Vicki Beausoleil wrote:

Bob Pastorio wrote:

Vicki Beausoleil wrote:


When chocolate firms up, if desired, score into 230 squares. To serve,
let stand at room temperature for 5 minutes for easier cutting.

How many squares?

Pastorio


You read it right...

That's the only problem I have with the recipes in these books. The
serving sizes are unrealistically small. But the nutritional info is
there, so you have to make the calculations based on what your serving
size would be.

Kinda silly, I think, to do these unrealistic portions.

There's a recipe in one book for Zucchini Almond Coffeecake. It's darn
good. It's baked in a 9 x 13 pan and gives 24 servings. That 9 x 13 pan
gives a cake less than an inch thick. It's foolish, I know, but I didn't
write the book.

Been reading you in the foodie ngs long before DM. You one of us now?

I'm not diabetic, but foodie, I am. Just looking to see how other
people eat and what they do with their food. I'm doing a lot of
low-carb writing these days.

Pastorio