I'm late posting this one but it has been a big hit with my group more than once!! I'd love a copy of all of the recipes when time allows. Posted by dishesdone (My Page) on Fri, Mar 10, 06 at 21:26 This was also in this month's Chocolatier magazine and looked sinful! Chocolate Peanut Butter Crunch Cake with Frozen Milk Frozen Milk: 3 1/2 cups whole milk 1/2 cup granulated sugar 3 1/2 tablespoons light corn syrup 1/4 teaspoon sea salt 1/2 teaspoon vanilla extract Chocolate cake: 2 cups plus 2 tablespoons granulated sugar 1 3/4 cups all-purpose flour 3/4 cup plus 2 tablespoons alkalized cocoa powder (preferably Valrhona), sifted 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 2 large eggs 1 cup whole milk 1/2 cup canola oil 2 1/2 teaspoons vanilla extract 3/4 cup plus 2 tablespoons boiling water Ganache: 1 pound milk chocolate (preferably Valrhona Jivara or Guittard) 1 1/2 cups heavy cream Dacquoise layer: 1/3 cup sliced almonds 1/2 cup confectioners' sugar 2 large egg whites, at room temperature 1 tablespoon granulated sugar 1/2 cup salted peanuts, chopped Peanut butter crunch: 1 1/2 tablespoons unsalted butter 1 cup Skippy creamy peanut butter 3 ounces milk chocolate (preferably Valrhona Jivara or Guittard) 1 cup Rice Krispies Make the Frozen Milk: Combine all ingredients except vanilla extract. Bring to boil over medium-high heat. Transfer mixture to medium bowl and set bowl in large bowl filled one-third of way with ice water. Let stand, stirring occasionally, until chilled, about 20 minutes. Stir in vanilla. Process in ice cream machine according to manufacturers instructions. (Frozen Milk is best when served the same day.) Make chocolate cake: Position rack in center of oven and preheat oven to 350°F. Spray 9" x 13" pan with non-stick cooking spray. Place all dry ingredients in a large mixing bowl and whisk to combine. In a separate bowl, mix together all wet ingredients except water; pour into dry ingredients. Stir until well combined. Add boiling water and stir to combine. Pour into prepared pan and bake until cake springs back when touched in middle, about 30-40 minutes. Cool cake in pan set on wire rack for 20 minutes. Invert cake onto rack and cool completely. Make ganache: Melt chocolate in microwave or double boiler. In small saucepan, bring cream to a gentle boil and gradually whisk into melted chocolate. Set aside. Make dacquoise: Position rack in the center of oven and preheat to 375°F. Using 13" x 9" baking pan as a guide, trace a rectangle onto a piece of parchment paper. Turn paper over and place on a large baking sheet. Combine sliced almonds and confectioners' sugar in food processor and process until finely ground. Set aside. In bowl of electric mixer fitted with a whisk attachment, whip egg whites on medium speed to soft peaks, gradually adding granulated sugar while whipping. Once stiff and shiny, fold in almond flour mixture. Spread into 9" x 13" rectangle on prepared baking sheet. Sprinkle top with chopped peanuts and bake until browned, 12-15 minutes. Set aside to cool on wire rack. Make peanut butter crunch: In medium bowl, combine butter, peanut butter and chocolate. Place bowl over saucepan filled one-third of way with simmering water. Heat, stirring occasionally, until chocolate is melted and mixture is smooth. Stir in Rice Krispies. Spread chocolate mixture evenly over dacquoise. Freeze until firm, about 20 minutes. Using a serrated knife, cut chocolate cake in half horizontally for form 2 layers. Spread one-third of ganache on top of bottom half. Remove dacquoise from freezer and peel off parchment paper. Place dacquoise, peanut butter crunch-side up, on top of ganache covered cake; gently press to remove any air pockets. Spread half of remaining ganache over peanut butter crunch. Place second half of cake on top. Refrigerate until ganache is set, about 1 hour. Using serrated knife, carefully trim off rough edges of cake. Rewarm remaining ganache over a pot of simmering water, and spread over top of cake. Serve a square of cake with a scoop of frozen milk. Recipe by Nancy Olson, Peacock Alley, Waldorf-Astoria, NYC from Chocolatier Magazine March 2006 Note: I served store bought Ice Cream so I can't comment on the Frozen Milk.

Yes,I have one,in fact one of cwnev's hand thrown ones!LOL I useed it all the time but haven't lately because I am the only one in the house that uses real butter and don't use it that often.Anyway,I never had a problem with it and the butter was always fresh and spreadable.There was one time I forgot and left it out for a week in the summer while gone on a trip.Let's just say that fuzzy black stuff growing on it was not very appetizing!LOL I live in hot TX too and have never had the problems mentioned with the butter bell.As others have mentioned,you do have to change the water daily and use cold water.Wonder what people did with their home churned butter back when there was no refrigeration? And that butter wasn't even pasteurized as it is today.LOL My grandmother kept the butter on the kitchen table in a pretty little round blue dish with a lid and I ate it every day with no ill effects.

Your butter dishes are all so pretty! In full disclosure, here is mine,,the one in back with a cracked cover. You can see why I get acrylic and the like, this butter dish lives in the counter just an oops away from a ceramic tile floor and this thing is lucky to survive at all, if a bit maimed. Once there was a wee black knob on top, too. For DS and his roomies, I saw an OXO one in the link and it has butter bumpers! I like OXO, I might get one for me, too. I have a lovely crystal one for dinner company, so we're not total rubes lol! Someone posted about using a cheese crock for butter...I have one of those, I think I'll try it,,going for a more French farmhouse look. Here is a link that might be useful: OXO butter dish

I have been trying to improve my sourdough skills recently. I have several very dense loaves sliced in my freezer. More recently I did manage to make lighter loaves. The dense ones taste good but I have to toast them carefully or they get rock hard. I like toast warm with salted butter or a drizzle of olive oil and gomasio. I really dislike jams and jellies. Recently I had part of a thawed jar of pesto to use up and spread that on toast. I liked that so much that I thawed another jar. Occasionally I pile cinnamon sugar on my toast as a treat. I went to school in Montreal in the 80s. I remember going to a restaurant where there were a variety of breads, spiced butters, topping and toasters. We created and toasted our own greasy combinations. I liked the going there but the adult post pandemic me wonders about hygiene.