Oh, oh. There’s a monkeywrench in our machinery, as it applies specifically to Dianne Berst’s oh-so-popular recipe for easy rolls that appeared in the Nov. 23 Forum column. And it’s not the how-to that’s the problem, but one single ingredient.
“Sent my husband to the store for Jell-O Americana egg custard mix for the easy rolls recipe,’’ Betty Olson of Camano Island writes. “Sounds like such a simple thing, but my husband wants to get exactly what I write down for him, and besides that, I also desire the product listed in the recipe. …”
And we hear from Snohomish cook Suzanne Fenimore, “I just made the ‘Sharing Our Best’ easy rolls for Thanksgiving dinner. I couldn’t find Americana egg custard mix — went to three stores.
“In the third store, I found Jell-O regular custard mix, so I used that. I added 1 beaten egg to 1 cup of warm water to make 11/4 cups liquid. Since I’m diabetic, I used white whole-wheat flour for half of the flour in the recipe.
“Baked them for 15 minutes — probably could have baked another minute or two, but they turned out well. …
“Does anyone know if Jell-O Americana egg custard mix is still available?’’
How about it, Forum finders? If you’ve been able to connect with this apparently elusive ingredient, and can suggest a source for it, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
Next, crockpots are raising some questions, too.
Elaine Steinhoff over there in Freeland says, “Some of your previous columns dealt with slow cookers. I have not purchased one as yet because I felt that if one left an electrical appliance on for six to eight hours, one would be using a lot of electricity.
“Does anyone have any information on that? Are there any comparative figures on having an oven on at 350 degrees for one hour compared to using a slow cooker for six hours or eight hours?’’
And a different problem plagues Pat Fritch of Stanwood. “I have used a crockpot for years,’’ she says. “I have even worn out one or two. I now have two new ones. I find that even when I set either of them on the lowest setting, they don’t do the gentle simmer I am used to. They seem to cook much higher and faster…
“Is anyone else having this problem, and what can I do about it?’’
OK, Forum crockpot specialists — if you can answer these questions, please write to me.
Last but not least today, we can challenge our willpower with some yummy-in-the-tummy toffee bars, thanks to this recipe shared by Everett cook Terry Brundage.
Toffee bars
1 cup butter, softened
1 cup brown sugar
1 egg yolk
1 teaspoon almond extract
2 cups flour
1/4 teaspoon salt
11/2 cups milk chocolate chips
1/2 cup sliced almonds
Grease a 9-by-13-inch baking pan and set aside. In a mixing bowl, combine the butter, brown sugar, egg yolk, almond extract, flour and salt, mixing ingredients together thoroughly; pat into the greased pan. Bake at 350 degrees for 25 to 30 minutes.
Melt chocolate chips in microwave and spread evenly over baked crust, then sprinkle evenly with the almonds. Cut into bars while still warm.
Makes one 9-by-13-inch pan.
The next Forum will appear in Wednesday’s Good Life section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
