HI,

I will throw caution to the wind: Pecan Kringle via a recipe from Cook's Illustrated.

We may be eating crumbs and nuts!

Regards,

Why don't you think it will work?

Pie Lady wrote:Why don't you think it will work?

Prebaking jitters! It will probably be just fine.

I hope.

I bet it will. You're a good baker!

I'm having second thoughts; I found a recipe for Gingerbread beignets. Thoughts?

Those do sound tasty.
Can you make a half recipe of both? I don't know if the cheesecake would turn out wonky...

Gohan Lover sends her regrets. She's been sick this week and not feeling much better.

Well, I've made individual eggnog cheesecakes. If the mood strikes tomorrow, I may still make the gingerbread beignets.

sorry to hear gohan lover is sick. we will be a small group. also, remember that this website is down and out tomorrow for maintenance, so make sure you all have gotten my address and phone number handy, as you won't be able to access it tomorrow. i look forward to seeing everyone tomorrow. and any last minute addition of people would be fine, too. justjoan

justjoan wrote:sorry to hear gohan lover is sick. we will be a small group. also, remember that this website is down and out tomorrow for maintenance, so make sure you all have gotten my address and phone number handy, as you won't be able to access it tomorrow. i look forward to seeing everyone tomorrow. and any last minute addition of people would be fine, too. justjoan

It was down this morning for maintenance. Will it be down tomorrow too?

according to the post below, tomorrow morning is the official shutdown. i also had trouble getting on LTH this morning. no idea what's going on.....joan


viewtopic.php?f=21&t=33521

Hi,

I learned today's downtime was unrelated to tomorrow's scheduled maintenance. The site will be offline from 7 am to 1 pm as stated on the masthead on Sunday.

Regards,

Hi,

Sorry for a last minute change, I am making a cranberry upside down cake.

I'll make kringle for the next program. Just woke up too late to really do it right today.

Regards,

Cathy2 wrote:Hi,

Sorry for a last minute change, I am making a cranberry upside down cake.

I'll make kringle for the next program. Just woke up too late to really do it right today.

Regards,

Cranberry Upside Down Cake sounds wonderful to me.

it'll go great with my cranberry/coconut punch and cranberry swirl cheesecake. joan

Thanks again for hosting and the lovely dinner and purse caddy! That was one of my favorite exchanges, I think. Only 11 more hours until cheesecake.

Thanks to Joan for being a most gracious host. The dinner was fabulous; I can't wait to make pasta cake at home. Sorry that I couldn't stay. I ended up missing the first part of the concert. Luckily I didn't miss my friend's quartet which took place later in the concert.

I haven't tried all of the desserts yet, but am looking forward to it. Sorry about my cheesecake - totally miscalculated the baking time.

Hi all!
I said I'd post recipes:
Nantucket Cranberry Pie. I forgot to add the 2/3 cup sugar over the berries, but I think it would be unnecessary.
Maple Buttermilk Pie.

Was that all I said I'd post?

i'll post the pasta cake recipe soon. i have a migraine today. thanks to everyone for coming. the desserts were delicious. joan

Lovely evening spent with justjoan and friends began with a light meal of green salad and a pasta pie.


Green salad by cal222, on Flickr


Pasta cake by cal222, on Flickr

Not pictured was the cranberry-apple-coconut-pear beverage justjoan mixed for us.

Once our stomachs are primed, we begin a round of desserts to sample, discuss and take home to share and further review:


LauraS's Apple pies by cal222, on Flickr


justjoan's Cranberry Cheesecake by cal222, on Flickr


LauraS's Cranberry, apple and pear galette by cal222, on Flickr


Cathy2's Cranberry Upside Down Cake by cal222, on Flickr


Pie Lady's Nantucket Cranberry Pie by cal222, on Flickr


Ms. Ingie's Eggnog Cheesecake by cal222, on Flickr


Pie Lady's Maple Buttermilk Pie by cal222, on Flickr


Toria's Spice cake with cardamon mocha icing by cal222, on Flickr


Cookie Monster's stollen with marzipan by cal222, on Flickr

Thanks Joan for hosting this lovely evening and everyone for bringing your desserts.

Regards,

I went right home and made that juice concoction. Thanks for the can of cranberry!

thanks for the photos!

Thanks all for some great desserts .....the pics are good. Thanks Joan for hosting!!!

i would just like to point out to those who are looking at these pictures, but weren't at the dessert exchange, that cathy's picture of my salad was taken before it had been dressed and tossed which would have revealed all the other vegetables hiding beneath the plain lettuce!

Thanks to Joan for hosting. Everything was delicious! I'm definitely going to try the pasta cake at home soon.

here's my recipe for PASTA CAKE (inspired by the recipe in michele scicolone's lovely book "a fresh taste of italy"
PASTA CAKE (8-10 SERVINGS)

1lb. angel hair pasta; 2oz. thinly sliced prosciutto
6-7 large eggs; 2oz. thinly sliced genoa salami
1/2cup grated parmignano reggiano; 1 or more large cloves of garlic, minced
8 oz. shredded imported fontina; fresh basil leaves(about 1/2 bunch)
1 roasted red pepper, chopped; 1 cup frozen peas(no need to thaw)
fresh ground black pepper, to taste; grated rind of 1 organic lemon

have all ingredients ready to go before cooking the angel hair pasta about 3 minutes in salted water. in a large bowl beat the eggs with parmesan, garlic, lemon peel and black pepper. add the hot pasta. then heat a 12 inch skillet (preferably non-stick) with 2T. olive oil over medium high heat. when it's hot add half the pasta mixture and quickly pat it into a pancake that fills the pan evenly. add each ingredient, dividing evenly over pasta. top with the rest of the pasta, pressing firmly to make it all the same size, and neaten up the edge. turn heat to medium, set the timer for 5 minutes and then take a rubber spatula or wooden spoon and gently lift the edges so they don't stick to the pan. this is an important step that makes it easier to flip later. cook about 15 minutes. now comes the tricky part- turning the pancake over. take a flat platter, at least the size of the pan, lay it on the skillet(off heat), and carefully, using oven mitts, flip the skillet over. the pancake should drop easily onto your platter if you have a non-stick pan. then slide it back into the skillet and cook about 10 more minutes. slide out of the pan onto a serving platter and slice into wedges. it tastes great hot or room temp. and leftovers will reheat well either in the microwave or covered loosely in a low oven.
this is a very flexible recipe, i've also made it with canned tuna, more lemon peel, fresh dill and olives. just maintain the proportion of pasta to egg, and don't overstuff the interior.

Thank you for hosting the dessert exchange.
I enjoyed the great dinner and loved the punch, it was tres delicious.
Have a Merry Hanukkah and Happy Christmas everyone!

HI,

Eight years later, I still had your excellent pasta bake on my mind.

I made it the other day for lunch, it is a great combo of crunchy exterior and soft interior.

What's not to love?

Thank you for memorializing this recipe here, so I could make it and enjoy it once more.

Regards,
Cathy2

Cathy2 wrote:HI,

Eight years later, I still had your excellent pasta bake on my mind.

I made it the other day for lunch, it is a great combo of crunchy exterior and soft interior.

What's not to love?

Thank you for memorializing this recipe here, so I could make it and enjoy it once more.

Regards,
Cathy2

Cathy, I'm so glad you posted about this! I was actually also recently thinking about the pasta cake (from my first ever exchange!), so I'm excited to see the recipe. We'll definitely be having it soon.