I wonder if Kumato might fit the bill. These are the brown tomatoes that you can find in grocery stores in the winter. From what I hear, they come true from saved seed. They have tough skins and are about the size of a golf ball. Linda ^^^^^^^^^^^^^^^^^^^^^^ wikipeda says that it is a heirloom, originally from Spain (under different names ). The company that grows KUMAO and distributes fruits won't sell the seeds. BECAUSE, they want to sell the fruits . Trader Joe's sells them. I Bough a package ($3.79/lb). Dave's garden says: that the fruits are sterile and seedless !! That is nonsense. They are loaded with seeds. So I will grow one plant.

You're so lucky! SINFULLY SCRUMPTIOUS ICE CREAM 4 cups + 3/4 cup heavy cream 3/4 cup milk 1 1/2 cups sugar 1/2 tsp salt 8 egg yoks, well bezten 4 cups mashed peaches or stawberries (I've used frozen) Scald the 3/4 cup cream with the milk in the top of a double boiler over direct heat. Add the sugar & salt. Pour a small amount of the milk mixture into the beaten yolks. Add the yolks to the milk mixture & over simmering water cook until thickened to a custard consistency (coating the back of a spoon.) Remove from the heat & cool. Mix the mashed fruit with the remaining 4 cups cream. Blend into the cooled custard. If using a manual freezer, fill container 3/4 full. Pack ice & rock salt around the edges, using 3 parts ice to 1 part salt. When the crank gets too hard to turn & the ingredients have solidified to a soft ice cream stage, remove the dasher & pack down the ice cream. Repack fresh ice & salt around the sides, wrap in burlap or newspaper & let stand 1 hour. Freeze in paper cartons. For an electric ice cream freezer, follow the manufacturer's directions.~~ TOO EASY PEACH COBBLER (serves 6) 6 medium peaches, peeled & sliced 5 slices white bread, crusts removed 1 to 1 1/2 cups sugar 2 TBL flour 1 egg 1/2 cup butter, melted Place peaches in an 8" square baking dish coated w/Pam. Cut each slice of bread into 5 long strips & palce evenly over fruit. In a bowl, combine sugar, flour, egg & melted butter. Pour over fruit & bread. Bake in a preheated 350° for 35 minutes or until golden brown. (Butter & sugar caramelize over bread strips & you won't know it's bread.)~~Food for Thought BUTTERMILK PEACH PIE Pie crusts for 2 crust 9" pie 1 cup sugar 2 TBL flour 2 eggs 1/3 cup buttermilk 2 TBL butter, mleted 1 tsp vanilla 3 cups peaches, peeled, sliced, fresh or frozen Prepare pie crusts using a 9" deep dish pie plate. Combine sugar & flour in a large bowl; mix well. Stir in eggs, buttermilk, butter & vanilla. Add peaches, stirring well. Cover top of pie with remaining pie crust, fold edges under & flute (cut a few vent holes in top.)** Bake in a preheated 400° oven for 15 minutes. Reduce heat to 350° & bake an additional 45-50 minutes or until crust is browned.~~And Roses for the Table **Can also cut the top crust into 1/2" wide strips & make a lattice design on the top of the pie.

White chocolate can be very temperamental. It will also seize like that if you overheat it. I have found the method that works for me is to put the broken up chocolate into a glass or china bowl, and microwave on 1/3 power for about 3 minutes, then stir. If it is still in chunks, then give it another 30 seconds on 1/3 power. If it is soft but not runny, continue to stir it as residual heat will generally be enough to finish the melting. Hope this works for you.

I made the recipe posted by rusty_ns for T&T Steamed Christmas Pudding two days ago. It's GONE! Wonderful.... I'm making it again tomorrow for more holiday friends! For a bit of background, some time ago I spoke with my 80 y.o. mother and asked if there was anything she had not had in a long time that she'd like to have me make for her. She very quickly responded "My mother's carrot pudding." After considerable discussion with my mother, I did exhaustive web searches and finally came upon this recipe, which seems to be exactly the recipe my grandmother made for my mother and my mother's grandfather. The joke was that the grandfather absolutely hated carrots but loved the pudding (nobody ever told him it contained carrots!)... My mother had not had this dish in over 60 years, since her mother passed away (unfortunately, I never knew her). The most difficult part was locating suet. I secured some and easily made this recipe. It was extraordinarily delicious and rich!!!!!!! I thought my mother was levitating when she first tasted it. She said it was EXACTLY what she remembered as a child. What a compliment! The look on her face was priceless. I want to personally thank rusty_ns for providing this top-notch recipe. Believe me, not only do I thank you, but my 80 year old mother does, too! Bless you and thanks again! Dave drdave19@bellsouth.net