I love beets. Especially ones fresh from the garden then roasted. Then there's Harvard Beets and pickled beets. I've been craving roasted brussels sprouts, but neither husband nor dd like them...dd used to, but now she's so anti-mom she's sworn off lots of stuff she used to like. Grits I learned to like when I was in Grad school in Billsburg, VA. I liked to go to the Chickahominy House to have a Virginian breakfast: eggs over easy, a slice of Virginia ham and grits, with a buttermilk biscuit. You could have redeye gravy, but I preferred to smush my eggs into the grits. Then there's egg/cheese/grits casserole. Cornbread is best slathered with butter, or drizzled with honey. I rarely do both anymore, but I used to. I brought rolls for the trip to MI to have Thanksgiving. I was up until 2:00 am on Thursday making them. I intended to make whole wheat "brown and serve" rolls, but I didn't hear the timer ding, and so in a panic, I baked them completely so I could taste test and make sure they were edible (they were, although some were big enough to be hamburger buns). For the young fry I made PIllsbury crescent rolls...as I know that dd and others prefer those. On the way home today she was munching on one and said "Oh, what is is that makes crescent rolls so yummy." "in a word," I said, "lots of fat." I have to say that driving up to Hastings, MI on Thursday morning was wonderful. A typical Michigan Thanksgiving day--misc. flurries and the sun breaking through glowering clouds over golden and russet fields which had been lightly frosted with a diamond dust. Breathtaking.

I dunno. It can be made with either walnuts or pecans. My recipe for pecan puffs is from my friend's italian grandmother, but I don't know where she got the recipe. The measurements are american, so it's probably from here someplace. It's just your basic flour butter nut concoction. I heard the same about pecans. Too bad I don't like them all that much. Pecan Puffs 1 cube butter (4 oz) 2 T sugar 1 C flour 1 C pecans/walnuts, chopped fine (or processed) 1 t vanilla fine sugar for dusting/coating Cream butter and sugar. Add chopped nuts and flour. Roll into small balls, bake at 325F for 40 mins. Roll in sugar after removiing from oven. I prefer the nuts hand chopped rather than processed, but it adds significantly to the prep time. While I'm at it: Tea Chiffon Cake 3 tea bags (or 3 bags worth of tea leaves, ground/chopped fine) 5 egg yolks 7 egg whites salt 70 cc (2.35 fl oz) vegetable oil (anything that doesn't smell) 100 cc tea (3.4 fl oz) 140 g (5 oz) sugar 120 g (4.25 oz) flour and 1 t baking powder, sieved together Beat egg yolks, salt and half the sugar until white. Add tea and tea leaves. Gradually mix in the vegetable oil. Mix in the flour. In another bowl, beat egg whites to soft peaks. Beat in the remaining sugar 1/3 at a time. Fold the yolk mixture into the whites, 1/3 at a time. Pour into a tube pan. Bake for 40 mins at 170C/340F. Hmmm... That doesn't look like enough for a 16 C pan. I bet those are Japanese size eggs too. Might be easier to find a US recipe and add the tea. One of these days I will start eating rhubarb again. It still brings back memories of the rhubarb crumble with watery custard that my catholic school in the UK served for lunch.

Carly, my oven I believe is the latest version. It has the Cobalt blue oven interiors and all glass doors. You know, with each oven I've used through the years.....we've moved a lot; I think they each have their own personality! Like I mentioned a good preheating of 20 to 25 minutes has always worked for me. Also, through the past few years I've replaced all my old dark color bakeware with Nordicware plain aluminum or Wilton plain aluminum bakeware. The exceptions would be specialty pieces. Like Bundt pans, loaf pans & pie plates. According to a friend who is a home economist, she states they give the best & most even & reliable baking results. I have to agree. I've rarely have a baking disappointment. Sometimes, cake mixes can be funny. Although Duncan Hines always gives a great result. Pillsbury works well too. That said, a scratch yellow cake would probably be a good test of your oven. I have to admit to have only making a few frozen pizza's so far and they baked well. Maybe your oven it is just a bit to hot. Also weather can have an impact on the end result. I did notice my new Kitchenaid oven has a reflective plate above the broiler where my previous 5 year old model did not. I don't recall the size of the coils in the old compared to the new. That said, I'm not seeing any great difference. This oven seems to be a few minutes faster than the other. However, not enough to cause any anxiety or recipe headaches. Charly, Here is a link that might be useful: nordicware bakeware

Honu, I'm so glad you liked it! It looks lovely - thanks for the cut view! I've never made up a pie before so I'm psyched that you liked the flavors together. My nephews are used to my experimental cooking but I can tell you I do not bat 1000 - more like 700. When this cooled and I cut it and it actually looked like a pie I was so thankful. When I tasted it and liked it I was thrilled. When the boys finished it in one sitting I knew it was a winner. I know it's a lot of steps, but now that I know how to do it, I plan to keep making it. Merry Christmas!