BOB ANDERSON:
Oh, my goodness that looks so good! Perfect for a summer day . . . Looks FANTASTIC!
JACKIE IKE:
Definitely looks yummy and very pretty.
DARLENE BEAUDOIN:
Looks delicious! Hope it turns out great!
CHUCK RUSK:
Fat free and lo-cal, too, I'll bet.
DOREEN MUNDIE:
What a fun time! Chow away and may it be beyond wonderful!
SHARON COHEN:
I'll be there tomorrow.
JACKIE McGUINNESS
in England:
That looks very tasty. I've never tried baking a cake with chocolate,
only brownies with chocolate chips. Was it really moist?
RAELENE PINON:
Looks delicious with the berries. How did it come out with the white chocolate?
AD: It wasn't any more (or less) moist than other bundt cakes I've made.
There was NO taste of white chocolate, which was disappointing to me.
PATRICIA YARNOT:
That looks gorgeously yummy! Beautiful!
A piece of your cake is sure to make the sun come out!
NEAL SKRENES, TASTE-TESTER:
Very nice - well done!
JEANNE PLAUTH:
Both look berry good. I'd probably eat the custard and never get it on the fruit.
BOB ANDERSON:
Great pages && the recipes at the end are a great touch!
They look so good!
AD: And I'll bet you wish we were still in Kenosha,
so you could be a taste-tester, too!
PATRICIA YARNOT:
I just made the Pioneer Woman's blackberry cobbler last night! So easy and delicious. You've got me baking now!
DOREEN MUNDIE:
I think done simply is a good way and how could you go wrong with the berries???
You had two pies, so nothing could go wrong and twice the yum!
RAELENE PINON:
Looks delicious! Love strawberry pie as long as not too sweet.
Might have to try this recipe.
PAULA LACKNER:
That is really good to know [that the frozen strawberry pie tasted just fine],
as I don't think I would have thought of that. Now the real question . . .
is it safe to ship to Wisconsin . . .
AD: In years past, I would have tried it; these days, not worth it.
We have all see what happened to our Howliday Cards last year;
can you imagine how long it would take to send a pie??
NEAL SKRENES, TASTE-TESTER:
If you aren't making mistakes you're not learning anything new.
I'll bet very few bakers' first attempts at any new recipe are complete successes.
CHUCK RUSK:
It's not always the appearance, it's also in the eating of the finished product.
How did the finished product taste and did you enjoy the end result?
AD: You betcha! NOT the kind of cookie you gobble down several at one sitting, tho.
DARLENE BEAUDOIN:
They didn't look like the picture, but sure look delicious!
You sure have more patience than I do to make those!
BOB ANDERSON:
But they look beautiful! I've watched a lot of the British Baking Show (PBS)
and whenever the assignment involves macarons,
they always talk about how difficult they are to make . . .
AD: . . . which is why I'm going to try again . . . and again . . .
using all the things I've learned thru my misteaks.
LIBBY KARIER:
I admire you, Andréa. There are so many things on my "to try" list,
but then I look at the list of ingredients, or look at the number of steps
and think, "nah." Did make a lattice top for a pie recently,
but that's about it. Good on you for tackling all of this.
AD: And that's how I feel about most, if not all, recipes for cooking:
who in the heck HAS all these ingredients handy? In fact,
many times I haven't the foggiest what half the ingredients ARE!
As Libby said, if you don't have the ingredients, it's no fun . . .
and I learned my lesson by going to Walgreens for sugar.
So, I plan ahead, and if there's an ingredient I don't have,
I find it online at the Publix store Neal prefers,
and send him a picture of what I want. This has worked very well,
and he knows if he wants some nice baked goods,
either the tried-and-true faves or new recipes,
his part is to be sure I have the ingredients I need.
To me, baking is a kind of magic. Unlike cooking, where the ingredients,
for the most part, remain individual (you could take apart a stew, for example,
and you'd still have vegetables and meat), with baking,
the ingredients meld to become a completely different . . . something.
(Also, a meal lasts for maybe ten minutes, whereas something baked
can last for several days or at least several servings.)
MARCELLA GARZA:
Yum! This sounds refreshing. It's been so hot here and a chilled Key lime pie sounds good.
And the no baking sounds even better. Thanks for the recipe.
NEAL SKRENES, TASTE-TESTER:
Tastes great.
BOB ANDERSON:
Looks like it tastes good!
JACKIE McGUINNESS
in England:
Well, that looked very delicious; I'm going to try that.
I make a chocolate ganache tart; I will share the recipe when I get home.
AD: Jackie & Richard were on holiday in Sutton on Sea;
you can read all about it - and their newly-purchased Holiday Home - HERE
PATRICIA YARNOT:
Key lime pie is a favorite of ours! You can use lemon or lime juice, too,
if you don't have Key lime. Andréa, you're killing me with all of this deliciousness!
CHUCK RUSK:
Key Lime Pie with fresh lime juice!
OMD! Looks good even with the lumps; my mouth is watering.
DARLENE BEAUDOIN:
Was Gipsy waiting for you to drop something?
No matter how the cake turned out, it still looks delicious!
AD: Absolutely - I'd dropped an entire strawberry, but wouldn't let her have it,
so she was hoping it would happen again so she could be faster to get it.
BOB ANDERSON:
That Gipsy is pretty savvy! I still think it was a success -
taste is more important than looks . . .
CHUCK RUSK:
Looks good enough to eat, which you did. Makes my mouth water.
Well, enjoy it and we'll see how the next project comes out.
AD: We just each had a big . . . sorta slice/chunk . . . and I cannot believe
how good it tastes. Didn't even need whipped cream to enhance it.
DOREEN MUNDIE:
You made a creation! That is better than following something else!
Super Special! Keep at it. Your little helper sure did look interested!
SUE FORRESTER
in OZ:
I'm enjoying all your nailures and failures . . . most of all,
seeing your webskills being put to use again! Reminds me of old times . . .
AD: No one seems to want Rescue websites any more, so I decided to write about myself;
now I don't know if I'm baking to write webpages, or writing webpages so I have a reason to bake.
RAELENE PINON:
While I know that wasn't what you were going for,
but you probably could sell that at a restaurant.
You know how they put things in a cup/glass invidually?
It could be served like that and be absolutely beautiful. Looks delicious!
PATRICIA YARNOT:
It looks delicious! I'd just put it in a trifle dish and call it a trifle!
AD: I plan to make a trifle someday; I just have to buy one of those lovely glass trifle bowls.
Amazon doesn't carry any, just trifle cookbooks . . .
and what good are they without the bowl???
JEANNE PLAUTH:
Think I'm making Key Lime [Pie] today. I just LOVE it. You're having fun;
never get discouraged or fearful of making changes,
and your baking projects always leave me in a good mood!
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