I will relate my experience with my DW bought in 1996 and this current one purchased in 2006. For the previous one Electrasol tabs with jet dry cleaned just fine, but they created a lot of suds. If I opened the door there was at least 1/2 inch of suds on top of the water. I stopped using them and switched to Electrasol powder with chlorine bleach. The manual for my previous DW said not to use Gels or liquids so I never tried those in that machine. I don't care for the scent of Cascade powders so I've tried them but usually won't buy them due to the scents. Anyway the new machines allow you to use tabs or liquids because there are settings for different types of detergents. The machine will adapt its behavior to the settings. If you use a tablet with rinseAid built in it will not dispense rinse aid and it will also adjust the cycle for hard tablets. I have say that on the box of tabs containing Jet Dry it says that you may still need to use a separate rinse aid if your water is hard. I used the the tabs with jet dry which were purchased in 2007 and there were no suds, and use the new red ball tab also without suds. That said I don't think there are any more detergents sold in the USA that contain rinse Aid. The new formulation of Electrasol tabs does not contain jet dry rinse aid, at least not by reading the description on the box. I still have boxes of the old formula and have compared the composition of the tablet as described on the box. The old formula: white layer contains detergent blue layer contains presoakers the little white ball contains Jet Dry rinse agent. The new Red Ball formula: white layer contains detergent the blue layer contains Jet Dry rinse agent action the little red ball contains presoakers. the tab contains etch protector From this I don't think containing Jet dry and having Jet Dry rinse agent action is the same thing. Maybe I am being to critical but the box says "3n1 100% clean plus Jet-Dry shine" I also use Electrasol gel pacs and get very good results. These also have Jet Dry rinse agent action and enzymes in the gel. The only thing about pacs and most tablets is that you cannot control the dosage. I did a dissolve test using a water temp of 104F which is the temp of the short wash. I shook the solution in a bottle which may not be as vigorous as the action inside the DW. I found that: ElectraSol tabs would not dissolve in 104F. Cascade powder would not dissolve in 104F Miele tabs completely dissolved at 104F ElectraSol powder almost completely dissolved at 104F. The manual says not to use tabs with the short wash. So at least with this current model it has sittings for tabs so I guess Miele is saying you can use them. If anyone knows of a detergent that still contains rinse agent I would like to know. It seems that all detergents now contain some form of etch protector and not rinse aid..I wonder if there is something in these new formulations that increases the chances for etching, thus the protection has been included to help mitigate? One last thing. I have used Electrasol powder with chlorine bleach in this machine. I used it in the previous one. It works for normal soil, but it does not always clean stuck on baked on items as well as an enzyme detergent. A few weeks ago I tried Electrasol Gel - also with chlorine bleach. It left a white film covering everything in the DW - don't know why but I am not using it again. So for Gels Cascade Gel and, Electra Sol Gel pacs(no CB) work good in my water conditions. Electra Sol tabs the old and new formulations work well, Miele tabs work well, Cascade action Paks work well. Ecover left grit all over everything including the insides of the machine...NEVER AGAIN. Cascade powder works very well too I just don't like the scent I smell when I dispense it.

I agree with Christine. A quarter sheet cake pan will hold 12 to 14 cups of batter. So a recipe that yields 5 to 6 cups of batter, would still be good, but would be pretty flat baked in a 9"x13" sheet pan. Btw, you don't really need to invest in a Bundt pan. If you have an 8" round cake pan, you can create your own "Bundt" pan. Use either an aluminum drinking cup (like the retro aluminum tumblers) greased the same as the pan, and centered into the prepared pan. Or, you can buy a cake Heating Core to transform any pan into an Angel Food or Bundt pan. Another option, is to make your own Heating Core. Sounds a little pioneering, but it's actually commonly done by bakers, and here is how: Stack several layers (about 4-5 pieces) of heavy aluminum foil. Tightly wrap around a form, such as a smooth-sided drinking glass, remove and grease before placing it in the center of your baking pan. Hold it in place as you pour the batter into the pan. If you'd rather not bother with any of the above, just take an empty, clean soup can, grease and place it in the center of your cake pan, and bake. After 5-10 minutes, remove the can, by gently twisting it out of the baked cake. Sol

Posted by sheshebop (My Page) on Fri, Mar 12, 10 at 9:12 Wow! I clipped and saved so many of these recipes, and still wasn't even half way through. I ended up printing the entire thread. As one who loves very tart tastes, this thread was perfect for me. I love the tartness of a cranberry. Whoever picked cranberries, good choice! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Mar 19, 10 at 20:13 I just finished off my last slice of cranberry apple pie. I still have about a cup of cranberries left, which I think I will use to make those Empire muffins. I've got the carrots, walnuts AND the applesauce. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 22, 10 at 9:20 Really good recipes! I'm sure I'll be checking these over next fall when cranberries are plentiful again. Time for a new topic! ~~~~~~~~~~~~~~~drawing a name~~~~~~~~~~~~~~~~~~~~~~~~ OK...got it........................ >>>>>>>>>>>>>>>>>> Pat T <<<<<<<<<<<<<<<<<<<<< Pat, please give us an ingredient focus ASAP! Just post it below, I'll watch for it and then start the new thread. Thanks to everyone for the cranberry recipes. Nancy o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 22, 10 at 9:25 I should have posted yesterday, I made 12 half pints of Gina's cranberry citrus marmalade! OK, Pat T, I'll wait for your selection now... Annie o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Mon, Mar 22, 10 at 9:39 OK Nancy - Let's go with PASTA as the new focus. I'm looking forward to some new recipes & ideas! PS: Thanks for picking me. I feel so special! LOL o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by stacy3 (My Page) on Mon, Mar 22, 10 at 9:56 as usual I am a day late and a dollar short but in since these threads get saved I'm going to add two of my favorite recipes - I love cranberries. And I love Alexa's crustless cranberry pie. I like it in the freezer cut into little bite sized pieces to grab a little piece every once in awhile...yum. thanks everyone for sharing all these great recipe! Drenched Cranberry Cake - Lorijean 2 cups all-purpose flour 1 cup sugar 2-1/2 teaspoons baking powder 3 tablespoons vegetable shortening, melted 2/3 cup milk 1 egg 2 cups fresh or frozen cranberries Sauce: 1/2 cup (1 stick) unsalted butter 1 cup sugar 3/4 cup heavy cream 1/2 vanilla bean, split lengthwise Preheat the oven to 350 F. Butter a 9-inch round pan. Sift the flour, sugar, and baking powder into a large bowl. Add the shortening, milk, and egg. Beat for 2 minutes, or until smooth. Stir in the cranberries. Pour into the prepared pan, smooth the top, and bake for 1 hour, or until an inserted toothpick comes out clean. Transfer to a wire rack. While the cake is baking, make the sauce. Melt the butter in the top of a double boiler over simmering water (I just put a small saucepan over an extremely low flame and dispensed with the double-boiler!) Add the sugar, cream, and vanilla bean. Stir to mix well. Cook, stirring occasionally, for 5 minutes. Remove the vanilla bean. Serve the cake with each individual slice generously with the warmed sauce. Serves 8 Source: Very Cranberry, copyright 2003 posted by lorijean Cranberry Lemon Cookies -Jenn A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them. * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. ============================================================ NOTES: * Though our oven tends to run hot, these cookies seem to take 13-14 minutes to bake. Check after 12 minutes and add an extra minute or two if needed; they should just be golden brown. * Icing is best when made at least a day ahead of time. This gives the sugar time to absorb the milk, and lets the lemon zest impart a strong lemon flavor. * The original recipe did not give the amount of vanilla, so I guessed at 2 tsp. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 22, 10 at 10:12 Great choice Pat! I'm getting another idea to go along with it. Thanks! Nancy Here is a link that might be useful: Cookalong #24-------PASTA! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Mar 22, 10 at 12:48 I was half way through the day yesterday, and had already made 2 loaves of bread and a pan of dark ginger bread (since we had 5 inches of snow !!! it seemed like a good day for baking, especially gingerbread) when I remembered about the cranberry cookalong. I'm going to copy and paste this thread, though. There's lots of good ideas for cranberries. Thanks for all the recipes. Sally o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Wed, Mar 24, 10 at 11:45 I can't believe no one has posted Cranberry Jezebel. Cranberry Jezebel Sauce Recipe 1 cup water 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 (12 oz) bag fresh or frozen cranberries 3 tblsps prepared horseradish 1 tblsp Dijon mustard Garnish: fresh mint sprigs Combine first 3 ingredients in a medium saucepan; bring to a boil over medium heat. Add cranberries, and return to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Let cool to room temp. Stir in horseradish and mustard; cover and chill. Garnish, if desired. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Thu, Apr 1, 10 at 19:35 Better late than never, right? I finally got around to developing and testing this recipe and making the photos. My goal was a zippy cranberry chutney. Cranberry chutney is not such an original idea as I first thought. Malna posted one early in this thread and it turns out there are many recipes for it on the Internet. Anyway, here is mine. Chutney Ingredients Chutney Appetizer CRANBERRY CHUTNEY 12 oz. fresh or frozen cranberries 1 orange, chopped 1 apple, chopped 2 Tablespoons finely minced shallots 1 Tablespoon finely minced fresh ginger root 3/4 Cup white vinegar 3/4 Cup white wine 1 Cup sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice Combine all ingredients and bring to a boil in a covered pot. Simmer covered for 5 minutes. Simmer uncovered for 25 minutes. Note: Prior to cooking, it may appear that there is not enough liquid. Check the consistency after the first five minutes of cooking. Add wine or water if necessary. The final product should be thick. Jim o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Apr 1, 10 at 22:03 Jim, I'll go back and check the recipe in a minute but those pictures are amazing. Especially the first one! Gorgeous. You been hiding your talent boy! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 2, 10 at 8:58 So was it any good? I've been looking for a good cranberry chutney recipe, the one I have calls for sage and I've been skeptical so haven't made it. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Fri, Apr 2, 10 at 12:00 Thanks for the nice words, Sharon. You made my day. LPM, this chutney was pretty much what I expected it to be. It's based on a review of many other recipes so I couldn't go too far wrong. My main innovations were to use shallots, ginger root and wine, nothing especially daring but fitting to the concept of a chutney I thought. I was tempted to use balsamic vinegar but went with white vinegar for the sharpness I wanted. I figured the other ingredients would provide enough fruitiness. Since it is the only cranberry chutney I ever tasted, I have no basis for comparison. I can only say it tastes good to me. I agree about that recipe which called for sage. I would not use green herbs. IMO, it's sweet spices you want with the fruitiness of chutney and that is consistent with most of the recipes I looked at. I just looked at Malna's recipe again and it looks like she also used ginger root, not ground ginger. Check her recipe and look at a few of the other on-line recipes and see what you think. Let us know if you make chutney. Jim o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 2, 10 at 16:55 Right now I have the ingredients for Gina's Cranberry Citrus Marmelade languishing in my fridge, so if I do make preserves, that will be it. Most likely I will make the chutney to give as Christmas gifts next year, so I'll have to save this thread. I liked Malna's recipe too, but somehow I can't get my brain around curried cranberries! There is no total reason for this, other than I've never tried it. But also, I am not a big curry fan, and I don't really know why, because I liked seasoned food. There must be some particular ingredient in curry I don't like, and I think it may be fenugreek. Maybe that's not in Balti seasoning. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by malna (My Page) on Fri, Apr 2, 10 at 18:58 I thought I heard my name being bantered around here LOL. Here's my take on the chutney issue - I much prefer the sweet one. As a matter of fact, I can just eat it right out of the jar. On a turkey sandwich? To die for. The curried one - DH loves it. I liked it right after I canned it but, as I said above, I think the curry part got too strong after a few months on the shelf. BTW, the ingredients in Balti are coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, mustard, cardamom, cloves, fennel, fenugreek (sorry, LPM), charnushka, star anise, ajwain, black cardamom, cilantro, anise seed and bay leaf. Whew, long list to type!

That'll be fine in a bundt. I have a recipe that's not very different for a key lime bundt cake that's T&T and one of the best cakes I've ever made. I made it with freshly squeezed key lime juice. It's from a website that seems to have disappeared, and the same or similar is on many sites, so I don't mind posting it here: Key Lime Bundt Cake Ingredients Cake: 2 Cups extra fine sugar (C&H Baking Sugar) Zest of three key limes, (2 if using limes) finely minced 1 Cup unsalted butter, room temperature 4 eggs 2 yolks 2 Teaspoons vanilla extract 2 Tablespoons key lime juice 1/2 Teaspoon lime oil or lemon extract 1-1/3 Cups heavy cream 3-3/4 Cups all purpose flour 4 Teaspoons baking powder 1/2 Teaspoon baking soda 1/4 Teaspoon salt Key Lime Syrup: 3/4 Cup water 1/2 Cup key lime juice 1-1/2 Cups sugar 1/2 Teaspoon lime oil or lemon extract Cream Cheese Glaze: 8 ounces cream cheese 1 tablespoon unsalted butter 1 tablespoon key lime juice 1/2 teaspoon vanilla 1 tablespoon each, lemon and lime zest, finely minced 1 1/4 - 1 1/2 cups sifted confectioner's sugar Instructions Preheat the oven to 350 F. Spray 12-cup Bundt pan with nonstick cooking spray. Mix together sugar and zest for 2 minute to help release the oils. Add butter to sugar and zest and cream mixture. Blend in eggs, yolks, and extracts on low to blends, scraping bowl. Add in remaining ingredients and blend into a smooth batter. Pour batter into cake pan and bake for 1 hour or until cake tests done. Cake will be lightly golden brown and firm to the touch when you press your fingers on it. While cake is baking make Key Lime Syrup: In a small suace bring all syrup ingredients to a boil and simmer 5 minutes. When cake is done remove from oven and pour all but approximately 1/3 cup of the syrup over cake while still in pan. Pour so syrup goes down sides and around the center tube. Set reserved 1/3 cup syrup aside. Let cake cool for 15 minutes and invert onto serving dish. With pastry brush, coat the top of the cake where glaze didn't reach with the remaining syrup. Let cake cool completely and glaze with Cream Cheese Glaze. Cream Cheese Glaze Directions: Soften cream cheese and cream with butter. Stir in lime juice, vanilla, and lime zest. Fold in confectioner's sugar to make a soft, drippy glaze. If glaze is too thick, thin by stirring in 1 teaspon of hot water at a time until the glaze is at the desired consistency. Drizzle over cooled cake. Allow to set. Yield Serves 12-16 If you haven't worked with glazes much this recipe is made without cream cheese but will coat the top of the cake and drizzle down the sides nicely. Another glaze 1/4 cup butter 3 tablespoons milk 1/2 teaspoon vanilla 2 cups powdered sugar 1 tablespoon key lime juice 1 tablespoon each, lemon and lime zest, finely minced . Melt butter in microwave. Stir in milk, vanilla, key lime juice and zest. Mix well. Add powdered sugar ( may not need all 2 cups). Mix until smooth. Thin with hot water...added 1 teaspoon at a time, mixing well after each addition of hot water, until desired consistency achieved.