The gluten content is far less for standard US all purpose flour. Canadian flour has higher gluten content than US. In the US you must ask for bread flour for baking bread. Isn't an issue unless you intend to bake a few loaves. Not that I would know anything about baking.

Waht can I say, I'm a kneady person.

The gluten content is far less for standard US all purpose flour. Canadian flour has higher gluten content than US. In the US you must ask for bread flour for baking bread. Isn't an issue unless you intend to bake a few loaves. Not that I would know anything about baking.

What can I say, I'm a kneady person.

I used to frequent a usenet group on breadmaking and many of the U.S. folks who lived close to the Canadian border would go to Canada and stock up on Canadian all-purpose flour for their breadmaking (Robin Hood brand I think). They said it was superior to U.S. bread flour.

OK...I'll bite......da' heck are madeleines???? Sounds like they might just be yummy if they were gone so fast?!?!?!?

Gosh all this talk of flour...baking and well I think I just gained 10 lbs reading this. I love to bake, however, I just don't anymore. Well I do some, but not much. My 6 year old twin girls have Celiac disease and gluten is a bad thing for them. So needless to say to keep it fair in the house, I don't bake unless it is gluten free....expensive and not fun to make all the time.

But I do love to make them happy!!! I made their birthday cake last month...it was a huge castle..just for them. But of course we all helped chomp it down.

vnoe, here's a free PDF dessert cookbook. Most of the recipes are gluten free: http://www.vitalita.com/docs/DessertsOfVitality.pdf

Wow...thanks for that Misa. Personally we don't eat/drink much dairy so that is fantastic.

I'm blaming you if I gain 1 oz.

Its beer-thirty

Let me know what you end up making!

Please don't invite me to your wedding, Tinker.

woah..everyone?!?!

This is totally random, but I had to share.

My amazing, wonderful Canadian sent me a huge can of Timmy's!! I brought a can home with me, but it somehow all diasappeared! *giggle*

Just another reason I love him soooo much. He feeds my addictions... wait.. that doesn't sound too good.

I am bored. Seriously bored. I can only talk on the phone with my Canadians for so long....

I am busy downloading music and loading up my Zune. Anyone got any good new music I should check out? I like lots of different stuff from classical to alternative. I tend to stay away from country and jazz and stuff that will put me to sleep (you know, that background type of music). Fire away your suggestions!

I don't know if you like dance/club music or not. Or any jungle music.(stuff played in raves lol)
I got a few favs:
Aphrodite(all time fav of his is the Superman Theme song)
DJ Tiesto
DJ Hype

Gawd I forgot the rest lol. I have them on my desktop and I'm on my laptop. If you like these, I got more. My fiance probably has the biggest collection of music. Everything from 80's , country, tv theme songs to remixes of everything.

Mary

The madeleine or petite madeleine is a traditional cake from Commercy, a commune of the Meuse département in northeastern France.

Madeleines are very small cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Their flavour is similar to, but somewhat lighter than, pound cake, with a pronounced butter-and-lemon taste.


Madeleine recipe:

1 1/2 sticks unsalted butter (6 ounces)
2 tablespoons softened unsalted butter (for greasing pan)
3/4 cups unbleached all-purpose flour
4 large eggs
a pinch fine-grain sea salt
2/3 cups sugar
zest of one large lemon
1 teaspoon vanilla extract
powdered sugar
a bit of extra flour for dusting baking pan
Special equipment: A madeleine baking pan, regular or small
Preheat oven to 350 degrees Fahrenheit.
Melt the 1 1/2 sticks of butter in a small pot over medium heat until it's brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain (using a paper towel over a mesh strainer) - you want to leave the solids behind. Cool the butter to room temperature. By doing the butter first you can complete the rest of the steps while it is cooling.
While the melted butter is cooling, use the remaining 2 tablespoons of butter to grease the madeleine molds - get in there and make sure you get in all the ridges. Dust with flour and invert the pan tapping out any excess flour. Lanha uses "cooking spray" with flour to simplify this part.
Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick - you are looking for the eggs to roughly double or triple in volume - approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Now with a spatula fold in the lemon zest and vanilla (just until mixed).
Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture. Only stirring enough to bring everything together.
Spoon the batter into the molds, filling each mold 2/3 –3/4 full. I use a small cup filled with batter to keep things clean and manageable, it is easier than using a spoon.
Bake the madeleines for 12 - 14 minutes (7-10 minutes for smaller cookies), or until the edges of the madeleines are golden brown. Remove from oven and unmold immediately. Cool on racks and dust with powdered sugar.
Makes 2 -3 dozen regular


Enjoy!

Carla

A madeleine pan :

My sister-in-law and I do a crafter's blog on the side and my most recent post was about madeleines, hehe. I love them! We got our mini-madeleine pan from Williams-Sonoma a few days ago and I had to test it immediately!

I won a Mary Kay gift basket at a bridal show I went to today, and a 50.00 gift certificate.

This is good because....I never win anything.

whatcha using to download with?

limewire

The Madeleines sound yummy! Yesterday I purchased Gold Medal Best for Bread flour because we were having roast beef and I wanted to make Yorkshires. I'd been using the regular all purpose flour and they just hadn't been turning out. Well. I kid you not, the difference was amazing. I finally have normal Yorkshire Puds! Yum.

Congratulations on your bridal show wins, Sprailenes! Nice one!

hope you got some good anti-virus and anti-spyware on that computer along with a firewall. when i used kazaa and limewire several years ago, i had all kinds of hack attempts and even azzhats putting viruses and trojan horses in files.

Yep, run 2 antivirus, a firewall and a spybot. I save all the files on an external hard drive. I had the same problem with kazaa a few years ago with a ton of viruses. I just plan on reformatting comp every so many months and I don't use it to log into important things, like my banks (I do that with my work laptop).

Carla,
Those madelaines sure sound fine. I would love to try making them sometime, but being that I live in Middle of Nowhere, ND ..... I can really only find lefse pans...lol. But I will look next time I am in the "city".

OK...I had planned on making some Yorkshire on Weds for my family (my girls excluded of course) and nobody here has heard of them....damn, my flour better work cause geesh I'm trying to impress them with my vast knowledge of cooking....lol (reallycif that isn't a joke)!!





Good for you....I'm one of those none winners as well...lol

My Yorkshire pudding always comes out perfect, but it may be because I use this:

OMG I love that stuff. I havent had in so long. Now I'm gunna drool

Me too!! I had no idea that Clubhouse did a pre-made package... yummmmerssss

So that's the secret! I didn't even know that existed. But Yorkshires are so easy to make that I don't mind doing it the regular way. If you'd ever like a bit of twist to your puds, add a half teaspoon of crumbled blue cheese on top before you put it in the oven. DEEElish!!

"Don't Worry Be Happy" is on the radio. Okay. I'll do that. I don't mind a reminder every once in a while.

How do you like the Zune? I'm thinking of buying one for Christmas, but am curious if it's good quality and easy to use. I have a Creative Zen now, but I want more memory.

I have a really super easy recipe for Yorkshire puddings... none of that lard in the pans making a mess crap they probably aren't very traditional but they taste pretty similar....

my hubby loves them and even eats them cold......


**the only thing I changed in the recipe is that I let the batter sit at room temperature for about an hour....

Yorkshire Pudding

1 cup milk
3 tablespoons melted butter
3 eggs
1 cup all-purpose flour
1/2 teaspoon salt

Pam cooking spray


1. Pre-heat oven to 375.

2. Heat a clean, ungreased, empty muffin-pan in the oven while you mix together the milk, melted butter, eggs, flour, and salt.

3. This dough should be thin/runny.

4. When ingredients are mixed together, remove your muffin-pan from the oven, and spray each cup with Pam cooking spray (This step removes the messy'beef-fat method' used in traditional Yorkshire Puddings, and your Yorkshire Puddings will not spill the beef fat over into your oven as they puff up).

5. Once the pan is sprayed, fill each muffin-cup only 2/3 full of the Yorkshire pudding mixture, (they REALLY puff up).

6. Bake in your pre-heated oven for 40 minutes or until golden in colour and puffed up. (avoid peeking before the time is up).

7. Serve while still warm, best served with beef gravy.

8. These form a hollow centre as they bake.

9. These shrink as they cool, so enjoy them while still warm.

lmao....I didn't even know that existed!!!!!!!!!!! Ron is still trying to get thru his head that it is not dessert and you put gravy on them....lol

I might just try that recipe.... mine is here somewhere, but I like the idea of using Pam!!! Thanks!

i think using PAM might be more healthy too

I definitely agree with you about the ingredients being at room temperature and the batter allowed to rest, Marilyn. It makes a world of difference.

Only the Canadian forum could go from how prikly the off topic forum is to a discussion on Yorkshire Pudding. I love you guys. (Well one of you a whole lot more than the rest of you)

Wiz

I looked through a lot of recipes and they all say something different some don't do anything, some let it rest in the fridge and some let it rest at room temp...

I did the room temp thing and it seemed to work great

oh and I just mix all the ingredients in the blender and just let in rest in there and then I can just easily pour the batter into the pan...


Canadians like their food

wanders thru looking for ice

For Bee's Jew-mas present (and I swear I'm not trying to be un-PC about Hanukkah here) I'm thinking about getting him the first season of Flight of the Conchords on DVD. My biggest worry is that we'll stop by Best Buy one day and he'll see it and be like "OMG HONEY LET'S GET IT!" I'm banking on him not noticing that the DVD set comes out tomorrow

I ordered chair covers for our wedding. My husband has no idea. I mean he will when the time comes...but he has no idea now. He didn't think it was a necessary expense. It isn't but it sure makes a room look pretty.

I just found out a dear friend back home just lost her mum to Cancer on Saturday.. it was a long fight against a brain tumor..

So sad..

Suffering sucks..

Sad, indeed

Do what I did. Bren wanted this "Babylon 5 Collectors" whatevertheblip edition and found it through a used bookstore in Edmonton. I freaked out on him: WE DON'T HAVE MONEY FOR THIS SHITE BREN, ARE YOU INSANE???????? And walked in the bookstore 3 hrs. later, bought the thing and put it in the freezer next to his icecream.... the rest is history

Devious.

The problem is, I hate to do that when 1) it's $20 or so, and 2) I spent way, way, WAY more on a new mouse yesterday.

...oh hell, I'll just do it anyway. He'll think I'm crazy.

Sister this darn thing was like $35, no biggie, but the trick worked he he

Hey y'all,

I didnt want to start another thread, so I figured I'd just post my good news in here.

Well, today I set a date for mine and Brian's wedding. I called the probate court this morning to get more info on the marriage license, then was told if I wanted a ceremony to make an appointment with the magistrate judge's office, so I did. The big day is for Tuesday Novemeber 20th!!

The woman on the phone was telling me about the prices for the license and if we were to go to marriage counceling, that it would only be $16, without the counceling, it's $51. The ceremony is $25 on weekdays and $300 on Saturday. So I saved a bunch taking the Tuesday appointment. It's $5 for each copy of the license, so I'm getting 2. So my grand total is $86!! and I don't even need a SSN. Just a drivers license, which I don't have, but the woman said my Visa will be good enough. We figured we'd have everyone come over to the house afterwards for a small get together, but with it being so close to Thanksgiving, we're going to wait until the weekend after. Most of our friends will have a hard time getting to his house on a Tuesday night with it being a work night and all, so we can wait to see everyone. I don't know what we're doing about a honeymoon. Maybe he'll surprise me lol.

Well thats it. Just had to spread the good news to the world lol.

Mary

That's great news, Mary!

Marriage counselling gives you a price breakdown, huh?

Super news Mary!!!

p.s. In case I get banned for the message I just sent to the moderating team re: racism in the forums.... love you all and good luck in your journeys

Lenina.

WOW!!!!!! Girl, that is some beautiful dress!


Aye Laura...tis why I've not logged on in weeks...although I have missed my Canadian friends here.

I hear ya Krikit...I've taken a break too. I would hate, REALLY hate, to see all the negative crap from the other forums leach its way here. This forum is like a haven.



Aye, us Canucks are some of the most polite ones on here. If not for the Canada forum I'd have my account disabled.