Wow - I haven't thought about those violet candies in YEARS! I don't think these are exactly the same, but they might be similar enough to make do.... Alexa Here is a link that might be useful: Violet Mints

You put a piece of paper towel on top of the flour otherwise the vacuum would suck up the flour. It's really going to be a boon for hurricane season here since I can buy ahead if we get a bad storm. We have a massive generator so I don't have to worry about being without power for 3 months like during the last one. I don't have the canisters but think I'll get some of those to vacuum seal things too which will cut down on having to rely completely on bags. You might be able to get better prices at places like Costco which we don't have here but ebay is a good source too. I'll have to check to see if they sell the canisters there.

Sue, here is Baking 911 that I have posted before. Not sure if this is the one that you are looking for or if it was a different one that you are referring to. Ann

Tuna Causa Potato base: 3 large potatoes 1/3 cup olive oil ají amarillo powder salt and white pepper Boil, peel, and mash the potatoes. Add the olive oil a bit at a time, to taste and until it has a nice smooth consistency. Season with salt, pepper, and the ají amarillo to taste - you could also use chopped or pureed fresh peppers - this is a mild yellow pepper (spicier than a bell pepper, but mild). Form it into the base of your presentation on a platter and chill in the refrigerator for ½-1 hour just to firm it up a bit. This dish is generally served cold or room temperature, though IÂve seen hot causas on a few menus. Tuna layer: 3 cans of tuna (I like to use the water packed) 1 small red onion, chopped mayonnaise salt and white pepper This is pretty much just a simple tuna salad. Mash the tuna, add the onions, and enough mayonnaise just to make it moist and hold together. Season to taste. Assembly: Potato base Tuna salad 1 tomato, seeded and diced 1 avocado, peeled and sliced 1 rocoto or other medium hot pepper 2 hard boiled eggs, sliced chopped black olives chopped parsley juice of 1 lemon You should have a nice, firm mashed potato base to build on. Layer the tuna salad on top of it. Top with chopped tomato and parsley. Lay a layer of avocado slices on top of that, sprinkle or brush with the lemon juice so they maintain their color. Then the hard boiled egg slices (you can hard boil your eggs along with your potatoes above, just donÂt leave them in the water the entire time) and the pepper rings. Scatter the chopped olives over the top of it. Set it on the table, ooh and ahh a little, dig in.