Sheila, this pig's ear that you can't make into a silk purse...is it layered dough like puff pastry? Or is it more like a short pastry? Do you bake it, or deep fry it? Is it a raised dough? <BR>And I, too, am in workhell this week. I hate management...buncha knuckleheads... <BR>If you REALLY want a look at bad food, check out the book "Are You Hungry Tonight", Elvis's favorite recipes. He'da LOVED the deep-friend Mars bars.

Deep-fried Mars Bars?! Are you serious? I don't even eat them in plain form. YUK!

Martha, duh! I knew that--but then I'm another lit major. At one time, our restaurants served deep fried ice cream with chocolate sauce.

Britain has lots of good food, despite widespread affirmation to the contrary. <BR>I love cottage pie, fish and chips, Lancashire hot-pot, steak and kidney pie, haggis, custard, sticky toffee pudding, Eccles cakes and much more besides. <BR>And yes, deep-fried Mars Bars exist, though they are not exclusive to Scotland. Sheffield, I remember from a few years ago, claims it started the trend.

Due to Jan's posted suggestion, I have come back to share the measurements I used during my first try at baking almond slices. I was so eager to try the recipe that I didn't spend a lot of time being precise. I used standard USA conversions: <BR> 8 0z. = 1 cup <BR> 4 Oz. = 1/2 cup <BR>I even substituted granulated sugar for caster sugar and almond paste for ground almonds. (My small town grocer doesn't stock a wide variety of items.) <BR> The resulting slices were yummy. I plan to try again very soon and am thinking about experimenting with weight measurements next time. I'll report back if there is a marked difference. Meanwhile, I'll let you guys take care of the War of Measurements. It's getting a little complicated for me. <BR> I am really grateful to Jan for taking time to send me the recipe. It's made my life a little nicer. Thanks again, Jan. <BR> <BR>

Due to Jan's posted suggestion, I have come back to share the measurements I used during my first try at baking almond slices. I was so eager to try the recipe that I didn't spend a lot of time being precise. I used standard USA conversions: <BR> 8 0z. = 1 cup <BR> 4 Oz. = 1/2 cup <BR>I even substituted granulated sugar for caster sugar and almond paste for ground almonds. (My small town grocer doesn't stock a wide variety of items.) <BR> The resulting slices were yummy. I plan to try again very soon and am thinking about experimenting with weight measurements next time. I'll report back if there is a marked difference. Meanwhile, I'll let you guys take care of the War of Measurements. It's getting a little complicated for me. <BR> I am really grateful to Jan for taking time to send me the recipe. It's made my life a little nicer. Thanks again, Jan. <BR> <BR>