Comments for Three Clever Sisters

Comment on Extra-Spinachy Spinach Pie (Spanakopita Style) by Spinach in Puff Pastry « The Franco-Philes

Spinach in Puff Pastry « The Franco-Philes — Sun, 12 Feb 2012 14:22:23 +0000

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Comment on Fannie Farmer’s Gingerbread Cake, somewhat better for you by Assia

Assia — Sun, 12 Feb 2012 09:30:27 +0000

Looks scrumptious!

Comment on Roasted Squash and Brussels Sprouts Salad by Assia

Assia — Sun, 12 Feb 2012 09:29:20 +0000

How healthy and fresh! Lovely!

Comment on Fannie Farmer’s Gingerbread Cake, somewhat better for you by cheddarchat

cheddarchat — Sat, 11 Feb 2012 20:39:11 +0000

This looks like a great recipe! I am a huge fan of ginerbread (anything with molasses, really) and I may try this tomorrow if I can get out to the store for the buttermilk. I keep whole wheat pastry flour in the house for pancakes, and this may be a good use of it as well. The last two gingerbreads I have made were from the Trader Joe’s mix, so it will be fun to have the real thing!

Comment on Yeasted Almond and Raisin Babovka by Sara

Sara — Sat, 11 Feb 2012 17:10:49 +0000

I’m so glad! I have never heard of Hoska–what’s the story behind it?

Comment on Yeasted Almond and Raisin Babovka by Linda E. Asaro

Linda E. Asaro — Sat, 11 Feb 2012 17:06:15 +0000

THANK YOU so much for putting this recipe on-line!! It is very similar to my family’s recipe. It’s basically half of a Hoska recipe w/o the fruit peels. I could never find the temp & baking time for Babovka vs. Hoska. Thank you, again. My family puts some of the slivered almonds in the dough w/ the raisins, and uses granulated sugar on top immediately out of the oven. Thank you, thank you, thank you. Linda from NJ

Comment on Fannie Farmer’s Gingerbread Cake, somewhat better for you by Sara

Sara — Sat, 11 Feb 2012 13:20:08 +0000

Nothing wrong with nerdy! I don’t know if it’s technically enameled–it’s staub so I think it has some sort of coating so it doesn’t need to be seasoned as much as a regular cast iron pot but I don’t think it’s exactly the same as a le creuset for example. I think it is about two quarts, good eye! I don’t think there’s any problem using a regular pot though, I just happened to use my staub, probably because I was using the other for something else. I’ve never substituted, here’s two links I just found (I was interested in the answer too–see, nerdy is fine here) that say how to do it though apparently it’s not a perfect substitution. Tell me how it goes! http://www.ochef.com/774.htm and http://www.ehow.com/how_5666228_substitute-ground-ginger-fresh-ginger.html

Comment on 606 R & D by Sara

Sara — Sat, 11 Feb 2012 13:14:33 +0000

Wow, thanks so much, so nice of you!

Comment on Fannie Farmer’s Gingerbread Cake, somewhat better for you by iluminameluna

iluminameluna — Sat, 11 Feb 2012 07:00:17 +0000

Sorry for the “nerdy” question but is that a 2-quart pot? & an enameled iron one? I’m cooking/baking @ my mom-in-law’s house, not my own where I know what’s what, so I don’t want to ruin any of her pots OR her nice counters. Also, can I use use fresh ginger? She’s got SOME sort of powdered ginger in her cupboard but I can’t be sure it’s there from my last visit abt 2 yrs ago. Don’t ask .. =D

Comment on The Cocktail Column: Ted Damson by Jenny Maria

Jenny Maria — Sat, 11 Feb 2012 05:16:06 +0000

Intelligent, memorable heading. I love this hand made juice. Looks very delicious to drink it. Thanks for Ingredients.