit, using nutmeg and ginger instead of cinnamon but it is fantastic. i popped it in the freezer when i realized i wouldn't be able to make the exchange and hope to serve it at a meeting this week, though i'd have preferred to share it with you all. (particularly since i left off the soaking-in-rum since pairs4life doesn't consume alcohol. i subbed in honey/lemon juice and it was still addictive). i also used all baker/miller whole wheat sifted pastry flour and can't imagine it could have tasted any better with the bleached white flour that rose, unfortunately, uses way too often....

justjoan wrote:i'm so sorry i missed this event. the desserts look diverse and delish. i got sick at the last minute, but before that i made the fruitcake from rose l. berenbaum's new cookbook. it's nothing like the dreaded holiday fruitcake made with glaceed fruit. it's mostly fresh apple (which does NOT need to be peeled, rose) and some dried apricots and prunes. i changed it up a bit, using nutmeg and ginger instead of cinnamon but it is fantastic. i popped it in the freezer when i realized i wouldn't be able to make the exchange and hope to serve it at a meeting this week, though i'd have preferred to share it with you all. (particularly since i left off the soaking-in-rum since pairs4life doesn't consume alcohol. i subbed in honey/lemon juice and it was still addictive). i also used all baker/miller whole wheat sifted pastry flour and can't imagine it could have tasted any better with the bleached white flour that rose, unfortunately, uses way too often....

Joan,
I am guessing Berenbaum is writing for an audience that does not have access to freshly milled whole wheat pastry flour. So have you been satisfied with using a readily available whole wheat pastry flour for baking? If so, I am sure there are many out there like you who just swap.

2nd recipe in 2 days highlighted from this book, Cathy is she coming to Chicago?

pairs4life wrote:

justjoan wrote:i'm so sorry i missed this event. the desserts look diverse and delish. i got sick at the last minute, but before that i made the fruitcake from rose l. berenbaum's new cookbook. it's nothing like the dreaded holiday fruitcake made with glaceed fruit. it's mostly fresh apple (which does NOT need to be peeled, rose) and some dried apricots and prunes. i changed it up a bit, using nutmeg and ginger instead of cinnamon but it is fantastic. i popped it in the freezer when i realized i wouldn't be able to make the exchange and hope to serve it at a meeting this week, though i'd have preferred to share it with you all. (particularly since i left off the soaking-in-rum since pairs4life doesn't consume alcohol. i subbed in honey/lemon juice and it was still addictive). i also used all baker/miller whole wheat sifted pastry flour and can't imagine it could have tasted any better with the bleached white flour that rose, unfortunately, uses way too often....

Joan,
I am guessing Berenbaum is writing for an audience that does not have access to freshly milled whole wheat pastry flour. So have you been satisfied with using a readily available whole wheat pastry flour for baking? If so, I am sure there are many out there like you who just swap.

2nd recipe in 2 days highlighted from this book, Cathy is she coming to Chicago?

i obviously don't expect anyone to use locally milled flour of any kind. but much as i revere rose as a food scientist and someone whose recipes will always work if followed exactly, it's frustrating that she never calls for unbleached white flour, which is my standard baking flour. i've never really seen the need for bleached flour. and while i'm sure there are some cakes that require cake flour, many don't. this is one area of her writing where she seems inflexible.

about the baker/miller flour: except for this fruitcake recipe from rose, i've been subbing in about 1/3 of the local flour for recipes when i don't want any detectable difference. for a few recipes, like my brownies, which have very little flour in them at all (1/4c./9x9 pan), i use all miller flour and can't see any difference.