Almond Slices

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Nov 16th, 1999, 03:14 PM
  #21
elvira
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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?
And I, too, am in workhell this week. I hate management...buncha knuckleheads...
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.
 
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Nov 16th, 1999, 08:14 PM
  #22
Dayle
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Deep-fried Mars Bars?! Are you serious? I don't even eat them in plain form. YUK!
 
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Nov 17th, 1999, 05:59 AM
  #23
Carolyn
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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.
 
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Nov 17th, 1999, 08:39 AM
  #24
Nigel Doran
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Britain has lots of good food, despite widespread affirmation to the contrary.
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.
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.
 
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Nov 17th, 1999, 09:55 PM
  #25
W. Robin
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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:
8 0z. = 1 cup
4 Oz. = 1/2 cup
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.)
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.
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.

 
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Nov 17th, 1999, 09:56 PM
  #26
W. Robin
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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:
8 0z. = 1 cup
4 Oz. = 1/2 cup
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.)
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.
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.

 
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