tag:blogger.com,1999:blog-17613825.post114857796872955063..comments2008-05-02T12:57:59.040+01:00Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-17613825.post-1164058983367675152006-11-20T21:43:00.000Z2006-11-20T21:43:00.000ZWhat a great recipe!! Can I use it on my cheesecake recipe site?<BR/><BR/>http://cheesecakestogo.bizIna Ducassehttp://newcookingexperience.comnoreply@blogger.comtag:blogger.com,1999:blog-17613825.post-1151221832906910852006-06-25T08:50:00.000+01:002006-06-25T08:50:00.000+01:00Thank you. You may never know the joy you've brought to the coeliac taste buds of the world. Mine don't suffer greatly. I remember wonderful bread, home made pasta and danish pastry with fondness, of course. But there are other, scarier intolerances out there, compared with which mine offers an endless banquet of flavour.Mudlarkhttp://www.blogger.com/profile/03494603178453991250noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-1151052598370891352006-06-23T09:49:00.000+01:002006-06-23T09:49:00.000+01:00Mudlark - that's brilliant; I'm really glad it worked for you, and of course I don't mind if you share it!<BR/><BR/>The coeliac thing must be really difficult. I've a coeliac friend in Cambridge, and he has dreadful cravings for bread (especially when he can smell it) and cakes and so forth. I'll have to look out for a gluten-free mix for next time he visits.Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-1151041591918018742006-06-23T06:46:00.000+01:002006-06-23T06:46:00.000+01:00Huge success.<BR/><BR/>This worked really well with a gluten free packet mix (Basco Yellow Cake). I don't know what they use to flavour their mix, but it tasted subtly of butterscotch.<BR/><BR/>I wonder, would you be willing to (or let me) share this with the coeliac world? We're always on the prowl for good cake recipes. It'd be attributed, with a link here of course.Mudlarkhttp://www.blogger.com/profile/03494603178453991250noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-1149795307268007342006-06-08T20:35:00.000+01:002006-06-08T20:35:00.000+01:00DROOL.Gabriella Truehttp://www.blogger.com/profile/02188605324372715899noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-1148986719728509972006-05-30T11:58:00.000+01:002006-05-30T11:58:00.000+01:00And different again in Oz!<BR/><BR/>Thanks for thatMudlarkhttp://www.blogger.com/profile/03494603178453991250noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-1148984097112436672006-05-30T11:14:00.000+01:002006-05-30T11:14:00.000+01:00A UK carton of cream cheese (Philly-type) is about 8oz, so pretty much bang on a cup in American measures. Sorry - I really ought to sort out a conversion table, and it's very easy to forget that American measurements and packaging sizes are so different!Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-1148983823150809422006-05-30T11:10:00.000+01:002006-05-30T11:10:00.000+01:00This seems ideal for the coeliac cake enthusiast, especially given the surprisingly good quality of gluten free cake mixes. Can you please tell me the weight or volume of a carton of cream cheese? And by 'cream cheese' do you mean something of Philly or Neufchatel consistency or something lighter, more in the creme fraiche line?<BR/><BR/>Bless yer budsMudlarkhttp://www.blogger.com/profile/03494603178453991250noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-1148629805365162282006-05-26T08:50:00.000+01:002006-05-26T08:50:00.000+01:00It was *delicious*! Mr Lorna agrees. I wish I had a slice right now...Lornanoreply@blogger.com