I haven't tried yogurt yet, but am planning to try it in a few weeks. then down the road, cottage cheese and a cheesecake. don't have the right pan for the cheesecake yet. Besides I have other things I want to try in it first. like the potatoes for potato salad. I haven't made that for decades. I've made 2 roasts, meatloaf, dressing (at Christmas), mashed potatoes, steamed carrots, eggs, rice, chicken, barley soup, spaghetti soup, macaroni and refried beans. I think that's it so far. but that's a lot for me! Rusty - you'd love an IP. I have the 3 qt duo plus, bought it last TG day for 56.00 and I love it. Size depends on how much you make at one time and how many you cook for. I make enough to feed me for a few days with some left over to freeze. I finished off my meatloaf and dressing in the AF. they both turned out wonderful that way. I've also made steak in my AF, chicken, half the recipe for the green bean casserole and meatloaf in it. I love both the AF and the IP.

During thew ar years, sugar was rationed but not sweetened condensed milk nor kayro syrup. So we made ice cream usings weetened condensed milk and freezing it in metal ice cream trays. And my mother used it in her coffee when she couldn't get sugar and even on cereal and on bread instead of jam, because wild berries grew on the roadside but you couldn't get sugar to make jam> As I recall the ice cream didn't taste like the ice cream shop ice cream! It was wonderful to be able to get sugar again when the war ended.

It's not a desert, not sweet, not a pear tart. My recollection is no sugar added. Made in a cast iron fry pan, with shortening, and the best part was the very chewy translucent crust that forms around the edge and bottom. Served with the meal as a side, not a desert. Was made by my Austrian aunt, who also made some other tortes (tortas?) such as meat.

It is simply a basic yeast dough and it is what you do with it that makes it into what ever it gets called. It is more about how it is used, rather than a type of bread. There are many things to do with flat breads. It seems most of them involve some kind of cheese. I make flatbreads on a regular basis and bake them in an iron skillet on the stove where they mostly puff up like a pita bread. Almost any dough will puff up like that on a hot surface. I use a potato dough, a buttermilk dough or a basic one with olive oil and whole wheat. They are great for folding some thing up in or for adding some combination of sauce, vegetables and cheese and meats. They are so versatile! I never try to stuff that pocket. I find it is easier and better to just use it to fold around. I can understand why so many see it as pizza. It is basically the same thing.