This week a manila envelope arrived, addressed to Fare Exchange. Inside was a wonderful collection of recipes that Janice Hixson had clipped and copied from Fare Exchanges from an almost-20-year span. At the bottom of one of those pages she wrote, “So many good years of great recipes and good friends.”
So here we are, good friends, around the kitchen table. And questions arise about those great recipes. Yeast of the Ridge wondered, “Can you leave sourdough starter too long before feeding? What do you do if the starter has gotten flat? And can you substitute starter for yeast in most bread recipes? If so, how would you do that?”
Jane HenegarThen A.E. spoke up. “Can anyone provide a recipe for making dark chocolate candy at home, using coconut palm sugar as sweetener? I am trying to avoid cane sugar, and every candy bar I find seems to have it, as well as a lot of other questionable ingredients.”
We have two repeat requests as summer winds down: First, a reader is still seeking slaw advice, including how to prepare cabbage or what to buy. And second, who has a Lava Cake recipe? Our reader wanted advice on Lava Cake sauce from Park Place Restaurant’s version, but your version will be most welcome too.
SUMPTUOUS CAKE