Debbie, it's in the 5th post down. AnnT says she used the Tarte au Sucre cake recipe for the dough and the cream cheese filling from the second recipe for the filling. AnnT is a marvelous cook and accomplished baker, I've never gone wrong with one of her recipes and I've been posting on the Cooking Forum for about 20 years along with her. Annie

I tried posting this yesterday and got some kind of maintenance page, so I know this is late. AM, King Arthur Flour sells the cinnamon chips (see link below). I'm sure other online sellers do also, but that's where I usually get them. I've never seen them in stores. That doesn't mean they aren't available, but the selection of baking items is pretty skimpy in my neighborhood. Annie, we have 3 sugar maples along the front road, and if I were to guess, those are probably the only sugar maples for a 100 miles. My DH found them root-bound and neglected in an overgrown "no-man's-land" at the back of an old nursery owned by an elderly gentleman. I doubt tapping those would yield more than a teaspoon. Not to mention we've had almost no cold weather this winter. The crocuses are up and the ornamental cherries and plums are blooming. Hardly ideal for maple-sugaring. Thank goodness for Trader Joe's and the lovely (and well-priced) Grade B maple syrup they offer from our Canadian neighbors. Costco's I haven't tried. Since there are no children in the house, even with baking maple syrup lasts a long time here. Definitely OT, but I'm remembering the homemade pancake syrup we made when I was a child. I think it was some mixture of brown sugar, white sugar, water and Watkins maple flavoring. Karo has its uses, as Annie mentioned, especially for candy-making. I use a small amount in maraschino cherries to prevent the syrup from crystallizing and the same in some fudge recipes. Carol

Although it seems like a forgiving dough - I can taste that I cheated on the overnight ferment. Sorry your casserole dishes aren't big enough. I bake in a toaster oven so when my bread rises it burns on top. Another reason P a L'A is good - it spreads out more than up. I brush the bread with some slightly salty water right before it goes in the oven. But I lose that lovely floury rustic surface. Do you have a pizza stone? That helped me get a better crust back when I last had an oven - now I use it in my grill to make pitas. Also I read somewhere or another about using a SS restaurant dish lid as a cloche though I've never seen one large enough. I am currently jealously watching a neighbor build a stone wood-fired bread oven by his pond - the ultimate bread oven. He says he will advise me when I am ready to build one - and I definitely do not lack for rocks. However right now my 'yard' is festooned with logs, brush and firewood piles. Hopefully in the near future the logs will become a woodshed and I can move the firewood inside. Then maybe a bread oven - which will entail moving rocks. I'm tired just thinking about it all. Making some tea and toast and taking a nap.

Lovely photos of them both Sharon, and yes it's true that when girls are that age they look good with no makeup and even in pjs. But I know how maddening it is to be caught in candid shots as my dad always took photos of us kids when sleeping or otherwise not looking our best which didn't bother me until I was in my teens lol. And yes Sara has really grown up a lot since the last photos. I sure hope that she will slowly regain the use of her right arm. She has done marvellously well so far with her rehab. The cookies look great too! SharonCb