Comments for Slow Rise

Comment on pecan caramel rolls by crackers

crackers — Tue, 06 Dec 2011 02:46:31 +0000

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Comment on peach cobbler by party crackers

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Comment on pecan caramel rolls by Lisa

Lisa — Thu, 24 Nov 2011 12:35:46 +0000

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Comment on Foodie gifts by crackers

crackers — Thu, 17 Nov 2011 18:30:10 +0000

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Comment on pecan caramel rolls by jennifer

jennifer — Thu, 24 Mar 2011 06:45:55 +0000

Do you really cook these at 302 degrees farenheit for only 20 – 25 minutes? It doesn’t seem enough. Is my conversion from 150 celsius wrong? And is the high-sided pan only 8 inches diameter? They look divine — I just don’t want to make any mistakes when I try this Sunday

Comment on About Me by Louise Catherine

Louise Catherine — Tue, 28 Dec 2010 16:44:45 +0000

What a delight! I love to see your photos and read your tales. I hope there are more soon.

Comment on Crackers and pincushions by Fiona

Fiona — Mon, 16 Aug 2010 22:59:36 +0000

I can’t believe you commented on warm pâté and not on the recipe using your marmalade.

Comment on a rare bright day by Fiona

Fiona — Mon, 16 Aug 2010 22:57:06 +0000

You should make blackcurrant cordial. Or jam. Mmmm, jam.

Comment on a rare bright day by Valerie Stygall

Valerie Stygall — Mon, 16 Aug 2010 22:23:57 +0000

Thanks for the ‘Snowball’ turnip seeds, they are racing away! Can’t wait to cook them whole using the orange juice recipe in the big pan.

Comment on a rare bright day by Valerie Stygall

Valerie Stygall — Mon, 16 Aug 2010 22:21:02 +0000

Our gooseberries have been denuded by caterpillars too.
Blackcurrants have burgeoned though – I’ve never eaten so many raw currants, my vit C must be through the roof.
Goji berries have just had their third year without a single berry, they are first for the chop in the autumn. Tumbrils roll …